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14 Crockpot Freezer Recipes: A Month’s Worth of Dinners

14 Crockpot Freezer Recipes: A Month’s Worth of Dinners 

14 Crockpot Freezer Recipes
14 Crockpot Freezer Recipes /shutterstock

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14 Crockpot Freezer Recipes: A Month’s Worth of Dinners

In today’s fast-paced world, convenience is key, especially when it comes to meal preparation. Crockpot freezer meals offer a solution that’s not only convenient but also delicious and budget-friendly. With just a little bit of planning and preparation, you can have a month’s worth of dinners ready to go at a moment’s notice. Here, we’ll explore 14 tantalizing crockpot freezer recipes that will make mealtime a breeze.

1. Beef Stew: A hearty classic, beef stew is perfect for chilly evenings. Simply prep your ingredients, freeze them in a freezer bag, and dump them into the crockpot when ready to cook.

2. Chicken Curry: Transport your taste buds to India with this flavorful chicken curry. Serve over rice for a satisfying meal.

3. Pulled Pork: Tender, juicy pulled pork is a crowd-pleaser that’s easy to make in the crockpot. Serve on buns with coleslaw for a delicious sandwich.

4. Vegetable Soup: Loaded with nutritious veggies, this vegetable soup is a wholesome meal that’s perfect for lunch or dinner.

5. Teriyaki Chicken: Sweet and savory teriyaki chicken is a family favorite that’s sure to please. Serve over rice or noodles for a complete meal.

6. Chili: Warm up with a bowl of hearty chili, packed with beans, meat, and spices. Top with cheese and sour cream for extra flavor.

7. Beef and Broccoli: Skip the takeout and make your own beef and broccoli in the crockpot. Serve over rice for a quick and easy dinner.

8. Salsa Chicken: With just three ingredients, salsa chicken is as easy as it gets. Use it in tacos, burritos, or salads for a versatile meal option.

9. Italian Wedding Soup: This comforting soup features meatballs, pasta, and veggies in a flavorful broth. Freeze in individual portions for easy lunches.

10. Honey Garlic Chicken: Sweet and savory honey garlic chicken is sure to become a family favorite. Serve with rice and steamed veggies for a complete meal.

11. Lentil Soup: Packed with protein and fiber, lentil soup is a nutritious option that’s perfect for Meatless Mondays.

12. Pot Roast: Tender pot roast with potatoes and carrots is a classic comfort food meal that’s perfect for Sunday dinner.

13. Buffalo Chicken Dip: Perfect for game day or parties, buffalo chicken dip is always a hit. Serve with tortilla chips or veggies for dipping.

14. Meatball Subs: Satisfy your cravings with meatball subs made in the crockpot. Just add sauce and cheese for a delicious sandwich.

With these 14 crockpot freezer recipes, you’ll have a month’s worth of dinners at your fingertips. Spend a little time prepping and freezing, and enjoy the convenience of delicious homemade meals whenever you need them.

Recipes:

Beef Stew:

    • Ingredients:
      • 1.5 lbs beef stew meat, cubed
      • 3 potatoes, peeled and diced
      • 3 carrots, sliced
      • 1 onion, diced
      • 4 cups beef broth
      • 2 tablespoons tomato paste
      • 2 cloves garlic, minced
      • 1 teaspoon dried thyme
      • Salt and pepper to taste
    • Instructions:
      1. In a gallon-sized freezer bag, combine beef stew meat, potatoes, carrots, onion, beef broth, tomato paste, garlic, thyme, salt, and pepper.
      2. Seal the bag tightly, removing as much air as possible, and freeze flat.
      3. Thaw overnight in the refrigerator.
      4. Pour the contents of the bag into the crockpot.
      5. Cook on low for 8 hours or until beef is tender.
      6. Serve hot and enjoy!

