A couple of weeks ago, I picked up a 40 pound case of Zaycon Foods boneless, skinless chicken breasts like the case I got in March. A friend of mine came over with her case, and we worked on processing the cases together. She cut the butterfly breasts into 2 pieces, while I cooked dinner (bacon wrapped chicken stuffed with cream cheese and chives, with sweet potato chips as a side), grilled about half of each case, and got the FoodSaver bags ready. 5 hours later and we had 80 pounds of chicken processed! As she was cutting the breasts and removing extra fat, there were small chicken pieces that we set aside, my guess it was about 4 pounds worth. We decided it would be best for some kind of stew, so I decided on chicken and rice. I had onion, carrots, and corn in the freezer, so after a long night of prepping chicken, it was easy to throw this all in the slow cooker and let it cook overnight. It turned out perfect!
Slow Cooker Chicken and Rice
What you need:
4 pounds fresh chicken, diced
2 cups carrots, sliced
2 cups onion, diced
2 cups kernels of corn
8 cups water
6 chicken bouillon cubes (gluten-free)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
Salt and pepper to taste
2 cups cooked rice
How to make it:
Add all ingredients, except rice, to the slow cooker. Cook on low for 8-10 hours, or high for 3-4 hours. After it is done cooking, stir in the cooked rice. Serve hot.
My Gems of Parenting 
What do you think? Please note all comments are moderated and may not appear immediately.