Cooking Time:5–6 hours on Low or 2 1/2–3 hours on High
Ingredients1/2 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
- Combine all ingredients in a 6-quart slow cooker, stirring to coat sauce evenly on the chicken.
- Cover. Cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
- Serve hot over white rice.