Mix the sauce. Put the chicken in a freezer bag and pour the sauce over it. Mush it around the get the chicken coated, and FREEZE.
When you’re ready to eat it, be it that week or 3 months later, pry the frozen chicken lump out of the plastic bag (just cut the bag) and plop into the crockpot. 4-5 hours on low, 2-3 hours on high. If I’m around and paying attention, I will open the crockpot sometime in the middle and turn the chicken over, just to make sure each side gets some good cooking time in the sauce.
Optional: Put the chicken in a casserole dish and pour the juice/sauce over it. Then place it under a high broiler for a few minutes, flipping so each side gets a little crispy. But you don’t have to do this. It’s just super yummy and takes 5 minutes tops.
Pair with a yellow container of Quinoa Fried Rice…
Quinoa Fried Rice (like fried rice, but with quinoa)
So this recipe is not real specific. Sorry if that makaes any of you OCD people really freak out. It’s more art than science.
– Carrots, chopped
– Frozen peas, thawed out a bit
– Cooked quinoa (follow the instructions on the package and use chicken broth instead of water to make a taste a little more…substantial)
– A beaten egg or two
– Soy sauce or teriyaki
Saute the carrots until a little soft. Then throw in the peas to get them good and hot. Add the cooked quinoa. Make a hole in the center of the mixture and pour in the beaten egg. Stir it around to scramble the egg. Mix with a little soy sauce or teriyaki.
Add a green container of steamed veggies to the meal, out of the bag if you’re lazy like me.