Crock Pot Coconut Thai Chicken A Make Ahead Freezer Meal Recipes

COCONUT CURRY CHICKEN (SLOW COOKER)

Coconut Curry Chicken (Slow Cooker) image

Prep your lunch or dinner for an entire week with our amazing crockpot curry chicken! This slow cooker coconut curry chicken is made with chicken breast, full-fat coconut milk, green curry paste, and a squeeze of lime.

Provided by Lee Funke

Categories Chicken

Time 6h25m

Yield 4

Number Of Ingredients 15

Ingredients

1.5 lbs. boneless, skinless chicken breast
1 tablespoon minced garlic
1 15-oz. can full-fat coconut milk
3 tablespoons green curry paste
1/2 teaspoon garlic powder
1/8 teaspoon salt (or more, to taste)
1/2 teaspoon chili powder
2 tablespoons fresh Thai basil or cilantro
2 tablespoons fresh lime juice, or more to taste
1 large green pepper, sliced
1 large red pepper, sliced
1/2 medium red onion, sliced
1 tablespoon coconut oil
1/8 teaspoon salt
1/8 teaspoon ground pepper

Steps:

Place the minced garlic, coconut milk, curry paste, garlic powder, salt, and chili powder into the slow cooker and whisk everything together until combined.
Submerge the chicken breast in the sauce, making sure that both sides get coated.
Cover the slow cooker and cook on low for 6-8 hours (recommended)
high for 2-4 hours
When there are about 20 minutes left of cook time for the chicken, prepare the peppers and onions.
Heat coconut oil in a large skillet over medium/high heat.
Then, add the sliced veggies and sauté for about 5 minutes, just enough to flash fry them so they aren't soggy. Season with salt and pepper. Remove from heat.
Once the chicken has cooked all the way through and has an internal temperature of 165ºF, remove and shred chicken with 2 forks.
Place the shredded chicken back into slow cooker with the sauce and mix. Add the cooked peppers and onions and fresh lime juice to the slow cooker and toss everything together.
Serve with Thai basil or cilantro with your favorite grain.

Nutrition Facts : ServingSize 1/4, Calories 455 calories, Sugar 4, Fat 26, Carbohydrate 8, Fiber 2, Protein 43

COCONUT CHICKEN CURRY (MAKE-AHEAD FREEZER MEAL)

Coconut Chicken Curry (Make-Ahead Freezer Meal) image

Gourmet from your freezer! Sweet, creamy, spicy, and meaty-this make-ahead chicken curry meal is full of delicious flavor and great when you're craving something like takeout but want to make it at home. Top with fresh green onions and cilantro to brighten up the dish.

Provided by Allrecipes

Categories Chicken Curry

Time P1DT4h15m

Yield 4

Number Of Ingredients 14

Ingredients

1 ½ pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 (16 ounce) can chickpeas, drained and rinsed
1 large sweet potato, cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1/2-inch pieces
1 (15 ounce) can unsweetened coconut milk
3 tablespoons creamy peanut butter
3 tablespoons lime juice
2 tablespoons brown sugar
1 ½ tablespoons red curry paste
½ teaspoon garlic powder
½ teaspoon ground ginger
1 ¼ teaspoons kosher salt
2 cups hot cooked rice

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.

Nutrition Facts : Calories 854.7 calories, Carbohydrate 88.4 g, Cholesterol 98.8 mg, Fat 32.6 g, Fiber 11.6 g, Protein 54.7 g, SaturatedFat 22.2 g, Sodium 1295.3 mg