Slow Cooker Chicken Curry - cooking recipe

Ingredients

2 lbs boneless chicken breasts, cut into bite-size pieces
1 (6 ounce) can tomato paste
1 (13 1/2 ounce) can coconut milk
1 small onion, chopped (about one cup)
2 cups frozen peas
1 (14 1/2 ounce) can tomato sauce (about 1 3/4 cup)
2 large garlic cloves, minced
3 tablespoons honey
2 tablespoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper flakes

Preparation

Directions.
In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
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!