Curry Chicken Stew

Name: Curry Chicken Stew
Ingredients: 2 cans (14-1/2 ounces each) chicken broth; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 tub Knorr concentrated chicken stock (4.66 oz.); 4 garlic cloves, minced; 1 tablespoon curry powder; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1/4 teaspoon pepper; 6 boneless skinless chicken breasts (6 ounces each); 1 medium green pepper, cut into thin strips; 1 medium onion, thinly sliced; Hot cooked rice; Chopped fresh cilantro and chutney, optional

13 ingredients

2 steps

Ingredients

2 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 tub Knorr concentrated chicken stock (4.66 oz.)
4 garlic cloves, minced
1 tablespoon curry powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 boneless skinless chicken breasts (6 ounces each)
1 medium green pepper, cut into thin strips
1 medium onion, thinly sliced
Hot cooked rice
Chopped fresh cilantro and chutney, optional

Directions

1

In a large bowl, combine the first 8 ingredients. Place chicken, green pepper and onion in a 5- or 6-qt. slow cooker; pour broth mixture over top. Cook, covered, on low until chicken and vegetables are tender, 4-5 hours.
2

Remove chicken and cool slightly. Cut or shred meat into bite-size pieces and return to slow cooker; heat through. Serve with rice. If desired, top with cilantro and chutney.