Slow Cooker Chicken Curry with Chickpeas
Danalaila
March 26, 2021
Ingredients
- 1 pack raw skinless chicken tenders or can use chicken breast I just used what I had
- 1 & 1/2 cups good tomato sauce
- 2/3 can coconut milk can add more if you like - do it to taste
- 1/2 cup low sodium chicken both
- 2-3 TBSP yellow curry paste or can use curry powder what ever you have - I used 3 TBSP
- 1/2 teaspoon fresh ginger peeled and grated in on cheese grater
- 1/2 lime juice
- 1/2 medium onion sliced thin
- 1 15.5 oz can chickpeas rinsed and drained
- 1 teaspoon salt
Extras for the bowl
- white rice I used Jasmine rice
- steamed shelled edamame
- plain greek yogurt
Servings:
Units:
Instructions
- To the bottom of the slow cooker add the tomato sauce, curry paste, lime juice, coconut milk, salt, ginger and whisk well to combine. Then add in the chicken tenders or chicken breast, sliced onion and chickpeas and then toss to combine everything. Cook this recipe on high for about 3 & 1/2 to 4 hours depending on thickness of your chicken.
- Once the chicken is done, heat up your rice and steam your edamame and then simply build your bowl. I LOVE to add a teaspoon of plain Greek Yogurt over the top and so does my daughter but this is optional. :)
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