Thai curried chicken

This is a recipe I got from my Healthy Cooking magazine (love that magazine!) a while back and have saved for the kind of night when a warm crock pot recipe was warranted.  Tonight was that night - it's chilly, we're all tired, and I feel like I'm coming down with a cold.  Unfortunately, this dish lacked the kick I was hoping for.  The only real alteration I made was adding carrots to the crockpot for the last 20 minutes in order to make it an all in one meal.

• 2+ lbs chicken breast halves, ~ 6 breasts at 6oz each
• 1 1/4 tsp salt
• 14 oz. light coconut milk
• 1 tsp curry powder
• 1/2 tsp turmeric, ground
• 1/2 tsp cayenne pepper
• 3 pieces green onions, sliced, divided
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1-2 tbsp lime juice
• 3 cup hot cooked rice

Directions:
Sprinkle chicken with salt and brown both sides in a large nonstick skillet. Place in a 5qt slow cooker.
Combine the coconut milk, curry, turmeric and cayenne; pour over chicken. Sprinkle with half of the onions. Cover and cook on low for 3 1/2 to 4 1/2 hours or until chicken in tender.
Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened. Stir in lime juice. Serve chicken and sauce over rice. Sprinkle with remaining onions.