Salt and Pepper Chicken - Freezer to the Crock Pot!

I have been like a mad scientist in the kitchen trying out many recipes for the crock pot, more specifically, recipes that can be simply assembled, frozen in gallon size sealed plastic bags and then cooked in the crock pot when needed.

Despite finding recipes that look and smell amazing when assembling, and the reviews on the blogs being positive...yet, some were flops. I came across and adapted this recipe from HERE. Lots of recipes there - great blog! If you are looking for more freezer and crock pot meals, you will find plenty THERE. Its the simplest recipe I found, and yet it was delicious. Great flavor! I made crock pot cheesy mashed potatoes (with hidden cauliflower) in another crock pot (will post that recipe soon, it still needs perfecting).

This recipe is also great if you need to prepare a lot of shredded chicken for other recipes like chicken salad, casseroles etc.

This really cooks fast, this would not be recommended for a situation like making it before going to work for 8 hours and coming home to eat it...even on low it cooks pretty fast and you don't want to come home to mushy or dry chicken.

Salt and Pepper Chicken - Freezer to the Crock Pot

Ingredients:
4 boneless skinless chicken breasts
2 tablespoons low sodium soy sauce
2 teaspoons montreal steak spice
1/2-1 tsp fresh coarse ground black pepper
1/2-1 tsp lemon pepper seasoning
1/4 tsp seasoning salt (I prefer Lawrey's)

1 cup chicken broth

To Freeze and store for later: 

Dump all ingredients into freezer bag. Squeeze all air out of bag and seal. Lay flat in freezer.

Crock Pot: Thaw - put in the fridge the night before. Place all ingredients into the Crock Pot and cook on HIGH for 2-3 hours or LOW for 3-4 hours. Crock pots can vary in cooking times so keep an eye on this recipe - my chicken took 2 hours on high.