I did my last real run this morning. 4 miles…and it went really well!
The leaves have begun to fall, and it was a beautiful morning!
This morning’s weather got me thinking about this weekend’s weather. I have heard everything from perfect fall Chicago weather to 70 degrees with thunderstorms on race day. My plan is to wait until Saturday night and then figure it out from there, but of course I am crossing my fingers for nice, cool weather.
Like this past weekend…which was perfect!
Who knew that crockpot weather and good running weather were one and the same?!
In an attempt to keep things simple this week, I made Monday’s dinner (and today’s lunch) on Sunday in the crockpot.
This curry is a lot of fun because you blend together all of your flavors and seasoning to make a sauce that tops your chicken and carrots. See note below regarding the red pepper options. I chose to keep it sliced, but you could also blend it into the sauce.
Just a warming, I thought this curry was pretty spicy (I used red pepper flakes), so adjust the spiciness to your taste.
The BOY and I both LOVED this dinner and it reheats well. My crockpot has made some really amazing dinners recently, making meals (and life) super simple, which is exactly what I needed this week. I’ve got one last mini run before the big race and the rest of the week will be all about resting, drinking water, and trying not to injure myself!
Slow Cooker Coconut Curry Chicken
2 lbs boneless skinless chicken breasts, cut into cubes
5 large carrots, peeled and diced
1 medium onion, peeled and quartered
2 cloves garlic, peeled
1 large bell pepper, seeded and chopped
1 (5 oz ) can tomato paste
1 (14 oz) can coconut milk
1 tsp salt
1 tbsp curry powder
1 tbsp garam masala
1 tsp crushed red pepper flakes
2 tbsp water
1 1/2 tbsp cornstarch
**NOTE: I didn’t have as much chicken as I thought (not quite 2 lbs), so I added in 1 15oz can of chickpeas, rinsed and drained.
Grease your slow cooker with cooking spray. Place the chicken, carrots, and red pepper on the bottom of slow cooker. Add chickpeas if using.
Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth.
Pour the sauce over the chicken and veggies, mix well, then cover and cook on low for about 6 hours.
An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour.
-The cornstarch will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
-If you want, you can chop the bell pepper into larger pieces and place it with the chicken or you can process it in with the sauce.