I’ve had this recipe pinned for a really long time and finally decided to make it. It’s really quick and easy, and doesn’t cost much at all.
I know this photo is pitiful, but I couldn’t get the lighting right. My son and I were very hungry so I said the heck with it. Trust me, it was so so so much better than the photo makes it look!
In A Hurry Chicken Curry
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
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.
Cover; cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours
Remove chicken from bones and, if desired, break into large pieces.
Sprinkle with cilantro.
Nutrition Facts Per serving:
200 kcal cal., 5 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat)
97 mg chol., 734 mg sodium, 13 g carb., 1 g fiber, 3 g sugar, 24 g pro.
I left out the cilantro, but may use it when I make it the next time since it’s only a tablespoon. Also, I used boneless, skinless thighs instead of bone-in. The recipe says it makes 6 servings, but we must have used bigger bowls because my son ate 2 bowl fulls and I ate one and it was gone. I plan on doubling the recipe next time because we both loved it. If there had been any left, we would have eaten more the next day.
Also, I don’t know which stores are in your area, but I looked at Publix and Wal-Mart for a bag of frozen stew vegetables but neither store sold it. I finally found it at Winn-Dixie.
Weekend Cooking is hosted @ Beth Fish Reads
Pin It and Do It is hosted by Trish @ Love Laughter and Touch of Insanity