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3 h 20 m
Diabetic Living Magazine
“Fruity mango chutney, zesty barbecue sauce, and a bit of curry powder are the secrets to success in this slow-cooker chicken recipe. They combine to form a delicious glaze on the chicken, which is served over a brown rice and fresh mango mixture.”
1 medium onion, cut into wedges
3 pounds meaty chicken pieces (breast halves or whole drumsticks)
⅛ teaspoon ground pepper
¼ cup mango chutney
⅓ cup bottled low-calorie barbecue sauce
½ teaspoon curry powder
1⅓ cups hot cooked brown rice
1 mango, finely chopped
Chopped scallions (optional)
1Place onion wedges in a 3½- or 4-quart slow cooker (see Tip). Remove any visible fat from chicken. Place the chicken in the cooker; sprinkle with pepper. Snip any large pieces of chutney. Combine the chutney, barbecue sauce, and curry powder in a small bowl. Pour over the chicken in the cooker.
2Cover and cook on Low for 6 to 7 hours or on High for 3 to 3½ hours. Remove the chicken from the cooker. Stir the onions and sauce in the cooker.
3Toss rice with chopped mango and, if desired, scallion. Serve the onion and sauce mixture over the chicken and rice.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.