Chicken Coconut Curry- Slow cooker style

*You know you have one somewhere- that's right a croc.pot!
So pull it out and try this yummy recipe and let yourself attend to other things at the same time.

14 ounce can coconut milk
1 cup of chicken broth (thaw if frozen)
1 medium onion (chopped)
3 medium potatos (peeled and chopped)
3 chicken breasts
1tbsp. olive oil
1-2 tsp. curry powder
1 tsp ginger
1 cup peas (any kind)
cilantro
sprinkle cayene pepper
salt and pepper to taste

First, chop onion and potatos and place at the bottom of croc.pot.
Second, brown thawed chicken with olive oil, in a skillet. When browned, place in croc.pot.
Next, mix coconut milk, chicken broth and spices in a bowl. Pour over chicken and veggies. Sprinkle salt and pepper as you like it.
Then, set your croc.pot on high for 4-6 hours or on low for 8-10 hours.
Add peas during last 15 minutes of cook time. Sprinkle with cilantro.

** Serve with basmati rice.

NOTE: When I have made this, I usually have enough left over to make a thai coconut soup for the next day. Just add another can of coconut milk, a can of broth, mushrooms and a jalepeno for more spice. Serve over rice vermicelli noodles. Top with bean sprouts and cilantro. Yum.