Chicken Curry

3 TBSP all-purpose flour
4 TBSP curry powder
2 tsp ground cumin
1.5 - 2 lbs chicken thighs, or breasts, cut 1” inch pieces.
2 cup chopped peeled sweet potatoes.
2 cup baby carrots.
2 cup coarsely chopped mango or 2 cans chopped mango.
1 cup chopped onion.
1 zucchini chopped, about one cup.
2 cloves garlic, minced
2 chicken bouillon, one per bag.
5-cup raisins (for garnish).
5-cup peanuts or cashews (for garnish)

Divide everything into two, one-gallon freezer bags, shake it up, seal, label and put in the freeze.
To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.