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A method that’s been hit ‘n miss for my family but really good for my normal meal prepping group is slow cooker dump meals. You fill however many freezer bags of the same meal, freeze, rinse and repeat for as many other meals as desired, and then eventually dump into a slow cooker or instapot on the day you want to cook. Assembly goes lots faster when you add the same ingredient to each bag and then move along to the next ingredient. This is also a great way to take advantage of meat sales as they happen, especially when you’re buying the 40 pound box of chicken. Recipe by Annie Roskelley
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A method that’s been hit ‘n miss for my family but really good for my normal meal prepping group is slow cooker dump meals. You fill however many freezer bags of the same meal, freeze, rinse and repeat for as many other meals as desired, and then eventually dump into a slow cooker or instapot on the day you want to cook. Assembly goes lots faster when you add the same ingredient to each bag and then move along to the next ingredient. This is also a great way to take advantage of meat sales as they happen, especially when you’re buying the 40 pound box of chicken. Recipe by Annie Roskelley
2 lbs Boneless Skinless Chicken Thighs
1 can (20 oz) Pineapple Chunks
1 green bell pepper cut into 1 inch chunks
1 tsp dried ginger
3 garlic cloves minced (or replaced with powder)
1 c. BBQ Sauce
Honey or sugar to taste (optional)
¼ c. olive oil
½ tsp salt
½ tsp pepper
Drain around half of the pineapple juice if using canned, dump all ingredients into a freezer bag and lay flat until frozen. On day of cooking, add to slow cooker on low for 4-6 hours (or maybe more depending on how “low” your low setting actually is. If desired, shred or cut chicken and serve with rice.
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