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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.