If you don’t have chutney, you can replace it with 1 cup of chicken broth, or 1/2 cup of wine and 1/2 cup of balsamic vinegar.
Ingredients
- 1 whole red onion, sliced
- Cooking spray
- 2 cups carrots, sliced
- 6 or 1 lb. small round red potatoes, cut into 1/2-inch slices
- 1 tablespoon chopped fresh thyme
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2-3 large boneless, skinless chicken breasts, cut in half
- 1 8 oz. jar tomato or mango chutney, (or favorite chutney)
Instructions
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Spray slow cooker with cooking spray; place the carrots, potatoes and onion on the bottom.
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Sprinkle the veggies with salt and pepper. Rub the chicken breasts with the thyme and paprika.
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Arrange chicken on top of vegetables; season with salt and pepper.
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Pour the jar of chutney (or liquid) over the chicken.
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Cover and cook on LOW for 4-5 hours, until chicken is done and vegetables are tender.