Freeze Ahead Slow Cooker Chicken Kale And Rice Recipes
SLOW-COOKER FREEZER-PACK BBQ CHICKEN SANDWICHES
Chicken thighs are the ideal slow-cooker meat because they emerge tender and juicy, even after hours of cooking. The sauce is a guaranteed kid-pleaser: Rich, sweet and low on spice and tang. Make a couple of batches to keep in the freezer for busy weeks when you know you'll have limited time for meal prep.
Provided by Food Network Kitchen
Categories main-dish
Time 7h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chicken, ketchup, vinegar, sugar, molasses, Worcestershire, mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag and shake to combine. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
- Pour the contents of the plastic bag in a 6-quart slow cooker. Cook on low until the meat is tender, 5 to 7 hours. Shred the chicken with a fork and toss it in the cooking liquid.
- Divide the chicken among the 4 buns and top with coleslaw and pickles. Serve with potato chips.
FREEZE-AHEAD SLOW-COOKER CHICKEN, KALE AND RICE
Make things easier when you throw this slow-cooker chicken, kale and rice dish in the freezer beforehand. Freeze-Ahead Slow-Cooker Chicken, Kale and Rice features tomato and basil pasta sauce. You'll love that you can freeze it up to 3 months in advance.
Provided by My Food and Family
Categories Home
Time 7h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place chicken in large freezer-weight resealable plastic bag. Add kale, peppers, pasta sauce and crushed red pepper. Press excess air from bag, then seal bag. Freeze up to 3 months.
- Transfer bag to refrigerator to thaw overnight. Empty contents of bag into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours). About 30 min. before ready to serve, cook rice as directed on package, omitting salt.
- Top chicken mixture with cheese; cook (covered) 5 min. or until melted. Serve with the rice.
Nutrition Facts : Calories 440, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g
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