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
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
1 lb. chopped chicken breast
1 bag frozen mixed vegetables (corn, carrots, beans, peas)
1 box chicken stock
1 cup rice (add last 20 minutes of cooking)
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
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.
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
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
2 lbs. ground beef
1 envelope of dry onion soup mix
2T. A-1 Steak Sauce
1/2 cup Italian breadcrumbs
2 cans cream of mushroom soup (use organic if available)
1 cup beef stock
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