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Ingredients
- 2 pounds quarter Chicken, Boneless Breasts
- 1/2 cups cook and dice Bacon
- 3 tablespoons Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Parsley, Dried
- 1 tablespoon Onion Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoons Dill Weed
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Salt
Serving Day Ingredients
- 8 ounces Cream Cheese
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Family Freezer for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Mix all ingredients together and divide among indicated number of round freezer containers.
- Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
- Place frozen contents and 1/2 cup of water to the Instant Pot.
- Lock lid in place and seal steam nozzle.
- Cook on high pressure for 20 minutes.
- Quick release pressure.
- Shred chicken. Cut cream cheese into cubes and add to Instant Pot.
- Change setting to saute and cook an additional 5-10 minutes or until cream cheese has started to melt.
- Stir and serve.