As part of my postpartum meal plan preparation, I assembled and froze two bags of Slow Cooker Balsamic Chicken and Pears Recipe. The first batch had too much vinegar, so I reduced for the recipe below, but you may want to adjust to taste.
I served the Balsamic chicken, pears, and mushrooms over a quinoa and brown rice blend. The pears really absorb the vinegar sauce, and pair well in texture and flavor with the chicken breast. I also included a green salad for some fresh vegetables.
Slow Cooker Freezer Meal Tips
Preparing slow cooker freezer meals before I had my baby was well worth the time and effort!
At the moment, I have a four week old who’s had quite the fussy week and doesn’t want to be put down for more than five minutes. I can take out a freezer bag and dump it in the crock pot with one hand. And I mean that literally, it has to be one hand with the week we’re having!
Some tips to save you even more time and effort:
- Double or triple your recipes when assembling. It will save you time, and since they keep for three months you can eat one each month.
- Squeeze all extra air out of the bag to avoid freezer burn.
- Label your bag clearly, including cooking instructions so you don’t have to look anything up.
- 2 pounds chicken breast (approx 3-4)
- 1 small yellow onion, thinly sliced
- 2 medium sized fresh pears, peeled and sliced
- 1 cup mushrooms, sliced
- 1/3 cup Balsamic Vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- Season chicken breasts with salt and pepper
- Place vegetables and chicken in the slow cooker
- Mix Balsamic vinegar and brown sugar and pour over chicken
- Cook on low 4-6 hours
- To freeze: place ingredients into a gallon freezer bag (with chicken last. Freeze up to 3 months.
- To use: thaw overnight, add to slow cooker and cook on on low 4-6 hours.