Cheesy Chicken and Hashbrown Casserole
I found this recipe here: http://crockpotrecipeexchange.com/2012/01/cheesy-chicken-and-hashbrown-casserole.html
Here is how I made this:
-1 bag of hasbrowns (I used refrigerated, you could use frozen)
-1 large or 2 small chicken breasts, cut in strips and cooked in diced onions
-about a cup of grated cheese
-1 can of cream of chicken soup
-8 oz of sour cream
-about 1/4 cup of milk to thin it all out
I combined the ingredients above in a bowl and then put them in a freezer bag. To cook, thaw it out the night before in the fridge, then layer it all in the crock pot and cook on low for 6 hours. I suggest using a crock pot liner to make clean up easier.
Twice Baked Potatoes
I wrapped the potatoes in foil and baked at 400 for 1 hour. Then I split them in half and scooped out the insides. I put the insides in a bowl and added grated cheese, butter, sour cream, salt, pepper and garlic powder. You can add whatever you want, the sky is the limit.
Then after I mixed up all the goodness into the scooped out potatoes, I scooped them back into the potatoes as you see on the left. Then I topped them with more grated cheese. I grated the cheese using my new salad shooter which I found at the thrift store for $2. Score. Did you know that the grated cheese in the bag at the store has chemicals added to it so it won't stick together. Ew. I'll grate my own. thankyouverymuch.
After I prepped the potatoes, I placed them on a cookie sheet and put them in my freezer. I leave them there for a few hours and then put them in a freezer bag and then into my freezer. The fancy term for that is flash freezing.
Crock Pot BBQ Chicken
I got this recipe from here: http://forkinit.blogspot.com/2010/09/crockpot-barbecue-chicken.html
Here's the recipe:
4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
I combined everything in a freezer bag, wrote the directions and froze it.
Thaw in the fridge overnight and then dump it all in the crock pot and cook on low for 4 hours.
Crock Pot Creamy Buffalo Chicken Sandwiches
I got this recipe from here: http://crockpotrecipeexchange.com/2011/07/creamy-crock-pot-buffalo-chicken.html
To prepare this for the freezer, I put 2 chicken breasts in a freezer bag and added a bottle of BBQ sauce. Thaw it out the night before in the fridge and then cook on low for 3 1/2 hours in the crock pot. Before serving, shred the chicken and melt 8 oz of cream cheese in with the mixture. Serve on buns of your choice. Add whatever you'd like to make it yummy.
Bacon Ranch Chicken
Here's the recipe:
- 4 Boneless skinless chicken breasts
- 2 Tablespoons of Real bacon bits
- 1 Teaspoon of Minced garlic
- 1 Package of Ranch dressing mix
- 1 Can of Cream of chicken soup
- 1 Cup of Sour cream
- Cooked egg noodles
I combined everything except the egg noodles in a freezer bag. I will thaw it the night before in the fridge and will cook it on low for 4 hours. Shred it and serve with cooked egg noodles.
Chicken Pot Pie
This is my concoction, I made this up on the fly.
- 1 chicken breast cut into small chunks
- 4-5 diced up carrots
- 1 can of cream of chicken soup
- frozen veggies of your choice
- 1/2 cup of shredded cheddar cheese
- 8oz of cream cheese
- milk to thin it out a bit
Put all of this in the crock pot and cook on low for 4 hours. Heat the crock pot back up and put biscuits on top before serving. Cook the biscuits until done. I think it'll take about 30 minutes to cook the biscuits if you put the crock on high.
I got this recipe from here: http://www.crockadoodledo.blogspot.com/2012/04/italian-chicken.html
To prep this for the freezer, I seasoned the potatoes, carrots and chicken separately and put each one in a quart freezer bag. Then I put the 3 quart size bags in the larger freezer bag and freeze. Thaw the night before in the fridge and then layer in the crock in the morning and cook on low for 6-8 hours.
This is not a crock pot meal. I took a large chicken breast and cut it into strips and cooked it with onions. Then I added a jar of alfredo sauce and some frozen spinach. Thaw it the night before in the fridge. Warm it up and then add cooked noodles of your choice with it to serve.
Another recipe on the fly. In the large freezer bag is a pack of tortillas, a ziplock of grated cheese, 2 chicken breasts in a ziplock and another ziplock with a can of black beans with diced onions and taco seasoning. I intend to thaw all of this out and then cook the chicken and beans on low for 3 hours. Shred it and serve on the tortillas and add cheese.
I literally took 2 chicken breasts, added a bottle of mesquite marinade and froze it. Cook on low for 4 hours and serve over rice or pasta.
I got this recipe from here: http://crockpotrecipeexchange.com/2011/03/chicken-spaghetti.html
I modified this to meet my family's taste preferences. I added frozen peas, diced carrots, and onions. Then I put 2 chicken breasts in the bag and poured the sauce mixture over it. Cook all of this on low for 4 hours. Shred and serve over spaghetti.