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Slow Cooker Chicken Curry
About this Recipe
Super flavorful and a really easy prep make this a perfect recipe for any busy weeknight!
Ingredients
1 - 15 oz. can Tomato Sauce
1 - 15 oz. can Canned Coconut Milk (full fat)
1 - 15 oz. can Garbanzo Bean
1 large Yellow Onion
4 Tablespoons Curry Powder
1 teaspoon Salt
1 teaspoon Turmeric
1.5 pounds Chicken Breasts
2 cups Frozen peas and carrots
1 Limes (juice of 1 lime)
5m
Prep
5h 10m
Cook
4
Servings
About this Recipe
Super flavorful and a really easy prep make this a perfect recipe for any busy weeknight!
Ingredients
1 - 15 oz. can Tomato Sauce
1 - 15 oz. can Canned Coconut Milk (full fat)
1 - 15 oz. can Garbanzo Bean
1 large Yellow Onion
4 Tablespoons Curry Powder
1 teaspoon Salt
1 teaspoon Turmeric
1.5 pounds Chicken Breasts
2 cups Frozen peas and carrots
1 Limes (juice of 1 lime)
Preparation
Step 1
Drain the garbanzo beans, then add them to your slow cooker with the tomato sauce, coconut milk, diced onion, curry powder, turmeric, and salt. Mix well.
Step 2
Put the chicken breasts into the sauce, mix well into the sauce, and set to low slow cooker for 5 hours.
Step 3
After 5 hours, remove and shred the chicken, then return to the slow cooker along with the frozen peas and carrots and lime juice. Mix well and allow to all come to temperature, about 5-10 minutes. Adjust seasonings as needed. Enjoy!