1 1/2 Pounds chicken breast
1 Tablespoon extra virgin olive oil
1 1/4 Teaspoons salt
1 Teaspoon pepper
1 Teaspoon cumin
1 Teaspoon dried thyme
1/2 Teaspoon all spice
1 Bay Leaf
1 Cup onion, chopped
1 Jalapeno, minced
2 Garlic cloves, minced
1 Can coconut milk
1 1/2 Cups chicken stock, unsalted
2 Sweet potatoes, peeled and cubed
1 Can chickpeas, drained and rinsed
1 lime, juiced
1/3 Cup cilantro, chopped
1. Season chicken with 1/2 Teaspoon salt, 1/2 Teaspoon pepper, 1/2 Teaspoon cumin, 1/2 Teaspoon thyme, and 1/4 Teaspoon all spice. Sear on each side for 2 minutes in oil over medium high heat.
2. Place chicken in Crock-Pot® slow cooker along with remaining seasonings, onion, jalapeno, garlic, coconut milk, and chicken stock. Cook on high for 3 hours or low for 7 hours.
3. Remove chicken and shred, then add shredded chicken back in along with the sweet potatoes and chickpeas, cook on high for 30 min or low for 1 hour
4. Right before serving, add in lime juice and cilantro, enjoy!