1 (6 oz.) can tomato paste, no sugar added
1 (15 oz.) can pumpkin puree or homemade
1 (15 oz.) can full-fat, 100% coconut milk
1 cup homemade or low sodium chicken broth
1 tbsp. onion powder
1 tbsp. garlic powder
2 tsp. curry powder
3 large, raw, boneless, skinless chicken breasts (about 7 oz. each)
Brown rice for serving
Fresh cilantro, chopped for garnish
In your slow cooker, combine the canned products, broth and spices. Whisk together well to combine. Sink the chicken down into the sauce and cover.
Cook on low for 4-6 hours or until the chicken easily shreds when stirred.
Serve over brown rice and garnish with fresh cilantro.