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
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.
Cover; cook on Low heat setting 6 to 7 hours.
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.
