Ingredients Jump to Instructions ↓

  1. 6 boneless, skinless chicken breasts, cut into 2" pieces

  2. 2 onions, chopped

  3. 2 cloves garlic, minced

  4. 9 oz. jar mango chutney

  5. 2/3 cup water

  6. 2 Tbsp. cornstarch

  7. 1 Tbsp. curry powder

  8. 1/2 tsp. salt

  9. 1/4 tsp. white pepper

  10. 1 red bell pepper, chopped

  11. 1 green bell pepper, chopped

  12. 1 cup frozen baby peas

Instructions Jump to Ingredients ↑

  1. Combine chicken, onions, and garlic in a 3-4 quart crockpot. In medium bowl, combine chutney, water, cornstarch, curry powder, salt and pepper, and mix well. If there are any large pieces in the chutney, remove them, chop into smaller pieces and return to the sauce. Pour over chicken and onions in the crockpot.

  2. Cover crockpot and cook on LOW for 5-1/2 to 7-1/2 hours until chicken is thoroughly cooked and no longer pink in center. Turn crockpot to high and add bell peppers and peas. Cover crockpot and cook for 20-30 minutes until vegetables are tender.

  3. servings


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