Mango Chicken Curry – F
Rice and egg rolls
  • Clean Eating, Freezer Crockpot
  • freezable, skinny, slow cooker
Mango Chicken Curry – F
Rice and egg rolls
  • Clean Eating, Freezer Crockpot
  • freezable, skinny, slow cooker
Servings:

Ingredients

Prep
  • 4 boneless chicken breasts or thighs
  • 16 oz frozen green beans
  • 1 C frozen mango chopped
  • 1 C coconut milk canned
  • 2 T coconut oil or olive oil
  • 1 C frozen chopped bell pepper
  • 1 1/2 T curry powder
On Cooking Day
  • 1 1/2 C chicken broth
  • 2 bag frozen brown rice steamers
  • 6 egg rolls

Instructions

To Assemble
  1. Chop chicken into 2 inch pieces and add to large zipper bag with remaining ingredients.
To Cook
  1. Slow Cook: Pour contents of bag along with broth into slow cooker. Cook on low 3-4 hours.
  2. Instant Pot: Pour contents of bag along with broth into IP. Cook for 8 – 10 minutes.
  3. Cook rice and egg rolls according to package directions.

Ingredients

Prep
  • 4 boneless chicken breasts or thighs
  • 16 oz frozen green beans
  • 1 C frozen mango chopped
  • 1 C coconut milk canned
  • 2 T coconut oil or olive oil
  • 1 C frozen chopped bell pepper
  • 1 1/2 T curry powder
On Cooking Day
  • 1 1/2 C chicken broth
  • 2 bag frozen brown rice steamers
  • 6 egg rolls

Instructions

To Assemble
  1. Chop chicken into 2 inch pieces and add to large zipper bag with remaining ingredients.
To Cook
  1. Slow Cook: Pour contents of bag along with broth into slow cooker. Cook on low 3-4 hours.
  2. Instant Pot: Pour contents of bag along with broth into IP. Cook for 8 – 10 minutes.
  3. Cook rice and egg rolls according to package directions.
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