Coconut Chicken Curry (Crock-pot)

2 lbs boneless chicken, cubed (I usually roast a chicken and use the leftovers shreaded)
2 cups chickpeas, soaked and cooked according to the NT cookbook
2 tsp salt
1/2 tsp black pepper
2 TBSP curry powder
2 sweet potatoes, peeled and diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 package (10-14 oz) frozen veggies of your choice (I prefer California blend which has carrots, broccoli, and cauliflower).

Saute the chicken and onions together in a skillet with a little oil until the onions are soft and the chicken is browned.

Add the curry powder and cook for one minute.

Scrape into the crock pot.

Sprinkle with salt and pepper.

Add potatoes, coconut milk, stock, hot sauce, tomatoes, and stir to combine.

Cover and cook on low 6-8 hours.

About 1/2 an hour before serving, stir in frozen veggies.

Serve over cooked rice.  I use a basmati or jasmine that I cook in my rice cooker during the last hour.

Edit:  I've made this recipe many times and now omit the hot sauce, opting instead for cayenne pepper. Depending on who I'm cooking for, I'll use between 1 TBSP and 4 TBSP. If I go light on the cayenne, I'll serve dinner with the cayenne on the table so the meal can be altered to match personal spice preferences.