Try this Crock Pot Chicken Curry recipe, or contribute your own.
Suggest a better descriptionDivide everything into two, one gallon freezer bags, shake it up, seal, label and put in the freeze.
To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.
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Serving Size: 1 Serving (1221g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 512 | ||
Calories from Fat: 13 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 284.6mg | 10 % | |
Potassium 1897.7mg | 50 % | |
Total Carbohydrate 120.9g | 36 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 100.1g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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