Slow-Cooker Chicken-Coconut-Pineapple Curry Recipe

Name: Slow-Cooker Chicken-Coconut-Pineapple Curry Recipe
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

www.bettycrocker.com

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

View full recipe on www.bettycrocker.com

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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 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