Crock Pot Coconut Thai Chicken A Make Ahead Freezer Meal Recipes

COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)

Steps:

• Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag.
• Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Pour mixture into the bag. Tightly seal and mix the contents until well combined. Freeze for up to one month.
• The day before cooking, remove bag from the freezer and allow contents to thaw in the refrigerator for 24 hours.
• Empty bag into a slow cooker. Cook on High for 4 hours until chicken is no longer pink in the center and the juices run clear.
• Serve curry over hot rice.

CROCK POT COCONUT THAI CHICKEN A MAKE AHEAD FREEZER MEAL

Steps:

• TO ASSEMBLE:
• add a can of coconut milk to each bag
• divide the next four ingredients evenly among each bag
• seal bag and mush up to mix well
• use scissors to cut the chicken breasts in 3-4 strips and each thigh in half
• divide the cut up chicken between each bag
• press out the air and seal well
• write on the bag what it is and how long to cook
• To Cook: thaw overnight
• place in crock pot cook on high 4-6 hours or low 6-8
• shred when done if desired
• stir in 1 Tablespoon fish sauce before serving
• serve over hot rice

FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN

Steps:

• Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
• Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

SLOW COOKER COCONUT CURRY CHICKEN

Steps:

• Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
• Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.