Mango Chutney-Chicken Curry

 

4

bone-in chicken breasts (about 2 1/2 lb), skin removed

1

can (15 oz) Progresso® 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

• 1 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.
• 2 Cover; cook on Low heat setting 6 to 7 hours.
• 3 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.