Orange Chicken
Ingredients
2 cups carrots
2 cups bell pepper
1 lb chicken breast
3 cloves garlic
1 tsp salt
½ tsp pepper
8 oz orange juice concentrate
Instructions
Combine all ingredients in freezer bag. Seal bag and place in freezer. Thaw over night in fridge. Cook in crock pot on low 4-6 hours. Serve over rice.
Crock-Pot BBQ Spareribs
Ingredients
2lbs of pork ribs
1½ cups ketchup
1½ Tbsp seasoned salt
½ cup brown sugar
½ cup white vinegar
Instructions
Place pork ribs in gallon sized ziplock. Mix remaining ingredients together in a separate bowl and pour over ribs. Seal bag and place in freezer. Thaw over night in fridge. Cook on high for 3-4 hours or low for 6-7 hours.
Crock-Pot Cheesy Chicken Potato & Broccoli
Ingredients
2-4 chicken breasts
1 large green pepper, chopped
2 cups broccoli, chopped
1 lb. red potatoes, sliced thin
1 tsp. paprika
1 can condensed cream of chicken soup
¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes
1 Tbsp. Worcestershire sauce
¼ cup chopped fresh parsley – (I used dried parsley)
Instructions
Add all ingredients except for cheese in a gallon freezer bag. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cook 6 hours low. Add cheese and cook on high for 5 minutes. Stir melted cheese in.
Crock-Pot Honey Garlic Chicken
Ingredients
2-4 Chicken Breasts
3 Garlic Cloves, smashed and chopped
1 Teaspoon Dried Basil
½ cup Soy Sauce
½ cup Ketchup
? cup Honey
2 cups carrots (or choice of veggie)
Instructions
Place all ingredients in gallon size ziplock. Seal bag and place in freezer. Thaw overnight in fridge. Cook on high for 3-4 hours.
Crock-Pot Beef Stroganoff
Ingredients
2 pounds of cubed beef stew meat or 4 cups of cooked ground beef
2 cans of cream of mushroom soup
1 cup chopped onion
2 T Worcestershire sauce
½ c water
1 c. sour cream
2T minced garlic
packet of onion soup mix
chopped mushrooms (optional)
egg noodles (to serve over the day you cook)
Instructions
Cook meat & let it cool. Add all ingredients to a gallon size freezer bag except egg noodles. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low for 4-6 hours. Serve over egg noodles.
Crock-Pot Nacho Chicken
Ingredients
2-4 chicken breast
1 can Rotel
1 package taco seasoning
Instructions
Place all ingredients in gallon size freezer bag. Seal and place in freezer. When ready to use thaw in fridge overnight. Cook on low 8-10 hours.
Spread Nacho Chicken over tortilla chips, and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.
Crock-Pot Chicken Sweet Potatoes
Ingredients
8 boneless, skinless chicken thighs
1 teaspoon salt
? teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon curry powder
½ teaspoon ground ginger
3 sweet potatoes, peeled and cubed
1 onion, chopped
1 cup peach preserves OR apricot preserves
3 tablespoons apple cider vinegar
1 tablespoon soy sauce
½ cup chicken broth or water
2 tablespoons cornstarch
Instructions
Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Add peach preserves, vinegar, and soy sauce to gallon freezer bag. Add in sweet potatoes and onion, and top with chicken. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.
Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.
Crock Pot Pulled Pork
Ingredients
4-5 lbs Pork Butt/Shoulder
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons salt
1 tablespoon granulated sugar
1 large onion – sliced thin
BBQ Sauce (optional) We prefer Sweet Baby Rays
Instructions
Combine all ingredients except onion in bowl, rub onto pork. Place onions and pork in a gallon sized freezer bag, seal bag and place in freezer. When ready to use thaw overnight. Cover and cook on low 8-10 hours. Shred pork with 2 forks, add BBQ sauce if preferred. Cook on low additional 30-45 minutes with BBQ Sauce
