Welcome to Part 4 of my Crockpot Freezer Cooking Series! You can find Part 1-5 here:
This week’s menu includes:
Italian Bolognese
Homestyle Chicken & Rice Soup
Cheesy Ravioli Bake
Chicken Cacciatore
Salisbury Steaks with Mushroom Cream Sauce
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!
Italian Bolognese Sauce
Ingredients:
1 lb. cooked italian sausage
1/2 cup chopped onion
3 cloves garlic minced
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 cup water
2 T. sugar
2 T. Italian seasoning
1 T. Herbs de provence
1 t. fennel seeds
1 t. red pepper flakes
1 t. salt
1 t. pepper
Directions: Mix all ingredients in freezer bag and freeze. Cook on low for 6-8 hours. Serve over hot cooked linguine.
Homestyle Chicken & Rice Soup
Ingredients:
1 lb. chopped chicken breast
1 bag frozen mixed vegetables (corn, carrots, beans, peas)
4T. butter
1 box chicken stock
1 cup rice (add last 20 minutes of cooking)
Directions:
Add chicken and mixed vegetables and butter to freezer bag and freeze. When ready to cook, thaw slightly and place in crockpot. Add the box of chicken stock and cook on low for 4-6 hours. Add rice last 20 minutes of cooking.
Cheesy Ravioli Bake
Ingredients:
2 9 oz. packages of Refrigerator Ravioli
(I used the roasted portabello mushroom flavor)
1 Jar Prego Spagetti Sauce
2 cups shredded cheese
Directions: Place the ravioli and sauce in freezer bag and freeze. When ready to cook, thaw slightly and add to crockpot. Top with shredded cheese and cook on low for 4-6 hours.
Chicken Cacciatore
Ingredients:
1 lb. chopped chicken breast
3 T. olive oil
1 bag frozen peppers & onions
1 14 oz. can diced tomatoes (undrained)
2 fresh tomatoes chopped
1 package sliced mushrooms
1 T Italian seasoning
1/2 t. salt
2 cloves garlic minced
Directions:
Add all ingredients to freezer bag and freeze. When ready to cook, thaw slightly and add to crockpot. Cook on low for 4-6 hours. Serve with hot pasta and top with parmesan cheese.
Salisbury Steaks with Mushroom Cream Sauce
Ingredients:
2 lbs. ground beef
1 envelope of dry onion soup mix
2T. ketchup
2T. A-1 Steak Sauce
1/2 cup Italian breadcrumbs
2 eggs
2 cans cream of mushroom soup (use organic if available)
1 cup beef stock
Directions:
In a large bowl mix ground beef, onion soup mix, bread crumbs, ketchup, A-1 and eggs and form into patties. Place flat in a freezer bag and freeze. When ready to cook, thaw slightly and place patties in bottom of crockpot. In a bowl, mix the mushroom soup and beef stock and pour over patties. Cook on low for 4-6 hours, until beef is well done.
Here are some of the Finished Products:
If you don’t have a dutch oven, I highly recommend this set from Pampered Chef. You can brown the meat on the stove and transfer directly to the warming piece. Then directly to the fridge. This thing is seriously amazing and saves a ton of time on dishes.
I also recommend these knives for preparation. The best knives I’ve ever used
Happy Crockin!
Follow us on Facebook!
Follow us on Instagram!
Sign up below to receive Baked In The South emails!
And be sure to subscribe for free weekly crockpot recipes delivered straight to your inbox!
SUBSCRIBERS GET EXCLUSIVE OFFERS, RECIPES AND TIPS!!!
Benefits include:
Featured community recipes & Quick meal ideas
Creativity and inspiration at your finger tips
First to hear about special announcements!
Crockpot Freezer Cooking {Part 4}
Ingredients
- Shopping List
- 1 lb. cooked italian sausage
- 1 onion
- garlic
- 1 28 oz can crushed tomatoes
- 1 6 oz can tomato paste
- sugar
- Italian seasoning
- Herbs de provence
- fennel seeds
- red pepper flakes
- 2lb. chicken breast (chop into bite size pieces, divide between chicken soup and cacciatore)
- 1 bag frozen mixed vegetables (corn, carrots, beans, peas)
- butter
- 1 box chicken stock
- rice
- pasta
- 2 9 oz. packages of Refrigerator Ravioli
- 1 Jar Prego Spagetti Sauce
- 1 bag shredded cheese
- parmesan cheese
- olive oil
- 1 bag frozen peppers & onions
- 1 14 oz. can diced tomatoes (undrained)
- 2 fresh tomatoes
- 1 package sliced mushrooms
- 2 lbs. ground beef
- 1 envelope of dry onion soup mix
- ketchup
- A-1 Steak Sauce
- Italian breadcrumbs
- 2 eggs
- 2 cans cream of mushroom soup (use organic if available)
- beef stock
- freezer bags
- sharpie marker for labeling
Instructions
Beth says
January 26, 2013 at 7:32 pmThank you thank you thank you.
