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
Preparation
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).
Serve chicken and vegetables over rice.
