Crockpot Curry Chicken

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

• 1, 6oz can of tomato paste

• 1, 13.5oz can of coconut milk

• 1 small onion, chopped (about one cup)

• 2 cups of frozen peas

• 1, 14.5oz can of tomato sauce (about 1 3/4 cup)

• 2 large cloves of garlic, minced

• 3 tablespoons honey

• 2 tablespoons curry powder

• 1 teaspoon salt

• 1 teaspoon crushed red pepper


Directions
1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
3. Cook on low 4 hours.
4. Serve over rice.

Alternatively, combine all ingredients in a freezer bag, freeze. Remove from freezer and place in fridge the night before to thaw. Cook on low 4 hours.