Ingredients
- 2lb boneless skinless chicken breasts
- 1lb sweet potatopeeled and chopped (2 medium sweet potatoes)
- 2 red peppersliced
- 1can (15oz per can) black beansdrained and rinsed
- 2oz chicken broth1/4 cup
- 2teaspoons cumin
- 1teaspoon dried cilantro
- 1teaspoon garlic powder
- 1teaspoon onion 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.
- Slice or shred chicken and serve with sweet potatoes, peppers, and black beans from crockpot.
To Cook in Instant Pot
- Add frozen meat to Instant Pot and saute for 5 minutes to release some liquid.
- Flip over meal and add 1/2 cup chicken broth so there will be enough liquid to reach pressure.
- Pressure cook 25 minutes.
- Natural release.
- Slice or shred chicken and use a slotted spoon to serve sweet potatoes, red peppers, and black beans as side dishes.
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?
Yes, absolutely.
Do you defrost before putting in the Crock Pot? Thanks!