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freezer to crockpot cilantro lime chicken
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Freezer to Crockpot Cilantro Lime Chicken

A simple chicken recipe that can be assembled and frozen ahead of time and then thawed and cooked in your slow cooker.
Course: Dinner {Freezer to Crockpot}
Cuisine: Chicken
Author: Joy Kincaid {Artful Homemaking}

Ingredients

  • 6 pounds chicken breasts
  • 1 cup shredded or grated parmesan cheese
  • 10 cloves garlic minced (we like lots—you can use less if you prefer)
  • 1 cup chicken broth
  • 4 Tablespoons lime juice we use about 3 limes
  • 2 Tablespoons lime zest shred the outside of a clean, fresh lime
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • 2 cups fresh cilantro leaves remove leaves from stems
  • 2 gallon-sized freezer bags

Instructions

  • Label two gallon-sized freezer bags (I find that it's easier to label the bags before they have food in them!)
  • Prepare ingredients (rinse the chicken, mince the garlic, juice and zest the limes) and split all ingredients (except cilantro) into two gallon-sized freezer bags. Each bag makes about 6-8 servings, so this will make two meals.
  • Wash the cilantro and remove the leaves from the stems. Place the cilantro leaves into two smaller freezer bags and place inside the larger bag (or tape to the outside).
  • Lay the bags flat, squeeze out as much excess air as possible, and place in freezer.
  • The day before you plan to cook the meal, take out the freezer bags to thaw.
  • On cooking day, put the contents of one larger freezer bag (everything minus the cilantro) into slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Add cilantro in the last 30 minutes of cooking time.
  • Serve with rice or cauli-rice, and add a large salad or cooked vegetables. These can also be served in taco shells with salsa, sour cream, shredded lettuce, shredded cheese, and guacamole.