22 Chicken Freezer Meals – The Best Recipes Online

Chicken freezer meals are ideal for busy weeknights and weekends when you want a homemade family-style meal without all the fuss. Whether you prefer a thaw-and-bake casserole or Crockpot freezer meal — or Instant Pot freezer meals are more your speed — you’ll find something to love in this list.

When preparing freezer chicken meals, always follow recommended sanitation guidelines to prevent cross-contamination. Wash your hands and work surfaces immediately after handling raw chicken. Check doneness by temperature. The FDA recommends chicken to an internal temperature of 165°F.

Use freezer-safe containers and label containers with the name of the dish and date of preparation. To ensure that your freezer meals with chicken taste fresh when cooked, remove them from the freezer and thaw them in the refrigerator overnight. Allow the dish to sit out on the counter for approximately 30 minutes before heating.

Family Favorite Chicken Freezer Meals

Chicken freezer meals are a favorite of savvy cooks everywhere. Chicken is affordable, high in protein, and endlessly versatile. These chicken meals to freeze are sure to be crowd-pleasers.

1. Chicken Chili With Butternut Squash

Serves 4

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium red pepper, seeded and chopped
• 1 medium yellow onion, chopped
• 2 cups butternut squash, peeled and cubed
• 1 envelope chili seasoning mix
• 2 cups chicken stock 
• 1 pound ground chicken
• 1 14-ounce can chopped tomatoes
• 3 tablespoons tomato paste

Directions:

• Heat oil in a large skillet over medium heat. Sauté onion, pepper, and chicken (crumbled) until onions are soft and the chicken is cooked throughout. 
• Transfer to stockpot and add remaining ingredients. Stir. 
• Bring to a boil and reduce heat to simmer. Cook an additional 30–40 minutes until squash is soft. 
• Cool completely before transferring chili to a freezer bag or container. 

2. Chicken Enchiladas

Serves 6

Ingredients:

• 2 cups leftover chicken, diced 
• 2½ cups enchilada sauce
• 1½ cups Colby Jack cheese, shredded
• 1 4-ounce can diced green chiles
• 1 4-ounce can sliced black olives, drained
• 12 6-inch flour tortillas, warmed

Directions:

• Preheat oven to 375℉. 
• Combine chicken, ½ cup enchilada sauce, ½ cup cheese, green chilies, and olives in a large bowl. Pour ½ cup enchilada sauce into the bottom of a 9×13 freezer-safe baking dish.
• Lay tortillas on a flat surface. Spoon about ¼ cup of chicken mixture into each tortilla and roll them up. Place in the dish with sauce, seam-side down. Repeat until all enchiladas are assembled.
• Top with remaining enchilada sauce and cheese. Bake for 25–30 minutes or until cheese is bubbly. Cool and freeze or freeze uncooked and follow baking directions to heat thawed enchiladas.

3. Perfect Chicken Nuggets

Approximately 36 Nuggets

Ingredients:

• 1¾ pounds boneless, skinless chicken breast cut into approximately 36 even pieces
• 2 eggs 
• 1 teaspoon water
• 1¼ cup panko bread crumbs
• ¼ cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt 
• ¼ teaspoon ground black pepper
• 2 tablespoons vegetable oil

Directions:

• Whisk eggs and water together in a shallow dish. Stir breadcrumbs, cheese, garlic powder, and paprika together in a second shallow dish. 
• Sprinkle the salt and pepper evenly over the chicken pieces. Dip chicken into the egg wash and then into the crumb mixture. Coat on both sides.
• Heat 1 tablespoon oil in a large skillet over medium heat. 
• Place about half the breaded nuggets into the pan when the oil is hot. Do not overcrowd. Cook for 2–3 minutes on each side until golden brown. Reduce heat if the breading begins burning.
• Transfer cooked nuggets to a rack to cool. Wipe out the skillet with a paper towel and repeat the process with the remaining oil and nuggets. 
• Place cooled nuggets in a single layer in a large freezer bag. Store flat. Thaw in refrigerator and warm in oven or microwave before serving. 

