Curried Chicken and Vegetable Stew
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
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.