Quick Chicken Curry

INGREDIENTS

• 1 16-oz pkg stew veggies
• 4 thighs, bone in, skin removed or 2 breasts
• salt and pepper
• 1 can cream of potato soup
• 2 tsp curry powder

PREPARATION

1. Place frozen stew veggies in crock.
2. Top with chicken.
3. Sprinkle with salt and pepper.
4. In small bowl, mix curry powder and soup.
5. Pour over chicken.
6. Cover, cook on LOW for 6-7 hours.
7. If using thighs, remove bones. Chunk or shred chicken.

( bhg.com )

-- JMag Guthrie - 2014-12-30