Slow Cooker Chicken Curry

makes 4-6 servings

1/2 cups light coconut milk

1 cup low sodium vegetable broth

15 oz can fire-roasted diced tomatoes

2 tablespoons curry powder

1 teaspoon coarse sea salt

1/2 teaspoon cayenne powder

1/2 teaspoon garam masala

1 pound boneless, skinless chicken thighs, fat trimmed

1 medium yellow onion, diced

2 small sweet potatoes, peeled and diced

1 cup frozen green peas

15 oz can chickpeas, drained and rinsed

For garnish:

cilantro

chopped roasted cashews

1. In the bowl of your slow cooker (I used my two-quart bowl), whisk together the coconut milk and vegetable broth. Stir in the diced tomatoes, curry powder, salt, cayenne pepper, and garam masala. Add in the chicken thighs, diced onion, and diced sweet potatoes. Stir to combine, evenly coating the chicken and veggies in the spice sauce.

2. Place the lid on the slow cooker and cook on high for 4 hours, or until the internal temperature of the chicken reaches 165 degrees. Five minutes before serving, stir in the frozen green peas and drained chickpeas.

3. Serve over rice and garnish with fresh cilantro and chopped cashews, if desired.