Family Life, Recipes

Dust Off Your Crockpot! Recipe Inside

Getting back into a good family routine after the Christmas holidays can be a challenge for everyone. One of the biggest hurtles for me as a working mom with three hungry teenagers is planning family dinners that will be ready on a school night schedule and not completely blow any New Year’s health goals I’ve made. That’s why my crockpot is my best friend when it comes to getting back into the swing of weekday dinners.

Did you know? 

Lots of your go-to recipes can be adjusted to work as crockpot meals. Beyond your classic roasts and soups, you can use your crockpot to make baked potatoes, casseroles, even cakes! Basically, unless it’s a salad, your crockpot can handle it. The best part about having a good set of crockpot recipes is that dinner is ready whenever you are — even if you have a meeting run long or a last minute project to do with your kiddos, dinner is taken care of!

One of my favorite dishes for the crockpot is this Coconut Curry! Pretty much all Asian and Indian dishes can be successful in the crockpot, since the slow cooking technique lets the flavors really absorb. The best part about this recipe is that you can change it up to suit any dietary restrictions– this recipe is a vegan recipe (unless you choose to add chicken, which I do!) and is Paleo/Whole 30 compatible (unless you serve over rice, which is yummy!). It’s also a meal that, once cooked in your crockpot, is great for leftovers the next day!


Coconut Curry with Chicken (Serves 6 adults)

3 chicken breasts, cut into bite size pieces

2 cans of coconut milk

4 Tbsp. of red curry paste

3 Tbsp. fish sauce

3 Tbsp. sesame oil

1 Tbsp. Basil

1 medium onion, cut into thin slices

2 zucchini, cut into thin sticks

1 bag of carrot sticks

1 red bell pepper, cut into thin sticks

3 diced celery ribs

Cashews, chop for garnish

Rice, for serving


  1. After you chop all of your chicken and vegetables, add the curry paste, sesame oil, fish oil, and basil to the coconut milk. Add chicken to the crockpot, then veggies, then cover with sauce.
  2. Cook 6 hours on low. Serve over rice or with naan.


  1. crockpot


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