Freezer to Slow Cooker Salsa Verde Chicken


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

Prep:

  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.

Cooking:

  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.