Barbecue-Chutney Chicken

By JenHall

This was really good although the mango chutney & bbq sauce have a lot of sugar - maybe try to find a way to modify some day...

Ingredients

• 1 medium onion, cut into wedges
• 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup mango chutney
• 2/3 cup barbecue sauce
• 1 teaspoon curry powder
• 2 - 3 cups hot cooked rice
• Finely chopped mango (optional)
• Chopped green onion (optional)

Details

Servings 4

Preparation

Step 1

1. Place onion in a 3 1/2- or 4-quart slow cooker. Add chicken; sprinkle with salt and pepper. Snip any large pieces of chutney. In a small bowl, combine chutney, barbecue sauce, and curry powder. Pour over chicken.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

3. If desired, toss rice with chopped mango and/or green onion. Serve chicken and chutney mixture over rice.

Nutrition Facts (Barbecue-Chutney Chicken) Servings Per Recipe 4,
Calories 538,
Protein (gm) 48,
Carbohydrate (gm) 57,
Fat, total (gm) 12,
Cholesterol (mg) 138,
Saturated fat (gm) 3,
Monosaturated fat (gm) 5,
Polyunsaturated fat (gm) 3,
Dietary Fiber, total (gm) 2,
Sugar, total (gm) 29,
Vitamin A (IU) 1701,
Vitamin C (mg) 19,
Sodium (mg) 647,
Calcium (DV %) 50,
Iron (DV %) 4,
Percent Daily Values are based on a 2,000 calorie diet