Healthy chicken curry, anyone?

     I haven't made anything in the slow cooker lately because it has been occupied with caramel.  Lots and lots of caramel.  For those who attended my parent's anniversary celebration you probably know why.  This is because I stupidly filled my slow cooker full of caramel candies in order to make caramel apples at the event.  When the power went out at the event, the caramel hardened in my slow cooker.  It was a long process getting it all out, and I do not suggest making caramel in your good slow cooker. Ever.
     With my slow cooker finally cleaned out, I decided to try some more recipes this week.  On tonight's menu...Chicken Curry.  It sounded much better than our regular tacos or spaghetti.  And, it seemed very simple.  Tonight we were pleased that Marilyn (my Mother-in-law) joined us for dinner.  I am not sure who was happier that she could come... her, or Maya?  Haha.     


Slow Cooker Curry Chicken

• 6 boneless skinless chicken breasts
• 2 onions, chopped
• 2 cloves of garlic, minced
• 9 oz jar mango chutney
• 2/3 cup water
• 2 tbsp cornstarch
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 red bell pepper chopped
• 1 green pepper chopped
• 1 cup frozen baby peas

Combine chicken, onion and garlic in the slow cooker.  In a medium bowl combine chutney, water, cornstarch, curry powder, salt, and pepper.  Remove large pieces of chutney, chop and put back in.  Cook low for 6-8 hours.  Turn onto high and add bell peppers and peas.  Cook additional 20-30 minutes on high.

     Dinner turned out good!  It was a nice change.  If you are concerned about this being spicy... I did not think that it was spicy at all.  In fact, if you prefer spicy I would suggest adding a little more curry powder.  The chicken fell apart at the touch of a fork, and had a great flavor.  I served it on top of some brown rice. Kenny enjoyed it, and so did Marilyn.  Definitely one to put in my rotation!  Enjoy!