Easy Slowcooker Chicken Curry

lbs boneless, skinless chicken thighs, trimmed

medium onions, halved and thinly sliced

ground ginger

Madras curry powder (or your favorite)

ground coriander

cumin

ts sea salt

garlic minced

frozen green peas

shredded carrots

lite coconut milk

jasmine rice

In a large slow cooker, toss in chicken, onion, ginger, curry powder, coriander, cumin, salt, and garlic.

Set the crockpot on high and cook for 3-4 hours or until chicken is soft and can be shredded easily.

When the chicken is finished, add in coconut milk, carrots and peas and cook for 20 more minutes.

In your rice cooker add 1 1/4 cups rice and 2 1/2 cups water and cook. If you don't have a rice cooker, cook according to rice directions.

Remove the chicken and shred with two forks and add back into the crockpot.

Remove about 1.5 cups of juice from the crockpot and set aside.

Add rice to the crockpot and combine. Turn off slow cooker and let cool. Package into 12 Mealpods. Store the extra sauce in the fridge for the week to add to your Mealpod if you like or you can toss it.