Ingredients
4 bone-in chicken breast halves, skin removed (8 ounces each)1 can (15 ounces) cannellini beans, rinsed and drained3/4 cup thinly sliced sweet onion1/2 cup chopped sweet red pepper1 cup peach salsa1 tablespoon curry powder1/2 teaspoon salt1/4 teaspoon pepper1 cup fresh green beans, trimmed and cut in half2 tablespoons cornstarch1/2 cup cold water1-1/2 cups chicken broth1-1/2 cups uncooked instant rice
Preparation
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.
Cover and cook on low until chicken is tender, 4-5 hours. Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high until sauce is thickened, about 30 minutes.
In a large saucepan, bring broth to a boil; stir in rice. Cover and remove from the heat. Let stand until liquid is absorbed and rice is tender, about 5 minutes. Fluff with a fork. Serve with chicken and sauce.
