• 1/2 c. mango chutney
  • 1/4 c. bottled chili sauce
  • 2 T. quick-cooking tapioca
  • 1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground ginger
  • 12 chicken thighs, skin removed (about 4 pounds)

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  1. Cut up any large pieces of fruit in the chutney.
  2. In a 4- to 5-quart slow cooker, combine chutney, chili sauce, tapioca, and ginger. Add chicken, turning to coat.
  3. Cover. Cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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