Name: Easy Slow Cooker Chicken Curry
Cook time: 5 h 50 min
Ingredients: 4 skinless boneless chicken breast, about 7 oz. each; 15 ounce can garbanzo beans, rinsed and drained; 1 onion, thinly sliced; 1 red bell pepper, chopped; 1 cup snap pea pods; 9 ounce jar mango chutney; 3/4 cup water; 2 tablespoon cornstarch; 1 1/2 teaspoon curry powder, (to 2 tsp. to taste); 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 cup hot cooked rice

Easy Slow Cooker Chicken Curry

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Cooking Time5 hr 50 min

Cooking MethodSlow Cooker

Ingredients

4 skinless boneless chicken breast, about 7 oz. each
15 ounces can garbanzo beans, rinsed and drained
1 onion, thinly sliced
1 red bell pepper, chopped
1 cup snap pea pods
9 ounces jar mango chutney
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoon curry powder, (to 2 tsp. to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked rice

Instructions

Layer chicken, beans, onion, bell pepper and pea pods in 3 1/2-4 quart slow cooker.
Mix remaining ingredients except rice; pour over mixture in slow cooker.
Cover and cook on Low heat setting 6-7 hours or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Serve over rice. Serve with condiments such as: shredded coconut, chopped peanuts, lime soaked banana slices, raisins and grated eggs.