Freezer-to-Slow Cooker Chicken Chili

Transcription

1 Freezer-to-Slow Cooker Chicken Chili Prep Cook 1 medium yellow onion (one cup), chopped 1, 15oz can black beans, drained and rinsed 1, 15oz can cannellini beans (white kidney beans), drained and rinsed 1, 14.5oz can diced tomatoes with green chilies, undrained (my family likes medium-heat) 1, 14.5oz can petite diced tomatoes, undrained 1 cup frozen medley of green & red peppers & onion strips 1 2/3 cup frozen corn 4 cloves garlic, minced 1 tablespoon paprika 3 teaspoons chili powder 2 teaspoons ground cumin 1 1/2 teaspoon oregano 1/4 teaspoon crushed red pepper flakes 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces Place onion, 2 cans of beans, 2 cans of tomatoes, frozen pepper medley, and corn into a gallon-sized plastic freezer bag. Add garlic and seasonings. Add chicken. (It s important to add the meat last so it s the first ingredient to go into your slow cooker.) Remove as much air as you can, and lay bag flat in your freezer. (If you have a standard freezer, the use by date will be 3 months from now.) Thaw overnight in your refrigerator. Add to slow cooker and cook on low for hrs or until chicken is tender. 1

2 Crockpot Chicken Philly Cheesesteak Yields: 6 servings 3 tablespoons corn starch 1 cup chicken broth 2 pounds boneless skinless chicken breasts, cut into strips 1 large onion; sliced 3 bell peppers (the more colorful the better), cut into strips 1/2 teaspoon black pepper 1 clove of garlic, minced 6 slices of provolone cheese Directions 1. Mix corn starch into chicken broth. 2. Place all ingredients EXCEPT for cheese in crockpot. 3. Cook on low setting for 6 hours, or until chicken is cooked through and peppers are soft. 4. Lay cheese over mixture. 5. Cook on low for additional 10 minutes or until cheese is melted. 6. Serve on a fresh, hot roll. You can use as much or as little of the sauce as you would like, depending on how soggy you like your roll. I also like to serve it on the side and use it as a dip. Best served with homemade sweet potato fries! 2

3 Slow Cooker Beef Roast and Carrot Recipe 2-pound boneless beef chuck shoulder roast (No substitutions! This is the best cut of meat for the slow cooker!) 1-2 pounds carrots, peeled and chopped into bite-sized pieces 3 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix (Like homemade taco seasoning. Yum!) Directions 1. Combine all ingredients in your slow cooker. 2. Add lid, and cook on low setting for 8 hours until beef shreds easily with a fork. To Freeze and Cook Later Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on low setting for 8 hours, or until meat easily pulls apart with a fork. Shred meat and serve. Slow Cooker Turkey Black Bean Chili Yields: 6 servings 1 pound of ground turkey 28oz can of tomato sauce 3

4 2 cans of black beans (15oz each), drained and rinsed 1 can of petite diced tomatoes (14.5oz), undrained 1 2/3 cup frozen corn 2 large cloves of garlic, minced 1 tablespoon paprika 1 tablespoon chili powder 2 teaspoons ground cumin 1 1/2 teaspoon ground oregano 1/4 teaspoon crushed red pepper flakes Directions 1. Add all ingredients to your slow cooker. 2. Cover and cook on low 6-8 hours. 3. Break apart turkey and stir. To Freeze and Cook Later 1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date). 2. Add all ingredients to freezer bag, seal, and freeze up to three months. 3. Thaw. 4. Cook on low setting in slow cooker for 6-8 hours. 5. Break apart ground turkey and stir. Serve with shredded cheese and chips! Slow Cooker Shredded BBQ Chicken 1 pound boneless, skinless chicken breasts 1 cup ketchup (I like Simply Heinz) 2 tablespoons Worcestershire Sauce 4

5 1 tablespoon + 1 teaspoon brown sugar 1 tablespoon chili powder 1 1/2 teaspoons hot sauce 1 1/2 teaspoons curry powder Directions Create homemade BBQ sauce by combining ketchup, Worcestershire sauce, brown sugar, chili powder, hot sauce, and curry powder. Add chicken breasts to your slow cooker and top with BBQ sauce. Cover, and cook on low for 8 hours. Shred chicken and return to slow cooker to mix with remaining BBQ sauce. Serve! Buffalo Chicken 5

