Crockpot Chicken Curry


3 tablespoons all-purpose flour

4 tablespoons curry powder

2 teaspoons ground cumin

1 teaspoon cinnamon

1/2 teaspoon ginger

1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces

2 cups chopped peeled sweet potatoes

2 cups baby carrots

2 cup coarsely chopped mango

1 cup chopped onion

1 zucchini chopped

2 cloves garlic, minced

2 chicken bouillon, one per bag

1/2 cup peanuts or cashews (for garnish)


1. Dump everything into two, one gallon freezer bags, shake, seal, label and put in the freezer.

2. To cook, set on the counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.

3. Serve over Jasmine rice.

Adapted from: