Tasty Tuesday: Curried Chicken and Vegetable Stew

I tried this recipe last week and it is so yummy, it is a classic chicken stew with a kick!  It is easy to make too since it uses a slow cooker and only has 5-6 ingrediants. 

1 16 oz package of frozen stew vegetables (I use fresh potatoes, onions, and carrots instead)
4 large chicken thighs
1/4 tsp black pepper
1 10.75 oz reduced fat cream of chicken soup
2 tsp of curry powder (you can leave this out, or add more)
1 TB snipped cilantro (optional)

1.  Place vegetable in the slow cooker.  Top them with the chicken and sprinkle with the black pepper.  In a small bowl stir together soup and curry powder.  Pour over the chicken and vegetables.

 2.  Cover and cook on low-heat setting for 6-7 hours or on high-heat for  3-31/2 hours.  Remove and discard chicken bones.  Sprinkle each serving with cilantro if desired.

Per serving: 299 cal
Serves: 4
From: Diabetic Slow Cooker Recipes