Ingredients
- 2lb boneless skinless chicken breasts
- 1 red oniondiced
- 8oz tomato sauce
- 1teaspoon minced garlic
- 1 1/2teaspoons cilantro
- 1 1/2teaspoons cumin
- 1 1/2teaspoons chili powder
- 1 1/2teaspoons garlic powder
- 1 1/2teaspoons onion powder
- 1 1/2teaspoons salt
- 1/4cup water (not needed until day of cooking)
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)
- Add all ingredients except water to your freezer bag.
- Remove as much air as possible, seal, and freeze for up to three months.
To Cook in Crockpot
- Add to crockpot with water and cook on “low” for 4 hours or “high” for 1 ½ - 2 hours.
- Shred chicken and toss to coat in the sauce.
To Cook in Instant Pot
- Add frozen meal to Instant Pot with water and pressure cook on high with the valve sealed for 25 minutes.
- Natural release.
- Shred chicken and toss to coat in the sauce.
- Optional: Switch to saute for 5 minutes to thicken the sauce to your liking.
Yum! Being someone who cooks a lot I was a bit skeptical of how tasty these would be… but we are 4 for 4 on recipes from your site and all 4 have been amazing. These tacos were delicious!