Recipe adapted from Thirty Handmade Days
Yields: 20 slider-sized sandwiches
Ingredients
• 2 pounds boneless skinless chicken breasts
• 6 oz can tomato paste
• 1 cup hot sauce
• 1 ranch seasoning packet OR 1T dried parsley, 1tsp garlic powder, 1tsp onion
powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, 1/2 tsp salt
(Traditional ranch seasoning packets also include dried buttermilk. Add 1T if you
have some on-hand.)
• 2 tablespoons red wine vinegar
• 2 tablespoons butter
Materials
• 1 gallon-sized plastic freezer bag
To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and
“use-by” date.
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.
To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on low for 6-7 hours or on high
for 4 hours.
3. Shred chicken.
Serve on buns with cheddar cheese and a side of carrot and celery sticks.