Crock-Pot Chicken

I am trying to make good use of the chest freezer that we got this year. I'd love to make more double meals and freeze half. I am working on this but we still have tons of room. I try to stock up on meat when it is on sale. One thing that I have been doing is freezing cooked chicken breasts cut into strips. We can unthaw as many or as little as we want. I can put them frozen in my husband's lunchbox and by the time he eats his lunch, they're thawed. They're perfect for tossing into a salad, putting into a tortilla with some veggies, or making a quick meal for the kiddos. It's definitely healthier that giving them frozen chicken nuggets!

Anyways, as successful as this has been, the chicken has been very dry. I've done the chicken on the grill and after it's thawed out, it needs some sort of sauce to balance the dryness of the meat. I thought that using my crock-pot might help alleviate this problem. I looked online and was overwhelmed by the sheer volume of recipes. I just wanted a simple way to cook the chicken not a full blown chicken dinner. So, I called my friend, Deanna, who has been using her crock-pot a lot, for some advice. I have never done chicken in the crock-pot but she has. Per her suggestions, I placed 3 pounds of chicken breasts and two chicken bullion cubes in about 4 inches of water. The results were fantastic. The chicken was moist right out of the crock-pot (of course!). Now that it has frozen, I tried a piece and it seems to be better. My hubby says that he misses the grilled taste but that the moisture content is closer to normal.