4. Chicken Burritos

Serves 16

Ingredients:

• 2 pounds boneless, skinless chicken breast, diced into bite-size pieces
• 2 one-ounce packets taco seasoning
• 1 cup water
• 1 15-ounce can black beans, drained
• 1½ cups frozen corn
• 1½ cups cooked brown or white rice
• 1 cup mild-to-hot salsa (depending on heat preference)
• 3 cups shredded cheddar cheese
• 16 8-inch flour tortillas
• 2 tablespoons vegetable or avocado oil
• Salt and pepper

Directions:

• Heat oil in a large skillet over medium heat. 
• Season chicken with salt and pepper and place in hot skillet. Sauté until the chicken is cooked through, approximately 4–6 minutes. 
• Add water, taco seasoning, beans, corn, rice, and salsa to the chicken. Bring mixture to a boil, then reduce heat to a simmer. Let simmer for 5 minutes or until the mixture thickens. Stir occasionally to prevent burning. 
• Assemble burritos by placing approximately ⅓ cup of chicken mixture and 3 tablespoons of cheese in each tortilla. Fold in the ends of the tortilla and roll tightly to form a burrito.
• To freeze, wrap each burrito individually in foil and place them in gallon-sized freezer bags. Thaw in refrigerator overnight and heat in a 350℉ oven for 20–25 minutes to warm. 
• Chicken freezer meals like this one that can be made in large batches are perfect for filling your freezer and filling hungry bellies after school, after practice, or whenever the kids unexpectedly invite friends over for dinner.

5. Italian Chicken Casserole

Serves 4–6

Ingredients:

• 4 cups cooked and shredded white or dark meat chicken
• 1 24-ounce jar marinara sauce
• ½ cup Parmesan cheese, shredded
• 1½ cups mozzarella cheese, shredded
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• ½ cup panko breadcrumbs
• ¼ cup garlic powder

Directions:

• Preheat oven to 350°F.
• Spray an 8×8 casserole dish with cooking spray.
• Layer cooked chicken at the bottom of the prepared dish. Sprinkle with salt, pepper, and Italian seasoning. 
• Pour marinara sauce evenly over the chicken. Sprinkle mozzarella and Parmesan cheeses evenly over the sauce. 
• Mix olive oil, breadcrumbs, and garlic powder in a small bowl. Spread evenly over the top of the casserole.
• Bake for 20–25 minutes or until the cheese is melted and the top is golden brown. Cool and prepare for freezer. Thaw overnight in the refrigerator before warming. Alternately, freeze before cooking, thaw, and follow cooking directions. 

6. Lemony Ground Chicken Sliders

Serves 8 (16 burgers)

Ingredients:

• 2 pounds ground chicken
• 1 large garlic clove, minced
• 2 tablespoons lemon juice
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons vegetable oil
• For serving: Slider buns, cheese slices, and other burger toppings as desired

Directions:

• Place all ingredients except oil (and serving extras) in a large bowl. Mix gently with a fork to combine well. Shape into 16 small patties. 
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook patties in batches of 2–3, being careful not to overcrowd the pan. Wipe out the pan with a paper towel and add fresh oil if needed. Cook for 4–5 minutes per side until internal temperature reaches 165°F.
• Cool cooked patties on a rack. Place in a single layer on a baking sheet lined with parchment. Freeze for 30–60 minutes or until well firm. Transfer frozen patties to a one-gallon freezer bag.
• Consider making a double batch of these freezer chicken meals. Slider patties are great to have prepared for a quick snack or solo meal. 

7. Leftover Chicken Casserole

Serves 6

Ingredients:

• 2 cups cooked chicken, diced
• 1 10.5-ounce can cream of chicken soup
• 1 6-ounce package stuffing, prepared according to package directions
• 1 cup cheddar cheese
• 1 cup Monterey Jack cheese

Instructions:

• Spray a freezer-safe 8×8 casserole dish with cooking spray. 
• In order, place chicken, soup, cheese, and prepared stuffing in the casserole dish. Cover and freeze.
• To prepare, thaw overnight in the refrigerator. Bake in a preheated 350℉ oven for approximately 30 minutes or until the cheese is melted and the casserole is bubbly. 
• Most chicken meals to freeze start with raw chicken. Using leftovers makes this recipe economical and extra easy.

8. Quick and Easy Baked Chicken Bruschetta

Serves 6

Ingredients:

• 2 lb boneless skinless chicken breasts cut into 6-8 tenders
• 1 can (15 oz per can) diced tomatoes
• 1/4 cup extra virgin olive oil
• 1 cup chicken stock
• 1/4 cup balsamic vinegar
• 1 tbsp dried basil
• 1 tbsp minced garlic or garlic powder
• 1 tbsp dried parsley
• 2 tsp dried oregano
• 1 tsp salt
• 1 tsp onion powder
• 1/2 tsp black pepper

Directions: 

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients to your freezer bag. Stir gently to combine.
• Remove air, seal, and freeze.
• To prepare, preheat the oven to 450°F.
• From thawed, transfer contents from the bag to a greased baking dish. Bake for 20-25 minutes or until chicken is cooked through. Broil for 3-5 minutes to slightly brown chicken.

