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

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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

Nutrition Info

454.1 calories
carbohydrate: 52.4 g
cholesterol: 57.8 mg
fat: 15.2 g
fiber: 10.6 g
protein: 30.3 g
saturatedFat: 8.7 g
servingSize: -
sodium: 1550.4 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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.

Recipe Yield

4 servings

Recipe Note

This is a super easy slow cooker dish I make when I don't have much time for prep as everything just goes in the slow cooker without any previous cooking and I serve it over rice. It is not spicy because otherwise my kids won't eat it, so feel free to spice it up to your liking.

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