Slow-Cooker Chicken-Coconut-Pineapple Curry

Name: Slow-Cooker Chicken-Coconut-Pineapple Curry
Yield: 6
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

Slow-Cooker Chicken-Coconut-Pineapple Curry was pinched from <a href="http://www.bettycrocker.com/recipes/slow-cooker-chicken-coconut-pineapple-curry/10cefcdd-ad4f-49be-aa6d-43c25a608da8" target="_blank">www.bettycrocker.com.</a>

"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...."

INGREDIENTS

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1 1/4 lb boneless skinless chicken thighs, cut into 1-inch pieces

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

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

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1 can (8 oz) pineapple chunks, drained

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

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1/2 cup Progresso™ chicken broth (from 32-oz carton)

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4 teaspoons curry powder

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2 teaspoons cornstarch

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1/2 teaspoon salt

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1 medium red bell pepper, cut into bite-size strips

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

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

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2 cups uncooked instant white rice

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