Slow-Cooked Curry Chicken

• 6 boneless skinless chicken breast halves (6 ounces each)
• 1-1/4 teaspoons salt
• 1 can (13.66 ounces) light coconut milk
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 3 green onions, sliced, divided
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 to 2 tablespoons lime juice
• 3 cups hot cooked rice

1. Sprinkle chicken with salt. In a
2. coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker.
3. Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half of the onions. Cover and cook on low for 4-5 hours or until chicken is tender.
4. Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken with rice and sauce; sprinkle with remaining onions.

chicken, salt, light coconut milk, curry powder, ground turmeric, cayenne pepper, green onions, cornstarch, cold water, lime juice, rice

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