More freezer meals ready to go in the slow cooker

Today's trip to Sam's Club meant that I came home with 5 pounds of ground turkey, and large packages of boneless chicken breasts and chicken thighs. Before packaging them to freeze, I found some more recipes for meals that I could freeze and then just dump into the slow cooker. Today's stash? Two bags of "beef" vegetable soup, two bags of garlic lime chicken, and one bag of chicken fajitas.  Here are the recipes:

From http://www.savingyoudinero.com/2012/09/17/part-3-1-hour-1-mess-5-crock-pot-meals/:

Garlic Lime Chicken
serves 6

• 1 ½ pounds boneless skinless chicken breasts
• ¼ cup fresh lime juice (about 2 limes)
• 1 cup water
• 1 Tablespoon chicken bouillon
• 2 cloves garlic, finely chopped
• ½  teaspoon dried thyme leaves
• ¼ teaspoon pepper
• 2 tablespoons butter or margarine

Instructions

1. Add all the ingredients into your ziploc bag.

Write on the bag

1. Cook on low for 7-8 hours or high for 5-6 hours.

From http://www.savingyoudinero.com/2012/06/12/1-hour-1-mess-5-crock-pot-meals/:

Chicken Fajitas
( 5-6 servings)

• 2 peppers (your favorite)
• 1 onion
• 1 1/2 pound chicken breast
• 1/2 cup chicken broth
• taco seasoning packet
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. salt

You will also need tortillas, cheese, cream, etc.

Directions

1. Put all the ingredients in a large freezer bag. (Make sure you label the bag with instructions.)
2. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
3. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.

From http://melissafallistestkitchen.blogspot.com/2011/09/freezer-cooking-slow-cooker-meals.html:

Savory Vegetable Beef Soup (2 Bags)

• Chop (1) Onion and Chop (2) Cloves of Garlic- Brown in Pan with the Ground Beef- once cool divide mixture between bags
• (2) whole carrots chopped per bag
• (2) celery stalks chopped per bag
• (3) Red Potatoes chopped per bag
• (1) can v8 split between bags
• (1) 28oz can diced tomatoes SPLIT between bags
• (1) cup frozen green beans in each bag
• (1/2)TBSP Worcestershire per bag
• (1/2) cup Beef Broth per bag
• (1) TBSP Parsley per bag
• (1) tsp Basil per bag
• 1/2 tsp Thyme per bag
• (1/2) tsp salt per bag
• (1/2) tsp pepper per bag
• (1) TBSP Sugar per bag

*Place in Crockpot with 1.5 cups of water and 15 oz Beef Broth. Cook on LOW 8 Hours.

For this last recipe, I skipped the red potatoes (because we do low-carb) and replaced the sugar with Splenda.  I also didn't have any V8, so I just used tomato sauce. I'm hoping that substitution doesn't alter the taste in a bad way.  I guess it would be better to say that my version is:

Savory Vegetable Beef Soup (2 Bags)

• Chop (1) Onion and Chop (2) Cloves of Garlic- Brown in Pan with the Ground Beef- once cool divide mixture between bags
• (2) whole carrots chopped per bag
• (1) celery stalks chopped per bag
• (1) small can of tomato sauce per bag
• (1) 28oz can diced tomatoes SPLIT between bags
• (1/2) pound green beans, trimmed and cut in half, in each bag
• (1/2)TBSP Worcestershire per bag
• (1/2) cup Beef Broth per bag
• (1) TBSP Parsley per bag
• (1) tsp Basil per bag
• 1/2 tsp Thyme per bag
• (1/2) tsp salt per bag
• (1/2) tsp pepper per bag
• (1) TBSP Splenda per bag