Ingredients
- 2 pounds chicken breasts
- 2 tsp minced garlic
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups coconut milk 1 13.5 oz can plus a little water to make 2 cups
- 2 Tbsp lemon juice
Instructions
- Gather your ingredients
- Make buttermilk with the coconut milk and lemon juice by combining and letting sit for 5 minutes
- Add the rest of the ingredients except chicken to the buttermilk
- Stir to combine
- Label your gallon ziplock freezer bag. Add chicken to bag and pour buttermilk mixture over
- Squish it together with your hands from the outside of the bag to coat the chicken well. Seal bag with as much air pushed out as possible. Freeze
- When you are ready to cook it, thaw at least mostly for the crock pot or if grilling, thaw thoroughly
- This is a true “dump meal”. Dump it in a greased crock pot
- Cover and cook on low for 6 hours. If you are grilling; remove chicken from marinade and grill 15-20 minutes until chicken is cooked through. Time to cook will depend on how thick your pieces are.