Chicken Curry with Rice

•4 boneless, skinless chicken breasts, cut in 1 inch strips or chunks

•2 large onions, quartered and sliced thinly
•3 cloves garlic, minced
•1 tablespoon soy sauce or Tamari
•1 teaspoon curry powder
•2 teaspoons chili powder
•1 teaspoon turmeric
•1 teaspoon ground ginger
•1/3 cup chicken broth or water
•hot cooked rice

Mix all ingredients, except rice, together in the slow cooker/Crock Pot. Cover and cook on low from 6 to 8 hours, or until chicken is tender. Serve over rice.