Ingredients
- 1 1/2lb boneless skinless chicken breasts
- 1can (14.5oz per can) black beansdrained and rinsed
- 1 red bell pepperdiced
- 1cup baby spinach
- 1/2cup frozen corn
- 1tablespoon olive oil
- 1 1/2teaspoons salt
- 1teaspoon garlic powder
- 1teaspoon cumin
- 1teaspoon chili powder
- 1 chipotle pepper in adobo saucediced
- 1cup dry quinoarinsed and drained well
- 1 1/2cups water (not needed until day of cooking)
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)
- Add all ingredients to the freezer bag except for water.
- Remove as much air as possible, seal, and freeze for up to three months.
To Cook in Crockpot:
- Add water.
- Cook on “low” setting for 4-6 hours.
- Shred the chicken and fluff the quinoa.
To Cook in Instant Pot
- Add all the contents from the freezer bag along with water to Instant Pot and pressure cook with the valve sealed for 25 minutes.
- Natural release.
- Shred the chicken and fluff the quinoa.
This recipe doesn’t give directions to thaw before adding to crok or instapot. Do I need to thaw?
No need to thaw!
Could you add the water to the bag when you make the meal and freeze instead of adding it the day of cooking?
What size are the peel and stick labels