Chicken Pesto and Noodle Crockpot Freezer Meal

Updated: Jan 1


The best thing about freezer meals is that you can look like a gourmet cook without slaving in the kitchen all day! This super simple recipe is easy to prep and can be cooked in your crockpot, instapot, grilled or even baked so you have endless possibilities.


I'm showing you this recipe paired with bow-tie rainbow noodles but it could go with potatoes or a steamed veggie, the possibilities are endless! It should only take you about 5 minutes to put together. It will serve about 8 people depending on the size of the breasts you are using. Cooking times vary. Here is my breakdown.


Crockpot: High for 3-4 hours or low for 6-8

Instapot: High pressure for 30 minutes

Grill: 10-15 minutes

Oven: 30-40


I N G R E D I E N T S

  • 2 cups store bought or homemade pesto (I usually buy the bigger pesto jar from Costco and make a few meals all at once)

  • 1/2 cup cider vinegar

  • 2 tablespoons olive oil

  • 3-4 pounds boneless, skinless chicken


GREAT TOPPINGS BEFORE SERVING

  • 2 plum tomatoes, sliced

  • Shredded mozzarella cheese


I N S T R U C T I O N S

Step 1: In large bowl, whisk together pesto, vinegar, & olive oil.

Step 2: Divide chicken into two gallon-size freezer bags. (Be

sure to label bags first!) Divide sauce into bags over top of

chicken. Freeze until needed.

Step 3: Thaw. Grill 5-7 minutes on one side, then turn over and

grill 5-8 minutes longer.


ADDITIONAL TOPPINGS:

With a minute or two to go, place sliced tomato over chicken, then sprinkle with mozzarella.

Close lid and let cheese melt completely. (Alternate cooking

directions: Arrange chicken in casserole dish; place tomato

slices over chicken, then sprinkle heavily with mozzarella

cheese and bake at 400 degrees for 30-40 minutes.)

Serve over cooked pasta.


For other meal prepping ideas, check out this Grilled Steak Taco Freezer Meal.