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
- Place frozen stew veggies in crock.
- Top with chicken.
- Sprinkle with salt and pepper.
- In small bowl, mix curry powder and soup.
- Pour over chicken.
- Cover, cook on LOW for 6-7 hours.
- If using thighs, remove bones. Chunk or shred chicken.
( bhg.com )
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JMag Guthrie - 2014-12-30
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Topic revision: r1 - 2014-12-30 - JMagGuthrie