Easy Curried Chicken and Vegetable Stew

December 22, 2012 at 11:24 AM | Posted in chicken, vegetables | Leave a comment
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Easy Curried Chicken and Vegetable Stew

1 16 ounce package Frozen Stew Vegetables
4 large Skinless Chicken Thighs or Skinless Chicken Breasts (1-1/2 to 1-3/4 pounds total)
1/4 teaspoon Black Pepper
1/4 teaspoon Sea Salt
1 10 3/4 ounce can Reduced-Fat and Reduced-Sodium Condensed Cream of Chicken Soup
2 teaspoons Curry Powder
1 tablespoon snipped fresh Cilantro
1 tablespoon snipped fresh Basil

1. Place frozen stew vegetables in a 3-1/2- or 4-quart slow cooker. Top with chicken. Sprinkle with pepper and sea salt. In a small bowl stir together soup and curry powder. Pour soup mixture over all in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting 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 and basil.

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