Slow Cooker Potato and Chicken Curry

Ingredients

• 1 can (14 oz) can coconut milk
• 1 cup sodium-reduced chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp curry powder
• 1 tbsp finely chopped fresh thyme
• 1 tbsp minced fresh ginger
• 1 tbsp store-bought jerk marinade paste
• 1/2 tsp each salt and pepper
• 1 lb Washington State Yukon Gold potatoes, cut into 2-inch chunks
• 1 lb boneless, skinless chicken thighs, cut into 2-inch chunks
• 1 can (19 oz) chickpeas, drained and rinsed
• 2 tbsp finely chopped fresh cilantro
• 2 tbsp lime juice