5 Crock-Pot Freezer Meals – Easy Crock Pot Recipes

Now that the weather is getting warmer, I’ve been slacking in the dinner department. There’s been a number of days where I just don’t feel like sitting in the kitchen for an hour prepping dinner or we have plans and don’t get home until 630pm. There’s also days where I simply just don’t know what to cook, and we end up with something unhealthy or eating out, which we’re trying to cut back on.

After finding a few recipes online I decided on 5 easy crock pot recipes that I could freeze. I made a grocery list solely for those crock-pot recipes and on one afternoon I prepped all the meals to put in the freezer.  I tweaked the recipes around a little to fit the serving size for our family, each of the meals I placed into two ziplock freezer bags, besides the chili which I put into one.  Within an hour I had 9 crock-pot freezer meals prepped.

I can throw one in the fridge the day before, and in the morning empty it into the crock-pot. By dinner time we have a hot home cooked meal ready. I love coming home at 6pm and not having to worry about making dinner, dinner is already made!

5 Easy Crock Pot Recipes

Crock Pot Freezer Meals Crock Pot Freezer Meals

Tips for Prepping Easy Crock Pot Freezer Meals:

  1. Search & print out recipes.
  2. Make a grocery shopping list of the ingredients needed.
  3. Prep meals in one setting – Take gallon zip lock bags and write the names and directions on each one in permanent marker.
  4. Lay everything out on the counter, wash/cut/slice up all the veggies. I also cut the fat off the chicken breasts & thighs.
  5. Start filling the bags with ingredients. I usually do one at a time, but you can start with putting veggies in all the bags, then the meats, then the spices & sauces.
  6. Place in freezer.
  7. When ready to use, thaw in fridge over night. Empty contents out of the Ziploc bag and into the crock-pot.

I don’t have the estimated cost for all meals as I stock up on meats and canned food when on sale. You can always add in extra ingredients/change the recipe to your family’s liking, these are meals and ingredients that our family enjoys. Between my husband and I’s work schedule, the 4-6 hour meals work best for us which is why most of the recipes are not for 8-10 hour days, I also always have never placed the ingredients in frozen – always thawed, so I’m not sure the cooking time if frozen.

Slow Cooker Black Bean and Corn Salsa Chicken:

(Split into 2 bags = 2 meals)

5.0 from 6 reviews
Slow Cooker Black Bean and Corn Salsa Chicken
 
Ingredients
  • 2 (14 oz) cans black beans, drained and rinsed
  • 2 (14 oz) cans corn, drained
  • 1 (1 oz) package taco seasoning
  • 4-6 boneless chicken breasts
  • 1 cup salsa
  • ¾ cup water
Instructions
  1. Split ingredients in half.
  2. Place all ingredients in 2 gallon-sized freezer bags. Zip close, and place in freezer.
  3. When ready to eat, remove from freezer and thaw in fridge overnight. Empty contents into crock-pot and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
  4. When finished cooking, shred chicken and serve over rice, with a salad,or in a wrap. Top with cheese, sour cream, avocado, lettuce, tomato.

Slow Cooker Chili:

5.0 from 6 reviews
Slow Cooker Chili
 
Ingredients
  • 1 lb ground beef (or ground turkey)
  • 1 onion, diced
  • 2 (14 oz) cans diced tomatoes
  • 1 (8 oz) can tomato sauce
  • ¼ cup ketchup or chili sauce
  • ¼ cup water
  • 1 (15 oz) can dark red kidney beans
  • 1 packet chili seasoning mix
  • 3 stalks celery, chopped
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon sugar
Instructions
  1. Brown ground beef with chopped onion, set aside to cool down. Combine all other ingredients in gallon-sized freezer bag. When the browned hamburger and onion has cooled down, add it to the rest of the ingredients in the freezer bag and zip closed. Place in freezer.
  2. When ready to eat, remove from freezer and thaw in fridge overnight. Empty contents into crock-pot and cook on HIGH for 3-4 hours or LOW for 7-8 hours. Top with shredded cheese.

Chicken Broccoli Alfredo:

(Split into 2 bags = 2 meals)

5.0 from 6 reviews
Slow-Cooker Chicken Broccoli Alfredo
 
Ingredients
  • 4-6 boneless chicken breasts
  • 1 (16 oz) bag frozen broccoli florets
  • 2 (16 oz) jars Alfredo sauce (I use light)
  • 1 large green pepper, chopped
  • 1 (4 oz) can sliced mushrooms, drained
Instructions
  1. Split ingredients in half.
  2. Place all ingredients in 2 gallon size freezer bags. Zip closed, and place in freezer.
  3. When ready to eat, remove from freezer and thaw in fridge overnight. Empty contents into crock-pot and cook on LOW for 4-6 hours.

