Did you know that the National Frozen and Refrigerated Foods Association has declared March America's Frozen Food Month? Neither did I until about 15 minutes ago, when I stublmed across that website. But it remind me of a pretty cool recipe from my early slow cookin' days. Did you ever have a "oh no I forgot to take the chicken down for dinner" moment? This recipe takes frozen chicken breasts and frozen vegetables and cooks them through thaw to perfection. I was unsure of this recipe the first time I made it, but low and behold...it was GOOD! So here it is.6 frozen chicken breasts (bone-in)
3 cups chicken broth
1 pkg. of dry italian dressing mix
1 bag of frozen california vegetables (cauliflower, broccoli, and carrot)
- place frozen chicken breasts in slow cooker
- sprinkle entire packet of italian dressing mix over chicken
- pour water/broth over chicken
- cook on LOW for 8 hours
- add vegetables
- cook on LOW for an additional 2 hours, or until done
ENJOY!
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