pat's Recipe

Gingered Chutney Chicken bhg

Category: CROCKPOT

Ingredients
1/2 cup mango chutney
1/4 cup bottled chili sauce
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
12 chicken thighs, skin removed (about 4 pounds)

Directions
Cut up any large pieces of fruit in the chutney. In a 4- to 5-quart slow cooker, combine chutney, chili sauce, tapioca, and ginger. Add chicken, turning to coat.

Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Makes 6 servings.