Freezer to Slow Cooker: 2. Chicken Breast Cordon Bleu w/ Rice & Red Pepper Green Beans

This is #2 in our 7 ways – 7 easy days category, one of our 7 “kit” dinners you make up yourself and freeze. Designed as a Slow Cooker dinner cooking up a wonderful ready-to-eat dinner while you do  other things when time presses.


 There are a couple of techniques you’ll be using here for all the Freezer to Slow-Cooker meals, so we’re going to cover them once. While they may not seem that important, they really do make a big difference in these recipes.

These techniques are:

  1. Always pack the freezer bags in the order they are listed in the recipe.
  2. Always slit the BOTTOM of the bag and dump into cooker from the bottom so ingredients are layered as they need to be to cook properly.
  3. Store kit bags upright in freezer

Ingredients

  • 1-½ cup long grain white rice
  • 1  tsp. Herbs d’ Provence crushed with 1 tsp. kosher salt
  • 1  large sweet onion, roughly chopped
  • 3  cups whole green beans fresh or frozen may be used(if frozen used, keep frozen)
  • ½ cup chopped sweet red peppers
  • 3 chicken half breasts, boneless/skinless,cut in medallion sized chunks
  • 1-½ tsps. each sea salt and fresh ground black pepper
  • 1 cup cubed cooked ham,
  • ¾ cup grated  gruyere cheese
  • 3 cups chicken broth (low sodium) to be added at time of cooking

Process for Kit Prep

  1. Measure rice in bottom of a one gallon freezer bag
  2. Add herbs and salt
  3. Peel, and chop sweet onion, add to bag on top of rice
  4. Place green beans in a layer atop onion, if frozen be sure to keep frozen while packaging.
  5. Season chicken chunks and add to bag.
  6. Toss ham and cheese together then add to bag on top of chicken.
  7. Squeeze out excess air and close bag. Freeze immediately

Process for Cooking

  1. Slit bottom of freezer bag and dump ingredients into slow cooker,rice first, chicken last.
  2. Pour chicken broth (or water) over the food
  3. Cover and cook on low for at least 4 hours and use Keep Warm setting after that.

Serves 4 to 6

Up Next: Asian Mushroom Chicken with Imperial Rice and Quinoa  

© BAPantryGourmet.com/Barbara A. Ziegler 2015 ~ all rights reserved

This entry was posted in 7 Ways / 7 Easy Days, Cheese, Chicken, Cookbook, EASY, Free Recipes, Pork, Recipe of the Day, Rice, Slowcooker Meals, Taste Proven Recipes, What's for Dinner? Yum!, Winter Favorites. Bookmark the permalink.

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