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Slow Cooker Swedish Meatballs // Julia Pacheco

  Ingredients 2   tbsp   cornstarch 2   tbsp   water 3   cups   beef broth 32   oz   frozen meatballs 10   oz   can cream of mushroom 1 - 0.8   oz   packet brown gravy powder mix 3   tbsp   Worcestershire sauce 1   tsp   onion powder 1   tsp   garlic powder ½   cup   sour cream Cooked egg noodles   for serving Instructions To a small bowl make the cornstarch slurry, whisk together the cornstarch and water. To a large slow cooker add the cornstarch slurry, beef broth, meatballs, cream of mushroom, brown gravy, Worcestershire sauce, and seasoning stir well. Cover and cook on HIGH for 3-4 hours. Turn the slow cooker off and stir in the sour cream until it is well combined and melted. Serve over egg noodles, cooked rice, or mashed potatoes enjoy! Freezer Meal Directions To the bag, add in all of the ingredients except the broth, sour cream, and egg noodles. Freeze up to 3 months. Wh...
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Slow Cooker Freezer Meals // CHICKEN // Julia Pacheco

  Slow Cooker Honey Garlic Chicken Ingredients 2   lbs   boneless skinless chicken tenderloins ½   cup   low-sodium soy sauce ½   cup   ketchup ⅓   cup   honey 2   tbsp   minced garlic Cooked rice   for serving Instructions To a medium-sized bowl, add in the soy sauce, ketchup, honey, and garlic. Whisk to combine. To a slow cooker, add the chicken and pour the sauce over the top. Cover with the lid and cook on LOW for 6 hours or HIGH for 5 hours. Once cooked, shred and serve over cooked rice. Freezer Meal Directions You can use chicken breast, boneless thighs, or chicken tenderloins for this. Combine the ketchup, soy sauce, garlic, and honey in a bowl and whisk well. Place the chicken in a freezer bag and pour the sauce in. Release any air in the bag and freeze for up to 3 months. Thaw overnight in the fridge. Place everything in the bag into the slow cooker and follow the cooking instructions in step 2 above. Serve over rice....
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