An up-close look at the Columbia women who help us feel beautiful. Photos by Keith Borgmeyer Whether your beauty regimen includes facials, mani–pedis, and...
Photo by Mitch Mandel/Rodale Images
“I need more recipes like this in my life,” I told my husband as he and the kids scarfed down slider after slider. When I can just dump a few ingredients in a slow cooker and then a healthy and kid-friendly meal magically appears at dinner time, I’m in! You can even freeze the leftovers and use them another time.” —Rachel Tiemeyer, Thriving Home
1 ½ to 1 ¾ pounds fresh or frozen boneless, skinless chicken breasts
1 jar (28 ounces) all-natural marinara sauce
12 mini wheat buns or dinner rolls
¾ cup freshly grated Parmesan cheese
6 slices provolone or mozzarella cheese cut into fourths
(Method 1 freezing instructions begin here.) Add the chicken and marinara sauce to the slow cooker. Cook on low for three to four hours. The chicken is done when it shreds and is no longer pink.
Using forks, shred the chicken and stir into sauce. (Method 2 freezing instructions begin here.)
To build a sandwich, place some hot shredded chicken inside a bun, sprinkle with about 1 tablespoon of Parmesan cheese, top with 2 cut-up pieces of provolone, and pop the top of the bun in place.
Freezer Meal Instructions
Method 1: Place the chicken and marinara sauce in a gallon-size freezer bag. Squeeze out excess air and seal. Freeze the packages of rolls and cheese with the chicken in the freezer.
Method 2: Fully cook, shred, and cool the chicken. Place in a freezer-safe container or gallon-size freezer bag. Squeeze out excess air and seal. Freeze the packages of rolls and cheese with the chicken in the freezer.
To prepare From Frozen
Method 1 : Thaw everything in the refrigerator for 24 to 48 hours. Cook according to the recipe directions, starting with Step 1.
Method 2 : Thaw everything in the refrigerator for 24 to 48 hours. Warm the chicken mixture over medium-low heat on the stove, stirring occasionally, in a slow cooker on low setting, or in the microwave. Serve according to the instructions in Step 3.
Yield: 12 sliders (6 servings)
Editor’s Note: Recipe adapted from FROM FREEZER TO TABLE: 75+ Simple, Whole Foods Recipes for Gathering, Cooking, and Sharing Copyright © 2017 by Polly Conner and Rachel Tiemeyer. Published by Rodale Books, an imprint of Penguin Random House LLC.
Read more about Rachel Tiemeyer and Polly Conner, creators of Thriving Home.
How much do you know about freezer cooking? Take our quiz.