Chicken Curry Stew is a delicious slow cooker recipe. NOTE: You will need either a (3-1/2 or 4 quart size) slow cooker for this recipe. It takes only (10) minutes to prepare and then toss everything in the slow cooker. Cooking Time: 3 to 3-1/2 hours on HIGH or 6-7 hours on LOW. Ingredients Include: Chicken thighs, frozen stew vegetables, cream of chicken soup and spices. This is also a healthy, low calories, low fat, low sodium, low carbohydrates, low sugars, diabetic-friendly and Weight Watchers (7 SmartPoints), (7 PointsPlus) recipe. Makes: (4) servings. Chicken Curry Stew will be loved by all of your family, friends and guests.
Equipment Needed: 3-1/2 or 4 quart slow cooker.
Prep Time: 10 Minutes.
Cooking Time: 3-7 Hours.
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
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.
Yield: 4 Servings.
Serving Size: 1/4 of recipe.
Weight Watchers (7 SmartPoints), (7 PointsPlus)
Carb Choices: 1
1 Starch + 1 Vegetables + 4 Meat(L)
Calories: 299, Total Fat: 8g, Saturated Fat: 2g, Cholesterol: 147mg, Sodium: 486mg, Carbohydrates: 19g, Sugars: 5g, Fiber: 2g, Protein: 35g
Original recipe and image from: Merdith Corporation. http://www.diabeticlivingonline.com/recipe/curried-chicken-and-vegetable-stew
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