13 Easy, Healthy, No-Fuss Crock Pot Freezer Meals

(This is part two of this previous post)

So now that I've shared some tips and tricks for meal planning, here are a few crock pot freezer meals.  I have tested them all and they are delicious (because some that I tried out were NOT so delicious).  I love these freezer meals because all you have to do is basically dump the raw ingredients into freezer bags, freeze them, thaw them, dump them into a crock pot (a few require only 1 hour of simmering over the stove), and voila!  Dinner is served!  I recommend doubling up when you prepare these recipes--giving you 26 freezer meals that only take a few hours to put together.

13 Easy, Healthy, No-Fuss Freezer Meals

Assembling CrockPot freezer meals is fast and easy!  All you’ll need are some gallon-sized freezer bags, a sharpie, and some labels to put on your meals with instructions for cooking.  Once you have labeled, filled, and closed your meal bags, just stack them flat in your freezer and voila: healthy, easy meals at hand that will keep in your freezer for up to 3 months!  Just take out the meal you want to cook in the CrockPot and place it in the refrigerator the night before to allow it to thaw.  Then place your meal in the Crock Pot the next morning and dinner is done!

Chicken Mexican Soup

Ingredients:

~ 3 chicken breasts, diced

~ I can (4 oz) green chiles

~ I can (15 oz) diced tomatoes, undrained

~ I large onion diced

~ 1 can (15 oz) corn (or just under 2 c. frozen corn)

~ 1 can (15 oz) great northern beans drained and rinsed

~ 1 packet taco seasoning

~ 1 Tbsp chicken soup base

~ 3 cups water

Combine all ingredients in a gallon-sized Ziploc bag, seal, and freeze. Remove bag from freezer to thaw overnight in fridge.  Place in CrockPot and cook on low for 6 hours.  Serve with tortilla chips, guacamole, shredded cheese, sour cream, and salsa.

Minestrone Soup

Ingredients:

~ 1 can (15 oz) diced tomatoes, undrained

~ 1 can (drained and rinsed) kidney beans

~ ½ large onion diced

~ 1 cup blanched, chopped kale

~ 3 medium carrots, diced

~ 1 ½ c. cooked sausage

~ ½ can (15 oz) tomato sauce

~ 1 ½ T Italian seasonings

~ 1 large zuchinni, halved and chopped

~ 1 cup uncooked elbow macaroni

~ 1 Tbsp chicken soup base

~ 3 cups water

Combine all ingredients EXCEPT to macaroni in freezer bag, label, and freeze.  Remove and allow to thaw overnight before cooking over stovetop at medium heat. Bring to boil, letting simmer for 30 minutes before adding elbow macaroni and cooking until macaroni is tender.  Add more water for a thinner soup. 

Beef Stroganoff

Ingredients:

~ 1 pound stew meat

~ 2 cups chopped mushrooms

~ 2 TBSP beef soup base

~ ¼ c butter

~ ¼ c. flour

~ 3 c. milk

~ 2 Tbsp Worcestershire sauce

Melt butter in skillet over stove on medium heat. Add flour and mix to make paste.  Slowly mix in milk and Worcestershire sauce and  allow to simmer, stirring frequently, until sauce thickens.  Once thickened, combine sauce in freezer bag with stew meat and mushrooms.  Seal, label, and freeze for up to 3 months.  Remove and allow to thaw before placing in CrockPot and cooking 4-6 hours on low heat.  Serve with egg noodles or rice. 

Creamy Italian Chicken

Ingredients:

~ 3 chicken breasts, cut into cubes

~ 1 cup mushrooms

~ 1 envelope Italian salad dressing mix

~ 1 can cream of chicken soup

~ 4 oz cream cheese

~ ½ c. chopped onion

~ 1 c. sliced olives

~ ½ c. sour cream

~ 1 can (15 oz) diced tomatoes, drained

Combine all ingredients into freezer bag, seal, label, and freeze.  Remove and thaw before placing in CrockPot on low for 4-6 hours.  Serve over noodles and garnish with chopped green onion. 

Mongolian Beef

Ingredients

~ 1½ lbs beef flank steak, cut into strips

~ 2 Tbsp olive oil

~ ½ Tsp minced ginger

~ 2 Cloves garlic, minced

~ ¾ cup soy sauce

~ ¾ cup water

~ ¾ cup brown sugar

~ ½ cup shredded carrots

~ 3 med green onions, chopped

Instructions

Coat the beef flank steak in starch. Add beef flank steak & rest of ingredients to gallon sized zip-lock bag. Seal closed and place in freezer.

When ready to use, thaw in fridge for 24 hours. Empty contents into crock-pot and cook on high for 2-3 hours or low 4-5 hours.

Serve over rice or noodles.

Chipotle Lime Chicken

Ingredients

~ ½ cup olive oil

~ ½ cup orange juice

~ 4 Tbsp soy sauce

~ 2 tsp cumin

~ 4 tsp ground chipotle chili

~ 4 tsp oregano

~ 4 tsp paprika

~ ½ c. cilantro, finely chopped

~ 3-4 chicken breasts, diced into cubes

Instructions

Combine all ingredients except for cilantro into Ziploc freezer bag.  When ready to use, thaw in fridge overnight.  Put thawed contents into CrockPot and cook on low for 4 hours.  Serve over rice and garnish with cilantro.

