3 tablespoons all-purpose flour
4 tablespoons curry powder
1.5 teaspoons ground cumin
1.5 pounds chicken thighs, cut into 1 inch pieces
2 cups chopped peeled sweet potatoes
2.5 cups baby carrots
2 cup coarsely chopped mango
1 cup chopped onion
1 zucchini chopped
2 cloves garlic, minced
1 chicken bouillon
.5 cup raisins (for garnish)
.5 cup peanuts or cashews (for garnish)
Divide & dump everything (except raisins & nuts) into two gallon freezer bags, shake it up, seal, label and put in the freezer.
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.