Should Auld Acquaintanse Be Paleo

Happy New Years!!! I hope everyone had an amazing celebration and first day of 2013 🙂

I have had the best past few weeks enjoying time off, holiday fun, family and friends, and LOTS of paleo (and some not) goodies.  Although I think I did a fairly good job of sticking to my paleo guns over the holidays I DEFINITELY partook in a few too many sugary items and adult beverages.  The very best, and most telling part of the last few weeks “off-roading” has been eating completely non-paleo meals that were presented to me and suffering through the after-effects.  Jeeeeeze.  UN PLEASANT.  A couple nights ago I had some very yummy, home-made Seafood and Corn Chowder chock full of corn, dairy, and some gluten.  That was a bad, bad choice in hindsight but I didn’t want to be rude to the host!

What this experience has taught me is A. I definitely have some severe allergies, and B. I need to let people know that they ARE allergies and that I simply cannot eat the food offered if it contains these things.  I also need to make sure I commit and don’t try “a little” because I don’t want people to be upset.  Because you know what is more upsetting?  The next day after eating this food.


On another note, I have SO many treats that I made over the holidays that I want to share with you all but I cannot.  Not yet. You know why?  Because today marks Day 1 of my 2nd Whole30! Hooray!!! This girl needs a detox like whoa.  Are you joining me on this wonderful experience?  Yes, I said wonderful.  If you are interested in giving it a shot (highly; highly recommended) please let me know and I will do everything I can to help you through it!  I am a full supporter and I love helping people make better choices in their lives!


Today I made The Dr. take “before” photos of me and I weighed myself for the last time for the next 45 days.  Yep, 45, I’m extending until Valentine’s Day! How fun, right?  I also bought a TON of food yesterday and today to be fully pre-pared.  I bought so much meat guys, so excited.  To start you off right I created a yummy Chicken Curry that is easy peasy and crock pot style so you have leftovers fa days. I promise Whole30ers and non-Whole30ers will just love it 🙂  Click here for the recipe!

Adding the veggies

Adding the veggies

Before cooking

Before cooking

After 4 hours on high

After 4 hours on high

I made some resolutions, but I will wait to share those tomorrow with my first post and ALL the pictures of the yummy food I had today!  I plan on sharing pics of all my meals for the entirety of my Whole45!  I can tell you are excited about that.

Goodnight! – The Freckled Foodie


Crock Pot Chicken Curry

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8-10
  • Difficulty: easy
  • Recipe type: Entree, crock pot


  • 1.5 13.5oz cans coconut milk (canned, full fat)
  • 2 4oz jars curry paste (green is hottest, red and yellow are more mild)
  • 1 tbsp tomato paste
  • 1 tsp ground ginger (could also use fresh, grated)
  • 1 tsp cayenne (omit if you don’t like spicy)
  • 1 large onion, chopped
  • 1 lb bag frozen bell peppers
  • 1 lb bag frozen veggie (I used green beans, could be anything really)
  • 3.5-4lbs chicken breasts or thighs (trim fat)
  • 1/2-1 cup broth (more if you want a thinner curry)
  • salt and pepper to taste


  1. Mix ingredients through cayenne in the bottom of your 6 quart crock pot
  2. Add vegetables and mix with the curry sauce.  Salt and pepper to taste
  3. Place chicken breasts or thighs over the veggies and pour broth over the top
  4. Mix everything and ensure chicken is covered in curry sauce
  5. Turn on crock pot and walk away!  Easy peasy
  6. Cook for ~4 hrs on high, ~8hrs on low

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Comments: 46

  1. Danielle January 2, 2013 at 3:34 pm Reply

    Where can I find your recipe for this delicious looking feast?

    • Danielle January 2, 2013 at 3:35 pm Reply

      Nevermind….I found it 🙂

  2. Jennifer March 13, 2013 at 10:20 am Reply

    This looks delicious! When you say 2 jars of curry paste, how big are the jars, ounces wise? I’d hate to throw out a whole pot of this deliciousness because I over-curried 🙂 Thanks!

    • thefreckledfoodie March 13, 2013 at 10:24 am Reply


      The jars I used are 4oz each, Thai Kitchen brand. Hope it turns out great!


  3. Beth April 1, 2013 at 6:55 pm Reply

    How long in the crock?

  4. Cathy May 1, 2014 at 12:06 am Reply

    Hi there, just wondering what do you eat the curry with? Or do you eat it in a bowl like a soup (since you are not having it with rice or noodles). thx 🙂

    • thefreckledfoodie May 1, 2014 at 9:29 am Reply

      Cathy, I just eat it in a bowl like soup or sometimes over cauliflower rice!

  5. Kandis January 11, 2015 at 12:20 am Reply

    How much would you say are in your 1 bag bell peppers and 1 bag veggies – we don’t have frozen bell peppers here so I will sub with fresh peppers.

    • thefreckledfoodie January 16, 2015 at 12:49 pm Reply

      Kandis, the bags are 16oz I believe! Hope that helps 🙂

  6. Jennie January 21, 2015 at 9:05 pm Reply

    I tried this tonight. I am sorry but it was very disappointing. Didn’t taste like anything. I will stick to recipes from nom nom paleo. Every one I have tried was delicious.

