In a hurry chicken curry

In-a-Hurry Chicken Curry

  • 1 16 ounce packagefrozen stew vegetables
  • 4 large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
  • Salt and ground black pepper
  • 1 10 3/4ounce cancondensed cream of potato soup
  • 2 teaspoons curry powder
  • 1 tablespoon snipped fresh cilantro



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.

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