6 Slow Cooker Freezer Meals

August 24, 2017

6 Slow Cooker Freezer Meals

With the kids getting ready to go back to school and weeknights getting busier, we wanted to share some delicious slow cooker freezer meals. Make these now and set yourself up for success this fall.

Chef's Tips:

  • Label your bags before filling them.
  • Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
  • The night before cooking, move frozen bag to your refrigerator to thaw & it will be ready to transfer to the slow cooker in the morning.

6 Slow Cooker Freezer Meals

Prep now, freeze, and enjoy later!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Simple Chicken Cacciatore

Ingredients:

  • 1 lb. chicken breasts
  • 1 jar your favorite prepared (or homemade) spaghetti sauce
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 1 large cooking onion, chopped
  • 8 fresh mushrooms, halved

Instructions:

Mix all of the ingredients in large freezer bag and give it a shake to mix them. Label & freeze.
To cook: thaw in the fridge for 24 hours, then transfer bag contents to your slow cooker and cook on LOW for 6-8 hours. Serve with spaghetti noodles.

Salsa Chicken Tacos

Ingredients:

  • 2 cans black beans, drained
  • 2 cans corn, drained
  • 3 tbsp. taco seasoning
  • 1 lb. chicken breasts
  • 1 cup salsa
  • 3/4 cup water

Instructions:
Mix all of the ingredients in large freezer bag and give it a shake to mix them. Label & freeze.

To cook: thaw in the fridge 24 hours, then cook in your slow cooker on LOW for 7-8 hours.
Shred chicken and serve on tacos, nachos, or rice with your favorite toppings.

Pineapple Chicken

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 x 9oz tin pineapple (slices or chunks) drained and juice reserved  
  • 1 red bell pepper, seeded & chopped
  • 3 tbsp. soy sauce
  • 2 tbsp. brown sugar
  • juice of 1 lemon
  • ½ tsp. ground ginger
  • 2 tbsp. corn starch
  • ½  tsp. salt
  • ½  tsp. pepper 
  • ½ tsp. sriracha hot sauce

Instructions:
Toss chicken, pineapple, and bell pepper in a large freezer bag. In a bowl combine pineapple juice, soy sauce, brown sugar, lemon juice, sriracha, ginger, corn starch, salt, and pepper and mix until cornstarch and sugar dissolve.

Pour into freezer bag and shake to mix. Label & freeze.
To cook: Thaw in the fridge 24 hours, then cook in the crockpot on  LOW for 4-6 hours. Serve with rice. 

Balsamic Shredded Beef Roast

Ingredients:

  • 4 pounds boneless roast beef (chuck or round roast)
  • 1 cup beef broth
  • ½ cup balsamic vinegar
  • 2 tbsp. tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • ½ teaspoon red pepper flakes
  • 4 cloves garlic, chopped

Instructions:

Mix all of the ingredients in large freezer bag and give it a shake to mix them. Label & freeze.

To cook: thaw in the fridge 24 hours, then cook in your slow cooker on LOW for 6-8 hours Remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of the leftover sauce over the beef.  Serve with mashed sweet potatoes.

Slow Cooker Lettuce Wraps

Ingredients:

  • 2 pounds of ground chicken/turkey/beer  
  • 1 red bell pepper, seeded & diced
  • 2 large carrots, grated  
  • 4 cloves garlic, minced
  • 1 can of water chestnuts, drained & chopped
  • ¼  cup soy sauce
  • ¼  cup ketchup
  • 1 tablespoon honey
  • ¼  teaspoon crushed red pepper flakes
  • 1 head of iceberg lettuce

Instructions:

Mix all of the ingredients in large freezer bag and give it a shake to mix them. Label & freeze.

To cook: thaw in the fridge 24 hours, then cook in your slow cooker on LOW for 4-6 hours. Break apart chicken and serve in lettuce cups.

Italian Honey & Parmesan Pork

Ingredients:

  • 3 lbs. whole fresh pork loin (fat trimmed)
  • 2 Tbsp. soy sauce
  • ¼ cup honey
  • 1/3 cup freshly grated parmesan cheese
  • ¼ cup vegetable broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3 cloves garlic, minced
  • 1 Tbsp. olive oil

Instructions:

Mix all of the ingredients in large freezer bag and give it a shake to mix them. Label & freeze.

To cook: thaw in the fridge 24 hours, then cook in your slow cooker on LOW for 4-6 hours Take the meat out of the slow cooker and shred or slice. Top with some of the liquid. Serve with your choice of potatoes and vegetables.

 




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