This Curried Chicken and Vegetable Stew is extremely easy to prepare since a slow cooker will do all of the work for you! Perfect for a cold day, this stew is one you'll want to make again and again.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place frozen stew vegetables in a 3 1/2- or 4-quart slow cooker (see Tip). Top with chicken. Sprinkle with pepper. In a small bowl stir together soup and curry powder. Pour soup mixture over all in cooker.

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  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove and discard the chicken bones and, if desired, break meat into large pieces. Sprinkle each serving with cilantro.

Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

299 calories; protein 35g 70% DV; carbohydrates 19g 6% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars 5g; fat 8g 12% DV; saturated fat 2g 10% DV; cholesterol 147mg 49% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 486mg 19% DV.