Coconut Chicken Curry

Any person with experience in Indian food would probably laugh at this being called "Coconut Chicken Curry," but it's a very simplified version of it.  I like to think of it as a revised version of Hawaiian Haystacks from what I used to make.  Very simple to prepare in a crockpot.  I think carrots, peas, red bell pepper, or cauliflower would also be good in this.

2 medium potatoes
1 small onion, chopped
4 boneless, skinless chicken breast halves (4 oz. each)
1 C. light coconut milk (I used regular because that's all we had)
4 tsp. curry powder
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
2 C. cooked brown rice
1/4 C. thinly sliced green onions
Raisins, flaked coconut, shredded cheese, peanuts or cashews (optional)

1.  Place potatoes and onion in a 3- or 4-qt. slow cooker.  In a large nonstick skillet coated with cooking spray, brown chicken on both sides.  Transfer to slow cooker.

2.  In a small bowl, combine the coconut milk, curry, garlic, salt, and pepper; pour over chicken.  Cover and cook on low for 5 hours or until chicken is tender.

3.  Serve chicken and sauce with rice; sprinkle with green onions.  Garnish with the other optional toppings if desired.