New England Chicken Chowder
Chicken, bacon, and corn in a creamy and delicious chowder.
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ALLERGEN DISCLAIMER: This product is manufactured in a facility that processes soy, dairy, wheat, tree nuts, shell fish, fish, peanuts, and eggs and may contain traces of these products.
ALLERGEN DISCLAIMER: This product is manufactured in a facility that processes soy, dairy, wheat, tree nuts, shell fish, fish, peanuts, and eggs and may contain traces of these products.
COOKING INSTRUCTIONS:
1. Remove freezer meal from packaging
Take the freezer meal out of its packaging and place it into the slow cooker. Tip: If the meal doesn't fit in your slow cooker, run the packaging under cool water to help break up the ingredients.
2. Add water to meal in crockpot.
Small Portion (SP) - 1 cup of water
Regular Portion (RP) - 1 1/2 cups of water
Bigger Portion (BP) - 2 cups of water
3. Cook on low for 2-3 hours (thawed), or 3-4 hours (frozen), until the internal temperature reaches 165°F.
4. Remove chicken and shred.
You’ll know the chicken is done when it is tender and shreds easily. Return shredded chicken back to pot and stir until combined.
5. Plate and serve as desired
Recommended Slow Cooker Sizes
The size of your crockpot can affect the outcome of your meal. If your crockpot is smaller than what we recommend, you may need to cook your meal a little longer. If it’s larger than what we recommend you may need to shorten the cooking time. You will need to keep a close eye on the pork as it cooks. Here are the crockpot sizes we recommend for each meal size to help cook your meals just right:
Smaller Portion (SP) - 3-Quart
Regular Portion (RP) - 4-Quart
Bigger Portion (BP) - 6-Quart
1. Remove freezer meal from packaging
Take the freezer meal out of its packaging and place it into the pressure cooker. Tip: If the meal doesn't fit in your pressure cooker, run the packaging under cool water to help break up the ingredients.
2. Add Liquid
Small Portion (SP) - 1 cup of waterRegular Portion (RP) - 1 1/2 cups of waterBigger Portion (BP) - 2 cups of water
3. Seal, Set Pressure, and Cook
Close the lid and set the pressure release valve to "Sealing." Cook on High Pressure for 15 minutes (frozen) or 12 minutes (thawed) until the internal temperature reaches 165°F. It will take approximately 10-15 minutes for the pressure cooker to come up to pressure before the cooking time begins.
4. Cook and Release Pressure
After cooking, allow for a 10-minute natural release, then carefully do a quick release for any remaining pressure.
5. Remove chicken and shred.
You’ll know the chicken is done when it is tender and shreds easily. Return shredded chicken back to pot and stir until combined.
6. Plate and serve as desired
Pressure Cooker Notes
Cooking times are based on standard "High Pressure" settings found in most pressure cooker models. If your device has different pressure levels, consult your manual to ensure accurate results.
The total time to prepare your meal may vary depending on the brand of pressure cooker you use, as some models take longer to build and release pressure.
Preferred Slow Cooker Recommendation
For optimal results, Beehive Meals recommends using a slow cooker (e.g., Crockpot); however, many meals can also be easy prepared in a pressure cooker (e.g., Instant Pot) for faster cooking times.
