6 {Easy} Freezer to Crockpot Meals

 

Freezer to Crock Pot meals are my favorite thing in the world. They save me time, money, and I love being able to look in the freezer and see that I have meal options ready to go for the next day. It’s one less thing I have to think about when dinner time rolls around and prepping all 6 of these meals took just under 2 hours on a Sunday afternoon. Totally worth it.

Two things before we get started. First–the freezer instructions are the same for all meals. Everything can be dumped in a bag and frozen. I’ve included those below. Second–if you would rather just make the recipe and skip the freezing, I’ve added the cooking instructions and any other notes on each recipe. Here’s the menu:

Pot Roast with Vegetables

Meatloaf

Savory Pork Chops

Steak Fajitas

Ginger Peach Shredded Chicken

Cream Cheese Chicken Chili

Note–All of the recipes have the same freezing and thawing instructions–Put all of the contents into a gallon sized freezer bag. Freeze. Thaw in the fridge overnight before cooking. 

Ready to get started? Here we go!

Pot Roast with Vegetables

3 lbs. chuck roast or rump roast

2 c. sliced celery

2 c. baby carrots

1 yellow onion, sliced

1 packet of McCormick Savory Pot Roast Seasoning

1 can (14 oz.) beef broth

3 red potatoes, cut into 1 inch cubes (Add these just before cooking. Don’t freeze.)

Add potatoes to roast. Cook on low for 8-9 hours, until roast is fork tender. 

Crock Pot Meatloaf

2 lbs. ground beef

2 eggs, slightly beaten

1/2 c. milk

1 c. Ritz cracker crumbs

1 packet McCormick Meatloaf seasoning

Mix all ingredients together in a mixing bowl. Form into a loaf and the place in the freezer bag. Add ketchup or BBQ sauce prior to cooking. Cook on low for 7-8 hours.

 

Savory Crock Pot Pork Chops

4-5 pork chops, boneless

1 packet McCormick Pork Chop Seasoning

1 can cream of chicken soup

3/4 c. chicken broth

1/2 c. chopped onions

Mix all ingredients together in a mixing bowl. Pour over pork chops. Cook on low for 6-7 hours, until pork chops are tender. 

Crock Pot Steak Fajitas

1 1/2 lbs beef flank steak, sliced in thin strips

1 packet dry fajita seasoning (or buy pre-seasoned sliced steak)

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 yellow onion, thinly sliced

1/2 c. beef broth

1 can of Rotel tomatoes

Mix all ingredients together in a mixing bowl. Cook on low for 8 hours, until steak is tender. For crispier peppers, add halfway through cooking. 

Ginger Peach Chicken Breast

3 boneless chicken breasts, frozen

1 c. peach jam

1 Tbsp. soy sauce

1 Tbsp. fresh ginger, grated

1 Tbsp. minced garlic

Mix all ingredients together in a mixing bowl. Pour over chicken breast. Cook on low for 5-6 hours. Shred chicken and return it to the Crock Pot. Serve with rice. 

 

Cream Cheese Chicken Chili

I’ve shared this one before! See the full post, here.

2 chicken breasts, frozen

1 can, Rotel tomatoes and chilies (undrained)

1 can whole kernel sweet corn, undrained

1 can black beans, drained and rinsed

1 packet, Ranch dressing dry mix

1 tsp. cumin

1 tsp. salt

1/2 tsp chili powder

1 tsp. onion powder

1 brick of cream cheese

Pour ingredients over chicken breast. Cream cheese will freeze but the texture might be different than when it is added just before cooking. Cook on low for 7-8 hours. 

 

For more cheap and easy, mamaw-style recipes, check out the Recipe Box page!