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LC Crockpot Chicken Curry by


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


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 setting 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.

Servings: 6

Serving Size: 1

Nutrition Information (per serving):
Calories 200
Fat 5 g
Saturated Fat 2 g
Cholesterol 97 mg
Sodium 734 mg
Carbohydrates 13
Fiber 1 g
Sugars 3 g
Protein 24 g

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