If you follow me on Facebook, then you have most likely heard about my freezer meals I have been preparing lately. (What's a freezer meal...I'll give it to you in a nutshell....) I buy my fresh ingredients (I buy large quantities of ingredients that will go into almost any dish) and gallon size freezer bags. I mix my sauce/wet ingredients and spices up in the bags, then I add the meat, then the veggies (or fruit). I push all of the air out, label and date, then freeze them flat (as you can see, I'm down to my last two meals, eeek!). When you're ready to enjoy, defrost a bit, then toss into your slow cooker. That's it!
Just by using chicken, onions, and peppers, you can mix and match any spices, herbs, or sauces you have on hand to make multiple freezer meals!
Now....the real reason for the post.....the Mexican chicken (this is what I labeled it when I prepped it). I used it this time for Crock Pot Tacos! (Yum!) Before I get into the recipe and prep, I want to share, that if I would have added a can of chicken broth/stock and 1/8 cup of lime juice to my crock pot.....I would of been enjoying some delicious Tortilla Soup! You could use this for tacos, soup, enchiladas, you name it! The leftovers are also great when making homemade pizza! Just toss on top like you would pepperoni!
Ok, now for the recipe:
Prepared in a gallon size freezer bag:
one can of corn, one can of diced tomatoes, one small can of green chiles, and a pack of taco (or fajita) seasoning. Mix well.
Add the chicken (I used 3 chicken breasts per bag). Slice onions and add on top of the chicken.
If you played your cards right, you should have a full bag now! Press, seal, label, and freeze! It's that simple!
Defrost. Empty contents of bag into crock pot. Cook for 8 hours on low (you want the chicken to fall apart and shred). After your food is cooked, serve as you like! For the tacos, I served on flour tortillas and garnished with cilantro, green onions, and lime!
One bag fed our family of four and left us with leftovers for my lunch!