Slow Cooker Chicken Curry Recipe
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Servings: 4 servings.
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
