Pesto Chicken and Vegetables Freezer Meal
boneless and skinless
peeled and diced
can kernel corn
packet dry Ranch seasoning
optional: 1/2 to 1 cup frozen Brussels sprouts
Place the chicken breasts in a large resealable freezer bag.
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.
Remove the excess air and seal. Freeze.
Slow cooker instructions:
Cook in the Crock Pot on low for 4-6 hours.
Oven cooking instructions:
Remove bag from freezer to thaw.
Preheat the oven to 375°.
Lay everything out on a baking sheet lined with aluminum foil.
Bake at 375° for 40 minutes.