Chicken Freezer Meals // Freezer Meals 101

 

Parsley Lime Chicken Recipe:

  • 3 large chicken breasts, boneless and skinless, cubed
  • 2 Tbsp. olive oil
  • 1 lime, juiced
  • 1 cup parsley, chopped
  • 2 garlic cloves, minced
  • 19 oz. can black beans, rinsed and drained
  • 12 oz. can kernel corn, drained
  • 1 purple onion, minced
  • 1 tsp. chipotle spice
  • dash salt and pepper

Assembly instructions:

  1. Cube the chicken and add it to a large resealable freezer bag.
  2. Add the olive oil, lime juice, cilantro, garlic cloves, drained black beans and corn, minced purple onions, and seasonings.
  3. Remove the excess air from the bag and seal. Freeze.

Cooking instructions (Crock Pot):

  1. On the day of cooking, take out of the freezer to thaw.
  2. Dump the bag contents into a slow cooker. Cook on high for 4-5 hours.
  3. Serve on flour tortillas with salsa, sour cream, and guacamole.

Cooking instructions (Oven):

  1. Thaw.
  2. Bake in 350° oven for one hour.
Droolworthy BBQ Shredded Chicken Freezer Meal with Garlic
Calories: 509 kcal
Ingredients
  • 3-5 boneless skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 3/4 cup finely minced onion
  • 4 cloves garlic minced
  • 1 bottle of barbeque sauce or 425 mL of your own homemade BBQ sauce
  • 1/2 cup apple cider vinegar
Instructions
  1. Place the chicken, minced onion, minced garlic, barbeque sauce, and apple cider vinegar in a large resealable bag.
  2. Remove excess air and seal.
  3. On the day you want to serve this, take it out of the freezer and allow it to thaw.
  4. Cook it in the crock pot on low for 3-5 hours.
  5. Shred.
  6. Serve in on buns on top of garlic mayo. You can also serve this shredded BBQ chicken on nachos or in tacos.

Garlic Mayo Recipe:

  • 1/2 cup mayo
  • 4 cloves garlic, minced
  • 1/2 tsp. lemon juice
  • dash of salt and pepper

Mix together all the ingredients and serve on buns before topping with the shredded BBQ chicken. If there’s any leftover, you can store it in the fridge in an airtight container. We never have any leftovers though because it is lick-the-bowl good (or so I’ve heard)!

Salsa Verde Chicken Tacos Recipe:

  • 2 lbs. skinless, boneless chicken breasts
  • 1/2 cup onion, diced
  • 1 cup jarred salsa verde
  • 1/8 tsp. ground cumin

Dump the chicken, diced onions, cumin, and salsa verde in a large resealable bag. Remove the excess air, seal, and freeze. 

Instant Pot Cooking Instructions:

Take the bag out of the freezer and thaw. Add bag contents to the Instant Pot. Lock the cover and seal the steam nozzle.

Cook on high pressure for 12 minutes (or 20 minutes if cooking from frozen). Release the steam.  Once vented, shred the chicken using tongs or two forks.

Slow Cooker Cooking Instructions:

Thaw. Place the bag contents into the crock-pot® and cook on low for 4-6 hours. Shred before serving.

Serving suggestions:

Serve the shredded chicken on corn or flour tortillas with cheese and all of your favorite taco fixings. Possible toppings are black beans, salsa, hot sauce, shredded lettuce, diced tomatoes, green onions, sliced black olives, avocados, sliced jalapenos, and fresh cilantro.

Philly Chicken Sandwiches Recipe:

Ingredients:

  • 2 lbs. boneless, skinless chicken breasts
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1/2 an onion, sliced
  • 2 tsp. seasoning salt
  • 1 clove garlic, minced
  • 8 slices provolone cheese

For cooking day:

  • 8 hoagie buns

Assembly instructions:

  1. Place the slices of provolone in a medium freezer bag.
  2. Place chicken and all the other ingredients in a large resealable freezer bag.
  3. Remove excess air and seal. Staple the medium and large bags together above the seal and freeze.

Slow Cooker Cooking Instructions:

  1. Thaw.
  2. Put the ingredients from the large bag in the crockpot and cook on low for 4-5 hours.
  3. Shred the meat. Place the filling on the hoagie rolls and top each one with a slice of cheese. If you want, you can microwave or place it in the oven for a short time just to melt the cheese.

Instant Pot Cooking instructions:

  1. Thaw.
  2. Dump the contents of the large bag in the Instant Pot and seal.
  3. Cook for 12 minutes on manual and do a natural release.
  4. Shred the meat. I find it’s easiest to do this right in the Instant Pot. I use my meat masher for this.
  5. Place the filling on the hoagie rolls and top each with a slice of the Provolone.

Crock Pot Pineapple Teriyaki Chicken Recipe

Ingredients:

  • 4 chicken breasts, cubed
  • 1 cup teriyaki sauce
  • 1 cup water
  • 1/3 cup brown sugar
  • 2 cloves garlic, minced
  • 2 cups carrots, peeled and roughly chopped
  • 1 can pineapple chunks, drained
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • can water chestnuts, drained

Assembly Instructions:

  1. Combine the cubed chicken breast, teriyaki sauce, water, brown sugar, garlic, carrots, pineapple chunks, red pepper, green pepper, and water chestnuts in a large bag.
  2. Squeeze the ingredients in the bag together to mix the sauce into the chicken and vegetables.
  3. Remove excess air from the bag, seal the top, and place it in the freezer until you’re ready to start cooking.

Cooking Instructions:

  1. Transfer the mixture to the refrigerator to thaw overnight.
  2. To cook the chicken in the slow cooker, pour the entire bag into the bowl of your crockpot and place the lid on top. Set to cook on low for three to four hours.
  3. To cook the chicken in the oven, transfer the entire contents of the bag to a large baking dish. Preheat the oven to 350 degrees and bake uncovered for 50 minutes.
  4. Serve on rice.

Easy Crock-Pot Chicken Cacciatore Recipe:

Ingredients:

  • 3-5 boneless, skinless chicken breasts
  • 24 oz. jar spaghetti sauce
  • 1 zucchini, coarsely chopped
  • 3/4 cup onion, chopped
  • 1 Tbsp. Italian seasoning

Assembly instructions:

  1. Place the chicken breasts in a large, resealable freezer bag.
  2. Dump the other ingredients in the bag.
  3. Remove excess air from the bag and seal. Freeze flat.

Cooking instructions:

  1. Thaw.
  2. Dump bag contents into the slow cooker.
  3. Cook on low for 4-6 hours. Ensure that chicken is cooked through before serving.
  4. Serve over your choice of pasta noodles. We usually use penne or rotini, but a long noodle is fine too.

You can throw this together so quickly that you might as well make more than one at a time. Just prop the bags open by folding the top over and setting them open on the counter. Line the bags up and then add the chicken to each one before dumping in the rest of the ingredients. This chicken dump recipe couldn’t be easier!

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