Slow Cooker Boneless Chicken with Tomatoes, Coconut Milk, and Chickpeas

This boneless chicken breast recipe is a flavorful and creamy dish cooked in the slow cooker. Tender chicken breast is cooked with tomatoes, coconut milk, and chickpeas, resulting in a hearty and satisfying meal. The dish is seasoned with a blend of spices that add a hint of warmth and complexity. Serve this delicious dish over rice or with some crusty bread for a complete meal. With a total cooking time of only 4 hours, this recipe is perfect for busy weeknights or when you want a hands-off cooking experience.

Ingredients

• 2 boneless chicken breasts, skinless
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, chopped (for garnish)

Directions

1. Place the boneless chicken breasts in the slow cooker.
2. Add the diced tomatoes, coconut milk, chickpeas, diced onion, minced garlic, ground cumin, ground coriander, paprika, turmeric, salt, and black pepper to the slow cooker.
3. Stir the ingredients together until well combined.
4. Cover the slow cooker and cook on high for 4 hours or low for 8 hours, or until the chicken is cooked through and tender.
5. Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
6. Serve the boneless chicken breast dish over rice or with crusty bread.
7. Garnish with fresh chopped cilantro and enjoy!

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