It’s official. Fall has hit Montana. And that means soup is fair game! And so is crock potting. Especially when you have a freezer full of crock pot meals tempting you every time you try and plan a meal.
Today was a home game for my husband’s soccer team, which meant that both he and I would be out of the house during prime dinner prepping time. Enter freezer friendly crock pot meal! And wah-lah! A ridiculously tasty and healthy meal ready and waiting for us when we got home from the rather chilly fields.
And this was good. And hearty. As my husband was cleaning the kitchen (another reason I like to cook…someone else cleans up) he commented that he was a lot more full than he thought he would be.
And honestly, I have no idea how hard the prep for this meal was because I did it a couple weeks ago when I prepped 15 other freezer friendly meals. So as far as I’m concerned, this meal was easy peasy. I simply pulled it out of the freezer last night. Dumped it into the crock pot today. And added a can of black beans. Dinner done. Man, I’m amazing 🙂 .
3 chicken breasts
1 15 oz can diced tomatoes with chilies
1 10 oz can enchilada sauce (I prefer green, but you can use whatever you like)
1 medium onion, chopped
1 4 oz can chopped green chilies
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
2 cups frozen corn
1 Tbsp cilantro, chopped
1 can black beans
Put all ingredients except cilantro, black beans, and chips into a gallon zip lock bag and freeze.
When you’re ready to eat this dinner, thaw the dinner, then throw into crock pot. Add the can of drained and rinsed black beans. Cook on low 6-8 hours.
Shred the chicken (this was super duper easy, it practically fell apart at the touch).
Serve with cilantro and crushed tortilla chips.