Slow Cooker Orange Chicken

Some time after my son was born, I learned that it was much more efficient to prepare two meals at one time. So whenever possible (if the recipe will freeze well), I bag and freeze an extra dinner while prepping. It only adds a few minutes to the prepping process, and it keeps me constantly stocked with freezer meals for those days that I don’t have time to prepare dinner (or when I just don’t feel like it!).

This recipe is great for that! It’s inexpensive, preps fast, and freezes well. And it’s very tasty and kid-approved!

Write on 2 gallon-sized freezer bags: “Orange Chicken – Cook on low 6-8 hours. Serve over rice.” Place 2 chicken breasts in each bag.

Put half of a 1 lb. bag of baby carrots in one bag, and half in the other.

Add 1 chopped bell pepper to each bag.

Add 2 cloves of minced garlic, ½ tsp salt and ½ tsp pepper to each bag.

Add 1 cup of orange juice and 1 cup of water to each bag.

Freeze.

To serve, just dump the contents of the bag into a slow cooker (I don’t even thaw mine). Cook on low 6-8 hours. Serve over brown rice.

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