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Gingered Chutney Chicken
Ingredients
- 1/2 cup mango chutney
- 1/4 cup bottled chili sauce
- 2 tablespoons quick-cooking tapioca
- 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
- 12 chicken thighs, skin removed (about 4 pounds)
Directions
1. Cut up any large pieces of fruit in the chutney. In a 4- to 5-quart slow cooker, combine chutney, chili sauce, tapioca, and ginger. Add chicken, turning to coat.
2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Nutrition Facts
(Gingered Chutney Chicken)
- Servings Per Recipe 6,
- cal. (kcal) 264,
- Fat, total (g) 7,
- chol. (mg) 143,
- sat. fat (g) 2,
- carb. (g) 16,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 3,
- pro. (g) 34,
- vit. A (IU) 534,
- vit. C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 494,
- Potassium (mg) 413,
- calcium (mg) 20,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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