Crockpot Freezer Cooking {Part 5}

Welcome to Part 5 of my Crockpot Freezer Cooking Series! You can find Part 1-4 here:
This week’s menu includes:
Mexican Chicken Tortilla Soup
Hoisin Ginger Beef
Low Country Smothered Pork Chops
Cream Cheese Chicken
Pioneer Woman’s Perfect Pot Roast
I print out all my recipes ahead of time and make a shopping list (you can find this below). I chopped all the vegetables and I then label each bag with directions, cook times, additional ingredients, etc. 
You do not need to pre-cook anything for this week’s menu.  All ingredients can go directly in the bag and then to the freezer.  Thaw, throw in the crockpot and your done!   
All meals will cook fine from frozen, but be sure not to add cold/frozen meals into a hot crockpot as it can crack. Many people have concerns about putting frozen food in the crockpot, but I have never had an issue.  It is my understanding that once the food reaches a certain temperature, it is fully cooked and safe.  If you have concerns, just thaw in the fridge the night before.
Cook times will vary depending on your crockpot. It may take you a few tries before you get used to how long things take. In general 6-8 hours on low will do the trick. If all ingredients are pre-cooked, 3-4 hours will work. There are a lot of different crockpots out there. Mine is from the middle ages, has no temperature gauge, only low and high. I have burnt things many times:) It’s a learning process, but you will perfect it with practice. Now get crockin!
Mexican Chicken  Tortilla Soup
2 tablespoons olive oil
1 medium onion chopped
2 cloves of garlic chopped
2 jalepenos seeded and diced
2 teaspoons cumin
2 teaspoons chili powder
1 large can diced tomatoes (with broth)
1 lb. chicken (breast or tenders)
1 box chicken stock
Garnish:
1 bag fritos
lime juice
cilantro
Directions:
Place all ingredients except stock, fritos, lime & cilantro in freezer bag and freeze.  Add box of stock to crockpot with bag of ingredients.  Cook in crock-pot on low for 6-8 hours or high for 3-4 hours.  Remove chicken, shred and return to crockpot.  Ladle soup into bowls and garnish with lime juice, cilantro and top with crushed fritos.
Hoisin Ginger Beef
2 pounds flank steak (sliced thin)
1/2 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon honey
1 clove garlic minced
1 teaspoon salt
1 teaspoon fresh grated ginger
1 teaspoon sesame oil
1 teaspoon chile-garlic sauce
1/2 teaspoon red pepper flakes
4 cups cooked rice
Garnish:
1 tablespoon toasted sesame seeds
2 green onions chopped
Directions: Place all ingredients except rice in freezer bag and freeze.  Cook in crockpot on low for 6-8 hours or on high for 3-4 hours.   Serve over hot cooked rice.  Garnish with sesame seeds and chopped green onion
Low Country Smothered Pork Chops
4 bone in pork chops
salt & pepper
1 can cream mushroom soup
2 green pepper chopped
1 large onion chopped
3 cloves garlic diced
2 dashes worcestershire sauce
1 box chicken stock
Directions: Place all ingredients except stock in bag and freeze.  Add box of chicken stock with bag of ingredients to crockpot and cook on low for 6-8 hours or high for 3-4 hours.
Cream Cheese Chicken
2 pounds chicken (breast or tenders)
1 package italian salad dressing mix
4 tablespoons butter
1 onion chopped
1 clove garlic diced
8 ounces cream cheese
1 can cream of chicken soup
1 cup chicken stock
Directions: Place all ingredients except stock and cream cheese in bag and freeze. Add chicken stock and cream cheese along with bag of ingredients to crockpot and cook on low for 6-8 hours or high for 3-4 hours.
Pioneer Woman’s Perfect Pot Roast
One 3 to 5-pound chuck roast
3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
1 cup red wine, optional
3 cups beef broth
Directions: Place all ingredients except wine and beef broth in bag and freeze. Add wine & broth with bag of ingredients to crockpot and cook on low for 6-8 hours or high for 3-4 hours.
Shopping List
Crockpot Freezer Cooking {Part 5}
 
Ingredients
  • olive oil
  • 5 medium onions
  • 1 head of garlic
  • 2 jalepenos
  • cumin
  • chili powder
  • 1 large can diced tomatoes
  • 3 lb. chicken
  • 3 boxes chicken stock
  • 1 bag fritos
  • lime juice
  • cilantro
  • One 3 to 5-pound chuck roast
  • 1 bag whole carrots
  • 2 or 3 sprigs fresh rosemary
  • 2 or 3 sprigs fresh thyme
  • 1 cup red wine, optional
  • 1 one box beef broth
  • 1 package italian salad dressing mix
  • butter
  • 8 ounces cream cheese
  • 1 can cream of chicken soup
  • 4 bone in pork chops
  • 1 can cream mushroom soup
  • 2 green peppers
  • worcestershire sauce
  • 2 pounds flank steak
  • hoisin sauce
  • 1 lime
  • honey
  • fresh ginger
  • sesame oil
  • chile-garlic sauce
  • red pepper flakes
  • white rice
  • 1 tablespoon toasted sesame seeds
  • 2 green onions
Instructions
  1. Print

Comments

  1. These all sound delicious! I did something similar once before, and it was so wonderful having everything ready to just throw in the crock pot. Thanks for all the recipes :)

  2. Thanks for sharing all these crockpot recipes at Foodie Friends Friday Linky Party!

  3. I use crock pot bags to keep from having to chisel out my crock. Why not just put all the ingredients in that bag, and freeze? Then all we’d have to do is take it out of the freezer, put the bag in the crockpot, and set it and go! I am going to try this! I work 42 hrs a week, and we tend to fall back on eating the same things over and over. I LOVE this!

