Mango Chutney-Chicken Curry - cooking recipe

Ingredients

4 skinless chicken breast halves, bone-in
15 ounces garbanzo beans, drained and rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped
1 cup sugar snap pea, fresh
9 ounces mango chutney
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

In 3 1/2 to 4-quart cooker, layer chicken breast halves, garbanzo beans, onion, bell pepper, and sugar snap peas. In a small bowl, combine all remaining ingredients; mix well. Pour into slow cooker.
Cover; cook on low setting for 6 to 7 hours.