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Slow Cooker Coconut Chicken Curry - Dump and Go Dinner

<p>In this recipe, chicken takes on the flavor of the rich, but not-too-spicy curry sauce that it simmers in throughout the day.</p>
4 Servings Recipe By

Ingredients

  • 2 individual halve Onion
  • 2 teaspoons mince Garlic, Cloves
  • 3 cups chunk Bell Pepper, Green
  • 1 1/2 teaspoons Salt
  • 1 tablespoon Garam Masala
  • 1 tablespoon Curry Powder
  • 2 tablespoons Almond Butter
  • 10 fluid ounces Coconut Milk, Canned
  • 8 ounces Tomato Paste
  • 3 3/4 cups dice Chicken, Boneless Breasts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 471 Calories
  • 25g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 124mg Cholesterol
  • 828mg Sodium
  • 21g Total Carb
  • 6g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 45g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Blend all ingredients except chicken in a food processor.
  2. Pour sauce into slow cooker and add chicken.
  3. Cook on low for 4-5 hours.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Blend all ingredients except chicken in a food processor.
  2. Divide chicken among indicated number of freezer bags.
  3. Pour sauce over chicken. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low 4-5 hours.

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