Slow Cooker Thai Green Chicken Curry

For the sauce:

light coconut milk

raw cashews

heaping tablespoon Thai green curry paste (make sure there is no fish sauce if you are vegetarian)

Kaffir lime leaves

lime juice

minced garlic

minced ginger root

cilantro

For the Curry:

chicken breasts or 8-10 chicken thighs, diced (or a mix of both) (if you are vegetarian omit and add more vegetables)

small yellow onion, diced

bell peppers, sliced

medium carrot, sliced

green beans, chopped

chickpeas, drained and rinsed