½ cup mango chutney
¼ cup bottled sweet chili sauce (or chili dipping sauce)
2 tbsp quick-cooking tapioca
1 ½ tsp grated fresh ginger or ½ tsp ground ginger
1 packet chicken breasts (or 12 chicken thighs)
1 bunch asparagus or broccoli (trimmed) or ¾ lb green beans (trimmed)

Slow Cooker

1. Cut up any large pieces of fruit in the chutney. In a 4 to 5 quart slow cooker, combine chutney, chili sauce, tapioca, and ginger. Add chicken, turning to coat.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high setting for 2 ½ to 3 hours.

Before Serving

1. Shred cooked chicken with forks and stir to combine with ginger chutney and chili sauce in the slow cooker.
2. Sautee asparagus or green beans in olive oil with garlic salt or steam broccoli.
3. Serve shredded chicken mixture over rice, couscous, quinoa and top with freshly cooked veggies.

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