Freezer to Crock Pot Pineapple Chicken

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 I mean 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.

This one should have been done first, because it actually requires blending some ingredients and bringing them to a boil before adding to the chicken in the bag. For more Freezer to Crock Pot recipes, just follow the label in the column on the right.

Before beginning, gather all your gallon sized freezer bags (HEB 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.

CP Pineapple Chicken   makes 2 meals
1/2 C. White Sugar
1/2  C. Soy sauce
1 C. Pineapple juice
1 C. Ketchup
1/4 C. Red Wine Vinegar
 2 T. Mustard
 6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco pouches per bag)
 2 – 16 oz. can Crushed Pineapple or Pineapple tidbits or crushed, drained (use drained juice for above)

Clean and trim chicken and split between two Gallon Ziplock bags.
pineapplesauce 10 Freezer Meals in 2 Hours
In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.  Then put in the fridge or freezer to cool some before pouring over the chicken in the Gallon Ziplock.
Once cooeld a bit, divide sauce between two bags. Add the Crushed Pineapple or Pineapple tidbits.   Then seal, label and freeze flat.
Cooking Instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours.  Serve over rice.