 

Chicken Curry:

    • Ingredients:
      • 1.5 lbs chicken thighs, boneless and skinless, cut into chunks
      • 1 can (13.5 oz) coconut milk
      • 1 onion, diced
      • 3 cloves garlic, minced
      • 1 tablespoon curry powder
      • 2 tablespoons tomato paste
      • 2 carrots, sliced
      • 1 bell pepper, diced
      • Salt and pepper to taste
    • Instructions:
      1. In a gallon-sized freezer bag, combine chicken thighs, coconut milk, onion, garlic, curry powder, tomato paste, carrots, bell pepper, salt, and pepper.
      2. Seal the bag tightly, removing as much air as possible, and freeze flat.
      3. Thaw overnight in the refrigerator.
      4. Pour the contents of the bag into the crockpot.
      5. Cook on low for 6 hours or until chicken is cooked through and tender.
      6. Serve over rice and enjoy!

Pulled Pork:

    • Ingredients:
      • 3 lbs pork shoulder, trimmed of excess fat
      • 1 cup BBQ sauce
      • 1 onion, diced
      • 3 cloves garlic, minced
      • 1 tablespoon paprika
      • 2 tablespoons brown sugar
      • 2 tablespoons cider vinegar
      • 1 tablespoon Worcestershire sauce
      • Salt and pepper to taste
    • Instructions:
      1. In a gallon-sized freezer bag, combine pork shoulder, BBQ sauce, onion, garlic, paprika, brown sugar, cider vinegar, Worcestershire sauce, salt, and pepper.
      2. Seal the bag tightly, removing as much air as possible, and freeze flat.
      3. Thaw overnight in the refrigerator.
      4. Pour the contents of the bag into the crockpot.
      5. Cook on low for 8 hours or until pork is tender and easily shreds with a fork.
      6. Serve on buns with coleslaw or your favorite toppings. Enjoy!

Vegetable Soup:

        • Ingredients:
          • 4 cups mixed vegetables (carrots, corn, peas, green beans)
          • 1 can (14.5 oz) diced tomatoes
          • 4 cups vegetable broth
          • 1 onion, diced
          • 2 cloves garlic, minced
          • 1 teaspoon Italian seasoning
          • Salt and pepper to taste
        • Instructions:
          1. In a gallon-sized freezer bag, combine mixed vegetables, diced tomatoes, vegetable broth, onion, garlic, Italian seasoning, salt, and pepper.
          2. Seal the bag tightly, removing as much air as possible, and freeze flat.
          3. Thaw overnight in the refrigerator.
          4. Pour the contents of the bag into the crockpot.
          5. Cook on low for 6 hours or until vegetables are tender.
          6. Serve hot and enjoy!

Teriyaki Chicken:

        • Ingredients:
          • 1.5 lbs chicken thighs, boneless and skinless, cut into chunks
          • 1 cup teriyaki sauce
          • 1 onion, sliced
          • 2 cloves garlic, minced
          • 1 tablespoon sesame seeds (optional)
          • 2 green onions, sliced (optional, for garnish)
        • Instructions:
          1. In a gallon-sized freezer bag, combine chicken thighs, teriyaki sauce, onion, garlic, sesame seeds (if using), and green onions (if using).
          2. Seal the bag tightly, removing as much air as possible, and freeze flat.
          3. Thaw overnight in the refrigerator.
          4. Pour the contents of the bag into the crockpot.
          5. Cook on low for 6 hours or until chicken is cooked through.
          6. Serve over rice or noodles and garnish with additional green onions, if desired. Enjoy!

 

Chili:

        • Ingredients:
          • 2 lbs ground beef
          • 2 cans (14.5 oz each) diced tomatoes
          • 1 can (15 oz) kidney beans, drained and rinsed
          • 1 can (15 oz) black beans, drained and rinsed
          • 1 onion, diced
          • 3 cloves garlic, minced
          • 2 tablespoons chili powder
          • 1 tablespoon cumin
          • Salt and pepper to taste
        • Instructions:

          1. In a skillet, brown ground beef over medium heat until cooked through. Drain excess fat.
          2. In a gallon-sized freezer bag, combine cooked ground beef, diced tomatoes, kidney beans, black beans, onion, garlic, chili powder, cumin, salt, and pepper.
          3. Seal the bag tightly, removing as much air as possible, and freeze flat.
          4. Thaw overnight in the refrigerator.
          5. Pour the contents of the bag into the crockpot.
          6. Cook on low for 6-8 hours, stirring occasionally.
          7. Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, or chopped green onions. Enjoy!

