Curried Chicken (Crock-Pot)

1 1/2 lbs skinless, boneless chicken thighs
1 red sweet pepper, chopped
1 yellow sweet peppet, chopped
1 small onion, sliced
1 fresh jalapeno pepper, finely chopped (remove seeds if you want less heat)
2 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup golden raisins
1/2 cup shredded coconut
3 Tbsp. curry powder
1 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp cayenne pepper (optional)
1/2 cup unsweetened coconut milk
1 Tbsp. cornstarch

In 3 1/2 to 4-quart slow cooker combine chicken, peppers, onion, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon and cayenne. Cover: cook on low-heat for 8-9 hours or on high-heat for 4-4 1/2 hours. In a small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat turn to high-heat. Cover and cook 15-20 minutes more or until slightly thickened. Serve over rice.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user PARADISEFOUND.