I am more than thrilled to introduce you to today’s Featured Co-Host! Amee is the housewife, mother, wife and writer behind Inspired-Housewife, a blog about One Woman’s Life Journey Through Marriage, Motherhood and Self-Identity. Let me just say that Amee is such an inspiration to me. She blogs about raising three children, cooking gluten free, attempts at home schooling and raising a special needs child. This Momma amazes me, she’s got great info on Autism, Kid Ideas & Crafts, and even a section on birth and babies!! One of my favorite things to do is search through other blogs. I find a blog I like, I mark it, I contact the person and then I schedule them in my calendar for a Friday that works for them. My favorite part though, is when it gets to be the Sunday before, when I get to sit down and really go through people’s sites, read about them, read their stories and search through recipes. I feel like I really get to know the people. Anyways, you need to go visit Amee and check it out because when I was sitting here this past week and came across her post on DIY PVC Pipe Sprinkler Tutorial, I was highly impressed, ask my husband I told him all about it!

Amee graduated with a Media Studies degree and has a passion for singing, writing, cooking and making each day count as if it were her last. I love that she married her “Super-Man” and has two fat cats too, who doesn’t love a housewife that adores her husband and includes her kitties in her intro!!

 So the recipe I chose to make of Amee’s was her Coconut Curry Chicken in the Slow Cooker, I chose this one because I use my Crock a lot and I had a busy week so I wanted something I could leave for my husband while I attended my very first Cooking Show/School! (More about that next week) I tried a Curry dish this summer and my husband and I really liked it so I wanted to give another one a shot. Plus adding coconut……that was fun!

Chicken Coconut Crock Pot Curry

Recipe From: Inspired-Housewife
Serves: 4



1 large onion, thinly sliced

2 cloves garlic (crushed)

3 tablespoons of standard curry powder

2 pounds of frozen or fresh chicken breast meat (about three or four breasts depending on size)

3 tablespoons of brown or white sugar

1 14 ounce can of coconut milk

1 24 ounce jar of regular tomato spaghetti sauce

2 14.5 ounce cans of stewed tomatoes (do not drain you need juice)

1 teaspoon each of black pepper and salt to taste


Add all of the ingredients into the Crock Pot.

Stir well. Place the chicken breasts into the mixture and push down into the bottom. If the chicken is frozen cook on low for 7-8 hours, if they are defrosted (as mine were) I put mine in at 12:30 and cooked it on low until 4:30 then switched it to warm until my husband got to eat it since he was on MM duty! I served it over rice and it was spectacular!! My husband even texted me during the cooking show to tell me it was fabulous!! 🙂 Had it for lunch the next day too!! Thanks for sharing Amee! Now go visit her and tell her this Momma sent you!