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10 Slow Cooker Freezer Meals in Less Than 90 Minutes!


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).

Here are the 10 recipes that I used:

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

2 (14 oz) cans corn, drained
1 (1 oz) package taco seasoning
1 lb chicken breasts
1 cup salsa
3/4 cup water
Directions:
Place all ingredients in resealable gallon-sized freezer bag. Mix together in 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. 
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:

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.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 3-4 hours. Serve over rice or with toothpicks (makes a great appetizer too!).

Side dish idea:
Broccoli Salad

Mom’s Slow Cooker Chili
Ingredients:

1 lb ground beef (you could also use ground turkey)
1 onion, diced
2 (14 oz) cans diced tomatoes
1 (8 oz) can tomato sauce
1/4 cup ketchup or chili sauce
1/4 cup water
1 (15 oz) can dark red kidney beans
1 packet chili seasoning mix
3 stalks celery, chopped
2 Tablespoons Worcestershire sauce
1 Tablespoon sugar
Directions:
Brown ground beef with chopped onion. While they are browning, combine all other ingredients in resealable gallon-sized freezer bag. When the browned hamburger and onion has cooled down, add it to the rest of the ingredients in the 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 7-8 hours. Top with shredded cheese and crackers or Frito’s corn chips.
Side dish idea:

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 to help make your life easier, I included the shopping list!
 (The side dish idea ingredients are not included in the shopping list)
Putting the meals together is actually pretty fun.
The first thing that I did was label all my bags with what was going inside and how long to cook them in the slow cooker.
I then placed all the meat inside each bag (I don’t really like handling raw meat, so I figured that I would just get it over with).
I then printed off the recipes and just added the ingredients called for to each bag.
You might find it easier to chop and prepare all your produce and other items, but I like doing it one recipe at a time. Just do what works best for you!
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!

If you have any other questions, please feel free to ask! We will be able to respond quicker if you send us an email: SixSistersStuff@gmail.com.
Looking for more freezer meal ideas?
Check out some of our latest posts here!

Other interesting food sites:

Slow Cooker Freezer Meals: Make 8 Meals in 1 Hour!

If you are looking for MORE Slow Cooker Freezer Meals, be sure to check out our new post:

10 MORE Slow Cooker Freezer Meals
in 90 Minutes or Less!

Well, this baby has still not made her appearance yet . . .

But the extra days are giving me time to be a little more prepared!
About a year ago, I was part of a “Freezer Meal Group Swap” in my neighborhood and once a month we would all get together and swap freezer meals.
I would usually spend a couple of hours in the kitchen one Saturday a month, cooking up a storm and in the end, it was so nice to have 5-6 meals prepared that I didn’t have to worry about for that next month.
 
Unfortunately, our Freezer Meal Group no longer gets together and I just have not been motivated enough to make my own meals.
But as my due date has gotten closer, I have been thinking about how nice it would be to just pull something out of the freezer and have all the work done for dinner.
I started looking on Pinterest and discovered “Dump Chicken” recipes . . . you basically “dump” 4-5 ingredients into a slow cooker and in less than 5 minutes, your dinner prep is done!
However, some of the recipes that we tried were terrible.
 
I started thinking about how we have a lot of simple slow cooker recipes on our website that actually taste good . . . tried-and-true family recipes.
Then I started thinking about how I could prep all these meals now and throw them in the freezer and then when I needed a quick meal, I could just “dump” the contents of the bag into my slow cooker and let it cook all day.
 
So, I put together 8 of my favorite slow cooker meals and timed myself-
I was able to prep all 8 meals in one hour and 2 minutes 
(I probably would have been faster had I not cut my finger and had to run to find a band-aid!).
 
And I am going to make it super easy for you!
I have included a shopping list that you need to make these meals,
the recipe for each meal,
step-by-step instructions,
and side dish ideas!
 
