Nutrition per serving may change if servings are adjusted.
1 (16 ounce) package frozen stew vegetables
4 large chicken thighs (1½ to 1¾ pounds total), skinned
¼ teaspoon black pepper
1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of chicken soup
2 teaspoons curry powder
1 tablespoon snipped fresh cilantro
Place frozen stew vegetables in a 3½- 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.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3- ½ hours. Remove and discard the chicken bones and, if desired, break meat into large pieces. Sprinkle each serving with cilantro.
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.