Crockpot Freezer Meals Series | Part 6 of 7

Welcome to Part 6 of my Crockpot Freezer Cooking Series! You can find Part 1-4 here:

This week’s menu includes:

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.

Note: You need a quality vegetable chopper to prepare these Crockpot freezer meal recipes.

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 you’re 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!

Do you want to upgrade or buy new Crockpot? Here are our top three suggestions.

Best Budget: Crock-Pot 7-Quart Oval Manual Slow Cooker
Best Large-Capacity Cooker: Crock Pot 8-Quart Slow Cooker, Programmable
Best Portable: Crock Pot 6-Quart Cook & Carry Slow Cooker, Programmable

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 for Cooking Sage Pork Chops:

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 Recipe

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 for Cooking Crockpot Honey Mustard Chicken:

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 for Tacos Crock pot

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 Crockpot Italian Meatballs Recipe

Ingredients:

• 1 1/2 pounds ground beef
• 1 1/4 cups Italian seasoned breadcrumbs
• 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
• Spaghetti or Penne Pasta (cooked)

Directions:

1. In a bowl, mix the ground beef, breadcrumbs, 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 Recipe 

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 pill bury 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.