10 Easy Crockpot Freezer Meal Recipes

Crock Pot freezer meals have become a part of our weekly routine. I have been making crock-pot freezer meals for a few months now and they have not only made dinner time easier but stress free. I don’t have to worry last minute what we’re going to eat, and we have been eating out far less since we have a home cooked meal waiting for us at home. The last couple of weeks we have been trying out foods that we normally wouldn’t eat, like soup and stews. I’ve never been a big soup or stew person, and therefore the kids never eat soup/stew, so I have been trying to eat healthier as well as branch out and try new meals I wouldn’t normally cook.

The Crock Pot Sweet Potato & Basil soup I made this past week was a huge hit with myself and my 6 year old, I think between the two of us we could have eaten the whole pot in a night. He requested seconds and knew we had leftovers and requested it for lunch the next day as well. It will definitely be going into our monthly menu.

meal prep freezer meals

Right now I just look in the freezer the night before and choose a meal to thaw out, I’m hoping as I find more meals that our family enjoys that I can make a monthly calendar. I can also see a separate freezer in the near future, right now the freezer on top of our fridge is a bit small and can only hold a handful of dinners.

The biggest thing I do when planning out a number of meals is to check the grocery sale flyer for a couple weeks to stock up on meat that is on sale. If I didn’t shop the sales we’d be way over budget as meat can get expensive.

Here are the easy crock pot recipes that we have tried this month, in addition to the other crock-pot recipes we have tried.

Mongolian Beef:

Crock-Pot Mongolian Beef
 
Ingredients
  • 1½ lbs beef flank steak, cut into strips
  • 2 Tbsp olive oil
  • ½ Tsp minced ginger
  • 2 Cloves garlic, minced
  • ¾ cup soy sauce
  • ¾ cup water
  • ¾ cup brown sugar
  • ¼ cup cornstarch
  • ½ cup shredded carrots
  • 3 med green onions, chopped
Instructions
  1. Coat the beef flank steak in starch. Add beef flank steak & rest of ingredients to gallon sized zip-lock bag. Seal closed and place in freezer.
  2. When ready to use, thaw in fridge for 24 hours. Empty contents into crock-pot and cook on high for 2-3 hours or low 4-5 hours.
  3. Serve over rice or noodles.

Beef Stew:

Beef Stew
 
Ingredients
  • 2 lbs beef stew meat, cut into bite-sized pieces
  • 1 tsp salt
  • 1 tsp petter
  • 1 med onion, chopped
  • 2 celery ribs, sliced
  • 2 cups baby carrots
  • 4-5 small red potatoes, cut into bite sized pieces
  • 6oz can tomato paste
  • 32 oz beef broth
  • 2 tbsp Worcestershire sauce
  • 2-3 garlic cloves, minced
  • 1 tbsp dried parsley
  • 1 tbsp oregano
  • ¼ cup flour
  • ¼ cup water
  • 1 cup frozen peas
  • 1 cup frozen corn
Instructions
  1. Combine all ingredients except flour, water, peas, & corn in gallon sized ziplock bag. Seal & place in freezer.
  2. When ready to use thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on low for 10 hours or high 6-7 hours. About 30 minutes before serving mix the flour and water together, and pour into crock-pot. Mix well.Add in frozen corn & peas. Cover and continue cooking for 30 minutes.

Pineapple Chicken:

Crock-Pot Pineapple Chicken
 
Ingredients
  • 3-4 boneless skinless chicken breasts
  • 1¼ cup white sugar
  • ¼ cup soy sauce
  • ½ cup pineapple juice (can use juice from crushed pineapple can)
  • ½ cup ketchup
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp mustard
  • 1 16oz can crushed pineapple or pineapple tidbits
Instructions
  1. In a small saucepan over medium heat, mix together sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to boil and cook until well combined, about 3-4 minutes. Set in fridge to let cool.
  2. Once cooled combine all ingredients in a gallon sized ziplock bag. Seal closed and place in freezer.
  3. When ready to use thaw in fridge for 24 hours, place thawed contents in crock-pot and cook on low for 7-8 hours or high for 4 hours.
  4. Serve over rice.

