Slow Cooker Coconut Chicken Curry with Pineapple

We made this the other day and Steve liked it so much he's told me a few times to put it on the blog.  I rarely get that kind of reaction out of a few recipe so I better do it!  I think this recipe would be even better with a few potatoes and carrots thrown in there with it.  I'll try that next time.  It looks like a long list of ingredients, but it's super tasty--and easy--basically throw everything in the blender and then toss it in the slow cooker.  Not a lot of effort for such a tasty meal!

Slow Cooker Coconut Chicken Curry with Pineapple
(originally found here)

Ingredients:
1/2 large onion, cut into large chunks
1/2-3/4 of a large green bell pepper, seeded & cut into large chunks
2 cloves garlic, peeled
1 can coconut milk
1 tablespoon sweet red chili sauce
1 tablespoon ketchup
1 1/2 teaspoons salt
1 tablespoon garam masala
1 tablespoon curry powder
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1 1/2 – 2 tablespoons chopped fresh (or freeze-dried) basil
3-4 chicken breasts
1 small can pineapple chunks or tidbits, drained
to thicken:
1 1/2 tablespoons cornstarch
2 tablespoons cold water

Directions:
Place all the ingredients, except for the chicken & pineapple, into the food processor or a blender and process until smoothish.
Place the chicken and pineapple in the slow cooker.  Pour the sauce over everything, stir to combine, and cook on low for 6-8 hours.
About an hour before serving, remove the chicken from the sauce and shred or cut into cubes.  Return to the sauce.
In a small bowl, stir together the cornstarch and cold water until smooth and dissolved.  Pour this mixture into the slow cooker, stirring well to combine and cook for an hour or so.