Last week I posted a list of 30 things I want to do while I’m 30. I’m still 8 days away from my birthday, but I figured I might as well get started on it while I’m excited! While creating the list, I’d also been mulling over how to tackle this freezer cooking phenomenon that is all over Pinterest. It seems easy enough, right? Throw some food in a bag, then pull it out when you’re ready to cook it.
Well, it’s more than that. There’s a lot of planning and coordinating that goes in to it, a huge shopping trip, hours of food preparation, and a little bit of Tetris skill. I’ve been scanning the boards for recipes, but all the combinations of recipes that I found had a few that just didn’t sound appetizing to me. It seems that bloggers work in recipe groups of about five, buying ingredients that work in more than one recipe. And for some reason, all of the fivers that I found included some sore of pineapple chicken. I LOVE pineapple – but I hate it cooked with meat.
Then it dawned on me that I don’t need to find a specific “freezer recipe”. Just prep my favorite crock pot recipes, freeze them, and pull them out when ready to use! I wrote up ten, yes ten, recipes that I was determined to concur. Wrote up my shopping list, and got to it.
Shopping was interesting. One new to me recipe called for a brisket which I had never purchased before. I didn’t realize it was a $35 investment, so I skipped that. But, didn’t remember what other ingredients went with it so I ended up with a few unused extras. I also WAY underestimated the amount of chicken I needed for everything I picked out.
This all turned out OK though, because in the end I only ended up doing four of the recipes and I was exhausted and out of ingredients by the end of it all.
The first one I’ll share with you was inspired by my Homemade Taco Seasoning from last week.
I adapted this recipe for Taco Chicken Bowls
Chicken Taco Chili over Rice
2 Chicken Breasts
2 Cups Salsa
1 can of Black Beans
1 package of Frozen Corn
3 Tbs Taco Seasoning
- Place all ingredients in a ziplock bag.
- Squish bag around to mix slightly.
- When you’re ready to eat it, remove the bag from the freezer and dump it in the crock pot. Add a cup or so of water or broth. Cook on low 6-8 hours.
- Open crock pot, shred chicken with a fork, continue to cook on high until ready to serve.
- Serve alone, or over rice or pasta!
- Serve in soft taco shells!
- Sprinkle with cheese, cilantro, avocado, sour cream, more salsa, anything!
All of the sites for freezer cooking tell you to lay your bags flat. This was great until I had one leaky ziplock. So, I put them all in looking like you see below. This was find for me though, because they still all stacked in this shape, AND, the “block” fit in my crockpot without thawing. Looks appetizing, huh?
The house smelled AMAZING when I got home from work! I ended up cooking mine for 12 hours. From 6am-4pm on Low, then shredded the chicken and cooked on high til 5 when we ate. I cooked up an entire bag of brown jasmine rice (which I froze in 5c tupperwares) and served it over rice, sprinkled with a little sharp white cheddar.
My husband pretty much loves anything that comes out of the crock pot. This recipe made enough for us to each to have it for dinner twice and lunch once.
I had a slight phobia of leaving the crock pot running all day while I wasn’t home. Do you leave yours running unattended?