Crockpot Italian Chicken/Beef
- Number of Servings: 6
Ingredients
1 small Onions, raw 1 serving 28 oz Canned Diced Tomatoes (1/2 cup = 1 serving) (by JNYE76) 2 cloves Garlic .25 cup Honey 2 tbsp Extra Virgin Olive Oil 1 tsp Dried Oregano (by ARCTIC.ORCA) .5 tsp Parsley, dried .5 tsp Salt .25 tsp Black Pepper, ground (by MELISSA_X0) .25 tsp crushed red pepper flakes (by TORI7HARRISON) 1 unit (yield from 1 lb ready-to-cook Chicken Breast, with skin
1 - gallon freezer bag
Prep:
1. Label the freezer bag with permanent marker.
2. All all the ingredients with the meat going in last so it's the first thing poured into the crockpot.
3. Remove as much air from the freezer bag as possible, seal and lay flat in your freezer.
Cook:
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. Morning of cooking, pour contents of freezer bag into your crockpot.
3. Cook on "low" setting for 4-6 hours (chicken) or 8 hours (beef).
4. If beef, shred with a fork.
5. Serve with sauce in crockpot.
Serving Size: 6-8 oz of meat
Number of Servings: 6
Recipe submitted by SparkPeople user YDABNEY.
Prep:
1. Label the freezer bag with permanent marker.
2. All all the ingredients with the meat going in last so it's the first thing poured into the crockpot.
3. Remove as much air from the freezer bag as possible, seal and lay flat in your freezer.
Cook:
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. Morning of cooking, pour contents of freezer bag into your crockpot.
3. Cook on "low" setting for 4-6 hours (chicken) or 8 hours (beef).
4. If beef, shred with a fork.
5. Serve with sauce in crockpot.
Serving Size: 6-8 oz of meat
Number of Servings: 6
Recipe submitted by SparkPeople user YDABNEY.
Nutritional Info Amount Per Serving
- Calories: 119.2
- Total Fat: 6.1 g
- Cholesterol: 9.3 mg
- Sodium: 240.9 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 0.6 g
- Protein: 3.5 g
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