Crockpot Chicken Freezer Meals

There’s nothing like slow-cooking chicken to make your home smell delicious and get your mouth watering. Preparing chicken freezer meals for the Crockpot makes it easy to enjoy meals that taste like you spent the whole day cooking. 

9. Country Chicken Pie

Serves 6

Ingredients:

• ½ large yellow onion, peeled and diced into ½-inch pieces
• 4 medium carrots, peeled and diced into ½-inch pieced
• 3 medium red or gold potatoes (approximately ¾ pound), peeled and diced into ½-inch pieces
• 2 tablespoons all-purpose flour
• 1½ boneless, skinless chicken thighs
• ½ cup frozen peas
• 1½ cups chicken broth or water
• Salt and pepper (to taste)
• 1 tablespoon vegetable oil

To Serve:

• 6 canned buttermilk biscuits, cooked according to package directions

Directions:

• Heat oil in a large skillet over medium heat. Sauté onion, carrots, and potatoes until slightly softened, about 5 minutes. Season with salt and pepper. 
• Sprinkle flour over vegetables and toss to coat. Cook for about 1 minute. Stir in broth, scraping up any browned bits that stick to the pan. Transfer the mixture to the Crockpot. 
• Season chicken with salt and pepper. Place thighs in the Crockpot. Cover and cook on low for 3–4 hours or until the chicken is done. 
• Remove the chicken and shred it, then return it to the pot along with the frozen peas. Heat until the peas are cooked. Serve in a bowl and top with a biscuit. 
• To freeze, cool the mixture completely and transfer it to a freezer bag or container. Thaw overnight in the refrigerator and reheat in the slow cooker or on the stovetop. 

10. Chicken Marsala

Serves 4

Ingredients:

• 4 boneless, skinless chicken breasts, halved
• 2 cups white mushrooms, washed and sliced
• 1 cup Marsala wine
• ½ cup chicken broth
• 2 tablespoons cornstarch
• 2 large cloves garlic, minced
• ½ cup frozen peas
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• 1 teaspoon dry parsley flakes

To serve:

• 1 10-ounce package egg noodles, prepared according to package directions
• 1 tablespoon butter
• Salt and pepper (to taste)

Directions:

• Place all ingredients in a one-gallon freezer bag. Flatten and freeze. 
• To cook, thaw the chicken overnight in the refrigerator. Place in Crockpot. Cook on low for 4–5 hours or until the internal temperature of the chicken reaches 165°F. Serve over buttered egg noodles.
• Keeping staples like dried noodles and rice in the pantry makes throwing together a quick side dish to compliment your freezer chicken meals effortless.

11. Delicious Peach Chicken

Serves 6

Ingredients:

• 2 lb boneless skinless chicken breasts
• 1 bag (16 oz per bag) frozen peach slices
• 1 red onion sliced
• 2 tbsp light brown sugar
• 2 tbsp soy sauce low sodium (use tamari for gluten-free)
• 3 tsp ground ginger
• 1 tbsp honey
• 1 tsp black pepper
• 1/4 cup water (added on day of cooking) or chicken broth

Directions:

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients to your freezer bag. Stir gently to combine.
• Remove air, seal and freeze.
• To prepare in Crockpot, thaw freezer meal overnight in fridge.
• Transfer contents into Crockpot.
• Add 1/4-1/2 cup of water or chicken broth (add more if needed).
• From thawed, cook on low for 6-8 hours or on high 3-4 hours or until chicken is cooked through.
• Shred or slice chicken and mix with the sauce.

