Thursday, August 11, 2011

Mexican Chicken

3 tbsp all-purpose flour
1.5 tsp ground cumin
4 chicken breasts, cut into 1 inch pieces
sweet potatoes, chopped and peeled
2.5 C baby carrots
2 C mango,
1 C onion,
1 zucchini, chopped
2 cloves garlic, minced
1 tsp chicken bouillon

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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