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Slow-Cooker Mango Chutney Chicken Curry
Slow-Cooker Mango Chutney Chicken Curry
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Prep Time:
20 minutes
Total Time:
6 hours 20 minutes
Elevate weeknight chicken with sweet mango curry. Top with coconut, peanuts, raisins, and cilantro.
Ingredients:
  • 4 bone-in chicken breast halves (about 3 lb), skin removed
  • 1 can (15 oz) garbanzo beans, drained, rinsed
  • 1 small onion, thinly sliced
  • 1 small red bell pepper, chopped (1/2 cup)
  • 1 cup fresh sugar snap peas
  • 3/4 cup water
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (9 oz) mango chutney
  • 4 cups hot cooked rice or couscous
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. Layer chicken, beans, onion, bell pepper, and pea pods in the slow cooker. Combine the remaining ingredients except rice and pour into the slow cooker. Cover and cook on Low heat setting for 6 to 7 hours until vegetables are tender and chicken reaches an internal temperature of at least 165°F.
  • Present a delightful combination of succulent chicken and vibrant vegetables atop a bed of fluffy rice.

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