Looking for a quick and easy meal you can put together in a flash and pop in the freezer and forget about it until you need to pull it out for a busy weeknight? This is the one! I like to make this recipe in bulk when I find a good deal on chicken breasts at the store.
Sometimes I serve this over rice, or alongside noodles or sometimes if I’m in a hurry, I just cut up the chicken and serve it straight out of the pan.
Life. It doesn’t have to be complicated. 🙂
~Mavis
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Freezer Meal Recipe – Chicken Cacciatore
Ingredients
3 boneless, skinless, chicken breasts
1 {26 oz} jar of spaghetti sauce
1 zucchini, chopped
1 sweet pepper, chopped
1/2 onion, chopped
1 carrot, chopped
Instructions
There are 2 different ways you can make this. You can load all the ingredients into a gallon sized Ziplock bag, lay it flat, freeze, and cook it in the crock pot at a later date or layer the ingredients in a foil pan, seal and pop in the freezer.
Crock Pot Cooking Method: Cook from frozen on high for 8 hours or until chicken is thoroughly cooked, or thaw overnight in the refrigerator overnight and cook on low for 4 to 6 hours or until chicken is thoroughly cooked.
Oven Cooking Method: Thaw overnight in the refrigerator. Cook at 350 degrees for 50-60 minutes or until chicken is cooked thoroughly.
Serve over cooked spaghetti noodles if desired.
Looking for more easy freezer meal ideas? See the full list of freezer meal ideas HERE!
Links to freezer pans I commonly use:
- Aluminum Foil Pan Containers with Lids 8.5″ x 6″ x 3″
- Aluminum Foil Deep Pans 9″ x 13″
- Round 9 Inch Aluminum Foil Pans with lids
vickie says
This sounds good -I needed a recipe for when my sister comes to visit and this would be so easy!
Barbara H says
This looks great but I am wondering about if it is safe health wise to store raw meat with raw vegetables, especially poultry?
Mavis says
As long as they are fully cooked before eating, you should have no problems. I’ve been doing this my entire life and have never had an issue.
Jennifer says
I have been freezer cooking with a group for over a year now. That cookbook is my favorite to use! Every recipe turns out great, and taste amazing.
Carla Short says
I was searching for recipes to use zucchini with. This was AMAZING!!! MY husband, 19 year old, and 5 year old loved it!!
Definatley a repeat recipe! I do monthly cooking, so I may have to put it in the rotation 2 times next month! Thanks for sharing.
Mavis Butterfield says
You bet! We are having it tomorrow night! 🙂
Barbara says
There are only two of us, so I cooked just one large chicken breast with this, which is plenty for us. I used a half-jar of sauce, and sliced celery instead of zucchini because I didn’t have the latter, plus the half-onion and two carrots. The chicken breast was frozen, but the veggies were fresh. I cooked it in my crock pot for 6 hours, shredded the chicken, and served it over fresh homemade noodles I’d made this afternoon. It is wonderful, but next time I will add more sauce and some garlic as well as light salt and pepper. I chopped all the veggies for another meal and I will dehydrate the leftover spaghetti sauce, add that to an already frozen chicken breast and more of those fresh noodles that I have left over and am also freezing, plus the added garlic, salt and pepper, because this is a big, big winner! The whole meal was very moist and flavorful, but really needs more tomato sauce than I used. My Hubs was very complimentary! Thank you!
Jennifer says
Question: When you say 3 chicken breasts, do you mean the entire breast, or the breast after splitting?
Mavis says
I mean the breast after splitting! Hope that helps.
Joanna says
Could I dice the chicken and maybe cook less time after I thaw?
Megan says
More directions needed, should vegetables be cooked before putting in pan? I’ve had mine in the oven for over an hour and it’s not done.
Mavis Butterfield says
Hi Megan,
No, just like the phot shows, you don’t cook the vegetables first.