Slow Cooker BBQ Cranberry Chicken

Ingredients:

2 lbs chicken breasts
1/4 cup dried minced onion
1 (16 oz) can whole cranberry sauce
1 cup barbecue sauce

Directions:

Combine all ingredients in a resealable gallon-sized freezer bag and zip closed.  When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Slow Cooker Black Bean and Corn Salsa chicken

Ingredients:
2 (14 oz) cans black beans, drained and rinsed
2 (14 oz) cans corn, drained
1 (1 oz) package taco seasoning
1 lb chicken breasts
1 cup salsa
3/4 cup water

Directions:

Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Cilantro Lime Chicken with Corn and Black Beans

Ingredients:
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste

Directions: 
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Kneaders Mustard Spread

2 T mustard
3 T mayonnaise
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp honey

Slow Cooker Hawaiian Meatballs

Slow Cooker Hawaiian Meatballs Recipe (Make this 3 times)

Ingredients:
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large pepper, diced (red, yellow or green)
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. soy sauce

Directions:
Place meatballs in a freezer bag and top with green pepper and drained pineapple chunks. Add pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Close the bag and shake carefully until the meatballs are covered.
When ready to use dump the bag contents into a slow cooker and cook on low for 3-4 hours or until heated through.
Serve over quinoa or rice.