7 freezer to crock pot meals

I had a request from a friend for more freezer crock pot meals. So here we go!!!

Chicken Noodle Soup

In freezer bag:

2 cups diced chicken (can be cooked or raw)

1 c. frozen peas

1 tsp. dried parsley

1 tsp. dried thyme

½ tsp. pepper

2 medium celery stalks (chopped)

2 medium carrots (chopped)

½ a medium onion (diced)

2 cloves of garlic (minced)

When ready to cook, empty bag into crock pot and add 4 cans of low sodium chicken broth. Cook on low for 8 hours. About 20-30 minutes before you are ready to eat, turn crock-pot to high and add egg noodles.

Chicken and Rice Gumbo

In freezer bag:

¾ lbs. chicken thighs cut into 1” pieces

¼ lbs. kielbasa sausage (sliced)

2 celery stalks (sliced)

1 lg carrot (chopped)

1 sm onion (chopped)

1 can stewed tomatoes with juice

When ready to cook, empty bag into crock pot and add 3 cans of low sodium chicken broth. Cook on low for 7 hours. Stir in 1 pkg frozen cut okra and cook for 20 mintues.

Cook 3 c rice and spoon gumbo over rice.

Two-Way Shredded Pork Filling

In freezer bag:

4 lbs pork loin roast

1 tsp salt

1 tsp pepper

1 small onion (chopped)

3 cloves garlic, peeled

1 cup water

Empty bag into crock pot and cook on low for 8 to 9 hours. Use a fork to shred the pork. Then divide pork and liquid in half and use in the following recipes.

Tex-Mex Pork Wraps

To half of the pork add 1 (16oz) jar of salsa. In a pan heat meat and salsa to boiling, reduce heat and simmer 5 minutes.

Serve with flour tortillas, lettuce, tomatoes, shredded cheese and sour cream.

BBQ Pork Sandwiches

To the other half of the pork add 1 ½ c bbq sauce. In a pan heat meat and sauce to boiling, reduce heat and simmer 5 minutes.

Serve with rolls, lettuce and pickles.

Steak Chili

In freezer bag:

1 lb round steak cut into 1/2” pieces.

1 small onion (chopped)

2 medium celery stalks (chopped)

2 cans diced tomatoes with juices

3 tsp chili powder

2 tsp ground cumin

¼ tsp oregano

¼ tsp cinnamon

1 can kidney beans, rinsed and drained

When ready to cook, empty bag into crock pot. Add 1 can tomato sauce. 15 minutes before eating add 1 chopped green bell pepper.

Serve with shredded cheese.

Italian Chicken and Mushroom Soup (slightly altered from Bless this Mess Please)

In freezer bag:

6 tablespoons olive oil 

1 yellow onion, diced
4 ribs celery, chopped
4 cups chicken cut into 1” pieces
4 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tbs minced garlic
2 teaspoons dried rosemary
2 tablespoons dried parsley

When ready to cook, empty bag into crock pot. Add 4 cans of low sodium chicken broth and 8 oz. sliced mushrooms. Cook on low for 7 to 8 hours. 30 minutes before you are ready to eat turn crock pot to high and add 1 box whole wheat penne pasta



Crock Pot Beef Carnitas Tacos (borrowed from Bless this Mess Please)
In freezer bag:
For the spice rub:
1 T. chili powder
1 1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
2 lbs pot roast
1 green bell pepper, chopped
1 yellow onion, chopped

1 jalapeno, seeded and chopped

Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the roast, using all of the mixture. Cook for on low for 7 to 8 hours. After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.

Serve on corn tortillas with your favorite topping