Slow-Cooker Mango Chutney Chicken Curry

Prep 20 min
Total 6 hr 20 min
Servings 4

This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 25, 2014

Ingredients

bone-in chicken breast halves (about 3 lb), skin removed

can (15 oz) garbanzo beans, drained, rinsed

small onion, thinly sliced

small red bell pepper, chopped (1/2 cup)

cup fresh sugar snap peas

3/4

cup water

tablespoons cornstarch

1 1/2

teaspoons curry powder

1/4

teaspoon salt

1/4

teaspoon pepper

jar (9 oz) mango chutney

cups hot cooked rice or couscous

Steps

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1

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
2

Serve chicken and vegetables over rice.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 610
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 10%
Saturated Fat 1 1/2g 7% Trans Fat 0g
Cholesterol: 75mg; 24%
Sodium: 380mg; 16%
Potassium: 800mg; 23%
Total Carbohydrate: 97g; 32%
Dietary Fiber 7g 31% Sugars 23g
Protein: 39g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 40%; 40%
Calcium: 10%; 10%
Iron: 35%; 35%

Exchanges:

3 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;