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These Crockpot freezer meals are a cinch to throw together and make for the easiest weeknight dinners!
Why Make these Crockpot Freezer Meals?
Freezer meals can be an absolute life-saver. You can rely on them for an extended period of time, like maternity leave, surgery, or a trip away from your family, or, you can stock a few at a time to pull out when life gets busy and you need a no-fuss dinner. Either way, these slow cooker freezer meals will get the job done, and for those who like even speedier dinners, we’ve also included Instant Pot instructions for all of them! We’ve also made sure to only include recipes in this roundup that don’t require any cooking to prep, so you can get these made as quickly as possible.
How to Make Crockpot Freezer Meals
We talk about freezer-friendly meals all the time, but what makes slow cooker (or Instant Pot) freezer meals different? For these meals, you don’t cook them in advance and then freeze them. Instead, you just throw all the ingredients in a bag, freeze, and then dump them into your slow cooker on the day you’re ready to eat. This means you get a fresh, delicious meal with minimal effort!
Tools for Making Freezer Meals
Here’s what you’ll need to make these meals:
- Storage Containers – it’s up to you whether you want to use glass storage containers, plastic containers, or gallon-sized plastic freezer bags. While we love using glass containers wherever possible, it isn’t always practical to stock your freezer full of bulky containers. If you use freezer bags, on the other hand, you can lay them flat to freeze and save even more space. Note that if you plan on using these meals in your Instant Pot, we recommend using a round storage container for them so you can fit them in the pot without defrosting.
- Bag Stands – if you’re going to be using freezer bags, things can get messy quickly when you’re trying to fill them one-handed! These bag stands are super helpful for assembly.
- Vacuum Sealer – while this isn’t necessary, it can be a great investment if you want to make freezer meals regularly. Vacuum sealing will help extend the life of your meals and prevent freezer burn.
- Labels and a Sharpie – labeling your food before you put it in the freezer is super important! I can’t tell you the number of times I’ve tossed something in the freezer, decided I would be able to remember what it is, and skipped labeling it, then wound up throwing it out because I did not, in fact, remember what it was!
Cooking Freezer Meals
While we designed these freezer meals for the slow cooker, we wanted you to have plenty of flexibility, so we’re giving you two methods to choose from – Instant Pot or Crockpot. Here are instructions for both:
Crockpot Method:
For food safety reasons, any freezer meal that contains meat that you plan to make in the slow cooker needs to be completely defrosted before you cook it. Since the slow cooker cooks at such a low temperature, it can’t cook frozen meat quickly enough to properly kill any potentially harmful bacteria. To defrost your meals, place the bag in a bowl of water in the refrigerator overnight, or fill your sink with cold water and let the meal sit in the water for about 1-2 hours until fully thawed. Once thawed, you’ll put the contents of the bag into the slow cooker and cook for 4 hours on high or 8 hours on low, in most cases.
Instant Pot Method:
The best thing about the Instant Pot method is that you don’t have to defrost your meal before adding it to the pot; instead, it can cook completely from frozen! If you want to go this route, though, you’ll need to find round containers to store your meals in so that the frozen meal fits into the pot. Otherwise, you’ll still need to defrost it for a while until you’re able to fit everything in. We recommend taking the food out of the freezer about 30 minutes before you plan to cook, running it under some hot water, then letting it sit on the counter so that it easily pops out of the container. From there, you’ll cook according to the instructions included below!
Preventing Freezer Burn
Preventing freezer burn is largely about trying to keep air away from your food as much as possible. Here are a few of our best tips for preventing it:
- If using a freezer bag, squeeze out as much air as possible. Removing as much air as you can from the bag is key to preventing freezer burn! This is why vacuum sealing is so effective against freezer burn.
- Fill your container all the way up. If you’re using a glass lock or other container, you want to leave as little room as possible between the container and lid. Know that the volume of liquid will expand slightly once frozen, though, so don’t over-fill either.
- Eat your older meals first. The longer food sits in the freezer, the more likely it becomes that it will develop freezer burn. When I put new meals in the freezer, I like to move older meals to the front to make sure I eat them first!
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Crock Pot Freezer Meals Frequently Asked Questions
Freezer meals will keep for about 3 months in the freezer, which is why it is so important to label your food! If you use a vacuum sealer, they can keep for about 5 months.
