Here are a few more of my favorite crock pot freezer meals (click here for Part 1 and Part 2)
QUINOA CHILI
In crock pot or zip lock:
- 1 (28 oz) can crushed tomatoes
- 1 can rotel
- 4 (16 oz) cans black beans
- 16 oz frozen corn
- 1 large bell pepper, seeded and chopped
- 1 large onion, diced
- 1 teaspoon garlic powder (can use fresh minced)
- 1 teaspoon cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon chili powder
- OPTIONAL: 2 large chicken breasts
(I eyeball the spices and adjust to the taste buds of my family)
Day of cooking:
- 1 cup quinoa, rinsed
- 2 1/2 to 3 cups chicken broth
Cook time: 6 to 8 hours LOW
(if used chicken, shred it before serving)
Serving suggestion: cheese, sour cream, favorite chili toppings.
BLACK BEAN AND CHICKEN TACOS
In crock pot or zip lock:
- 1 lb skinless chicken tenders or breasts
- 1 can black beans, drained and rinsed
- 1 can rotel
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
Cook time: 4 to 8 hours LOW
Serving suggestions: Shred chicken and serve with corn taco shells and favorite taco toppings and/or slaw.
For slaw:
- 1 1/3 cups shredded red cabbage
- OPTIONAL: 1 red onion thinly sliced
- 1 teaspoon red wine vinegar or lime juice
- salt and pepper to taste
KOREAN BEEF TACOS
In crock pot or zip lock:
- 10 cloves garlic, minced
- OPTIONAL: 3 inches of fresh ginger, peeled and minced
- 1 1/2 cup soy sauce
- 1 cup + 6 tablespoons brown sugar
- 3/4 cup rice vinegar (also called rice wine vinegar)
- 4 tablespoons sesame oil
- 2 teaspoons red pepper flakes
Mix well then add:
- 6 pounds beef
Cook time: 6 to 10 hours LOW (remove sauce and thicken on stove. Replace sauce to serve)
Serving suggestion: soft corn or flour tortillas, sour cream, and slaw (also good if you fry the soft corn tortillas)
For slaw:
- 4 teaspoons rice vinegar
- 2 teaspoon sugar
- couple pinches of salt
- - pinch red pepper flakes
-2 teaspoons sesame oil
- 2 teaspoons lime juice
- OPTIONAL: 1 handful of cilantro, chopped
- OPTIONAL: 1 teaspoon fresh ginger, finely minced
- 1/2 onion, thinly sliced
- 2 large carrots, peeled and shredded
- 1/2 head cabbage, thinly sliced
- 1/4 cup toasted sesame seeds
To toast sesame seeds, heat a small pan over medium heat. Add the sesame seeds and stir for about 4 minutes, until golden brown and aromatic. Remove immediately and set aside. In a small bowl, mix vinegar, sugar, and salt. Add onions, mix and let stand about 15 minutes. Combine remaining ingredients, reserving sesame seeds until just before serving. Can be made a few hours ahead and kept in fridge, sans sesame seeds.
Crock Pot Freezer Meals Part 2
Here are a few more of my favorite crock pot freezer meals (click here for part 1)
CHEESY CHICKEN
In crock pot or zip lock add:
- 2lbs boneless skinless chicken (thighs, breasts, or combo)
- 2 (10.5oz) cans condensed cream of chicken soup
- 1 (10.5oz) can condensed cheddar cheese soup
- 1/4 teaspoon garlic powder
Cook time: 8 to 10 hours LOW
Serving suggestion: over rice or noodles.
Optional variety: add a little spice or frozen broccoli...can garnish with shredded cheese.
SAUSAGE LENTIL SOUP
Brown:
- 12 to 14 oz sliced kielbasa sausage
- 1 onion diced
- 3 garlic cloves minced (can use more or less to taste. Sometimes when I'm in a hurry I just use garlic powder)
Add browned meat mixture to crock pot or zip lock along with:
- 2 cups lentils
- 2 carrots (peeled and diced)
- 15 oz can diced tomatoes
Season with favorite Italian spices (I use parsley, oregano, and basil)
Day of cooking: add 2 quarts of water to crock pot. (can use less if you want it less soupy)
Cook time: 4 to 5 hours HIGH or 8 to 10 hours LOW
Serving suggestion: fresh bread or rice
Serves: 6
SAUSAGE AND BEAN SUPPER
Brown:
- 1lb sausage (can use ground turkey and season)
- 1 onion diced
Drain meat and add to crock pot or zip lock along with:
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons dry mustard
- 1 can rotel
- 1 can butter beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
Cook time: 4 to 8 hours LOW
Serving suggestion: shredded cheese over rice
Serves: 4 to 6
CHEESY CHICKEN
In crock pot or zip lock add:- 2lbs boneless skinless chicken (thighs, breasts, or combo)
- 2 (10.5oz) cans condensed cream of chicken soup
- 1 (10.5oz) can condensed cheddar cheese soup
- 1/4 teaspoon garlic powder
Cook time: 8 to 10 hours LOW
Serving suggestion: over rice or noodles.
