10 Slow Cooker Freezer Meals in Less Than 90 Minutes!

• Posted on February 19, 2013
• 29 Comments

 Our first freezer meal post (8 Slow Cooker Freezer Meals in 1 Hour) was such a success and we have had so many requests for another post, so we wanted to share 10 more meals that you could make in about 90 minutes! We also gave you more side dish suggestions for an easy way to complete the meal.
We included another recipe sheet and shopping list that can be printed off (scroll down to the bottom and you will find them).

Slow Cooker Black Bean and Corn Salsa Chicken
Ingredients:
2 (14 oz) cans black beans, drained and rinsed

Slow Cooker BBQ Cranberry Chicken
Ingredients:
2 lbs chicken breasts
1/4 cup dried minced onion
1 (16 oz) can whole cranberry sauce
1 cup barbecue sauce

Directions:
Combine all ingredients in a resealable gallon-sized freezer bag and zip closed.  When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. 

Side dish idea:
Baked potatoes and a side of stuffing

Slow Cooker Beef and Mushrooms
Ingredients:
3 lbs stew meat, cubed
1 (10.75 oz) can cream of mushroom soup
2 (4 oz each) cans mushrooms, with liquid
1/2 cup apple juice
1 (1 oz) packet dry onion soup mix

Directions:
Combine all ingredients in a resealable gallon-sized freezer bag. Zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 6 hours or LOW for 10 hours. 
Serve over rice.

Side dish idea:
Oven-Roasted Vegetables

Slow Cooker Pineapple Glazed Ham
Ingredients:
4 thick slices of boneless ham, fully cooked (I cut mine about 3/4″ thick)
1/3 cup brown sugar
1 (20 oz) can crushed pineapple (do not drain)
2 Tbsp Dijon mustard (optional)

Directions:
Mix together brown sugar, pineapple, and mustard in a resealable gallon-sized freezer bag. Place ham slices inside and zip bag closed.
When ready to eat,  remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3 hours or LOW for 5-6 hours. 

Side dish idea:
Cheesy Potatoes

Slow Cooker Sweet and Tangy Meatballs
Ingredients:
1 (12 oz) jar chili sauce
1 (16-18 oz) jar grape jelly
1 (2 lb) package frozen meatballs

Directions:
In a bowl, combine chili sauce and grape jelly until smooth. Place meatballs in a resealable gallon-sized freezer bag. Pour in the chili sauce mixture and mix together in the bag until thoroughly combined. Zip bag closed.

Mom’s Slow Cooker Chili
Ingredients:

Slow Cooker Sweet Teriyaki Chicken
Ingredients:
1 cup soy sauce
1 cup sugar
1 teaspoon garlic salt
1/2 onion, chopped
1 1/2 lbs chicken breasts

Directions:
Mix together soy sauce, sugar, garlic salt and chopped onion in a resealable gallon-sized freezer bag. Place chicken breasts inside the bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
Serve over rice.

Side Dish Idea:
Honey Roasted Carrots

Slow Cooker Italian Beef Sandwiches
Ingredients:
3 lb bottom round beef roast
2 (1 oz each) packages dry Italian salad dressing mix
1 cup water
1 (16 oz) jar pepperoncini peppers (can substitute milder, sweeter peppers if desired)

Directions:
Mix together salad dressing mixes, water, and peppers in a resealable gallon-sized freezer bag. Add the roast and zip the bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 7 hours or LOW for 10-12 hours.
Serve on your favorite kind of buns.

Side dish idea:
Baked Potato Wedges

Slow Cooker Creamy Salsa Chicken
Ingredients:
1 lb chicken breasts
1 (16 oz) jar chunky salsa
1 (10.75 oz) cream of chicken soup

Directions:
Mix together salsa and chicken soup in a resealable gallon-sized freezer bag. Add chicken breasts and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Side dish idea:
Easy Guacamole or Skillet Queso Dip

Slow Cooker Creamy Ranch Pork Chops and Potatoes
Ingredients:
1 1/2 lbs pork chops, boneless (about 4-6 chops, thick sliced)
6-8 medium potatoes, chopped into large pieces
2 (10.75 oz each) cans cream of chicken soup
2 (1 oz each) packages dry Ranch dressing mix
1 cup milk
Dried parsley to sprinkle on top (optional)

Directions:
In a bowl, mix together the soups, milk, and ranch dressing mixes and pour into a resealable gallon-sized freezer bag. Combine all other ingredients together and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops. Sprinkle with dried parsley if you want.

Side dish idea:
5 Cup Creamy Fruit Salad

And less than 90 minutes later, I had 10 freezer meals all ready to go!

(This picture is actually from the first 8 Freezer Meals that I put together- you can find those recipes and shopping list HERE).

Frequently Asked Questions:
1. Do you cook these meals before you freeze them?
The only thing that I cooked was the ground beef in the chili meal. Everything else was raw. I know that some people worry about using raw meat mixed with other ingredients, but I have never had a problem and I have been doing this for years.

2. How many people does each meal feed?
Each of these meals makes enough for my family of 4 (2 adults and 2 kids), plus 2 more servings for myself and my husband the next day (so about 6 servings). However, my kid servings are smaller than my adult servings, so keep that in mind.

3. Do I need to blanch the vegetables to keep them from going soggy?
I have made these recipes many times and frozen them many times and have never had a problem with soggy or mushy vegetables.

Other tips and suggestions:
-Don’t forget to add Ziploc gallon-sized freezer bags to your shopping list!
-All of these recipes can lay pretty flat, making them easy to stack in your freezer (they really won’t take up much room).
-They seem to work best in the slow cooker if you can let them thaw in the fridge for about 24 hours before serving them. If you are not able to thaw them beforehand, plan on them cooking for a lot longer in the slow cooker.
-Slow Cooker Liners will make clean up a breeze!