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Six Healthy Freezer Crockpot Meals in 50 Minutes

By October 20, 2014Freezer Prep Session

Forget heavy crockpot recipes made with condensed soups.  My healthy freezer crockpot meals are made with meat, real food, and vegetables.  Here’s how you can prep six meals in 50 minutes, including my recipes, grocery list, and most helpful tips.

Six Healthy Freezer Crockpot Meals in 50 Minutes

I prepped six healthy crockpot freezer meals last week and they were so easy to make.  None of the recipes required any cooking ahead of time so I was able to prep all six in 50 minutes time (including clean-up!).

Here’s what I made…

CLICK HERE FOR THE FREE RECIPES AND GROCERY LIST

In my six freezer meals in 30 minutes post, I explained why I always double my freezer meals.  Basically, making two of each meal saves money and time and we always look forward to eating the same meal twice.  Plus, I love having extra meals on-hand to give to family and friends.

I’ll tell you that we already tried all of the recipes and they’re delicious!  I bought the ingredients from Aldi and another local grocery store for a total of $73.45.  I bought organic ingredients and didn’t find any great sales or coupons.

Six Healthy Freezer Crockpot Meals in 50 Minutes

 What’s so great about these freezer crockpot meals?

  • The recipes are healthy!  (No condensed soups here!)
  • The recipes are delicious.  (We already tried all three and my husband gave them two thumbs up.)
  • I was able to prep all six meals in 50 minutes.

I froze all of my meals raw so they were very easy and quick to make.  Plus, they’ll cook for the first time in my crockpot and won’t taste like leftovers at all.  Wahoo!

Six Healthy Freezer Crockpot Meals in 50 Minutes

Here’s how I prep my healthy freezer crockpot meals quickly and efficiently…

  1. I grocery shop ahead of time.
  2. I print my recipes so I don’t have to search for them on my phone/tablet/computer.
  3. On my prep day, I label my freezer bags and get out all of the necessary ingredients.
  4. I chop all of the fresh vegetables and then work in an assembly line to fill all of the freezer bags.
  5. Seal, lay flat in the freezer, and store for up to 3 months.  Easy-peasy!

When we’re ready to eat, I thaw the meal in the refrigerator overnight and then let the crockpot do all the work.  (If I forget to thaw overnight, I thaw the freezer bag in cold water.) If you’re new to freezer cooking, my crockpot freezer eBooks also contain a lot of great recipes and tips.

Six Healthy Freezer Crockpot Meals in 50 Minutes

Questions or comments?  Leave a comment below.  I’d love to hear from you!


P.S. I’m considering doing a future freezer cooking session with ingredients from only one store (For example, Costco, Trader Joe’s, or Whole Foods)  Thoughts??

P.P.S. One of my readers made these printable labels and emailed them to me to share.  Wasn’t that nice of her?!?  Click here to download: FREE PRINTABLE FREEZER LABELS

221 Comments

  • Linda says:

    Awesome! These all look delicious! Definitely trying them all. Now that I am “empty nested”, it’s hard to get motivated to cooking everyday….so I LOVE the idea of cooking ONE day and having nutritional, tasty meals to enjoy each day. Thank you!!

    AND would love to have you dedicate some ideas for a Costco specific shopping trip1

  • Stevi says:

    The recipes look relish! I like your idea of doing a store specific shopping/freezer meal post, but not everyone has a Costco, Aldi, Whole Foods, or Trader Joes near them. That’s my only concern.

  • Ashley says:

    Where can I find those labels I love them

  • Kim says:

    You had me at “crockpot freezer meals!”

    These look so yummy! I’m especially tempted by the Terriyaki Chicken recipe. I keep trying to find a recipe that tastes like the stuff you can find at Japanese hibachis. I love that and would love to find a cheap alternative to going out to eat.

    I also love your labels. What a great idea. Did you make those up yourself? How do you get them to stick to a frozen bag? Thanks for sharing all these great idea. I’m going to have to add these recipes to my shopping list.

  • Janene says:

    Ready for some new & healthy freezer meal recipes. Thanks for posting.

  • Maya says:

    Do you cut the chicken into pieces or leave them whole? The recipes look great! I did about 8 chicken ones last month and it has been so nice to pull supper out of the freezer every few days.

  • Tyna Begley says:

    Very cool, thank you! Where do I get those nifty recipe card thingies in the pictures?

