Crock Pot Thai Chicken With Vegetables - cooking recipe

Ingredients

1 (14 ounce) can coconut milk
1/4 cup flour
1 tablespoon red curry (I used Taste of Thai red curry base)
1 tablespoon minced garlic
1 teaspoon salt
4 chicken breasts, cut into bite-sized pieces
1 medium onion, halved and thinly sliced
2 large carrots, thinly sliced
1 medium bell pepper, quartered and sliced

Preparation

Whisk coconut milk, flour, and curry base in slow-cooker until smooth.
Whisk in garlic and salt.
Add chicken, onion, and carrots; stir to mix.
Scatter bell pepper over top.
Cover and cook on low 6 to 8 hours until chicken and vegetables are tender.