This was an adaptation from a diet recipe book for slow cookers, and was a pretty easy recipe (particularly using the slow cooker, but also just the limited number of items to chop / dice / slice). And the mango chutney is really the key to the sweet taste. I wasn’t a big fan of chutney before, but it is awesome here.

Type of meal	Cuisine	Difficulty
Dinner, Main, Chicken	Asian, Slow-cooker	Easy
Cooking Time	Yield	Rating
Prep: 20m Cooking: 4.5h Total: 4h 50m	4 servings	★★★★☆

Ingredients

• 1 lb / .5 kg boneless, skinless chicken breasts, chopped into 1-inch pieces
• 1 large green or red bell pepper, chopped into 1-inch pieces
• 1 large onion. sliced
• 1 large tomato, seeded and chopped
• 1/2 cup mango chutney
• 1/3 cup water
• 2 tbsp cornstarch
• 1.5 tbsp curry powder
• Hot cooked rice

Sous-Chef Preparations

1. Chop the boneless, skinless chicken breasts (1 lb / .5 kg) into 1-inch pieces.
2. Chop the bell pepper (1 green or red) into 1-inch pieces.
3. Slice the large onion (1).
4. Seed and chop the large tomato (1).

Main preparations

5. Place the chopped chicken (1 lb / .5 kg), chopped bell pepper (1), and sliced onion (1) in the slow cooker and mix it together well.
6. Add the tomato (1, seeded and chopped) on top, evenly distributed.
7. In a small or medium bowl, combine the mango chutney (1/2 cup), water (1/3 cup), cornstarch (2 tbsp) and curry powder (1.5 tbsp). Pour the chutney sauce evenly over all the ingredients already in the slow cooker.
8. Cover, cook on low for 3.5 to 4.5 hours or until the chicken is tender.
9. Serve over rice.

Variations/Notes

• You could experiment with different chutneys for different flavours.