Running thru life... In a Hurry Chicken Curry

Tuesday before I ran off to have lunch with my mom, I took less than 10 minutes to throw everything in to the Crockpot for "In a Hurry Chicken Curry."

I found the recipe in Better Homes and Gardens and thought I would try it out.

Ingredients

• 1  16 ounce package frozen stew vegetables-  I used Fresh Veggies- Carrots, Potatoes, and Mushrooms
• 4 large chicken thighs, skin removed (1 1/2 to 1 3/4 pounds)
• Salt and ground black pepper
• 1 10 3/4 ounce can condensed cream of potato soup-  I actually found an organize cream of potato that I used.
• 2 teaspoons curry powder
• 1tablespoon snipped fresh cilantro

Directions

1. Place frozen stew vegetables in a 3 1/2- to 4-quart slow cooker. Top with chicken. Sprinkle with salt and pepper. In a small bowl, stir together soup and curry powder. Pour soup mixture over all.

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

It turned out great- so much that my husband said I needed to keep the recipe.  I think next time I would put some raisins in it and also add a little of chicken broth.    I did serve it on a very small amount of rice which I think helped cut the curry a little- I am not a curry person, this was definitely made for my hubby. 

 Picture of the remainder left in the crock pot-  can we say left overs!!!