I have the Test Kitchen's slow cooker recipe book, it looks good, but the serving sizes are more than we eat in a meal. I know I can freeze chili, soup, but how about a cooked stew, chicken legs/breasts or 1/2 a roast? Any advice on how to freeze and how to reheat.
I'm thinking of doing 1-2 recipes a week and will use the leftovers the following week on nights we're home late.
Thanks