Curried Chicken and Vegetable Stew

Frozen stew vegetables eliminate peeling and cutting, keeping prep time a quick 15 minutes.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 6 hrs 30 mins to 7 hrs (low)

Curried Chicken and Vegetable Stew

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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.
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Nutrition Facts (Curried Chicken and Vegetable Stew)

  • Per serving:
  • 200 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 97 mg chol. ,
  • 734 mg sodium ,
  • 13 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 24 g pro.
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