This is soooo easy to make and delicious! I love slow cooker meals … the house smells great as it’s cooking and nothing beats coming home to a home cooked meal all ready to eat after a long day of work and school for everyone!
Ingredients
- 1/2 cup chicken stock
- 1/2 cup coconut milk
- 15 oz. tomato sauce
- 2 tbsp. mild curry powder
- 1/2 tsp. Cayenne pepper***(***optional- use none or less to your liking … this is spicy but my kids love spicy food! I’d recommend trying it without for the first time and then adding it on subsequent times to see if your family likes the spice!)
- 1 tsp. Salt
- 4 boneless, skinless chicken breasts
- 14 oz can chickpeas, rinsed and drained
- 1 small onion sliced
- 1/2 cup green beans (ends removed) and chopped into bite size lengths
- 2 sweet potatoes, washed, peeled, and cubed
- 1 tbsp. Fresh ginger (large slices you can remove before serving)
- 1 cup frozen peas
- 2 tbsp. fresh squeezed lemon juice
- Fresh cilantro for garnish (optional)
- 2 cups Jasmine rice prepared according to package directions
Directions
- Add first six ingredients to slow cooker (stock to salt) and whisk to combine.
- Add whole chicken breasts and next 4 ingredients (up to ginger) and stir to combine. Cook on high for four hours or low for 8.
- Add frozen peas and lemon juice just prior to serving.
- Serve over fresh steamed jasmine rice and garnish with cilantro.
- Enjoy! 🙏🏼
