My favorite crockpot recipes to try are always ones that I can use straight-from-the-freezer meat.  This is cooking in my crockpot right now - we'll see tonight how my family likes it.  (Update:  We've now made this twice because the chicken comes out super tender and juicy - everyone LOVES it!)


4 frozen chicken breasts (or thighs)
1 small onion, finely chopped
1 1/2 c. applesauce
1 Tbsp apple cider vinegar
1/4 tsp cinnamon
1/2 tsp black pepper
2 cloves minced garlic
1/4 tsp red pepper flakes (optional)

Place the frozen chicken pieces in the crockpot.  Add the chopped onion.  In a bowl, mix the applesauce, vinegar, garlic, and spices together.  Pour on top of the chicken.

Cover and cook on low for 5-7 hours, or high 3-4 hours.

Serve with rice or quinoa.
4 boneless, skinless chicken breasts, cut into strips
1 medium onion
1 green pepper
1 packet fajita seasoning mix
1/2 cup water
tortillas (we use flour)

Slice onions and peppers and saute in skillet.  Stir occasionally and remove from pan.  Add chicken strips and cook through.  Once the chicken is cooked, add the seasoning and water to the skillet.  Add the veggies back into the skillet and let simmer for 5 minutes.

Notes:  My mom always makes us fajitas when she's in town and I tried to document her process so I can make it again when she's not here!  There's lots of room for variations in this recipe - have fun!
2 tsp canola oil (I use olive)
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tsp finely chopped gingerroot (I used canned minced ginger and it worked fine)
2 c fresh broccoli florets
1 c chicken broth
1/8 tsp crushed red pepper flakes (or to taste)
2 c sugar snap peas (or snow peas) - fresh or frozen
3 Tbsp soy sauce
2 tsp rice vinegar
1 Tbsp cornstarch
1 tsp sugar
2 medium green onions, sliced (about 2 Tbsp)
3 c cooked brown rice (hot/fresh/warm!)
1/4 c roasted cashew halves and pieces

1.  In 12-inch nonstick skillet, heat oil over medium-high heat.  Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
2.  Add broccoli, 1/2 cup of the broth and the pepper flakes.  Cover; cook over medium heat 2 minutes, stirring once.  Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
3.  In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture.  Add green onions; cook, stirring frequently, until sauce is thickened and bubbly.  Serve over rice; sprinkle with cashews.
(Or discover that your family ate the cashews and serve without and it's just as tasty).
Makes 6 servings


1 lb. Boneless, skinless chicken breasts (2 cups cooked)
1 Tbsp. Vegetable oil
1 medium Onion, sliced
½ Green bell pepper, sliced
2 c. Fresh mushrooms, sliced
1 tsp. Minced garlic
(1) 28-oz. can Italian-style or plain crushed tomatoes in puree
2 Tbsp. Parsley, fresh, chopped
1 tsp. Salt
¼ tsp. Pepper
2 tsp. Italian seasoning
1 tsp. Basil leaves, dried
Parmesan cheese
(1) 16-oz. package Spinach or wide egg noodles

Cut chicken into 1-inch cubes.  In a large skillet, sauté chicken in vegetable oil until no longer pink in the center, about 15 minutes.  Remove chicken from skillet and sauté onion, green bell pepper, mushrooms, and garlic until onion is transparent, about 10 minutes.  Add chicken and remaining ingredients except Parmesan cheese and noodles to the skillet.  Simmer 15 minutes.  Allow sauce to cool, put in an 8-cup container, cover with foil and freeze.

To serve, thaw dish, and bake chicken in a preheated overn at 350-degrees F for 35 minutes.  Cook half package spinach or egg noodles according to directions.  Serve chicken over noodles and sprinkle on Parmesan cheese.
Serves 4-6

1 cup cooked diced chicken
1 cup frozen broccoli (or vegetable of your choice)
1 - 15 oz. can cream of mushroom soup
1 - 9" pie shell, frozen
1 cup sharp cheddar cheese, shredded

Preheat oven to 375 degrees.  Gently combine chicken, vegetables, and soup in medium bowl.  Pour mixture into pie shell.  Sprinkle cheese on top.  Bake 45 to 60 minutes, until cheese is melted and mixture is bubbly.

Freezer Method:  After putting together pie, place in gallon freezer bag and freeze.  On serving day, thaw and cook per directions above.
Makes 4-6 servings

2 c. Cooked, chopped chicken
(1) 3-oz. pkg. Cream cheese, softened
1 Tbsp. Chives, chopped
2 Tbsp Milk

Serving Day
½ c. Bread crumbs
2 pkgs. Refrigerated crescent rolls
¼ c. Butter, melted

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling and store in 1-quart freezer bag.  Put crouton crumbs in another 1-quart bag, attach it to the bag of chicken filling, and freeze them.  Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture.  Preheat oven to 350 F.  Unroll crescent rolls.  Each tube will contain 4 rectangles of dough with diagonal perforations.  Press dough along each perforation so the rectangle halves will not separate.  Place about ¼ cup of the chicken mixture into the center of each rectangle.  Fold dough over the filling and pinch the edges to seal tightly.  Dip each packet in melted butter and coat with bread crumbs.  Place packets on a baking sheet.  Bake for 20 minutes or until golden brown.  Packets are good either hot or cold.  (Serve early in the month before date expires on crescent rolls.)  Makes 8 packets.
I can't believe I haven't posted this one yet!