I would recommend cooking the meal the same day as you thaw it. If you thaw in the fridge overnight, just be sure to cook it the next day!
Honestly, we find that cooking on both low and high produce similar results! It just depends on how much time you have. Cook on low if you have all day or want to let the meal cook while you’re out of the house, and opt for high when you only have a few hours to cook!
Our Top 10 Recipes:
Healing Chicken Soup with Ginger and Turmeric
This is a great Crockpot freezer meal to have on hand in case unexpected illness hits, and it makes for a flavorful, comforting meal.
Freeze these ingredients together:
- 1 small onion, diced
- 3 stalks of celery, diced
- 3 cloves of garlic, minced
- 1 tablespoon fresh grated ginger
- 2 medium sweet potatoes, skinned and cut into 1-inch cubes (about 1 pound)
- 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 5 cups chicken broth or bone broth (use 4 cups if using the Instant Pot method)
- ½ teaspoon dried chopped thyme
- ½ teaspoon coarse sea salt
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 teaspoons turmeric
- 1 cup full-fat coconut milk
To freeze this meal, place the onion, celery, garlic, ginger, sweet potatoes, and chicken breasts in the bottom of your container. Then, whisk together the broth, thyme, salt, pepper, bay leaf, turmeric, and coconut milk and pour over the chicken and vegetables. Seal, label, and freeze.
To make the soup:
Ingredients Needed:
- 1 head lacinato kale, de-stemmed and roughly chopped
- 2 tablespoons lemon juice (about 1 lemon)
Crockpot Method
- Defrost soup in a bowl of water in the refrigerator overnight.
- Add frozen ingredients to the slow cooker and cook on low for 8 hours or on high for 4 hours.
- In the last 10 minutes of cooking, add 1 bunch of de-stemmed and chopped lacinato kale. Cook for 10 minutes, then stir in lemon juice and serve.
Instant Pot Method
- Set the frozen ingredients out for about 30 minutes before making, and run under hot water to ensure you can get them out of their container.
- Place the ingredients in the Instant Pot, then secure the lid and set to cook on high pressure for 15 minutes.
- Let the pressure release naturally, then remove the lid, set the pot to ‘saute’ mode, and stir in the kale. Cook for 2-3 minutes, until the kale is bright green and wilted, then stir in the lemon juice and serve!
Teriyaki Chicken
This teriyaki chicken is quick to prepare and sure to be a family favorite! Keep some frozen broccoli and cauliflower rice in your freezer to make it a complete meal.
Freeze these ingredients together:
- 1 cup coconut aminos
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon coarse sea salt
- 2 pounds boneless, skinless chicken thighs or breasts
To freeze this meal, place the chicken in the bottom of your container, then whisk together the remaining ingredients and pour it over top. Freeze until ready to use.
To make the teriyaki chicken:
Ingredients Needed:
- 1 tablespoon of arrowroot or cornstarch
- White, brown, or cauliflower rice, for serving
- Steamed broccoli, for serving
- Sesame seeds, for garnish (optional)
Crockpot Method
- Defrost in a bowl of water in the refrigerator overnight.
- Add frozen ingredients to slow cooker and cook on low for 8 hours or on high for 4 hours, until the chicken pulls apart easily with a fork.
- Remove the chicken from the pot, then shred with two forks, or use the paddle attachment with your stand mixer.
- To thicken the sauce, transfer it to a small saucepan over medium heat. Whisk together the arrowroot with 2 tablespoons of water, then stir it into the sauce. Let the sauce come to a bubble until it is thickened.
- Pour the sauce over the chicken and toss to coat. Serve over rice with steamed broccoli alongside.
Instant Pot Method
- Set the frozen ingredients out for about 30 minutes before making, and run under hot water to ensure you can get them out of their container.
- Place ingredients in the Instant Pot, then seal and set to cook for 18 minutes if fully thawed, and 25 minutes if still partially frozen. Allow the pressure to release naturally, then remove the chicken, shred with two forks, and set the pot to ‘saute’ mode.
- Whisk together the arrowroot and 2 tablespoons of water, then stir into the sauce. Let the sauce come to a boil and thicken, then turn off the pot. Toss the chicken with the sauce and enjoy!
