4 medium potatoes, peeled and chopped
1 medium sweet yellow onion, sliced
8 oz baby carrots
1 tsp minced garlic (2 cloves)
6 boneless, skinless chicken breast halves
1 can (14 oz) coconut milk
1 c chicken broth, homemade is best
1 T curry powder (or more/less to taste)
1 tsp hot pepper sauce
1/2 tsp.+ coarse salt
1/4 tsp black pepper
Hot cooked sticky jasmine rice
Toasted flaked coconut
Spray the inside of the crock-pot with non-stick cooking spray. Place the prepared potatoes, onion, and baby carrots in the bottom of the slow cooker. Scatter the minced garlic over the carrots. The slow cooker is about half-full at this point.
Brown the chicken: Heat 1 T vegetable oil in large skillet over medium-high heat. Sauté the chicken breasts in two batches until nicely browned, about 3 to 5 minutes on each side. Transfer chicken breasts to a plate to drain.
Make the sauce: In a medium size bowl, whisk together the coconut milk, chicken broth, curry powder, and hot pepper sauce until smooth. Whisk in the salt and pepper.
Assemble the ingredients:
Place half the chicken breasts on top of the vegetables. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker. Place the lid on the slow cooker. Cook covered on HIGH for one hour.
Turn heat to LOW and cook for another 4 to 4.5 hours. Do not remove the lid. Do not stir the ingredients while they cook.
Serve with hot, cooked rice. If desired, sprinkle with optional toasted coconut.