I love curry chicken, but I don’t love the coconut milk that’s in most crockpot versions I’ve seen. So, I decided to create my own crockpot version of curry chicken.
1 1/2 lbs. chicken breasts
2 cloves garlic, minced
4 carrots, sliced
1 onion, sliced
1/2 red bell pepper, sliced
1 Tbsp. curry powder
2-3 tsp. salt
1/4 tsp. pepper
2 14.5 oz can chicken broth
3 chopped potatoes (optional, see note below)
For Freezer: Combine ingredients in a gallon-size freezer bag.
To cook: Cook in a crockpot for approximately 6 hours, or until chicken is fully cooked.
I like my curry chicken with potatoes, and I tried putting them in the freezer, but they turned really mushy. So if you want potatoes, I recommend using 3 chopped potatoes, and adding them about 2 hours before your chicken should be done.
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