Crockpot Curry

Warm curry flavors and creamy coconut milk add flavor and moisture to lean chicken breasts.

1 pound boneless, skinless chicken breasts
1 medium onion – thinly sliced
15 oz can chickpeas – drained and rinsed
1 medium sweet potatoes – peeled and diced
2 medium sized potatoes
13.5oz coconut milk 
½ cup chicken stock 
15 oz can tomato sauce
2 tablespoons curry powder
1 teaspoon salt
1 cup green peas – frozen
2 tablespoons lemon juice
In the slow cooker whisk together coconut milk, chicken stock, tomato sauce, curry powder and salt.
Add chicken breasts, onion, chickpeas and sweet potatoes. 
Gently toss ingredients together to ensure evenly coated.
Cook on Low for 8 hours or High for 4 hours.
Stir in lemon juice 5 minutes before serving.
Serve over rice. 

Stay hungry my friend.