Sunday, February 23, 2014

Freezer to Crock Pot Cream Cheese Chicken Chili

Today I gathered several recipes that are safe for freezing and then throwing in the Crock Pot on a busy day.  They came from this blog: Who Needs A Cape. I  my fabulous husband, Stephen, spent 2 1/2 hours at the store buying all the ingredients necessary. What I loved about this process was how few dishes I messed up getting 13 meals prepped and ready to go.

Before beginning, gather all your gallon sized freezer bags (HEB bags leaked, sorry friends), and label what is going in. Get your measuring spoons and measuring cups plus your spices and you're pretty much ready to go.

For more Freezer to Crock Pot recipes, just follow the label in the column on the right.
Crock Pot Cream Cheese Chicken Chili
 2 chicken breasts, still frozen
 1 can Rotel tomatoes
 1 can corn kernels, do not drain
 1 can black beans, drained and rinsed
 1 pkg. Ranch dressing mix (or 3 T if you buy in bulk like me-Stephanie)
 1 T cumin
 1 t chili powder
 1 t onion powder
 1 8-oz pkg. cream cheese

1. Put the chicken in the crock pot.
2. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders, stir to combine then top with the cream cheese.
3. Cook on low for 6-8 hours, stirring one or twice  to blend in the cheese.  Shred the chicken into large pieces  and serve over rice. Can also serve in tortillas or taco shells. Serves 4

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