Crockpot Chicken Tacos Freezer Meal

• 2 boneless skinless chicken breast, fat trimmed and cut in half
• 1 tablespoon chili powder 
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 to 1 cup chicken broth

1. Label bag with name and instructions 

2. Add chicken, spices, and broth to bag. Get as much air out as possible, seal bag.

To Prepare:

1. Thaw in fridge overnight, in a bowl prevent leakage.

2.  Crockpot on low 6 to 8 hours. Make sure chicken is completely covered in broth. Add more broth if you need to. It will seem like a lot of liquid, but it's the key to the moist taco meat. 

3. Chicken is ready when you can shred with a fork. Chicken will absorb the remaining liquid once shredded.
4. Serve in burritos, over rice, on salad, or in quesadillas.

5 Back To School Crockpot Freezer Meals

I don't really want to think about  school time while it is sunny and summer outside, but I know it is important to to prepare BEFORE Back-To-School Busyness begins.Each recipe below last for three months in freezer, so you can prep for those first few months getting back into school routine.  

5 Easy Crockpot Freezer Meals (recipes below)

All of these recipes are easy to assemble, and no cooking involved day of prep. My friend and I made four of each of the recipes, 20 meals total with each of us taking home 10 meals. 

1. Sweet and Sour Meatballs (a.k.a. Hawaiian Meatballs) 
2. BBQ Pulled Pork
3. Mediterranean Pork Chops
4. Cilantro Lime Chicken with Black Beans and Corn
5. Teriyaki Chicken

Crockpot Sweet and Sour Meatballs

(a.k.a. Crock-pot Hawaiian Meatballs) 

 Ingredients:

• 20 oz can pineapple tidbits or chunks 
• 1 green pepper, diced
• 1/2 cup peeled and cut carrot (about half size of baby carrots)
• 8 oz can sliced water chestnuts (drained)
• ½ cup white vinegar
• 3 tbsp cornstarch
• 3 tbsp soy sauce
• 1 cup brown sugar

  Day of Cooking

• 28 oz package frozen meatballs (use day of cooking)

Materials needed:

• Sharpie
•  gallon-sized freezer-grade ziploc bag
• measuring cups & mixing bowl
• can opener

To freeze

1.Label Freezer Bag with cooking directions & date.

2. Drain Pineapples into mixing bowl, set juice aside.

3. Place  pineapples, carrots, pepper, and water chestnuts in bag.

4. Combine remaining ingredients in a mixing bowl with pineapple juice and pour over veggies & fruit in bag). 

5. Remove as much air as possible, freeze flat for up to 3 months.

To serve: 

1.Thaw in fridge overnight. 

2. Place Frozen Meatballs (can also use chicken breasts instead)  in bottom of crock pot. 

3. Pour contents of bag in crock-pot.  Cover and cook on low for 3 to 4 hours.

4.. Serve over rice.

Crockpot Pulled Pork

 Ingredients 

•1- 2-3 pound pork shoulder (also called pork butt or Boston Butt)

•Sea salt & pepper

•1/2 TBSP Minced Dried Onion

•1 cups barbecue sauce

•1 cans Root Beer

•1/2 tablespoon seasoned salt

 To Freeze:

1.Label your bags with cooking directions & date.

2.Rub meat with sea salt and pepper; set aside.

3.In medium bowl, whisk together barbecue sauce, Root Beer, & seasoned salt until smooth, then add onion.

4. Place meat into gallon-size Ziploc bag. 

5. Pour sauce over meat; freeze until needed.

To serve:

1         Thaw in refrigerator; pour contents into slow cooker and cook on LOW  heat for 8 hours.

2         Remove pork, Trim fat and pull meat apart with fork.

3         Serve on it's own, or on Hawaiian Rolls or Hamburger Buns.

Crockpot Mediterranean Pork Chops

• 4 to 6 Pork chops, thin cut
• 1/8 c. olive oil
• 1 c. chicken broth
• 2 cloves of garlic, chopped
• 1 tbsp. paprika
• ¾  tsp. poultry seasoning
• 1 tsp. dried oregano
• ¾ tsp. dried basil

   Materials needed:

• Sharpie
• gallon-sized freezer-grade ziploc bag
• measuring cups

To freeze:

1. Label Bag with instructions & date.

2. Combine all ingredients into a Ziploc bag and freeze flat.

To serve:

1         Thaw overnight in fridge

2         Cook on low in Crockpot for 8 hours.

3         Serve with rice or noodles, or mashed potatoes, and a vegetable side.

Crockpot Cilantro Lime Chicken 

with Corn and Black Beans

Ingredients  

• 2 chicken breasts                                
• 4 TBSP of lime juice              
• 1 to 2 cup fresh cilantro, chopped            
• 1 bags (16 oz) bag frozen corn           
• 2 minced garlic cloves                        
• 1 TBSP dried minced onion  
• 1 cans black beans, drained and rinsed
• 3 tsp cumin                             
• salt and pepper to taste
• 2 tbsp olive  oil         

 Materials needed:

• Sharpie
•  gallon-sized freezer-grade ziploc bag
• measuring cups
• can opener

Directions:

1.Label your bags with cooking directions and date.  

2.Trim all fat off of chicken breasts and cut in half to have a total of four pieces of chicken per bag

3.Place ingredients in a gallon-sized freezer-grade ziploc bag. Mix together and zip closed, make sure all air is out and seal tight. Lay flat to freeze

To Serve

1.When ready to eat, remove from freezer and thaw in fridge overnight.

2.Put contents of bag in Crockpot, and stir in 2 Tbsp of Olive oil (optional).

3.Cook on LOW for 6 to 8 hours (or HIGH for 3 to 4 hours).  

