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In-a-Hurry Chicken Curry

Makes: 6 servings
Prep 15 mins Cook 6 hrs to 7 hrs  (low) or 3 to 3 1/2 hours (high)
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)
  • 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 (g) 16,
  • Cobalamin (Vit. B12) (g) 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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