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In-a-Hurry Chicken Curry
Ingredients
- 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
Directions
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.
Nutrition Facts
(In-a-Hurry Chicken Curry)
- Servings Per Recipe 6,
- cal. (kcal) 200,
- Fat, total (g) 5,
- chol. (mg) 97,
- sat. fat (g) 2,
- carb. (g) 13,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 3,
- pro. (g) 24,
- vit. A (IU) 1944,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 734,
- Potassium (mg) 332,
- calcium (mg) 20,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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