Finding recipes that my family all loves is a challenge, I’m not going to lie. But, this is a fav that is loved by everyone!

The slow cooker is a staple appliance in my kitchen, mostly for the chicken curry with coconut rice recipe from TheLemonBowl.com It is so easy, delicious and very easy to swap out the chicken for additional veggies to make it vegetarian. I like to toss in what ever I have on hand too- cauliflower, zucchini and summer squash go well with it! And don’t forget the cilantro; a crucial step at the end (if cilantro is your jam like it is for me!)

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Slow Cooker Chicken Curry

Warm curry flavors and coconut milk add flavor and moisture to lean chicken breasts to make this recipe a delicious one-pot dish.

Prep Time- 10 mins Cook Time- 4 hrs Total- 4 hrs 10 min

Ingredients:

▢ 1 pound boneless (skinless chicken breasts)

▢ 1 medium onion (thinly sliced)

▢ 15 ounces can chickpeas (drained and rinsed)

▢ 2 medium sweet potatoes (peeled and diced)

▢ ½ cup full-fat coconut milk (light)

▢ ½ cup chicken stock (low sodium)

▢ 15 ounces can tomato sauce

▢ 2 tablespoons curry powder (salt-free)

▢ 1 teaspoon salt

▢ ½ teaspoon cayenne powder (optional)

▢ 1 cup green peas (frozen)

▢ 2 tablespoons lemon juice

▢ cilantro (optional garnish)

Instructions:

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
Cook on Low for 8 hours or High for 4 hours. Shred the chicken.
Stir in peas and lemon juice 5 minutes before serving.
Serve over rice and with plenty of fresh cilantro.