BBQ Chicken Sandwiches – Freezer Cooking February

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This recipe couldn’t be easier and it is so versatile. I love keeping shredded chicken in my freezer for last minute meals. Shredded chicken can be turned into soft tacos, chicken salad, enchiladas and so many other things. I cook and freeze the chicken breasts plan, and add any sauces or seasonings later when they defrost.

To start the recipe, place 3 pounds of boneless skinless chicken breasts in your crockpot with enough water to cover all of the chicken. I like to add some cumin and minced garlic so the chicken isn’t too bland, but it’s up to you. Cook on high for 3-4 hours, or on low for 7-8 hours. Discard the liquid, shred the chicken and freeze. I like to fill Ziploc freezer bags with about a pound of chicken each, so this would get my three easy meals.

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The morning before you are ready to enjoy the chicken just place it in the fridge to defrost. Heat on low in a saucepan and add your favorite BBQ sauce, serve on a bun and you have the fastest dinner ever!

Game Day Buffalo Wings in the Crockpot

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I am not a sports fan in the least, but I do enjoy snacking and socializing when a game is on. Buffalo wings are one of my favorite, but deep fried chicken is hardly a heathy choice. Instead of frying, this recipe uses the slow cooker to create a buffalo wing with plenty of flavor! If you want your wings crispy you can broil them for a minute once they are cooked and seasoned.

3 pound bag of frozen chicken wings

1 cup Frank’s Red Hot Wing Sauce

1 Tablespoon olive oil

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Spray olive oil on the bottom of your slow cooker and place chicken wings in for 2 hours on high. Once wings are cooked, coat with Frank’s Red Hot sauce and cook for an additional 30-40 minutes in the slow cooker. Serve with blue cheese dressing and fresh cut vegetables.

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