Friday, October 8, 2010

Freezer Meals Fridays

Sweet and Tangy Shredded Chicken
6-8 frozen chicken tenders or 3-4 frozen chicken breasts
1 cup brown sugar
1 cup salsa (I like Great Value Peach Pineapple Chipotle)
1. Spray inside of Crock Pot with cooking spray; place chicken in Crock Pot
2. Mix brown sugar and salsa; pour over chicken.
3. Cook on low 6-8 hours or high 3-4 hours
4. Use two forks to shred the chicken; let cool completely.
5. Divide shredded chicken into sandwich size ziplock bags and freeze for up to 3 months
6. Reheat in the microwave, the Crock Pot, or on the stovetop; serve with tortillas and your choice of garnishes, sweet rice, and black beans.

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