Last fall, a couple of friends and I got a screaming deal on 80 pounds of chicken breasts. Instead of just dividing it and freezing it in portions, we decided to make a variety of dinners that could be stored in the freezer and prepared in the slow cooker. Each person was responsible for just a few recipes but since we made multiple bags of each recipe, we all had lots of meals for our freezers!
I typed out and printed the recipes, and put clear packaging tape on both sides to "laminate" them. I can easily reuse the instructions over and over if my family likes a meal, or simply throw it away if we don't.
For each meal that I prepared, I filled a gallon-size zipper bag with the contents for each meal and taped the instructions to the outside. I personally used 3 chicken breasts, because that seems to be about the right amount for my family, but you could use 2 in most cases. You could also substitute thighs for breasts if you prefer dark meat.
I laid the bags flat in my freezer stacked on top of one another to take up as little room as possible. Then I simply moved a bag from the freezer to my refrigerator the night before I planned to cook it so it could thaw overnight in the fridge, and put the contents of the bag into my slow cooker the next day.
Here are our favorite recipes:
GARLIC LIME CHICKEN
- IN THE ZIPPER BAG: 3 boneless skinless chicken breasts, 1/2 cup low-sodium soy sauce, 1/2 cup lime juice, 1 Tablespoon Worcestershire sauce, 2 teaspoons minced garlic cloves, 1/2 teaspoon dry mustard, ½ teaspoon pepper
- IN THE SLOW COOKER: Place contents of bag in slow cooker and cook on LOW for 7-8 hours or HIGH 3-4 hours.
- ON THE PLATE: Serve with steamed green beans and homemade mashed potatoes.
COCONUT CURRY CHICKEN STEW
- IN THE ZIPPER BAG: 3 boneless skinless chicken breasts (cubed), 2 lbs. of chopped butternut squash, 1 medium onion (diced), 4 minced garlic cloves, 2 Tablespoons fresh ginger (or 2 teaspoons ground), 2 Tablespoons curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, salt to taste
- IN THE SLOW COOKER: Place contents of bag in slow cooker along with a can of coconut milk and cook on LOW for 7-8 hours. Half hour before serving, add another can of coconut milk and 2 cups of frozen peas.
- ON THE PLATE: Serve over rice (basmati is preferred).
CHICKEN TACOS
- IN THE ZIPPER BAG: 3 boneless skinless chicken breasts, 1/2 cup salsa, 1 Tablespoon minced garlic, 1 Tablespoon chili powder
- IN THE SLOW COOKER: Place contents of bag in slow cooker and cook on LOW 7-8 hours. Remove chicken and shred with two forks. Return chicken to pot and stir to combine before serving.
- ON THE PLATE: Serve in taco shells with lettuce, tomatoes, shredded cheese, black olives, avocado slices, and corn kernels. Add a side of black or refried beans and a garden salad.
HAWAIIAN CHICKEN
- IN THE ZIPPER BAG: 3 boneless skinless chicken breasts (each cut in half), 1/2 cup brown sugar, 1/2 cup vinegar, 3 minced garlic cloves, 2 Tablespoons soy sauce, 1 can pineapple chunks
- IN THE SLOW COOKER: Place contents of bag in slow cooker and cook on LOW 6-7 hours or HIGH 4-5 hours.
- ON THE PLATE: Serve over couscous with a side of roasted asparagus (toss asparagus with olive oil, salt, and pepper and cook in the oven at 425℉ for 15 minutes).
CHICKEN AND RICE STEW
- IN THE ZIPPER BAG: 3 boneless skinless chicken breasts, 1 cup chopped onion, 1 cup chopped carrots, 1 can salt-free diced tomatoes, 1 teaspoon celery seed, 1 teaspoon dried thyme, 1/2 teaspoon pepper
- IN THE SLOW COOKER: Place contents of bag in slow cooker along with a quart of chicken or vegetable broth and 1 cup brown rice. Cook on LOW for 6-8 hours. Remove chicken and shred with two forks. Return chicken to pot, along with a cup of frozen peas. Cook for 20 minutes more.
- ON THE PLATE: Serve with warm bread.
HONEY ROSEMARY CHICKEN
- IN THE ZIPPER BAG: 3 boneless skinless chicken breasts (cubed), 1/3 cup balsamic vinegar, 1/3 cup honey, 1/3 cup olive oil, 3 Tablespoons fresh rosemary (chopped)
- IN THE SLOW COOKER: Place contents of bag in slow cooker along with a cup of water. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- ON THE PLATE: Serve over couscous with steamed green beans.
SANTA FE CHICKEN
- IN THE ZIPPER BAG: 3 boneless skinless chicken breasts (cubed), 1 red bell pepper (cubed), 1/2 onion (diced), a can of black beans (drained and rinsed), a can of corn (drained), and 1/2 teaspoon cumin
- IN THE SLOW COOKER: Place contents of bag in slow cooker along with a medium jar of salsa. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- ON THE PLATE: Serve over rice and with a side salad.
ORANGE CHICKEN
- IN THE ZIPPER BAG: 3 boneless skinless chicken breasts (cubed), 2 cups baby carrots, 2 cups chopped bell peppers, 3 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and 8 ounces orange juice concentrate
- IN THE SLOW COOKER: Place contents of bag in slow cooker and cook on LOW for 4-6 hours.
- ON THE PLATE: Serve over rice. Top with mandarin oranges (canned or fresh) and sliced green onions if desired.
