Crockpot Freezer Cooking Series {Part 6}

Slow Cooker Sage Pork Chops

Ingredients:

2 teaspoons salt

1 teaspoon dried sage

1 teaspoon ground black pepper

6 center cut bone-in pork chops

2 tablespoons butter

1 cup water

2 cubes beef bouillon

Directions:

1. Combine all ingredients in freezer bag and freeze.

2. Place ingredients in slow cooker, cover and cook on low for 6-8 hours.

Slow Cooker Honey Mustard Chicken

Ingredients:

6 skinless, boneless chicken breast halves

salt and pepper to taste

1/2 cup honey

1/2 cup prepared mustard

1 teaspoon dried basil

1 teaspoon paprika

1/2 teaspoon dried parsley

Directions:

1. Combine all ingredients in freezer bag and freeze.

2. Place ingredients in slow cooker, cover and cook on low for 6-8 hours.

Slow Cooker Shredded Beef Tacos

Ingredients:

1 (4 pound) rump roast

1 cup white wine

2 (7.75 unce) cans Mexican style hot tomato sauce

3 tablespoons crushed garlic

salt and ground black pepper to taste

Serve with assorted topping:

1 bunch green onions, chopped

1 cup chopped fresh cilantro

Taco shells

Shredded cheese

Salsa

Sour cream

Directions:

1. Combine roast, wine, hot sauce, garlic, salt & pepper in freezer bag and freeze.

2. Place ingredients in slow cooker, cover and cook on low for 6-8 hours.   Beef should shred easily.  Leave in juice.

Serve with taco shells, and top with sour cream, cheese, green onions, cilantro and salsa

Slow Cooker Italian Meatballs

Ingredients:

1 1/2 pounds ground beef

1 1/4 cups Italian seasoned bread crumbs

1/4 cup chopped fresh parsley

2 cloves garlic, minced

1 medium yellow onion, chopped

1 egg, beaten

1 (28 ounce) jar spaghetti sauce

1 (16 ounce) can crushed tomatoes

1 (14.25 ounce) can tomato puree

Spagetti or Penne Pasta (cooked)

Directions:

1. In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.  Lay flat in freezer bag and freeze.

2. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours. Serve over hot pasta.

Slow Cooker Chicken Pot Pie Stew

Ingredients:

4 large skinless, boneless chicken breast halves, cut into cubes

10 medium red potatoes, quartered

1 (8 ounce) package baby carrots

1 cup chopped celery

2 (26 ounce) cans condensed cream of chicken soup

6 cubes chicken bouillon

2 teaspoons garlic salt

1 teaspoon celery salt

1 tablespoon ground black pepper

1 (16 ounce) bag frozen mixed vegetables

1 package of pillbury buttermilk biscuits

Directions:

1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in freezer bag and freeze; cook on High for 5 hours.

2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more. Serve over hot biscuits