2 (10-3/4-oz) Cans Condensed Cream Of Chicken Soup
2 tbsp Cold Water
1 tbsp Curry Powder
1/2 tsp Cracked Black Pepper
8 (4-oz) TURKEY CUTLETS
1/4 c Heavy Cream
1 c Seedless Red Grapes, Cut In Half
As Needed Hot Cooked Rice
2 tbsp Sliced Almonds
Stir soup, water, curry powder and black pepper in a 3-1/2 to 4-quart slow cooker. Stir in turkey and turn to coat thoroughly.
Cover slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours or until turkey is cooked through.
Stir in cream and grapes.
Serve over hot cooked rice. Garnish with sliced almonds.