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Latin Chicken

Latin Chicken
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Serve with brown rice and top with shredded cheddar cheese.
Yields:6 servings

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook in Crockpot

  1. Cook for 4-6 hours on “low” setting.
  2. Slice or shred chicken and serve with sweet potatoes, peppers, and black beans from crockpot.

To Cook in Instant Pot

  1. Add frozen meat to Instant Pot and saute for 5 minutes to release some liquid.
  2. Flip over meal and add 1/2 cup chicken broth so there will be enough liquid to reach pressure.
  3. Pressure cook 25 minutes.
  4. Natural release.
  5. Slice or shred chicken and use a slotted spoon to serve sweet potatoes, red peppers, and black beans as side dishes.


  • Lorrie Anderson says:

    I see a lot of these recipies are for 6 servings. I just need enough to serve 2 of us. Can I split these into 2 freezer bags and just adjust the amount of time we cook it in the instant pot and still have them come out tasting the same?

  • Lisa Dozier says:

    Do you defrost before putting in the Crock Pot? Thanks!

  • Karen Doman says:

    If I wanted to cook this from fresh, how do I adjust the time in the instant pot?

  • Christine Lambert says:

    Hi Kelly,
    Is there any difference in using frozen chicken breasts instead of fresh. Can a buy a bag of frozen chicken breast at Costco and add them to the freezer bag of ingredients before I seal it and put it in the freezer?

    I am brand new at this and looking forward to this new style of cooking.

    • Janet Hart says:

      I was wondering the same thing.
      If we have frozen meat, can we put it in the bag with other fresh foods and seasoning?

    • Brittny Estrada says:

      Hi Christine! I just noticed this when looking at the reviews and figured I’d answer in case. I’ve been dabbling with freezer meals for over a year, but just recently just discovered that trick you mentioned. YES!! Unless something needs to be pre-cut, I just use the individually frozen boneless skinless chicken breasts and throw them in the bag. Heck, sometimes if I’m in a super rush, I don’t even add the chicken, I just do everything else in the bag and write on the bag how much chicken to add. It’s actually easier to defrost for me that way. You obviously caught on quicker than I did, ha!!

  • Cindy Karas says:

    Where do I go to adjust the servings to make more than one meal?

  • Nora White says:

    Unfortunately I did not get the flavour from this meal that I was expecting. It was very bland considering all the seasonings that were added. The sweet potato did nothing to add variety or flavour. I am sure there will be others out there that enjoy this meal, but it was just not for me.

  • Jennifer Vuylsteke says:

    I just made this tonight. It was sooo good! So much flavor and just the right amount of heat. Thank you!

  • Cheryl Kraft says:

    Hi. Is the amount of liquid correct? 2 oz seems really small for this recipe. Thanks!

  • Kathryn Roach says:

    We found this to be very bland. Additionally the ingredients did not cook at the same rate. Example – beans disintegrated, I had to pull the chicken out and cut it up to cook, and I pulled out the sweet potatoes and microwaved them to get it all cook finished. I added a jar of corn and black bean salsa to the leftovers and it was much better.

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