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
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
 
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

 

 

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0 Comments

  1. 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

  2. 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.

  3. 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 šŸ™‚

  4. So…how big of a 'box' of stock should be used? When I went to the store there was only one size, so that's what I used for the cream cheese chicken….yyeeeaaahh….that was TOO much! haha. It was more like soup until I fixed it by skimming some of the stock and added some corn starch to thicken it up, along with letting some 'boil off.' Thanks! It tasted great though!

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