Crock pot Curry is one of my favorite lazy day/Sunday meals. I throw all of the ingredients into the crock pot in the morning, which takes approximately 10 minutes, then when we come home from church in the afternoon, we change into our sweats, tuck into the couch and have a big cozy bowl of curry and brown rice.(This recipe works great for pressure cookers too, you’ll just have to adjust the cook time.)

This is one of those dinners that I found takes to veggies very well. The base ingredients are: an onion, salsa, chicken, and curry powder; but you can get creative with the veggies and spices you add into it. I normally add in carrots, bell pepper, celery (cut into tiny tiny pieces), chick peas, tomatoes, basil and a little bit of cumin. Other good additions might be cauliflower, zuchini, sugarsnap/snow peas, and potatoes. I would avoid using leafy vegetables such as broccoli, asparagus, spinach, and cabbages. The extended exposure to heat in the slow cooker gives them a very unappealing soggy/slimy texture.

Coconut Chicken Curry is another one of my favorite “no cook” freezer meals. I simply cut up all the veggies and dump everything, except for the chicken, into a gallon freezer bag and lay it flat in my freezer. Meal prep is a breeze. I keep the chicken separate because I don’t want to overfill the bag. If you want to reserve some chicken and put it in a bag next to your curry mixture to ensure you have it when it comes time to use the meal, you can, but I don’t normally bother because I ALWAYS have a bag of frozen chicken in my freezer. I buy bags of pre-frozen chicken for freezer meals like this instead of fresh because the pieces of chicken are less likely to stick together and freeze into a giant chicken brick. When it comes time to use the meal, I thaw the bag in cool water until I’m able to break it up into chunks and throw it into a slow cooker on top of the frozen chicken. 6-8 hours later my house smells amazing and I barely even have to work for it.

If you have leftovers, you can freeze those too (just leave the rice out, it’ gets a weird texture after being frozen.) I store left overs in single serving freezer bags and pull them out for lunch or a quick dinner when we have leftover rice from another meal. Just thaw the bag in cool water and reheat on the stove or in the microwave.