This weekend is Mother’s Day so I am going to make this freezer cooking weekend challenge an easy one – Slow Cooker Mexican Shredded Chicken.
It doesn’t get much easier than throwing some chicken breasts in a crock pot with a few ingredients and pressing start. 6 hours (give or take) later all you need to do is shred, portion out, and stick in the freezer.
I have used this chicken in enchiladas, quesadillas, tacos, salads, and of course pizza. If you already have an idea what you will use this chicken for, and are feeling motivated, you can take this challenge a step further by putting together some freezer kits. Check out my chicken quesadilla and chicken enchilada freezer kits for ideas and inspiration.
If you are not feeling Mexican Shredded Chicken or already have some in the freezer then make some basic shredded chicken. In my opinion, you can’t go wrong having packages of precooked shredded chicken in your freezer – the meal options are endless! How do you use shredded chicken?
Click the links to see the ingredients, complete recipe, and freezer instructions. Total time should take 20 minutes prep, 6 hours slow cooking hands off time, and about 20 minutes to shred, portion out, and put in the freezer.
I have a lot going on this weekend between dance, graduation parties, and mother’s day so I don’t anticipate freezer cooking a ton of recipes. Although, I am definitely going to put together some more breakfast sandwiches (last weeks freezer challenge), pancakes, and then maybe some slow cooker freezer kits – I will keep you updated.
Good luck everyone! Please keep in touch here and on the SMK facebook page letting us know how your freezer cooking experience is going.