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7 Super Easy Freezer Meals for the Crock Pot

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I’ll add photos and notes as we eat these dishes. We made the meals on 1/7/2015 and they were all placed into the freezer. I’d love to hear your feedback and suggestions! Happy Cooking!

UPDATE: It’s 1/22/15 and we’ve tried 5 of the meals. My family LOVED 4 out of the 5 so far. The first 4 we tried were so good that when we tried the General Tso’s Slow Cooker Chicken we were just expecting to be blown away. I’m posting photos and notes on each one we’ve tried so far. I’d give my recipes 4 or 5 stars!

On 1/7/2015 – I was inspired by the following website. The shopping list and all recipes that I provide were adapted from that web site. It is one of the tastiest pages that I’ve ran across for crock pot freezer meals. I’ve tried a few other make ahead plans from the internet and I am most excited about this one. Other websites provided some meals my family did NOT like. So I did scrub the recipes before hand since I knew what would NOT work for us.

I did not clock myself making this batch of freezer meals but it didn’t take much time at all. It took a little time to buy the food and bring it home to wash, cook, and organize it. I packed the freezer bags right after I got home from the grocery store. The ingredients on the list I provided should be easy to find and the prep is as simple as I can make it. I did not pre-cook anything and left items in their cans until it was time to cook.

The canned items were bought and then I used a permanent marker to write the name of the recipe on the top of the can. I simply put the can into the cupboard until needed. I wrote the instructions, what needed to be added, and what side dish to prep on the out side of each bag with a permanent marker prior to filling. Because of my lack of planning, I usually take frozen meals and place them directly into crock pot. But I’ve seen many recommendations to thaw meals the night before use. I noted ingredients for serving suggestions with  (optional) label.

Below is the ingredient list that I used. Please use your favorite brands or your own variation of ingredients. I invite you to make it YOUR meal. Shopping list can be copied and pasted into a word processing program like MS Word or Open Office Write to be modified and printed. I did not print my recipes. I just used my laptop on prep day when I put all the ingredients into their recipe bags.

The 7 meals are:
**Spicy Shredded Meat – (not tried yet)
**Veggie Loaded Chicken Stew – (not tried yet)
**General Tso’s Slow Cooker Chicken – (okay, 3 out of 5 stars)
**Cranberry & BBQ Sauce Chicken – (yum, 4 out of 5 stars)
**Thai Peanut Pork – (YUM, 5 out of 5 stars)
**Sausage Soup with White Beans – (YUM, 5 out of 5 stars)
**Beef & Mushroom Stroganoff Soup – (yum, 4 out of 5 stars)


** SHOPPING LIST **

Meat

      • 5 lbs Chicken Tenders (not the breaded kind) or Chicken Breast (which ever has a better price)
      • 4 lbs Roast (Beef or Elk or Deer)
      • 2 lbs Pork Tenderloin
      • 1 lb Pack of Chicken Breakfast Sausage (Or Sausage You Prefer)

Dairy

      • 8 oz. Cream Cheese
      • (optional) sour cream / cheese (Spicy Shredded Meat)

Fresh Veggies / Items From Produce

      • 4 lbs Redskin Potatoes (do not freeze)(buy 1 or 2 per people serving)
      • 4 Large Onions
      • 4 cups mushrooms
      • Lime Juice
      • Minced Garlic
      • 6 Large Carrots
      • 12 Celery Stalks
      • (optional) shredded lettuce / tomatoes (Spicy Shredded Meat)
      • (optional) Shredded Cabbage (Cran & BBQ Chicken)
      • (optional) baby carrots (Cran & BBQ Chicken)
      • (optional) butternut squash (Cran & BBQ Chicken)

Frozen Veggies

      • 1 16oz Package Frozen Green Beans

Cans

      • 1 Can Whole Cranberries With Sauce
      • 1 Bottle Weber’s Original BBQ Sauce
      • 1 Bottle Soy Sauce
      • 1 Can Chopped Green Peppers
      • 1 Jar of Favorite Salsa
      • 2 Cans Wolfgang Puck French Onion Soup
      • 3 – 14 oz Cans of Great Northern Beans
      • 1 – 28 oz Can of Diced Tomatoes
      • 1 – 15oz Can of Crushed Tomatoes

Spices and Other Supplies

      • 10 Pack of Gallon Sized Freezer Bags
      • 1 Jar of Chicken Flavored Broth Base & Seasoning OR “Better Than Bouillon Chicken Base
      • Apple Cider Vinegar
      • Chili Powder
      • Mediterranean Herb Seasoned Salt
      • Black Pepper
      • Cornstarch
      • Creamy Peanut Butter
      • Granulated Coconut Sugar (Or Regular Cane Sugar)
      • Organic Worcestershire Sauce
      • Dried Rosemary
      • Dried Parsley
      • Dried Oregano
      • Dried Ginger
      • 100% Real Honey
      • (optional) Cashew Nuts – to sprinkle on meal (Thai Peanut Pork)

