"Chicken Curry" one way or another and it's still gluten + free!

Here is a picture of my "Chicken Curry". This will always be a favorite but here's another variation of chicken with curry I call "Crazy Crock-Pot Chicken Curry". The recipe was inspired by my daughter who being a full time student has a need for speed in food preparation. Actually it cooks all day while you're away. This recipe is fun and easy..here's to happy cooking and happy eating!....Jan

Crazy Crock-Pot Chicken Curry
Ingredients:
4 boneless/skinless chicken breasts	½ cup yellow curry paste
14 oz (1 can) coconut milk	½ tsp. Hungarian  paprika
½ cup sliced zucchini	1 Tbsp. oregano
½ cup yellow squash	2 tsp. cumin
½ cup baby carrots	1 Tbsp. parsley
1 ½ cup rice milk	½ tsp. chili powder
½ cup gluten free chicken broth	½ tsp salt
	1 Tbsp white rice flour
Instructions:
Put all ingredients in a crock-pot except the Tbsp. of white rice flour. Cook on hi until bubbling. Sprinkle on the rice flour and stir to slightly thicken then turn the crock-pot to low. Cook all day or even all night 6 hours or more is totally ok. Serve over cooked rice.
~you can add more or use different types of vegetables if desired~