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The concept of freezer cooking with a slow cooker is the same as any other freezer cooking: you prep lots of meals all at one time and freeze them, making it really easy to pull a meal out and have dinner ready super quickly. With freezer cooking for a slow cooker, however, you don’t have to do any cooking beforehand! Basically, you just throw your prepped meal in the slow cooker and you’re done. These 5 slow cooker freezer recipes have all been tested in my kitchen and enjoyed by my family.
5 Slow Cooker Freezer Recipes
There isn’t anything special about these recipes, but make sure you follow the steps below.
1.Once you’ve chosen your recipe that is compatible with a slow cooker, prep your ingredients. Chop your onions, mince your garlic, and so on.
2. In a labeled gallon-sized storage bag, add all of the ingredients (including the raw meat, liquids, spices, etc.).
3. Remove the excess air from the bag, seal tightly, and store flat in the freezer.
4. When you’re ready to cook one of the dinners, remove it from the freezer the night before and let it thaw overnight in the refrigerator. Add to the slow cooker and cook according to the recipe’s directions.
Really, you’re just dumping a whole recipe into a storage bag and preserving it in the freezer until it’s ready to be cooked. I personally think this is the easiest way to freezer cook since you’re putting the majority of the work on your slow cooker.
Beef Stir Fry
1 lb flank steak, sliced into strips
1/4 cup cornstarch
1 bell pepper, chopped
1 medium onion, sliced
1 cup sliced carrots
1/2 lb fresh green beans
1 inch fresh ginger, peeled and minced
1 garlic clove, minced
1/4 cup extra virgin olive oil
1/4 cup brown sugar
3/4 cup lower sodium soy sauce
3/4 cup water
1/8 cup sriracha (optional)
1 cup chopped fresh broccoli
1. Add the steak and cornstarch to a labeled gallon-sized storage bag. Shake to evenly coat.
2. Add the next 11 ingredients (through the sriracha) to the bag and shake/toss to combine everything. Remove excess air and freeze flat.
To cook: Thaw bag in refrigerator overnight. Cook in a slow cooker on low for 4-6 hours. In the last 30 minutes of cooking, add the chopped broccoli. Serve over rice.
Tomato Soup
1 medium onion, diced
2 garlic cloves, minced
salt & freshly ground black pepper (to taste)
1/4 tsp cayenne pepper
32 oz low sodium chicken broth
(2) 28 oz cans crushed tomatoes
1 cup heavy cream
1. Add the first 6 ingredients (through the tomatoes) to a labeled gallon-sized storage bag and shake/toss to combine. Freeze flat.
To cook: Thaw bag in refrigerator overnight. Cook in a slow cooker on low for 6-8 hours. In the last few minutes of cooking, use an immersion blender to blend the soup until smooth (if you don’t have an immersion blender, you can transfer the soup to a blender and blend in batches). Stir in the heavy cream. Serve with grilled cheese sandwiches.
Chicken Fajitas
1 lb boneless, skinless chicken breasts
1 cup sliced onions
1 bell pepper, sliced
1 tbsp ground cumin
salt & freshly ground black pepper (to taste)
3/4 cup low sodium chicken broth
1. Add all ingredients to a labeled gallon-sized storage bag and shake/toss to combine. Freeze flat.
To cook: Thaw bag in refrigerator overnight. Cook in a slow cooker on low for 4-6 hours. Shred chicken with a fork. Serve with tortillas, cilantro, and hot sauce.
Black Bean Chili
1 medium onion, diced
1 garlic clove, minced
1 bell pepper, diced
(2) poblano peppers, diced
1 jalapeno, diced
salt & freshly ground black pepper (to taste)
1 tsp chili powder
1 tbsp cumin
2 cups frozen corn kernels
2 cans black beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 28 oz can tomatoes
1. Add all ingredients to a labeled gallon-sized storage bag and shake/toss to combine. Freeze flat.
To cook: Thaw bag in refrigerator overnight. Cook in a slow cooker on low for 6-8 hours. Serve with shredded cheese and cilantro.
Chicken Stew
1 lb boneless, skinless chicken breasts
1 cup sliced onions
2 cups baby carrots
1 tbsp dried oregano
1 tsp dried thyme
salt & freshly ground pepper (to taste)
1 lb red potatoes, cut in half
1 cup low sodium chicken broth
1. Add all ingredients to a labeled gallon-sized storage bag and shake/toss to combine. Freeze flat.
To cook: Thaw bag in refrigerator overnight. Cook in a slow cooker on low for 6-8 hours.
Do you have a favorite slow cooker freezer recipe? Let us know in the comments!