Creamy White Chicken Chili
This chicken chili is easy to make, has just a hint of spice from the diced green chilis, a bit of sweetness from the corn, and a creamy broth thanks to sour cream, and is a great meal to have stocked in your freezer!
Freeze these ingredients together:
- 1 yellow onion, diced
- 2 teaspoons minced garlic
- 1 (4-ounce) can diced hot or mild green chilis, drained (depending on preference)
- 1 teaspoon dried oregano leaves
- 1 teaspoon coarse sea salt
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 5 cups chicken broth (use 4 cups for Instant Pot)
- 1 1/2 pounds boneless, skinless chicken breast or thighs
- 1 (15-ounce) can white beans, rinsed and drained
- 1 cup frozen yellow corn
To freeze this meal, place the chicken, yellow onion, minced garlic, drained green chilis, white beans, and yellow corn in the bottom of your container. Then, whisk together the dried oregano, sea salt, ground cumin, black pepper, lime juice, and chicken broth and pour it over top. Seal, label, and freeze.
To make the white chicken chili:
Ingredients Needed:
- Juice of 1 lime
- ½ cup sour cream
- 1 avocado, sliced, for garnish (optional)
- ¼ cup fresh chopped cilantro, for garnish (optional)
- 4 lime wedges (from ½ lime), for garnish (optional)
Crockpot Method
- Defrost in a bowl of water in the refrigerator overnight.
- Add ingredients to the slow cooker and cook on low for 8 hours or on high for 4 hours.
- When the chili is finished cooking, remove the chicken from the pot and shred it with two forks, then return it to the pot and stir in the sour cream and lime juice.
- Garnish each serving with avocado slices, cilantro, sour cream, and a lime wedge, and enjoy!
Instant Pot Method
- Set the frozen ingredients out for about 30 minutes before making, and run under hot water to ensure you can get them out of their container.
- Place the ingredients in the Instant Pot, then seal to cook and set to cook on high pressure for 18 minutes if fully defrosted, or 25 minutes if still partially frozen.
- Once the time is up, let the pot naturally release pressure for at least 10 minutes before turning the valve to “venting” to manually release the rest of the pressure.
- Remove the chicken from the pot and shred it with two forks, then return it to the pot and stir in the sour cream, lime juice, and bacon. Garnish each serving with avocado slices, cilantro, sour cream, and a lime wedge, and enjoy!
Salsa Chicken
This Instant Pot Salsa Chicken is perfect for a quick weeknight meal and can be eaten in a variety of ways: on top of a salad, in tacos, or in a burrito bowl!
Freeze these ingredients together:
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 ½ cups salsa verde
- ½ teaspoon sea salt
To freeze this meal, place the chicken in the bottom of your container. Then, whisk together the salsa verde and sea salt and pour it over top of the chicken. Seal, label, and freeze.
To make the salsa chicken:
Ingredients Needed:
- Fresh chopped cilantro, for garnish
- Sliced red onion, for garnish
Crockpot Method
- Defrost in a bowl of water in the refrigerator overnight.
- Add frozen ingredients to the slow cooker and cook on low for 8 hours or on high for 4 hours, until the chicken pulls apart easily with a fork.
- Shred the chicken with two forks.
Instant Pot Method
- Set the frozen ingredients out for about 30 minutes before making, and run under hot water to ensure you can get them out of their container. Place the ingredients in the Instant Pot and set to cook on high pressure for 18 minutes if fully defrosted, or 25 minutes if still partially frozen.
- Once the timer goes off, manually release the pressure by turning the valve on the Instant Pot from “sealed” to “venting”.
- Once all the steam has been released, remove the lid from the pot and shred the chicken with two forks. You can eat it as-is, garnished with cilantro and red onion, or use it as a filling for tacos or in burrito bowls!
Chicken Tikka Masala
This Instant Pot Chicken Tikka Masala comes together quickly and is packed with flavor, making it the perfect weeknight meal to have on hand in the freezer.
Freeze these ingredients together:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 2 tablespoons tomato paste
- 14 ounces tomato sauce
- 1 cup full-fat coconut milk
- 1 tablespoon garam masala
- 2 teaspoons turmeric powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- ¼ teaspoon red pepper flakes
To freeze this meal, whisk together the tomato paste, tomato sauce, coconut milk, and spices, and pour into the container. Add the cubed chicken, then seal, label, and freeze.
