Ingredients
- 2lb boneless skinless chicken breasts
- 1lb carrotspeeled and thickly sliced
- 2tablespoons olive oil
- 2tablespoons tomato paste
- 1tablespoon fresh ginger rootminced
- 1tablespoon minced garlic
- 1 limefor juice
- 1teaspoon cumin
- 1teaspoon turmeric
- 1 3/4teaspoons kosher salt
- 1/2teaspoon paprika
Materials
- 1 gallon-sized freezer bag
- 1piece parchment paper (not needed until day of cooking)for oven preparation
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 to your freezer bag.
- Remove as much air as possible, seal, and freeze for up to three months.
To Cook in Crockpot
- Cook on “low” setting for 4-6 hours.
- Slice or shred chicken and serve.
To Cook in Oven
- Defrost the bag at least overnight in the refrigerator.
- Preheat the oven to 450˚F. Empty the contents of the bag onto a parchment-lined sheet pan (for easy clean up) and roast in the oven until the chicken is cooked through and the carrots are crisp-tender and browned in spots, about 25 minutes.
- Slice chicken and serve.
Not sure if it was just me, but the chicken ended up very dry as a result of cooking in the crockpot. Its has nice flavor but wish there was a way to cook it and not end up with dry chicken.
I wonder if thinning out the tomato paste with some water would help keep it more moist for the texture you would like?
How do I add recipes to my menu so that I can get the shopping list?
This is so good, and best in the oven. I added quartered baby potatoes to the roasting pan during cooking, then added frozen peas when it came out of the oven. Perfect one pan meal.