CHICKEN freezer meals // Misc

 Freezer Meals 101

Mediterranean Chicken Sheet Pan
Prep Time
10 mins
Cook Time
27 mins
Total Time
37 mins
 
Course: Main Course
Calories: 466 kcal
Ingredients
  • 8 - 10 chicken thighs boneless and skinless
  • 1 purple onion cut into chunks
  • 1/2 cup sundried tomato and oregano salad dressing
  • 2 cloves garlic minced
  • 2 tsp. Greek seasoning
  • 1 tsp. mint fresh or dried
  • 1 Tbsp. lemon juice
  • 2 Tbsp. capers
  • 2 Tbsp. Kalamata olives pitted
For day of cooking:
  • baby tomatoes
  • crumbled Feta cheese
Instructions
Assembly Instructions:

  1. Place the chicken thighs in a large resealable freezer bag, along with the salad dressing, garlic, onion chunks, Greek seasoning, mint, lemon juice, capers, and olives. Squeeze the ingredients together in the bag to mix, then remove excess air and seal the bag.

  2. Place the bag in the freezer until you’re ready to cook your sheet pan dinner.
Cooking instructions:

  1. Thaw.

  2. Preheat the oven to 400°.

  3. Dump the contents of the freezer bag onto a baking sheet lined with parchment paper.

  4. Add the baby tomatoes to the sheet and stir to mix all the ingredients together.

  5. Bake in the preheated oven for 25 minutes, then sprinkle the Feta cheese over the top. Return the pan to the oven and cook under the broiler for around two minutes to melt the cheese and crisp everything up.

  6. Or cook in air fryer at 380° for 18-20 minutes, flipping once. Add feta and cook for 1-2 minutes more.

Droolworthy BBQ Shredded Chicken Freezer Meal with Garlic
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
 
Course: Main Course
Servings: 6
Calories: 509 kcal
Ingredients
  • 3-5 chicken breasts boneless, skinless or 8-10 boneless, skinless chicken thighs
  • 3/4 cup onion finely minced
  • 4 cloves garlic minced
  • 425 mL barbeque sauce or homemade BBQ sauce
  • 1/2 cup apple cider vinegar
Instructions
  1. Place the chicken, minced onion, minced garlic, barbeque sauce, and apple cider vinegar in a large resealable bag.
  2. Remove excess air and seal.
  3. On the day you want to serve this, take it out of the freezer and allow it to thaw.
  4. Cook it in the crock pot on low for 3-5 hours.
  5. Shred.
  6. Serve in on buns on top of garlic mayo. You can also serve this shredded BBQ chicken on nachos or in tacos.

Garlic Mayo Recipe:

Ingredients:

  • 1/2 cup mayo
  • 4 cloves garlic, minced
  • 1/2 tsp. lemon juice
  • dash of salt and pepper

Instructions:

  1. Mix together all the ingredients and serve on buns before topping with the shredded BBQ chicken. If there’s any leftover, you can store it in the fridge in an airtight container. We never have any leftovers though because it is lick-the-bowl good (or so I’ve heard)!
shredded chicken in BBQ sauce with coleslaw on a bun
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Garlic Mayo Recipe
Servings: 6
Calories: 126 kcal
Ingredients
  • 1/2 cup mayo
  • 4 cloves garlic minced
  • 1/2 tsp. lemon juice
  • dash of salt and pepper
Instructions
  1. Mix together all the ingredients.
  2. Serve on buns before topping with the shredded BBQ chicken.
  3. If there's any leftover, you can store it in the fridge in an airtight container.

Tales From an Empty Nest

QUESO TACOS: (Julia Pacheco) 2 chicken breasts 1 jar salsa con queso 1 can rotel tomatoes 1 pkt taco seasoning Cook on low 5-6 hrs/high 4 hrs CHICKEN&GRAVY: 3 chicken breasts 1 can cream of mushroom soup (or another flavor) 1 pkg brown gravy mix 1 pkg ranch seasoning mix 3/4 cup water Cook on low 6 hrs/high 4 hrs CHICKEN ENCHILADA PASTA: (Julia Pacheco) 2 chicken breasts 1 tsp salt 1/2 tsp pepper 1 tsp chili powder 1 tsp cumin 1 tsp oregano 28oz red enchilada sauce 4oz diced green chiles 16oz pasta 1 cup shredded cheese 3/4 cup sour cream Thaw overnight. Cook on low 6 hrs/high 4 hrs. When the chicken is almost done, cook your pasta according to box directions. Shred chicken and add in the cheese and sour cream. Stir in the cooked pasta. HONEY GARLIC CHICKEN: (She's In Her Apron) 2 chicken breasts 1/2 cup soy sauce 1/2 cup honey 1/4 cup ketchup 1 tbsp dijon mustard 1 tsp paprika 2 tsp minced garlic (Use a cornstarch slurry to thicken before serving) Cook on low 6-8hrs/high 4-5hrs SPINACH ALFREDO: (She's In Her Apron) 2 chicken breasts 16oz heavy cream 1 tbsp minced garlic 1/2 tsp salt 1/2 tsp pepper 1 cup parmesan 1 tsp parsley 5 oz spinach Cook on high 4-5 hrs/low 6-8 hrs. Add the spinach towards the end and cook until wilted. Serve over fettuccini. BBQ CHICKEN: 2 chicken breasts 1 cup BBQ sauce 1/4 cup brown sugar 1 tbsp Worcestershire Oregano Cook on high 4-5hrs. Shred and serve on buns. TERIYAKI CHICKEN: 2 chicken breasts 1/3 cup soy sauce 2/3 cup water 2 tbsp brown sugar 2 tbsp rice vinegar 1tsp sesame oil 2 tsp ground ginger 2 tsp minced garlic 3 tbsp honey (Cornstarch slurry to thicken) Cook on low 6 hrs/high 4 hrs. Serve over rice. MISSISSIPPI CHICKEN: 2-3 chicken breasts 1 pkg ranch seasoning mix 1 pkg brown gravy mix 1 pkg onion soup mix 1/2 cup chicken or beef broth 1/2 stick butter Pepperoncini to taste (I used about 5) Pepper to taste Cook on high 4-5 hours/low 6-8hrs

