Mango Chutney-Chicken Curry
- Ready In:
- 7hrs 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 skinless chicken breast halves, bone-in
- 15 ounces garbanzo beans, drained and rinsed
- 1 small onion, thinly sliced
- 1 small red bell pepper, chopped
- 1 cup sugar snap pea, fresh
- 9 ounces mango chutney
- 3⁄4 cup water
- 2 tablespoons cornstarch
- 1 1⁄2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- In 3 1/2 to 4-quart cooker, layer chicken breast halves, garbanzo beans, onion, bell pepper, and sugar snap peas. In a small bowl, combine all remaining ingredients; mix well. Pour into slow cooker.
- Cover; cook on low setting for 6 to 7 hours.
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