To make the Chicken Tikka Masala:
Ingredients Needed:
- 3 tablespoons fresh lime juice (about 1 ½ limes)
- White rice or cauliflower rice, for serving
- Fresh chopped cilantro, for garnish
- Fresh sliced jalapeno, for garnish
Crockpot Method
- Defrost the Tikka Masala ahead of time, either in a bowl of water in your refrigerator overnight if using a freezer bag, or by refrigerating for 24 hours if using a glass container.
- Once ready to make, dump all of the previously frozen ingredients into your slow cooker and cook on low for 8 hours or on high for 4 hours.
- Serve over white rice or cauliflower rice and garnish with cilantro and jalapeno.
Instant Pot Method
- Set the frozen ingredients out for about 30 minutes before making, and run under hot water to ensure you can get them out of their container.
- Place the ingredients in the Instant Pot and set to “meat/stew” for 18 minutes if thawed, or 25 minutes if partially frozen.
- Once the timer goes off, manually release the pressure by turning the valve on the Instant Pot from “sealed” to “venting,” then stir in the lime juice. Serve over white or cauliflower rice, garnish with cilantro and jalapeno, and enjoy!
Creamy Chicken Tortilla Soup
Made with just a few simple ingredients in the Crockpot or Instant Pot, this soup is SO flavorful, and you can easily customize it to your liking with different toppings.
Freeze these ingredients together:
- 5 cups chicken broth
- 8 ounces tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon coarse sea salt, to taste
- 2 pounds boneless, skinless chicken thighs (may use breasts if desired)
- 1, 16 ounce can black beans, rinsed and drained (omit for Paleo and Low Carb)
- 1 cup frozen corn (omit for Paleo and Low Carb)
To freeze this meal, place the chicken, black beans, and corn in the bottom of your container. Then, whisk together the chicken broth, tomato sauce, chili powder, cumin, oregano, onion powder, garlic powder, and sea salt and pour it over top. Seal, label, and freeze.
To make the enchilada soup:
Ingredients Needed:
- ½ cup sour cream, or an equal amount of cream from the top of a can of full-fat coconut milk for dairy-free
- 2 tablespoons lime juice
- 3 corn tortillas, or two grain-free tortillas
- 3 tablespoons avocado oil or ghee
- Diced red onion, for garnish
- Additional sour cream, for garnish
- 1 jalapeno, thinly sliced
Crockpot Method
- Defrost in a bowl of water in the refrigerator overnight.
- Add ingredients to the slow cooker and cook on low for 8 hours or on high for 4 hours.
- Once the soup is finished cooking, remove the chicken from the pot and shred it with two forks, then add it back to the pot.
- Stir the sour cream and lime juice into the soup.
- Cut the tortillas into thin strips and heat the oil in a small pan over medium-high heat. Once it is hot, add the tortilla strips. Cook 3-5 minutes, stirring frequently, until crisp.
- Serve the soup garnished with tortilla strips, sour cream, and jalapeno.
Instant Pot Method
- Set the frozen ingredients out for about 30 minutes before making, and run under hot water to ensure you can get them out of their container.
- Place the ingredients in the Instant Pot and set to cook for 18 minutes if fully thawed, or 25 minutes if still partially frozen.
- While the soup cooks, cut the tortillas into thin strips and heat the avocado oil in a small pan over medium-high heat. Once the oil is hot, add the tortilla strips. Cook 3-5 minutes, stirring frequently, until crisp.
- Once the Instant Pot timer goes off, manually release the pressure by turning the valve from “sealed” to “venting,” then remove the chicken and shred it with two forks. Return the chicken to the Instant Pot, and stir in the sour cream and lime juice. Serve with tortilla strips, avocado, red onion, sour cream, and jalapeno.
Slow Cooker Barbacoa
This barbacoa is super easy, and once the slow cooker (or Instant Pot) does its magic, you’ll be left with tender, flavorful barbacoa ready for tacos, stuffed potatoes, or even scooped on top of a salad.
