Slow-Cooked Curry Chicken

I made this for dinner last night and it's got great flavor. Instead of using green onions I used regular onions and it tasted awesome. I also replaced the rice with quinoa. The only thing I think was missing was a bit of salt which I added to mine because some people don't want or need it. I would say to leave it out and let people add it as they like it to their own plates.

• 6 Servings
• Prep: 25 min. Cook: 4 hours

Ingredients

• 6 boneless skinless chicken breast halves (6 ounces each)
• 1-1/4 teaspoons salt
• 1 can (14 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

• 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.
• Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half of the onions. Cover and cook on low for 3-1/2 to 4-1/2 hours or until chicken is tender.
• 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 and sauce with rice; sprinkle with remaining onions. Yield: 6 servings.
• Nutrition: 1 chicken breast with 1/4 cup sauce and 1/2 cup rice equals 351 calories, 9 g fat, 94 mg cholesterol, 589 mg sodium, 27 g carbohydrate, 1 g fiber, 37 g protein.