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.

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • Place onion wedges in a 3 1/2- 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.

  • Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Remove the chicken from the cooker. Stir the onions and sauce in the cooker.

  • Toss 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.

Equipment: 3 1/2- or 4-quart slow cooker

Nutrition Facts

1 chicken leg, 1/2 cup sauce, and 1/3 cup rice
433 calories; protein 41.7g; carbohydrates 47.6g; dietary fiber 3.4g; sugars 25.7g; fat 8.2g; saturated fat 2.1g; cholesterol 155.1mg; vitamin a iu 1199.6IU; vitamin c 26.3mg; folate 29.6mcg; calcium 54.8mg; iron 2.8mg; magnesium 89.7mg; potassium 733.5mg; sodium 419.4mg.

5 lean protein, 1 fruit, 1 other carbohydrate, 1 starch