Slow Cooker Chicken Curry

• 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

1. 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.
2. 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.
3. 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.

chicken, cannellini beans, sweet onion, sweet red pepper, peach salsa, curry powder, salt, pepper, fresh green beans, cornstarch, cold water, chicken broth, rice

Taken from www.tasteofhome.com/recipes/slow-cooker-chicken-curry/ (may not work)