If you've been paying attention, I've started a series called Freezer Cooking Fridays right here on this blog. This series stemmed from my newfound love of Freezer Cooking, so I've been trying to combine Freezer Cooking and Crockpot Cooking. The results have been great so far! It's simple: take your favorite Crockpot recipe, gather ingredients, do any prep work needed, put everything in a freezer bag, and pop it into the freezer. Then when that busy morning comes along, toss everything from the freezer bag into the crockpot, set it, and you're done! You don't even have to thaw it out, which works out great for me.
So, are you ready to try it for yourself? Here's a perfect recipe to get you started with Crockpot Freezer Cooking...
Crockpot Salsa Chicken - Freezer Style
photos coming soon!
- 4 boneless, skinless chicken breasts
- 1 jar of salsa or picante sauce (regular size jar)
- 1 can black beans, drained
- 1 can of corn, drained, or about 2 cups of frozen corn
Night before Cooking Day: take bag out of freezer and leave in fridge overnight. If it doesn't thaw a little bit, you might have a hard time fitting the frozen chunk into the crockpot.
On Cooking Day: Dump contents of freezer bag into crockpot, and cover. Cook on low 8 hours or until it looks good. If ingredients aren't frozen, cook on low 4 hours or until chicken is no longer pink.