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Ingredients
1 medium-sized green pepper, sliced
1 medium-sized red pepper, sliced
1 small yellow onion, peeled and sliced
2 large cloves of garlic, minced
1 tablespoon honey
The juice from one lime
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 pound boneless, skinless chicken breasts, sliced

Instructions
1. Label a 1 gallon-sized plastic freezer bag. To your freezer bag, add all ingredients. (Add the chicken to the bag last, so it’s the first ingredient poured into your slow cooker.)
2. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
3. The night before cooking, move frozen bag to your refrigerator to thaw.
4. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 4-8 hours, or until chicken is cooked through and tender.

Suggested side dish:Tortillas and fajitas toppings, like cheese, lettuce, tomato, and guacamole

Slow Cooker Black Bean and Corn Salsa Chicken

Ingredients
1 (14 oz) cans black beans, drained and rinsed
1 (14 oz) cans corn, drained
1/2 (1 oz) package taco seasoning
2-3 boneless chicken breasts
1/2 cup salsa
1/4 cup water

Instructions
1. Place all ingredients in 1 gallon-sized freezer bag. Zip close, and place in freezer. When ready to eat, remove from freezer and thaw in fridge overnight.
2. Empty contents into crock-pot and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
3. When finished cooking, shred chicken and serve over rice, with a salad, or in a wrap.
4. Top with cheese, sour cream, avocado, lettuce, tomato.

Crock-Pot BBQ Spareribs

Ingredients
2 lbs of pork ribs
1 & 1/2 cups ketchup
1 & 1/2 Tbsp seasoned salt
1/2 cup brown sugar
1/2 cup white vinegar

Instructions
1. Place pork ribs in 1 gallon-sized freezer bag.
2. Mix remaining ingredients together in a separate bowl and pour over ribs. Seal bag and place in freezer.
3. Thaw overnight in fridge. Cook on high for 3-4 hours or low for 6-7 hours.

Slow-Cooker Chicken Teriyaki

Ingredients
8 oz. baby carrots
1/2 Red Onion sliced into large chunks
1 Can of crushed pineapple 20 oz. (un-drained)
2 Garlic cloves
2-3 Boneless Chicken Breasts
1/2 Cup Teriyaki Sauce

Instructions
1. Place all ingredients in 1 gallon-sized freezer bag. Mix together in bag and zip closed. Place in freezer.
2. When ready to eat, remove from freezer and thaw in fridge overnight.
3. Empty contents into crock-pot and cook on LOW for 6-7 hours. Serve over rice.

Slow Cooker Tex-Mex Chicken Soup

Ingredients
1 pound carrots, peeled and diced
1 medium-sized yellow onion, diced
2 large cloves of garlic, minced
2 tomatoes, chopped
1 cup tomato juice
1 teaspoons cumin
1 teaspoons coriander
1 teaspoons chili powder
1 teaspoon salt
Juice from 1/2 lime (about 2 tablespoons)
1 pound boneless skinless chicken breasts, cut into chunks
4 cups chicken broth (not needed until day of cooking)

Instructions
1. Label a 1 gallon-sized plastic freezer bag. To your freezer bag, add all ingredients except chicken broth. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
2. The night before cooking, move frozen bag to your refrigerator to thaw.
3. The morning of cooking, pour contents of freezer bag into your slow cooker and add 4 cups chicken broth.
4. Cook on “low” setting for 6-8 hours, or until chicken is cooked through.