Today I decided to try another one of the recipes from my Crock-Pot-A-Polooza several weeks back. To give credit where credit is due, I got the recipe from Melissa Fallis’ blog via Pinterest. The recipe below is for two bags, so if you’re going to freeze, split the ingredients evenly. Again, one bag is perfect for two, so if you have a family, make the full recipe. Enjoy!
2 green bell peppers, cut into slices
1 red pepper, cut into slices
1 zucchini, chopped
3 onions, chopped
6 red potatoes, chopped (you can also use sweet potatoes)
4 cloves garlic, chopped
4 chicken breasts
1/2 tablespoon quick cooking tapioca
one 15 ounce can of tomato sauce
1 tablespoon brown sugar
1 tablespoon Worcestershire
1 tablespoon mustard
1/4 teaspoon salt
Cook in crock pot on low for 8 hours.
Serve over rice or egg noodles.