10 Easy Crock-pot freezer meals


Savory Pepper Steak

Ingredients

1½ lbs round steak, cut into ½ in strips
¼ cup flour
½ tsp salt
½ tsp pepper
1 small onion
4-5 garlic cloves
1 green pepper, diced
1 red pepper, diced
1 (16 oz) can Italian style tomatoes
1 tbsp beef bouillon
2 tbsp Worcestershire sauce
1 tbsp steak seasoning
1 tbsp steak sauce

Instructions

Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag. In a med bowl mix together the rest of the ingredients, add to bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Cook on low 8 hours.



Crock Pot Sweet & Sour Meatballs


Ingredients

1 (16oz) pkg frozen fully cooked meatballs
1 onion – diced
1 green pepper, diced
1 red pepper, diced
1 (16-18oz) bottle sweet & sour sauce
1 cup pineapple tidbits, drained

Instructions

Place the frozen meatballs, peppers, onions & sweet and sour sauce into a gallon-sized freezer bag. Zip close & place in freezer. When ready to use thaw in fridge overnight. Cook on low 4 hours, during the last hour add in the pineapple.
Serve over rice.

Nutrition Information
Serving size: 6


Crock Pot Teriyaki Pork Chops

Ingredients

4 pork chops, about 1 in thick\
2 garlic cloves, minced
2 tbsp brown sugar
¼ cup soy sauce
⅓ cup chicken broth
salt & pepper to taste

Instructions

Sprinkle salt & pepper on pork chops if desired, place in a gallon-sized freezer bag. In a small bowl mix garlic, brown sugar, soy sauce, and chicken broth together, add to bag. Place flat in freezer, when ready to use thaw in fridge overnight. Cook on high 4-5 hours or low 6-7 hours.

Crock Pot BBQ Cranberry Chicken

Ingredients

2 lbs chicken breast
¼ cup dried minced onion
1 (16 oz) can whole cranberry sauce
1 cup BBQ sauce (I use Sweet Baby Rays)

Instructions

Combine all ingredients in a gallon-sized freezer bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Cook on high 3-4 hours or low 6-7 hours.

Honey Bourbon Crock Pot Chicken

Ingredients

1 lb boneless, skinless chicken thighs
salt & pepper
½ cup diced onion
1 cup honey
½ cup soy sauce
¼ cup ketchup
1 tbsp canola oil
2 garlic cloves, minced
¼ tsp red pepper flakes
1-2 tbsp cornstarch
sesame seeds, optional

Instructions

Salt & pepper chicken and place in gallon-sized freezer bag.
In a medium bowl, mix together honey, soy sauce, ketchup, oil, garlic, red pepper flakes, and onion, add to bag. Zip close and freeze.
When ready to use thaw in fridge overnight.
Cook on low 3-4 hours, remove chick then slice into strips
Combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into crock pot & mix, If sauce doesn’t thicken, add one more Tbsp of cornstarch and water
Place chicken back in crock pot and stir around to coat
Serve over rice, sprinkle with sesame seeds.

Crock Pot Pork Carnitas

Ingredients

2 lb pork tenderloin roast
1 med onion, diced
1 tsp cumin
1 (16 oz) jar salsa
1 (10 oz) can Ro-Tel
Tortillas
Toppings – cheese, salsa, sour cream, lettuce, avocado ect

Instructions

Place the roast and onion in gallon-sized freezer bag. Sprinkle in cumin, then add salsa & Ro-Tel. Zip close & place in freezer. When ready to use thaw in fridge for 24 hours. Cook on low 8-10 hours.
Once cooked, remove roast from crock pot and shred
Drain juice out of crock pot, reserving some in a small bowl. Leave onions & tomatoes in crock pot.
Add meat back int he crock pot & stir
Add some of the reserved juice back
Serve on tortillas with desired toppings.


Southwestern Chicken Chili

Ingredients

1½ lbs chicken breast
3 cans petite diced tomatoes (14.5 oz each)
2 cups medium salsa
1 (14.5 oz) can corn, undrained
2 (14.5 oz) cans black beans, drained and rinsed
1 pkg ranch seasoning
1 pkg taco seasoning
Toppings – cheese, sour cream, tortilla strips ect

Instructions

Combine all of the ingredients in a gallon-sized freezer bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Cook on low 4-5 hours. Remove chicken from crock pot and shred. Place chicken back in crock pot and stir. Serve with desired toppings.

Crock Pot Sausage & Peppers

Ingredients

12 oz pkg sausage, cut into ¼ in piece
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
2 garlic cloves, minced
1 can Italian diced tomatoes
1 Tbsp Italian seasoning

Instructions

Combine all ingredients in a gallon-sized freezer bag, zip close & place in freezer. When ready to use thaw in fridge overnight. Cook on low 6-8 hours. Serve over rice.

Apple BBQ Pork Tenderloin

Ingredients

1-2 lb pork tenderloin
1 cup chunky applesauce
1 cup BBQ sauce
2 tbsp minced dried onion

Instructions

Place pork tenderloin in a gallon-sized freezer bag, in a medium bowl mix together applesauce, BBQ sauce and onion, add to bag. Zip close and freeze. When ready to use thaw in fridge overnight. Cook on low 6-8 hours, or high 3-4 hours. Serve over rice or pasta.



Pineapple Chicken Burritos

Ingredients

3 fresh or frozen chicken breasts
½ (20-ounce) can crushed pineapple, drained
1 (15-ounce) cans black beans, rinsed and drained
1 cups medium salsa
5-6 burrito sized flour tortillas
1 (10 oz) cans green enchilada sauce
1 cups shredded cheddar/monterry jack blend
1 cup cooked rice

Instructions

Place the chicken, pineapple, beans, and salsa in a gallon size ziplog freezer bag. Zip close and place in freezer. When ready to use thaw in fridge for 24 hours.
Cook on low for 6 to 8 hours. Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
Mix in the cooked rice.
Fill 5-6 of the burrito tortillas. Place in in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. About 5 minutes.