Ingredients
- 2pound boneless skinless chicken thighs*boneless skinless chicken breasts can be substituted
- 1 naval orange for juice
- 1 lime for juice
- 1teaspoon minced garlic
- 2teaspoon cumin
- 1 1/2teaspoon kosher salt
- 1/2teaspoon oregano
- 1/4teaspoon pepper
- 2oz water¼ cup, 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 (3 months from when you prepped the meal).
- Add all ingredients except the water to the freezer bag.
- Carefully remove as much air as possible, seal and freeze for up to three months.
To Cook in Crockpot
- Add freezer bag to crockpot with water and cook on “low” setting for 4-6 hours.
- Shred the chicken and serve.
To Cook in Instant Pot
- Add to instant pot with water.
- Pressure cook 25 minutes.
- Naturally release.
- Shred the chicken and serve.
Nutritional info available soon.
Love this recipe! The flavor is delicious. If I have extra citrus in our kitchen, I will prepare a small freezer bag with all ingredients except the chicken then pop it in the freezer and use at a later date when I have the chicken available.
I’m new at this. I’m retired but not dead. Very busy. Can’t wait to try the freezer bag method!
Ruth Lewis
I’m new to this and excited about preparing and freezing meals for later. Just the two of us so should work well.