Freezer to Slow Cooker: 3. Asian Mushroom-Chicken w/Imperial Rice & Quinoa

This is #3 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  cup black rice, well rinsed in a fine sieve, drained to completely remove water
  • ½ cup quinoa, well rinsed  in a fine sieve, drained to completely remove water
  • 1 Tbsp  Chinese Combo spices (I use Simply Asian) crushed with 1 tsp. kosher salt
  • 1  large sweet onion,  chopped
  • 1-½ tsp each sea salt and fresh ground black pepper, grated ginger, sesame oil.
  • 2 smashed and chopped garlic cloves,
  • 4 chicken thighs,  boneless/skinless,cut in bite-sized chunks
  • 1 chicken half breasts, boneless/skinless,cut in bite-sized chunks
  • 1  cup each chopped Bell peppers, sliced celery, sliced carrots, sliced mushrooms
  • ½ cup each chopped sweet red peppers, sliced Brussels sprouts.
  • 3 cups chicken broth (low sodium) +2 Tbsp. low sodium soy sauce to be added at time of cooking

Process for Kit Prep

  1. Add spices and salt to rice and quinoa and toss to mix
  2. Place seasoned rice and quinoa in bottom of a one gallon freezer bag
  3. Add chopped sweet onion to bag on top of rice
  4. Season chicken chunks with sea salt, pepper, ginger and sesame oil, and crushed garlic.
  5. Add seasoned chicken to bag.
  6. Place carrots and Brussels sprouts in a layer atop chicken,
  7. Then add celery, peppers and mushrooms.
  8. Squeeze out excess air and close bag. Freeze immediately

Process for Cooking

  1. Oil bottom/sides of slow cooker with your choice of oil and preheat for 10 minutes.
  2. Slit bottom of freezer bag/dump ingredients into slow cooker: rice first, chicken last.
  3. Pour chicken broth + soy sauce over the food
  4. Cover and cook on low for at least 4 hours and use Keep Warm setting after that.

Serves 4 to 6

Up Next: Chicken with Dumplings  

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

This entry was posted in 7 Ways / 7 Easy Days, Chicken, Cookbook, EASY, Free Recipes, Light & Healthy, Rice, Slowcooker Meals, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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