Crockpot Chicken

So You Forgot to Defrost! by Jackie
Freezer Friendz website:
http://freezerfriendz.blogspot.com/search/label/slow%20cooker

I made some modifications to the recipe

Ingredients:
4 boneless, skinless chicken breast halves (frozen)
1 large (26oz.) can cream of mushroom soup
6 oz. can sliced mushrooms, drained out most of liquid
3/4 tsp. salt
1/4 tsp. pepper

Assembly:
Place chicken in gallon Ziploc bag (inside of round crockpot). Mix remaining ingredients in separate bowl and pour over chicken. Freeze standing up, so it will fit in the crock pot when you are ready to cook.

Serving Day:
Cook from frozen. Remove plastic bag from frozen meal. Place meal in crock pot. Cook on low 10-12 hours. Serve over rice.

I included 5-min rice for you. Just follow instructions on label

Teriyaki Chicken

Teriyaki Chicken by Debbie from Freezer Friends
This recipe was found at http://www.bigoven.com/

Ingredients
1/2 cup soy sauce
1/2 cup sugar
1 1/2 Tbs. red wine vinegar
2 tsp. vegetable oil
1 clove garlic, minced
3/4 tsp. ground ginger
6 chicken breasts

Preparation
Mix all of the above ingredients, except the chicken, together. Wisk until well blended.

To Freeze
Place chicken breasts in a freezer container or bag. Pour the marinade over the chicken. Place in the freezer.

To Cook From Frozen (3 options)
1. OVEN: Thaw chicken & marinade completely. Place the chicken in a 9x13 dish and pour the marinade over the top. Bake in a 350 degree oven for about 35 minutes.
2. GRILL: Thaw chicken & marinade completely. Grill until done.
3. CROCK POT: Thaw chicken & marinade overnight. Place in crock pot and ad a 20oz. can of pineapple. Cook for 8 hours on low.

Shoyu Chicken

Hi All! I can't remember what I signed up for this month, but I decided to make this chicken dish! Hope it works for the group. See you at my place, 7:30 on Sunday.

Shoyu Chicken (from The Oregonian)

3/4 cup soy sauce
3/4 cup brown sugar
1 tsp minced ginger
1-2 cloves garlic, minced
8 boneless, skinless chicken thighs

In a large skillet, combine soy sauce, sugar, ginger and garlic; bring to a boil. Add chicken, reduce heat and cover. Simmer for 20-25 minutes until chicken is done.

From frozen: You'll need to thaw the two parts separately and then cook as described above.

Susie's Chicken Pot Pie

Susie’s Chicken Pot Pie
This recipe must be frozen prior to baking, otherwise the sauce will still be too soupy.
Makes 5 loaf pans (8 inch) plus 4 round (5 inch)

2 whole chickens, cooked
2 T olive oil
2 T vegetable oil
8 cups chicken broth plus liquid from cooked chicken (approx 2 cups additional)
1 1/2 onion, chopped fine
6 carrots, peeled and chopped
4 celery ribs with greens, chopped
4 large cloves garlic, minced
1 cup flour
1/2 cup milk
Mrs. Dash (Garlic and Herb) to taste
2 (15-ounce) boxes ready made pie crust
2 bags (16 oz) frozen peas, do not thaw

Cook chickens in roasting pan at 350 until done, (I used ½ bottle of white wine as the liquid); cool and remove skin, de-bone and shred meat.

Using 2 stock pots, split ingredients and cook with 2 T oil (vegetable and olive) with onion, garlic, carrots, celery until lightly browned and soften, using Mrs. Dash to taste.

Reduce heat to medium, add flour and stir to combine, cook 1 minute then add chicken liquid, broth and milk. Simmer until sauce thickens.

Unwrap and unroll the pie crusts.

Return back to the filling, which will still be hot, and add the frozen peas and chicken.

Use ladle to distribute filling into aluminum pans. Cut and fit pastry over each filled pan, use a fork to seal edges. Cut steams vent in crust. Wrap completed pans with plastic wrap (I used 2 layers) and one layer of foil. Freeze.

To Cook: Heat oven at 400. Unwrap frozen pot pies and place on baking sheet (over flow protection!). Loosely cover pastry with foil, and cook for 40 minutes and then uncover and finish cooking for another 30 minutes or until brown. Let rest for 10 minutes before serving.