Freeze these ingredients together:
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chipotle chili powder
- 1 tablespoon dried Mexican oregano leaves
- ½ teaspoon ground cloves
- 1 (3-pound) chuck roast, cut into 8 large chunks
- 4 cloves garlic minced
- 3 bay leaves
- ¼ cup apple cider vinegar
- ¼ cup fresh lime juice (about 2 limes)
To freeze this meal, place the chuck roast and garlic in the bottom of your container. Then, whisk together the apple cider vinegar, lime juice, sea salt, black pepper, cumin, chili powder, oregano, cloves, and bay leaves and pour it over top. Seal, label, and freeze.
To make the barbacoa:
Ingredients Needed
- 1 lime, quartered, for garnish
- Chopped fresh cilantro, for garnish
Crockpot Method
- Defrost in a bowl of water in the refrigerator overnight.
- Add frozen ingredients to the slow cooker and cook on low for 8 hours or on high for 4 hours.
- Pull out and discard the bay leaves and then, working in the slow cooker, use two forks to shred the beef. Stir it in the juices, serve, and enjoy!
Instant Pot Method
- Set the frozen ingredients out for about 30 minutes before making, and run under hot water to ensure you can get them out of their container.
- Place the ingredients in the Instant Pot and set to “manual” for 60 minutes. After 60 minutes is up, let the pressure release naturally (about 20 minutes), then remove the lid from the pot.
- Pull out and discard the bay leaves and then, working in the Instant Pot, use two forks to shred the beef. Stir it in the juices, serve, and enjoy!
Beef and Broccoli
This healthy beef and broccoli dish is perfect to have stocked in your freezer to satisfy those weeknight take-out cravings!
Freeze these ingredients together:
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 ½ pounds beef stew meat
- ½ cup coconut aminos
- ½ cup chicken broth
- 2 teaspoons toasted sesame oil
- 2 tablespoons unseasoned rice wine vinegar
- 1 tablespoon coconut sugar
- ¼ teaspoon coarse sea salt
To freeze this meal, place the stew meat, onion, and garlic in the bottom of your container. Then, whisk together the chicken broth, coconut aminos, toasted sesame oil, rice wine vinegar, coconut sugar, ginger, and sea salt and pour it over top. Seal, label, and freeze.
To make the beef and broccoli:
Ingredients Needed:
- 3 tablespoons cornstarch
- Cooked broccoli florets (we use a steamable bag)
- Prepared rice (cauliflower or white)
Crockpot Method
- Defrost in a bowl of water in the refrigerator overnight.
- Add frozen ingredients to slow cooker and cook on low for 8 hours or on high for 4 hours.
- When finished cooking, turn the Crockpot to high and whisk together the cornstarch and water. Stir the cornstarch mixture into the pot and let cook for about 15 minutes, until the sauce has thickened.
- Serve over steamed broccoli and rice of choice.
Instant Pot Method
- Set the frozen ingredients out for about 30 minutes before making, and run under hot water to ensure you can get them out of their container.
- Place the ingredients in the Instant Pot and set to “manual” (high pressure) for 15 minutes if fully thawed, or 20 minutes if still partially frozen.
- Once the timer goes off, immediately release the pressure from the pot by setting the valve to “venting,” then remove the lid and set the Instant Pot to “saute” mode.
- Whisk together the cornstarch and ¼ cup of water and stir it into the pot. Let the mixture come to a low boil and thicken. Once the sauce has thickened, serve over steamed broccoli and either white or cauliflower rice.
Slow Cooker Carnitas
These slow cooker carnitas are my absolute favorite way to make easy, flavorful carnitas with minimal effort!
Freeze these ingredients together:
- 1 tablespoon fine sea salt
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ cup orange juice
- 1, 4-5 pound boneless pork shoulder, cut into 4-5 equally-sized pieces
To freeze this meal whisk together the salt, chili powder, cumin, garlic powder, and black pepper in a large bowl, then add the pork shoulder pieces and toss to coat. Place the pork in a large Ziplock bag, or another container, then pour in the orange juice. Seal, label, and freeze.
To make the carnitas:
Ingredients Needed:
- 2 tablespoons salted butter, ghee, or coconut oil
- ¼ cup fresh lime juice
- ¼ cup coarsely chopped fresh cilantro leaves, for garnish
- Corn tortillas, for serving
Crockpot Method
- Defrost the carnitas ahead of time, either in a bowl of water in your refrigerator overnight if using a freezer bag, or by refrigerating for 24 hours if using a glass container.
