I have done many days of cooking and freezing…but never all chicken, and with the chicken options from Bountiful Baskets I decided it was time to try. I adjusted a few recipes that seemed to be a hit with my family and decided to share the process with you.
First I will chop all the veggies, line them up on the counter in bowls. Then I label all my bags and line them up according to like ingredients (in the past it has helped save time when adding small things). Third I add all seasonings (wet and dry), then veggies and then clean it all up. Next, THE CHICKEN! I have a harder time with the ground beef texture than I do the raw chicken so if you need use gloves, I will be up to my elbows in chicken for a long time. After adding the chicken, seal and shake the bags and voila! I double bag all my meals just in case….especially the really liquid filled bags.
- 2 cups onions
- 2 cups carrots
- 2 cups zucchini
- 1 red pepper
- 1/2 t grated lime peel
- 2 T lime juice
- 2 T soy sauce
- 2 T flour
- 4 garlic cloves
- 2 lbs. cubed boneless, skinless chicken breast
- Dump contents of bag in slow cooker.
- Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together).
- Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.
- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept ours unspicy for the kiddos).
- Garnish with chopped peanuts and cilantro. Serve over rice.
- 3 pounds boneless, skinless chicken breasts
- 2 lbs. of chopped butternut squash
- 2 medium onions,chopped
- 8 minced garlic cloves
- 1 oz fresh ginger
- 2 T curry powder
- 1 t ground coriander
- 1 t ground cumin
- coarse salt
- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day.
- 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.
- Garnish with chopped cashews and cilantro.
- 2 cups sweet potatoes
- 2 cups red and green bell pepper
- 1 cup carrots
- 2 cups onion
- 3 cups zucchini
- 2 T flour
- 2 lbs chicken breasts
- 2 cloves garlic
- 1 t salt
- Dump bag plus one bottle BBQ sauce into crock pot, cook on low for 6-8 hours.
- We like to serve over rice or noodles just to add a filler and stretch it a bit more.
- Split a large bag of Baby Carrots between the 2 bags
- Cut Red Onion into Large Chunks and split between the 2 bags
- (1) 20oz can pineapple in each bag (undrained)
- (2) Garlic Cloves chopped per bag
- (2) Chicken Breasts in each bag
- 1/2 cup teriyaki sauce in each bag
- Add another 1/4 cup teriyaki sauce to mixture.
- Cook on HIGH for 4 hours or LOW for 8 hours.
- Serve over Rice.
- 4 Whole Chicken Breasts
- 1 Packet Ranch Dressing Mix
- Dust the chicken with the ranch dressing – try to get the whole packet to stick. I found this worked a bit better if I didn’t try to do it in the bag, so I did it on a plate and put whatever didn't stick in the bag. Label and freeze. I usually use 6-8 breasts per bag because of my family is on the larger side.
- Thaw and place in your slow cooker with about 1 C of Water or Chicken broth for 3-4 hours on High, or 4-5 Hours on Low.
- Serve whole or chop up for tacos or sandwiches.
- 4 Whole Chicken Breasts
- 1 1/2 C. Italian Dressing
- Dump in bag and massage a bit before freezing.
- Thaw and place in your slow cooker with about 1/2 – 1 C of water or Chicken broth for 3-4 hours on high or 4-5 hours on low. This recipe can also be grilled or baked with amazing results.
So there you have it! 7 bags of super healthy yummy crockpot meals! I used a whole 20lbs of chicken and froze these and we have pulled them out quickly. We have been able to have homemade meals every night even when I am working opposite hours as my husband. I have estimated the price to be around $8 a meal and will feed all 5 of us for dinner…..mostly with leftovers for me to take the next day for work.
Totally worth it! Enjoy!
I love the recipes. I am new at freezer to crock pot meals. They save me so much time. My question is: How can keep the vegetable looking fresh. If I’m freezing a meal such as stew, when I thaw out the bag, the carrots look all brown, the squash is soft and mushy. The peppers (green or red) are soft. is there something I should be doing to keep the vegetable crisp? Thank you
I love your idea, I have 3 kids and I am a single mom. I would love more info, on the how to’s and share recipes. Do you have guidelines on what can and cannot be frozen?
Thank you, God Bless,
What is your website, Jamie? very interested!
What is the blog url? Thanks
@Jamie Bloomberg, I would love moreinfo & your website!!!
I have a once a month freezer meal program that you may be interested in. I provide all of the ingredients and you bring the protein and freezer ziplock bags or freezer pans. the average cost per meal that serves 6 – 8 is $10. Let me know if you want more details or check out my web-site.