- 1/2 c. mango chutney
- 1/4 c. bottled chili sauce
- 2 T. quick-cooking tapioca
- 1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground ginger
- 12 chicken thighs, skin removed (about 4 pounds)
1. Cut up any large pieces of fruit in the chutney.
2. In a 4- to 5-quart crock pot, combine chutney, chili sauce, tapioca, and ginger. Add chicken, turning to coat.
3. Cover. Cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
Happy Crocking!
For over 400 more recipes, click here to get our eBook.
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
Looks great! I love coming home after work to dinner all ready in the crock-pot. This summer I made some spicy mango chutney that would be perfect for this. Thanks for sharing!