Easy Crock Pot Curry

This recipe came to me from my mom and I am sure she found it somewhere in a book or online. I have modified it a little bit because in my opinion 2 tsp of cayenne is WAY too much:) I have also made this recipe without chicken and just vegetables like sweet potatoes, cauliflower, potatoes, etc. I think you could put anything in it and it would taste delic. I also like this recipe a lot because it makes a lot of curry sauce and is pretty easy. You can substitute the low fat soup options for the normal ones if you want.

• Ready In: 3 hrs 10 mins
• Serves: 6-8

Ingredients

• 1 (10 1/2ounce) can  98% fat-free cream of mushroom soup
• 1 (10 1/2ounce) can  98% fat-free cream of chicken soup
• 1 (13 1/2ounce) can coconut milk
• 1 (1 1/4ounce) packet  dry onion soup mix
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3  tablespoons curry powder
• 1⁄2 teaspoon cayenne (to taste)
• 1  onion, chopped
• 1  tablespoon butter
• 3  chicken breasts, cut into pieces
• 2  cups peas, frozen
• 1  cup fresh mushrooms, sliced

Directions

1. Fry onions in butter until soft then add to your crock pot.
2. Add all of the rest of the ingredients except peas and mushrooms.
3. Cook on low for several hours or high until the chicken is done.
4. Add the mushrooms and peas for the last 15 minutes of cook time.
5. Serve over rice.