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.
Slow-Cooker Mango Chutney Chicken Curry
- Prep Time 20 min
- Total 6 hr 20 min
- Servings 4
- Ingredients 12
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
Instructions
-
Step1Spray 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).
-
Step2Serve chicken and vegetables over rice.
Nutrition
610
Calories
7g
Total Fat
39g
Protein
97g
Total Carbohydrate
23g
Sugars
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
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