Ingredients

The following ingredients have 4 Servings
  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 cups mushrooms (cut to bite size pieces)
  • 1 1/2 cups carrots (peeled and cut to bite sized pieces)
  • 1 1/2 cups parsnips (peeled and cut to bite size pieces)
  • 1 1/2 cups yellow onion (cut to bite size pieces)
  • 1 1/2 cups corn (I used frozen)
  • 1 1/2 cups peas (I used frozen)
  • 1/2 cup flour
  • 2 tsp Italian seasoning
  • 2 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 1/2 tsp pepper
  • 4 cups chicken broth (for later) (used to make one meal)
  • 1/2 cup heavy cream (for later) (used to make one meal)
  • 1 lb dried gnocchi (purchased at Target, 17.6 oz, for later) (used to make one meal)
  • 2 tbsp cornstarch (mixed with 2TBSP of water, for later (optional)) (used to make one meal)

Instruction

  • Prepare 2 gallon size freezer bags by labeling and propping open
  • Cut chicken into bite sized chunks or leave whole and shred after cooking
  • Add 1 pound of chicken to each freezer bag
  • Add ½ of each vegetable, ¼ cup of flour, and half of each seasoning to each bag
  • Seal and remove all air and shake to coat flour on ingredients evenly
  • Place in fridge for up to 2 days or freezer for up to 6 months
  • To prepare as a meal thaw one freezer bag overnight
  • Place thawed contents in slow cooker along with with chicken broth
  • Cover and cook on high for 3-4 hours or low for 6-8
  • Shred chicken if desired
  • Stir in cream, gnocchi and cornstarch mixture
  • Cover and continue heating on high for 15-30 minutes or until gnocchi is cooked tender and cream is heated through and sauce is to desired thickness