Maple Dijon Glazed Chicken:

(Split into 2 bags = 2 meals)

5.0 from 6 reviews
Maple Dijon Glazed Chicken
 
Ingredients
  • 4-6 boneless chicken breasts
  • 1 cup Dijon mustard
  • ½ cup maple syrup
  • 2 Tablespoons red wine vinegar
  • Salt & Pepper (optional)
Instructions
  1. Split ingredients in half.
  2. Place all ingredients in 2 gallon-sized freezer bags. Zip closed & place in freezer.
  3. When ready to eat, remove from freezer and thaw in fridge overnight. Empty contents into crock-pot and cook on LOW for 8 hours or HIGH for 4 hours.

Chicken Teriyaki:

(Split into 2 bags = 2 meals)

5.0 from 6 reviews
Slow-Cooker Chicken Teriyaki
 
Ingredients
  • Large bag of baby carrots
  • Red Onion sliced into large chunks
  • 2 Cans of crushed pineapple 20 oz.(un-drained)
  • 4 Garlic cloves
  • 4-6 Boneless Chicken Breasts
  • 1 Cup Teriyaki Sauce
Instructions
  1. Split ingredients in half.
  2. Place all ingredients in 2 gallon-sized freezer bags. Mix together in bag and zip closed. Place in freezer.
  3. When ready to eat, remove from freezer and thaw in fridge overnight. Empty contents into crock-pot and cook on LOW for 6-7 hours.
  4. Serve over rice.

chicken-broccoli-alfredo chicken-teriyaki-recipe Slow-Cooker-Chili

Crock Pot Freezer Meals

*Chicken Teriyaki Recipe found at Ring Around the Rosies all others found at Six Sister’s Stuff

Comments

  1. Like your chilli recipe. I always crock pot mine, but use raw hamburger in crock pot. It ads a lot more flavor to the broth! Try it.

  2. Michelle Prater says:

    A friend shared your page on Facebook, and I’m so excited! These crockpot freezer meals are brilliant. I can’t wait to try them.

  3. I was a little leery about the maple dijon chicken, only because it sounded like an odd combo to me. Turned out AMAZING though. I have 2 picky children ages 3 and 9 who both absolutely loved it and both requested the left overs the next day. Trying a few more recipes this week and hoping they turn out to be just as much of a hit! Thanks for these!

  4. I love your recipies and they all taste so good! 🙂 I was wondering if you happen to have the nutritional information on the freezer meals?

  5. The corn and black bean salsa chicken is super awesome with fajita seasoning instead of taco- having tried it both ways, my family prefers fajita, but both batches got eaten!

  6. Do you already have a list of ingredients for these 5 recipes?

  7. Stephanie says:

    Hi there,
    I’m brand new to your recipes; thanks for sharing them!

    This teriyake recipe looks wonderful – a few questions please – when you say large can of pineapple, is that a 28 oz can? What kind of pineapple; crushed? chunks?. Also, the bags look like you use boneless chicken breasts, not bone-in, right?
    Thanks again,
    Stephanie in Maryland

  8. I was wondering if “chicken breasts” means boned or boneless or does it not matter? thank you.

  9. Dana Govern says:

    For the maple dijon chicken, I used only 2 chicken breasts (but they were bigger thicker ones) and half the ingredients for the sauce. However, I don’t think I reduced the cooking time enough… I did 7 hours on low. When i got to the crockpot the dish had burned badly and was all charred on the sides, and the chicken was burned as well. It was not edible. I am wondering what you would recommend for only 2 or 3 chicken breasts? How long to cook and what amount of sauce I should use… thank you!!! much apppreciated!

    • Hi Dana, I have never cut the recipe in half so I’m not sure.

      • Hi Kari,

        I also had the Maple Dijon Chicken burn in my crock pot. The recipe stated that it would make two bags so I divided the 4-6 chicken it called for into two and a half pieces in each bag. With the ingredients divided (like you had said, two make two meals) there didn’t seem to be enough liquid for my 5QT crock pot. I guess I’m wondering why you said to half the ingredients for two bags but now say you never halved it? Should the stated ingredients be for one bag so this won’t burn? I’m was super excited to try this first recipe of your 23 but I am now staring at a very dark sauce and dry chicken….with a rather unpleasant smell. 🙁

        • Hi Jennifer, I split the listed ingredients into two bags and I have made it numerous times without it burning and I know a number of friends who have made it without an issue. Maybe your slow cooker cooks at a higher temp. Maybe try cutting the cook time down to 6 hours. Just like ovens, the slow cooker temperatures can vary.

  10. Kari Childs says:

    Do you dice the raw chicken breast for any of these recipes or put them in the bags, freeze and cook whole? I can’t wait to try these!

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