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Freezer Batch Cooking: World’s Best Chicken

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World’s Best Chicken Freezer Cooking Recipe

We are making our way through the new chicken recipes I added to the freezer. Recently we tried out the World’s Best Chicken recipe and I have to say it was really good. This recipe is definitely one I will be adding to my regular chicken freezer batch cooking.

World's Best chicken

I love that this recipe is a dump the sauce onto the chicken then into the freezer. It’s fast and easy. I just put all the ingredients into the freezer bag. Gave the ingredients a mix by squeezing them around then added the chicken. I didn’t even have to dirty a bowl. 🙂

I like to label the bag with not only the name of the contents but how to prepare the recipe. To prepare the recipe is just as easy as the freezer prep. Just thaw and put the chicken and sauce into the crock pot, cook on low for about 8 hours and the chicken is done. I am sure you could bake or grill the chicken too and it would be just as good, maybe even better.

The recipe calls for just a few items,  Dijon Mustard, Maple Syrup, Red Wine Vinegar, Salt and Pepper. The original recipe called for using chicken thighs but I made it with boneless chicken breasts. But I am sure you could use whatever pieces of chicken your family likes the best.

Go to Over The Moon to get the original recipe (just scroll down to almost the bottom).

Here’s how I prepared the mine, I just can’t help myself when it comes to changing a recipe.

World’s Best Chicken

1 cup Yellow Mustard
1/2 cup Maple Syrup ( I use my own homemade pancake syrup)
2 T Red Wine Vinegar
1 t Salt
1/2 t Pepper
6 pounds Boneless Skinless Chicken Breasts

  1. Mix all the ingredients except the chicken breast in a bowl or in the freezer bag.
  2. Add the chicken to the freezer bag with the sauce.
  3. Label and Freeze

To Prepare

  1. Thaw
  2. Place chicken with sauce from freezer bag into crock pot. Cook on low 8 hours or on high 4 hours.
  3. Enjoy!

Freezer Cooking Tip: I like to try to freeze the chicken in the freezer bag flat. This helps the chicken packages to take up less room in the freezer and it thaws faster too.

What is your favorite way to prepare chicken?

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15 thoughts on “Freezer Batch Cooking: World’s Best Chicken”

    1. Erin, this recipe is really quick and easy. I really love having meat packs in the freezer ready to go for dinner. It makes getting dinner ready so much easier.

  1. We don’t keep syrup around the house. Do yoi think honey would be a good idea? Sounds like it would be a kind of honey mustard chicken.

  2. The marinade sounds good, and I’m going to try it. I’m used to doing whole chicken and chicken parts in my crockpot so I have pre-cooked chicken to put in soup and chicken salad and pasta dishes, but I don’t always like having all my chicken in a fall-apart texture as the crockpot seems to achieve. (Though, maybe I’ve been cooking it too long.) I think with boneless chicken breast I’ll stick to cooking it in a foil-covered pan in my oven. I usually wrap chicken breasts individually in foil to freeze flat on a tray, then bag them in gallon zipper bags once they’re frozen. Then when I want chicken breast that I haven’t pre-cooked, I unwrap what I want, and do a safe, quick defrost in the microwave, or a longer, covered defrost in the fridge (never on the counter). You can cook fresh or thawed chicken breast for 30 to 40 minutes in a foil-covered pan in the oven, even without marinade, and it is butter-tender without being fall-apart. This marinade can be pre-mixed, and put in an ice cube tray to freeze into cubes. That way you can take out what you need without any waste of marinade or having marinade-coated zipper bags you have to super-wash or throw away. You can let the chicken rest in the fridge in the thawed marinade for 15 minutes or so, or let it marinate as it cooks in the oven. And when you need only one or two pieces of chicken, small portions work great done in a little foil-covered pan in a countertop oven.

    1. April, I can see why you asked that question. The sauce will cover 6 pounds of chicken. Just divide up the chicken into meal size portions and then divided the sauce equally among them. We usually have one to one and half pounds of chicken per meal. So this recipe makes us about 4-5 batches.

  3. In you writing you say the recipe calls for dijon mustard, but the recipe list says yellow mustard, which would you recommend?

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