Name: Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Tomato sauce - 1 (14 ounce) can; Coconut milk - 5 fluid ounces; Chicken broth - 5 fluid ounces; Curry powder - 2 tablespoons; Salt, or more to taste - 1 teaspoon; Cayenne pepper - 1 pinch; Skinless, boneless chicken breasts, cubed - 1 pound; Chickpeas, drained and rinsed - 1 (15 ounce) can; Potatoes, peeled and cut into small cubes - 2; Carrots, chopped - 2; Onion, thinly sliced - 1; Frozen peas - ¾ cup; Lemon juice - 2 tablespoons; Cilantro, chopped - 1 bunch; Ground black pepper to taste - 1 bunch

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

1. Tomato sauce 1 (14 ounce) can

2. Coconut milk 5 fluid ounces

3. Chicken broth 5 fluid ounces

4. Curry powder 2 tablespoons

5. Salt, or more to taste 1 teaspoon

6. Cayenne pepper 1 pinch

7. Skinless, boneless chicken breasts, cubed 1 pound

8. Chickpeas, drained and rinsed 1 (15 ounce) can

9. Potatoes, peeled and cut into small cubes 2

10. Carrots, chopped 2

11. Onion, thinly sliced 1

12. Frozen peas ¾ cup

13. Lemon juice 2 tablespoons

14. Cilantro, chopped 1 bunch

15. Ground black pepper to taste 1 bunch

How to cook deliciously - Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker

1 . Stage

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.

2 . Stage

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.