18 Slow Cooker Freezer Meals for About $80

My sister organized a freezer meal prep session with my mama and was kind enough to share the shopping and recipe list.  They got 18 meals for about $80 (the groceries were a mix of Kroger marked down meat and Aldi’s usual bargains).

I knew I wanted to try them immediately and thought I’d share it on the blog as well.  Do you do freezer meals?  What are your favorites?  I find that I don’t take time out to do them, but instead tend to double or triple what I am already making and plop it in the freezer.  I am going to be more intentional about keeping the freezer stocked!

Grocery List

• Apricot Jam (2/3 cup per batch)

• Chicken Breasts (3 3-lb bags)

• Frozen Green Beans (2 whole)

• Frozen Grean Beans (2 cut)

• Fresh Garlic

• Fresh Ginger Root

• Whole Cranberry Sauce (2)

• Bag of Onions (2)

• Crushed Red Pepper

• Garlic Salt

• Cumin

• Chili Powder

• Tri-color pepper (2)

• Baby Carrots/Carrots (8lb)

• Cannellini Beans (4)

• Lime (3)

• Shoulder Chuck Roast (2lb)

• Zucchini/yellow Squash (2 each)

• Romas (1 pack)

• Fresh/Frozen Pineapple

• Ground Chicken/Pork/Beef

• Tomato/mozzarella/basil/toothpicks for the 21st


Crockpot Apricot-Ginger Chicken with Green Beans

Ingredients:

 1 pound boneless, skinless chicken breasts (Chicken thighs also taste great)

 2/3 cup apricot jam

 1 tablespoon low sodium soy sauce

 1-inch fresh ginger root, peeled and grated (If you buy a large root, you can

freeze whatever is leftover. I place the leftover root whole in my freezer.)

 3 cloves garlic, peeled and minced

 1 pound frozen green beans (You can sub fresh)

Prep

Combine all ingredients in a gallon-sized plastic freezer bag.  Remove as much air as

possible, seal, and lay flat in the freezer for up to 3 months.

Cook

Thaw overnight in refrigerator or in a bowl of cold water.  Dump into crockpot and cook

on “low” setting for 6 hours or until chicken is cooked through.

Serve with quinoa, brown rice, potatoes, or whatever you like.


Crockpot Cranberry Chicken

Yields: One bag of cranberry chicken with six servings (I doubled this recipe)

INGREDIENTS

• 1 small onion, diced

• 14oz can whole cranberry sauce

• 2 cloves garlic, minced

• 2 tablespoons honey

• 2 tablespoons balsamic vinegar

• 2 tablespoons extra virgin olive oil

• 1/4 teaspoon crushed red pepper flakes

• 1/4 teaspoon ground black pepper

• 2 pounds boneless, skinless chicken breasts

MATERIALS

• 1 gallon-sized plastic freezer bag

PREP

1. Label your freezer bag.

2. To your freezer bag, add all ingredients. Add chicken to the freezer bag last so

it’s the first ingredient poured into your crockpot.

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your

freezer.

COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your crockpot.

3. Cook on “low” setting for 4-6 hours, or until chicken is cooked through.


Crockpot Italian Chicken

Yields: One bag of Italian chicken with six servings (I doubled this recipe)

INGREDIENTS

• 1 small onion, diced

• 28oz can diced tomatoes

• 2 cloves garlic, minced

• 1/4 cup honey

• 2 tablespoons extra virgin olive oil

• 1 teaspoon dried oregano

• 1/2 teaspoon dried parsley

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon crushed red pepper flakes

• 2 pounds boneless, skinless chicken breasts

MATERIALS

• 1 gallon-sized plastic freezer bag

PREP

1. Label your freezer bag.

2. To your freezer bag, add all ingredients. Add chicken to the freezer bag last

so it’s the first ingredient poured into your crockpot.

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your

freezer.

COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your crockpot.

3. Cook on “low” setting for 4-6 hours, or until chicken is cooked through.


Crockpot Tomato Beef Veggie Soup

Yields: One gallon-sized bag of tomato beef veggie soup with six servings.

(I doubled this recipe and made two bags.)

INGREDIENTS

• 1 small onion, diced

• 1 pound of baby carrots, cut into bite-sized pieces

• 1 bag of frozen chopped green beans

• 1 can cannellini beans (white kidney beans), rinsed and drained

• 24oz jar of pasta sauce

• 1 pound ground beef

• 4 cups chicken broth (not needed until day of cooking)

MATERIALS

• 1 gallon-sized plastic freezer bag

PREP

1. Label your freezer bag.

2. To your freezer bag, add all ingredients. Add ground beef to the freezer bag

last so it’s the first ingredient poured into your crockpot.

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your

freezer.

COOK

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your crockpot with

4 cups of chicken broth.

3. Cook on “low” setting for 8 hours, or until beef is cooked through and carrots

are soft.

4. Break apart ground beef and serve.


Slow Cooker Chicken Fajitas

Yields: One gallon-sized bag of slow cooker chicken fajitas

Ingredients

• 1 medium-sized green pepper, sliced

• 1 medium-sized red pepper, sliced

• 1 small sweet yellow onion, sliced

• 1 pound boneless skinless chicken breasts

• 2 large cloves of garlic, minced

• 1 tablespoon honey

• 1 lime, juiced

• 1 tablespoon chili powder

• 2 teaspoons cumin

• 1 teaspoon paprika

• 1/4 teaspoon crushed red pepper flakes

Directions

• Combine all ingredients in your slow cooker.

• Cover, and cook on “low” for 8 hours.

• Shred chicken and serve with your favorite fajita toppings.

To Freeze

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as

much air as possible and freeze for up to three months. When ready to

eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or

until chicken is cooked through and easily pulls apart with a fork. Shred

chicken and serve!


Mexican Chicken Soup

Yields: One gallon-sized bag

Ingredients

• 1 pound carrots, peeled and diced

• 1 medium-sized yellow onion, diced

• 2 large cloves of garlic, minced

• 2 roma tomatoes, chopped

• 1 cup tomato juice

• 1 teaspoons cumin

• 1 teaspoons coriander (I substituted 1 teaspoon fennel seeds)

• 1 teaspoons chili powder

• 1 teaspoon salt

• Juice from 1/2 lime (about 2 tablespoons)

• 1 pound boneless skinless chicken breasts, cut into 1″ chunks

• 4 cups fat-free, reduced-sodium chicken broth (not needed until day of

cooking)

Materials

• 1 gallon-sized plastic freezer bag

Prep

1. Label your freezer bag.

2. To your freezer bag, add all ingredients except chicken broth.

3. Remove as much air from the freezer bag as possible, seal, and lay flat in

your freezer.

Cook

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your slow

cooker and add 4 cups chicken broth.

3. Cook on “low” setting for 6-8 hours, or until chicken is cooked through.


Beef Roast & Carrots

Yields: One gallon-sized bag of Beef Roast & Carrots

Ingredients:

• 2-pound boneless beef chuck shoulder roast (No substitutions! This is thebest

cut of meat for the slow cooker!)

• 2 pounds carrots, peeled and chopped into bite-sized pieces

• 3 tablespoons extra virgin olive oil

• 2 tablespoons red wine vinegar

• 2 tablespoons and 1.5 teaspoons homemade taco seasoning or one

packet store-bought taco seasoning

Materials

• 1 gallon-sized plastic freezer bag

Prep

1. Label your freezer bag.

2. To your freezer bag, add all ingredients. (Add the beef to the bag last, so it’s

the first ingredient poured into your slow cooker.)

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your

freezer.

Cook

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your slow

cooker and cook on “low” setting for 8-12 hours, or until meat easily pulls apart

with a fork. Shred beef and serve!


Garden Veggie Soup

Yields: One gallon-sized bag of Garden Veggie Soup

Ingredients

• 8 medium-sized carrots (about one pound), peeled and sliced

• 2 medium-sized tomatoes, cored, seeds and juiced removed, and

chopped

• 1 medium-sized zucchini, ends cut off and chopped (about one cup)

• 1 medium-sized yellow squash, ends cut off and chopped (about one

cup)

• 1 medium-sized yellow onion, diced (about one cup)

• 1, 15oz can of cannellini beans (white kidney beans), rinsed and drained

• 24oz jar of your favorite pasta sauce

• 1 pound lean ground beef, optional

• 4 cups fat free, reduced sodium chicken broth (not needed until day of

cooking)

Materials

• 1 gallon-sized plastic freezer bag

Prep

1. Label your freezer bag.

2. To your freezer bag, add all ingredients except chicken broth. (If adding beef*,

add it to the freezer bag last so it’s the first ingredient poured into your slow

cooker.)

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your

freezer.

Cook

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your slow

cooker and add chicken broth.

3. Cook on “low” setting for 6-8 hours, or until beef is cooked through and carrots

are soft.

*Note: Some people prefer browning ground beef prior to freezing because

they think it adds more flavor to the dish. I prefer to freeze my ground beef raw

because it saves prep time and still tastes great.


Slow Cooker Hawaiian Chicken for the Freezer

Ingredients

 1lb boneless, skinless chicken breasts, cut into bite-sized pieces

 1 fresh pineapple, stalk, skin, and core removed and fruit cut into bite-sized

pieces

 2 tablespoons light brown sugar

 2 tablespoons low sodium soy sauce

Materials

 1 gallon-sized plastic freezer bag

Prep

1. Label your freezer bag.

2. To your freezer bag, add pineapple, brown sugar, soy sauce, and chicken

breasts. (Add the chicken breasts to the bag last, so they’re the first ingredient

poured into your slow cooker.)

3. Remove as much air from the freezer bag as possible, seal, and lay flat in your

freezer.

Cook

1. The night before cooking, move frozen bag to your refrigerator to thaw.

2. The morning of cooking, pour contents of freezer bag into your slow cooker and

cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender.


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