This is one of my favorite slow cooker freezer meals. It’s super healthy AND super yummy. You might remember my rave review of Trader Joe’s Thai Red Curry Sauce back on my 20 Best Things at Trader Joe’s post. That super-tasty sauce is the starring ingredient in this delicious meal.
This isn’t a very spicy dish—my kids, age 2 and 5, eat it happily. But even so, the curry gives it a distinctive taste that makes this a nice change of pace from other chicken freezer meals, which can sometimes get bland and ho-hum. Note as well that I’ve simply used some of my favorite veggies but that there are many other combinations you could try and love.
4 lbs chicken breast
2 jars Trader Joe’s Thai Red Curry Sauce (or other curry sauce of your choice)
2–3 large russet potatoes
4 cups baby carrots
1 container frozen green peas
2 cans light coconut milk
*If you’re going purely for taste, full-fat coconut milk or cream is delicious, but the light also tastes great and slashes the calories and fat by a substantial amount. Also, if you want a spicier curry, go ahead and use just one can of coconut milk with the full two jars of curry sauce.
- First, prep your veggies. Rinse, peel, and chop the potatoes into chunks. Chop the baby carrots into little circles.
2. Dump the chicken breasts, chopped potatoes, chopped carrots, and frozen peas into your crockpot. (NOTE: this will be a very tight fit, but it does all fit in my standard-size slow cooker. Once everything cooks down a little there will be plenty of room, but at first you may have to really jam everything in.) Pour both bottles of curry sauce over it all and cook on low for 6–8 hours, or until veggies are soft and chicken shreds easily.
3. Once cooked to desired tenderness, dump the entire crockpot into a very large bowl. Shred the chicken (you’ll know you’ve cooked it long enough if this is easily done with a fork). Add the two cans of coconut milk and mix well.
4. At this point, you can either serve it over hot rice OR let it cool and bag it up for the freezer. This recipe yields 12 generous adult servings (or 24 kid servings, based on how my 2-year-old and 5-year-old eat). You could bag this up individually or divvy it into 3 or 4 or 6 larger bags (depending on how many people you need to feed each night).
On the Side
I always serve this over steamed jasmine rice. You could opt for a more nutrient-dense grain like quinoa, but this is one of the few dishes where I think white rice is far-and-away the yummiest option. Since the overall calories for this dish are pretty low (see nutrition data below) you can serve up a pretty hefty scoop of rice with this curry and still clock in at 500–600 calories a plate, which is what I shoot for at dinnertime.
This data comes from divvying up this big batch into 12 individual servings (or for my family, 4 big bags. I then serve up about 1/3 a bag apiece for my husband and I and split the remaining 1/3 between my 5-year-old and 2-year-old). This is just the info for the curry, though. Don’t forget to add in the numbers for any rice, quinoa, or other grains or sides you serve this over if you’re counting calories or macros.
Calories: 342 | Fat: 12g | Carbs: 25g | Protein: 38g
Ta-da! That’s it. This tasty, high-protein slow cooker freezer meal is a keeper. Let me know in the comments if you tried it and liked it!