If you’re like me, you have a bag (or bags) of seemingly useless and disgusting frozen chicken in your freezer. It seems like, at this point, there’s no way it could taste good, but believe it or not, there are actually some delicious things that you can make with that meat.
5 Easy Things You Can Do With Frozen Chicken:
1. Crockpot BBQ Chicken
- 2 lbs frozen boneless, skinless chicken breasts
- 1 cup BBQ sauce
- 1/4 cup Italian dressing
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- salt to taste
- Season chicken breast lightly (a small pinch per breast) with some sea salt and place in your crockpot.
- In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
- Pour over chicken, cover and cook on high for 3-4 hours.
- Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that flavor.
- Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.
2. Chicken Flautas
- 1 tablespoon sunflower oil plus more for frying
- 1 pound frozen boneless, skinless chicken breast, chopped
- 1 tablespoon chile powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
- 2 cups finely shredded cheese
- 18 corn tortillas
- Preheat the oven to 475°. Spray a baking sheet with nonstick cooking spray.
- In a large skillet, heat the oil until shimmering. Add the chicken and cook, stirring, over high heat.
- Once the meat starts to whiten, add the chile powder, garlic powder, salt, oregano, and pepper. Cook until the chicken is cooked through.
- Remove the chicken to a cutting board and chop fine. Cool slightly.
- In a large mixing bowl, combine the chicken and cheese. Adjust seasonings.
- In a small skillet, heat about 1/2 inch of oil. Fry the tortillas in the oil until hot and softened. Transfer to the prepared tray.
- Roll a scant 1/4 cup filing into the middle of each tortilla. Roll tightly and secure with a toothpick.
- Bake for 10 minutes, turn the flautas. Bake another 10 minutes. Serve hot.
- Cooled flautas can be frozen after baking.
Alternatively, you can freeeze them unbaked. Once they are all rolled, place the flautas on a lined baking sheet and place in the freezer until the flautas are hard. Remove the toothpicks and store the frozen flautas in a freezer bag. Do not thaw before baking. Place flautas on a tray and bake as directed. Increase baking time if necessary to accommodate for frozen flautas.
3. Chicken, Potatoes & Greens
4-6 frozen chicken breasts
20-25 small potatoes, cut into halves
about 1/2 pound of Green beans, fresh or 1 can, drained
1 stick of butter
packet of Italian dressing mix
foil, to cover
- Arrange the chicken in the center of your cooking dish, then the potatoes on one side, and green beans on the other.
- Sprinkle a packet of Italian dressing mix over the entire top and then pour over a melted stick of butter.
- Cover with foil and bake at 350 F for 1 hour.
4. Crockpot Chicken Stroganoff
- 4 or 5 frozen boneless, skinless chicken breasts
- 1 can cream of mushroom soup
- 1 8-ounce package of cream cheese
- 1 container of sour cream (16 ounces)
- egg noodles
- salt and pepper to taste
- Spray slow-cooker with non-stick cooking spray.
- Add frozen chicken breasts to the crockpot and top with cream of mushroom soup.
- Cut cream cheese into cubes and add to chicken.
- Add salt and pepper to your liking.
- Cook on low for 6-8 hours.
- Stir once or twice throughout the day to mix all the ingredients.
- About 20 minutes before dinner, prepare the egg noodles.
- While the noodles are boiling, add about 3/4 of a 16 ounce container of sour cream to the chicken – mix well. Try not to completely break up the chicken while mixing. It’s nice to have some big chunks of chicken in this dish.
- Drain noodles and add to chicken, stirring well.
5. Mini Chicken Pot Pies
- 1 tablespoon vegetable oil
- 1 lb frozen boneless skinless chicken breasts, cut into bite-size pieces
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup chicken broth
- 1 cup frozen peas and carrots
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground thyme
- 1 cup shredded cheddar cheese (4 oz)
- 1/2 cup Biquick
- 2 eggs
- 1/2 cup milk
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium-high heat.
- Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
- Add onion and chicken broth; heat to simmering.
- Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed.
- Cool 5 minutes; stir in cheese.
- In medium bowl, stir Bisquick, milk and eggs with whisk or fork until blended.
- Spoon 1 scant tablespoon mixture into each muffin cup.
- Top with about 1/4 cup chicken mixture.
- Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes.
- With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack.
- Cool 10 minutes longer, and serve.
Image Source: BigStock