I'm building stock of prep-ahead freezer to crock pot meals that I can prep on shopping day and then reap the rewards of my uber-organization on crazy sports days. Here's ONE of the many that I've given a whirl. As with ALL chicken recipes, it wasn't an all around hit with my family, but it's damn near impossible to please every mouth and tummy at the table.
Source: modified from this Chicken Curry recipe at Martha Stewart and further lifted and modified from Kojo Designs
Prep day -- Put this stuff in the bag: The original recipe calls for 3 pounds boneless, skinless chicken thighs . . . that would feed my family of six for two weeks. We are into small portions and a large side salad, so I use TWO trimmed chicken breast sections. It also calls for 2 lbs. of chopped butternut squash (I use a cup) , 2 medium onions (I used 1/2 a red onion), chopped, 8 minced garlic cloves (which I omit altogether since garlic comes back to visit me at 2 am), 1 oz fresh ginger, 2 tablespoons of curry powder, 1 tsp ground coriander, 1 t ground cumin, a good pinch of coarse salt.
On cooking day: Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas (I used California blend instead of just peas since my kids all like broccoli).
Serve . . . Garnish with chopped cashews (I didn't) and cilantro (except if you’re us and you hate cilantro- then just garnish with cashews).