- Once ready to make, dump all of the previously frozen ingredients into your slow cooker and cook on low for 8 hours or on high for 4 hours.
- Preheat the oven to 425°F.
- When the pork is finished, transfer it to a cutting board or large mixing bowl, and shred it into small chunks using two forks.
- Melt the butter and pour it over the shredded pork along with the lime juice. Spread the pork out on a rimmed baking sheet, and roast for 15 to 20 minutes, or until the tops just start to crisp.
- Remove from the oven, garnish with cilantro, and serve in warmed tortillas.
Instant Pot Method
- Set the frozen ingredients out for about 30 minutes before making, and run under hot water to ensure you can get them out of their container.
- Place the ingredients in the Instant Pot and set to cook on high pressure for 90 minutes. Once the timer goes off, let the pressure release naturally.
- When the pork is finished, transfer it to a cutting board or large mixing bowl, and shred it into small chunks using two forks.
- Melt the butter and pour it over the shredded pork along with the lime juice. Spread the pork out on a rimmed baking sheet, and roast for 15 to 20 minutes, or until the tops just start to crisp.
- Remove from the oven, garnish with cilantro, and serve in warmed tortillas.
Bourbon Chicken
This bourbon chicken is one of my favorite meals ever! A combination of tender chicken and sticky-sweet sauce, you’ll be so glad to find this one in your freezer.
Freeze these ingredients together:
- 2 pounds boneless, skinless chicken thighs
- 1 cup coconut aminos
- 3 tablespoons bourbon
- ¼ cup coconut sugar, brown sugar, or honey
- 1 tablespoon chili garlic sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon sesame oil
To freeze this meal, place the chicken thighs in the bottom of your freezer bag or another container. Add the remaining ingredients to a small bowl and whisk to combine. Pour the sauce over the chicken, then seal, label, and freeze it.
To make the bourbon chicken:
Ingredients Needed:
- 1 ½ tablespoons cornstarch or arrowroot starch
- Red pepper flakes, for garnish
- Rice of choice, for serving
Crockpot Method
- Defrost in a bowl of water in the refrigerator overnight.
- Add frozen ingredients to slow cooker and cook on low for 8 hours or on high for 4 hours.
- When finished cooking, turn the Crockpot to high and whisk together the cornstarch and water. Stir the cornstarch mixture into the pot and let cook for about 15 minutes, until the sauce has thickened.
- Shred the chicken with two forks, then stir in the sauce.
- Serve the chicken over white rice, garnished with red pepper flakes.
Instant Pot Method
- Set the frozen ingredients out for about 30 minutes before making, and run under hot water to ensure you can get them out of their container.
- Place the ingredients into the Instant Pot and cook for 18 minutes on high pressure, if fully defrosted, or 25 minutes if still partially frozen.
- After the timer goes off, manually release the pressure and remove the chicken from the pot and shred it with two forks.
- Set the pot to ‘saute’ mode again, then whisk together the cornstarch with 1/4 cup of water, until there are no lumps. Once the sauce is bubbling, whisk in the cornstarch mixture. Let it cook for 2-3 minutes until the sauce is thickened, then turn off the heat.
- Return the chicken to the pot and stir it to coat with the sauce. Serve over white rice garnished with red pepper flakes.
Free Freezer Meal E-Book
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Want more recipes and ideas like this?
AG says
This is amazing! Link to print is not working though. 🙂
Brandi Schilhab says
It’s there now! Sorry about that, AG!
Nicole says
Sorry can you tell me where the link to the pdf is?
Brandi Schilhab says
Hi Nicole, we’re working on updating the PDF. It’ll be back up soon!
Kate says
Please post link to printable pdf because I want to make them all!!!!
Brandi Schilhab says
It’s there now! Sorry about that, Kate!
Stephanie McElreath says
Where is the printable pdf link for all these recipes and the shopping list?
Brandi Schilhab says
It’s almost ready, Stephanie!
Tiffany says
Could you link to the blog post with the details about freezing foods/prepping for baby?
Thank you! 🙂
Brandi Schilhab says
This is the most extensive freezer resource we have right now, but we’re working on more resources for the future!
Rachel Anderson says
This would be perfect if it contained the nutritional content for each meal. Any chance you could include?
