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Pesto Chicken and Vegetables Freezer Meal
Course: Main Course
Cuisine: Italian
Keyword: chicken, pesto, vegetables
Servings: 8
Calories: 236 kcal
Ingredients
  • 4 chicken breasts boneless and skinless
  • 6 oz. pesto sauce
  • 1 zucchini diced
  • 2 carrots peeled and diced
  • 12 oz. can kernel corn drained
  • 1 cup chicken broth
  • 1 packet dry Ranch seasoning
  • optional: 1/2 to 1 cup frozen Brussels sprouts
Instructions
Assembly instructions:

  1. Place the chicken breasts in a large resealable freezer bag.

  2. Add the pesto sauce, diced zucchini, diced carrots, corn, chicken broth, and dry Ranch seasoning. If you're adding Brussels sprouts, toss them in as well.

  3. Remove the excess air and seal. Freeze.
Slow cooker instructions:
  1. Thaw.

  2. Cook in the Crock-Pot on low for 4-6 hours.

Oven cooking instructions:

  1. Remove the bag from the freezer to thaw.

  2. Preheat the oven to 375°.

  3. Lay everything out on a baking sheet lined with aluminum foil.

  4. Bake at 375° for 40 minutes.