Curried Chicken & Veggie Stew [Crock-Pot]

CURRIED CHICKEN and

VEGETABLES STEW

1 (16 oz) package of frozen stew vegetables [I just used about 6 carrots, 1/2 onion and a few potatoes]
4 large chicken thighs, skinned [I also used boneless]
1/4 tsp black pepper
1 (10.5 oz) cream of chicken soup
2 tsp curry powder
1 Tblsp cilantro

• Place [frozen] stew vegetables in a 3-1/2 or 4-qt slow cooker. Top with chicken. Sprinkle with pepper. 
• In a small bowl, stir together soup and curry powder. Pour soup mixture over all in cooker.
• Cover and cook on low-heat for 6 to 7 hours or on high-heat for 3 to 3-1/2 hours. 
• Remove and discard the chicken bones and, if desired, break meat into large pieces. 
• Sprinkle each serving with cilantro.

recipe from Better Homes and Gardens "Diabetic Slow Cooker" Fall/Winter 2012 edition

Broccoli Cheddar Soup (crock-pot)

BROCCOLI CHEDDAR SOUP

1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 
2 tablespoons margarine 
1 (10 ounce) can cream of chicken soup 
1 1/2 cups milk 
1 lb Velveeta cheese, cubed [half of the big box they usually come in]
1 (10 ounce) package frozen chopped broccoli

• Saute onion and green pepper in onion.
• Add all ingredients in crock-pot.
• Cook on low for 3 to 4 hours.
• Stir well and serve with crackers

recipe from Food.com

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