Curried Crockpot Chicken
Serve this savory chicken over hot rice with additional chutney and some chopped peanuts on the side.

6 boneless, skinless chicken breast halves, cut into 2" pieces
2 onions, chopped
1 9-oz. jar mango chutney
2/3 cup water
2 Tbsp. cornstarch
2 tsp. curry powder
1/4 tsp. salt
1/4 tsp. pepper
1 chopped red bell pepper
1 cup sugar snap peas

Combine chicken and onions in a 3-4 quart crockpot. In medium bowl, combine chutney, water, cornstarch, curry powder, salt and pepper, and mix well. If there are any large pieces in the chutney, remove them, chop into smaller pieces and return to the sauce. Pour over chicken and onions in the crockpot. Cover crockpot. Cook on LOW for 5-1/2 to 7-1/2 hours until chicken is thoroughly cooked and no longer pink in center. Turn crockpot to high and add red bell pepper and sugar snap peas. Cover crockpot and cook for 30 minutes until vegetables are tender. 4 servings