1. In a fry pan over medium heat, (or in the slow cooker if it has a "sauté" option) add the butter or oil, diced onion, and garlic. Sauté until onions are translucent. (sautéing these 3 ingredients is OPTIONAL, you can just add all of the above to the slow cooker and it will taste nearly the same.)
2. In the slow cooker, add the sautéed onions and garlic, sliced chicken, chopped or diced sweet potatoes, chopped or diced red pepper, chopped fresh green beans (snapped & cleaned), chicken broth, spices, salt, and pepper.
3. Cook on low for 4-6 hours.
4. Stir in coconut milk and cook on low for an additional 30-60 minutes or until hot.
5. Meanwhile, cook rice in a separate slow cookers for serving with the curry. White rice in slow cooker takes about 20-30 minutes, brown rice takes about 1 hr. to 1:15 hrs. in slow cooker.
*can be made vegetarian (do not add chicken; use tofu or garbanzo beans instead, and double the amount of sweet potatoes) and vegan (use olive oil instead of butter)*