Beef and Broccoli:

    • Ingredients:
      • 1.5 lbs beef chuck roast, thinly sliced
      • 1 cup beef broth
      • ½ cup soy sauce
      • ¼ cup brown sugar
      • 2 cloves garlic, minced
      • 2 tablespoons cornstarch
      • 4 cups broccoli florets
      • Cooked rice, for serving
      • Sesame seeds and sliced green onions for garnish (optional)
    • Instructions:
      1. In a gallon-sized freezer bag, combine beef chuck roast, beef broth, soy sauce, brown sugar, garlic, and cornstarch. Seal the bag tightly and freeze flat.
      2. Thaw overnight in the refrigerator.
      3. Place the contents of the bag into the crockpot.
      4. Add broccoli florets to the crockpot.
      5. Cook on low for 4-6 hours, or until beef is tender and broccoli is cooked through.
      6. Serve over cooked rice and garnish with sesame seeds and sliced green onions, if desired. Enjoy!

Salsa Chicken:

Ingredients:

      • 1.5 lbs boneless, skinless chicken breasts
      • 1 cup salsa
      • 1 teaspoon cumin
      • 1 teaspoon chili powder
      • 1 teaspoon garlic powder
      • Salt and pepper to taste
      • Optional toppings: shredded cheese, diced tomatoes, sliced avocado, cilantro
    • Instructions:
      1. In a gallon-sized freezer bag, combine chicken breasts, salsa, cumin, chili powder, garlic powder, salt, and pepper. Seal the bag tightly and freeze flat.
      2. Thaw overnight in the refrigerator.
      3. Place the contents of the bag into the crockpot.
      4. Cook on low for 4-6 hours, or until chicken is cooked through and tender.
      5. Shred the chicken using two forks.
      6. Serve the salsa chicken in tacos, burritos, salads, or over rice, and garnish with your favorite toppings. Enjoy!

 

Italian Wedding Soup:

    • Ingredients:
      • 1 lb Italian sausage, casings removed
      • 1 onion, diced
      • 2 carrots, diced
      • 2 celery stalks, diced
      • 4 cloves garlic, minced
      • 8 cups chicken broth
      • 1 can (14.5 oz) diced tomatoes
      • 1 cup small pasta (such as orzo or ditalini)
      • 4 cups fresh spinach
      • Salt and pepper to taste
      • Grated Parmesan cheese for serving (optional)
    • Instructions:
      1. In a skillet, cook Italian sausage over medium heat until browned and cooked through. Drain excess fat.
      2. In a gallon-sized freezer bag, combine cooked Italian sausage, diced onion, carrots, celery, garlic, chicken broth, diced tomatoes, pasta, spinach, salt, and pepper. Seal the bag tightly and freeze flat.
      3. Thaw overnight in the refrigerator.
      4. Place the contents of the bag into the crockpot.
      5. Cook on low for 6-8 hours, or until vegetables are tender and flavors are well combined.
      6. Serve hot, garnished with grated Parmesan cheese if desired. Enjoy!

Honey Garlic Chicken:

  • Ingredients:
    • 1.5 lbs boneless, skinless chicken thighs
    • 1/3 cup honey
    • 1/4 cup soy sauce
    • 3 cloves garlic, minced
    • 1 tablespoon rice vinegar
    • 1 tablespoon sesame oil
    • 1 tablespoon cornstarch
    • Sesame seeds and sliced green onions for garnish (optional)
  • Instructions:
    1. In a gallon-sized freezer bag, combine chicken thighs, honey, soy sauce, minced garlic, rice vinegar, sesame oil, and cornstarch. Seal the bag tightly and freeze flat.
    2. Thaw overnight in the refrigerator.
    3. Place the contents of the bag into the crockpot.
    4. Cook on low for 4-6 hours, or until chicken is cooked through and tender.
    5. Garnish with sesame seeds and sliced green onions, if desired. Serve over rice and enjoy!

