Dump & Go Freezer-Friendly Recipes // Maegen's Kitchen

 Creamy Italian Chicken

Ingredients: 3 chicken breasts (fresh or frozen) 1 Italian Dressing packet 8 ounces of cream cheese 1 can of cream of chicken soup Note - I add a little chicken broth if I’m using fresh chicken breasts. Directions: Add chicken to crockpot. Sprinkle Italian dressing mix over chicken. Add cream cheese, soup, and broth if using. Cover. Cook on low 6 hours or on high for 3, or until chicken is at least 165 degrees and tender. Shred or dice the chicken and return to crockpot. Serve over rice, pasta, or mashed potatoes. Pot Roast Ingredients: 5-6 pound boneless chuck roast 2 cans of cream of mushroom soup 1 packet of Onion Soup mix 1 cup of water (can also use broth) 1 onion, chopped 1 bag baby carrots 4-5 russet potatoes, cubed salt and pepper to taste Directions: Add onions, carrots, and potatoes to bottom of crockpot. Season with salt and pepper. Place roast on top of vegetables. Season all sides with salt and pepper. Add soups, onion soup mix, and water (I like to mix them in a separate bowl, but you can just put everything in the crockpot if you prefer). Cover. Cook on low approximately 8 hours, or until roast is tender. Serve. BBQ Pulled Pork Note - I normally eyeball everything, but here are approximate measurements: Ingredients: 3-4 pound boneless pork shoulder 2 tablespoons of BBQ Rub (or whatever seasonings you prefer) 1/3 cup root beer (can use soda of choice or broth) 1 cup BBQ sauce (see note below) Couple drops of liquid smoke (optional - a little goes a long way) Directions: Add pork shoulder to crockpot liner. Sprinkle all sides with BBQ Rub. Pour root beer around the shoulder. Add liquid smoke around shoulder. Add BBQ sauce. Cover with lid. Cook on low 7-8 hours or on high 3-4 hours. Once pork is tender, shred and serve on buns. Note - You can omit the BBQ sauce and just add the root beer and liquid smoke if you or your guests don't all prefer BBQ sauce. You can serve the BBQ sauce on the side and allow people to add it if they'd like. Chicken Tacos Ingredients: 3 chicken breasts 1 packet dry ranch dressing mix 1 packet taco seasoning 1 cup chicken broth Directions: Add all ingredients to a crockpot. Cover. Cook on low 6 hours or on high for 3. Once chicken is tender and at least 165 degrees internal temperature, shred chicken. Serve on tortillas with desired taco toppings. You can also use the shredded chicken for nachos, quesadillas, burritos, etc. Leftovers freeze and thaw wonderfully. Cranberry Orange Chicken Ingredients: 1.5-2 pounds chicken tenders 1 can whole cranberry sauce 1 cup orange juice salt & pepper to taste Directions: Place all ingredients in crockpot. Cover with lid. Cook on high for 2 hours or low for 3-4 hours, or until chicken is 165 degrees internal temperature. We like to serve this with rice and drizzle the cranberry orange mixture from the crockpot over the rice.

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