Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 cups carrots, sliced into rounds
  • 2 cups cauliflower florets, bite-sized
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (13.5 oz) light coconut milk
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp coconut oil
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lime juice
  • Fresh cilantro for garnish

Instructions:

  1. Add diced onion, minced garlic, and grated ginger to a gallon-sized heavy-duty freezer bag.
  2. Place the cubed chicken thighs on top of the aromatics in the bag.
  3. Layer in the sliced carrots and cauliflower florets.
  4. In a small bowl, whisk together the light coconut milk, tomato paste, garam masala, turmeric, cumin, salt, and pepper; pour the mixture into the freezer bag.
  5. Squeeze out excess air, seal tightly, and lay flat in the freezer to freeze.
  6. To cook, thaw the bag and transfer contents to a slow cooker.
  7. Add coconut oil and cook on Low for 6 hours or High for 3 hours.
  8. Stir in fresh baby spinach and lime juice just before serving; garnish with fresh cilantro.