 

 

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Lentil Soup:

  • Ingredients:
    • 2 cups dried lentils, rinsed and drained
    • 1 onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 6 cups vegetable broth
    • 1 can (14.5 oz) diced tomatoes
    • 1 teaspoon dried thyme
    • Salt and pepper to taste
    • Fresh parsley for garnish (optional)
  • Instructions:
    1. In a gallon-sized freezer bag, combine dried lentils, diced onion, carrots, celery, minced garlic, vegetable broth, diced tomatoes, dried thyme, salt, and pepper. Seal the bag tightly and freeze flat.
    2. Thaw overnight in the refrigerator.
    3. Place the contents of the bag into the crockpot.
    4. Cook on low for 6-8 hours, or until lentils are tender and flavors are well combined.
    5. Garnish with fresh parsley, if desired. Serve hot and enjoy!

Pot Roast:

  • Ingredients:
    • 3 lbs chuck roast
    • 4 potatoes, peeled and diced
    • 4 carrots, peeled and sliced
    • 1 onion, sliced
    • 2 cloves garlic, minced
    • 2 cups beef broth
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon tomato paste
    • Salt and pepper to taste
  • Instructions:
    1. In a gallon-sized freezer bag, combine chuck roast, diced potatoes, sliced carrots, sliced onion, minced garlic, beef broth, Worcestershire sauce, soy sauce, tomato paste, salt, and pepper. Seal the bag tightly and freeze flat.
    2. Thaw overnight in the refrigerator.
    3. Place the contents of the bag into the crockpot.
    4. Cook on low for 8-10 hours, or until the roast is tender and easily shreds with a fork.
    5. Serve hot and enjoy with your favorite sides!

Buffalo Chicken Dip:

  • Ingredients:
    • 2 cups shredded cooked chicken (from rotisserie or cooked chicken breasts)
    • 8 oz cream cheese, softened
    • 1/2 cup buffalo sauce
    • 1/2 cup ranch or blue cheese dressing
    • 1 cup shredded cheddar cheese
    • Optional toppings: sliced green onions, diced tomatoes, crumbled blue cheese
  • Instructions:
    1. In a gallon-sized freezer bag, combine shredded chicken, softened cream cheese, buffalo sauce, ranch or blue cheese dressing, and shredded cheddar cheese. Seal the bag tightly and freeze flat.
    2. Thaw overnight in the refrigerator.
    3. Place the contents of the bag into a slow cooker.
    4. Cook on low for 2-3 hours, stirring occasionally until the dip is heated through and bubbly.
    5. Serve hot, garnished with sliced green onions, diced tomatoes, or crumbled blue cheese if desired. Enjoy with tortilla chips, crackers, or vegetable sticks!

Meatball Subs:

  • Ingredients:
    • 1 lb frozen meatballs (pre-cooked)
    • 1 jar (24 oz) marinara sauce
    • 4-6 hoagie rolls
    • 1 cup shredded mozzarella cheese
    • Optional toppings: grated Parmesan cheese, chopped fresh basil
  • Instructions:
    1. In a gallon-sized freezer bag, combine frozen meatballs and marinara sauce. Seal the bag tightly and freeze flat.
    2. Thaw overnight in the refrigerator.
    3. Place the contents of the bag into a slow cooker.
    4. Cook on low for 4-6 hours or until meatballs are heated through.
    5. To assemble the subs, slice the hoagie rolls lengthwise and fill each with meatballs and sauce.
    6. Top with shredded mozzarella cheese and optional toppings such as grated Parmesan cheese or chopped fresh basil.
    7. Serve hot and enjoy these delicious meatball subs!

With these final two recipes, you’ll have a complete set of 14 crockpot freezer recipes to enjoy for a month’s worth of dinners. Happy cooking!

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