Set the slow cooker to the High setting.
Heat the butter in a skillet over medium heat, and cook and stir the onion until browned, 5 to 10 minutes. Set the onion aside.
In a large bowl, stir together cream of mushroom soup, cream of chicken soup, coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper until the mixture is thoroughly combined. Place the chicken into the bottom of the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and mushrooms.
Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 1/2 to 2 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	333.38 Kcal (1396 kJ)
Calories from fat	103.4 Kcal
		% Daily Value*
Total Fat	11.49g	18%
Cholesterol	112.63mg	38%
Sodium	1753.05mg	73%
Potassium	931.75mg	20%
Total Carbs	19.79g	7%
Sugars	4.98g	20%
Dietary Fiber	5.48g	22%
Protein	40.36g	81%
Vitamin C	18.8mg	31%
Vitamin A	0.1mg	2%
Iron	2.5mg	14%
Calcium	66.7mg	7%

Amount Per 100 g
Calories	105.18 Kcal (440 kJ)
Calories from fat	32.62 Kcal
		% Daily Value*
Total Fat	3.62g	18%
Cholesterol	35.53mg	38%
Sodium	553.06mg	73%
Potassium	293.95mg	20%
Total Carbs	6.24g	7%
Sugars	1.57g	20%
Dietary Fiber	1.73g	22%
Protein	12.73g	81%
Vitamin C	5.9mg	31%
Iron	0.8mg	14%
Calcium	21mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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