Crock pot freezer meals are the perfect “cook ahead” option for the busy days. All you need to do is add the ingredients in a freezer bag and seal it. When you are ready to cook your meal, put the ingredients into the crock pot, set the timer and you will have a warm dinner in the evening.
Freezer meals are a huge time saver. One of the biggest advantages of crock pot freezer meals is that you will have a fresh meal instead of reheating previously cooked food. Of course, you can experiment with new recipes or prepare the favorite meals of your family, but either way, it is good to know some little tricks.
It is important that you defrost your crock pot freezer meals before adding it to the slow cooker. Take the prepared ingredients out of the freezer, put them in a casserole, place in the fridge and allow them to fully defrost overnight. Depending on the ingredients, it may take more or less time, but it is not advisable to add frozen ingredients into the slow cooker.
Do not overload the container of the slow cooker. A crockpot works best no more than 2/3 full.
Be careful when you add liquid. Most crock pot freezer meals do not require additional water or broth because meat and vegetables release a lot of liquid while cooking.
Make sure that you remove as much air as possible from the freezer bag when you place the ingredients in it.
Try to freeze your freezer meals flat. In this way you will save freezer space and your meals will be neatly organized.
Label the bags before you place them in the freezer so that you know what meal is prepared. Write down cooking time directions as well.
Crock Pot Freezer Meals – Beef Ragu Recipe
1 lb/450g beef chuck
1 28 oz./790g can crushed tomatoes
1 6 oz./170g can tomato paste
1 cup carrots, peeled and diced
1 cup celery stalks, diced
2 garlic cloves, minced
1 medium onion, diced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon pepper
1 cup of beef stock (or red wine)
11 oz/300g of pappardelle pasta
Add all the ingredients in a freezer bag, except pasta.
Defrost the meal in the refrigerator 24 hours before putting it into the slow cooker.
Cook on low for 6 hours (8 hours max). Take the beef out and shred it with two forks. Place back in the sauce.
Cook the pappardelle pasta in boiling water that has been lightly salted following the packaging instructions.
Serve beef ragu on prepared pappardelle pasta with shaved parmesan cheese.
Easy Freezer Meals Ideas – Beef Stroganoff Recipe
1 ½/670g pounds beef chuck roast, cubed
1 medium onion, chopped
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
12 ounces/340g mushrooms, sliced
1 10.75 ounce/300g can of cream of mushroom soup
1 cup water
1 cup sour cream
Mix cream of mushroom soup and water in a small bowl.
Place all ingredients (expect sour cream) into a ziplock bag and freeze.
When ready to cook, thaw in fridge overnight.
Cook on low for 6-8 hours.
Add 1 cup sour cream and stir. Cook on high for 10 minutes.
Boil the pasta in salted water following the instructions on the package.
Serve your Beef Stroganoff on top of pasta.
Crock Pot Freezer Meals – Beef and Broccoli Recipe
1 16 oz./450g flank steak, sliced thin
2 broccoli crowns, cut into florets (around 4-5 cups)
½ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
2 teaspoons grated ginger
2 garlic cloves, minced
1 teaspoon Sriracha
½ teaspoon chili flakes
1 teaspoon honey
1 cup beef stock
1 tablespoon cornstarch
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sriracha, chili flakes, grated ginger, garlic, and honey. Add the whisked sauce mixture into a sandwich bag.
Place beef and broccoli into a freezer bag and add the bag with the sauce mixture.
Defrost the meal in the refrigerator 24 hours.
Add in the ingredients to the slow cooker.
Pour in the beef stock.
Cook on low for 2 hours.
During the last 30 minutes, mix together the cornstarch with 1/4 cup of water to make a slurry. Add the mixture to the crock-pot.
Serve on rice, and sprinkle sesame seeds, if desired.
Crock Pot Freezer Meals – Chicken Marsala Recipe
2 lbs/900g chicken breast
2 ½ cups mushrooms, sliced
1 tsp salt
1/3 tsp black pepper
3 cloves garlic, minced
1 shallot, thinly chopped
1 cup chicken broth
1/3 cup marsala wine
1 ½ tbsp arrowroot starch
1 tbsp parsley, chopped
Add all of the ingredients to a large bag, except the arrowroot starch and parsley and freeze.
Allow to fully thaw in the refrigerator before adding to a slow cooker.
Cook on low for 4-5 hours.
Spoon out about 1/4 cup of liquid and whisk with the arrowroot starch. Pour back into the slow cooker for cook for another 15 minutes to allow the liquid to thicken.