Slow Cooker Mango Chutney Chicken Curry
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
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