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Slow Cooker Chicken Curry

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. —Erin Chilcoat, Smithtown, New York

4 ServingsPrep: 20 min. Cook: 4-1/2 hours

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

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.
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.

2 of 2

Slow Cooker Chicken Curry (continued)

Directions (continued)

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.

Nutrition Facts: 1 chicken breast with 3/4 cup rice and 3/4 cup sauce equals 486 calories, 6 g fat (1 g saturated fat), 103 mg cholesterol, 1,132 mg sodium, 59 g carbohydrate, 7 g fiber, 46 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer