FREEZER BAG MEALS FOR THE SLOW COOKER

8 Freezer Bag Meals for the Slow Cooker

 

1. Minestrone with Farro

  • 12 oz bag frozen green beans
  • 15 oz can cannellini beans (drained & rinsed)
  • 28 oz can crushed tomatoes
  • 10-12 oz bag frozen spinach
  • 1 cup farro
  • 1 pkt. Italian seasoning
  • 1/4 cup carrot, diced
  • 1/4 cup onion, diced
  • 1 tsp garlic, minced
  • 1-32 oz carton vegetable stock
  • Salt and pepper to taste

Combine all ingredients except for the vegetable stock and place in a gallon-size freezer bag.

Cook: 3-4 hours on high or 5-6 on low. Enjoy with salad or fresh Italian baguette.

2. Southwestern 3 Bean Chili

  • 15 oz can black beans (drained & rinsed)
  • 15 oz can pinto beans (drained & rinsed)
  • 15 oz can kidney beans (drained & rinsed)
  • 1 pkt Fiesta Ranch Seasoning
  • 10 oz can Rotel tomatoes
  • 1/2 cup onions, diced
  • 1/2 cup peppers, diced
  • 10 oz can green chile enchilada sauce
  • 15 oz can corn (drained)
  • 1 tbsp. chili powder
  • 1 tsp cumin
  • 2 cups vegetable stock
  • Salt and pepper to taste

Combine all ingredients except for the vegetable stock and place in a gallon-size freezer bag.

Cook: 3-4 hours on high or 5-6 on low. Enjoy with corn muffins, tortilla chips, or couscous.

3. Curried Butternut Squash and Chickpea Stew

  • 24 oz Cubed Butternut Squash
  • 1/2 cup onion, diced
  • 15 oz can chickpeas (drained & rinsed)
  • 1 tbsp curry powder
  • 1 tsp ginger
  • 1/2 cup peppers, diced
  • 12 oz can coconut milk
  • 1 tsp garlic, minced
  • 2 cups vegetable stock
  • Salt and pepper to taste

Combine all ingredients except for the vegetable stock and place in a gallon-size freezer bag.

Cook: 3-4 hours on high or 5-6 on low. Enjoy with Basmati rice, quinoa, or couscous.

4. Kale, White Beans, & Lentils

  • 3 cups of kale chopped
  • 15 oz can white beans (drained & rinsed)
  • 1 cup red lentils
  • 1/2 cup onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 tsp. basil
  • 1 tsp. sage
  • 1 tsp. garlic, minced
  • 1-32oz carton vegetable stock
  • Salt and pepper to taste

Combine all ingredients except for the vegetable stock and place in a gallon-size freezer bag.

Cook: 3-4 hours on high or 5-6 on low.

5. Greek Stuffed Peppers

  • 4 large bell peppers (tops cut off and seeds removed)
  • 1/2 cup Kalamata olives
  • 1 tbsp capers
  • 10 oz bag frozen spinach
  • 1/4 cup pesto
  • 1/4 cup sundried tomatoes
  • 1/2 cup pearled barley
  • 3 oz cream cheese
  • 15 oz tomato sauce
  • 2 cups vegetable stock

Combine the olives, capers, spinach, pesto, tomatoes, barley, & cream cheese in a mixing bowl. Stuff the mixture into each of the bell peppers and place the peppers in a gallon-size freezer bag. Pour the tomato sauce and vegetable stock into the crockpot before placing the peppers inside to cook.

Cook: 3-4 hours on high or 5-6 on low.

3 Slow Cooker Freezer Meals with Meat 6. Sweet and Sour Meatballs

  • 1-20 oz package of frozen meatballs
  • 1/2 cup sliced onions
  • 1/2 cup sliced peppers
  • 10 oz sweet and sour sauce
  • 12 oz grape jelly
  • 1 cup of water or stock
  • Salt and pepper to taste

Place all ingredients except for water or stock into a gallon-size freezer bag.

Cook: 3-4 hours on high or 4-6 on low. Add 1 cup of water or stock at the beginning of the cook time. Enjoy with rice noodles or grain of choice.

7. Chicken Tortilla Soup

  • 2-3 chicken thighs (boneless & skinless)
  • 10 oz bag of frozen corn
  • 1 can of black beans (drained & rinsed)
  • 1 can of Rotel
  • 1/2 cup of diced peppers
  • 3/4 cup of diced onion
  • 1 taco seasoning packet
  • 1 ranch dip packet
  • 1-32 oz carton chicken stock
  • Salt and pepper to taste

Combine all ingredients except for the chicken stock and place in a gallon-size freezer bag.

Cook: 3-4 hours on high or 5-6 on low. Shred chicken when cook time is complete and return to the pot. Enjoy with tortilla strips, rice or grain of choice.

8. Beef Bourgnignon

  • 1 pound chuck roast cubed
  • 4 oz pancetta cubed
  • 1/2 cup celery diced
  • 1/2 cup carrots
  • 10 pearl onions
  • 1 cup Burgundy wine
  • 1 tsp garlic powder
  • 1/2 tsp sage
  • 1 tbsp Italian seasoning
  • 1-32 oz carton beef stock

Place all ingredients except for the beef stock into a gallon-size freezer bag.

Cook: 6-8 hours on Low. Add the beef stock at the beginning of the cook time. Enjoy with roasted potatoes, mashed sweet potatoes or pureed parsnips.

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