While I consider myself a pretty good cook, I never really cooked very often until recently. Sure, we have our regular quick meals like spaghetti with jarred sauce and frozen turkey meatballs, but I’ve always found it a huge challenge to plan, shop, prep, cook, and clean up homemade meals. So when it’s a special occasion like Thanksgiving, I go to town… but in our everyday life, Wagon Sr. and I often look blankly at each other with the “what should we do for dinner?” look whenever 5:30pm comes along. It’s especially tough on workdays since we get home around 5:30pm and the kids’ bedtime starts around 6:30pm!
Since we’re trying to eat relatively healthier and save money, when I saw Mrs. Polish’s post about slow cooker freezer meals, I knew it was time. Time to really roll up my sleeves, dive all the way in and really commit to cooking. The idea that I could pull a meal out of the freezer and stick it in the crock pot before leaving for work was just too good to be true. We’d tried slow cooker meals in the past, but prepping the meal the night before was also a daily time commitment and still tough for me. But coming home to a hot, delicious meal (not to mention the excitement of entering the house and evaluating the aroma!) is exactly what we needed as a family, especially now that Wagon Jr. is trying new foods all the time and Lil Miss Wagon is starting to eat table foods.
So, for those who aren’t familiar with slow cooker freezer meals, here’s the process I use. I have Mondays off so I start the process on Sunday night, but you could easily push it back to start Saturday night instead if you work 5 days a week.
- Sunday night: Meal planning. I usually just google “slow cooker freezer meals” and start surfing through blogs. I find recipes that are appealing to me flavor-wise and ingredient-wise, and don’t require a lot of prep the night before or the morning of. If I find something interesting, I’ll then read through the comments and make sure I see lots of great reviews of people who have tried out the recipe. I’ve learned my lesson (the hard way, with last-minute pizza ordering) that sometimes recipes just don’t come out well. I print out the recipes and place them in my recipe binder with sheet protectors. Then I go through the new recipes as well as past recipes I know were successes, and I pick out 3-5 recipes to prepare for the week. I then compile a shopping list for the next day and I clip coupons. Sometimes I will meal plan around the coupons I have that week.
- Monday morning: Grocery shopping. After we drop Wagon Sr. off at the train station, LMW and I head straight to the grocery store. I try my best to stick to my list, but I’m often wrestling with my coupon binder if I see something I need that’s on sale. After we get home, I put the groceries away and leave all the ingredients I need for that week’s prep in a corner of the counter. Depending on what we have going on that day, I’ll either prepare a simple meal for Monday’s dinner or we’ll do a $7.99 large 3-topping carryout from Domino’s.
- Monday evening: Meal prep. I lay out my freezer bags and label them with the meal and cooking directions. I portion out the protein and add them to the bags, and then I go through and prep each meal, one by one. I freeze each bag flat and leave one in the fridge for Tuesday. I usually also make a pot of rice for the week at this time.
- Tuesday morning: One into the pot, one out of the freezer. I put Tuesday’s meal into the slow cooker (I use slow cooker liners to reduce cleanup) and I transfer Wednesday’s meal from the freezer into the fridge to defrost for the next day.
- Tuesday evening: Finish and serve. As soon as we get home, I prep any other sides (instant mashed potatoes, steamed vegetables, pasta, etc) and serve the meals. We eat as a family and I do the dishes immediately afterwards. I wash the slow cooker cover and put a fresh liner into the cooker. Then we are all set for the next morning!
Beef Tips and Gravy, Honey Rosemary Chicken, Mongolian Beef (the two beef recipes are below!)
Finding recipes that work for us is a whole different story. While we are trying to eat somewhat healthy, we do not shy away from processed or prepared foods, so that makes it somewhat easier. LMW has shown a sensitivity to soy, so that limits us a bit. But the biggest factor is myself. I’m just a picky eater. I’m not big on soups, which are a slow cooker staple. I also don’t eat any spicy foods (even medium salsa is too spicy for me), and I don’t like having to sear meat the night before (usually essential in slow cooking because the long cooking process dries out meat like crazy). I also don’t like meals like tacos or pulled meat sandwiches, because that requires you to have buns or tortillas on hand, as well as all the fixins.
