Slow-Cooked Barbecue Chutney Chicken
Bone-in chicken pieces are tender and moist when slow-cooked in a richly spiced sauce. Serve with steamed basmati rice that’s tossed with freshly chopped cilantro and green onions.
1 medium red onion, cut into wedges
5 to 8 (24 ounces) Gold'n Plump® Chicken Drumsticks, skin removed
4 to 6 (24 ounces) Gold'n Plump® Bone-In Chicken Thighs, skin removed
Salt and freshly ground pepper to taste
2/3 cup barbecue sauce
1/2 cup mango chutney
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
Place onion in 4-quart slow cooker. Arrange chicken on top; season with salt and pepper. Mix barbecue sauce, chutney (snipping any large pieces of mango), curry, and cinnamon.
Pour sauce over chicken. Cover and cook on LOW heat for 6 to 7 hours, until chicken is cooked through and very tender.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
- PER SERVING
- DAILY VALUE
- DIETARY EXCHANGES
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.