3 Chicken Crockpot Freezer Meals

Double these 3 simple chicken recipes, and you can have 6 freezer meals in less than an hour!
All meals have been taste tested and approved by my kids!


3 Crockpot Chicken Freezer Meals (recipes below)
  • Chicken Taco Soup
  • Cilantro Lime Chicken with Corn and Black Beans
  • Teriyaki Chicken



Chicken Taco Soup
Ingredients
  • 2  boneless chicken breasts, fat trimmed
  • 1  tbsp dried minced onion
  • 1 (16 ounce) can pinto beans (drained and rinsed)
  • 1 (15 ounce) can black beans (drained and rinsed)
  • 1 (15 ounce) bag of frozen corn
  • 1 can diced tomatoes, undrained
  • 1 (10 ounce) cans rotel with green chilies,
    • LESS SPICY SUB- 1 can undrained diced tomatoes
  • 1/2 to 1 package of taco seasoning depending on spicy you like your soup (OR 2 tsp cumin, 2 tsp chili powder, 2 tsp garlic powder)
  • optional- cilantro/dry or fresh
Day of cooking
  •    2 to 3 cups chicken broth
  •  Serve with with sour cream, shredded cheddar cheese, and/or tortilla chips.

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 with sour cream, shredded cheddar cheese, and/or tortilla chips.


Cilantro Lime Chicken with Corn and Black Beans
Ingredients  
  • 2 chicken breasts  (fat trimmed and cut in half)                               
  • 4 TBSP of lime juice              
  • 1 cups fresh cilantro, chopped   (2  cups if you really like cilantro)         
  • 1 bags (16 oz) bag frozen corn           
  • 2 minced garlic cloves                        
  • 1 TBSP dried minced onion  
  • 1 cans black beans, drained and rinsed
  • 3 tsp cumin                             
  • salt and pepper to taste
Day of Cooking
  • 2 tbsp olive  oil (used day of cooking)    
  • Serve with sour cream, guacamole, salsa, or cheese on with tortillas or on top of salad.      
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.

Adapted from Over The Moon


Teriyaki Chicken (didn't get a picture, sorry)
  • 1 lbs boneless skinless chicken breasts                                                      
  • 1 tbsp dried minced onion                            
  • 2  minced garlic cloves                                 
  • 1 (26 ounce) undrained cans pineapple chunks(or cup of pineapple juice if your kids don't like pineapples)        
  • 1 cup teriyaki sauce       
Day of Cooking
  • Rice 
  • Bag of frozen stir fry veggies (steam-able in microwave)                           
To freeze
1. Label your bags with cooking the directions.
2. Trim chicken breasts and cut in half to have a total of four pieces of chicken per bag. Add  to bag.
4. Add rest of  ingredients to bag.
5. Let out air, seal bag, and lay flat in freezer.

To serve.
1. Thaw overnight in fridge.
2. Cook on Low 6 hours or High 3-4 hours. 
3. Stir in stri fry veggies and serve over rice.

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