Crock pot coconut curry chicken w/ lime

That's a long name and a whole lot of "C's." I've recently rekindled my love with the crock pot. I love how I can just throw everything in there and then forget about it until dinner time. It's awesome. I try to use it at least 3 times a week. And the husband has been loving it as well, he even told me, with a giant grin on his face..."I LOVE when you cook with the crock pot." So, with that positive re-enforcement, my crock pot and I have become the best of friends.
And this recipe totally won my husband and myself over. So if you're a coconut milk lover and curry lover, you'll be a lover of this.

Ingredients

• 3 boneless, skinless chicken breasts
• 1 can coconut milk
• 1 cup vegetable or chicken broth
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 3 tsp curry powder
• 3 tbs soy sauce (I use low sodium)
• 2 tbs sugar
• 1 1/2 tsp salt
• the zest of one lime
• Lime cut into wedges
• cilantro

Combine coconut milk, broth, cumin, coriander, curry powder, soy sauce, sugar, salt and lime zest in your crock pot. Whisk until smooth. Add (raw) chicken breasts, cover and cook on low for 4-5 hrs. 

Once your chicken is tender enough to shred, have at it and shred into whatever size pieces you prefer. Dump back into the crock pot and mix it around in your delicious sauce. Serve over rice of your choice, top with cilantro and fresh lime juice.

*Updated suggestion: Add cubed pieces of potato or the last 30 minutes of cooking, pinch about a half cup of the sauce from the crock pot and add a few tablespoons of flour and whisk together until all clumps are gone. Do one of these to help thicken the sauce a bit.