Curried Chicken and Vegetable Stew

Curried Chicken and Vegetable Stew

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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


  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • Serving size: ¾ cup vegetable mixture and 1 chicken thigh
  • Per serving: 299 calories; 8 g fat(2 g sat); 2 g fiber; 19 g carbohydrates; 35 g protein; 147 mg cholesterol; 5 g sugars; 486 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 1 starch, 1 vegetable

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