Description
This is a fresh and flavorful recipe that you can cook in your slow cooker or freeze (raw) and cook later. Serve with crescent rolls or fresh bread.
Ingredients
- 1 pound boneless skinless chicken breasts, fat trimmed
- 2 large carrots, peeled and diced
- 2 ribs celery, diced (one cup)
- 1 small yellow onion, diced (one cup)
- 1/4 cup dry white rice, uncooked
- 1/2 lemon (for juice)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dill
- 32oz chicken broth (4 cups) (not needed until day of cooking)
Directions
- Combine all items in crockpot and cook on “low” setting for 6-8 hours or until carrots and onions are tender.
- Shred chicken.
To Freeze and Cook Later
- Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (which would be 3 months from the prep date).
- Add all ingredients to freezer bag (except broth), seal, and freeze up to three months.
- When ready to cook, thaw freezer bag overnight in the refrigerator or in the morning in water.
- Add to crockpot with broth and cook on “low” setting for 6-8 hours.
- Shred chicken.