Keon's Slow Cooker Curry Chicken

Ingredients

• 1 tablespoon butter 
• 14 ounce coconut milk canned
• 10.8 ounce cream of chicken soup canned
• 10.8 ounce cream of mushroom soup canned
• 3 tablespoons curry powder to taste
• 2 cups mushrooms fresh sliced
• 1 cup peas green
• 2 teaspoons ground pepper to taste
• 0.5 teaspoon ground pepper black
• 1  onion chopped
• 1 packet onion soup mix dry french knorr® (such as Onion Soup Mix)
• 0.5 teaspoon salt 
• 3 large chicken breast halves boneless skinless trimmed cut into 1-inch pieces

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Set the slow cooker to the High setting.
2. Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 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, salt, pepper, and cayenne pepper until the mixture is thoroughly combined.
4. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.
5. Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.