Slow Cooker Chicken Curry
Warm curry flavors and coconut milk add flavor and moisture to lean chicken breasts to make this recipe a delicious one-pot dish.
Servings 4
Calories 302kcal
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 medium onion sliced or diced
- 15 ounces can chickpeas drained and rinsed
- 2 medium sweet potatoes peeled and diced
- ½ cup full-fat coconut milk light
- ½ cup chicken stock low sodium
- 15 ounces can tomato sauce
- 2 tablespoons curry powder salt-free
- 1 teaspoon salt
- ½ teaspoon cayenne powder optional
- 1 cup green peas frozen
- 2 tablespoons lemon juice
- cilantro optional garnish
Instructions
- In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.1/2 cup full-fat coconut milk, 1/2 cup chicken stock, 15 ounces can tomato sauce, 2 tablespoons curry powder, 1 teaspoon salt, 1/2 teaspoon cayenne powder
- Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.1 pound boneless, 1 medium onion, 15 ounces can chickpeas, 2 medium sweet potatoes
- Cook on Low for 8 hours or High for 4 hours. Shred the chicken.
- Stir in peas and lemon juice 5 minutes before serving.1 cup green peas, 2 tablespoons lemon juice
- Serve over rice and with plenty of fresh cilantro.cilantro
Video
Notes
Serving Size: 2 1/2 cups
Nutrition
Serving: 2.5cups | Calories: 302kcal | Carbohydrates: 43.1g | Protein: 24.4g | Fat: 4.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 2.8g | Cholesterol: 60mg | Sodium: 1232mg | Fiber: 8.6g | Sugar: 12.2g
