• Slow Cooker Freezer Meals {Cooking Series}

    Posted on October 29, 2013 by in Homeschooling 101

    Six Sisters’ Stuff

    Slow Cooker Freezer Meals Recipes

    These are delicious recipes that you can make up ahead of time,freeze in ziploc bags and then thaw and place in crock pot. Great for those busy school days where you need a healthy,meal without all the prep work.

    ~  Tricia Gallagher

     

    Slow Cooker BBQ Spareribs

    Ingredients:

    1-2 lbs of country-stylepork ribs

    1 1/2 cups ketchup

    1 1/2 Tablespoons seasoned salt

    1/2 teaspoon liquid smoke

    1/2 cup brown sugar

    1/2 cup white vinegar

    Directions:

    Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork.Mix together in bag and zip closed.

    Whenready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

    Serve with Cheesy Hashbrown Casserole (which can also be made in advance and frozen) and a bag of frozen corn.

     

    Black Bean Taco Soup

    Ingredients:

    1 lb lean ground beef (or ground turkey works too!)

    1 medium onion, chopped

    1 package mild taco seasoning mix

    1 (16 oz) bag frozen corn

    1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)

    2 (14 oz) cans stewedtomatoes

    1 (8 oz) can tomato sauce

    1 (4 oz) can diced green chilis

    Directions:

    Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.

    Dump the remaining ingredients into the bag, mix together,and zip bag closed.

    When ready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.

    Serve with tortilla chips,cheese, sour cream,and guacamole.

     

    Chicken Broccoli Alfredo

    Ingredients:

    1 ½ pounds chicken breast

    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

    Directions:

    Place all ingredients in a resealable gallon-sized freezer bag and mix together.

    Whenready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on LOW for 4-6 hours.

    Serve with cooked fettuccine noodles,green salad, and Easy Parmesan Knots.

     

    Chicken Cacciatore

    Ingredients:

    1 lb chicken breasts

    1 (26 oz) jar of chunky vegetable-stylespaghetti sauce

    1 zucchini, chopped

    1 green pepper, chopped

    1 sweet onion, chopped

    Directions:

    Place all ingredients in a resealable gallon-sized freezer bag and mix together. Garnish:chopped black olives,shredded Parm cheese

    When ready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on LOW for 6-8 hours.

    Serve with cooked spaghetti noodles and garnish with olives and cheese. Also would be delicious with Cheesy Garlic Sticks.

     

    French Dip Sandwiches

    Ingredients:

    2-3 lb beef chuck roast

    2 cans (14.5 oz each) beef consomme (it is right nextto the soups and beef broth)

    6-8 hoagie buns

    Directions:

    Place roast in a resealable gallon-sized freezer bag and pour beef consomme on top. When ready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on LOW for 8-11 hours (or HIGH for 5-7 hours). Remove roast from slow cooker and save extra juice for dipping!  With 2 forks,shred roast and serve meat on buns.

    Serve with Baked Potato Wedges and fresh fruit.

     

    Hearty Beef Stew

    Ingredients:

    1 pound beef stewcubes

    4 carrots,sliced

    4 red potatoes,cut into large cubes

    1 package dry onion soup mix

    2 cans 98% fat-freecream of mushroom soup

    1 (8 oz) can tomato sauce

    1 (10 oz) package frozen green peas

    Directions:

    Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).

    Serve with 3 Ingredient Parmesan Rolls.

     

     Maple Dijon Glazed Chicken

    Ingredients:

    1 1/2 pounds chicken breasts

    1 cup Dijon mustard

    1/2 cup maple syrup

    2Tablespoons red wine vinegar salt and pepper to taste Directions:

    Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

    When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).Sprinkle with fresh or dried rosemary for serving. Serve with Oven Roasted Vegetables.

     

    Cilantro Lime Chicken w/ Corn and Black Beans

    Ingredients:

    1 1/2 pounds chicken breasts

    Juice from 2 limes

    1 bunch fresh cilantro, chopped

    1 (16 oz) bag frozen corn

    2 minced garlic cloves

    1/2 red onion, chopped

    1 can black beans,drained and rinsed

    1 tsp cumin

    salt and pepper to taste

    Directions:

    Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

    Whenready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on LOW

    for 8 hours (or HIGHfor 4 hours).

    Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

    Recipe adapted from Overthe Big Moon.

     

    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

    4-5 chicken breasts(mine were frozen)

    1 cup salsa

    3/4 cup water

    Directions:

    Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.

    Whenready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on HIGH for 3-4 hours or LOW for 7-8 hours.

    When finished cooking, shred chicken and serve over rice, with tortilla chips,over a salad, in tortilla shells,or wrapped in a soft tortilla (this meat is so versatile).Garnish with cheese, sour cream, avocado, lettuce,tomato,and hot sauce.

    Side dish idea:

    Easy Mexican Rice

     

    Slow Cooker BBQ Cranberry Chicken

    Ingredients:

    2 lbs chicken breasts

    1/4 cup dried minced onion

    1 (16 oz) can whole cranberry sauce

    1 cup barbecue sauce

    Directions:

    Combine all ingredients in a resealable gallon-sized freezer bag and zip closed.When ready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

    Side dish idea:

    Baked potatoes and a side of stuffing

     

    Slow Cooker Beef and Mushrooms

    Ingredients:

    3 lbs stewmeat, cubed

    1 (10.75 oz) can cream of mushroom soup

    2 (4 oz each) cans mushrooms,with liquid

    1/2 cup apple juice

    1 (1 oz) packet dry onion soup mix

    Directions:

    Combine all ingredients in a resealable gallon-sized freezer bag. Zip closed.

