I’ve said it before: I don’t like to cook on a good day and making a meal on “one of those days” just isn’t going to happen. But, recently, I’ve incorporated the convenience of crock pot cooking to ensure we don’t eat out even on those crazy days.
By putting all the ingredients together in a freezer bag and sticking that bag in the freezer, I’ve made it easy to grab the bag, dump it into the crockpot in the morning. So, no matter how crazy my days get, I know my family will have a decent meal at the end of it.
Here are some easy to put together, crockpot friendly meals that your family will love…hopefully!
- Beef Stew – Hearty Comfort in a Bowl
Ingredients:
2 pounds of beef stew meat
4 cups of beef broth
4 carrots, sliced
4 potatoes, cubed
2 onions, chopped
2 cloves of garlic, minced
1 cup of frozen peas
1 cup of frozen corn
1 teaspoon of salt
1/2 teaspoon of pepper
2 teaspoons of dried thyme
Instructions:
In a large resealable freezer bag, add the beef stew meat, carrots, potatoes, onions, and garlic.
In a separate smaller bag, combine the salt, pepper, and dried thyme.
Place both bags in a larger freezer bag, along with the frozen peas and corn.
Label the bag with the date and cooking instructions: “Cook on Low for 8 hours.”
When you’re ready to cook:
Dump the contents of the bag into your crockpot.
Pour in the beef broth.
Cook on Low for 8 hours.
Serve up a bowl of warm, comforting beef stew!
- Chicken and Vegetable Curry – A Flavor Explosion
Ingredients:
2 pounds of boneless, skinless chicken thighs
3 cups of mixed vegetables (bell peppers, carrots, peas)
1 onion, sliced
3 cloves of garlic, minced
1 can of coconut milk
1/4 cup of curry paste
2 teaspoons of curry powder
1 teaspoon of salt
1/2 teaspoon of pepper
Instructions:
In a large resealable freezer bag, add the chicken thighs, mixed vegetables, onion, and garlic.
In a separate bowl, mix together the coconut milk, curry paste, curry powder, salt, and pepper.
Pour the curry mixture into a smaller bag and place it in the larger bag with the chicken and vegetables.
Label the bag with the date and cooking instructions: “Cook on Low for 6 hours.”
When you’re ready to cook:
Dump the contents of the bag into your crockpot.
Cook on Low for 6 hours.
Serve your delicious chicken and vegetable curry over cooked rice or with naan bread.
- Italian Sausage and Peppers – A Taste of Italy
Ingredients:
4 Italian sausages (sweet or spicy, your choice)
2 red bell peppers, sliced
2 green bell peppers, sliced
2 onions, sliced
3 cloves of garlic, minced
1 can of crushed tomatoes
1 teaspoon of dried basil
1 teaspoon of dried oregano
1/2 teaspoon of salt
1/4 teaspoon of red pepper flakes (optional)
Instructions:
In a large resealable freezer bag, add the Italian sausages, bell peppers, onions, and garlic.
In a separate bag, combine the crushed tomatoes, dried basil, dried oregano, salt, and red pepper flakes (if using).
Place both bags in a larger freezer bag and label it with the date and cooking instructions: “Cook on Low for 6 hours.”
When you’re ready to cook:
Dump the contents of the bags into your crockpot.
Cook on Low for 6 hours.
Serve the Italian sausage and peppers on crusty rolls or over cooked pasta.
- Teriyaki Chicken – Sweet and Savory Delight
Ingredients:
2 pounds of boneless, skinless chicken breasts
1 cup of sliced carrots
1 cup of broccoli florets
1 cup of sliced bell peppers
1 cup of pineapple chunks
1 cup of teriyaki sauce
1/2 cup of brown sugar
1/2 teaspoon of ginger
1/2 teaspoon of garlic powder
Instructions:
In a large resealable freezer bag, add the chicken breasts, carrots, broccoli, bell peppers, and pineapple chunks.
In a separate bag, mix together the teriyaki sauce, brown sugar, ginger, and garlic powder.
Place both bags in a larger freezer bag and label it with the date and cooking instructions: “Cook on Low for 6 hours.”
When you’re ready to cook:
Dump the contents of the bags into your crockpot.
Cook on Low for 6 hours.
Serve the teriyaki chicken over cooked rice and drizzle with extra teriyaki sauce.
- Veggie Chili – Hearty and Healthy
Ingredients:
2 cans of black beans, drained and rinsed
2 cans of kidney beans, drained and rinsed
1 can of corn, drained
1 onion, chopped
2 bell peppers, chopped
3 cloves of garlic, minced
1 can of diced tomatoes
1 cup of vegetable broth
2 tablespoons of chili powder
1 teaspoon of cumin
1/2 teaspoon of salt
1/4 teaspoon of cayenne pepper (adjust to taste)
Instructions:
In a large resealable freezer bag, add the black beans, kidney beans, corn, onion, bell peppers, and garlic.
In a separate bag, combine the diced tomatoes, vegetable broth, chili powder, cumin, salt, and cayenne pepper.
Place both bags in a larger freezer bag and label it with the date and cooking instructions: “Cook on Low for 6 hours.”
When you’re ready to cook:
Dump the contents of the bags into your crockpot.
Cook on Low for 6 hours.
Top your veggie chili with shredded cheese, sour cream, and chopped green onions.
With these five freezer-friendly crockpot meal recipes, you’ll have a delicious, convenient, and time-saving answer to the daily question of “What’s for dinner?” Say goodbye to stress and hello to healthy, homemade meals that can be waiting for you in the freezer whenever you need them. Happy cooking!