Step 1

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.

Step 2

Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.

Step 3

Cook on Low for 8 hours or High for 4 hours.

Step 4

Stir in peas and lemon juice 5 minutes before serving.

Step 5

Serve over rice and with plenty of fresh cilantro.