Freezer to Slow Cooker Chicken Curry

Freezer to Slow Cooker Chicken Curry

Yields: 6 servings


  • 2 pounds boneless, skinless chicken breasts cut into bite-size pieces
  • 6 oz can of tomato paste
  • 5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 2 cups chopped cauliflower
  • 5oz can of tomato sauce (about 1 3/4 cup)
  • 2 tsp. minced garlic
  • 3 tablespoons honey
  • 2 Tbsp. lime juice
  • 2 tablespoons curry powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper


  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Add all the ingredients to the freezer bag.
  3. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into crockpot.
  3. Cook on “low” setting for 8 hours.
  4. Top with fresh cilantro and serve with Naan Bread or Rice