My parents are in their eighties and live two hours away.
I spend a week a month there with my grandson. During that week I now make them a bunch of these meals for their freezer. My Mom is recovering from shoulder surgery and can not cook. It gives them a much needed option besides frozen dinners pot pies and pizza. Or my Cad’s specialty hotdogs and beans ;(
I use a crockpot at home but would never have thought of this. I now have these at home for my daughter when I amatory my parents.
Just got done making some at Mom and Dad ‘s and wanted to say,
Thank you you are a lifesaver. 😉
Baked In The South says
February 11, 2013 at 8:22 pmGlad I could help!
rose bowen says
August 18, 2015 at 7:32 pmPut ingredients in crock pot liner, seal tight, then into freezer bag. Your parents won’t have much clean up either
dsporter2000 says
February 8, 2013 at 10:07 pmI’ve printed off several of your Crockpot recipes and look forward to trying them. Do you ever have trouble with your sticky notes coming off while they are stored in the freezer? Is there a specific reason you use the sticky notes? Thanks for sharing your ideas!
Baked In The South says
February 11, 2013 at 8:23 pmYes, they do come off:) I will use a sharpie from now on.
CJ Stylish says
February 11, 2013 at 1:12 amI’m making my way through the crockpot recipes and have had some great meals. I just tried the Chicken Cacciatore and it was watery and did not retain it’s tomato flavor. Any suggestions? I used fresh peppers and onions instead of starting with frozen, but think this would produce less liquid than frozen anyway. Thx!
CJ
Baked In The South says
February 11, 2013 at 8:25 pmI think it may just be the way the crockpot cooks veggies. Mine is sometimes a little watery as well. You could make a roux by adding flour or cornstarch to some of the liquid and then stirring it back in.
Misti says
January 31, 2016 at 2:48 pmWhat about adding some tomato paste to the chicken cacciatore? May have to sweeten it a little after but it would thicken and enhance the tomato flavor. Just a thought!
Rhiannon says
February 1, 2016 at 9:18 pmYou could really add about anything and it would still be really good:)
Anonymous says
February 12, 2013 at 11:45 pmare these recipes for 2 or 4 people? Thanks!
Anonymous says
February 21, 2013 at 9:16 pmYes, # of servings info would be helpful. Did I miss it someplace?
Can’t wait to try some of these recipes!
Baked In The South says
March 7, 2013 at 9:53 pmI would say 2-3 large servings, I would double the recipes if you have more than 3 adults/teenagers.
Anonymous says
February 15, 2013 at 5:19 amThank you thank you! I look so forward to trying these!
Anonymous says
February 15, 2013 at 3:15 pmI am definitely going to try these!!
Crafts by CJ says
March 1, 2013 at 9:50 pmFor the Homestyle Chicken & Rice Soup is the rice cooked before you throw it in the crock pot?
Anonymous says
March 4, 2013 at 5:54 pmI will try this recipe but I am going to use a can of precooked wild rice instead of white rice to add the last 20 minutes to heat through. I would think that I could add it in the original ingredients and freeze it as well.
Baked In The South says
March 7, 2013 at 9:55 pmuncooked white, wild or brown rice would be best!
Anonymous says
October 27, 2013 at 9:06 pmHow long do you cook the brown rice? Like an hour instead of 20 minutes?
Amber Gubler says
January 22, 2014 at 3:32 pmFor the Homestyle Chicken & Rice Soup Yes please I have the same question…If I am using brown rice would I add it for the last hour? Also is a “box of broth” 4 cups?
I have tried about 6 of your meals and WE LOVE THEM and ESPECIALLY how easy it makes life. I am going to be making about 15 freezer meals thanks to your info for my brother-in-law and 3 kids who lost their wife and mother this past year. I am so grateful for such an important way to help him. I am sharing your website with everyone. It is awesome!!!!!!!!!!!!!!
