How to Make Curried Chicken and Vegetable Stew

Ingredients

• 16 oz package frozen stew vegetables
• 4 large chicken thighs (1-½ to 1-¾ lb. total), skinned
• ¼ tsp black pepper
• 10.75 oz can reduced-fat and reduced-sodium condensed cream of chicken soup
• 2 tsp curry powder
• 1 Tbsp snipped fresh cilantro

1. Place frozen stew vegetables in a 3-½- or 4-quart 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.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-½ hours. Remove and discard the chicken bones and, if desired, break meat into large pieces. Sprinkle each serving with cilantro.