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In a mixing bowl, mix together the ketchup, vinegar, mango chutney, mustard, sugar and Worcestershire sauce.
Place the chicken in the bowl and allow to marinate for 5 – 10 minutes.
Whilst waiting, remove the cooking pot from the slow cooker and grease with butter and then place the remaining butter in the cooking pot along with the onions. Place over your stove and cook on a high heat allowing the onions to sauté for 2 – 3 of minutes until soft.
Next, brown the chicken and add the stock and any remaining marinate, transfer the cook pot to the slow cooker and cook for 4 ½ – 5 hours on HIGH.
Completed steps (click to remove last step)
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