Beef Stew

Ingredients

~ 1 lb stew meat cut into bite-size pieces and sprinkled with Montreal Steak Seasoning

~ ½ can (15 oz) tomato sauce

~ 1 large onion chopped

~ 2 cloves garlic, minced

~ 5 medium carrots chopped

~ 1 cup blanched kale

~ 2 celery ribs, diced

~ 1 cup frozen or canned corn

~ 1 large zucchini

~ I can (15 oz) diced tomatoes

~ 1 Tbsp beef soup base

~ 2-3 cups diced potatoes

~ 3 cups water

Instructions

Combine all ingredients except potatoes into gallon sized Ziploc and freeze. Remove and allow to thaw before use.  Once thawed, place contents of bag into CrockPot and cook on low for 8 hours.  Half-way through cooking, add diced potatoes and cover and cook for another 4 hours.  Add more water, salt, and pepper according to preference.

Sesame Honey Chicken

Ingredients

~ 3-4 chicken breasts, cut into cubes

~ 1/3 cup soy sauce

~ ¼ cup honey

~ ¼ cup tomato paste

~ 3 Tbsp rice vinegar

~ 2 cloves garlic, mined

~ 1 tsp sesame oil

~ 1 tsp onion powder

~ 1 tsp chili sauce

~ 1 Tbsp cornstarch

~ ¼ cup water

~ 1 Tbsp sesame seeds

~ 2 scallions, chopped

Instructions

Combine all ingredients into Ziploc freezer bag and freeze.  When ready to use, allow to thaw overnight and then place thawed contents into CrockPot and cook on low for 3-4 hours.  Serve over rice or serve with rice in lettuce wraps!

Thai Peanut Chicken

Ingredients

~ 4 boneless, skinless chicken breasts

~ 1 red pepper, diced

~ 1 white onion, chopped

~ ½ cup creamy peanut butter

~ 1 lime, juiced

~ ½ cup vegetable broth

~ ¼ cup soy sauce

~ ½ tbsp cumin

~ crushed peanuts

~ chopped scallions

~ cilantro

Instructions

In a bowl mix together peanut butter, lime juice, vegetable broth, soy sauce, and cumin, place in gallon sized ziplock bag. Add in chicken and peppers, seal closed, and place in freezer.

When ready to use, thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on low for 3-4 hours.

Remove from slow cooker and serve over rice.

Top with peanuts, scallions, and cilantro.

Sweet Potato Basil Soup

Ingredients

~ 2 sweet potatoes, or yams peeled and diced

~ ½ yellow onion, sliced

~ 1 14oz coconut milk

~ 1 cup vegetable broth

~ 2 garlic cloves, minced

~ 1 tbsp dried basil

~ salt & pepper, to taste

Instructions

Combine all ingredients in gallon sized Ziploc bag, seal and place in freezer. When ready to use thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on high for 3 hours.

Pour contents into blender or food processor and puree mixture until smooth.  (I personally like to add cooked shredded chicken to the soup to make it a little more hearty).

Mexican Pork and Sweet Potato Stew

Ingredients

~ 1 lb lean pork loin, cut into chunks

~ 1 cup green chilies, diced

~ ½ cups chicken broth

~ 2 med sweet potatoes, peeled and cubed

~ 1 med red onion, chopped

~ 1 14.5 oz can diced tomatoes, fire roasted

~ ½ tsp cumin

~ ½ tsp salt

~ ¼ tsp pepper

~ 1 tbsp lime juice

Instructions

Place all ingredients except lime in a gallon sized Ziploc bag. Seal and place in freezer.

When ready to use thaw in fridge for 24 hours. Place thawed contents in crock-pot and cook on low for 6-7 hours. Add lime juice and stir well.

Cashew Chicken

Ingredients

~ 4 boneless, skinless chicken breasts

~ ½ cup flour

~ ½ tsp black pepper

~ 1 tbsp canola oil

~ 3 tbsp honey

~ ¼ cup soy sauce

~ 2 tbsp rice wine vinegar

~ 1 tbsp brown sugar

~ 1 garlic clove, minced

~ ½ tsp grated ginger

~ ¼ tsp red pepper flakes

~ ½ cup cashews

Instructions

Combine flour and pepper in large plastic bag, add chicken and toss to coat.

Heat oil in skillet over medium heat and brown chicken for 2 minutes on each side, set aside to cool.

Whisk together honey, soy sauce, rice wine vinegar, brown sugar, garlic, ginger, and red pepper flakes and place in gallon sized ziplock bag, add in chicken and seal closed. Place in freezer.

When ready to use thaw in fridge for 24 hours. Empty thawed contents into crock-pot and cook on low for 3-4 hours. Slice chicken and stir in cashews.

Serve over rice.

CrockPot Pineapple Chicken

Ingredients

~ 3-4 boneless skinless chicken breasts

~ 1¼ cup white sugar

~ ¼ cup soy sauce

~ ½ cup pineapple juice (can use juice from crushed pineapple can)

~ ½ cup ketchup

~ 2 tbsp Red Wine Vinegar

~ 1 tbsp mustard

~ 1 16oz can crushed pineapple or pineapple tidbits

Instructions

In a small saucepan over medium heat, mix together sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to boil and cook until well combined, about 3-4 minutes. Set in fridge to let cool.

Once cooled combine all ingredients in a gallon sized ziploc bag. Seal closed and place in freezer.

When ready to use thaw in fridge for 24 hours, place thawed contents in crock-pot and cook on low for 7-8 hours or high for 4 hours.

Serve over rice.