All Things Mandy
Cheesy Chicken and Broccoli: 2 large chicken breasts 1/2 large onion diced 1 can cream of mushroom or chicken 1 can cheddar cheese soup Place all ingredients in freezer bag Cook Day: season with salt and pepper to taste. Cook on low 7/8 hrs or high 4/5 hrs. Serve over pasta, rice, or baked potato Chicken and Gravy: 2 large chicken breasts 1 can cream of chicken 2 chicken gravy packets Place all ingredients in freezer bag Cook Day: Add 4 cups chicken broth and season with salt and pepper to taste. Cook on low 7/8 hrs or high 4/5 hrs. Serve over pasta, rice, or mashed potatoes

Graciously Saved.com
Spinach and Salsa Chicken
Ingredients:
3-4 boneless skinless chicken breast
2 cups of salsa (or Pico de Gallo)
Frozen bag of spinach (I usually use 1/2 the bag, but you could use more or less)

1 to 2 tablespoons of Mrs. Dash Garlic and Herb seasoning

Directions: Place all items in freezer bag, you can add or wait for the spinach

Write on bag:
   1. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4.
   2. Shred the chicken and mix together with the spinach.
   3. Serve on whole-wheat tortillas, over rice, or even over a salad.

Low Fat Mexican Fiesta Chicken

 Ingredients:
4-5 Chicken Breasts
1 Package Taco seasoning
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Apple Cider Vinegar
1/4 cup Water
1 Can Diced Tomatoes no salt added
1 Cup Frozen Corn

1 Can Black Beans rinsed and drained



Directions:
 Place chicken in freezer bag, mix the taco seasoning in a bowl with oil, vinegar and water, pour over chicken. Add in tomatoes, corn, and beans.

Write on bag: 1 Cup Minute Rice or Barley
   1. Cook on LOW for about 4-5 hours or until chicken can easily be cut in half or shredded,
   2. Remove chicken and add rice or barley into slow cooker and stir, then add chicken and
      stir again, cook for an additional 20-45 minutes longer on LOW. The rice will need to 
      cook about 45 minutes and the Barley only 20-30 minutes
   3. Add additional water if needed with the rice or barley. Serve with shredded cheddar
      cheese on top. 
Southwest Chicken

Ingredients:
1 can of corn, drained
1 can of black beans, drained
1 16oz jar of salsa
3-4 chicken breasts (about 2 pounds)

Directions:
Add the corn, black beans, salsa, and chicken to the ziploc bag.

Write on the bag: 1 (8oz) brick of cream cheese

   1. Dump ingredients into the crock pot. Cook on high for 6-7 hours and low for 7-8 hours.
   2. About 30 minutes before the meal is going to be served remove and shred the chicken.
   3. Cut up the cream cheese into chunks and add to the crock pot with the chicken.
   4. Serve over rice/lettuce. You can also top with shredded cheese-non-PaleoJ!

Teriyaki Chicken

Ingredients:
1 lg bag of carrots
1 red onion cut in chunks
2 lg cans of pineapple (undrained)
4 garlic cloves
4 chicken breasts
1 cup teriyaki sauce

Instructions:
Mix all items together. Split between 2 bags, lay flat and freeze

Write on bag: 1/4 cup teriyaki sauce
   1. When ready to serve add ¼ cup teriyaki sauce to crock pot.
   2. Cook on low 8 hours-can serve over rice or lettuce

Honey Sesame Chicken

Ingredients:
1 lb chicken tenders
3 T olive oil
1 cup honey
2 T sesame seeds
1/2 cup soy sauce
1 tablespoon sesame oil
1 t. salt
1 t. pepper

Directions:
Place all ingredients in freezer bag, toss to coat and freeze. 

Write on bag:
   1. When ready, place in crockpot and cook on low for 4-5 hours. 
   2. Remove chicken & shred, and then return to sauce.
   3. Can serve over hot cooked rice or serve as lettuce wraps..

White Chicken Chili

Ingredients:
2 T. olive oil
1 T corn starch
1 medium onion chopped
1 can chopped green chilis, drained
2 cans white beans (drained)
2 t. cumin
2 t. chili powder
1 lb chicken tenders
1 t. salt
1 t. pepper

Directions:
Place all ingredients except chicken stock in large freezer bag, toss to coat and freeze. 

Write on bag: 2 cups chicken stock
   1. When ready, place ingredients in slow cooker, add chicken stock and cook on low for 4
       5 hours. 
   2. Remove chicken, shred & return to crock pot. 
   3. Serve with warm cornbread (or not:))


Thai Chicken Wings with Peanut Sauce

Ingredients:
2 lbs. chicken drumsticks or wings
1/2 cup bottled salsa
1/4 cup Peanut Butter (almond butter for Paleo)
3 T lime juice
3 T soy sauce
3 T water
2 T freshed chopped ginger
1/4 cup sugar
2 cloves garlic chopped

Directions: Place all ingredients in bag and freeze until ready to cook. 

Write on bag:
   1. Thaw slightly and place in slow cooker. 
   2. Cook on low for 6-8 hours.

She's in her Apron
https://shesinherapron.com/2023/09/18/5-chicken-freezer-meals-easy-meal-prep-for-busy-nights/









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