Slow Cooker Chicken Curry

- 3 minced Garlic cloves
- 4 tbsp Curry powder
- 1.5 tsp fine Sea salt
- 0.5 tsp Black pepper
- 3 cored, seeded, and cut into 1-inch squares Bell peppers
- 1 thinly sliced Yellow onion
- 900g / 31.75oz cut into 1- to 2-inch pieces Boneless skinless chicken
- 125ml / 4.23fl oz Chicken broth
- 180ml / 6fl oz Unsweetened coconut milk
- 170g / 6oz Tomato paste

1. Combine 180ml / 6fl oz unsweetened coconut milk, 170g / 6oz tomato paste, 3 minced garlic cloves, 4 tbsp curry powder, 1.5 tsp fine sea salt, and 0.5 tsp black pepper in a slow cooker and whisk together.
2. Add 3 cored, seeded, and cut into 1-inch squares bell peppers and 1 thinly sliced yellow onion, then add 900g / 31.75oz chicken cut into 1- to 2-inch pieces.
3. Pour 125ml / 4.23fl oz chicken broth over the chicken and mix everything together to cover the chicken in the curry mixture.
4. Cover and cook on low for 6 to 8 hours or high for 4 to 5 hours.