Recipe: Crockpot Chicken Curry

As a student, part-time employee, and someone who tries to maintain a relatively stress-free and healthy lifestyle, I'm all about life- and time-savers. Enter stage left: the crockpot. You guys, this simple little machine is MAGICAL. Throw some meat and veggies in, turn the dial to "low," and return home six to eight hours later to a mouth-watering meal. MAGIC, I say. Magic. What I've found, though, is that the simplicity of the crockpot actually scares some people – as if it can't possibly be that easy and delicious. Guys, it can. So I'm here to help, with a fan favorite: crockpot curry chicken. Prep time: sub-five minutes. WINNING.

Ingredients
2 boneless, skinless chicken breasts (organic, local if you can)
1 can of curry sauce (I prefer Maya Kiamal Jalfrezi Curry – but really, whatever you fancy is fine. You'll just want enough to completely cover the chicken breasts, so about 12 ounces)
1 head of broccoli
1 bell pepper (any color, easy!)
1/2 yellow onion

Equipment
Crockpot
Cutting board
Knife

Method
1. Chop bell pepper, onion, and broccoli into bite-sized pieces
2. Pour a small amount of curry sauce into the crockpot (just enough to coat the bottom)
3. Drop 1/2 of the chopped veggies into the crockpot
4. Place the chicken breasts on top of the chopped veggies (if you're really good, you can unwrap, place, and discard without even touching the chicken!)
5. Drop remaining chopped veggies on top of the chicken
6. Pour remaining curry sauce over chicken and veggies, aiming to get every bit of chicken covered
7. Set crockpot to "low" and let simmer for 6–8 hours
8. Return home from school/work/gym to a heavenly aroma
9. Easily shred the chicken apart with two forks
10. Serve over coconut rice, udon noddles, more veggies, or enjoy as is!