Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast RecipesIngredients
- 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 caloriescarbohydrate: 52.4 gcholesterol: 57.8 mgfat: 15.2 gfiber: 10.6 gprotein: 30.3 gsaturatedFat: 8.7 gservingSize: -sodium: 1550.4 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker
Directions
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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.