Slow Cooker Chicken Curry

Slow Cooker Chicken Curry

from thelemonbowl.com
250 min

Warm curry flavors and coconut milk add flavor and moisture to lean chicken breasts to make this recipe a delicious one-pot dish.

Ingredients

  • 1 pound boneless (skinless chicken breasts)
  • 1 medium onion (thinly sliced)
  • 15 ounces can chickpeas (drained and rinsed)
  • 2 medium sweet potatoes (peeled and diced)
  • 1/2 cup full-fat coconut milk (light)
  • 1/2 cup chicken stock (low sodium)
  • 15 ounces can tomato sauce
  • 2 tablespoons curry powder (salt-free)
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne powder (optional)
  • 1 cup green peas (frozen)
  • 2 tablespoons lemon juice
  • cilantro (optional garnish)

Directions

  1. 1

    In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.

  2. 2

    Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.

  3. 3

    Cook on Low for 8 hours or High for 4 hours. Shred the chicken.

  4. 4

    Stir in peas and lemon juice 5 minutes before serving.

  5. 5

    Serve over rice and with plenty of fresh cilantro.