Ingredients – serving 6
- 1-pound boneless skinless chicken breasts, fat trimmed
- 1-pound carrots, peeled and diced
- 2 celery ribs, chopped (1 cup)
- 1 small yellow onion, diced (one cup)
- 4 cloves garlic, minced
- ¼ cup dry wild rice, uncooked
- 1 teaspoon basil
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp thyme
- 32 oz chicken broth (4 cups) (not needed until day of cooking)
Materials
- 1-gallon sized freezer bag
Instructions to Freeze and Cook Later
- Label your gallon sized freezer bag with the name of the recipe, cooking instructions, and “use by” date (3 months from when you prepped the meal).
- Add all your ingredients to your freezer bag.
- Remove as much air as possible, seal, and freeze for up to three months.
To Cook
- Thaw freezer meal overnight in refrigerator or in morning in water.
- Add contents of freezer bag to crockpot with broth.
- Cook on “low” setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot
- Shred Chicken and stir.
