Chicken Chickpea Coconut Curry

What You Need:

1 tsp coconut oil

1 can coconut milk

32 oz low sodium chicken broth

1 onion

1 clove of garlic

1 large carrot

1 small sweet potato

1/4 cup of roasted red peppers

1 chicken breast

1 teaspoon of salt

4 tablespoons of curry powder

1 handful of fresh spinach

1 can of chickpeas

What To Do:

Sauté the garlic and onion in coconut oil. When the onions are cooked put all ingredients except for spinach in a crockpot on low. Cook for 4 to 6 hours on low, until the chicken begins to fall apart. Toss in spinach for the last five minutes of cooking. We served sugar snap peas on the side for a little crunch.