Slow Cooker Pineapple Chicken Curry

INGREDIENTS

chicken thighs (I used bone-in, but you can substitute your preference)

1 can

pineapple chunks, in juice (drained)

1/2

medium yellow onion, chopped

large sweet red pepper, cut into strips

4 oz

baby carrots

1 cup

coconut milk

2 tbsp

cornstarch

2 tbsp

sugar

3 cloves

garlic, pressed

1/2 tsp

ground ginger

1 tsp

kosher salt

1/2 tsp

black pepper

lime, juiced

1 tbsp

red curry paste