Left: Wagon Jr. enjoying his Mongolian Beef and — miracle of miracles — steamed broccoli! Right: LMW’s first taste of broccoli, and she loved it. I had to cut her off. I forgot what it’s like to have a good, non-picky eater.
So after a couple of rounds, here are my top four recipes!
In general, the directions are ALWAYS as follows: Place all ingredients in a resealable gallon-sized freezer bag and mix together. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 6-8 hours or HIGH for 4-6 hours.
- 1 ½ pounds 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
Cook on LOW for 4-6 hours. I serve this on top of whole wheat penne or fettuccine.
- 6-8 Chicken thighs
- 1/2 C Dijon Mustard
- 1/4 C Maple Syrup
- 1 T Rice Wine Vinegar
- 1 can of sliced mushrooms, drained
- 1 onion, sliced
Cook on LOW for 4-6 hours. I serve this with instant mashed potatoes and/or steamed veggies.
- 1 lb. stew meat
- 2 tsp. olive oil
- 1 onion, thickly sliced
- 1 tbsp. minced garlic
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 tsp. fresh minced ginger
- 1/2 cup hoisin sauce
Cook on low for 4-6 hours. I serve this on top of rice with steamed broccoli.
- 1 1/2 lbs cubed beef (stew meat)
- 1 packet Dry Onion Soup Mix
- 1 can Cream of Mushroom Soup (although Cream of anything will work)
- 1 14 oz. can beef beef broth or stock
- Salt & Pepper
Cook on low for 6-8 hours. You must serve this on top of mashed potatoes.
I also have to include two non-freezer, but super easy and crowd-pleasing recipes.
The BEST pulled pork…!
Pour 20 oz root beer over a pork shoulder and cook on low for 8 hrs. Remove pork, shred with forks, mix in Sweet Baby Ray’s, serve on buns with coleslaw right on there.
Sweet and Sour Meatballs (thanks SorryCharlie!)
Equal parts chili sauce (find it next to the ketchup) and grape jelly (not jam!) in the pot with frozen meatballs.
Do you have any great slow cooker freezer meal recipes you can share? Please do!! I’ll be meal planning on Sunday!
Crock Pot Recipes part 4 of 5
1. Slow Cooker Braising by Mrs. Sketchbook2. Our Frozen Meal Plan by Mrs. Polish
3. Summer Slow Cooker Recipes by Sarah Crowder
4. Slow Cooker Freezer Meals by mrs. wagon
5. Slow Cooker Freezer Meals, Part 2 by mrs. wagon
grapefruit / 4649 posts
Yum! This looks great! I have a few days a week where this is just what we need. The Mongolian beef is going on my list for this week. Thanks!
honeydew / 7488 posts
I am totally going to try the Mongolian beef sometime! That’s awesome that it’s going so well for you all!
blogger / nectarine / 2010 posts
I can’t wait to try the Mongolian beef! Yum!
blogger / nectarine / 2600 posts
Oooh sounds yum
apricot / 370 posts
yummy, thank you for this. do you find that the frozen broccoli holds up well in a slow cooker? I haven’t tried frozen, but when I throw in fresh broccoli into a slow cooker, the broccoli is pretty mushy and kinda “stinks up” the pot. I tend to cook steamed broccoli separate and throw it in at the end or serve it on the side, but it’s kind of like 1 more thing to cook instead of a 1 pot meal.
wonderful pea / 17279 posts
Yay! Some tested yummy recipes to try. I live the idea of a slow cooker yet always seem to come up empty with what to make in it.
apricot / 370 posts
I love slow cooker recipes now, they are a godsend for our family.
i do a chicken with marinara in the slow cooker:
6 chicken thighs
1 can (14oz) of diced tomatoes (regular or italian style)
1 packet french onion soup
1 onion, diced
1 can sliced mushrooms
throw it all in. cook on low 5 hours. i serve with rice, and steamed veggies. I find cooking with chicken thighs gives me the most leeway without the chicken drying out
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“Roast” chicken Garlic
5-6 chicken thighs (bone in)
6 red potatoes
1 onion
2 heads of garlic, peeled
1/2 c chicken broth
Place potatoes, onion and all the peeled cloves, throw the chicken broth on top, then place chicken (season with salt & pepper) on top. Cook on low 6 hours. Very garlicky, the garlic and onion melted into the broth and made a delicious gravy.
