New Menu Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker :: Best Family Recipes
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| Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker |
"This is a brilliant clean gradual cooker dish I make after I do not have much time for prep as the whole thing just is going within the slow cooker without any preceding cooking and I serve it over rice. It isn't spicy due to the fact otherwise my kids might not devour it, so sense unfastened to spice it up for your liking."
Ingredients :
- 1 (14 ounce) can tomato sauce
- five fluid oz. Coconut milk
- 5 fluid oz hen broth
- 2 tablespoons curry powder
- 1 teaspoon salt, or extra to taste
- 1 pinch cayenne pepper
- 1 pound skinless, boneless chook breasts, cubed
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 potatoes, peeled and reduce into small cubes
- 2 carrots, chopped
- 1 onion, thinly sliced
- three/4 cup frozen peas
- 2 tablespoons lemon juice
- 1 bunch cilantro, chopped
- ground black pepper
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 4H20M |
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- Combine tomato sauce, coconut milk, fowl broth, curry powder, salt, and cayenne pepper in a sluggish cooker. Add chicken, chickpeas, potatoes, carrots, and onion. Mix well with the liquid in the slow cooker.
- Cook until chicken is cooked thru, approximately four hours on High or 8 hours on Low. Add peas and lemon juice and season with salt and pepper. Cook a further 5 minutes. Divide among plates and sprinkle with cilantro.
Notes :
- Make sure to cut the potatoes pretty small, so they may be cooked via. Feel unfastened to alternative sweet potatoes for the potatoes.
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