Chicken Freezer Meals // Freezer Meals 101

 Salsa Chicken Recipe

Course: Main Course
Cuisine: Mexican
Keyword: chicken, salsa
Servings: 4
Calories: 307 kcal
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 1 cup salsa your choice of mild, medium, or spicy
  • 2 Tbsp. brown sugar
  • 1 Tbsp. dijon mustard
Instructions
Assembly instructions:

  1. Place the chicken in a large resealable freezer bag or reusable silicone freezer bag.

  2. Toss the rest of the ingredients into the bag and squish to mix around.

  3. Take the air out of the bag and seal before freezing.

Oven cooking instructions:
  1. Take the bag out of the freezer. Thaw.

  2. Preheat the oven to 350°. Bake in a casserole dish for 55 minutes.

Skillet cooking instructions:

  1. Take the bag out of the freezer to thaw.

  2. Cook in a skillet on medium-high heat for about 20 minutes or until chicken is no longer pink inside, flipping occasionally.

Mahjong Chicken
Course: Main Course
Keyword: chicken, chicken dump
Servings: 6
Calories: 258 kcal
Ingredients
  • 3-5 boneless, skinless chicken breasts
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1/2 cup thai sweet chili sauce
  • 2 Tbsp. fish sauce
  • 1 1/2 tsp. garlic minced
  • 2 tsp. paprika
  • 1/4 tsp. Chinese 5 spice
  • 1/4 tsp. lemon pepper
Instructions
Assembly instructions:

  1. In a large resealable freezer bag, place the chicken breasts and then dump all the other ingredients on top.

  2. Squish to combine.
  3. Remove the excess air before sealing the bag. Freeze.
Oven cooking instructions:
  1. Thaw.
  2. Dump the bag contents into a casserole dish and bake covered at 350° for 55 minutes.
Crock pot cooking instructions:
  1. Thaw.
  2. Place chicken and sauce into the slow cooker and cook on low for 4-5 hours.
Recipe Notes

Instead of chicken breasts, you can use 8-10 boneless, skinless chicken thighs if you prefer.


THAI CHICKEN THIGHS

yield: 6 SERVINGS
 
prep: 2 HOURS 15 MINUTES
cook: 20 MINUTES
total: 2 HOURS 35 MINUTES

INGREDIENTS

  • ⅓ cup chopped fresh cilantro leaves
  • ¼ cup chopped Thai basil leaves
  • 2 green onions, thinly sliced
  • ¼ cup fish sauce
  • 3 tablespoons canola oil, divided
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon lime zest
  • 1 tablespoon dark brown sugar
  • 2 teaspoons freshly grated ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs

INSTRUCTIONS

  • CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper.
  • In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  • Preheat grill to medium high heat.
  • Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste.
  • Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
  • Serve immediately.

 pan on the stovetop!



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