Slow Cooker Chicken Curry

I got a SLOW COOKER!  I'm pretty excited about this one.  Mostly because my favorite meals are stewy, one pot affairs; best eaten over rice.  I think this puts us in slow cooker territory.  This thing's not going into the cupboard but staying on the counter all season.  I'm really looking forward to prepping meals in the am hours and coming home to a hot dinner. 

Slow Cooker Chicken Curry

1 lb boneless, skinless chicken breast, 1" pieces

8 oz potatoes, 1" pieces

8 oz carrots, peeled, 1" pieces

2 tablespoons minced ginger

3 cloves garlic, minced

1 yellow onion, finely diced

1 14 oz tin diced tomatoes

1 cup light coconut milk

1 cup water

2 tablespoons curry powder

1 teaspoon garam marsala

1 tablespoon cumin

1/2 teaspoon fennel powder

1/2 teaspoon fenugreek

s + p

1 cup chopped green beans

Stir everything, except the green beans, together in the bowl of a slow cooker.  Make sure it's all evenly mixed.  Cover and set to high.  Cook about 4 hours undisturbed: chicken will be cooked through and potatoes tender. Stir in green beans, recover and cook 30 more minutes.  Serve with rice, if desired.