1 large yellow onion, sliced
3-4 cloves of fresh garlic, minced or pressed
1.5 lbs. boneless, skinless chicken breasts
2 (15 oz.) cans fire roasted diced tomatoes
1 tbsp. turmeric
1 tsp. hot curry
1 tsp. cumin
1 tsp. cardamom
Sea salt and fresh ground pepper, to taste
½ cup reduced-sodium chicken stock
1 (15 oz.) reduced-sodium chickpeas, rinsed and drained
1 cup matchstick carrots
1 cup frozen peas
2 tbsp. fresh cilantro, chopped
Instructions
Full recipe from : yummly.com
Place a slow cooker liner or spray the bowl with non-stick cooking spray.
Add onions and garlic to the bottom of the slow cooker bowl.
Add chicken on top of the onion and garlic
Add tomatoes, turmeric, hot curry, cumin, cardamom, salt and pepper.
Add chicken stock. Cover and cook on low for 7-8 hours or high 3-4 hours.
Add chickpeas, carrots and peas and cook for 10 minutes more.
Sprinkle with cilantro.
Serve over brown rice.