6 WHAT YOU NEED: 3-4 raw chicken breasts 1 bottle Frank s Red Hot Wing sauce 1 oz dry ranch dressing mix 2 Tbs butter For sandwiches: buns, and toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese, etc. For salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese, etc. WHAT YOU DO: To freeze: Combine chicken, wing sauce, and ranch dressing mix in a gallon ziplock bag, then label and freeze. Before serving, thaw, then cook on LOW in CrockPot for 4-6 hours. 30 minutes before serving, add 2 Tbs butter and shred the chicken with a fork. To prepare right away: Combine chicken, wing sauce, and ranch dressing mix in CrockPot. Cook on LOW for 4-6 hours. 30 minutes before serving, add 2 Tbs butter and shred the chicken with a fork. Simple Slow Cooker Lasagna Soup Print 24oz jar of pasta sauce 4 cups of chicken broth 15oz can of cannellini beans, drained and rinsed 2.5oz of fresh baby spinach (about 3 cups) - this looks like a lot, but it cooks down in the broth 6

7 3 uncooked lasagna noodles, broken into small pieces Instructions 1. Combine all ingredients (except lasagna noodles) in your slow cooker and cook for 6-8 hours on "low" setting. 2. Add noodles and cook for an additional 30 minutes. Easy Crockpot Meatloaf Source: Stephanie Ertel Recipe type: Crockpot Prep time: 8 mins Cook time: 8 hours Total time: 8 hours 8 mins Serves: eggs, beaten ½ cup milk ⅔ cup bread crumbs ½ chopped onion 1 tsp salt ¼ tsp pepper ½ tsp sage 1½ lbs lean ground beef ketchup or BBQ sauce Instructions 1. Label freezer bags with cooking directions and date. 2. Mix together place into freezer safe bags. 3. Place in freezer. 4. On Cooking day, put frozen meatloaf in crockpot, cover with ketchup or BBQ sauce (use as little or as much as you want). 5. Cook on low for 8-10 hours (Our frozen meatloaf was ready in 8 hours) Crockpot Sweet -n- Sour Sausage 2-3 Kielbasa (cut up into bite-sized pieces) 1 can pineapple (I use the larger can...20 oz. I think?) 1 medium onion, chopped 1 bell pepper, chopped **Or, alternatively, I buy a small bag of frozen, chopped pepper and onion mixture to throw into it. Cooked rice Sauce 3/4 cup sugar 7

8 4 T. ketchup 1/2 cup distilled white vinegar 1 T. soy sauce 1 t. garlic salt Mix the sauce ingredients together in a large bowl. To that bowl add the rest of the ingredients except the rice. Mix well. Place the mixture in a gallon ziploc and freeze. The day before serving, thaw mixture in fridge. The morning of serving, place the mixture in the crockpot and cook on low for several hours. Serve with rice. Crockpot Chicken Soup with Mexican Seasonings Yields: Enough soup to feed 3-4 adults 1 pound carrots, peeled and diced 1 medium-sized yellow onion, diced 2 large cloves of garlic, minced 2 roma tomatoes, chopped 1 cup tomato juice (If you buy a big can/bottle, freeze the extra in ice cubes trays for future soups and chilis) 1 teaspoons cumin 1 teaspoon fennel seeds 1 teaspoons chili powder 1 teaspoon salt Juice from 1/2 lime (about 2 tablespoons) 1 pound boneless skinless chicken breasts 4 cups fat-free, reduced-sodium chicken broth (If freezing, this is not needed until day of cooking) Directions Combine all ingredients in crockpot and cook for 4-8 hours, or until carrots are soft and chicken is cooked through. Shred chicken with a fork and serve! 8

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10 This one is not crockpot. This one I make in two 8 x 8 square pans. Million Dollar Spaghetti Casserole 16 oz spaghetti noodles 2 lb jar of marinara sauce 1 lb ground beef 1/2 cup chopped onion 8 oz cream cheese, softened 1/4 cup sour cream 1 cup cottage cheese 2/3 cup Parmesan cheese 2 cups shredded cheese ( I use cheddar/colby blend) Instructions 1. Preheat oven to 350 degrees. Grease 9X13 pan or two 8X8 pans. 2. Boil noodles according to package, drain and stir with a drizzle of olive oil so they don't stick together. 3. In a stand mixer combine cream cheese, cottage cheese, and sour cream. Mix well and set aside. 4. Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir. 5. Begin by layering half of the noodles in the bottom of your greased pan. 6. Top with 2/3 cup shredded parmesan cheese. 7. Layer on the cream cheese mixture. 8. Top with remaining noodles. 9. Spread marinara sauce with ground beef over top. 10. Bake for 30 minutes then sprinkle with 2 cups cheese and return to oven for another 15 minutes. 11. Let cook for 15 minutes before slicing and serving. 12. Enjoy! 13. *If you want to freeze this, double wrap the casserole in heavy duty foil with instructions written on top. Thaw over night in fridge and top with cheese the last 15 minutes as directed. 10