    Sharron

  4. Anonymous says:

    Do you have a serving suggestion for the Cream Cheese Chicken? Is it something to serve over rice or pasta? With the chicken stock and the cream cheese, I’m guessing it will be pretty saucy.

  5. How long can these be kept in the freezer?

  6. Thank you for this series. I found it through a friend’s pin on Pinterest. I made part 1 and 2 on day one of being over due with little Miss. Best thing I did in the 8 days I waited for her come (post-due date). Here we are 2 months later and we are still enjoying the meals. Evenings are the craziest times during our day, and these meals have made the evening less chaotic. Looking forward to making part 3 and 4 next week. I am telling everyone of my mama friends about these recipes. Keeping life simple :)

  7. Love love love these recipes!!!!! I see this last one is from March. Does this mean you’ve decided to stop posting them? I sincerely hope not as this is truly wonderful segment on your blog.

    I also was wondering what size crock pot you use.

  8. Thanks so much for all these great recipes! Inspired to use my crock pot more now that school is starting up again!

  9. I made the smothered porkchops tonight and although I enjoyed the easy recipe, I thought it turned out rather watered down. Too much stock.

  10. Jacqueline says:

    Many of the recipes call for a “box” of chicken or beef stock. How much (cups or ounces) is a box? The box available at my store is 32oz which seems like a lot for some of the recipes.

    Thanks for your work here…looking forward to trying this :)

  11. I can’t wait to try these recipes! Just wondering, when you saw a box of chicken stock, do you mean the large or the small? The most common I’ve seen is the 900ml box (about 3 & 2/3 cups) but they also have one that is half that size. Thank you!

  12. I can’t wait to try these recipes! Just wondering, when you say a box of chicken stock, do you mean the large or the small? The most common I’ve seen is the 900ml box (about 3 & 2/3 cups) but they also have one that is half that size. Thank you!

  13. I tried the Hoisin Beef and the pork chops. The beef was awesome. The only change I made was to use more chili garlic paste instead of the chili pepper flakes (didn’t have flakes). Next time I will double the sauce bc my family likes it saucy, but they REALLY loved it. The pork chops didn’t quite turn out as expected (more brothy and less creamy/gravy-y than I had hoped)… But I think that was due to using too much stock (like the previous commenter I didn’t know how big a box of stock was supposed to be so I used the larger one). No matter what, thank you for doing this!

  14. Great recipes. I want to use these straight from the freezer. Do the bags stay sealed well in the microwave? My only issue was the frozen food didn’t fit into my crockpot and I was worried about microwaving it and having a huge mess! Thanks

  15. Hi ,
    thank you so much for these great ideas for making ahead. A good variety as my family says we have the same things over and over. I have checked all through the freezer crockpot section and cannot find where it says how many each recipe serves. Thanks again for sharing such wonderful recipes.

  16. I absolutely love these recipes – I’ve made several in the past and just came back today to print off ingredient lists for a shopping trip! My favorites are the honey chicken and the beef and beer stew!

  17. Love love love easy to cook meals! Question: for the Hoisin Ginger Beef do you slice the flank steak before freezing?

  18. LLB.Designs says:

    Have you cooked or braised the meat before hand? Any Worry about raw meat in freezer with ingredients? Thanks for these recipes. Can’t wait to try them.

  19. I made the cream cheese chicken & it was delicious!! I’m wondering why you don’t put the chicken stock (I used broth) in with the meal when you freeze it? I know chicken broth can be frozen, so I guess I’m just wondering if it makes a difference in the meal? Thanks for a great recipe!! :)

  20. Hi, I had a quick question about the Hoisin Beef. Do I put the entire flank steak in the crock pot whole or do I cube it first. I wasn’t sure. Thank you for your help.

  21. Did u try the hoisin beef?
    I had the same question you did about cooking the steak whole or cutting it up before putting it in the crockpot.

  22. Christy says:

    How many people does the Cream Cheese Chicken serve?

  23. I’m looking forward to trying these receipts. Why do you not put the stock in the freezer bag too? Would it be ok to do it?

Trackbacks

  1. […] http://bakedinthesouth.com/2013/03/crockpot-freezer-cooking-part-5/  I saw this post online  from a friend and had to try it.   I work a few 12 hour shifts per week  as a nurse, and it is hard to plan meals for those nights.   I have my mom living with me who used to cook on those nights but now she is forgetting how due to Alzheimers….so it is nice to have something on hand to plop into the crock pot  when I get home from work in the morning.. […]

  2. […] 6. Ginger beef. Much like my go-to chicken-in-a-crock pot meal, this is a great one to cook in the crock pot and serve over a steaming bowl of sticky rice. Beats takeout for health and price! Recipe here. […]

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