1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 large green or red bell pepper, cut into 1-inch pieces
1 large onion, sliced
1 large tomato, seeded and chopped
1/2 cup prepared mango chutney
1/4 cup water
2 tablespoons cornstarch
1-1/2 teaspoons curry powder
Hot cooked rice | | | 1. Place chicken, bell pepper and onion in slow cooker. Top with tomato. 2. Mix chutney, water, cornstarch and curry powder in small bowl. Pour over chicken. 3.Cover; cook on LOW 3-1/2 to 4-1/2 hours or until chicken is tender. Serve over rice. Makes 4 servings. |
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