FREEZE-AHEAD SLOW-COOKER CHICKEN, KALE AND RICE

Freeze-Ahead Slow-Cooker Chicken, Kale and Rice image

Make things easier when you throw this slow-cooker chicken, kale and rice dish in the freezer beforehand. Freeze-Ahead Slow-Cooker Chicken, Kale and Rice features tomato and basil pasta sauce. You'll love that you can freeze it up to 3 months in advance.

Provided by My Food and Family

Categories Home

Time 7h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
4 cups chopped stemmed fresh kale
1 cup each orange and yellow pepper strips
1/4 tsp. crushed red pepper
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup long-grain white rice, uncooked
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Place chicken in large freezer-weight resealable plastic bag. Add kale, peppers, pasta sauce and crushed red pepper. Press excess air from bag, then seal bag. Freeze up to 3 months.
Transfer bag to refrigerator to thaw overnight. Empty contents of bag into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours). About 30 min. before ready to serve, cook rice as directed on package, omitting salt.
Top chicken mixture with cheese; cook (covered) 5 min. or until melted. Serve with the rice.

Nutrition Facts : Calories 440, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g