Thai Peanut Chicken:

Crock-Pot Thai Peanut Chicken
 
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 red pepper, diced
  • 1 white onion, chopped
  • ½ cup creamy peanut butter
  • 1 lime, juiced
  • ½ cup vegetable broth
  • ¼ cup soy sauce
  • ½ tbsp cumin
  • crushed peanuts
  • chopped scallions
  • cilantro
Instructions
  1. In a bowl mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin, place in gallon sized ziplock bag. Add in chicken and peppers, seal closed, and place in freezer.
  2. When ready to use, thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on low for 3-4 hours.
  3. Remove from slow cooker and serve over rice.
  4. Top with peanuts, scallions, and cilantro.

Creamy Italian Chicken:

Creamy Italian Chicken
 
Ingredients
  • 3-4 boneless, skinless chicken breasts
  • 8oz cream cheese, softened
  • 1 can cream of chicken
  • 1 dry packet of Italian Seasoning
Instructions
  1. Mix together softened cream cheese, cream of chicken and Italian Seasoning in a bowl. Once mixed, place in gallon sized ziplock bag with chicken. Seal and place in freezer.
  2. When ready to use thaw in fridge overnight. Place thawed contents in crock-pot and cook on low for 4-6 hours.

Crock-Pot Cheesy Chicken Spaghetti:

Crock-Pot Cheesy Chicken Spaghetti
 
Ingredients
  • 16 oz spaghetti, cooked
  • 1 lb Velvetta Light cheese
  • 2 cups cooked, chopped chicken
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can petite diced tomatoes
  • 1 4oz can mild green chilies
  • 1 cup mushrooms chopped
  • ½ cup water
  • 1 small onion, diced
Instructions
  1. Combine all ingredients in gallon sized ziplock bag, seal closed and place in freezer. When ready to use thaw in fridge for 24 hours. Empty thawed contents into crock-pot and mix well. Cook on low for 2-3 hours. Stir before serving.

Sweet Potato Basil Soup:

Crock-Pot Sweet Potato Basil Soup
 
Ingredients
  • 2 sweet potatoes, or yams peeled and diced
  • ½ yellow onion, sliced
  • 1 14oz coconut milk
  • 1 cup vegetable broth
  • 2 garlic cloves, minced
  • 1 tbsp dried basil
  • salt & pepper, to taste
Instructions
  1. Combine all ingredients in gallon sized ziplock bag, seal and place in freezer. When ready to use thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on high for 3 hours.
  2. Pour contents into blender or food processor and puree mixture until smooth.

Mexican Pork and Sweet Potato Stew:

Mexican Pork and Sweet Potato Stew
 
Ingredients
  • 1 lb lean pork loin, cut into chunks
  • 1 cup green chilies, diced
  • ½ cups chicken broth
  • 2 med sweet potatoes, peeled and cubed
  • 1 med red onion, chopped
  • 1 14.5 oz can diced tomatoes, fire roasted
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp lime juice
Instructions
  1. Place all ingredients except lime in a gallon sized ziplock bag. Seal and place in freezer.
  2. When ready to use thaw in fridge for 24 hours. Place thawed contents in crock-pot and cook on low for 6-7 hours. Add lime juice and stir well.

Cashew Chicken:

Cashew Chicken
 
Ingredients
  • 4 boneless, skinless chicken breasts
  • ½ cup flour
  • ½ tsp black pepper
  • 1 tbsp canola oil
  • 3 tbsp honey
  • ¼ cup soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 1 garlic clove, minced
  • ½ tsp grated ginger
  • ¼ tsp red pepper flakes
  • ½ cup cashews
Instructions
  1. Combine flour and pepper in large plastic bag, add chicken and toss to coat.
  2. Heat oil in skillet over medium heat and brown chicken for 2 minutes on each side, set aside to cool.
  3. Whisk together honey, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flakes and place in gallon sized ziplock bag, add in chicken and seal closed. Place in freezer.
  4. When ready to use thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on low for 3-4 hours. Slice chicken and stir in cashews.
  5. Serve over rice.

