Slow Cooker Curry Chicken

• 2 medium onions, cut into wedges
• 2 medium sweet red peppers, cut into 1-inch strips
• 4 boneless skinless chicken breast halves (6 ounces each)
• 2 tablespoons curry powder, divided
• 1 teaspoon salt, divided
• 1 cup light coconut milk
• 1/2 cup chicken broth
• 3 garlic cloves, minced
• 1/2 teaspoon pepper
• 1 cup chopped dried apricots (about 6 ounces)
• Hot cooked rice and lime wedges
• Chopped cashews and minced fresh cilantro, optional

1. Place onions and peppers in a 4-qt. slow cooker. Sprinkle chicken with 1 tablespoon curry powder and 1/2 teaspoon salt; place over vegetables.
2. In a small bowl, whisk coconut milk, broth, garlic, pepper and the remaining curry powder and salt. Pour into slow cooker. Cook, covered, on low 3-3-1/2 hours or until chicken is tender (a thermometer should read at least 165u0b0), adding apricots during the last 30 minutes of cooking.
3. Serve with rice and lime wedges. If desired, sprinkle with cashews and cilantro.

onions, sweet red peppers, chicken breast halves, curry powder, salt, light coconut milk, chicken broth, garlic, pepper, rice, cashews

Taken from www.tasteofhome.com/recipes/slow-cooker-curry-chicken/ (may not work)