  • Laurie Jo says:

    Just found your website – love all your freezer meals and tips. I’ve been freezer cooking for a little over a year and it’s wonderful – so great to have some new recipes, thanks! I’d love a post about meals all done from Costco!

  • Shalon says:

    Would it be possible to use a vegetable besides the carrots for the beef recipe? I am not a fan of cooked carrots at all. What would be a good substitute?

    • Kelly says:

      Maybe green beans? (Fresh or frozen) Or frozen broccoli?

      • Linda says:

        I am going to try this out this week. My kids won’t eat carrots so I am going with broccoli. Do you know the equivalent of 2 lbs of carrots in broccoli. I’m thinking it is much lighter?

        • Kelly says:

          I would just add 1-2 pounds based on the amount of vegetable side dish that your family normally eats. I would definitely use frozen broccoli florets instead of fresh ones though, if you’re planning to freeze the meals, because I don’t think fresh broccoli freezes well. You’ll also want to watch the cooking time because broccoli cooks faster than carrots.

          • Nicole says:

            Is there a way to learn what veggies you can freeze fresh and what to use frozen?

          • Kelly says:

            I don’t know any shortcuts besides looking around on google. The only one I’ve had a lot of issues with is fresh broccoli.

  • Holly says:

    Hi Kelly,
    Just wondering-are these meals diabetic friendly? I’m looking to make a few easy meals for a work-family couple who are diabetic. I know very little at the moment about diabetic friendly recipes.

    Thanks!
    Holly

    • Kelly says:

      Holly, I’m sorry to say that I don’t know much either. If you find out their restrictions, let me know and I’ll try to make some recipe suggestions.

      • Bobbi Hampel says:

        I would be interested in diabetic friendly crock pot recipes too. I am soon to be an empty nester also, and I don’t understand why my older sister won’t do things like this. She eats fast food 2-3 times a day.

  • Helen says:

    Would love to see a post with whole foods as the dedicated store. Definitely going to add these to my mix of crock pot meals. Thanks for recipes without condensed soups!

  • Ronda says:

    Kelly, I am definitely going to keep reading your blog, I got here through a link on livesimply.com and this fits my needs perfectly right now. I think this will benefit me the most by letting me put together recipes while it’s fresh in my brain and then cook them so easily without having to look up a recipe. It makes sense and I will be saving money by not letting good food get thrown away before I can cook it.

  • Kim says:

    Hi
    love these ideas! My husband and I each own a business so we are super busy and never remember to defrost anything. Is there anyway to put these dishes from the freezer to the crockpot?

    • Kelly says:

      I do not recommend it. One, it is hard to fit a square, frozen block in an oval crockpot. Two, the USDA food safety guidelines recommend thawing. To help me remember, I have a chalkboard hanging in our dining room with a list of the meals that we’re going to eat for dinner that week. Also, if I don’t thaw overnight, I do a “quick thaw” in cold water.

      Hope this helps. If you decide to try it frozen anyway, just run the bag under water long enough to break it apart. It will probably turn out fine, but because it might not be 100% safe for the raw meat I can’t recommend doing it that way.

  • Abby says:

    These are GREAT ideas! Thank you so much for sharing them. I would love to see a Costco or Whole Foods centric post for more freezer meals. Is there an email list I could join to know when you post new stuff? I’m also going to buy your adorable cards to put on the bags. I need all the help I can get staying organized!

  • Tessa says:

    Hi
    Curious- Do you ever do any vegetarian meals or ones that would be adaptable with tofu or other meat substitutes?
    My husband is a meat eater and I am not. So, I am trying to do 2 different versions..

    Thanks in Advance!

  • Michelle says:

    Hi, the beef recipe calls for potato’s but I don’t see them on the ingredient list on the bag…do you add the potato’s and freeze them in the bag?

    • Kelly says:

      I did not add potatoes to my freezer meal. If you open the printable pdf, you can find the exact recipes that I used. Hope this helps!

  • Johanna says:

    I have been following your Blog for about a year now and I love your super-buget friendly, make ahead meals. I am a teacher and with two small kids and a husband who works nights. Needless to say if dinner isn’t ready in like 20 minutes, we don’t get to eat together. My question is random, but I was wondering where you get the ingredient labels you put on you freezer bags? Are these something you made yourself and printed out or can you suggest somewhere to get something like that? Thank you and God Bless!

    • Kelly says:

      First, let me thank you for the encouragement Johanna. I really appreciate that. 🙂 Second, I designed the labels for my No Cook Freezer Meals cookbook. I print them and tape them to my bags with shipping tape. Helps me remember what’s inside and is really nice when I give the meals to friends and family members.

  • Kate says:

    hi there! Thanks for these recipes! I just prepped all of the meals but I have a question on the pulled pork. There isn’t a lot of liquid in the recipe like the other two. Is it okay to cook meat in the crockpot without hardly any liquid in the bottom? Did I miss a step?

  • Jill says:

    Approximately how many people would one of the meals feed?

  • Michelle says:

    I followed steps to a T and wound up with a soupy mush. What did I do wrong?

  • Sara says:

    I leave the house at 7:30 and don’t get home until 5:30. Is it possible to cook these dishes on low for 10 hours? Wouldn’t it be overcooked?

    • Kelly says:

      I recommend using a small slow cooker (2qt or 4qt at most) and one with a timer would be idea because you program it to switch to warm.

      • Sara says:

        Do you have a favorite Crock Pot ?

        • Kelly says:

          It’s funny you ask that because I’m in the process of testing out five of them. 🙂 I think this is my favorite basic model: Crock-pot 6 Quart Cook and Carry. It has a timer and I love the clips on the lid – perfect for when I take food to family and friends.

          • Syd says:

            I love this crockpot too (mentioned above). It’s a great size for all kinds of recipes. The timer makes it so wonderful. It switches to “Keep Warm” after the cook time. I drive home feeling like I’ve got kitchen help on duty getting dinner underway!

  • Shaina says:

    I dont’ have soy sauce, but I do have Teriyaki sauce. Do you think that will still be ok with the Chicken Teriyaki? I mean, Teriyaki is in the name. 🙂

    Shaina

  • Marion says:

    Would love to see some vegetarian crockpot freezer meals.

  • Ruth says:

    The only problem I am having with these recipes that call for larger cuts of meat and when you say “thaw in the fridge over night” I could have left this chunk of pork all night and all day and it would still be frozen solid. It’s not thawing in the fridge, and over night on the counter sounds like a bad idea to me. Any suggestions?

    • Kelly says:

      There is more detailed info in my No Cook Freezer Meals cookbook (it has at least 20 pages of tips), but you can thaw the bag in cold water if it doesn’t thaw in the refrigerator. I will say that my meals are not always 100% thawed when I add them to my crockpot, and they seem to still turn out OK.

  • Pat says:

    Wonderful! Thank yo so much…I can’t wait to try these!

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  • ZMsMommy says:

    I love my crockpot to use on busy days of work, school, and after school/evening activities. It was so nice to have something waiting for us when we got home. But my family is very picky and they don’t like leftovers, so many make-ahead freezer meal recipes are non-starters for them. Enter Kelly and her recipes.

    I made the Crockpot Balsamic Beef with Carrots yesterday for the first time after prepping it two weeks ago, along with the other meals in this post. My family loved it, which is saying a lotI made the following adjustments to suit my family’s taste and what I had in the pantry. Instead of all carrots, I used half the amount of carrots and half Idaho potatoes. I think red potatoes would work well here too. Also I used one can of beef broth, which is 14.5oz, so slightly less than the two cups called for in the recipe. I let it all cook for almost 12 hours because that’s how long we were out of the house. Also my husband let the top brown a little in the crockpot and turned it every few hours or so. The result was delicious. My kids didn’t love the carrots and potatoes, but I did. My food snob husband loved the flavor but not the cut of meat and suggested using beef short ribs next time. Umm, 3x the price, so not budget friendly but delicious, I’m sure.

    One more thing, I cut the carrots and potatoes into big chunks of 1-1/2″ to 2″ and they held their shape. Overall, a winner for my very picky family. I have another bag in the freezer to make another day. Thank you for a great recipe and a super time saver. Thank you for sharing.

  • Sandra says:

    i love the idea of freezing up meals for the crockpot but what happens to the veggies that are frozen without blanching? The enzymes will react and you will be left with tough veggies. All non-acid veggies must be blanched before freezing.

  • Lisa Hoffee says:

    I love these recipes! I also really like the labels you are using on your freezer bags! Do you have a printable available for them? Thanks so much for sharing!

  • Kylie says:

    I just made up the Crockpot Lime Shredded Pork.
    Other than the 4 ingredients you freeze with it, I don’t see any liquid to keep it moist in the crock pot. I don’t want it to turn out dry.. am I missing something or is this just a miracle recipe, and no extra liquid is needed?
    Thank you!

    • Kelly says:

      No extra liquid is needed. The meat itself will release a lot of liquid while cooking. As long as you used a pork shoulder you’ll be fine, I promise!

  • Ro says:

    i thought it’s unsafe yo put raw meat with veggies together in a bag to freeze? Also, when you have all the veggies with the meat, won’t they get get too soggy/soft when cooked in crockpot?
    I’m new to crockpot freezer meals, so please bear with me
    Thanks .

    • Kelly says:

      Happy to answer your questions, Ro. According to the USDA Food Safety and Inspection Service, freezing to 0 °F inactivates microbes present in food (like bacteria, yeasts, and molds), so it’s perfectly safe to freeze raw meat and veggies in the same bag. No, the veggies won’t be too soft. Give it a try – I bet you’ll get hooked! 🙂

  • Chris says:

    These recipes look great! What size crockpot did you use for the recipes?

    • Kelly says:

      I typically use my 6-quart, but they’ll work in a 4-quart too. The roasts might need to cook a little bit longer is a smaller slow cooker.

  • cris says:

    wanted to make the pulled pork recipe but I only have a pork tenderloin, would that work as well?

  • Diana says:

    I Love that these don’t have the condensed soups! They are so bad and full of sodium. Thank you for sharing.

  • Emily says:

    The beef roast is amazing! I don’t usually like cooked carrots, but the flavor is so good in this recipe, and I was pleasantly surprised that they didn’t get mushy after cooking all day. The pork tacos were great too, and tomorrow we are trying the teriyaki. I usually try not to eat too much sugar(including natural stuff like honey), and I think these recipes would still be great with half the honey, so I might try that next time. I’m new to freezer meals, and I made these meals and some from another post of yours in one day. That’s 12 meals in a few hours, and only one mess. We spent our normal weekly grocery budget, but these meals will last us over a month. I can’t wait to try some more of your recipes! Thank you 🙂

  • Rebecca says:

    I just found this site and love the idea of freezing so many meals at once. However, I have a larger family size, so am wanting to add in potatoes or rice with some of the meals to make it stretch and still be filling. Do you ever freeze potatoes? Or would it be better to put them in fresh in the morning? Thank you for your help!

    • Kelly says:

      Yes, you can freeze raw potatoes. When I do it, I chop them right before freezing and add them to the top of the bag. Then I seal the bag right away and freeze it. I think keeping them away from too much exposed air is key. I also try to do a “quick thaw” in warm water instead of thawing in the fridge overnight. I think that might help too. I’m not sure exactly why my method works, but my potatoes never turn out black.

  • K says:

    Thank you thank you thank you! I am just embarking on your recipes and this has been an ‘aspirational’ way of cooking for me for a long time. I love making all my meals on Sundays but I often struggle with figuring out what to make ahead, what to freeze, what to double and split, what recipes “go” together so I can bulk up on the same ingredient etc. etc. etc. I was also getting bored of doing the same thing in the crockpot. I just tried these recipes on Sunday and I am SO excited. We had the chicken teriyaki last night and it was absolutely delicious. Excited to try the pork tonight. My favorite thing about your posts is that you include the grocery list as a separate combined list – that is SO helpful. The 10 Costco meals is up next for me. I really like the “store-focused” posts so thanks for those. I never comment on blogs but I just had to give you even more applause. Thanks (and saw your newsletter last night – congrats!)

    • Kelly says:

      Thank you so much, Kimberly. I’m so glad to hear this method of meal prep is working for you. I really appreciate the encouragement and support.

  • advomaxlife says:

    I can not thank you enough for the time you have poured in to this. You have just made my life so much easier. I can not wait to share this with ALL my friends, coworkers. Shopping today was made so easy and focused with the grocery list. I haven’t even tried one of the meals yet but purchased the eCookbook because I already know how awesome this is. I noticed in the nutritional information for the recipes in the eCookbook. Is this information available for the Lime Shredded Pork, Chicken Teriyaki, Balsamic Beef Roast with Carrot Crockpot recipes?

    • Kelly says:

      No, at this time I’m only able to calculate it for my eCookbook recipes. It takes me a long time to calculate that information! Thank for your encouragement and support.

  • Chris says:

    So far, I’ve made the balsamic beef and teriyaki chicken. They were both over powered by the liquid ingredients and looked like a dark watery mush. I put in all the ingredients according to the recipe and followes the cooking times. Is this how crock pot meals usually turn out or did I do something wrong? Those of you who got it right, what did your meals look like/taste like when you were done?

    • Kelly says:

      The description of “mush” is definitely not right. I would decrease the cooking time by at least a few hours.

  • Jaynee says:

    The answers to these questions are probably posted somewhere else, but… 1) How many people does each meal serve? 2) Your meals have a use-by date written on them. As a total germophobe, I love that! How do you determine your use-by date?

    Thanks!

    • Kelly says:

      1) The average is 4-6 servings, but I try to include more information in the printable pdf. 2) I use three months from the prep date.

  • Amy says:

    Hi. I have to agree with Chris. I just made the teriyaki chicken tonight and it was a pile of brown watery mush. Not tasty at all and the veggies weren’t even distinguishable. I followed all instructions and I don’t think reducing the cooking time by a couple of hours would have made a difference. The veggies aren’t very firm to begin with when they thaw. How do you keep veggies from turning to mush in the crockpot?

  • kelly polizzi says:

    forgive me if you answered this question already but i was wondering how you managed to stick those printable labels onto the zip locked bags?

  • Crystal says:

    Thank you so much for sharing these healthy ideas with us….

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  • Ann says:

    How come I only see the ingredients listed, but I don’t see the measurements. How do I know how much of each to put? Thank You.

  • Sherry says:

    curious where you can buy your book. I tried the links above and I get a 404 error message. thanks!

  • Sherry S. says:

    Do you include measurements in your recipes, or is it like the Chicken Teriyaki image where it just lists the ingredients but no measurements? I don’t do well without the “1/2 cup” or “1/4 teaspoon” info. I’m not good at experimenting with seasonings, especially for a recipe I’ve never made before so the measurements are always appreciated. 🙂

  • Maria says:

    What size of crock pot do you use? Most crocks need to be filled half to 3/4’s otherwise they will cook too hot or fast. I think it’s important that you specify the size for each recipe

  • Patty says:

    I am not clear on your teriyaki chicken recipe. What vegetables are in it & how much ? I would like to know exact measurements are for this recipe.

    Thank you,
    Patty

  • Wanda says:

    I would LOVE to try your Crock Pot Chicken Teriyaki and I’ve tried and tried to click on your grocery list and recipes and it will not pull up. ? I absolutely love the idea of preparing meals ahead of time and just thawing and throwing in the Crock Pot and let it go! Please advise if there’s another way to find this particular recipe. Thanks in advance!

  • Linda says:

    I tried the chicken teriyaki recipe today. Low, 6 hours, and I also got a dark mush. Veggies weren’t recognizable at all. I haven’t tasted it yet because my rice is steaming but I’m a little afraid!

  • Angie says:

    Thanks for the great recipes! I was wondering how long each of these meals last in the freezer??
    Thanks so much!

  • Chance says:

    Just curious, the grocery list calls for 2 lbs chicken but in the recipes only states needing 1 lb. Am I missing something or is it a typo?

    THANKS

  • Alexis says:

    I am very excited to try these freezeable crockpot recipes and even printed out the convenient recipe card instructions you provided. Thank you. My only confusion is that the recipe card to tape on the freezer bag includes vegetables, however, the link for the recipe does not include vegetables. I saw your note that everything is in the printable PDF but only see the recipe on the Taylor House site linked from your page. Are you able to please direct me to the chicken teriyaki recipe that includes vegetables? Thanks for all of your tips and tricks, and I can’t wait to test out these recipes.
    – Alexis

    • Alexis says:

      Of course, after sending my comment, I found the answers I was looking for under a different link titled, “Six Healthy Freezer Crockpot Meals in 50 Minutes.” 🙂

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  • Leah says:

    So, I’m trying to organize some freezer meals, but I’m just cooking for myself. I had thought to potentially split the recipes up into smaller bags, and then also use a smaller crockpot. I’ve never used a smaller crockpot than the 6 quart one, but my roommate has a 2 quart one. Do you think I could use the same timing for the recipes, or would the cooking time have to be adjusted?

  • Carrie says:

    I couldn’t believe how disgusting the chicken terriyaki recipe was. Unfortunately, even though my family and I vow to never waste food, I’m going to have to throw out the other two bags. The balsamic roast was tasty though.
    I followed the recipe to a tee.

    • Russ says:

      Agree on chicken. Maybe it was my slow cooker, but the vegetables were all mush after 3 hours. The chicken was moist, but had a really weird flavor. Can’t win ’em all – thanks for posting.

  • April says:

    Hi, I have the teriyaki chicken cooking in my slow cooker right now! My question is, my ingredients were all fresh, except I have frozen veggies, which are still in the freezer. When should I put the frozen veggies in? Like, an hour before it’s done? Please let me know ASAP! Thank you!!! I’m super excited for dinner!!!

  • John says:

    We cook things in our crock pot in oven bags to ease the cleaning. mmm wonder how they survive freezing before cooking.

  • Amanda B. says:

    Hi, I’m new to the whOle freezer meal idea. My family is very busy thru the week with evening activites. I love that all use fresh ingredients. We try stay away from red meat. Do you have any turkey recipes??

    • Kelly says:

      If you search my site you should find a really good turkey black bean chili recipe. There are also a TON of chicken recipes.

  • Andrea says:

    You are having crossed contamination by putting raw meat and vegetables. I think this is quite dangerous.

  • Rebecca says:

    I was looking over the recipe for the slow cooker chicken teriyaki and they don’t have vegetables in the recipe but your picture does. I was wondering if you could tell me what vegetables you added, how much to make that meal, and were they fresh, frozen or canned vegetables. It looks fantastic and really want to make it with the vegetables. Thank you!

  • Meg says:

    I don’t have a crock pot. Is it possible to do this on top of the stove or in the oven?

  • Amy says:

    Kelly – the photo of the Chicken Teriyaki bag above does not match the photo when you go to the link. I like the bag above containing broccoli, red bell peppers?, other veggies…but those are not listed on the recipe when you go to the link. What veggies are pictured in the bag above and when do you add them to the crockpot in the cooking process? Thanks!

    • Kelly says:

      The recipe that I used can be found in the printable pdf. It’s about half-way down the page and is written in a green font, “SIX HEALTHY FREEZER CROCKPOT MEALS IN 50 MIN – GROCERY LIST AND RECIPES”. I used a bag of frozen stir fry veggies that contained broccoli, red peppers, onions, etc.

  • Kasie says:

    Is there a reason why you can’t add the beef broth to the freezer bag when prepping? (Balsamic beef roast) sorry I’m new to his ☺️

  • Cath says:

    Hi, just wondering what Suze bags do you recommend? New to sc world and making ahead sounds a great idea! Thanks

  • Syd says:

    I would have to use my lunch hour to come start my crockpot for a four hour cook. Could I not thaw ahead and do a full eight?

    • Syd says:

      Sorry! Helps to read full directions before asking questions. I see that all can be eight or more hours. They all sound delish! Can’t wait to try them this week!

  • Lori says:

    I assume these recipes are for 4-6 persons? I live alone and was wondering…can you make them and freeze them after cooking? The reason is when I make a big pot of soup or chili I put a 1 qt. zip-lock plastic bag in a large mug, pour in the cooked chili, I do this for however many of the mugs that the recipe will provide, seal the bag (squeeze out the air) and lay them fairly flat, then freeze them. It’s simple to stack them in the freezer. Then when a want just one serving I take one out, thaw it and then heat it up on the stove. I don’t use the microwave because it alters the flavor. Anyway, I was hoping I could try these recipes of yours,, cook them in the crockpot and then freeze them in individual servings as I explained above. However; I see you are freezing them raw and then taking them out to cook in the crockpot, so I’m not sure if they can be frozen afterward.

  • Lee-Ann says:

    Thank you so much for sharing your ideas and recipes Kelly. I live in the sticks and this is just what I need, something that will cook happily all day long in my wood burning oven! Will definitely keep checking your site (found you on Pinterest). Bless you for your patience in answering the same questions over and over in the comments…you are clearly amazing. Have a lovely week!

  • Andrea says:

    I can’t wait to try this! Do I need to remove the air from the bag with a vacuum sealer or can I use a regular ziploc freezer bag?

  • MIchele says:

    I’m eager to try the lime pork recipe….do you have any suggestions on serving it other than rice (my hubby wants to stay away from rice for now). I did see you had tacos but do you have a suggestion for what to put on them or any other suggestions for serving it? Thanks.

  • Foivi says:

    Hello Kelly! I am Foivi from Greece! Congrats for your lovely blog! In Greece we are not used to Freezer crockpot meals… but i would like to give it a try as i am expecting my second baby soon. One question… isn’t a bit of dangerous raw meat with veggies in the same bag? i guess i will freeze them asap, but is it safe? thay will spend some time together during thaw time… thank you and keep on inspiring us!

  • Chelsea says:

    Love these! Are the recipes in the printable pdf already doubled? Or should I double what is written? Thank you so much for sharing!

    • Kelly says:

      The grocery list is written for all six meals. The recipes are written per bag so you know how much to add to each one.

  • Christine says:

    I’ve been making a bunch of these over the last couple of weeks in preparation for having our third baby. I noticed that several bags of meals don’t seem to be frozen solid – the meat does, but the sauces are still slightly liquid-like. Is this ok & normal? Perhaps from the oils? I’m starting to panic that something could be terribly wrong! And I did check my freezer temp: it’s -5F. Thank you!

  • Sarah says:

    Hi! Would I be able buy a large bag of frozen chicken and sub that for the recipes?

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  • Tiffany C. says:

    These are great and THANK YOUR for the labels. I love that the bag lists “use by” rather than listing the date it was made. This is a huge time saver and takes the guess work out of pulling these out!

  • Angie A says:

    Just want to start off by saying thank you. This will be my first attempt at freezer crockpot meals and you made it so easy.

    Sorry for the silly questions but I’m rather new to freezer meals and haven’t had much success with crockpot meals. Several of the meals have variable cook times 8-12 hours 4-8. That’s a pretty big gap. How do I know how long to cook it for?

    My pork shoulder had lots of fat so a trimmed some of it do you think that will still be okay. My family isn’t so keen on super fatty meals. Or should I add liquid? I making the 6 healthy meals in 50mins. Thanks for the help.

    • Kelly says:

      Hi Angie! I find that most recipes cook through in 6 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot. I would start with that amount of time and then increase or decrease as needed.

      Trimming the fat is fine and I wouldn’t add extra liquid.

  • Jennifer says:

    I made all of these. I really gave it a chance. I love the meat but adding the veggies in means very mushy veggies. In fact, the veggies in the Chicken Teriyaki were like sludge. Waiting until I get home for veggies is an option I will probably try next.

  • Donna says:

    I made doubles of all 3 recipes last weekend and froze. It took me nearly 3 hours to do this including clean up but it was absolutely worth every minute and I will do it again. I’ve cooked one each of all 3 meals this week and my family LOVED them all. With the chicken teriyaki I used fresh veggies: broccoli, carrots and red peppers (that added a bit of prep time to my 3 hours) and they did come out a kind of mushy. Next time I will put the veggies in their own zip lock bag and add them to the crock pot an hour or so before dinner to keep them a bit less overcooked. The flavors of each dish were great! I cut the honey in half for the roast and the chicken and it wasn’t missed a bit. Thanks for sharing these recipes!

  • Karen says:

    Thank you so much for your post and the 6 free recipes. I’m getting ready to undust my crockpot 🙂 I printed my labels and getting everything organized for next week. One question: I cook for myself and i was wondering by how much should i resize the recipes? I like to take food for lunch everyday so I technically cook for 2 people.
    Again, thank you so much. Cant wait to share my results.

  • Christine says:

    I have been using your chicken recipes for a few months and they are GREAT! I was incredulous, but really liked the idea of preparing in advance and having everything done at once. I especially love how your recipes are simple, with ingredients I always have anyway, and taste so good! I can’t wait to try the beef and pork recipes now.

    I wanted to share a couple of tweaks that I do in the system. I have been trying to reduce our waste, so instead of using plastic bags, I have been using glass storage containers. I bought a couple of smaller sized pyrex and they have worked perfectly. I was concerned about freezer burn, but have had no issues. They are also easy to get every last drop of yummy seasoning out. Stacking them in the freezer is easy too.

    I love the labels you have made, so I made a laminated copy of each and I just tape it to the lid of my glass, that way I can re-use them.

    Thank you for sharing these recipes, they have truly changed our life. I actually cook dinner now, and know that I have something ready at hand even when life gets hectic.

    • Kelly says:

      Thanks so much for your kind words and tips, Christine. I’m so glad to hear that the glass dishes work. Several people have asked me about them and I wasn’t sure.

  • Felicia Johnson says:

    I bought a crock pot only to find out it had no automatic shutoff and was too big. I want to make crock pot recipes! What is a good reasonably priced 4 quart crock pot to get? I don’t want to make another mistake!

  • Ashley says:

    About the teriyaki sauce. Original recipe says to add corn starch after its done cooking. Do u add it to the sauce beforehand?

    • Kelly says:

      When I made it, I omitted it (You can see my recipe in the printable pdf). You can totally add it to the bag if you want though. I might decrease the amount though to 1-2 tablespoons. If you add too much I think you can taste the cornstarch in the sauce.

  • Collin says:

    Hi Kelly,

    I did all of the prep last night, but I noticed there is not much juice in the pork bags. I’ve always cooked pork in a slow cooker with water or some other liquid, is the lime juice and honey enough liquid to cook the pork in a slow cooker?

    Thanks!

    PS – Thanks, this was easy and I’m excited to try everything

    • Kelly says:

      Yes, definitely. Fresh meats and veggies release a lot of liquid while cooking. Adding water or broth would only dilute the flavors. I hope you love the meals, Collin. 🙂

      • Collin says:

        So far I’ve tried the chicken and beef.

        Chicken: 8 out of 10, a bit salty for me, will try everything the same but just add more chicken next time.
        Beef: 10 out of 10. Absolutely delicious. I left out the carrots, cause I’m not big on carrots but have added fresh veggies.

        The pork is in the slow cooker at home as I type this. Can’t wait to go home and give it a shot.

  • Beth G says:

    We tried the lime shredded pork on low for 10 hours and when we got home it was burnt and the driest meat we’ve ever made in the crock-pot. Followed the directions exactly. Not sure if there was an issue with our crock-pot, though we’ve only had it since November. Maybe 10 hours is a bit too long without some extra liquid to keep it from burning off so fast. Just our experience.

    • Kelly says:

      Oh no! I’m so sorry about that. It’s definitely the crockpot. I would cook 8-10 hours in my 4-qt but only 6 in my 6-qt.

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  • Lissa says:

    Kelly, I was so excited to see this post. I am a working mom and never have time to make healthy meals Tried Blue Apron and that too way too long to cook and was expensive. The idea of these dump meals is perfect for me except I would be putting something to start cooking around 7:30am and we don’t eat until 7pm. Everyone always tells me “oh your so busy use a crock pot…” and that’s great except I can’t add ingredients half way through or anything. I really want to try the chicken, but it says cook 4-8 hrs on low… so I would have maybe 8 hrs low and 3.5 hours on warm… I’m guessing that’s too long. I see the beef recipe calls for a longer cooking time. Do you know other easy recipes that have longer cooking times that I might be able to make and use as dump meals? Appreciate this article so much, I wish I was handier in the kitchen to come up with my own working parent meal solution besides tacos, sandwiches, ravioli and ordering out 🙂

    • Kelly says:

      The recipes with the longest cooking times are roasts (beef and pork) and soup/chili/stew. I think sitting on warm for 3-4 hours is fine – sometimes mine sits on warm for 6 hours and the food is still great. Chicken breasts can dry out so you might not want to cook a full 8 hours if your crockpot is big.

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  • Laura says:

    i can’t find the pork tacos recipe in the blog post – can you help?

  • Dee Aubrey says:

    Hi Kelly! Thanks for acceptong my sub…love the printable labels, but not sure what 99c AUD would be..O
    Our $ is awful against yours and has been for a long time…otherwise cool.

  • Adelita Trujillo says:

    WHERE CAN I GET YOUR STICKERS FOR THE FREEZER BAGS! I LOVE THEM, DO THEY WORK WELL AND DON’T “CRACK” SINCE THEY ARE GOING TO BE IN THE FREEZER?

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