Anonymous says
May 15, 2013 at 9:15 pmIs the chopped chicken cooked or uncooked?
Anonymous says
March 26, 2013 at 7:49 pmBrilliant. Thank you so much! I will try a lot of these very soon.
Anonymous says
April 4, 2013 at 8:16 pmHi! I have the chicken soup in the crock pot now and came here to check if the rice was cooked or not. I see uncooked in the comments, but now I see on the photo, you wrote 2c of chicken stock and to add rice last hour. The recipe calls for a box of chicken broth (which I think is more than 2c) and add rice last 20 minutes. :p Could you clarify? Thanks!
Baked In The South says
June 10, 2013 at 3:47 pmuncooked rice is best!
Rachel says
September 23, 2013 at 1:41 amThanks so much for sharing all these. I’m heading back to full-time work soon, and have been nervous about handling meals during the week for our family. These are a great resource. Thank you!
blakelee says
October 21, 2013 at 2:28 amI absolutely LOVE your freezer slow cooker meals, i follow them 🙂 but I have a suggestion, and you can take it or leave it, i mean, it IS your blog after all, but I feel that people might be having the same issues as me. I already have a horrible time reading stff on a computer screen, because of the lighting, but could you maybe Bold, or CAPS LOCK, just the titles of the dishes when you’re writing all the recipes?
Rhiannon says
January 25, 2014 at 5:29 pmWill do! thanks for following!
Anonymous says
November 3, 2013 at 8:52 amwhat is Herbs de provence?
Rhiannon says
November 3, 2013 at 2:14 pmit is a French herb mixture, you can find it in the spice aisle. if you don’t have any, you could use basil, oregano, or parsley
Danielle says
December 2, 2013 at 10:06 pmFellow southerner, you have made my life so much easier, I’m in the process of prepping my last two meals for two weeks and have my black bean chili on right now. Thanks so much and I appreciate the grocery list too. Many blessings.
Rhiannon says
January 25, 2014 at 5:28 pmwoohoo! glad you stopped by!
Alexandra says
January 17, 2014 at 8:08 pmThank you so much, it has been great to be able to give my family home-cooked healthy dinners
for this week with SUCH an ease…even for me! I have been able to work and not feel guilty to do
all i can to provide dinner. Week 4 (my first choice) has been great. This Saturday, I will be working on
week 3 and 5!!!!! Thank you again.
Rhiannon says
January 25, 2014 at 5:31 pmYay! Thanks for stopping by!!!!
Alexandra C says
January 17, 2014 at 8:12 pmThank you so much, it has been great to be able to give my family home-cooked healthy dinners
for this week with SUCH an ease…even for me! I have been able to work and not feel guilty to do
all i can to provide dinner. Week 4 (my first choice) has been great. This Saturday, I will be working on
week 3 and 5!!!!! Thank you again.
Rhiannon says
June 18, 2014 at 1:51 pmYou’re very welcome! Thank you for the nice comment!
bertiesmum says
September 29, 2014 at 11:31 pmJust found this site and can’t thank you enough absolutely love all of the slow cooker recipes. Thank you for your sharing generosity. I tried to subscribe for emails but was advised that I cannot. Sad 🙁
Kellie says
October 3, 2014 at 4:25 amI actually did both weeks 2 and 5 tonight! My daughter is coming home from college tomorrow and she will be so excited to have the white chicken chili! Thank you so much for making it easy for us busy gals!
Valued Customer says
October 25, 2014 at 11:37 amTHANK YOU so much for taking the time to share these! They help make a busy working mama’s life a little easier. 🙂
Tony says
November 1, 2014 at 7:39 pmI think this is among the most important info for
me. And i’m glad reading your article. But want to remark on few general things,
The web site style is perfect, the articles is really nice : D.
Good job, cheers
Dedra says
November 5, 2014 at 6:27 pmHello, this weekend is nice for me, as this point in time i am reading this enormous informative post here at my home.
moourl.com says
November 7, 2014 at 9:59 pmI must thank you for the efforts you have put in writing this website.
I’m hoping to see the same high-grade blog posts from you
later on as well. In truth, your creative writing abilities has motivated
me to get my own, personal website now 😉
tammy says
December 6, 2014 at 4:08 pmI love your site…everything is delicious
Do you have any more recipe???
LOVE IT !!
Rhiannon says
January 9, 2015 at 2:15 pmthere’s tons Tammy! just browse through the lists at the top!!! welcome!