Step 1

*Note the internal temp of your large family Chicken Cauliflower Curry. If the internal temp is not reached place back in IP for 10 minutes and check again. Because of the variables with pressure cooking, it’s not always a perfect science and sometimes needs additional adjustments. The USDA recommendations a minimum internal temperature of 165 degrees for poultry.

Step 2

For the slow cooker just set out your Chicken Cauliflower Curry the night before to defrost in the refrigerator.

Step 3

The next day pull your Chicken Cauliflower Curry out of the freezer bag. Place it in your slow cooker and cook for up to 4 hours on high and 7-8 hours on low (slow cooker times may vary so always check the internal temperature to complete doneness).