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Place frozen stew vegetables in a 3 1/2- or 4-quart slow cooker. Top with chicken; sprinkle with salt and pepper. In a small bowl, stir together soup and curry powder. Pour over mixture in cooker.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Remove chicken from bones and, if desired, break into large pieces. Sprinkle each serving with cilantro.