1 16 ounce package frozen stew vegetables 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 2 teaspoons curry powder 1 tablespoon snipped fresh cilantro

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.