Slow-Cooker Chicken-Coconut-Pineapple Curry

 

Ingredients

• 1 1/4

  lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2

  dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 3/4-inch pieces
• 1

  can (14 oz) coconut milk (not cream of coconut)
• 1

  can (8 oz) pineapple chunks, drained
• 1

  can (4.5 oz) Old El Paso™ chopped green chiles
• 1/2

  cup Progresso™ chicken broth (from 32-oz carton)
• 4

  teaspoons curry powder
• 2

  teaspoons cornstarch
• 1/2

  teaspoon salt
• 1

  medium red bell pepper, cut into bite-size strips
• 4

  oz fresh snow pea pods (1 cup), strings removed, cut diagonally in half
• 1

  large firm ripe banana, cut in half lengthwise, then cut crosswise into 1-inch chunks
• 2

  cups uncooked instant white rice
• 
  

• Steps

1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.

2 Cover; cook on Low heat setting 6 to 7 hours.

• • 
    

3 Stir in bell pepper and pea pods. Cover; cook about 30 minutes longer or until bell pepper and pea pods are crisp-tender. Stir in banana. Meanwhile, cook rice as directed on package. Serve curry mixture over rice.