Lime Garlic Chicken

Lime Garlic Chicken
 
Ingredients
  • 1½ lbs skinless chicken thighs
  • 4 Tbsp fresh lime juice
  • 1½ cups chicken broth
  • 2 garlic cloves, finely chopped
  • ½ tsp thyme
  • 2 Tbsp unsalted butter
  • pepper, to taste
Instructions
  1. Combine all ingredients into a gallon sized freezer bag. Seal closed and place in freezer. When ready to use thaw in fridge for 24 hours, empty contents into crockpot. Cook on low for 6-8 hours. Place chicken on plate and top with remaining juice.

 

easy crock pot freezer mealsmeal prep

crock pot freezer mealscrock pot recipes
Recipes originally found at Mongolian Beef, Beef StewCheesy Chicken Spaghetti, Thai Peanut Chicken, Sweet Potato Basil Soup, Mexican Pork  Sweet Potato Stew, Cashew Chicken, Lime Garlic Chicken found in B.J.’s Wholesale Flyer.

Comments

  1. Lisa Konieczke says:

    I love this idea! I love cooking in the crock pot but I never thought about pre making and freezing. Tonight I am making this recipe. I think you guys will love it!
    Slow Cooker Sweet Pork Tenderloin
    Ingredients:
    1 Pork Tenderloin
    3/4 cup brown sugar
    3 T olive oil
    1 tsp cinnamon
    1 T mustard powder
    2 T garlic powder (or to suit)
    1/3 c of water
    Directions:
    Mix all your ingredients together in a bowl.
    In your crock pot pour down olive oil all over
    the base of your slow cooker.
    Put in your tenderloin. (we cut ours in half)
    Pour in your ingredient mix over the tenderloin
    Cook on high for 3 1/2- 4 hours

    I am going to try a couple of your as well! I will try your Mongolian Beef, Pineapple Chicken and your Thai Peanut Chicken. I think my Family will love those. Thanks for the great idea and recipes!

  2. C Williams says:

    something so easy to put together, thanks so much for sharing these.

  3. This is such a great idea and I love your recipes. Thanks for sharing!

  4. Susan Broughton says:

    I am always looking for crockpot meals and the freezer meals is a plus. I really need some recipes for both of these and finding this site with all the great recipes is really nice. Thanks so much!

  5. shelly peterson says:

    This is a great idea to do, a lot of yummy recipes. I just wished I had a bigger freezer.

  6. Valerie Dorow says:

    This is a wonderful idea! My daughter and I had fun putting together quite a few of these recipes one afternoon. Our families really enjoyed the meals. We will be putting together more meals soon!

  7. Thank you thank you for making it easy to print individual recipes! I’m just starting freezer cooking and just wanted to sample a few recipes to get started. No one wants 7 pages of colored ads printed (wasted ink!). So excited to try your yummy recipes!

  8. Birdiebee says:

    I am such a big fan of crock pot meals and also a fan of freezer meals. You just made my life easier by having both in one. I am so appreciative of the time you took to list these recipes. Thank you!!!

  9. ellen beck says:

    I ujse our crockpot so much I literally wear them out! I make tons of crockpot freezer meals and it makes it so easy to just thaw out and go. Combine it with some nice bread or a salad and it doesnt get any better!

  10. judy iori says:

    I’m like the ladies above – I love to cook in the slow cooker and freezing meals/foods to always have on had for quick meals – We actually have 5 – tall round – oval – oval with 2 sections – small 1 quart – and oblong that has a heating base with doubles as a griddle – all serve different purposes – and appreciate anyway I can use my investments – Thanks for the recipes cant wait to try them!

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