Slow Cooker Chicken Curry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This festive twist on traditional chicken curry can be tailored to your tastes. Try replacing green beans with fresh sugar snap peas, or use a spicier salsa to turn up the heat. âErin Chilcoat, Smithtown, New York Ingredients:
4 bone-in chicken breast halves, skin removed (8 ounces each) |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
3/4 cup thinly sliced sweet onion |
1/2 cup chopped sweet red pepper |
1 cup peach salsa |
1 tablespoon curry powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup fresh green beans, trimmed and cut in half |
2 tablespoons cornstarch |
1/2 cup cold water |
1-1/2 cups chicken broth |
1-1/2 cups uncooked instant rice |
Directions:
1. Place the chicken, kidney beans, onion and red pepper in 4-qt. slow cooker. In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top.
2. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until sauce is thickened.
3. In a large saucepan, bring broth to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork. Serve with chicken and sauce. Yield: 4 servings.
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