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Place onion wedges in a 3 1/2- or 4-quart slow cooker. Place chicken and carrots in slow cooker; sprinkle with salt and pepper. Snip any large pieces of chutney. In a small bowl, combine barbecue sauce, chutney, raisins, currants and curry powder; pour over chicken.
Cover and cook on Low for 5 to 5 1/2 hours or on High for 2 1/2 to 2 3/4 hours. Remove chicken from slow cooker. Stir onions and sauce in cooker.
Serve onion and sauce over chicken and rice. Top with cashews and green onions.