Dinner doesn’t get any easier than this!!
So, here you go:
8 Slow Cooker Freezer Meals that can be made in 1 Hour!
(Bonus: They actually taste good and are approved by my family!)
Slow Cooker BBQ Spareribs
Ingredients:
1-2 lbs of country-style pork ribs
1 1/2 cups ketchup
1 1/2 Tablespoons Old Bay Seasoning
1/2 teaspoon liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar
Directions:
Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in 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. 
Serve with Cheesy Hashbrown Casserole  (which can also be made in advance and frozen) and a bag of frozen corn.
Black Bean Taco Soup
Ingredients:
1 lb lean ground beef (or ground turkey works too!)
1 medium onion, chopped
1 package mild taco seasoning mix
1 (16 oz) bag frozen corn
1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
2 (14 oz) cans stewed tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilis
Directions:
Brown meat and onion, drain. Let meat cool for a minute, then dump into a resealable gallon-sized freezer bag.
Dump the remaining ingredients into the bag, mix together, and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 1-2 hours or LOW for 2-3 1/2 hours.
Serve with tortilla chips, cheese, sour cream, and guacamole.
Chicken Broccoli Alfredo
Ingredients:
1 ½ pounds chicken breasts
1 (16 oz) bag frozen broccoli florets
2 (16 oz) jars Alfredo sauce (I use light)
1 large green pepper, chopped
1 (4 oz) can sliced mushrooms, drained
Directions:
Place all ingredients in a resealable gallon-sized freezer bag and mix together.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 4-6 hours. 
Serve with cooked fettuccine noodles, green salad, and Easy Parmesan Knots.
Chicken Cacciatore
Ingredients:
1 lb chicken breasts
1 (26 oz) jar of chunky vegetable-style spaghetti sauce
1 zucchini, chopped
1 green pepper, chopped
1 sweet onion, chopped
Directions:
Place all ingredients in a resealable gallon-sized freezer bag and mix together.
Garnish: chopped black olives, shredded Parm cheese
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 6-8 hours. 
Serve with cooked spaghetti noodles and garnish with olives and cheese. Also would be delicious with Cheesy Garlic Sticks.
French Dip Sandwiches
Ingredients:
2-3 lb beef chuck roast
2 cans (14.5 oz each) beef consomme (it is right next to the soups and beef broth)
6-8 hoagie buns
Directions:
Place roast in a resealable gallon-sized freezer bag and pour beef consomme on top.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8-11 hours (or HIGH for 5-7 hours). Remove roast from slow cooker and save extra juice for dipping! With 2 forks, shred roast and serve meat on buns. We also love to melt Provolone or Swiss cheese on top.
Serve with Baked Potato Wedges and fresh fruit.

Hearty Beef Stew

Ingredients:
1 pound beef stew cubes
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).
Serve with 3 Ingredient Parmesan Rolls.
(I double-bagged this stew because it stuffed the freezer bag to the brim! Better safe than sorry!)
Maple Dijon Glazed Chicken
Ingredients:

1 1/2 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 Tablespoons red wine vinegar
salt and pepper to taste

Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). Sprinkle with fresh or dried rosemary for serving.
Serve with Oven Roasted Vegetables

Cilantro Lime Chicken w/ Corn and Black Beans
Ingredients:
1 1/2 pounds chicken breasts
Juice from 2 limes

1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn

2 minced garlic cloves

1/2 red onion, chopped

1 can black beans, drained and rinsed

1 tsp cumin
 
salt and pepper to taste
Directions: 
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.
Recipe adapted from Over the Big Moon
Now that you have the recipes, it’s time to get shopping!
Putting the meals together is actually pretty fun.
The first thing that I did was label all my bags with what was going inside and how long to cook them in the slow cooker.
I then placed all the meat inside each bag (I don’t really like handling raw meat, so I figured that I would just get it over with).
I then printed off the recipes and just added the ingredients called for to each bag.
You might find it easier to chop and prepare all your produce and other items, but I like doing it one recipe at a time. Just do what works best for you!
And less than 1 hour later, I had 8 freezer meals all ready to go!
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.
-Each of my recipes feeds my family of four (2 adults and 2 kids) for dinner and then we usually have two leftover lunches for the next day. If you are only making food for 2, you could easily split these meals in half.
-Slow Cooker Liners will make clean up a breeze!
If you have any other questions, please feel free to ask! We will be able to respond quicker if you send us an email: SixSistersStuff@gmail.com.
Looking for more freezer meal ideas?
Check out some of our latest posts here.

Cookbook Image

Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.

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