Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker

Name: Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker
Total time: 260
Yield: 4
Ingredients: 1 (14 ounce) can tomato sauce; 5 fluid ounces coconut milk; 5 fluid ounces chicken broth; 2 tablespoons curry powder; 1 teaspoon salt, or more to taste; 1 pinch cayenne pepper; 1 pound skinless, boneless chicken breasts, cubed; 1 (15 ounce) can chickpeas, drained and rinsed; 2 potatoes, peeled and cut into small cubes; 2 carrots, chopped; 1 onion, thinly sliced; ¾ cup frozen peas; 2 tablespoons lemon juice; 1 bunch cilantro, chopped; ground black pepper to taste

Recipe by barbara from allrecipes.com

4 Hr. 20 Mins.

Ingredients

4 servings

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1 (14 ounce) can tomato sauce
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5 fluid ounces coconut milk
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5 fluid ounces chicken broth
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2 tablespoons curry powder
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1 teaspoon salt, or more to taste
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1 pinch cayenne pepper
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1 pound skinless, boneless chicken breasts, cubed
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1 (15 ounce) can chickpeas, drained and rinsed

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2 potatoes, peeled and cut into small cubes
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2 carrots, chopped
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1 onion, thinly sliced
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¾ cup frozen peas
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2 tablespoons lemon juice
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1 bunch cilantro, chopped
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ground black pepper to taste

Instructions

Combine tomato sauce, coconut milk, chicken broth, curry powder, salt, and cayenne pepper in a slow cooker. Add chicken, chickpeas, potatoes, carrots, and onion. Mix well with the liquid in the slow cooker.
Cook until chicken is cooked through, about 4 hours on High or 8 hours on Low. Add peas and lemon juice and season with salt and pepper. Cook an additional 5 minutes. Divide among plates and sprinkle with cilantro.