Janelle says
Would love to print this out to keep on hand, and to make it easier to refer to when prepping…but I can’t find the link to print that others have mentioned! Where is it?
Sarah Waninger says
agreed!
Megan P. says
I can’t find it either! This is perfect for summer cooking when you don’t want to heat up the house with an oven. Also, I know everyone tends to be busier in the summer, so having the ability to just toss in the crock pot and go is great. Now if only we can find that pesky PDF printable!
Brandi Schilhab says
We’re working on updating it, Megan! We changed some of the recipes included in this post, so the original PDF needs to be updated as well!
Brandi Schilhab says
We updated the meals in this article, but the printout isn’t finished being updated. We will post it as soon as it’s updated!
Brandi Schilhab says
the eBook is linked in the article now!
Nicole Harman says
Love this!! Definitely going to do this next week!
Brandi Schilhab says
Wahoo! Such a great way to keep healthy meals on hand!
Katie says
Hi! I can’t wait to try some of these! In the description of the creamy chicken chili, it says there’s a hint of bacon, but there’s no bacon in the ingredients. I’d love to know how you’d add it! Thanks.
Brandi Schilhab says
Thanks for catching that in the description, Kate! I’ll fix it now. We actually left the bacon out of the freezer version of the meal to cut that step out (and keep with the easy, slow-cooker-does-all-of-the-work theme!), but you could certainly add cooked crumbled bacon over top the soup before eating!
Courtney says
Hello!
Am I able to print them all from this page or each one individually? Thank you!
Brandi Schilhab says
If you want to print the recipe card for each meal, you’ll have to print them individually. Do keep in mind, though, that the instructions given in their original posts may be different (we adapted some of them to be freezer meals!). We are working on getting a printable PDF version of this with all 10 meals + a shopping list, though, so you may just wait for that before printing!
Brandi Schilhab says
the printable eBook is in here now!
Sara T. says
These look amazing!!! Do you also have a list of recipes that we can fully prep and freeze? I think I saw where you like to freeze fully cooked breakfast burritos? Any other great foods for keeping in the freezer that are fully prepped? Thank you!!!! ❤
Brandi Schilhab says
So glad, Sara! These are all meals that can be frozen raw and then dumped into a slow cooker or Instant Pot to cook, but we have many casseroles (and yes, those breakfast burritos!) on the site that would be great to cook and then freeze!
Kristin B. says
I tend to get most of my meat from Butcher Box so it arrives frozen. Do you think it would be ok to put the already frozen meat in the container/bag and add the other ingredients on top to further freeze? I recognize that the beef recipes may not work because I can’t cut up the meat beforehand but I wondered if the chicken recipes would work doing that. Thanks!!
Brandi Schilhab says
That would be totally fine, Kristin!
Amy says
I keep checking back for the printable shopping list. Can’t wait to get all these yummy meals in the freezer!
Brandi Schilhab says
Hi Amy, we’re still working on it!
Brandi Schilhab says
eBook is in here now!!
Laney says
The end of the Barbacoa crock pot version says add cornstarch then put over broccoli. This doesn’t seem correct, but I could totally be wrong?
Brandi Schilhab says
Nope, you’re not wrong, Laney! So glad you caught that. It’s updated now!
Erin says
Hi! Awesome resource, but was wondering if it is still in the works for printable link? I’ve been checking back almost daily and it would have been super helpful this month. A shopping list would be AMAZING, too, but have been needing to print as it is difficult to use this printing original recipes. Thank you so much! Also, is a cook once part 2 coming soon? The layout is perfect for easy meal prep!!!
Brandi Schilhab says
Yes, it’s still in the works, Erin! Cassy’s 3rd book, Cook Once Dinner Fix, is coming out on September 14th!
Brandi Schilhab says
eBook is in here now!
Erin says
Hi! Is there a printable link for this yet? I can’t find it and it would be super helpful this month for us;) also, cook once part 2, please?!?!? The layout is perfect for a busy mom over here
Brandi Schilhab says
eBook is linked in the article now!!
Courtney Haugh says
Hi!
I am just checking if you were able to update the PDF for the freezer meals to print! Thank you so much in advance!
Brandi Schilhab says
We’re working on it, Courtney!
Erin Stayton says
Hi!! Please please don’t forget about us! We would really love to have the ability to print these out in the freezer meal format! I (apparently) am not the only one. this would be super helpful come school time!
