Curried Chicken and Vegetable Stew

Curried Chicken and Vegetable Stew

Curried Chicken and Vegetable Stew

Ingredients

1 16 - ounce package frozen stew vegetables

4 large chicken thighs (1-1/2 to 1-3/4 pounds total), skinned

1/4 teaspoon black pepper

1 10 3/4 - ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

2 teaspoons curry powder

1 tablespoon snipped fresh cilantro

Directions

Place frozen stew vegetables in a 3-1/2- or 4-quart slow cooker. Top with chicken. Sprinkle with pepper. In a small bowl stir together soup and curry powder. Pour soup mixture over all in cooker.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Remove and discard the chicken bones and, if desired, break meat into large pieces. Sprinkle each serving with cilantro.

http://www.diabeticlivingonline.com/curried-chicken-and-vegetable-stew

https://freerecipenetwork.com/curried-chicken-and-vegetable-stew/

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.