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Crockpot Freezer Cooking Series {Part 6}

Welcome to Part 6 of my Crockpot Freezer Cooking Series! You can find Part 1-4 here:
This week’s menu includes:
Sage Pork Chops
Honey Mustard Chicken
Shredded Beef Tacos
Italian Meatballs
Chicken Pot Pie Stew
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!

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

Crockpot Freezer Cooking Series {Part 6}

Crockpot Freezer Cooking Series {Part 6}

Sage Pork Chops, Honey Mustard Chicken, Italian Meatballs, Chicken Pot Pie Stew, Shredded Beef Tacos

Ingredients

  • Sage
  • 1 lb. pork chops
  • Butter
  • Beef bouillion
  • 2 lb. boneless chicken breast
  • 1/2 cup honey
  • 1/2 cup prepared mustard
  • dried basil
  • paprika
  • dried parsley
  • 4 pound rump roast
  • white wine
  • 2 7.75 unce cans Mexican style hot tomato sauce
  • garlic
  • 1 bunch green onions
  • fresh cilantro
  • Taco shells
  • Shredded cheese
  • Salsa
  • Sour cream
  • 1 1/2 pounds ground beef
  • Italian seasoned bread crumbs
  • fresh parsley
  • 1 medium yellow onion
  • 1 egg
  • 1 28 ounce jar spaghetti sauce
  • 1 16 ounce can crushed tomatoes
  • 1 14.25 ounce can tomato puree
  • Spagetti or Penne Pasta
  • 10 medium red potatoes
  • 1 8 ounce package baby carrots
  • celery
  • 2 26 ounce cans condensed cream of chicken soup
  • 6 cubes chicken bouillon
  • garlic salt
  • celery salt
  • 1 16 ounce bag frozen mixed vegetables
  • 1 package of pillsbury buttermilk biscuits

Instructions

  1. Print
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Rhiannon

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2 Comments

  1. These recipes look delicious. My co-worker just introduced me to you crockpot freezer meals. In case you’re interested, I put the recipes into an easy-to-follow table. They fit onto 2 pages plus one extra for the ingredients. I also divided up the ingredients into their section of the store to make shopping easier. If you are interested, email me and I will send it to you.

  2. Just came across your slow cooker freezer cooking series and am excited to try out some of your recipes! Question for you about the chicken tenderloins/chicken breast…when you buy frozen, do you defrost first then refreeze after mixing with the other ingredients? Or do you just add the frozen chicken directly to the freezer bags with the other ingredients, without thawing first? Thanks!

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