Freezer to Slow Cooker Salsa Verde Chicken

  • 1/4 cup lime juice (juice from 1 lime)


  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Place all the ingredients in a Gallon Freezer Ziploc bag.
  3. Remove as much air as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into slow cooker.
  3. Cook on “low” setting for 6 hours.
  4. Shred the chicken using two forks and mix with remaining liquid in the slow cooker.