Monthly Archives: June 2020

Freezer to Crockpot Chicken Fajitas

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Ingredients

  • 2 pounds of boneless skinless chicken breasts, fat trimmed
  • 2 bell peppers, sliced
  • 1 small yellow onion, peeled and sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes

Instructions

TO FREEZE:

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
  2. Add all ingredients.
  3. Remove as much air from the bag as possible, seal, and lay flat in your freezer for up to three months.

TO COOK:

  1. The night before cooking, move the frozen bag to your refrigerator to thaw.
  2. The morning of cooking, pour contents of freezer bag into your crockpot and cook on “low” setting for 6 hours or until chicken is tender.
  3. Shred chicken and serve with cooked onions and peppers.

Slow Cooker Pork Chops with Potatoes and Apples

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Ingredients

  • 6 pork chops
  • 1 cup cream of mushroom
  • 1/2 cup plain greek yogurt
  • 1/3 cup chicken broth
  • 12 red potatoes (small)
  • 2 apples (large)
  • salt/pepper

Instructions

  • Place the pork chops in the slow cooker.
  • Mix the cream of mushroom, greek yogurt, chicken broth, and salt/pepper.
  • Pour over the pork chops.
  • Cut the potatoes into halves and place over the pork chops.
  • Set slow cooker to cook on high for 2.5 hours (or low for 5 hours).
  • Half way through cooking, cut the apples into small cubes and place over the pork chops.
  • Serve and enjoy or freeze for later!

InstaPot or SlowCooker Cashew Chicken

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INGREDIENTS

  • 3 Tablespoons olive oil
  • 3 boneless skinless chicken breasts (chopped into 1-inch pieces)
  • 1 cup chicken broth
  • 4 Tablespoons hoisin sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon honey
  • 2 green onions (chopped)
  • 2 teaspoons minced garlic
  • 1 red bell pepper (diced)
  • 1 1/2 cups broccoli florets
  • 1 cup lightly salted cashew halves
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 3 cups cooked rice

INSTRUCTIONS

  1. Turn Instant Pot to SAUTE and add olive oil to the bottom of the bowl.
  2. Once heated, add chopped chicken and cook until golden on all sides, then turn Instant Pot to OFF.
  3. In a separate bowl, whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour mixture over your chicken.
  4. Add chopped bell pepper, broccoli, and cashew halves to the Instant Pot. Gently stir until everything is coated in the sauce.
  5. Replace lid and turn knob to SEALING. Press PRESSURE COOK or MANUAL and set timer for 8 minutes.
  6. Once the timer is up, release the pressure (quick release).
  7. Remove chicken and vegetables from the Instant Pot. And turn the pot again to SAUTE.
  8. Add 1 Tablespoon of cornstarch dissolved in water to your pot and whisk gently until it begins to thicken.
  9. Serve Cashew Chicken over rice and topped with your thickened sauce.

Don’t have an instant pot? Here’s how to make our Cashew Chicken in the slow cooker!

Step 1: Chop your chicken into one inch pieces and add them to a lightly greased slow cooker.

Step 2: In a bowl Whisk together broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, honey, onions, and minced garlic. Pour sauce over chicken.

Step 3: Add chopped vegetables and cashew halves to slow cooker and stir until everything is coated in sauce.

Step 4: Cook on LOW 4-6 hours or HIGH 2-3 hours.

Step 5: Serve over white rice. Add cornstarch to sauce to thicken if needed.