Crockpot Chicken Curry

A tasty dish that I usually half (except for the carrots and potatoes).

4 boneless, skinless chicken breasts
2 large onions, sliced
16 thin slices peeled fresh ginger
8 garlic cloves thinly sliced or crushed
1 pkg (10 oz) frozen peas
3-4 chopped carrots
salt and pepper to taste
1 tsp ground cumin
1 tsp coriander spice
4 tbsp yellow curry powder
2 cans coconut milk
3-4 chopped potatoes

Toss chicken, onion, garlic, ginger, curry, carrots, potatoes, coriander, cumin, salt and apper. Add 1/4 c water. Cover, cook on high setting in crock pot for approx. 4 hours, until chicken is fork tneder. Stir in coconut milk and peas, cover, Cook until peas are heated through, about 20 minutes. Shred chicken with forks. Serve over rice.