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Last fall, when I went to go hang out with my sis and new baby niece, I put together a batch of freezer meals for her. However, the post got buried and I just rediscovered it this week!
While I was there, we ate one of the batches of Texas Chowder together (YUM!), and my family would eat Honey Rosemary Chicken once a week, but I didn’t try the other two recipes, so I can’t give a review of those.
You’ll notice that the first recipe is just a regular soup recipe. I’ve started tripling or quadrupling a soup recipe to cook while I chop for freezer meals- the first batch becomes dinner that night and the other two or three are frozen for later.
TEXAS CHOWDER (triple or quadruple this recipe, prep it first and cook it while you prep the rest of the meals)
1 Chicken breast, cooked and diced, 3 cups chicken stock, 4 Yukon Gold potatoes, 2-3 strips bacon, ½ stick of butter, 2 carrots, diced, 2 celery stalks, diced, 1 diced onion, 1 tsp minced garlic, ½ cup flour, 3 cups frozen yellow corn, 2 cups milk, salt and pepper to taste
DIRECTIONS In a large pot, bring stock to a boil. Place the whole chicken breast in the stock and boil until cooked. Remove from pot and reserve the stock.
Peel potatoes and boil in a separate pot until almost finished. Cut into large chunks. Set aside.
Dice the celery, carrots and onions.
In a large skillet, cook 2-3 strips bacon until crispy. Remove from pan and set aside. Drain most of the bacon fat from the skillet, but keep 2-3 Tablespoons. Melt the butter in the same skillet. Over medium heat, sauté the carrots and celery until almost tender. Add the onion and the garlic and keep sautéing until tender. Add the flour and stir until lightly browned.
Add the corn to the stock and bring to a boil. Mix in the vegetable mixture, the chicken and the bacon. Keep simmering for roughly 20 minutes. Near the end, add the milk and the potatoes.
Salt and pepper to taste.
IN THE BAG- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite sized pieces, 1/3 c balsamic vinegar, 1/3 c honey, 1/3 c olive oil, 3 T chopped fresh rosemary, 1 t salt. Let marinate for several hours in the refrigerator before freezing.
TO COOK- Let defrost completely in the fridge (24 hours). Add 1 cup of water and the contents of the bag to the crockpot. Then cook on high for 3-4 hours or low for 6-8 hours. Ten minutes before serving, add cornstarch to thicken the sauce.
TO SERVE- Serve over couscous (or rice). Be generous with the sauce as you ladle- it’s fabulous.
And, of course, to make this little adventure a little easier, the shopping list for these freezer crockpot recipes is ready for you (the shopping list provides enough for one batch of each recipe- to make more meals at once, multiply accordingly). Enjoy!
ps- If you’re looking for more Freezer Crockpot Recipes- here are Round 1, Round 2, the garden edition, and Round 3.
karen king says
does all the chicken in these recipes have to be cooked prior to making the bags?
Janis, no, I just put it in raw. Some have expressed concern about ecoli, but we haven’t seen any negative effects…
Robin hICKS says
Do you have recipes besides C H I C K E N???
Sure Robin- if you check the later posts, there’s a beef broccoli recipe and a pineapple pork recipe. We also have a post in the works with some non-chicken recipes. 🙂
Susan Wallace says
Sounds so easy
Monika Nicole Berlinger says
Do you have only CHICKEN meal recipes or do you ALSO have BEEF or PORK recipes to make for the freezer in batches.?
I like your many chicken recipes BUT we LIKE BEEF & PORK more than chicken as we rotate all 3 on a weekly basis so as NOT to only rely on CHICKEN almost each night.
Hey Monika- there is a pineapple pork recipe and a beef broccoli recipe in one of the later batches (and we have some non-chicken recipes in the upcoming freezer cooking post). Hope that helps.
Love these pages! so hopeful for ideas! thank you 🙂
I need a little more info on the soup. Do you cook three batches at once? If you do then freeze, how do the potatoes and milk do on the two frozen meals?
Hey there- yes, I cook all three batches at once and then divide and freeze. And the potatoes and milk do totally fine… 🙂
This is the best thing since sliced bread. Please keep them coming.
This may be a silly question but, when you make the Texas Chowder do you freeze it after it has cooked?
Yep, sure do! Then, just reheat in a stock pot. Hope that helps!