Slow-Cooker Mango Chutney Chicken Curry

Name: Slow-Cooker Mango Chutney Chicken Curry
Prep time: 20 min
Total time: 6 h 20 min
Yield: 4
Cuisine: Indian
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

0 Ratings

0 Reviews

Kitchen Tested

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.

By Betty Crocker Kitchens

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;