Slow Cooker Chicken Curry

• 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 8 hours.

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!