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
1Place 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.
2Cover 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.
3In 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.
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.
Prep: 20 min. Cook: 4-1/2 hours
Makes 4 servings