We moved to a new to us house this summer and I’ve been thankful for some ready made crock-pot freezer meals that I’ve had prepared. We ran through most of them a few weeks ago when COVID made its way through our house. So it’s time to restock.

I came up with this recipe for Sunday dinner and the family loved it. The nice thing is that it’s flexible. It can be thawed and grilled, or you can simply throw the whole batch into the crock pot and cook it in low all day. It’s delicious served with brown rice or mashed potatoes.

Rosemary Lemon Chicken Recipe:

5-8 Chicken Thighs (boneless or bone-in) depending size of thighs and size of your family

Small sprig of fresh Rosemary or 1/4 tsp dried rosemary

1/2 tsp salt

1/4 tsp pepper

1 tsp minced garlic

1 tsp onion flakes or 2 rounds sliced onion

1/4 cup lemon juice

2 tbsp blackstrap molasses

Combine all the ingredients in a gallon freezer bag. Freeze for up to 6 months.

On cooking day, either put the contents of the bag in 4 quart crock pot and cook 6-8 hours on low.

Of if you prefer to grill, thaw the bag in the fridge overnight before grilling.

This recipe is most cost effective if you buy family packs of chicken thighs and make up 3-4 bags at a time. Then you’ve got several dinners ready to go when you need them.

Enjoy!