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Pork & Sauerkraut
2-3 lb country style boneless pork
1 jar (32 oz?) sauerkraut
1 T brown sugar
Season pork, place in slow cooker, sprinkle brown sugar on top. Pour jar of sauerkraut and all the juice. Low for 8 hours. Our family enjoys sauerkraut (my daughter loves it), but it can be kind of smelly. But since it cooks for so long, the sauerkraut does mellow out so the sour “bite” isn’t intense at all, still if you’re not into sauerkraut, this isn’t for you.
pomelo / 5073 posts
So excited about this post!!!!! Love it!!!
GOLD / wonderful coffee bean / 18478 posts
Thanks for putting this together so quickly! Can’t wait to try these recipes!
I think you’ll like this one. It is so easy!
http://www.pineappleandcoconut.com/recipes/hawaiian-style-slow-cooker-kalua-pork/
In the last hour, I like to add some cabbage into the pot as well. It’ll wilt down and we get some veggies in so you can do that if you cook this on a day when you’re at home. Goes great over rice!
hostess / watermelon / 14932 posts
Love this post!! Yum!! I have an awesome bbq shredded chicken (or pork!) recipe if you would like
and lasagna, but it requires pre cooking the meat so now a freezer meal boo.
Hope you loved the meatballs!
apricot / 340 posts
Thank you so much for these recipes! I’ve had a slow cooker for a few years now and only used it once. I’ll have to give these recipes a try.
nectarine / 2192 posts
I have been wanting to do this and just ordered a chest freezer (our freezer is always full), so couldn’t have come at a better time. Thanks!
olive / 64 posts
Yum! Thank u for being honest about using cream soup occasionally! And mega props to you for planning and cooking dinner so often. This is my new favorite crockpot recipe (my friend found through Pinterest)
3-4 chicken breasts
Big can black beans drained
Jar salsa (I suggest medium, not spicy after you add the cream cheese)
1 can corn drained (or frozen)
1 brick cream cheese
Put for 3 ingredients in crockpot for 4-6hrs
When you get home add corn and cream cheese and mix. Let it cook while you make rice. You can shred the chicken but we like it just broken up. Serve over rice. Great leftovers too!
pomegranate / 3032 posts
i love cooking with my slow cooker!! I definitely want to try some of your recipes… here are some of my favorites:
Country Ribs
1 package of boneless country ribs
1 bottle BBQ sauce
1 1/2 large onions sliced
1 package of sliced mushrooms
Cook low 6-8 high 4-6, Serve over mashed potatoes
Pork Au Jus
1 plain pork tenderloin
1 large onion
2 cuban peppers
1 packet or 3 cans of aus jus (prepare packet per instructions)
cook low 6-8 high 4-6, shred meat and make sandwiches on rolls with cheese, I like mine with sauteed spinach
Hawaiian Chicken
1lb boneless chicken breast
1 bottle Archer Farms (Target) Hawaiian BBQ Sauce
1 Can pineapple chunks drained
1 bell pepper cut in chunks
1 onion cut in chunks
cook low 6-8 high 4-6, shred chicken and serve over rice or on Kings Hawaiian buns
Chicken or Sausage Scallopine
1 lb boneless Chicken Breasts or Italian Sausage (if using the sausage you definitely want to cut and pan fry the sausage first it can be very greasy)
1 onions sliced
1 bell pepper sliced
1 package of sliced mushrooms
1 large can of Tomato sauce
Cook low 6-8 or high 8-10, serve over spaghetti
wonderful pear / 26210 posts
Recipes aside, I need advice on the practical aspects of the slow cooker. We leave our house at 6:30 in the morning, and on some nights, return as early as 5. I am unsure of how long I can leave the food out, in the pot, before starting the cooking process. Am i better off turning it on in the morning and doing a keep warm function?
HELP! My slow cooker is on its way and I am not sure it’s going to be the big timesaver I envisioned.
blogger / watermelon / 14218 posts
@kakimochi: The first time I tried broccoli, it was thawed when it went into the slow cooker in the morning and came out SUPER mushy. Kind of became part of the sauce. The second time, I just happened to forget to take the meal out of the freezer the day before.. I took it out and put it in the fridge the night before. So the food was still a little frozen in the morning when it went into the slow cooker… and the broccoli was much less mushy!! I’m going to use this technique from now on, but another really fast way to ensure non-mushy veggies is to just do them separately and mix them in. I would do one of those single serve steamfresh bags in the microwave. OR if you are home soon enough, you can throw in fresh or thawed veggies an hour before the cooking is done.
