When you order 40lb of fresh chicken breast, at the good price of $1.67/lb, it forces you to get your act together and make some meals happen. So get a friend to split with you and have a freezer meal making frenzy. Or just split the total cost & meals if one friend agrees to put together.
This is my plan. Five crockpot chicken recipes, put into freezer bags
1. Spinach Salsa Chicken x4
2. Chicken Broccoli Alfredo x4
3. French Chicken x4
4. World’s Best Chicken x4
5. Pesto Chicken x4
I’m going to label freezer bags with sharpie, then divide 4 breasts (probably between 1 – 2lbs) into each bag. Follow the rest of the recipe, lay out flat and freeze.
If I have any extra chicken, I will likely boil, shred and freeze in smaller quantities, but it will probably work out pretty close.
The pickup for chicken is in March, but I’m ordering early this time because it sold out on me the last time. This is no hormone, never been frozen chicken breast so a pretty good deal when you want to buy a large quantity because sales often have limits. I’m excited about it! Previously, I froze a lot of the chicken straight up but this time I will be ready and they will be meals, mwhaha!
Here is my referral link if you want to try ordering from Zaycon yourself zayconfresh.com/refer/zf34549
The recipes (that I will need to multiply by 4)
Spinach Salsa Chicken
- 3-4 Chicken Breasts (boneless, skinless)
- 2 Cups Salsa
- 1 Half Bag of Frozen Spinach
- 1-2 Tablespoons Mrs. Dash Garlic and Herb Seasoning
- crock crock pot LOW for 6-8 hours or on HIGH for 3-4.
- Shred the chicken and mix together with the spinach. Serve on tortillas
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Chicken Broccoli Alfredo
- 1 ½ pounds chicken breasts
- 1 (16 oz) bag frozen broccoli florets
- 2 (16 oz) jars Alfredo sauce (I use light)
- 1 large green pepper, chopped
- 1 (4 oz) can sliced mushrooms, drained
- Cook on low for 4-6 hours & serve with cooked fettuccine noodles, green salad
French Chicken
- 4 chicken breasts
- 1 can cranberry sauce
- 8oz of french dressing
- 1 packet lipton onion soup mix
- Crockpot low 4-6hours
World’s Best Chicken
- 4 chicken breasts
- 1/2 cup dijon mustard
- 3/4 cups maple syrup
- 1 TBS red wine vinegar
- 1 tsp rosemary
- Crockpot low 8 hours, high 4 hours
Pesto Chicken
- 4 chicken breasts
- 1 jar of basil pesto or 1/2 cup homemade basil pesto
- Put in bag and freeze. Thaw overnight in fridge, put contents into pan with pesto, top with mozzarella cheese and bake at 350 degrees for 45min to an hour. (maybe split the chicken breasts in half length wise if I want them to cut faster)
I really wish my family liked the baked chicken fajita recipe as much as I do.
I gave my mom, grandma, sister-in-law, niece and aunt 3 freezer meals each last year, which took some planning ahead and the use of my mom’s extra freezer. If Zaycon’s chicken order was before Christmas, I may have done it again. Last year, I made an 8×8 of chicken spaghetti, sour cream noodle bake and a greek chicken. I think they appreciated all but the Greek chicken. Lesson learned, stick with pioneer woman recipes.
