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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
  • Total Time
    Prep: 20 min. Cook: 4-1/2 hours
  • Makes
    4 servings

Ingredients

  • 4 bone-in chicken breast halves, skin removed (8 ounces each)
  • 1 can (15 ounces) 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, cannellini 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.
  • 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.
Nutrition Facts
1 chicken breast with 3/4 cup rice and 3/4 cup sauce: 486 calories, 6g fat (1g saturated fat), 103mg cholesterol, 1132mg sodium, 59g carbohydrate (5g sugars, 7g fiber), 46g protein.

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