Tuesday, February 3, 2015

Tried and Tested: Crockpot Freezer Meals Part 2

If you missed the first part and first five recipes, do yourself a favor and click here to see it!

I promise I have more than just chicken crockpot meals but I can't help it, they are just too good!

General Tips for Crockpot Cooking:

1. If cooking frozen meals, don't put them into a warmed crockpot.  Doing so can actually cause some damage to your pot (don't ask me how I know this unless you brought some tissue and a shoulder for me to cry on).

 2. I find it best to thaw your meals before putting it in the pot.  Some of the bigger meals won't fit if frozen and then you don't have to worry about extra time if it's frozen.  This can be done in the fridge the night before or, if you are like me and can't rely on yourself to plan that far ahead sometimes, you can thaw the meal still in the bag in a sink of water (you'll be surprised how quickly it actually works).

3.  If you hate cleaning your crockpot, and you use it as often as I do, there are crockpot liners for your crockpot which makes cleaning up so much easier. I still haven't started using them but that's mainly because I keep forgetting them (shopping once a month makes it hard to remember).

4. I like to cook all my recipes on low if I can but if not, cut the time in half (usually 3-4 hours) and cook it on high.

In this post:
Hawaiian Chicken
Cilantro Lime Chicken
Teriyaki Chicken
Tex-Mex Chicken
Not Chicken Pot Pie

Hawaiian Chicken

-2 or 3 Chicken Breasts
-1/2 C. Sugar
-1/2 C. Vinegar
-1/2 C. Pineapple Juice (I do 1 C. Pineapple Juice for a bit more sweetness)
-3 Garlic Cloves Minced
-2 T. Soy Sauce (I do 3 T. to play off the pineapple juice more)
-1/2 Can Pineapple chunks (I usually get the large chunks and cut them in half so there are more in every bite!)

Cook on Low 6-7 Hours
Shred Chicken and serve over rice

Thoughts: So I'll be honest, not one of my absolute favorites but it's growing on me.  Others have really seemed to enjoy it, I just need more of a wow factor.  I also like to top it with crushed red pepper flakes to give it a pop of spice.

Cilantro Lime Chicken

-24 oz salsa
-Juice of 1 Lime
-1/4 C. fresh Cilantro
-1 Packet Taco Seasoning
-2 Jalapeños (chopped)
-6 boneless chicken breasts

Cook on low 4-6 hours
Serve chicken with salsa mixture spooned over top or shred chicken and use as taco/burrito filling.

Thoughts: This one surprised me; I'm a bit of a Mexican fan--anything with Cumin in it is my friend. I prefer to just shred all the chicken and then I can use it in a burrito which is good or over rice which is delicious also!!

Teriyaki Chicken

-3 Chicken breasts, cubed (lazy-Sara leaves them whole and shreds them when they are done cooking)
-1 C. Teriyaki Sauce
-1 C. Water
-2/3 C. Brown Sugar
-3 Cloves Garlic Minced
-Dash of Ginger

Cook on low 4-6 hours
Serve over rice

Thoughts: I'm still trying to find a way to improve this one.  If you have an idea let me know!

Tex-Mex Chicken

-1 lb Chicken (2-3 breasts)
-16 oz salsa
-15 oz black beans (drained/rinsed)
-15 oz pinto beans (drained/rinsed)
-15 oz frozen corn (if you use canned, drain/rinse)
-1/4 C Fresh Cilantro
-1 Medium Onion
-14.5 oz Chicken Broth
-1 packet Taco Seasoning

Cook on low 6-8 hours, high 3-4 hours
Remove chicken and shred
Use over rice, burrito/enchilada filling, etc.

Thoughts: This one is delicious over rice but even better as a burrito! When I try this next, I'm going to roll them into burritos, put them in a pan and top with red enchilada sauce.

Not Chicken Pot Pie

-3 or 4 Chicken breasts
-2 cans cream of chicken
-4 or 5 medium potatoes peeled and diced (DO NOT FREEZE)
-2 C. Frozen peas and carrots
-Salt and Pepper to taste

Cook on low 6-8 hours
Shred chicken
Serve over or with biscuits

Thoughts: I made the mistake of freezing my potatoes in with the meal and they turned black basically ruining the whole meal. After trying it again I rather enjoyed it so don't make my mistake and freeze your potatoes.

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