I recently wrote about how I got together with a couple of (new) friends to prep a bunch of freezer meals. Since then I've been asked by people for the recipes so I wanted to share them here.
Now as a warning, I have not tried the finished product for most of these yet but I assume that they are good! These are also not my original recipes but rather recipes that a friend gathered based on her own recipes, her friends', and recipe tweaks from various cookbooks/sites. Feel free to change them to fit your needs/likes. Also, if you are putting the ingredients directly from the freezer to the crockpot, I'd suggest cooking on the low setting. If you plan it out ahead of time you can defrost the bag the day before and then you can cook on low or high. You also don't need to freeze them at all if you want to just make the recipe one day and cook immediately.
So without further ado, I'm starting off with five chicken recipes (beef and pork to follow!):
CHICKEN WITH PINEAPPLE AND RICE
4 boneless chicken breast halves
1 can (14 oz.) pineapple tidbits in juice, undrained
3/4 cups finely chopped carrots
1/2 cup each chopped sweet red peppers and green peppers
1/3 cup ketchup
2 tablespoons soy sauce
2 tablespoons white vinegar
2 cloves garlic, minced
3/4 cups chopped green onions
2 cups of chicken broth
Combine all ingredients in freezer bag. Cook on low 6-8 hours. Serve over rice. Sprinkle with sliced green onion.
2 cups carrots
2 cups bell pepper
1 lb chicken breast
3 cloves garlic
1 tsp salt
1/2 tsp pepper
8 oz orange juice concentrate
Combine all ingredients in freezer bag. Cook in crock pot on low 4-6 hours. Garnish with clementine or mandarin oranges and green onion. Serve over rice.
GARLIC LIME CHICKEN
1.5 lb chicken
1/4 cup lime juice
1 TBS chicken boullion
2 cloves garlic
1/2 tsp thyme
1/4 tsp pepper
2 TBS butter
Combine all ingredients in freezer bag. Add 1 cup water to crock pot with ingredients. Cook on low 7-8 or high 5-6 hrs. Serve with starch and veggie of choice.
BROWN SUGAR CHICKEN
6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup white vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper
Combine all ingredients in freezer bag. Cook low 6-9 hours or high 4-5 hours. Serve over rice with veggie of choice.
CHICKEN TACO SOUP
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) bottle of beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
Combine all ingredients in freezer bag. Cook on low for 6-8 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream (or a dollop of diane), and crushed tortilla chips, if desired.
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