Coconut Curry Chicken

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• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 4 skinless, boneless chicken breast halves
• 1 cup light coconut milk
• 4 teaspoons curry powder
• 1 tablespoon minced garlic
• 1 teaspoon reduced-sodium chicken bouillon granules
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 cups hot cooked rice
• Garnish with flaked coconut, raisins and chopped unsalted peanuts

1. Place potatoes and onion in a 3 or 4 quart slow cooker.
2. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.  Transfer chicken to slow cooker.
3. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5 hours or until a meat thermometer reads 170 degrees.
4. Serve chicken and sauce over rice; sprinkle with raisins, coconut and peanuts.