Freezer to Crock Pot Dinners
Basic Prep Instruction:
1. Label your gallon-sized freezer bag with the name of the meal, cooking
instructions and “use by date.” (three months from prep date
is standard)
2. Add all ingredients to bag. If a recipe has meat in it, add the meat to the bag last so that it is the first ingredient in the crock pot.
3. Remove as much air from the bag as possible, seal and lay flat
in your freezer.
4. The night before cooking, move freezer bag from freezer to fridge
to thaw overnight.
5. The next morning, pour freezer bag into crock pot and cook per
recipe instruction.
Southwestern Chicken Chili
• 1 ½# boneless chicken breast, diced
• 3 cans petite diced tomatoes
• 2 cups salsa
• 1 can corn, undrained
• 2 cans black beans, drained and rinsed
• 1 package ranch seasoning
• 1 package taco seasoning
Minestrone Soup
• 28oz can of diced tomatoes, drained
• 4 large carrots, peeled and sliced
• 1# fresh green beans, cut into 1” pieces
• 3 cups fresh baby spinach
• 1 onion, peeled and chopped
• 4 cloves garlic, minced
• 1 can kidney beans, drained and rinsed
• 1 can cannellini beans, drained and rinsed
• 1 tsp each of dried parsley, dried basil, dried rosemary
and dried oregano
• 2 bay leaves
• ½ tsp sugar
• ¼ tsp ground black pepper
• 4 tsp chicken bouillon granules
• 5.5 cups water (do not add until day of cooking)*
• 1 cup pasta (do not add until day of cooking)*
Prepare per basic prep instructions. Add 5.5 cups water with the freezer bag
ingredients. Cook on low 6-8 hours, until carrots are soft. Add pasta and
cook an additional 30 minutes.
Prepare per basic prep instructions. Cook on low 4-5 hours. Serve with
desired toppings (green onion, cheese, sour cream, tortilla strips)
*Be sure to add to freezer bag label extra instructions about the water and
pasta so you do not forget this on the day you cook!
Italian Pot Roast
Stuffed Peppers
Prepare per basic prep instructions. Cook on low 8 hours. Shred meat and
serve with sauce. Use as sandwich meat or over pasta.
Prepare per basic prep instructions. Cook on low 6-8 hours, or until meat is
cooked through and peppers are tender.
• 1 small onion, chopped
• 28oz can of diced tomatoes, undrained
• 2 cloves garlic, minced
• ¼ cup honey
• 2 Tbsp olive oil
• 1 tsp dried oregano
• ½ tsp each of dried parsley, salt, pepper
Portabella Fajitas
• 1 each of green pepper, red pepper, yellow pepper and onion, sliced
• 1# portabella mushrooms, sliced (you can use 1# of chicken or
steak if desired)
• 2 cloves garlic, minced
• 1 Tbsp honey
• Juice of one lime
• 1 Tbsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• ¼ tsp crushed red pepper flakes
Prepare per basic prep instructions. Cook on low 4-5 hours. Serve with
desired toppings (green onion, shredded lettuce, cheese, sour cream, tortilla
strips)
• 1# ground beef
• 1 small onion, diced
• 1 clove garlic, minced
o Mix above ingredients together and stuff into peppers
• 4 small green bell peppers, tops cut off and cleaned out
• 3 cups marinara sauce
• 1 Tbsp olive oil (not needed until day of cooking)*