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:
Prep now, freeze, and enjoy later!
Simple Chicken Cacciatore
Ingredients:
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:
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:
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:
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:
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:
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.
Did you catch Angie on CTV this morning? She featured this delicious crock pot recipe, as well as several other ideas to make weeknight cooking easy!
Ingredients:
Instructions:
In a large freezer bag, mix together broth, sour cream, tomato paste, Worcestershire sauce, black pepper, and paprika. Add butter, mushrooms, onions and garlic.
Cook on LOW for 6-7 hours. Add cream cheese and fresh spinach – cook on LOW for another ½ hour or until everything is heated through and spinach is wilted. Serve over egg noodles, or penne.
Chicken wings can be cooked hot and fast making an awesome weeknight meal. I mean, they don't call it wing Wednesday for nothing, right?
Ingredients:
Instructions:
Pre-heat your grill to medium and oil grates. Generously rub your chicken wings with prairie smoke & spice chicken rub. Meanwhile, heat your blue ribbin' sauce until its nice and bubbly.
Place the chicken wings directly on the grill, for about 15 minutes a side. We like our skin to get nice and crispy.
Baste chicken with sauce, flip and then continue to baste until and desired crispness and colour is achieved.
This sauce is perfect on ribs!
Instructions:
Combine onion, garlic and whiskey in a large saucepan. Saute onion and garlic until they are translucent (about 10 minutes).
Add remaining ingredients and bring to a boil. Then, turn down the heat to a medium simmer. Continue to simmer on low for about 20 minutes.
Store your BBQ sauce in a mason jar, in the fridge for up to 2 weeks.
This is a super refreshing summer salad. Great on its own or as a tasty side for your BBQ salmon!
Instructions:
Cut the rind from the watermelon, slice & cut into bite size cubes. In a small mason jar with a lid, add the lime juice, salt & pepper - shake to dissolve. Add the olive oil & shake again.
Pour over the watermelon and gently toss to coat. Sprinkle with crumbled feta & the chopped mint. Serve immediately.
I've grown more basil this summer than I know what to do with! This pesto recipe is easy and makes dinner a snap! Store in the fridge for up to 2 weeks.
Instructions:
Place all ingredients in a food processor, and pulse until well combined. Keep any leftovers in a mason jar in the fridge for up to 2 weeks.
