CrockPot Coconut Curry Chicken

Tonight's dinner is Coconut Curry Chicken done in the crock pot. If the sauce is any indication it is going to be so yummy! The idea for this recipe came to me right before falling asleep last night, and thanks to the wonders of the internet, there was an actual recipe for it! I intend to serve it over rice, and I also omitted the carrots as no one in the house will eat them cooked.Oh, and it's also an excuse for me to use my new rice maker for the first time!

CrockPot Coconut Curry Chicken

Ingredients:

1 tablespoon olive oil 

4 boneless skinless chicken breast half 

8 oz. red potato, peeled and chopped 

2 large carrots peeled and chopped 

1 medium onion, sliced 

1 (14 ounce) can light coconut milk 

1/2 teaspoon salt 

1/2 teaspoon black pepper 

1 1/2 teaspoons curry powder (or to taste) 

1 teaspoon hot sauce (optional, more if desired) 

1 cup chicken stock 

1 (10 ounce) package frozen peas, thawed

 Directions:

1 Heat oil in a medium fry pan.
2 Add chicken breasts and brown on both sides.
3 Place potatoes, carrots, and onion in crock pot.
4 Place chicken breasts on top.
5 Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
6 Add to crock pot.
7 Cover and cook on low 6 to 8 hours.
8 One half hour before serving, add peas on top of chicken mixture.
9 Just before serving, stir mixture thoroughly