Crock Pot Chickadilla Soup {Freezer Meal}

Who doesn’t love Kashi products? When I ran across this recipe by Kashi it inspired me to modify it into a freezer meal. I just love the ease of everything in a gallon size bag that I can dump and crock frozen on cooking day. Have you ever made a slow cooker meal ahead of time by freezing? It’s my latest obsession in case you can’t tell :)

Tip: You’ll want to freeze your bag compactly upright so it will fit inside your crock pot. I highly recommend using a name brand freezer bag (not the Hefty zip kind) and double bag because of the large amount of liquid.

This is one meal you can prep ahead of time by opening your cans, rinsing your corn and beans and throwing in spices, herbs and whole chicken breasts. You’ll be so thankful on cooking day. All you have to do is slice the frozen bag open and dump in your crock pot. Set on low for 6 to 8 hours and forget it. Remove and shred your chicken breasts during the last cooking hour with two forks. And don’t shy away from leftover turkey or previously crocked chicken either.

This meal can become a family favorite served over nachos, baked potatoes, or noodles. Or just enjoy a bowl full with sour cream, cheese or avocado. We love it all and vary it up. Enjoy fall with a freezer meal. Or make this meal fresh tonight with these simple staples. When I make it this recipe fresh I have freezer shredded chicken, homemade enchilada sauce and broth and freezer black beans on hand that I use. I can dump those ingredients frozen as well.

Crock Pot Chickadilla Soup {Freezer Kit}

Ingredients

  • 1 lb boneless chicken breasts or thighs (about 2 large breasts)
  • 30 oz diced tomatoes (large can)
  • 2 cans (15 oz. each) black beans or pinto beans, rinsed and drained
  • 10 oz. mild enchilada sauce
  • 1 quart chicken broth (carton)
  • 10 oz frozen corn or 1 can corn
  • 1/2 medium onion, finely chopped
  • 1 tsp. cumin, chili powder
  • 1/2 tsp. black pepper

Instructions

  1. Place all the ingredients in a labeled gallon size freezer bag with the following directions:
  2. Crock frozen on low 6-8 hours. Remove chicken the last cooking hour and shred with 2 forks. Return to soup. Serve with sour cream, cheese or avocado.
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Have you thought about prepping an extra bag for a needy neighbor or friend?

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Comments

  1. Thank you, thank you, thank you! This sounds soooo yummy!

  2. Do you cook on high or low for 6-8 hours? You said high in the body of your post, but the instructions say low. It looks awesome, and I don’t want to screw it up! :)

  3. Awesome idea! Loving it!
    Questions:
    1) when u mix all things and chicken into freezer bag is chicken raw or cooked?
    2) I need less tomatoe base, so what would you substitute for liquid/texture? Or could it turn out okay with no tomatoes?
    Thanks for the inspiration!

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