Easy Coconut & Tomato Chicken and Chickpeas {Crockpot}
A super easy slow cooker dinner featuring a flavorful coconut milk and tomato sauce. Just a few simple ingredients bring this dish together for a high protein and fiber, well-balanced meal! It's the perfect recipe for busier weeknights and lazy weekends! Stovetop option in post/ {Gluten-Free and Dairy-Free}
Servings 4 servings
Calories 530kcal
Ingredients
- 3/4 cup tomato sauce (I used Rao's marinara sauce)
- 1 13.5-ounce can of coconut milk
- 1-1.25 lb. boneless, skinless chicken breasts or thighs
- 2 cups raw carrots, diced or about 5 large carrots slice into ½-inch rounds
- 1 15.5 ounce can of chickpeas, drained and rinsed
- 5-6 garlic cloves, minced
- 1 large white or yellow onion, diced
- Juice of 1/2 a lemon, or more per preference
- ¾ teaspoon salt
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon garlic powder, or more
- 2 cups cooked rice or quinoa (sub with cauliflower rice for low carb option); about 1 cup uncooked
Instructions
Slow Cooker Directions
- Add the chicken, carrots, onion and chickpeas to the slow cooker.
- In a bowl, whisk together the coconut milk, tomato sauce, garlic, salt, pepper, onion powder and garlic powder. Pour the sauce over everything in the slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender and the chicken reaches 165°F.
- Shred or cut the chicken directly in the slow cooker and stir everything together. Finish with lemon juice and serve over rice, quinoa or cauliflower rice.
Notes
- Cut Size Matters: Larger chunks of carrots hold up better to long cooking times (think 8 hours on low), while thin slices or shredded carrots will cook faster.
- Add 1-2 tablespoons of cornstarch and allow to cook for another hour if you prefer a thicker sauce. Adding more tomato sauce may help thicken as well.
Nutrition
Calories: 530kcal | Carbohydrates: 52g | Protein: 28g | Fat: 24g | Sodium: 800mg | Fiber: 7g