Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces1 can (14-1/2 ounces) stewed tomatoes, cut up1 large green pepper, cut into 1-inch pieces1 large onion, sliced1/2 cup mango chutney1-1/2 teaspoons curry powder2 tablespoons cornstarch1/4 cup cold water
Preparation
In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink.
Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.
