Slow Cooker Curried Chicken and Chickpea Stew

Ingredients:
1 ½ lb Boneless, Skinless Chicken Breasts, cut into 2-inch pieces
1 ½ lb Boneless, Skinless Chicken Thighs, cut into 2-inch pieces
1 Tbsp Olive Oil
1 Tbsp Curry Powder
½ tsp Salt
2 Onions, thinly sliced
4 Cloves Garlic, finely chopped
28oz Canned Diced Tomatoes with Juice
2-15oz Cans Chickpeas, rinsed and drained

Directions:
Combine chicken, olive oil, curry powder and salt in slow cooker and toss to coat. Sprinkle onions and garlic on top of chicken. Pour tomatoes on top. Cover and cook on low for 6-8 hours. During last hour of cooking, stir in chickpeas. Serve hot. Consider serving over couscous.

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