Boneless Chicken Breast With Tomatoes, Coconut Milk, And Chickpeas In The Slow Cooker

• 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
• 3/4 cup frozen peas
• 2 tablespoons lemon juice
• 1 bunch cilantro, chopped
• ground black pepper

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 amongst plates and sprinkle with cilantro.

tomato sauce, fluid ounces coconut milk, fluid ounces chicken broth, curry powder, salt, cayenne pepper, skinless, chickpeas, potatoes, carrots, onion, frozen peas, lemon juice, cilantro, ground black pepper

Taken from www.allrecipes.com/recipe/261146/boneless-chicken-breast-with-tomatoes-coconut-milk-and-chickpeas-in-the-slow-cooker/ (may not work)