The weekend is finally here once again. With the warm weather, longer days, and plenty of sunshine, the last thing any of us want to be doing is spending our evening in the kitchen when we could be outside playing with our kids. This is why make ahead crock pot meals are perfect for this time of year since you can just pull them out of the freezer and put them in the crockpot. I found this chicken curry recipe that I cannot wait to try this weekend!
Crock Pot Chicken Curry
3 tbsp all-purpose flour
4 tbsp curry powder
2 tsp ground cumin
1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces.
2 C chopped peeled sweet potatoes.
2 C baby carrots.
2 C coarsely chopped mango. Or 2 cans of chopped mango.
1 C chopped onion.
1 zucchini chopped, about one cup.
2 cloves garlic, minced
2 chicken bouillon, one per bag.
1/2 C raisins (for garnish)
1. If making ahead put all ingredients into freezer bag, shake well and store until ready to use.
2. To cook, take out of freezer, and let thaw out on counter for 30 minutes.
3. Pour all contents of bag into crock pot.
4. Cook on high for 4 hours or low for 8 hours.