Chunks of chicken breast cook slowly in a creamy, curry-flavored sauce with coconut milk, peas, and mushrooms for a nicely spicy take on a slow cooker chicken dish. Serve over rice or with hot naan bread.
Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Sprinkle the flour over the onions and cook the flour until it has color. Add the coconut milk and make gravy. Add spices and taste - adjust.
Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, and peas.
Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.