Break / Grains

      • (optional) rice (Spicy Shredded Meat) / (Thai Peanut Pork) / (Sausage Soup)
      • (optional) 8-12 corn or flour tortillas (Spicy Shredded Meat)
      • (optional) 4-8 Sandwich Buns or Hawaiian Rolls (Cran & BBQ Chicken)
      • (optional) egg noodles or other preferred noodles (Beef & Mush Stro Soup)

Back to Recipe List


** Spicy Shredded Meat ( Elk / Deer / Beef)

Cook Time: 6 – 8 hours / Yield: 4-6 servings

*** Freeze ahead option – Put all ingredients into a 1 Gallon Freezer Bag. Do not put (optional) ingredients into bag. To save room in the freezer, do not add canned items into the bag. Use a permanent marker to write what recipe the can will go into and put the cans on the shelf until you are ready to cook crock pot meal. Put canned items in when other ingredients are added. ***

Ingredients:

  • 2 lb of Elk Roast (beef roast or deer roast can also be used)
  • 1 large onion, diced
  • 2 T minced garlic
  • 2 T apple cider vinegar
  • 15oz Can of Crushed Tomatoes
  • 1 Can Chopped Green Peppers
  • 1 T chili powder
  • 2 T lime juice
  • (optional) corn or flour tortillas
  • (optional) shredded lettuce / tomatoes (do not freeze)
  • (optional) sour cream / cheese
  • (optional) rice

Cooking Instructions:

  1. Place all ingredients into slow cooker & cook on low 6 – 8 hours.
  2. (Optional) Cook Rice.
  3. Remove meat from slow cooker & shred or chop.
  4. Place shredded meat back into strained liquid and cook 20 additional minutes (or start eating).

Suggested Serving Options:

  • Warm up Tortillas (corn or flour) and dress with shredded meat, optional veggies, sour cream / cheese
  • Rice can be cooked and used as a side dish.

Back to Recipe List


** Veggie Loaded Chicken Stew

Cook Time: 6-8 hours / Yield: 4-6 servings

*** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag. Do not freeze POTATOES or CORNSTARCH. ***

 Ingredients:

  • 1.5 lbs chicken tenders or chicken breasts
  • 1 medium onion, wedged
  • 6 whole carrots – chop the top on bottom and toss in the whole carrot
  • 6 celery stalks, cleaned and chopped
  • 2 cups sliced mushrooms
  • 1 cup water
  • 1 T seasoned salt
  • 2 t parsley flakes
  • 1 T Chicken Broth Base
  • 1/2 t ground black pepper
  • ITEMS THAT DO NOT GET FROZEN:
  • 4+ red potatoes, washed
  • 3 T cornstarch
  • ½ stick of butter

Instructions:

  1. Line the bottom of the crock pot with 4+ red potatoes and add the bag contents over the potatoes.
  2. Cook for 6-8 hours LOW.
  3. Use a whisk or fork to stir cornstarch into water.
  4. Stir in water/cornstarch mix into slow cooker and cook 10-20 minutes on high.

Suggested Serving Options:

  • Load bowls with stew.

Back to Recipe List


** General Tso’s Slow Cooker Chickenphoot o joof

Cook Time: 4-6 hours / Yield: 4-6

 *** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag.

Ingredients:

  • 2 lb. cut up chicken tenders or chicken breast (long strips or 2 in squares)
  • 5 t minced garlic (I’ll double next time)
  • 8 T honey
  • 2 t dry powder ginger (I’ll double next time)
  • 6 T soy sauce (I’ll double next time)
  • 1 16oz. package of frozen green beans
  • (optional) rice

Instructions:

  1. Place all ingredients in slow cooker and cook 4-6 hours LOW.
  2. (optional) Cook Rice about 30 min before serving.

Suggested Serving Options:

  • Put about a cup of rice in a bowl and add desired amount of Crock Pot General Tso’s Chicken over the rice.

Notes:

This recipe was okay. I’d put more sauce next time. I was happy about the green bean choice. I served this meal over rice and added pepper & garlic sauce to make it yummy. Everyone did eat this meal, but it was not our favorite of this bunch. The meal did it’s job on a busy day, so I can not dis it too much.

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** Cranberry & BBQ Sauce Chickenfood

Cook Time: 6-8 hours / Yield: 4-6 servings

*** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag except (optional) ingredients. Do not freeze (optional) ingredients. To save room in freezer, do not add canned items into the bag. User a permanent marker to write what recipe the can will go into and put the cans on the shelf until you are ready to cook the meal. Put canned items into crock pot when other ingredients are added. ***

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1/2 cup diced onion
  • 1 can whole cranberry sauce
  • 1 cup BBQ sauce
  • (optional) 4-8 Sandwich Buns
  • (optional) Shredded Cabbage
  • (optional) baby carrots
  • (optional) butternut squash (Cran & BBQ Chicken)

Instructions:

  1. Clean butternut squash and remove seeds. Cut into 6 large chunks.
  2. Place ingredients in slow cooker. Chicken mixture on the bottom and stack squash on top.
  3. Cook on low 6-8 hours.

Suggested Serving Options:

  • Prepare Sandwich Buns by toasting them in a skillet or a toaster.
  • Pile cooked chicken & shredded cabbage onto buns with favorite condiments.
  • Put baby carrots on plate as side dish.

