- 1 pound cubed skinless, boneless chicken breast meat
- 2 large potatoes, cubed
- 1 (10.5 ounce) can condensed chicken broth
- 2 1/2 cups water
- 2 tablespoons curry powder
- 1/2 (10 ounce) package frozen mixed stir-fry vegetables
- 1 tablespoon cornstarch
- Combine chicken, potatoes, broth, water and curry powder in slow cooker.
- Cook on Low setting for 8 hours (or on High setting for 4 hours).
- During last hour of cooking (last 1/2 hour if cooking on High), add vegetables. Immediately after stirring in vegetables, dissolve cornstarch into some of the cooking broth and stir in. Cover and continue cooking to completion.
04/08/2018
recipepes.com
Slow Cooker Chicken Curry, recipe
PT15M
PT1H
5
455 calories
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