Recipe: Crock Pot Teriyaki Chicken

Calling all busy Ladies!!

Here is a great crock pot and freezer friendly meal! 

For those who are just joining us, you will soon learn that I am a little obsessed with freezer friendly meals. Soo easy!

  Today I made Teriyaki Chicken over Rice. SUPER EASY! The best thing about this recipe too is that you can prep it before hand and freeze it all in a Ziploc freezer bag (my new best friend). Thaw and then dump it all into your slow cooker! Dinner is ready when you come home and only one bag to throw away! Easy clean up.


Makes two meals with 4 servings each.
(I made one today in the crock-pot and saved the other in the freezer for an easy meal later this month!)

 

What you need:

- Ziploc freezer bag (to store second meal)

- White rice

- 1 large can pineapple (undrained)

- 1 large onion (cut into large chunks)

- 1 medium bag of carrots

- 4 cloves garlic

- 1 green pepper- chopped in large chunks (optional: I have tons in the garden to use up)

- 4 chicken breasts- cut in half (I used tenderloins instead)

- 1 cup teriyaki sauce (if need GF, check label! there are some brands without wheat)

- Ginger powder to taste

Step 1: Cut up all veggies

Step 2: Label extra bag with directions and content.

           -Add 1/4 cup teriyaki sauce

           -Cook on High-4 hours/ Low 8 hours

           -Serve over rice

Step 3: Add meat to bag and crock-pot

Step 4: Divide veggies and all other ingredients between the bag and cock-pot.

Step 5: Start crock pot for desired time. Press air of our bag, seal and freeze for a later meal (lay flat to freeze)

Step 6: Serve over hot rice when done.

This meal took me 10 minutes to prep. I now have a meal ready with barely any work and PLUS a meal with no prep later this month :)

 **When ready to use the frozen meal. Move to refrigerator to thaw (enough to slide out of bag), place contents of the bag in crock pot, turn on, and dinner will be ready when you get home!

Happy Cooking!

Recipe: Crock-Pot Chicken Tortilla Soup

This recipe was super quick to prepare and delicious! Will definitely make again and again! Plus, we had tons left over for lunches :)

Ingredients:

2 chicken  breasts- boneless/ skinless
2 cans Ro-Tel  (I used one can and then added diced fresh tomatoes)

1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn or 1 c frozen corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp dried cilantro
corn tortilla chips (for topping)
sour cream (for topping)
shredded cheddar cheese (for topping)

Step 1: Place beans, corn, chopped onion, rotel, chicken broth, water and spices in Crock-Pot.

Step 2: Place chicken on top (make sure they are covered by some liquid)

Step 3: Cook on Low 8-9 hours or on High 6-7 hours. Take chicken out and shred, then mix back into soup.

Step 4: To serve, top with tortilla chips, sour cream and cheddar cheese.




 Happy Cooking!