Chicken Freezer Meals Part 2 // Jen Chapin

nstant Pot Freezer Meal: Greek-Style Lemon Chicken and Potatoes

Prep time5 minutes

Cook time15 minutes

Serves2 to 4

Nutritional Info

Ingredients

• 8 

  baby Yukon gold potatoes (about 8 ounces total)

• 2 

  bone-in chicken breasts (about 2 pounds total)

• 1 

  medium lemon

• 2 tablespoons 

  olive oil

• 1 teaspoon 

  kosher salt

• 5 

  fresh oregano sprigs, plus more for serving

• Serving options: freshly ground black pepper, crumbled feta cheese

• 1. Fit a gallon-sized freezer zip-top bag inside the insert of Instant Pot or electric pressure cooker. Halve 8 baby Yukon gold potatoes and place in the bag. Remove the skin from 2 bone-in chicken breasts; cut them in half crosswise and place on top of the potatoes. Finely grate the zest of 1 medium lemon (about 1 tablespoon), then juice the lemon into the bag (about 2 tablespoons). Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 5 fresh oregano sprigs.

  2. Seal the bag, pressing out as much air as possible. Freeze the bag (still inside the insert) until solid, at least 6 hours or overnight. Remove the bag from the insert and keep frozen up to 3 months.

  3. To cook, remove the frozen ingredients from the bag and place in the Instant Pot. Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 15 minutes. It will take 18 to 20 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 7 minutes. Quick release any remaining pressure.

  4. Discard the oregano. Divide the chicken and potatoes among serving bowls. Pour the cooking liquid through a fine-mesh strainer, then spoon the liquid over the bowls. Serve with freshly ground black pepper, more fresh oregano leaves, and crumbled feta cheese if desired.

  Recipe Notes

  Freezing options: You can fit the freezer bag over an 8-inch round cake pan or other container similarly shaped to the Instant Pot insert instead.

  Make ahead: The uncooked ingredients can be frozen for up to 3 months. 

  Storage: Refrigerate leftovers in an airtight container up to 4 days.

Slow Cooker Cool Ranch Chicken

Ingredients

• 1 1/4 lb of boneless skinless chicken breasts
• 1 envelope dry taco mix
• 1 envelope dry ranch dressing mix 
• 1 1/2 cups low sodium chicken broth

Instructions

1. Place the chicken in the crock pot.
2. Add the taco mix, ranch dressing, and chicken broth on top of the chicken.
3. Cover and cook on low for 6 hours.
4. Shred the chicken directly in the slow cooker.
5. Serve as tacos, burritos, quesadillas, or taco salad. Enjoy!

Crockpot Thai Chicken Curry Recipe

Ingredients

• ▢2-4 cups chicken stock (see notes)
• ▢4-8 tablespoons Thai red curry paste (see notes)
• ▢2 tablespoon soy sauce (gluten-free, if needed)
• ▢2 tablespoon coconut sugar (or sub maple syrup or brown sugar)
• ▢2 tablespoon minced ginger
• ▢2 tablespoon fish sauce (see notes)
• ▢6 cloves garlic (minced)
• ▢2 lb boneless skinless chicken thighs (cut into bite sized pieces)
• ▢2 large kabocha squash (cut into 1-inch cubes – or 1 small butternut squash)
• ▢2 medium yellow onion (chopped)
• ▢2-4 chili peppers (if you like extra heat)
• ▢28 ounce can coconut milk
• ▢2 large bunch of kale (torn into small pieces, roughly 2 packed cups)
• ▢Optional: cilantro, chili peppers, and lime to serve

Instructions 

• Place all the ingredients, except for the coconut milk and kale, into your crockpot and stir together well. Set your crockpot to cook on high for 4 hours.
  2-4 cups chicken stock, 4-8 tablespoons Thai red curry paste, 2 tablespoon soy sauce, 2 tablespoon coconut sugar, 2 tablespoon minced ginger, 2 tablespoon fish sauce, 6 cloves garlic, 2 lb boneless skinless chicken thighs, 2 large kabocha squash, 2 medium yellow onion, 2-4 chili peppers
• After 4 hours, stir in the coconut milk and kale and let it sit while you prepare the rice, cauliflower rice, or quinoa to serve.
  28 ounce can coconut milk, 2 large bunch of kale
• Top with a little cilantro, lime, and, if you like it extra spicy, some chopped chili peppers.
  Optional: cilantro, chili peppers, and lime to serve

Last step:

• After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!

Slow Cooker Buffalo Chicken Recipe

Ingredients 

• 4 lbs. boneless skinless chicken breasts
• ▢24 oz. Frank's Red Hot original sauce, (look for the original sauce, not the one labeled wings)
• ▢2 oz. ranch dressing packet, dip mix works too!
• ▢1 cup salted butter, (1 stick)

For Serving:

• ▢hamburger buns (or slider buns), toasted
• ▢ranch or blue cheese dressing

Instructions 

• Add the chicken breasts to the slow cooker.
• Sprinkle over the ranch dressing (or dip) mix.
• Pour over the Frank's Red Hot Sauce.
• Add the cube of butter on top.
• Place the lid of the slow cooker. Cook on LOW for 6-8 hours or on high for 4 hours.
• When the cooking time is up, take two forks and shred the chicken.
• Serve over buns and top with ranch or blue cheese dressing. (see my notes below for other serving ideas)

Sarah’s Notes

What are other ways to serve buffalo chicken?

• Serve on rice, mashed potatoes or on a baked potato.
• Toss with pasta.
• To make this lower in carbs serve with celery and ranch on the side or serve in lettuce or low carb tortillas.

Must I use the butter?

You can leave it out but note adding the butter cuts on the spiciness and the vinegar flavor.

Can I make this into a freezer meal?

You can make buffalo chicken into a meal prep freezer meal! Place the entire recipe before cooking into a freezer bag. Freeze for up to three months. When ready to cook, thaw and follow the recipe as written.

How to store:

Place in airtight containers or ziplock bags. It will last in the fridge for five days or in the freezer for three months.

Variations:

• If you want creamy buffalo chicken, add one eight-ounce package of cream cheese at the beginning of the cooking time. The buffalo chicken is great as a dip if you add cream cheese.
• Any cut of chicken, such as boneless thighs, bone-in thighs, drumsticks, or breasts, can be used. Turkey can be used as well!
• To make dairy free, use dairy-free butter and serve with dairy-free ranch dressing.

Nutritional values are just for the chicken and sauce (hamburger buns not included in the values)

Nutrition

Calories: 241kcal | Carbohydrates: 2g | Protein: 24g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 1802mg | Potassium: 420mg | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg