Thursday, August 11, 2011

Barbecue Chicken

3 sweet potatoes, chopped and peeled
2 large green pepper, cut into strips
1 red pepper, cut into strips
1 zucchini, chopped
1 onion, chopped
1 tbsp quick cooking tapioca
3 chicken breasts,
cut into 1 inch pieces
1 8oz can of tomato sauce
2 tbsp packed brown sugar
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1 clove garlic, minced
1/4 tsp salt
Place all ingredients in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Cooking with Slow Cooker Recipes, by Mama and Baby)

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