3 Tbsp cornstarch
1 C chicken broth
2 lbs boneless skinless chicken breasts, cut into strips
1 large onion, sliced
3 bell peppers (the more colorful the better), cut into strips
1/2 tsp black pepper
1 clove garlic, minced
6 slices of Provolone cheese
Mix cornstarch into chicken broth. Place all ingredients except for cheese in slow cooker. Cook on low setting for 6 hours, or until chicken is cooked through and peppers are soft.
Lay cheese over mixture. Cook on low for additional 10 minutes or until cheese is melted. Serve on a fresh, hot roll.
To freeze and cook later, label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date. Add all ingredients to freezer bag, except cheese. (You can add broth and cornstarch.)
Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw in refrigerator overnight and follow directions above. Recipe and photo courtesy of newleafwellness.biz.