CP FREEZER Salsa Verde Chicken

                                                                                                                     
 •2lbs boneless chicken breasts (fresh or frozen)
•15oz can black beans, drained and rinsed
•15oz can corn, drained and rinsed
•16oz jar salsa verde*
•8oz package cream cheese

1.Place chicken breasts in crockpot. Add black beans, corn, and salsa verde.
2.Cook in crockpot on “low” for 6 hrs or until chicken is cooked through.
3.Add cream cheese (just throw it on top) and let sit for about 1/2 hour.
Combine all ingredients (except cream cheese) in a gallon-sized plastic freezer bag, remove as much air as possible, and freeze for up to three months. When ready to cook, thaw and dump into crockpot. Cook on low for 6 hours or until chicken is cooked through. Add cream cheese and let sit for 1/2 hour or until warm.

CP (Make ahead and freeze) Chicken Teriyaki Stir Fry

3 boneless, skinless chicken breasts, diced
½ cup teriyaki sauce
½ cup chicken broth
1/3 cup brown sugar
¼ cup soy sauce
4 cloves garlic, minced
1 teaspoon sesame oil
16 oz. bag of stir fry blend vegetables
2 cups rice

Combine ingredients in a ziplock bag. When ready to cook, place in slow cooker and cook on low for 6 hours. Serve over cooked rice.