Slow Cooker Potato and Chicken Curry

Ingredients
- 1 can (14 oz) can coconut milk
- 1 cup sodium-reduced chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp curry powder
- 1 tbsp finely chopped fresh thyme
- 1 tbsp minced fresh ginger
- 1 tbsp store-bought jerk marinade paste
- 1/2 tsp each salt and pepper
- 1 lb Washington State Yukon Gold potatoes, cut into 2-inch chunks
- 1 lb boneless, skinless chicken thighs, cut into 2-inch chunks
- 1 can (19 oz) chickpeas, drained and rinsed
- 2 tbsp finely chopped fresh cilantro
- 2 tbsp lime juice
Directions
In bowl of slow cooker, combine coconut milk, chicken broth, onion, garlic, curry powder, thyme, ginger, jerk marinade, salt and pepper in bowl of slow cooker. Stir in potatoes, chicken and chickpeas.
Cover and cook on High for 3 to 4 hours (or low for 6 to 8 hours) or until chicken and potatoes are cooked through.
Stir in cilantro and lime juice.
Nutrition Facts
Per 1/6 recipe
Calories 340
Fat 14g
Saturated Fat 9g
Cholesterol 70mg
Sodium 460mg
Carbohydrate 31g
Fiber 5g
Sugars 2g
Protein 21g