• 1/2 c. Mango Chutney
  • 1/4 c. Siracha or other Hot Pepper Sauce
  • 2 T. Quick-cooking Tapioca
  • 1 tsp. Ground Ginger
  • 4 lb. Boneless, Skinless Chicken Thighs or Breasts

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  1. Combine all ingredients in a 6-quart slow cooker, stirring to coat sauce evenly on the chicken.
  2. Cover. Cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
  3. Serve hot over white rice.

Happy Crocking!

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

XOXO,

Jenn

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