Chicken Curry (Slow Cooker)

By McLean

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large green or red bell pepper, cut into 1-inch pieces
• 1 large onion, sliced
• 1 large tomato, seeded and chopped
• 1/2 cup prepared mango chutney
• 1/4 cup water
• 2 tablespoons cornstarch
• 1 1/2 teaspoons curry powder
• Hot cooked rice

Preparation

Step 1

Combine chicken, bell pepper and onion in slow cooker. Top with tomato. Combine chutney, water, cornstarch and curry powder in small bowl; pour over chicken. Cover; cook on LOW 3 1/2 hours or until chicken is tender. Serve over rice.