I’m back with another freezer to slow cooker recipe that I think you will love! The nice thing about this recipe is that you can eat it as a burrito, tacos or even add it to some lettuce for a different spin on your usual salad. There is also very minimal prep involved! It should seriously take you no more than 15 minutes to prep this meal for either your freezer or slow cooker.
If you don’t plan on cooking this dish right away, I like to use 4 frozen chicken breasts from Costco. No point in thawing them out if I’m just going to freeze them, anyway! But today, I wanted to serve this for dinner, so I had some pretty plump chicken breasts I found on sale that I decided to use.
Here’s what you’ll need:
- 3 or 4 chicken breasts (can be thawed or frozen)
- juice of 3 limes (about ¼ cup lime juice)
- 1 bunch of fresh cilantro – chopped
- 1 – 4 oz can diced green chilies
- ½ cup of onion, chopped
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- ½ tsp black or white pepper
- ½ tsp salt
- Sour cream
First thing you will want to do is chop your cilantro and onion, rinse and drain your black beans, measure your spices and squeeze your limes. I absolutely LOVE the aroma the cilantro, onions and lime juice give off. It smells even better while it’s cooking!
Next, you will need to get out your gallon-size freezer bag. I like to write the recipe right on the outside of the bag to make it easy for anyone to throw it into the slow cooker. Now you can begin layering your ingredients. Start with your chicken, then add beans, cilantro, onions, green chilies, spices and lime juice. Press the air out of your bag and freeze.
To cook: Thaw overnight in the refrigerator. Place in your slow cooker (lined with a bag if you have one!) on low for 6 to 8 hours or on high for 3 to 4 hours.
Shred chicken directly in slow cooker, then pour through a strainer (reserving about one cup of liquid).
Serve as burritos, tacos or salads, topping it with your favorite condiments. Store leftovers in an airtight container (or storage bag) with about a cup of reserved liquid to keep the meat juicy.
My family loves burritos, so that’s how I served them this time. There are even times our teenagers will make up an extra burrito or two and keep them in the fridge ready to heat up for that midnight snack!
PS – Looking for another freezer-friendly recipe you can dump in the slow cooker? Check out this one: