My work schedule this year has changed quite a bit requiring a minimum of 45 hours in the building (and I am having a lot of trouble keeping that down to 50), and a start time that has me getting up before 5 am. And then, there is the work I have to bring home… So, this has resulted in me eating a lot of convenience food. I mean I might make something for the blog or cook all weekend for the blog, but week night dinners were becoming, well, not real food. So, I went in search of a solution and have found quite a few websites with freezable meals that have been very helpful. Freezable meals that can be cooked in a slow cooker or crock pot have been even more helpful. My husband does not have nearly as early a schedule as I do, so if I put together slow cooker meals and put them in the freezer, he can then take them out put them in the slow cooker, and they are ready when I get home. And, the best part is that they are real food. The goal is fewer chemicals. I have absolutely no scientific evidence of this and don’t even know if there is any out there, but I weigh less when I eat real food. I have done the calorie counts on what I was eating and what I am eating now. On paper they are very similar, some days I am even eating a good bit more, but in the two weeks since we have started this, I have lost over 3 pounds with no other changes. Could be just a coincidence, but it is working for me right now, and that makes me happy.
I found the original version of this Curry Chicken at Mama and Baby Love, but of course, I have to change everything, so you are going to get my version. Next time, I think I will change it even more. I don’t really like the baby carrots in it. I have made several of these meals, and the baby carrots just are not good to me after they have been frozen, so next time I am going to cut up my own carrots. And, yes I have read about the possible evils of baby carrots. I might change up the other vegetables too next time, and will update this to include those changes if I do. Don’t get me wrong, they were good, just not what I am used to with Curry Chicken.
Freezable Slow Cooker Curry Chicken
yield: 4 servings
3 Tbsp. all-purpose flour
1/4 cup curry powder
1 1/2 to 2 pounds (about 4) boneless, skinless chicken breasts
2 cups sweet potatoes, peeled and cut into bite sized pieces
2 cups carrots, peeled and cut into bite sized pieces
1 small onion, chopped
1 medium zucchini, sliced
2 clove garlic, minced
cooked rice for serving
optional for serving (raisins, peanuts, shredded coconut, chutney)
Divide ingredients (except those for serving) into two gallon zip lock bags. Shake up and label with cooking directions and freeze. I froze mine laying flat.
To cook, let thaw for about a half an hour so that you can get it into the crock pot. Dump it both bags into the pot and cook on low for 6 to 8 hours.
To serve, cook rice. While rice is cooking, remove chicken and chop. Return the chicken to the pot and cook until everything is hot again. Serve over rice and garnish with peanuts, raisins, chutney, and coconut if desired.
Source: Adapted from Mama and Baby Love.
This post was shared on Foodie Friends Friday.