Slow-Cooker Chicken-Coconut-Pineapple Curry

Enjoy your dinner with this tropical-style chicken, coconut and pineapple dish that’s slow cooked using Old El Paso® chiles and Progresso® chicken broth - serve over rice.

  • prep time 25 min
  • total time 6 hr 55 min
  • ingredients 13
  • servings 6

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 (4.5 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
  • 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except bell pepper, pea pods, banana and rice.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 3 Stir in bell pepper and pea pods. Cover; cook about 30 minutes longer or until bell pepper and pea pods are crisp-tender. Stir in banana. Meanwhile, cook rice as directed on package. Serve curry mixture over rice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    570
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    15g,
    15%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    460mg
    460%;
    Total Carbohydrate
    66g
    66%
    (Dietary Fiber
    6g
    6%
      Sugars
    18g
    18%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    380%;
    Vitamin C
    50%;
    Calcium
    10%;
    Iron
    35%;
    Exchanges:
    3 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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