    When ready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on HIGH for 6 hours or LOW for 10 hours. Serve over rice.

    Side dish idea:

    Oven-Roasted Vegetables

     

    Slow Cooker Pineapple Glazed Ham

    Ingredients:

    4 thick slices of boneless ham,fully cooked (I cut mine about 3/4″thick)

    1/3 cup brown sugar

    1 (20 oz) can crushed pineapple (do not drain)

    Tbsp Dijon mustard (optional)

    Directions:

    Mix together brown sugar, pineapple, and mustardin a resealable gallon-sized freezer bag. Place ham slices inside and zip bag closed.

    When ready to eat,remove from freezer and thaw in fridge for 24 hours.Cook on HIGH for 3 hours or LOW for 5-6 hours.

    Side dish idea:

    Cheesy Potatoes

     

     Slow Cooker Sweet and Tangy Meatballs

    Ingredients:

    1 (12 oz) jar chili sauce

    1 (16-18 oz) jar grape jelly

    1 (2 lb) package frozen meatballs

    Directions:

    In a bowl, combine chili sauce and grape jelly until smooth. Place meatballs in a resealable gallon-sized freezer bag. Pour in the chili sauce mixtureand mix together in the bag until thoroughly combined. Zip bag closed.

    Whenready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on HIGH for 1-2 hours or LOWfor 3-4 hours.Serve over rice or with toothpicks (makes a great appetizer too!).

    Side dish idea:

    Broccoli Salad

     

    Mom’s Slow Cooker Chili

    Ingredients:

    1 lb ground beef (you could also use ground turkey)

    1 onion, diced

    2 (14 oz) cans diced tomatoes

    1 (8 oz) can tomato sauce

    1/4 cup ketchup or chili sauce

    1/4 cup water

    1 (15 oz) can dark red kidney beans

    1 packet chili seasoning mix

    3 stalkscelery, chopped

    Tablespoons Worcestershiresauce

    Tablespoon sugar

    Directions:

    Brown ground beef with chopped onion. While they are browning, combine all other ingredients in resealable gallon-sized freezer bag. When the browned hamburger and onion has cooled down, add it to the res tof the ingredients in the freezer bag and zip closed.

    Whenready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on HIGH for 3-4 hours or LOW for 7-8 hours.Top with shredded cheese and crackers or Frito’s corn chips.

    Side dish idea:

    Easy Garlic Breadsticks

     

    Slow Cooker Sweet Teriyaki Chicken

    Ingredients:

    1 cup soy sauce

    1 cup sugar

    1 teaspoon garlic salt

    1/2 onion, chopped

    4-6 chicken breasts

    Directions:

    Mix together soy sauce, sugar, garlic salt and chopped onion in a resealable gallon- sized freezer bag. Place chicken breasts inside the bag and zip closed.

    When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.

    Side dish idea:

    Honey Roasted Carrots

     

    Slow Cooker Italian Beef Sandwiches

    Ingredients:

    3 lb bottom round beef roast

    2 (1 oz each) packages dry Italian salad dressing mix

    1 cup water

    1 (16 oz) jar pepperoncini peppers (can substitute milder, sweeter peppers if desired)

    Directions:

    Mix together salad dressing mixes,water, and peppers in a resealable gallon-sized freezer bag.Add the roastand zip the bag closed.

    When ready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on HIGH for 7 hours or LOW for 10-12 hours. Serve on your favorite kind of buns.

    Side dish idea:

    Baked Potato Wedges

     

     Slow Cooker Creamy Salsa Chicken

    Ingredients:

    1 lb chicken breasts

    1 (16 oz) jar chunky salsa

    1 (10.5 oz) cream of chicken soup

    Directions:

    Mix together salsa and chicken soup in a resealable gallon-sized freezer bag.Add chicken breastsand zip closed.

    Whenready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on HIGH

    for 3-4 hours or LOW for 6-7 hours.

    When finished cooking, shred chicken and serve over rice, with tortilla chips,over a salad, in tortilla shells,or wrapped in a soft tortilla(this meat is so versatile).Garnish with cheese, sour cream, avocado, lettuce,tomato,and hot sauce.

     

    Slow Cooker Creamy Ranch Pork Chops and Potatoes

    Ingredients:

    4-6 pork chops,boneless

    6-8 medium potatoes,chopped into large pieces

    2 (10.75 oz each) cans cream of chicken soup

    2 (1 oz each) packages dry Ranch dressing mix*

    1 cup milk

    Dried parsley to sprinkle on top (optional)

    Directions:

    In a bowl, mix together the soups,milk,and ranch dressing mixes and pour into a resealable gallon-sized freezer bag. Combine all other ingredients together and zip closed.

    When ready to eat, remove from freezer and thaw in fridge for 24 hours.Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

    Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

    Side dish idea:

    5 Cup Creamy Fruit Salad