Crockpot Chicken Curry

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Crockpot Chicken Curry

  • Total time: 9 Hours
  • Servings: 6-8 Servings

Ingredients

  • 2 lbs Boneless, Skinless Chicken Breasts, cut into bite-size pieces
  • 1 Can (6 oz) Tomato Paste
  • 1 Can (13.5 oz) Unsweetened Coconut Milk
  • 1 Small Onion, chopped (about 1 Cup)
  • 2 Cups Frozen Peas
  • 1 Can (14.5 oz) Tomato Sauce
  • 2 Large Cloves Garlic, minced
  • 3 Tbsp Honey
  • 2 Tbsp Curry Powder
  • 1 tsp Salt
  • 1 tsp Crushed Red Pepper

Directions

  • 1)

    Add all ingredients to 1 gallon freezer bag, remove air, seal, and freeze for up to 3 months.

  • 2)

    To cook, thaw overnight in refrigerator or run under warm water for a few minutes.

  • 3)

    Add contents of freezer bag to crockpot and cook on low for 6 to 8 hours.

  • 4)

    Serve over rice.

Notes

Source: https://thefamilyfreezer.com/2016/01/06/17-chicken-crockpot-freezer-meals/