Place onion in the bottom of crockpot first, followed by the chicken breasts on top of onion and the squash and water chestnuts on top of chicken.
In a small bowl, mix together coconut milk, broth, dried spices, fresh ginger and garlic; pour over chicken and vegetables.
Cover and cook on low 8 to 10 hours. (or on high for 4 to 5 hours) or until chicken is cooked through.
During the last hour (whether on low or high) add spinach, tomatoes and lime juice.
Prior to serving, drain off coconut milk mixture. Garnish with cilantro and green onions. This dish may be made up to 3 days ahead. Reheat in crockpot on low setting for about 45 minutes or until hot.
Recipe by Fat Flush at https://fatflush.com/crockpot-singapore-stew/