@sorrycharlie: LOVE the meatballs!! We did it for our easter potluck and they were a hit. I didn’t even get any because we were so late in the line. Haha. Gonna do them for LMW’s birthday lunch buffet!
@looch: We are out of the house quite long as well. The latest the meal will go in is 7:30am and we don’t get home til 5 or 5:30. Our slow cooker has a function where it goes to “keep warm” right after the cooking time is over. This has led to food being a little overcooked and dried out, but it may have been because I set the cooking time for too long to begin with. I’m not quite sure yet. In any case, if your slow cooker has a keep warm function, I would recommend setting the cooking timer for the shortest time (i.e. for 6-8 hrs, do 6, and always on low!).
I’ve also put frozen meals into the slow cooker (without thawing for 24 hours beforehand) and never had a problem, and they seem to be less dried out for sure. Good luck!!
@kakimochi: @Andrea: @Theresa: @Chillybear: Thanks so much for the recipes!!! Keep them coming!!! I’ll do another post when I try some of yours (and credit you directly, hehe!!!)
wonderful pear / 26210 posts
@mrs. wagon: you’re awesome, thank you for responding so quickly!
I didn’t think about the frozen aspect, ok I am coming down off the ledge! Going to print this post and the comments, and try something!
blogger / watermelon / 14218 posts
@looch: hehe… I have been meaning to respond to all the comments all weekend but yours made me get my stuff together and respond!!
Honestly, if I can do it, ANYONE can do it… trust me. You will do great, and it will change your life!!!!!! I just prepped 2 meals of beef tips last night, and I have 2 meals left over from last week’s prep… this week’s dinners, CHECK!!!
pear / 1837 posts
@looch: I’ve done days where I’ve just put everything (including meat) in there on low and left it cooking on low for 10 hours, and it’s been fine.
blogger / persimmon / 1398 posts
Mmmm!!! I’m going to have to give a couple of these a try! They look so good! I seriously LOVE my crockpot and see it multiple times a week, but I need to introduce the whole “prep once and freeze” aspect” into it. Right now I’ve got teriyaki chicken cooking. MMM.
PS – I never sear. I just pick recipes where meat is covered with liquid. I *hate* searing.
wonderful olive / 19353 posts
I love using the slow cooker!! Thanks for the post and everyone else for posting additional simple slow cooker meals!!
pomelo / 5000 posts
Thanks for sharing all these recipes. I’m definitely going to be getting my crockpot going!
@Chillybear: what’s a cuban pepper?
I have a question about the liners–are they safe? I hear all these warnings about not heating things in plastic, so I haven’t been able to bring myself to use them.
pomegranate / 3032 posts
@Happygal: they’re a mildly hot pepper small and long and dark green in color
blogger / watermelon / 14218 posts
@Happygal: I’m not completely familiar with the latest studies about heating plastic for food preparation, but I do know that the Reynolds slow cooker liners as well as the other brand my store carries (I don’t know the brand name offhand) are BPA free (it says so on the box). I’m pretty sure the FDA is on its way to banning all products with BPA, so as long as the product says FDA approved (or BPA free!) then I believe it should be totally safe to use them.
guest
So, this is NOT a slow cooker meal but it is a freezer meal. It so easy and my husband LOVES it. I take venison- or you could use beef and cut it into strips, add fajita seasoning and 1/4 c. water and put it in a zip lock and freeze then chop peppers and onions or whatever else you like on your fajitas and put in another freezer bag. when I go to cook it all I do is throw it in a skillet and add tortillas and toppings. Super easy and it is one of my husbands favorites.
guest
WOWOW I just made the chicken broc. Alfredo from the freezer! This is my favorite freezer to crock pot meal EVER. So wonderful. The only thing I really changed was that I just used ONE jar of Alfredo because we like *not so thick*. I also added lots of pepper, garlic and some Italian seasoning after it finished cooking. Served on top of noodles. Thank you !!!