In-a-Hurry Chicken Curry
ingredients
- 116 ounce packagefrozen stew vegetables
- 4large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
- Salt and ground black pepper
- 110 3/4ounce cancondensed cream of potato soup
- 2teaspoons curry powder
- 1tablespoon snipped fresh cilantro
directions
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 settting 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.
Source - Better Homes and Gardens
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