Thai Chicken and Veggies (in Crock Pot)

Ingredients:

1 can (14oz.) coconut milk
1/4 cup flour
1 Tablespoon minced garlic
1 Tablespoon Red Curry Paste (can add a little more if desired)
1 medium onion, halved & thinly sliced
2 large carrots, thinly sliced
1 medium bell pepper, quartered & sliced
2 cups frozen cut okra
2 1/2 lb. chicken

Whisk coconut milk, flour & curry paste in slow cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots; stir to mix. Scatter bell pepper over top.

Cover & cook on low 6-8 hours until chicken and veggies are tender. Stir in okra & cook 5 minutes or until okra is crisp tender. Remove chicken and veggies to serving bowl with slotted spoon. Whisk sauce in cooker until smooth. Pour over chicken & veggies. Serve over rice.