Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.