Slow cooker chicken curry

First found here: https://www.newleafwellness.biz/2013/03/11/slow-cooker-chicken-curry-recipe/ Piqued my interest because it’s already safe for all of us (gluten-free, dairy-free, and Feingold stage 2 friendly). I would love the peas to stay, but hubby is morally opposed, so they’ll likely go. Maybe I can sub something else vaguely healthy in. (Diced carrots? Zucchini?)

Slow Cooker Chicken Curry

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1, 6oz can of tomato paste
  • 1, 13.5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 2 large cloves of garlic, minced
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions

My directions are a little different than the link above in order to dirty as few dishes as possible:
-Dump everything but the chicken in the crockpot & stir it well.
-Add the chicken, making sure it gets fully coated/covered by the sauce.
-Cook on low for 7-8 hours, shred chicken, cook another half an hour. (Because no way am I chopping raw chicken into bite size pieces. Raw chicken feels gross.)

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!

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