Adapted from epicurious.com

1 pound boneless, skinless chicken breasts

2 1/2 teaspoons mild curry powder

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 medium onion, chopped

1 (14-ounce) can coconut milk (preferably full-fat)

1 (2 1/2") piece ginger, peeled

4 garlic cloves, peeled

5 ounces baby spinach

1 cup frozen peas

Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)

Toss chicken with curry powder, salt, and pepper in a medium bowl until well coated. Place breasts into the bottom of a slow cooker. Top with chopped onion.

Purée coconut milk, ginger, and garlic in a blender until very smooth. Pour on top of onions and seasoned breasts.

Cook on low for 5-6 hours. Shred chicken in the crockpot and then stir in spinach and peas; cook an additional 30 minutes. Top with cilantro. Serve with rice or naan alongside.