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Chicken Curry

Chicken Curry

Chicken Curry

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


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.

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

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