Slow-Cooked Curry Chicken

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Ingredients

  • 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

Directions

  1. Sprinkle chicken with salt. In a large nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 5-qt. slow cooker.
  2. 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.

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