Chicken Curry

4 skinless boneless chicken breast halves (about 7 oz each)
1 can (15 to 16 oz) garbanzo beans, rinsed and drained
1 small onion thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup sugar snap pea pods
1 jar (9 oz) mango chutney
3/4 cup water
2 T. cornstarch
1 1/2 tsp. curry powder
1/4 tsp. pepper
2 cups uncooked instant rice

In 3 1/2 - 4-quart slow cooker, layer chicken, beans, onion, bell pepper and pea pods.
In small bowl, mix remaining ingredients except rice; pour over mixture in slow cooker.
Cover and cook on low heat setting 6 to 7 hours.
About 10 minutes before serving, cook rice as directed on package.
Serve chicken mixture over rice.

4 servings.