Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 red onion, wedged
- 3 cloves garlic, minced
- 1 cup cherry tomatoes
- 1/2 cup low-sodium chicken broth (added at time of cooking)
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Gallon-sized freezer bags
Instructions
- Label your gallon-sized freezer bags with the recipe name, date, and cooking instructions (e.g., “Cook on Low for 6 hours”). Prop the bags open using baggy holders or large wide-mouth jars to make filling them easier and mess-free.
- Place the raw chicken strips into the bottom of the bag. Follow this by adding the minced garlic, sliced onions, and the spice blend (oregano, paprika, salt, and pepper). Gently massage the bag from the outside to coat the meat in the seasoning.
- Layer the sliced bell peppers and cherry tomatoes on top of the chicken. Do not add the chicken broth yet; it is better to add liquid right before cooking to save freezer space and prevent leaks. Squeeze out as much air as possible from the bag and seal it tightly.
- Lay the bags flat in the freezer. This helps them freeze faster and allows you to stack them like “files” to save space. They will stay fresh for up to three months.
- When you are ready to eat, thaw the bag in the refrigerator overnight. Dump the contents into the crockpot and pour in the 1/2 cup of chicken broth. Cover and cook on low for 5-6 hours or on high for 3 hours until the chicken is tender and reaches an internal temperature of 165°F.
- Cook Time: 6 hours 30 minutes