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Slow-Cooker Mango Chutney Chicken Curry

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.
Updated March 25, 2014

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

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
60
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;
Carbohydrate Choice
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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