- 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.
Crock Pot Girl