It's been a few days into this Crock Pot Meals for a Month challenge that I started, but I can already tell you that I am loving how easy dinner has been for us. I will pull out whichever meal we want out of the freeze and put it in the fridge the night before we plan on having it. I'll put it into the crock pot around lunch time, and right around five or so hours later dinner is ready. Its been a great time saver. I will admit that Monday night we totally cheated and ordered pizza, but it was one of those days that we were out and about most of the afternoon.
(divide this recipe between two gallon sized freezer bags)
Ingredients
3tbs all-purpose flour
4tbs curry powder
2tsp ground cumin
2lbs chicken
2c sweet potatoes, peeled and chopped (I used 1 large sweet
potato per bag)
2c baby carrots
1 mango, peeled and chopped
1 zucchini, chopped
2 cloves garlic, minced
1c chicken broth
salt and pepper to taste
Optional: raisins,
peanuts, cashews… to use as a garnish
Cook for 4-6 hours on low.
Once the chicken was cooked, I decided to use two forks to shred the
chicken. If you wish to thicken your
curry, you can make a cornstarch slurry from 1tbs cornstarch and 1tbs cold
water. Whish the two together, and then
stir it into the curry 30 minutes prior to serving.
Make sure to taste and season your curry with salt and
pepper prior to serving. I found it to
taste rather bland, but a little bit of salt and pepper greatly improved the
flavoring. I did not add the raisins,
peanuts, or cashews because my kids do not like them. Overall my family really
enjoy this recipe, and I’m glad they do because we have leftover to eat
tonight, and an additional bag in the freezer.
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