Chicken Curry - Make-Ahead Crockpot Meal

Name: Chicken Curry - Make-Ahead Crockpot Meal Recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6
Ingredients: 3 tablespoons all-purpose flour; 4 tablespoons curry powder; 2 teaspoons ground cumin; 1.5-2 pounds chicken thighs or breasts cut into 1 inch pieces; 2 cups chopped peeled sweet potatoes; 2 cups baby carrots; 2 cup coarsely chopped mango or 2 cans of chopped mango; 1 cup chopped onion; 1 zucchini chopped about one cup; 2 cloves garlic minced; 2 cups chicken stock 1 cup per bag; .5 cup raisins (for garnish); .5 cup peanuts or cashews (for garnish)

Minutes to Prepare: 15
Minutes to Cook: 240

Number of Servings: 6

Ingredients

3 tablespoons all-purpose flour4 tablespoons curry powder2 teaspoons ground cumin1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces2 cups chopped peeled sweet potatoes2 cups baby carrots2 cup coarsely chopped mango or 2 cans of chopped mango1 cup chopped onion1 zucchini chopped, about one cup2 cloves garlic, minced2 cups chicken stock, 1 cup per bag.5 cup raisins (for garnish).5 cup peanuts or cashews (for garnish)

Directions

Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freeze. To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours. If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with. Every slow cooker is different, so just watch yours the first time you make it.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JETATMAN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 303.2
Total Fat: 5.5 g
Cholesterol: 94.2 mg
Sodium: 305.2 mg
Total Carbs: 38.7 g
Dietary Fiber: 7.2 g
Protein: 26.1 g

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