Last week I wrote a post about freezer cooking, and how easy it can be when you take a “slow cooker” approach to it. I was SO excited to cook my first bag and write a review about it. I debated a while about which recipe to start off with, but with almost a dozen meals to choose from, I decided to Russian Roulette it.
I stuck my hand in the freezer and just pulled something out…and of course, I ended up picking the one bag that was a no recipe, hodgepodge, mystery meal. I had some extra ingredients at the end of my prep session so I literally just threw a bunch of stuff in a bag. And that’s the bag I picked.
Thankfully, it was yummy. Not so thankfully, it was ugly as butt. (Good thing I’m into Ugly Cooking) Starting off Thaw it out Thursday with a bang!
So here’s the recipe. Maybe.
Ingredients (I froze all of this together):
- 2 chicken breasts
- 1 cup chopped onion
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 4 cups chicken broth
- 1 can cream of mushroom soup (I use Trader Joe’s brand, which comes in a box)
- 2 tsp poultry seasoning
Ok, who am I kidding, I have no idea how much of each thing I really put in there…you can just dump in however much you want and it will turn out great. I promise. (Well, maybe be judicious about the poultry seasoning, unless you like exceeding the RDA for sodium. Then by all means. )
2.) Dump out
3.) Cook on low in slow cooker, 6-8 hours or until chicken shreds easily
Fancy stuff, right?
(Note: I was concerned about how the vegetables would cook after being frozen, since veggies are high in water content, but they came out just fine!)
And there you have it. I really should have added this to my Ugly Cooking series. That said, it was yummy, hearty, and even the toddler liked it! Next week, I promise I’ll have my act together more…I actually know what I put in the other meals!