Ingredients
- 2lb boneless skinless chicken breasts
- 1 lemon (for juice)
- 1/4cup extra virgin olive oil
- 1tablespoon garlic powder
- 1teaspoon onion powder
- 1teaspoon rosemary
- 1/4teaspoon 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 after cooking 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.
- Slice or shred chicken and mix with sauce in Instant Pot.
What sauce is being used in this recipe?
Hi Dennis! A sauce is created by the lemon juice, oil, and seasonings.
Hello Kelly,
You may already know this, but you have a typo at the top of this recipe. Your protein says ‘pork’.
Can’t wait to try these. Sounds yummy!
Do you think it would work if you substituted broth for some of the oil?
I wonder same thing. How much broth can we substitute for oil?
I had a lot of leftovers and didn’t want more pasta. I had a moment of inspiration and put it cold on top of a Caesar salad- it was fantastic!! Also my super picky eater thought it was really good over the pasta (he doesn’t do salad).
Yum! Great idea!!
Hi Kelly – does this recipe need to be defrosted before putting in the crock pot?
This was my first freezer crockpot meal. My house smelled wonderful as the chicken cooked but we were very disappointed in the result. I used boneless chicken breast and it was very dry when I served it. We also like a thicker sauce and I have often found that slow cookers produce a watery sauce. Is there a “foolproof” way to thicken the sauce when cooking or can I thicken it when the cooking is completed.