Slow Cooker Chicken Curry with Sweet Potatoes

🧂 Ingredients

• 1 pound boneless skinless chicken breasts or thighs
• 1 medium onion

  thinly sliced
• ¾ cup dried garbanzo beans

  soaked and cooked (or a 15-ounce can chickpeas, drained and rinsed)
• 2 medium sweet potatoes

  peeled and diced, about 4 cups
• 1 cup full-fat coconut milk

  or up to 1 can if you like lots of sauce
• ½ cup chicken stock
• 15 ounce can diced tomatoes

  with juice
• 2 tablespoons curry powder
• ½ - 1 teaspoon salt
• ½ teaspoon cayenne powder

  optional, depending on how spicy your curry powder is
• 1 cup green peas
• 2 tablespoons lemon juice
• cilantro

  optional garnish

Instructions

• 1 In the bottom of the slow cooker, whisk [https://amzn.to/40iGWyZ] together
  coconut milk [https://amzn.to/3GtbtkM], chicken stock, curry powder, salt and
  cayenne.
• 2 Add chicken breasts (see note), onion, chickpeas, tomatoes and sweet potatoes.
  Using tongs, gently toss ingredients together to ensure all are evenly coated.
• 3 Cook on medium setting for 7 hours or high for 3 ½ hours.
• 4 Open the slow-cooker and remove the chicken. Once the chicken is cool enough to
  touch, cut it into bite-size chunks. Place chicken in the refrigerator until
  ready to return it to the pot.
• 5 Stir in peas and lemon juice and set the cooker for one more hour. 
• 6 When the cooker is done, return the chicken to the curry and stir well to coat
  with sauce. At this point, I often keep the cooker on the warm setting while I'm
  getting the table ready so that the chicken warms completely.
• 7 Serve on its own as shown in my photos, or over rice, with plenty of fresh
  cilantro.

Nutrition Info