Crockpot Chicken Curry Soup

4 chicken breasts, diced

2 - 13 1/2 oz. cans coconut milk

4 large carrots sliced on an angle

4 or 5 potatoes peeled and diced (you can use any type of potato)

2 tablespoons curry powder

1 cup water

peanuts (optional)

coconut (optional)

-Combine coconut milk and water in the crock pot. Stir in curry powder, chicken, carrots, and potatoes. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours. Ladle soup into bowls and garnish with peanuts and coconut if desired. Serve with warm Naan Bread. Alternately, you can serve over rice.