Gingered Chutney Chicken
- Cook Time: 5 - 6 hours (low) or 2 1/2 - 3 hours (high)
- Course: Main Dish
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- 1/2 cup mango chutney1/4 cup bottled chili sauce2 tablespoons quick-cooking tapioca1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger12 chicken thighs, skin removed (about 4 pounds)
Cut up any large pieces of fruit in the chutney. In a 4- to 5-quart slow cooker lined with a Reynolds® Slow Cooker Liner, 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.
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