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Gingered Chutney Chicken

Makes: 6 servings
Prep 15 mins Cook 5 hrs to 6 hrs  (low) or 2.5-3 hours (high)
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 (g) 12,
  • Cobalamin (Vit. B12) (g) 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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