Monday, February 3, 2014

Chicken in the Crockpot

My friends and I have been ordering boneless, skinless chicken breasts from Zycon foods for sometime now and we love them! Instead of adding another 10 bags of chicken to the shelves we are trying out some freezer crockpot meals. Most of them say to thaw for 24 hours before adding to the crockpot but I think it's mainly just to make getting the ingredients out a little less tricky.

None of these are our original recipes - we troll blogs and Pintrest looking for the ones we think our families will like and this is just an easy place to store them. If you see yours and want a link back to a blog or pin just let me know!!

We'll continue to add to the list and make notes as we try these out. Feel free to comment and leave more recipes!

Honey Sesame Chicken

1 small onion, diced
2 cloves garlic, minced
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken breasts

green onion, thinly sliced for garnish
sesame seeds, for garnish

Combine everything but the garnishes in a ziplock bag. Freeze.

To cook, thaw in fridge for 24 hours. Place into crockpot and cook for 3 1\2 hours on low. Remove chicken and shred, return to crockpot and cook an additional 1\2 hour.  Garnish with green onions and sesame seeds, if desired.

Maple Dijon Glazed Chicken

1 1\2 lbs chicken
1 cup dijon mustard
1\2 cup maple syrup
2 T red wine vinegar

Combine in ziplock and freeze. Thaw 24 hours in fridge. Cook in crockpot at low for 8 hours.

Chicken Cacciatore

1 lb chicken
1 26oz jar spaghetti sauce
1 zucchini, chopped
1 green pepper, chopped
1 sweet onion, chopped

Combine in ziplock and freeze. Thaw 24 hours in fridge. Cook in crockpot at low for 6-8 hours. Serve over noodles.

Chicken Broccoli Alfredo

1 1\2 lbs chicken
1 16oz bag frozen broccoli
2 - 16oz jars Alfredo sauce
1 large green pepper, chopped
1 4oz can sliced mushrooms, drained

Combine in ziplock and freeze. Thaw 24 hours in fridge. Cook in crockpot at low for 4-6 hours. Serve over Fettuccini noodles.

Mandarin Chicken

4 chicken breasts, chunky
1 bottle BBQ sauce
1 can mandarin oranges, drained
1\2 red bell pepper, diced
1\2 green bell pepper, diced

Combine in ziplock and freeze. Thaw 24 hours in fridge. Cook in crockpot at low for 7 hours. Serve over rice.

Cilantro Lime Chicken w/corn & black beans

1 1\2 lbs chicken
Juice from 2 limes
Fresh cilantro, chopped
1 16oz bag frozen corn
2 cloves garlic, minced
1\2 red onion, chopped
1 can black beans, drain and rinsed
1 tsp cumin

Combine in ziplock and freeze. Thaw 24 hours in fridge. Cook in crockpot at low for 8 hours.

Slow-Cooker Tex-Mex Chicken

1 lb.  boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® Taco Seasoning Mix
2 Tbsp.  flour
1  each green and red pepper, cut into 1-inch-wide strips
1 cup  frozen corn
1-1/2 cups  TACO BELL® Thick & Chunky Salsa
2 cups  hot cooked long-grain white rice
1 cup  KRAFT Mexican Style Finely Shredded Four Cheese
2  green onions, sliced

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving. Serve over rice topped with cheese and onions.

Italian Crockpot Chicken

4 chicken breasts
1 Italian dressing seasoning packet 
1/2 cup water
1 (8 oz) block of cream cheese
1 can cream of chicken soup
2/3 cup water
Enough rice to feed whoever is eating.

Place chicken in a crockpot and season evenly with Italian dressing.
Add the water and let cook on low for at least four hours.
When chicken is cooked all the way through, shred with a fork or in a mixer - just something to get it shredded.
Place back in crockpot and add cream cheese, chicken soup, and water.
Mix thoroughly and let sit for another 30 minutes.
Serve over rice.

Teriyaki Chicken

Medium to large bag of mini carrots
Red onion in large chunks
2 large cans of pineapple chunks, undrained
4 garlic cloves
4 chicken breasts
1 cup teriyaki sauce

Split between 2 bags and freeze. Cook on low 6-7 hours, adding additional sauce if needed. Serve over hot rice.

Shredded Chicken and Stock (I also cook this while I’m throwing other meals together)

4 large chicken breast
2 large onions, sliced
3-4 large carrots
4-5 stalks of celery
salt & pepper as desired

Chicken Tortilla Soup

-4 chicken boneless skinless chicken breasts, not frozen
-1 can diced tomatoes (not drained), 14.5 ounce
-1 can black beans (drained), 14.5 ounce
-1 small onion
-2 Tbsp minced garlic
-1 cup frozen corn (or a 14.5 ounce can of corn will work too) – we buy our corn in the summer when it is really inexpensive from a local farmer and freeze it.  So, I just cut the corn off the cob and use it which is why you see whole cobs here.  If I didn’t do that I would just buy frozen corn or use canned.
-1 jalapeno, finely diced (vary to taste – this will be a little bit spicy – about medium heat.  If you like mild food start with 1/2 jalepeno).  You can also use canned jalapenos if you don’t have fresh on hand.
-2 limes, juiced OR 2 Tbsp lime juice (fresh will taste better)
-1/3 cup fresh cilantro, chopped (dried will work if that’s all you have on hand)
-3 14.5 ounce cans low-sodium chicken broth (Note: this will make a relatively thick soup – if you want your soup to go a little further you can add an extra can of broth and make it slightly thinner but a larger batch)
-salt/pepper to taste (I used about 1 tsp pepper and 1/2 tsp sea salt)
-Sriracha sauce to taste – just because everything tastes a little bit better with sriracha :)  (I used about 2 tsp)

Crockpot Chicken Fajitas

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