Drain the garbanzo beans, then add them to your slow cooker with the tomato sauce, coconut milk, diced onion, curry powder, turmeric, and salt. Mix well.
Nestle the chicken breasts into the sauce and set to low slow cooker for 5 hours.
After 5 hours, remove and shred the chicken, then return to the slow cooker along with the frozen peas and carrots and lime juice. Mix well and allow to all come to temperature, about 5-10 minutes. Adjust seasonings as needed and enjoy!