Notes:

My family liked this recipe a lot! Once this recipe was cooked, we pilled and mashed the squash. The squash was added as a toping. It can be eaten as a side. I did not get a dressed up photo of the sliders. We cut open the rolls and piled on the chicken, shredded cabbage, and squash. We ate baby carrots as a side.

Back to Recipe List


** Thai Peanut PorkIMG_9260

Cook Time: 6-8 hours / Yield: 4-5 servings

*** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag. ***

Ingredients:

  • 2 lbs pork tenderloin
  • 1/2 cup salsa
  • 1/4 cup peanut butter
  • 3 T lime juice
  • 3 T soy sauce
  • 3 T water
  • 2 T dried ginger
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • (optional) rice
  • (optional) cashew nuts to sprinkle on meal

Instructions:

  1. Place all ingredients into slow cooker. Cook on low 6 hours.
  2. Take Tenderloin out and cut into bit sized pieces.
  3. Return meat to crock pot.
  4. (optional) cook rice.

Suggested Serving Options:

  • Put a cup of cooked rice in a bowl and top it with Pork.

Notes:

I needed to leave the house before 6:30am and did not want to mess with this meal. So I  allowed this meal to thaw in the crock pot over night. It cooked on LOW for 9 hours. It was a tad over cooked but not too much. I and my whole family really liked this meal too. I served it over short grain rice. We all went back for a second helping. When I make this meal again, I may add veggies. I’m not sure on what veggies but I will update this recipe if I’m inspired with anything good!

Back to Recipe List


** Sausage Soup with White BeansIMG_9255

Cook Time: 6 hours / Yield: 8 servings

*** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag. Do not freeze (optional) ingredients into bag. TO save room in freezer, do not add canned items into the bag. User a permanent marker to write what recipe the can will go into and put the cans on the shelf until you are ready to cook the meal. Put canned items into crock pot when other ingredients are added. ***

Ingredients:

  • 1 lb breakfast sausage (raw)
  • 3 minced garlic
  • 1/2 cup diced onion
  • 6 celery ribs, diced
  • 2 – 14 oz. cans Great Northern Beans, drained
  • 1 – 28 oz. can diced tomatoes
  • 3/4 t dried rosemary
  • 1 t dried oregano
  • 1 t dried parsley
  • 1 t dried basil
  • 3 T Chicken Flavored Broth Base
  • 6-8 cups of water (depending on size of pot / add water until water line is within 2 inches of top)
  • (optional) rice

Instructions:

  1. (optional step that I did NOT do. I put raw sausage straight into freezer bag) Breakfast sausage can be cooked prior to bagging. Make sure to drain & let cool.
  2. Place all ingredients from bag into slow cooker.
  3. Add water until water line is within 2 inches of top of crock pot.
  4. Cook 6-8 hours LOW.

Suggested Serving Options:

  • Serve in a bowl.

Notes:

I took this meal from freezer  and put it directly into crock pot. I cooked it on LOW for 6 hours. Another meal my family loved. The flavor was just right and the texture was pleasing. I did serve the meal over short grain rice that I found on sale. The soup could be served without rice. My family likes rice. 🙂 We did have leftovers but the leftovers were eaten very quickly.

Back to Recipe List


** Beef & Mushroom Stroganoff Soupbeef strog

Cook Time: 6-8 hours / Yield: 4-6 servings

*** Freeze ahead option – Put all ingredients into 1 Gallon Freezer Bag. Do not freeze (optional) ingredients into bag. To save room in freezer, do not add canned items into the bag. User a permanent marker to write what recipe the can will go into and put the cans on the shelf until you are ready to cook the meal. Put canned items into crock pot when other ingredients are added. ***

Ingredients:

  • 2 lbs stew beef (I used Elk Roast)
  • 2 cans Wolfgang Puck French Onion Soup
  • 1 c diced onions
  • 3 T Worcestershire sauce
  • 1 cup water
  • 2 cups sliced mushrooms
  • 8 oz. cream cheese (DO NOT FREEZE)
  • (optional) egg noodles or other preferred noodles

Instructions:

  1. Put items from freezer bag in into crock pot and cook 6-8 hours LOW.
  2. Once meat is cooked, cut cream cheese into cubes and place into slow cooker. You may need to break cream cheese up with fork. Allow soup to cook another 15+ minutes.
  3. (optional) cook noodles

Suggested Serving Options:

  • Stroganoff will be soupy.
  • Add 1 cup of noodles in a bowl and scoop Stroganoff into bowl as desired.

Notes:

I took this meal from freezer  and put it directly into crock pot. Cooked on LOW for 6 hours. The family LOVED this soup and the house smelled great when we got home. We filled our bowls and enjoyed this dish as a soup. Although I think it was intended to be thicker, we enjoyed the soupy texture. You can thicken with corn starch if desired or add less water. YUM! When I make this again, I will most likely add more veggies. Maybe carrots?

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2 Comments

  1. TXsam says:

    Thank you for posting these! I can’t wait to try them!

    Like

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