Curried Chicken and Vegetable Stew

By ryanmmurano

Get the flavor of your favorite takeout curry at home!

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

  1. 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.

  2. 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.

Nutritional Facts

Calories - 299
Carbohydrates - 19g
Saturated Fat - 2g
Protein - 35g
Sodium - 486mg
Dietary Fiber - 2g

side dish slow cooker crockpot vegetables

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