Brandi Schilhab says
We haven’t forgotten, Erin! We’re working on it!
Brandi Schilhab says
eBook is in there now!!
Erin Stayton says
Thank you! THANK YOU!!!! You gals are the bestest and the mostest! I’ve been checking back almost daily bit obsessed over here. Printed them out today and even though I had some pantry ingredients, my grocery order total is $93.49 for everything I need. Including freezer bags. Just to let you know the Shopping list has pantry items duplicated, but I am so excited for crockpot-a-palooza over here. Ha!
Brandi Schilhab says
Yay!! $93.49 — that’s AMAZING, Erin! Oh, thank you so much for catching that. We’ll fix it now!
Beth says
How much water should you mix the cornstarch with in the beef and broccoli recipe? Thanks!
Brandi Schilhab says
I’d start with 1 tablespoon and add a couple more if needed! The exact amount doesn’t matter too much!
Jessica Omohundro says
Hi! Thanks for this slower cooker guide. I made the teriyaki chicken last night and substituted the coconut aminos for soy sauce. The recipe came out really salty. I’ve never used coconut aminos. I’m guessing that these two are able to be used interchangeably? Thanks!
Melissa Guevara says
Hi Jessica! I’m so sorry this happened! What type of coconut aminos did you use? This will help us provide more specific feedback. Generally, coconut aminos contain less sodium than a soy sauce or tamari (and make a great sub for soy sauce), but there are some brands that are saltier than others. Thank you for sharing! -Melissa
Abby Brady says
Hi there, I tried the chicken tikka masala and it was so delicious! I froze the raw cubed chicken breast with all the ingredients. I thawed it overnight in the fridge for ~20 hours. I was able to get it out of the freezer bag easily but the pieces were definitely stuck together/feeling frozen. I put it on for 5 minutes (manual high) with full natural release but felt the chicken was a bit under. i put it back on for 0 minutes with natural release and felt it was over. what would have been the right approach here and if possible, with natural release (as I like to have it ready when I come home)? Thanks for a great super tasty recipe!
Catherine M. says
Hi! First of all, thank you for the amazing resource! I have been prepping a lot of the above recipes and I noticed that the Bourbon Chicken marinade is not freezing. Is this because of the Bourbon? I’m curious if this safe to store longer term if it does not completely freeze?
Lauren says
Is the link for the “Free Freezer Meal E-Book” no longer working? I’ve tried to download it a few times now and it asks for my email address and nothing comes through. The video on the freezer meals also mentioned a shopping list download for these recipes as well. Does that come with the downloadable E-book?
Melissa Guevara says
Hi Lauren! We are so sorry about that! After you enter in your email, the ebook should pop-up in a new window on your browser. You’ll want to make sure you don’t have pop-ups blocked. The shopping list is a part of the ebook as well. If you continue to have issues, please feel free to email us at support@fedandfit.com. -Team F&F
Hilary says
How much water do you mix with the cornstarch for the beef and broccoli?
Melissa Guevara says
Hi Hilary! Equal parts water to cornstarch, so about 3 tablespoons. -Team FF
Joanne says
Could you please tell me how many chicken breasts you would put for the crockpot freezer meals?
You wrote 2pounds but I felt that it might be too much….
Melissa Guevara says
Hi Joanne, Thank you for reaching out! All of the chicken recipes (with an exception of the white chicken chili) call for 2 pounds of chicken. That’s the correct amount. -Team FF
shae says
I love freezer meals!
Brandi Schilhab says
Us too, Shae!! They make getting healthy dinners on the table SO easy!
Danielle says
Hi – I am single and have a smallish kitchen. I want to only get a 3 quart crockpot and/or instant pot. How would I adapt these recipes for that smaller size?
Thanks!
Danielle
Brandi Schilhab says
Hi Danielle! You could halve the recipes. I hope that helps!
Rachel says
Just letting you know, in your e-book under Chicken Tikka Masala it says “To make the Salsa Chicken.” Caused a little confusion but I could refer back to the website recipe to make sure everything was correct. Looking forward to making all of these recipes tomorrow for postpartum meal prepping! Thanks!
Brandi Schilhab says
Oh no! Thank you for letting us know, Rachel!