Ingredients
- 1 to 1 1/2 pounds boneless skinless chicken breast
- salt and pepper
- 1/2 cup diced onion
- 1/2 teaspoon minced garlic
- 1/2 cup Dijon mustard
- 2/3 cup honey
- 2 tablespoons salted butter
- 1 sprig fresh rosemary
- Green onion or dried chives for garnish
Instructions
- Season chicken with salt and pepper.
- Place all ingredients, except garnish, into a 4-quart slow cooker. Cook on high for 3-4 hours, or until chicken is fully cooked.
- Discard rosemary sprig. Shred chicken. Add garnish if desired and serve warm. Serve over rice.
Preparing For the Freezer:
- Season chicken with salt and pepper. Place all ingredients, except garnish, into a resealable gallon freezer bag. Seal, label, and lay bag flat to freeze.
Prepare after Freezing:
- Let thaw for about 24 hours in refrigerator. Dump bag contents into slow cooker and cook on high for 3-4 hours, or until chicken is fully cooked. Discard rosemary sprig. Shred chicken. Add garnish if desired and serve warm. Serve over rice.
Notes
If you use frozen chicken to make a raw freezer meal, just keep the chicken frozen. Thawing then re-freezing before cooking will dry out the meat.