Slow-Cooker Chicken-Coconut-Pineapple Curry Recipe - BettyCrocker.com

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 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