Monday, December 28, 2015

4 Chicken Crockpot Freezer Meals- Gluten Free

Crockpot White Chicken Chili
 Freezer Meal
**Gluten Free
O        2 boneless, skinless chicken breasts.  Fat Trimmed, quartered.
O       2 cans-15.5oz cans of Great Northern  Or Canneli  beans, rinsed and drained
O       4 oz can of chopped mild green chilies (ALDI didn’t have these so I subbed half a can of 10oz can of diced tomatoes and green chilies)
O       ½ bag of 1 lb bag of frozen corn
O       1 tablespoon extra virgin olive oil
O       1 tbsp dried minced onion
O       2 garlic cloves, minced
O       2 teaspoons ground cumin
O       1 tsp dried ground oregano
O       1/4 teaspoon ground cloves
O       1/4 teaspoon pepper
O       1/4 teaspoon red pepper flakes

Day of cooking
O       3 to 4 cups chicken broth ( Use more if you want more of a soup than stew)
O       Shredded Cheddar Cheese, Cornbread or tortilla chips (optional)

O       1 gallon-sized plastic freezer bag
O       Sharpie

To Freeze
  1. Label your freezer bag.
  2. To your freezer bag, add all ingredients except broth.
  3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
To serve
  1. The night before cooking, move frozen bag to your refrigerator to thaw.
  2. The morning of cooking, pour contents of freezer bag into your crockpot and add 4 cups of chicken broth.
  3. Cook on “low” setting for 6 to 8 hours or until chicken is cooked through.
  4. Shred chicken with fork.
  5. serve with sour cream, shredded cheddar cheese.  Cornbread or tortilla chips are good side.

 Crockpot Chicken Taco Soup 
Freezer Meal

**Gluten Free
o       2 Boneless Skinless Chicken Breast (fat trimmed & cut in half)
o       1 Tbsp dried minced onion
o       (16 ounce) can pinto beans (drained and rinsed)
o       1 (15 ounce) can black beans (drained and rinsed)
o       1 (15 ounce) bag of frozen corn
o       1 can diced tomatoes, undrained
o       1/2 to 1 package of GF taco seasoning depending on how spicy you like your soup - 
            (SUB 3 tsp cumin, 3 tsp chili powder, 3 tsp garlic powder, 1/2 tsp paprika)
o       optional- cilantro/dry or fresh

Day of cooking
O       2 cups chicken broth

O       1 gallon-sized plastic freezer bag
O       Sharpie

To freeze:
  1. Label Bag with instructions.
  2. Combine all ingredients into a Ziploc bag and freeze flat.
To Serve:
1.      Thaw overnight in fridge.
2.      In Crockpot, add chicken broth, and cook on low for 6-8 hours.
3.     Shred chicken in crock pot once cooking is done.    Serve with sour cream, shredded cheddar cheese, and/or tortilla chips.

Crockpot Cilantro Lime Chicken 
Freezer Meal
**Gluten Free
O       2 chicken breasts  (fat trimmed and cut in half)                              
O       4 Tablespoons of lime juice             
O       1 cups fresh cilantro, chopped   (2  cups if you really like cilantro)        
O       1 bag (16 oz) bag frozen corn           
O     3  minced garlic cloves                       
O       1 TBSP dried minced onion 
O       1 can black beans, drained and rinsed
O       tsp cumin                            
O       salt and pepper to taste

Day of Cooking
o       1 tbsp olive  oil (used day of cooking)   

To Freeze
1.      Label your bags with cooking the directions
2.      Trim all fat chicken breasts and cut in half to have a total of four pieces of chicken per bag
3.      Place ingredients in a resalable gallon-sized freezer bag. Mix together, get air out of bag, and zip bag closed. Lay flat to freeze

To Serve:
  1. When ready to eat, remove from freezer and thaw in fridge for 24 hours.                                               
  2. Put contents of bag in Crockpot, and stir in 2 Tbsp of Olive oil.                                                          
  3. Cook on LOW for 8 hours (or HIGH for 4 hours).  Shred Chicken with Fork.                                     
  4. Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.
Crockpot Teriyaki Chicken
With stir fry vegetables 
Freezer Meal
**Gluten Free

O       2 chicken breasts  (fat trimmed & cut in half)                                       
O       1 1/2 cup chopped carrots (size of half a baby carrot)              
O       1 tbsp dried minced onion                           
O       minced garlic cloves                                 
O       1 (26 ounce) undrained cans pineapple tidbits (or 1 cup pineapple juice)        
O       1/2 cup Gluten Free teriyaki sauce   
Day of Cooking
O       Rice   
O       1 Package of Frozen  Stir Fry Vegetables (Steam in bag kind)

To freeze
  1. Label your bags with the cooking directions.
  2. Trim chicken breasts and cut in half to have a total of four pieces of chicken per bag. Add  to bag.
  3. Add rest of ingredients to bag.
  4. Let out air, seal bag, and lay flat in freezer.
To serve
  1. Thaw overnight in fridge.
  2. Cook High 3-4 hours. Remove Chicken and Shred
  3. Steam Stir Fry vegetables in Microwave, and mix into mixture.
  4. Serve over rice.



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