Ingredients
- 2lb boneless skinless chicken breasts
- 1 lime for juice
- 1/4cup extra virgin olive oil
- 1tablespoon dried cilantro
- 1tablespoon chili powder
- 1tablespoon paprika
- 2teaspoons cumin
- 1teaspoon garlic powder
- 1/2teaspoon salt
- 1/4teaspoon pepper
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 to your freezer bag.
- Remove as much air as possible, seal, and freeze.
To Cook in Crockpot
- Cook for 4-6 hours on “low” setting.
- Shred chicken and mix with sauce in crockpot.
To Cook in Instant Pot
- Add frozen meal to Instant Pot and saute for 5 minutes to release some liquid.
- Flip over.
- Pressure cook 25 minutes. (There should be enough liquid in the recipe to reach pressure, but if you receive a “burn” error, add ¼ cup of water or chicken broth (this will change nutritional information).)
- Natural release.
- Shred chicken and mix with sauce in Instant Pot.
If you buy Frozen chicken breasts, can you just add to the recipe, as long as you don’t let them thaw before freezing the meal?
yes!
So just wondering – do you eat this as tacos? Or what do you serve this with
You could eat as tacos or also put it in lettuce cups.
Can you use fresh cilantro and still freeze it? Do herbs always need to be dried for frozen meals? Thank you!!
I’m wondering the same thing Kelly!
I’m thinking that fresh herbs would turn black, but I’d imagine that you could use freeze dried herbs or the paste form herbs (this is what I used, you can find them in the fresh veggie dept where the fresh herbs are. They are made by Gourmet Garden).
I need some advice on how to get all the seasonings out of the gallon bag after a quick thaw. To you have any tricks to share?
Most of them should come out easily. If not, leave it in water for another minute or two.
I used to manage a meal prep business. If you are using gallon zip lock bags, cut a notch out of the bottom corner and push the seasonings and liquids through – then they don’t get hung up in the zip lock. Also, zip lock bags are recyclable – code 7 – I even checked with our garbage company on this. Also, when filling zip locks, fold the edges over so ingredients don’t get in your “zipper.”
I mix a tablespoon of water in the bag. seal and dump that in. I use an InstantPot, so alittle extra liquid is good.
I learned about this site this morning at 2 AM while surfing the web, and I joined immediately. I tested this recipe today using my crockpot and defrosted chicken in my refrigerator. It was delicious! I served this over rice and back beans, and my son loved it.
Can we use a vacuum sealer for these recipes?
This recipe makes the best copy-cat Chipotle bowls! I use Zatarain’s Cilantro Lime rice. Add this yummy chicken. Tope with black beans, roasted corn, salsa, cheese & sour cream. Yum!
I had this tonight! So glad I saw your post.
Or out the beans and corn in the freezer bag ahead! Great additions idea
That sounds like a great idea! It sounds like something my family would love! Thanks.
This does not seem to make a lot of sauce.
also, does the acid in these recipes cook the meat? It seemed like when I put this in the crock pot it was already flaky.
Thanks. Phyllis Lorenz
Hi is there a way to add a note to a recipe? For example, I made this recipe in about 4.5 hours on high.
This is it!
How much juice from the lime? only says one lime….? or can I use the bottled juice instead of fresh…seems a lot easier is yes but need to know the amount please…thanks!
I’m new to this and vey excited to begin. The local store sells meats labeled ‘previously frozen’ and I’m concerned about using them in meals prepped for the freezer. Is it safe to refreeze these products after I add them to my meal bag?
One person suggested adding the still frozen meats to the bag and that seems perfectly safe but…frozen chicken breasts here are overlapped and frozen together in a great lump OR individual frozen breasts are coated with a thick layer of ice to prevent freezer burn (I guess). The clump of breasts has to be thawed quite a bit before separating and the individual ice coated ones will carry a great amount of extra water to the meal bag.
Any ideas? Appreciate your advice everyone!
I would not use meat that has been previously frozen and thawed.
I have food allergies to mammal meat, so I can eat fish, chicken and turkey. I can, oddly enough, eat Venison, but it is prepared at the processor and frozen. I’m thinking I could just pack the meal with everything needed minus the venison (substitute for ground meat) and then thaw the venison to dump in with the package at time of cooking. I think that would keep everything safe. What do you think?
I have an 8 quart Instant Pot, if I was doing this recipe fresh, not frozen, is it enough liquid?
I’m wondering the same thing. I’m totally new to the Instant Pot and I want to do this right.
Directions say to “add sauce” as the last step. What Sauce?
Sorry, it says “Shred chicken and mix with sauce in crockpot.” So, question is still – What Sauce?
Finding that many of the chicken recipes calling for breasts are quite dry after cooking in crockpot as suggested…often not enough liquid. Will try substituting with thighs in future
Can you use skinless and boneless chicken thighs?
If cooking 1/2 recipe does cook time get reduced? Thanks