Curry Chicken Stew Recipe

Ingredients

2 cans (14-1/2 ounces each) chicken broth1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 tub Knorr concentrated chicken stock (4.66 oz.)4 garlic cloves, minced1 tablespoon curry powder1/4 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon pepper6 boneless skinless chicken breasts (6 ounces each)1 medium green pepper, cut into thin strips1 medium onion, thinly slicedHot cooked riceOptional: Chopped fresh cilantro and chutney

Preparation

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.

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.