Slow Cooker Curried Chicken

This slow cooker meal made my house smell so GOOD and it tasted amazing. I made this for 3 people and we almost devoured the entire meal ourselves.

Recipe:

2½ pounds skinless, boneless chicken breast halves, cut into 2-inch strips
2 red sweet peppers, chopped
2 yellow sweet peppers, chopped
2 small onions, sliced
2 fresh jalapeno chile peppers, seeded and finely chopped
8 cloves garlic, minced
2 cups reduced-sodium chicken broth
1 cup golden raisins
1 cup shredded coconut
6 tablespoons curry powder
2 teaspoons salt
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper (optional)
1 cup unsweetened coconut milk
2 tablespoons cornstarch
Hot cooked rice
¾ cup coarsely chopped lightly salted cashews

1) In a 7-quart slow cooker place chicken, sweet peppers, onions, jalapenos, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and, if desired, cayenne. Cover; cook on low-heat setting for 8½ to 9 hours or on high-heat setting for 4 to 4½ hours.

2) Whisk together coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat setting, adjust to high-heat setting. Cover; cook for 15 to 20 minutes more or until slightly thickened. Serve over rice. Sprinkle with cashews.

Note: Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Prep Time: 30 minutes | Cook Time: 8½ hours (low) or 4 hours (high) + 15 minutes | Total Time: 9 hours (low) or 4½ hours (high) | Yields: 8 servings

Source: BHG