Succulent chicken and mushrooms, cooked all day in a garlicky honey-Dijon-wine sauce. Straight from the freezer into the slow cooker. If this dinner were any less effort, it would be take-out. But it is not take-out. It is a wholesome, family-pleasing meal, that is ridiculously easy to throw together and freeze for when you need it during this back-to-school time of year (crap, summer is over 😩).
…And when you DO need it, the delicious flavors and wafting effluent will welcome you home. 😍 (I love that about crockpot recipes, don’t you?)
Okay, the whole premise for my Freezer-To-Crockpot recipes is that I need easy, throw-together dinners for my husband and kids while I am spending this year training for Ironman Louisville triathlon, which is October 9th. That’s in 47 days, but who’s counting. OMG. …Annnnd, I gave you my Rosemary Pot Roast and Turkey Bolognese over Smoked Gouda Grits as freezer-to-crockpots so far. So now, some chicken. (Logical progression, no?)
If you are curious as to what Ironman training looks like a little less than 2 months out – it’s heavyyyy, but managable. It’s all about consistency. I’ve been doing ~8-15 hours a week building for months, and my coach says now I will “ramp up” (God 😧) for the next few weeks, then back off to recover the last couple (we call it tapering) before the race. This is just “training to finish” the race, too, because I will not actually be competitive or anything. And to be completely honest, I am tired, but I admit I have not been getting all the sleep I need. Otherwise, it is managable though, and I am surprised that I have no injuries. Really surprised (knocks on wood).
….BTW, if you have ever pondered, “I wonder what the start to a triathlon is like”, here’s a little video of my last race a couple weeks ago.
And I have to give a huge shout out to Gwen Jorgensen who won the women’s triathlon gold medal at the Rio Olympics Saturday WOOOOP! First time the US has won tri gold. So awesome.
So anyway, what I did here for this recipe was crazy simple. Nutshell: Put chicken in bowl. Put mushrooms and onion in same bowl. Mix sauce and add to bowl. Transfer to a bag to freeze, or assemble it straight in the slow cooker. Then, when ready in the slow cooker, add some wine, turn it on, and let’r go for tasty tastiness come dinnertime. In the Army, we had a saying – “Too easy”. That fits this.
If you choose the freezer route, it is a good idea to make sure this freezes in a geometry that will then fit, frozen, in your slow cooker. Just keep that in mind when you stick the bag in the freezer. Also, if you choose not to freeze and cook it straight away (i.e. not frozen), simply reduce the cooking time to 6-8 hours on low. (I do not cook meals in the crockpot on high heat).
So that’s it kids. Just an easy, simple dinner. Because simple dinner recipes are a need. Not a want. Keep this recipe handy for when you need it in your life.
- 1-3/4 to 2 lb boneless, skinless chicken thighs, large dice
- kosher salt
- fresh cracked pepper
- 1/2 of a large white onion
- 8 oz pkg sliced white mushrooms
- 2 cloves garlic, chopped
- 1/4 cup honey
- 2 Tbs Dijon mustard
- 1/2 cup white wine or chicken stock
- garnish: chopped chives or green onion
- Put all the ingredients in a large ziploc bag except the wine. Freeze.
- When ready to cook, transfer the contends of the bag into a slow cooker. Add the white wine or stock. Cook on low 8-10 hours. Serve over pasta or mashed potatoes or something to soak up the yummy juices. As can be seen in the photos, I used up a random assortment of pastas I found in the pantry.
- Garnish is important in recipes where everything is otherwise brown. So be sure to top with something green - scallion, chives, herbs, whatever.