Hi. I'm Becky, and I love to eat. 

Eastern Crockpot Chicken & Shrimp Stew

Eastern Crockpot Chicken & Shrimp Stew

Crockpot time! Winter is almost here, and it's getting dark at the horrible hour of 4pm... comfort food is on the menu, cozy and rich flavors that are easy and hearty. This dish is on our meal prep menu this week, packed with veggies, protein and a simple sauce. The dish is completely clean and is beyond mindless to throw together. Prep time was 15 minutes, cook time was 5 hours. While the crockpot was cooking, I had time to get to the gym and sweep the never ending heaps of Fall pine needles covering my walkway. Set the crockpot in the morning and come home to a tasty dinner with zero effort. 

eastern crockpot  chicken and shrimp stew 1.jpg

Eastern Crockpot Chicken & Shrimp Stew

  • 5 chicken breasts
  • 2 small zucchini, cubed
  • 1 white onion, roughly chopped
  • 4 carrots, roughly chopped
  • 1 lb green beans
  • approx 70 cooked frozen shrimp
  • 398 ML can tomato sauce
  • 398 ML can coconut milk
  • 1 tsp curry powder
  • 1/8 tsp chili powder
  • 1 tsbp cardamom pods
  • 2 tsbp garam masala
  • 1 tsp turmeric 
  • 1 tsp salt

Place chicken breasts on the bottom of the crockpot. Roughly chop zucchini, onions, carrots and green beans and place on top. Pour over 1 can of tomato sauce and 1 can of coconut milk. Add in about 70 rinsed pre-cooked shrimp, frozen is fine. Add spices and gently stir. Cover crockpot and cook on high for 5 hours (or 8 hours on low if you're planning to be out of the house), stir once or twice.

Be sure to sift out all of the cardamom pods before serving, these are not pleasant to eat. Serve over rice, or shredded cabbage for a lower carb option!

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