Last updated: February 25. 2014 11:38PM - 749 Views
By Sara Pokorny spokorny@civitasmedia.com



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If I can start my day by chucking something into a Crock-Pot so dinner is ready as soon as I walk in the door, I’m happy.


But, if I can start my day by chucking something into a Crock-Pot without even having to worry about measuring out ingredients, well, then I am in an even better mood.


That’s why I love the idea of a meal shoved in one-gallon Ziploc bags that just needs to thaw for a bit, then dumped into the slow cooker.


There are a variety of different kinds, and all of these below (courtesy of ashleynoelbarnes.blogspot.com) can be made in the matter of two hours. That’s 10 meals, ready at your beck and call. Just label each bag with the recipe name, cooking time, and any other special instructions, then have at it – and thank me later.


Tip: While loading the bags up, get as much air out of them as possible, and once everything is inside, squish it around with your hands so the contents are distributed evenly.


CILANTRO LIME CHICKEN


• 3 chicken breasts


• juice from 2 limes


• 1 bunch cilantro, chopped


• 1 16-oz. bag corn


• 2 garlic cloves, minced


• 1/2 red onion, chopped


• 1 can black beans, drained and rinsed


• 1 tsp cumin


• salt and pepper


Cook on low for 8 hours, then shred meat and serve on tortillas.


CHICKEN BROCCOLI ALFREDO


• 3 chicken breasts, cut into strips


• 1 16-oz. bag frozen broccoli


• 1 large green pepper, chopped


• 2 16-oz. jars Alfredo sauce


Cook on low for 4-6 hours, serve over noodles.


HAWAIIAN CHICKEN


• 2-3 chicken breasts


• 1/2 cup white sugar


• 1/2 cup vinegar


• 3 garlic cloves, minced


• 2 tbs soy sauce


• 1/2 can of large pineapple chunks


• 1/2 cup of pineapple juice (from can)


Cook on low for 6-7 hours, shred and serve over rice.


TERIYAKI CHICKEN


• 3 chicken breasts, cut into bite-size pieces


• 1 cup teriyaki sauce


• 1 cup water


• 2/3 cup brown sugar


• 3 cloves garlic, minced


• a few sprinkles of ginger


Cook on low for 4-6 hours.


CREAMY ITALIAN CHICKEN


• 4 chicken breasts


• 1 8-oz cream cheese, softened


• 1 can cream of chicken


• 1 dry packet of Italian seasoning


Cook on low for 4-6 hours.


HONEY ROSEMARY CHICKEN


• 4 chicken breasts, cut into bite-size pieces


• 1/3 cup balsamic vinegar


• 1/3 cup honey


• 1/3 cup olive oil


• 3 tbs rosemary, chopped


• 1 tsp salt


Cook on low for 6-8 hours.


BBQ CHICKEN


• 4-6 chicken breasts, cut into bite size pieces


• 1 12-oz. bottle of BBQ sauce


• 1/2 cup brown sugar


• 1/4 cup vinegar


• 1/8 tsp cayenne pepper


• 1 tsp garlic powder


Cook on low for 4-6 hours


CHICKEN FAJITAS


• 2 green peppers


• 1 onion


• 3 chicken breasts


• 1/2 cup chicken broth


• taco seasoning packet


• 1 tsp chili powder


• 1/2 tsp paprika


• 1 tsp salt


Cook on low for 5-6 hours, shred meat and serve on tortillas.


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