Barbecue-Chutney Chicken

Barbecue-Chutney Chicken Enlarge Image
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2 users rated this recipe an average rating of 2.5
Makes:
4 servings
Prep:
Slow Cook:
6 hrs to 7 hrs (low) or 3 3 1/2 hours (high)
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Barbecue-Chutney Chicken

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
cups hot cooked rice
 
Finely chopped mango (optional)
 
Chopped green onion (optional)

Directions

  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)
    Per serving:
  • 538 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 138 mg chol.,
  • 647 mg sodium,
  • 57 g carb.,
  • 2 g fiber,
  • 29 g sugar,
  • 48 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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