Only a few ingredients and super short prep time means you could easily put this in the crockpot in the morning and it will be ready come dinner time.
Serve over rice with a side of steamed vegetables for a complete meal.
You can also make this into a hearty and tasty soup by adding a serving of this chicken to a serving of cooked rice and some frozen vegetables along with 1 cup of water. Viola, soup!
One quick tip for those of you wanting to shred body fat: Eat more soup! The volume goes a long way to keep hunger at bay. Â
Serves 6
Per serving
235 calories
24.7g protein
6g carbohydrate
11.5g fat
INGREDIENTS YOU’LL NEED
- 672g frozen boneless skinless chicken breast (about 3 large breasts)
- 406ml coconut milk (1 can)
- 200g sliced onion
- 2 tbsp curry powder
- 1 1/2 tsp garlic powder
- 2 tsp ground pink Himalayan salt
DIRECTIONS
Add all of the ingredients to a crockpot and cook on high for about 4-5 hours or until the chicken is cooked through and can be easily shredded with 2 forks.
Using 2 forks shred the chicken and stir so the chicken can absorb all the tasty coconut curry juices it cooked in. Allow to cool a bit before storing. Keeps for 4-5 days in the refrigerator for fast lunches or dinners all week long. Or freeze portion for future meals.
Need some more fun and delicious recipes to help you reach your goals? My e- cookbooks are available! Click below for details. 
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This Coconut Curry Crockpot Chicken bulk meal prep recipe is in Volume 1 as well as many more yummy and versatile quick prep, bulk prep, and sweets and snacks prep recipes.
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