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Slow cooker chicken curry ( freezer)
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| Chicken Curry | |
| 3 tablespoons | all-purpose flour |
| 4 tablespoons | curry powder |
| 2 teaspoons | ground cumin |
| 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. Or 2 cans of chopped mango. |
| 1 cup | chopped onion |
| 1 | zucchini chopped, about one cup. |
| 2 cloves | garlic, minced |
| 2 | chicken bouillon, one per bag. |
| .5 cup | raisins, (for garnish) |
| .5 cup | peanuts or cashews, (for garnish) |
Dump everything into two, one gallon freezer bags, shake it up, seal, label and put in the freeze.
To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.
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