Crockpot Cococut Curry Chicken

I couldn't resist - this is another crockpot recipe I like. If you like curry, give it a try!

1 lb boneless skinless chicken breasts
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
3 tablespoons sugar
salt and pepper to taste

Directions:
1. Dice onion & cut up chicken. Season chicken with salt & pepper.
2. Heat oil in large skillet over medium-high heat for 2 minutes. Add curry and mix thoroughly. Let flavors meld for an additional 2-3 minutes, stirring occasionally.
3. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, cook for 5-7 minutes, till chicken is mostly cooked through.
4. Transfer mixture to heated crockpot. Add coconut milk, tomatoes and sugar, stir. Cover and cook on low for 2-3 hours.

Serve over rice.