SLOW-COOKER CHICKEN-COCONUT-PINEAPPLE CURRY

Slow-Cooker Chicken-Coconut-Pineapple Curry image

Come home to this tropical-style chicken, coconut and pineapple recipe that's slow cooked for dinner using Old El Paso® chopped green chiles and Progresso® chicken broth - serve over rice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h55m

Yield 6

Number Of Ingredients 13

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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:

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.

Nutrition Facts : Calories 570, Carbohydrate 66 g, Cholesterol 60 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 18 g, TransFat 0 g