4. Shred Chicken with Fork. .Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Adapted from Over The Moon

Crockpot Teriyaki Chicken 

• 2 chicken breasts                                          
• 1 1/2 cup chopped carrots (optional if you don't plan on using the stir fry vegetables below)              
• 1 tbsp dried minced onion                            
• 2  minced garlic cloves                                 
• 1 (26 ounce) undrained cans pineapple tidbits (or a 1/2 cup of pineapple juice if your kids don't like pinapples)        
• •1/2 cup teriyaki sauce                                   

Day of Cooking:

• 1 bag of Frozen Stir Fry Vegetables  (I buy the Steam-able ones that I can throw into microwave)

 Materials needed:

• Sharpie
•  gallon-sized freezer-grade ziploc bag
• measuring cups
• can opener

To freeze

1. Label your bags with cooking the directions and date .

2. Trim all fat off chicken breasts and cut in half to have a total of four pieces of chicken per bag. Add meat to bag

3. Add remaining ingredients to each bag.

4. Let out air, seal bag, and lay flat in freezer. Can be used within 3 months.

To serve.

1. Crockpot on High 4 hours or Low for 6-8 hours
2. Shred chicken with fork. 
3. Serve with Steamed Stir Fry vegetables & over hot rice.

Cilantro Lime Chicken with Corn and Black Beans~Crockpot Freezer Meal

One of my favorite perks of participating in a Freezer Meal Swap  has been getting me out of a recipe rut.  If you are a fan of Chipotle, but on a  budget, this hits the spot!   Everyone in my house asks for second, and thirds, of this recipe.  It also makes your house smell AMAZING!

Cilantro Lime Chicken with Corn and Black Beans

Crock Pot Freezer Meal

Ingredients:

·         2 boneless skinless chicken breasts

·         Juice from 2 limes- about 4 tbsp (you may add more if you like lime flavor)

·         1 -2 cups fresh cilantro, chopped

·         1 (16 oz) bag frozen corn

·         2 minced garlic cloves

·         1/4 cup dried minced onion flakes (or 1 small chopped red onion, but my kids don't like the texture of onion so we use the dried)  

·         1 can organic black beans, drained and rinsed

·         1 tsp cumin (we love cumin at our house, so I add 2 to 3 tsp)

·         salt and pepper to taste

Optional- Add 1 to 2 TBSP of Olive Oil

Directions:

• Trim fat from chicken. Cut breasts into halves, so that you have 4 pieces of chicken in each bag.
•  Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. Freeze for up to 3 months.

• When ready to eat, remove from freezer and thaw in fridge for 24 hours. Thawing is best, but if cooking from frozen, run bag under hot water to break up pieces.
• Cook in Crockpot on LOW for 8 hours (or HIGH for 4 hours). 
• To serve: Shred Chicken with fork and serve with hot  tortillas corn tortillas for gluten free) or on top of rice. Serve with toppings such as with sour cream, guacamole, salsa, and cheese. can also be served on top of lettuce as salad.

TIP: Pair it with Cilantro Lime Rice, and you will feel like you are at Chipotle! Added plus, this is one of those recipe that also taste great as leftovers.

I adapted this recipe from Over The Big Moon  to fit out family tastes.

Crock-pot HawaiianMeatballs

This is a kid-friendly recipe that my kids ask for seconds and taste great as leftovers.
 I have also found this is a budget-friendly crowd-pleaser that I can make quickly for potluck or carry-in dinners.  Easily to double the recipe for large crowds. Serve with rice of your choice, or by itself.

GLUTEN FREE CROCK POT HAWAIIAN MEATBALLS 

Prep Time- 5 minutes
Cook time- Crock-pot low for 3-4 hours
Serves-5-7 people

Ingredients:

• 28 oz. package of precooked, frozen meatballs 
• 20 oz can of unsweetened pineapple tidbits -or chunks, depending in large you like your pineapple (put juice aside)
• 1  large green pepper, diced
• 3/4 to 1 cup of  brown sugar
• 3 TBSP. cornstarch
• 3 TBSP GF Soy sauce
• 1/2 cup of white vinegar
• 1 Can of sliced water chestnuts, drained (optional)
• Cup shredded carrots (optional) 

Directions:

1. Put meatballs in crock pot and top with green pepper and drained pineapple tidbits. 
2.  In a separate bowl mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. 
3.  Pour sauce over meatballs, pineapple and green peppers.  Cook on low for 3-4 hours or until heated through.  
4. Serve over rice.

Crockpot Apple Butter

This recipe could not be simpler, you can literally cook it in your sleep!  We use it on English Muffins, and sometimes instead of jelly in PB & J.  IT also makes a wonderful Christmas gift for teachers!

Crockpot Apple Butter

Ingredients

• About 3 to 4 lbs of apples- cleaned,  cored, and peeled
• 2 cups of brown sugar
• 1 tsp nutmeg (dried ground)
• 2 tsp of cinnamon  (dried ground)
• 1/2 tsp cloves (dried ground)

Materials Needed:

• Apple Peeler & Corer
•  8oz Jelly Jars with Lids and Bands
•  Canning Kit

1. Fill crock-pot with apples.  Add other ingredients & Stir until mixed.

2.  Cover and cook on low setting overnight, about 8 to 10 hours, until butter is spreadable consistency.  I put mine on about 9:00pm and stirred again before I went to sleep at 11:30pm.

3. In the morning, You can test the consistently by putting some on a spoon and letting it fall.  If the water separates from the apple, it isn't think enough. If there is still too much liquid take off lid of crock-pot and cook on high until thickened.

4.  Store for future use:

• In fridge for 6 weeks
•  In freezer for 6 months.  
• Water bath Canning- 10 minute hot water bath, 1/4 inch head space. 

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