Chicken Curry Stew Recipe


  • 1 (1 lb) bag frozen stew vegetables
  • 4 large, (6 -7 oz each), chicken thighs skinned
  • 1/2 tsp ground black pepper
  • 1 (10-3/4 oz) can low-fat, low-sodium condensed cream of chicken soup
  • 3 tsp curry powder
  • 1 Tbsp snipped fresh cilantro
Chicken Curry Stew Recipe


  1. Place frozen stew vegetables in a 3-1/2 or 4 quart slow cooker. Top with chicken. Sprinkle with the black pepper. In a small bowl stir together soup and curry powder. Pour soup mixture over all in cooker.
  2. Cover and cook on LOW 6 to 7 hours or HIGH for 3 to 3-1/2 hours. Remove and discard the chicken bones and if desired, break meat into large pieces. Divide in equal amounts into 4 soup bowls. Sprinkle each serving with cilantro.

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