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In-A-Hurry Chicken Curry

Ingredients

• 1 16-ounce package frozen stew vegetables
• 4 large skinless chicken thighs (1 1/2 to 1 3/4 pounds)
• Salt
• Ground black pepper
• 1 10.75-ounce can condensed cream of potato soup
• 2 teaspoons curry powder
• 1 tablespoon snipped cilantro

Directions

1. Place frozen stew vegetables in a slow cooker.
2. Top with chicken and sprinkle with salt and pepper.
3. In a bowl stir together soup and curry powder.
4. Pour soup mixture over chicken and vegetables in cooker.
5. Cover and cook on low settting for 6 to 7 hours or on high for 3 to 3 1/2 hours.
6. Remove chicken from bones and break into large pieces.
7. Sprinkle with cilantro.

Attribution