I’m loving my crockpot as I’m settling into the house where Squish will be born (Squish is the nickname we’ve chosen for our child in utero). Even after three weeks in we are not completely settled, and the crockpot has been a godsend. One pot meals, no fuss, little prep – so handy!
This Curry Chicken is on the list for this week; it will provide an easy and tasty meal this week. Give it a go when you are short on time and don’t want to think about dinner at the end of the day; a little prep in the morning goes a long way!
Crockpot Curry Chicken
o 1.5-2 lbs chicken breasts
o ¾ cup canned coconut milk
o 1 cup chicken broth
o 2 tablespoons tomato paste
o 3 garlic cloves, minced
o 1 tablespoon freshly grated ginger (dried can be used also)
o 4-6 tablespoons curry powder
o 2 bell peppers, chopped into 1 cubes
o 1 yellow onion, thinly sliced
o Salt and pepper, to taste
o Dash of red pepper flakes
Place chicken in the slow cooker. Mix the coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper, red pepper flakes in a bowl and mix well. Add in peppers and onions. Mix all ingredients together to completely cover the chicken in the curry mixture. Cover and cook at low for 6-8 hours.
MAKE AHEAD AND FREEZE:
Mix all ingredients together and divide into 2 gallon freezer bags. To cook, remove from bags and place in slow cooker. Cover and cook on low for 6-8 hours.
Recipe courtesy of my homies at Metabolic Effect!
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