Recipe of the Week - Slow Cooker Chicken Curry

I found this in an old issue of Taste of Home Magazine and thought I'd try it.  We love chicken and we love curry, so why not?  We both enjoyed it and it smelled great while cooking!

Slow Cooker Chicken Curry
4 bone-in chicken breast halves, skin removed
1 can (15 oz) 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 Tbsp curry powder
1/2 tsp salt
1/4 tsp pepper
1 cup fresh green beans, trimmed and cut in half
2 Tbsp. cornstarch
1/2 cup cold water


Place chicken, beans, onion and red pepper in slow cooker.  Combine salsa, curry powder, salt and pepper in a blow; 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.

*I used boneless chicken thighs and they worked just fine!

*It might need more curry or salt to give it a little more zing.  Still, it had good flavor.

Enjoy!