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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 chicken and vegetables in slow 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 break meat into large pieces. Return chicken to slow cooker; stir gently to combine. Ladle into bowls; sprinkle with cilantro.