Ingredients
4
bone-in chicken breasts (about 2 1/2 lb), skin removed
1
can (15 oz) chick peas (garbanzo beans), drained, rinsed
1
small onion, thinly sliced
1
small red bell pepper, chopped (1/2 cup)
2 1/2
cups water
2
tablespoons cornstarch
1
tablespoon curry powder
1/2
teaspoon salt
1/4
teaspoon pepper
1
jar (9 oz) mango chutney
1
cup fresh sugar snap peas
1
cup uncooked regular long-grain rice
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion and bell pepper. In small bowl, mix 1/2 cup of the water, the cornstarch, curry powder, salt, pepper and chutney; pour into slow cooker.
Cover; cook on Low heat setting 6 to 7 hours.
Increase heat setting to High. Stir in peas. Cover; cook 20 to 30 minutes longer or until peas are crisp-tender. Meanwhile, cook rice in remaining 2 cups water as directed on package. Serve chicken mixture over rice.
