In-a-Hurry Chicken Curry
16 ounce package frozen stew vegetables
large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
Salt and ground black pepper
10 3/4 ounce can condensed cream of potato soup
teaspoons curry powder
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 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.
Nutrition Facts(In-a-Hurry Chicken Curry)
- Per serving:
- 200 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 2 g monounsatured fat),
- 97 mg chol.,
- 734 mg sodium,
- 13 g carb.,
- 1 g fiber,
- 3 g sugar,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet