Ingredients

4 bone-in chicken breast halves (about 1 3/4 pounds), fat trimmed and skin removed 2 (15-ounce) can chickpeas, rinsed and drained 1 onion, thinly sliced 1 red bell pepper, seeded and chopped 1 (9-ounce) jar mango chutney 1/4 cup water 2 tablespoons cornstarch 1 1/2 teaspoons curry powder 1/4 teaspoon salt 1/4 teaspoon pepper

Description

In A 3 1/2- To 4-quart Slow Cooker, Layer Chicken, Chickpeas, Onion And Bell Pepper. In A Bowl, Combine Chutney, Water. Cornstarch, Curry Powder, Salt And Pepper And Stir To Combine. Pour Into Cooker. Cover And Cook On Low For 6 To 7 Hours, Or Until The M

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