Slow Cooker Chicken-Coconut-Pineapple Curry

2 dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 3/4-inch pieces

1 can (14 oz) coconut milk (not cream of coconut)

1 can (8 oz) pineapple chunks, drained

1 can (4 1/2 oz) Old El Paso® chopped green chiles

1/2 cup Progresso® chicken broth (from 32-oz carton)

4 teaspoons curry powder

2 teaspoons cornstarch

1/2 teaspoon salt

1 medium red bell pepper, cut into bite-size strips

4 oz fresh snow pea pods (1 cup), strings removed, cut diagonally in half

1 large firm ripe banana, cut in half lengthwise, then cut crosswise into 1-inch chunks

2 cups uncooked instant white rice