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

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.

Step: 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.

Step: 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.

Per Serving: 454 calories; protein 30.3g; carbohydrates 52.4g; fat 15.2g; cholesterol 57.8mg; sodium 1550.4mg.

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