Sunday, September 29, 2013
Crock Pot Chicken Curry
In-a-Hurry Chicken Curry
1 16 ounce package frozen stew vegetables
4 large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
Salt and ground black pepper
1 10 3/4 ounce can condensed cream of potato soup
2 teaspoons curry powder
1 tablespoon snipped fresh cilantro
1. Place frozen stew vegetables in a 3 1/2- to 4-quart slow cooker. Top with chicken.
Sprinkle with salt and pepper. In a small bowl, stir together soup and curry powder.
Pour soup mixture over all.
2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to
3 1/2 hours. Remove chicken from bones and, if desired, break into large pieces.
Sprinkle with cilantro.
nutrition facts (In-a-Hurry Chicken Curry)
Servings Per Recipe 6, cal. (kcal) 200