Serves 4

4 boneless, skinless chicken breasts
3 Tbsp butter, melted
1 cup dried coconut, shredded
2 tsp curry powder
salt, to taste

Preheat oven to 350 degrees.  Rinse chicken and pat dry (I usually skip this step).  Pour butter into a 9" x 13" baking dish.  In a pie plate, combine cocnut and curry powder.  Dip chicken in butter to coat, then roll in coconut.  Place chicken pieces slightly apart in the baking dish.  Pat any remaining coconut mixture on top.  Sprinkle with salt.  Bake 20 to 25 minutes, until chicken is no longer pink in center of thickest part (cut to test).

Freezer Method Alternative:  Make sure you use fresh chicken breasts if you plan to freeze the chicken.  Follow instructions above, but place raw chicken breasts in gallon freezer bag after coating in coconut mixture.  On serving day, place thawed chicken in 9x13 dish and bake per above.
3 c. chicken broth
3 Tbsp. minced Italian parsley
3/4 c. finely chopped onion
1/2 c. finely chopped celery
2 c. carrots, sliced into half-moons
1 c. frozen green beans
1 c. frozen peas
1/3 c. flour
1/2 c. water
3 c. chopped, cooked chicken
salt and pepper to taste

Dill Biscuit Topping:
2 c. flour
1/2 tsp. salt
1 Tbsp. minced fresh dill or 1/2 Tbsp dried dill
2 tsp. baking powder
1/2 c. cold butter
3/4 c. milk

Combine the broth, parsley, onion, celery, carrots, and green beans in a large pot.  Bring to a simmer over high heat, reduce heat, and simmer until vegetables are just barely tender.  Add the peas.

Stir together the flour and water in a small bowl until smooth.  Stir into the pot and simmer until thickened, stirring frequently.  Add chicken and remove from heat.  Season with salt and pepper.  Pour the chicken mixture into a 9- by 13-inch baking dish (or gallon ziploc bag).  Let it cool, then wrap, label, and freeze.

For the topping, in a big bowl, mix together the flour, salt, dill, and baking powder.  Put the dry biscuit ingredients into a resealable plastic freezer bag.  Label and tape to the foil on the chicken dish.  (I usually skip this step and combine the dry biscuit ingredients day-of).

To Serve:  Heat the oven to 400 F.  (If frozen in plastic freezer bag, pour into 9- by 13-inch dish once thawed). Place the thawed chicken mix in the oven for 15 to 20 minutes.  Meanwhile, pour the dry biscuit ingredients into a bowl.  Cut in the butter until crumbly.  Add the milk.  Stir the dough just until it's mixed.  Roll out the dough to a 1/2-inch thickness.  Cut 12 circles with a 2 1/2-inch biscuit cutter.  Remove the baking dish from oven and stir the chicken mix.  Place the biscuits on top of the hot chicken mix and bake for an additional 20 minutes, until the biscuits are golden.  (Alternate method:  I typically skip rolling out the dough and just take portions and hand shape them into flat biscuits.  I usually end up with 8 larger biscuits this way).

Makes 8-10 servings.
Corn tortillas
1 medium onion, chopped
Enchilada Sauce, recipe follows
3 cups (about) shredded cooked chicken
3 cups (about) grated cheese - Cheddar & Mozzerella/Monterey Jack

Spray 9x13 baking dish with non-stick spray, make layers of tortillas, sauce, chicken, onions, and cheese - repeat layers to fill the dish. Pour any remaining sauce over enchiladas. Cover with foil.

Preheat oven to 350. Bake about 35 minutes.

Enchilada Sauce Recipe

3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce

1. Combine all dry ingredients in a small bowl.
2. Stirring constantly, slowly add enough of the water to make a thin paste.
3. Pour into pan and add rest of water.
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Stir in tomato sauce.
6. Use in your favorite enchilada recipe.
(1) 10-oz package Frozen, chopped broccoli
4 c. Cooked, chopped chicken
(1) 10 ¾-oz can Condensed cream of chicken soup
½ c. Low-fat mayonnaise
¼ tsp Curry powder
¾ c. Parmesan Cheese, grated, divided

Cook broccoli in boiling water according to package directions, drain. Mix chicken, soup, mayonnaise, mushrooms, curry powder, and ½ cup of the Parmesan cheese in a medium bowl. Mix with broccoli and spread in 9x9 baking dish. Sprinkle the remaining ¼ cup parmesan cheese over top. Cover dish with foil and freeze.

To prepare for serving, thaw dish, and bake covered in a preheated 350-degree F oven for 40 minutes. Remove foil, stir to bring colder food in center to the outside, bake 20 minutes more.

We like to mix this with 3 cups cooked brown rice to serve.