Slow-Cooker Chicken Curry

Slow-Cooker Chicken Curry

Garbanzo beans add taste and texture to a chicken dinner prepared in the slow cooker.

Prep Time

30

Minutes

Total Time

6:30

Hrs:Mins

Makes

4

servings

4
skinless bone-in chicken breast halves (about 7 oz each)
1
can (15 oz) Progresso® garbanzo beans, rinsed and drained
1
small onion, thinly sliced
1
small red bell pepper, chopped (1/2 cup)
1
cup sugar snap pea pods
1
jar (9 oz) mango chutney
3/4
cup water
2
tablespoons cornstarch
1 1/2
teaspoons curry powder
1/4
teaspoon salt
1/4
teaspoon pepper
2
cups uncooked instant rice
  1. In 3 1/2- to 4-quart slow cooker, layer chicken, beans, onion, bell pepper and pea pods.
  2. In small bowl, mix remaining ingredients except rice; pour over mixture in slow cooker.
  3. Cover and cook on Low heat setting 6 to 7 hours.
  4. About 10 minutes before serving, cook rice as directed on package. Serve chicken mixture over rice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
To make this a traditional curry dish, sprinkle with toppers such as shredded coconut, chopped peanuts and raisins.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 595
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 2g,),
  • Cholesterol 75mg;
  • Sodium 400mg;
  • Total Carbohydrate 102g
    • (Dietary Fiber 11g,
  • Protein 42g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 2 Fruit;
    • 2 Vegetable;
    • 3 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.