Coconut curry chicken

Potatoes, medium, peeled, cubed	2
Onion, small, chopped	1
Butter	2 tablespoons
Chicken breast halves	4
Coconut milk	1 cup
Curry powder	4 teaspoons
Chicken bouillon granules	1 teaspoon
Garlic clove, minced	1
Salt	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Rice, hot cooked	2 cups
Green onions, thinly sliced	¼ cup
Coconut, shredded	½ cup

1. Place potatoes and onion in a 3 or 4-quart slow cooker.
2. In a large skillet, melt butter, and then brown the chicken on both sides; transfer to slow cooker.
3. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt, and pepper; pour over chicken.
4. Cover and cook on low for 5 to 6 hours, or until the meat is tender.
5. Serve chicken and sauce over rice; sprinkle with green onions and coconut.