Healthy Mama Barbecue Chicken

Healthy Mama Barbecue Chicken (doubled recipe)

3 medium unpeeled  sweet potatoes, cut into 1/2 inch pieces
2 large green pepper, cut into strips
1 large red pepper, cut into strips
1 zucchini, chopped
1 medium onion, sliced
1 tablespoon quick cooking tapioca
2 pounds chicken thighs or drumsticks (I use a tad bit more)
1 8-ounce can of tomato sauce
2 tablespoons packed brown sugar
1 tablespoons Worcestershire sauce
1 tablespoon yellow mustard (I wasn't sure if this meant actual mustard or the spice so I did a little of both)
1 clove garlic, minced
1/4 teaspoon salt

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer.

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4.5 hours, or low for 8.5 hours.

Dee's note: I recommend shredding the chicken an hour or two before it is completely done. It flavors much better this way. I also added a little extra chicken to each batch as well as some brown sugar and red wine vinegar for the sauce.

Source: http://mamaandbabylove.com/2011/04/05/freezer-cooking-with-slow-cooker-recipes/

Cost Analysis: TBD