Optional variety: add a little spice or frozen broccoli...can garnish with shredded cheese.
SAUSAGE LENTIL SOUP
Brown:
- 12 to 14 oz sliced kielbasa sausage
- 1 onion diced
- 3 garlic cloves minced (can use more or less to taste. Sometimes when I'm in a hurry I just use garlic powder)
Add browned meat mixture to crock pot or zip lock along with:
- 2 cups lentils
- 2 carrots (peeled and diced)
- 15 oz can diced tomatoes
Season with favorite Italian spices (I use parsley, oregano, and basil)
Day of cooking: add 2 quarts of water to crock pot. (can use less if you want it less soupy)
Cook time: 4 to 5 hours HIGH or 8 to 10 hours LOW
Serving suggestion: fresh bread or rice
Serves: 6
SAUSAGE AND BEAN SUPPER
Brown:
- 1lb sausage (can use ground turkey and season)
- 1 onion diced
Drain meat and add to crock pot or zip lock along with:
- 1 tablespoon Worcestershire sauce
- 1.5 teaspoons dry mustard
- 1 can rotel
- 1 can butter beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can garbanzo beans, rinsed and drained
Cook time: 4 to 8 hours LOW
Serving suggestion: shredded cheese over rice
Serves: 4 to 6
Crock Pot Freezer Meals Part 1
I keep forgetting to take pictures of these - so I haven't been posting the recipes. Finally decided to just post the recipes and try and remember to upload pictures later!
A few notes:
1. Any of these can be assembled in the crock pot the day of.
2. If you assemble the ingredients ahead of time and put them in the freezer, they can be put in the crock pot frozen or you can thaw them out prior to putting them in the crock pot. If you want to just throw everything in froze (EASY PEASY!), put the zip lock in some hot water for a few minutes to get the bag unstuck from the ingredients.
3. For easy morning prep, label your zip locks with the name of the recipe, cooking time, and any extra items that need to be added to the crock pot. This is also super helpful if you forget to start the crock pot in the morning and ask you 16 year old son to do it when he's home from school on his lunch hour...not that I would have ANY experience with that ;-)
4. I've found most of these recipes online, and have modified them to my families tastes. Feel free to follow to a T or be creative!
5. I've found that when stocking the freezer with meals, it's best to chose a few recipes with lots of chopping and a few that don't involve much chopping that way you can do a bunch without killing yourself.
TERIYAKI CHICKEN
In crock pot or zip lock add:
- 2 lbs bone-in or boneless chicken (I like thighs, but you can use whatever kind your family prefers)
- 1/2 cup teriyaki sauce
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 4 cloves garlic minced (or more depending on how much you like garlic! If I'm in a hurry, I just use garlic powder)
- 1 teaspoon sesame oil
- OPTIONAL: 1 can pineapple chunks
Day of cooking: Add 1/2 cup chicken broth
Cook time: 8 hours LOW
Serving suggestions: cooked white or brown rice and green veggies (can top with sesame seeds)
Serves: 4 to 6
BBQ RIBS
In crock pot or zip lock add:
- 2 lbs boneless ribs (I've also used bone in and it was yummy!)
- 1 bottle of your favorite BBQ sauce
Cook time: 8 to 10 hours LOW
Serving suggestions: mashed potatoes, veggies, or favorite BBQ sides
Serves: 4
SALSA CHICKEN
In crock pot or zip lock add:
- 2.5 to 3 lbs boneless skinless chicken (breast or thighs or combo)
- 16 oz jar of favorite salsa
- OPTIONAL: sprinkle in some cumin and lime juice to kick up the flavor
Cook time: 6 to 8 hours on LOW
Serving suggestions: use as meat for rice bowls, tacos, enchiladas, nachos, or burritos
Serves: 4 to 8 or more, depending on how it's used after cooking