Crock Pot Sweet and Sour Freezer Kit

Does the thought of prep, freeze, dump, crock and eat tempt you? If the photo doesn’t, then maybe fix it and forget it will. I set the timer for six hours on low and my crock pot does its thing. I mean it cooks the delicious one dish meal while I’m running errands, circles around children, folding laundry and blogging. What more could I ask for?

Hopefully, I have a thawed bag of cooked rice or noodles which I’ve frozen. I microwave a thawed bag for five minutes on 70% power and I’ve got dinner on the table in FIVE minutes when I walk in the door. Oh the pleasure of a freezer kit.

Crock Pot Sweet and Sour Freezer Kit

Ingredients

  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 14 ounce can pineapple chunks with juices
  • 3 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 3 boneless, skinless chicken breasts, cubed
  • 3 cups bell pepper cut bell pepper squares or 3 cups other seasonal veggies (broccoli, red pepper, onion, carrot, etc.)
  • red pepper flakes, optional

Instructions

  1. Label bag with crocking instructions: Cook frozen 6-8 hours on low. Add frozen vegetables the last hour of cooking.
  2. Mix cornstarch with cold water in a gallon size freezer bag.
  3. Add the remaining ingredients, except chicken and vegetables.
  4. Knead gently and add cubed chicken. Squeeze air out and seal.
  5. Freeze cut up vegetables separately in a quart size gallon bag. Freeze with gallon bag of chicken and marinade.
  6. Cut open bag with kitchen shears. Crock frozen on low 6-8 hours. Serve over hot brown rice or thin spaghetti. Garnish sparingly with red pepper flakes if desired.
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Have you made a freezer kit lately?

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