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SLOW COOKER CHICKEN CURRY

Slow Cooker Chicken Curry

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
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Servings

6 Servings

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 medium onion thinly sliced
  • 1 15 ounce can chickpeas, drained and rinsed
  • 2 medium sweet potatoes peeled and cut into about 1/2 to 1 inch dice
  • ½ cup coconut milk I prefer regular, but you can use light here
  • ½ cup chicken stock
  • 1 15 ounce can tomato sauce
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • ½ teaspoon cayenne powder for those who like a spicier curry
  • 1 cup frozen green peas
  • 2 tablespoons fresh lemon juice
  • Cilantro for garnish

Instructions

  • In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne. 
  • Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
  • Cook on low for 8 hours or high for 4 hours.
  • Using two forks, shred cooked chicken (if it’s easier, go ahead and remove it from the cooker to shred). Stir in peas and lemon juice 5 minutes before serving.
  • Serve over brown rice and with plenty of fresh cilantro. (And hot sauce if you like it spicier!)
  • Recipe posted with permission from Luv Cooks. Originally from The Lemon Bowl.