    • thefreckledfoodie January 22, 2015 at 9:29 pm Reply

      Jennie, sorry to hear that! Hopefully you try another at some point as I’m glad to have you here 🙂

  7. Susan February 2, 2015 at 9:04 am Reply

    So I couldn’t find Curry paste and bought curry sauce, it’s a 15.5 oz jar. Should I just omit the chicken broth?

    • thefreckledfoodie February 2, 2015 at 9:56 am Reply

      Susan, that should work just fine! If it seems too thick add a little bit of broth!

  8. Heather March 12, 2015 at 12:00 pm Reply

    How much (ounces wise) is the coconut milk?

  9. Denise April 23, 2015 at 7:19 am Reply

    Wow! Personally I loved this!! I used two bags of frozen broccoli in place of bell pepper and green beans veggies. I don’t love chicken but shredded it up once it was cooked and mixed it in the slow cooker with everything else then ate it all over cauliflower rice. YUM! Thank you for sharing this recipe!

  10. Jess May 9, 2015 at 8:41 am Reply

    Did you use ground ginger?

  11. Erin June 2, 2015 at 6:30 pm Reply

    Do you use whole chicken breasts or cut them up?

    • thefreckledfoodie June 3, 2015 at 12:37 pm Reply

      Erin, you can put them in whole and they will shred once they are cooked or you can cut them up beforehand!

  12. Danielle June 29, 2015 at 2:42 pm Reply

    This looks really good! I definitely want to try it!

  13. Emily July 12, 2015 at 9:14 am Reply

    Hi! You say to use “full fat” coconut milk.. curious as to why? What would happen if I used low fat?

  14. Sharon September 9, 2015 at 1:39 pm Reply

    Never heard of cauliflower rice, is it made or bought?

    • thefreckledfoodie September 10, 2015 at 3:32 pm Reply

      You can buy it at Trader Joe’s and you can easily make your own! Just put your cauliflower in a food processor and pulse until it resembles rice then steam it 🙂

  15. Stephany October 21, 2015 at 9:48 am Reply

    I wish you would put actual measurements in the recipe. I’m new to this cooking thing. I used 2 of the larger jars of the curry paste. Hopefully it’s edible. Also, is it fresh ginger or ground? Bones in the thighs?? I’m working blind here!

    • thefreckledfoodie October 21, 2015 at 9:33 pm Reply

      I made changes Stephany so hopefully that is helpful for the future! I also hope your curry turned out okay!!! If you leave the bones in the thighs you just remove them once it is done cooking, either way is fine!

  16. Inna Fedchun November 13, 2015 at 5:08 pm Reply

    4 hrs on high PLUS 8 hrs on low? Or one or the other?

  17. Ray January 4, 2016 at 3:15 pm Reply

    Thanks Rachael. I am getting into a biggest looser competition, so need lots of help. Love curry food. This recipe fits my plan, and seems delicious. Will follow your ideas..

    • thefreckledfoodie January 8, 2016 at 1:35 pm Reply

      Great having you here Ray! I hope you eat real food and find true health 🙂

  18. Megan January 12, 2016 at 12:30 pm Reply

    Just wanted to let you know, I use this recipe ALL THE TIME & use it as a wonderful base point when I want to play around with a coconut/curry crock pot dish. I always forget to buy tomato paste, so I’ve never used it in the recipe (if anyone is paste-less as well…it’s yummy without it!) Broccoli is my favorite veggie to add. I usually add more “kick” to it with cayenne and curry (we like spicy!) and my husband loves it. Super yummy leftovers too. Thanks so much!

    • thefreckledfoodie January 12, 2016 at 4:56 pm Reply

      So glad to hear that Megan! I like to mix things up too and always play around with veggies and spices 🙂 I will definitely have to add broccoli next time!

  19. Amy October 10, 2017 at 3:58 pm Reply

    Hi! Could you use fresh vegetables instead of frozen? If so, at what point should you add them to the slow cooker? Thanks!

    • thefreckledfoodie October 10, 2017 at 5:10 pm Reply

      Yes you absolutely can! You can put them in at the same time you would put the frozen veggies in 🙂

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  22. Chesley February 10, 2018 at 11:30 pm Reply

    I thought this was amazing and sooooo easy. Also, it yielded A LOT of food. It could easily be cut in half for smaller portions, but my hubby and I didn’t mind having extra for lunch! Yummmmm! Thank you!!

    • thefreckledfoodie March 30, 2018 at 1:51 pm Reply

      Great! I like to cook a LOT at once so I have lots of leftovers 🙂

  23. Keirstan September 25, 2018 at 2:52 pm Reply

    I’m trying tr his tonight, unfortunately with 2 kids and limited time with both my hands I just threw everything together, mixed it up and crossed my finger haha wish me luck!

  24. Colleen November 4, 2018 at 6:09 pm Reply

    This was amazing! I wanted to use yellow curry, but couldn’t find yellow curry paste. So, I used the yellow curry sauce from Trader Joe’s and omitted the broth. I was worried it wouldn’t have enough curry flavor, but it was so flavorful. Thanks for this great recipe!

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