Sunday, April 14, 2013

Crock Pot Meals

Before Archer was born, I made several crock pot freezer meals. It took the better part of one day (including shopping) but was really worth it!!! We started with about 20 meals total, and have whittled them down to our favorites! So I wanted to share those with you! I have several friends who were asking about these recipes, so here you go!!!

By the way, I used frozen chicken for these recipes. You are going to freeze them anyway, and bags of frozen chicken at Sam's Club is MUCH cheaper than buying all of the chicken fresh!

Bacon Wrapped Chicken with Rosemary
  • 6 boneless, skinless chicken breasts
  • 6 slices of bacon
  • olive oil
  • minced garlic
  • black pepper
  • rosemary
Brush chicken with oil, season with pepper and a generous amount of rosemary and minced garlic. Wrap in bacon. Put into gallon bag and freeze. Put in refrigerator 24 hours prior to eating. Cook in oven at 350 degrees for 45 minutes OR cook in crock pot on low for 5-6 hours or high 3-4 hours.

Sloppy Tamale Pie
  • 1.5 lbs ground beef or turkey
  • 1 carrot, shredded
  • 1 zucchini, shredded or finely diced
  • 1 onion, chopped
  • 1 bell pepper, finely chopped
  • 2 cups frozen corn
  • 1 can olives, sliced
  • 1 packet taco seasoning
  • 2 15oz cans of tomato sauce
  • cornbread for serving (optional)
Brown ground beef or turkey, carrot, zucchini, onion, and bell pepper until done. Drain and cool. Add to a gallon bag with remaining ingredients. Freeze. Thaw and cook in crockpot on low 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread.

Enchilada Wraps
  • 3 skinless boneless chicken breasts
  • 1 onion, chopped
  • 1 16oz can of chili beans
  • 1 15oz can of black beans, drained and rinsed
  • 2 cups frozen corn
  • 1 8oz can tomato sauce
  • 1 12oz can of beer or broth
  • 2 10oz cans of rotel, undrained
  • 1 packet of taco seasoning
  • shredded cheese, sour cream, tortilla chips for serving (optional)
Combine all ingredients into gallon bag. Freeze. Thaw and cook on low 6-8 hours or high 4-5 hours. Shred chicken after cooking and serve with optional garnishes.

Slow Cooker BBQ SpareRibs
  • 1-2 lbs of country style pork ribs
  • 1.5 cups of ketchup
  • 1.5 tablespoons seasoned salt
  • ½ teaspoon liquid smoke
  • ½ cup brown sugar
  • ½ cup white vinegar
Place pork in gallon bag. Mix remaining ingredients together in a bowl and pour over pork. Thaw in refrigerator for 24 hours. Cook on high 3-4 hours or low 6-7 hours.

Chicken Broccoli Alfredo
  • 1.5lbs chicken breasts
  • 1 16oz bag frozen broccoli florets
  • 2 16oz jars Alfredo sauce
  • 1 large green pepper, chopped (optional)
  • 1 4oz can sliced mushrooms, drained (optional)
  • Fettuccine noodles (for after meal is cooked- DO NOT ADD TO BAG)
Put all ingredients in gallon bag and mix together. Freeze. Thaw for 24 hours in refrigerator. Cook on low for 4-6 hours. Serve with fettuccine noodles.

French Dip Sandwiches

  • 2-3 lbs beef chuck roast
  • 2-3 cans beef consomme (found in the soup aisle)
  • small can of sliced mushrooms (optional)
  • 6-8 hoagie buns
  • provolone or mozzarella cheese
Place roast in bag with consomme and mushrooms, freeze. Thaw in refrigerator for 24 hours. Cook on low 8-11 hours or high 5-7 hours. Remove roast from crock pot and save extra juice for dipping. Shred meat and serve on buns with cheese.

Maple Dijon Glazed Chicken
  • 1.5lbs chicken breasts
  • 1 cup Dijon mustard
  • ½ cup maple syrup
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste
Place all ingredients in gallon bag and freeze. Thaw for 24 hours in refrigerator. Cook on low 8 hours or high 4 hours. Sprinkle with fresh or dried rosemary for serving (optional).

Chicken and Stuffing Crock Pot


  • 4 thawed chicken breasts
  • 6oz package of Stove Top Stuffing (I use the chicken flavored)
  • ½ cup of sour cream
  • 1 can of cream of chicken soup
Put chicken in crock pot. Pour stuffing mix over the chicken. Mix sour cream, soup, and ¼ cup of water in small bowl, then add to crock pot. Cook on low 4 hours.