Tuesday, December 18, 2012

Curried Chicken & Veggie Stew [Crock-Pot]


1 (16 oz) package of frozen stew vegetables [I just used about 6 carrots, 1/2 onion and a few potatoes]
4 large chicken thighs, skinned [I also used boneless]
1/4 tsp black pepper
1 (10.5 oz) cream of chicken soup
2 tsp curry powder
1 Tblsp cilantro

  • Place [frozen] stew vegetables in a 3-1/2 or 4-qt slow cooker. Top with chicken. Sprinkle with pepper. 
  • In a small bowl, stir together soup and curry powder. Pour soup mixture over all in cooker.
  • Cover and cook on low-heat for 6 to 7 hours or on high-heat for 3 to 3-1/2 hours. 
  • Remove and discard the chicken bones and, if desired, break meat into large pieces. 
  • Sprinkle each serving with cilantro.
recipe from Better Homes and Gardens "Diabetic Slow Cooker" Fall/Winter 2012 edition

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