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.
I’m confused? Do we not freeze together “all ingredients?”
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.
i find the same thing with crock pot meals. I’m curious how to solve the watery issue.
I have a beef stew recipe that adds 1/3 cup quick cooking tapioca. It makes its own wonderful gravy.
Can you use fresh garlic as opposed to garlic powder? If so, how much?
This may be a silly question, but do I juice the lemon or add it whole?
The recipe says it is the juice of the lemon. Because I love lemon, I would also add the zest.
Hi Kelly
When i ask for crock pot recipes, it gives cooking instructions for insta pot. How do I cook these in the crock pot?
Thanks
Cher
Serving suggestion: I sauteed some veggies in a little olive oil* (zucchini, yellow squash, red onions, red & green peppers). And mixed together cooked spaghetti and zoodles (zucchini noodles cooked in a little olive oil*). Toss veggies & noodles together and top with chicken & sauce. So light, fresh and delicious.
*I use a blend of lemon and Tuscan flavored olive oils so I don’t have to season. Goes beautifully with the chicken. If using plain olive oil you might want to add some lemon juice and a little Italian Seasoning.
Hi Kelly! I am looking forward to trying this recipe. I noticed that some of your meal plans already have the label ready to print and stick on the freezer bags. That was a huge selling point for me to join the membership. Where do I find those labels to print when the recipe isn’t part of a meal plan, such as this one?
I just joined the site and am enjoying picking out my first recipes, but I wish the cooking instructions were included for making the recipe the day we prepare it. When I go through all the work of making these recipes I would love to have one that night for dinner.