1 tablespoon butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (14 ounce) can coconut milk
1 packet dry onion soup mix
3 tablespoons curry powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
3 skinless, boneless chicken breasts,
cut into 1-inch pieces
1 cup green peas
2 cups sliced fresh mushrooms
1. Set the slow cooker to high setting.
2. Heat the butter in a skillet over medium heat, and cook the onion until browned, 10 minutes. Set the onion aside.
3. In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas, and mushrooms.
4. Cook on high setting for 1 1/2 hours, then reduce heat to low and cook an additional 1 1/2 to 2 hours. Serve over white rice.
Yield: 4 servings