1 pound boneless skinless chicken strips
4-6 red potatoes washed and cut into wedges
1 pound fresh or frozen green beans
1 small can sliced mushrooms (optional)
1 tbsp Italian seasoning
1 packet chicken gravy mix
1 cup water (or chicken broth)
2 tablespoons melted butter (optional)
Salt and pepper to taste
Spray, butter or oil your crock pot insert.
Combine the water/broth, melted butter and seasoning packet and Italian seasoning. Set aside.
Layer chicken, potatoes, green beans and then the mushrooms.
Pour liquid mixture over the top.
Cover and cook on low for 6 to 7 hours. Or on high for 3 1/2 to 4 hours.
Add salt and pepper to taste and serve.
Freezer Meal Directions:
Place chicken strips, green beans and mushrooms in a large freezer bag.
Mix the broth and seasonings as in step #2 above. Pour over chicken mixture.
Make a note on your label (and maybe your calendar) that you’ll need the potatoes to make this recipe.
Lay flat, squeeze out as much air as possible, label and freeze for up to 6 weeks.
Defrost the chicken mixture overnight in the refrigerator. Wash and cut the potatoes and lay in the bottom on the slow cooker. Pour chicken mixture over the top. Cook as per step #5 above.
I used boneless skinless chicken tenderloins, a small bag of Honey Gold Potatoes, and carrots instead of the mushrooms, and green beans. I didn’t add salt and pepper until my food was plated. I really liked the flavor, and the chicken was extremely tender.
I will make this again.