In-a-Hurry Chicken Curry

In-a-Hurry Chicken Curry Enlarge Image
65Kviews
52 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
15 mins
Cook:
6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
Rate me!


In-a-Hurry Chicken Curry

Ingredients
1
16 ounce package frozen stew vegetables
4
large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
 
Salt and ground black pepper
1
10 3/4 ounce can condensed 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)
    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
Your Comment:
close
close
close
close
close

Loading... Please wait...