12. Keto Balsamic Chicken

Serves 6

Ingredients:

• 2 lb boneless skinless chicken breasts whole or cut into small cubes
• 1 can (28 oz per can) diced tomatoes
• 1 yellow onion sliced
• 1 tbsp garlic powder or minced garlic
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tbsp Swerve Sweetener or monkfruit, stevia
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp rosemary dried
• 1 tsp salt
• 1/2 tsp dried thyme
• 1/4 tsp black pepper

Directions: 

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients to your freezer bag. Stir gently to combine.
• Remove air, seal, and freeze.
• To prepare in Crockpot, thaw the freezer meal overnight in the fridge.
• Transfer contents into Crockpot.
• From thawed, cook for 6-8 hours on low or 3-4 hours on high. 
• When done cooking, shred or slice chicken (if whole) then mix with the sauce.
• This recipe is proof that freezer meals with chicken can be simple, delicious, and healthy. 

13. Brown Sugar Garlic Chicken

Serves 6

Ingredients:

• 2 lb boneless skinless chicken breasts
• 1/2 cup chicken stock
• 1/3 cup light brown sugar
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp garlic powder
• 1 tbsp parsley flakes
• 1 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Directions

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients to your freezer bag. Stir gently to combine.
• Remove air, seal and freeze.
• To prepare in Crockpot, thaw the freezer meal overnight in the fridge.
• Transfer contents into Crockpot.
• From thawed, cook on low for 4-6 hours or high for 3-4 hours or until chicken is cooked through.
• Shred chicken and mix with the sauce.

14. Pineapple Chicken

Serves 6

Ingredients:

• 6 boneless, skinless chicken breasts, trimmed
• 1 cup sugar
• ½ cup soy sauce
• 1 cup ketchup
• ¼ red wine vinegar
• 1 20-ounce can crushed pineapple, drained (save juice)
• 1 20-ounce can pineapple chunks, drained (save juice)
• ¼ teaspoon ground black pepper
• ½ teaspoon dried ginger

Instructions:

• Whisk sugar, soy sauce, ketchup, reserved pineapple juice, and seasonings together in a large bowl.
• Place chicken, pineapple fruit, and marinade in a one-gallon freezer bag. Freeze.
• To prepare in Crockpot, thaw in the refrigerator overnight. Cook on low for 8–10 hours. 

15. Bourbon Chicken

Serves 4

Ingredients:

• 1½ pounds boneless, skinless chicken
• ¼ cup ketchup
• ⅓ cup brown sugar
• 2 tablespoons apple cider vinegar
• ¼ cup apple cider
• ½ cup bourbon
• 2 teaspoons garlic, minced
• ¼ teaspoon dried ginger
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

• Place ketchup, vinegar, cider, bourbon, garlic, ginger, salt, and pepper in a one-gallon freezer bag. Seal and shake the bag to mix. 
• Cut chicken into bite-sized pieces and add to bag. Press flat, seal, and freeze. 
• To cook, thaw the chicken overnight in the refrigerator. Place in slow cooker and cook on low for 6–7 hours. This tasty dinner is sure to become one of your favorite chicken meals to freeze.

Instant Pot Freezer Meals

Most freezer meals with chicken are easy to adapt to Instant Pot cooking. If you can’t get enough of your Instant Pot, you’ll love making these freezer chicken meals for yourself or your family.

16. Easy Chicken Teriyaki

Serves 6

Ingredients:

• 2 lb boneless skinless chicken breasts
• 1 cup light brown sugar
• 1/2 cup ketchup
• 1/4 cup soy sauce or Tamari sauce (for gluten-free)
• 2 tbsp teriyaki sauce
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp sesame seeds (added on day of cooking)
• 2 tsp cornstarch (added on day of cooking)

Directions:

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients except the cornstarch and sesame seeds to your freezer bag. Stir gently to combine.
• Remove air, seal and freeze.
• To prepare in Instant Pot, from frozen, sauté in the Instant Pot for 5 minutes then flip meal over. Pressure cook 20 minutes then natural release for 10 minutes.
• From thawed, pressure cook 15 minutes then natural release for 10 minutes.
• Slice or shred chicken.
• Turn the Instant Pot to sauté. Add cornstarch to thicken the sauce. Cook until the desired consistency.

17. Easy Chicken Cacciatore

Serves 6

Ingredients:

• 2 lb boneless skinless chicken breasts
• 2 can (10 oz per can) diced tomatoes with green chilies with liquid
• 1 can (6oz per can) tomato paste
• 1 yellow onion large-sized, sliced
• 1 red bell pepper sliced
• 1 cup mushrooms sliced
• 1 cup chicken stock
• 1/4 cup red cooking wine
• 1/4 cup extra virgin olive oil
• 1 tbsp garlic powder
• 1 tsp fresh basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions:

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients to your freezer bag. Stir gently to combine.
• Remove air, seal and freeze.
• To prepare in Instant Pot from frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Pressure cook for 20 minutes on high then allow 10 minutes for natural release.
• From thawed, pressure cook for 15 minutes on high then allow 10 minutes for natural release.
• Shred or slice chicken.

