Here’s another quick-to-make slow-cooking easy-to-freeze recipe that is highly satisfying and adaptable (which I adapted, of course, from i heart naptime). You can use fresh or frozen chicken breasts in the recipe, which means that even if you didn’t plan ahead you’re still going to be just fine.
Take 2-3 boneless, skinless chicken breasts (mine are frozen) and plop them in the bottom of a slow cooker pot turned to low.
Chop up 1 sweet onion into bite-sized pieces (the original recipe calls for onion powder but I think real onions are better).
In a bowl, dollop 1 tablespoon olive oil, the equivalent of 2-3 cloves minced garlic, 1 teaspoon kosher salt, and a bunch of ground pepper, as much as you like.
Add to that as well 1/2 cup soy sauce and 3/4 cup honey and give it a good stirring.
Pour the sauce over your chicken and cook for 4-6 hours on low.
And if you happened to have additional chicken breasts, you can chuck those in a freezer bag with more onions and more sauce (I made the recipe in triplicate) and chuck those in the freezer for later.
The chicken is done when it falls apart on you.
I decided to go whole hog and shredded it with a fork to expose all the chickeny bits to the sauce.
I served it on top of a quinoa-bulgur blend that I cooked with just a little bit of lemon juice added to the water, a little bit of extra sauce, and garnished the whole thing with a pinch or two of white sesame seeds.