18. Country Lemon Chicken

Serves 6 

Ingredients:

• 2 lb boneless skinless chicken breasts
• 1 cup chicken broth low fat
• 1/4 cup Italian dressing or extra virgin olive oil
• 1/4 cup fresh parsley chopped
• 1 lemon for juice and zest
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Directions: 

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients to your freezer bag. Stir gently to combine.
• Remove air, seal and freeze.
• To prepare in Instant Pot from frozen, sauté in Instant Pot for 5 minutes then flip the meal over. Pressure cook on high for 20 minutes then allow 10 minutes for natural release.
• From thawed, pressure cook on high for 15 minutes then allow 10 minutes for natural release.
• Shred or slice chicken.

19. Chicken Fajitas

Serves 6

Ingredients:

• 2 lb boneless skinless chicken breasts cut into strips
• 1 bag (16oz per bag) frozen 3 color pepper & onion strips
• 1 lime for juice
• 1/4 cup extra virgin olive oil
• 1 tbsp garlic powder
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper

Directions:

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients to your freezer bag. Stir gently to combine.
• Remove air, seal and freeze.
• To prepare in Instant Pot from frozen,  sauté in Instant Pot for 5 minutes then flip the meal over. Pressure cook for 20 minutes on high then allow 10 minutes for natural release.
• Shred or slice chicken when done cooking.

20. BBQ Chicken

Serves 6

Ingredients:

• 2 lb boneless skinless chicken breasts
• 1/2 cup bbq sauce
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup bbq sauce (additional) optional, not needed until day of cooking

Directions: 

• Label your 1 gallon-sized plastic freezer bag. Make sure to include name, instructions, and a use-by date (I recommend 90 days after prep date).
• Add all ingredients to your freezer bag. Stir gently to combine.
• Remove air, seal and freeze.
• To prepare in Instant Pot from frozen, sauté in Instant Pot for 5 minutes. Pressure cook on high for 20 minutes then natural release for 10 minutes.
• Reserve about 1/2 cup of the sauce and discard the rest. Mix with the extra 1/2 cup of BBQ sauce if desired.
• Slice or shred chicken and mix with the sauce.

21. Creamy Italian Chicken

Serves 4

Ingredients:

• 1 cup chicken broth
• 1 small red pepper, roasted, seeded, and chopped
• 1 tablespoon prepared basil pesto
• 1 large clove garlic, minced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 boneless, skinless chicken breasts
• ⅓ cup heavy cream
• 1 tablespoon flour

Directions:

• Whisk broth, pesto, peppers, and seasonings together in a small bowl. 
• Place chicken and sauce in the pot. Cook on high for 9 minutes. Turn off Instant Pot and allow pressure to release for 10 minutes. 
• Transfer chicken to a cutting board to cool. 
• Add cream and flour to the pot and whisk together for about 3 minutes or until thickened. 
• Place cooled chicken and sauce in a freezer-safe container and freeze. 

22. Chicken Noodle Soup

Serves 8 

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, peeled and chopped
• 4 stalks celery, chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 2 teaspoons dried thyme
• 1 teaspoon ground black pepper
• 2 pounds bone-in chicken thighs
• 4 cups water
• 4 cups chicken broth
• 2 cups dried pasta noodles
• 2 tablespoons parsley, chopped

Directions:

• Set Instant Pot to “Sauté.” Add butter and oil and stir until melted. Add vegetables (except for garlic) and sauté until onions are soft. 
• Add garlic and cook for an additional 30 seconds. 
• Season chicken with salt, pepper, and thyme. Place thighs in the Instant Pot. Cover with water and stock. Close the lid and set on “Soup” setting. Set a timer for 10 minutes. 
• After Quick Release is complete, remove the lid and transfer the chicken thighs to a cutting board. 
• Add noodles and press Saute. Cook uncovered for 6 minutes or until noodles are al dente. 
• Shred chicken and return it to the pot along with fresh parsley. Cool and place in a gallon freezer bag.
• A healthy, hearty soup is one of those chicken freezer meals you can never get enough of. Consider making two batches, one for tonight’s dinner and one for the freezer.