5 Ingredient Dump and Go Slow Cooker Freezer Meals // Freezer Meals 101

 

BBQ Shredded Chicken Freezer Meal Recipe:

  • 3-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 3/4 cup finely minced onion
  • 4 cloves garlic, minced
  • 1 bottle of barbeque sauce or 425 mL of your own homemade BBQ sauce
  • 1/2 cup apple cider vinegar

To put this freezer meal together, place the chicken, minced onion, minced garlic, barbeque sauce, and apple cider vinegar in a large resealable bag. Remove excess air and seal.

On the day you want to serve this, take it out of the freezer and allow it to thaw. Cook it in the crockpot on low for 3-5 hours. Shred when done and serve in on buns on top of garlic mayo. You can also serve this shredded BBQ chicken on nachos or in tacos.

Easy Crock-Pot Chicken Cacciatore Recipe:

Ingredients:

  • 3-5 boneless, skinless chicken breasts
  • 24 oz. jar spaghetti sauce
  • 1 zucchini, coarsely chopped
  • 3/4 cup onion, chopped
  • 1 Tbsp. Italian seasoning

Assembly instructions:

  1. Place the chicken breasts in a large, resealable freezer bag.
  2. Dump the other ingredients in the bag.
  3. Remove excess air from the bag and seal. Freeze flat.

Cooking instructions:

  1. Thaw.
  2. Dump bag contents into the slow cooker.
  3. Cook on low for 4-6 hours. Ensure that chicken is cooked through before serving.
  4. Serve over your choice of pasta noodles. We usually use penne or rotini, but a long noodle is fine too.

You can throw this together so quickly that you might as well make more than one at a time. Just prop the bags open by folding the top over and setting them open on the counter. Line the bags up and then add the chicken to each one before dumping in the rest of the ingredients. This chicken dump recipe couldn’t be easier!

Creamy Tomato Beef Skillet Recipe:

Ingredients:

  • 1 lb. ground beef, browned
  • 1/2 an onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef stock
  • 15 oz. can tomato sauce
  • 3/4 cup heavy cream
  • 2 tsp. Italian seasoning
  • 1 tsp. garlic salt
  • 1 tsp. pepper
  • 2 Tbsp. brown sugar

For the day of cooking:

  • 16 oz. package of egg noodles
  • 2 Tbsp. flour
  • 2 cups of shredded cheddar jack cheese (or Parmesan if you prefer)

Assembly instructions:

  1. Brown the ground beef. Allow it to cool slightly.
  2. Place the ground beef in a large resealable freezer bag.
  3. Add the chopped onion, minced garlic, tomato sauce, seasonings, heavy cream, brown sugar, and beef stock.

Skillet cooking instructions:

  1. Remove the bag from the freezer. Thaw.
  2. Cook the egg noodles according to the package directions. In the meantime, place the freezer bag contents in a large skillet on the stovetop.
  3. Cook on medium until the flavors are well blended. Stir in the flour and allow the sauce to thicken somewhat.
  4. Turn the heat to low and let the sauce simmer while you finish cooking the pasta. When noodles are cooked, drain well, and add them to the skillet.
  5. Stir all together so that the meat sauce and the egg noodles are well mixed. Sprinkle the skillet ingredients with the grated cheese and stir just until cheese melts. Serve immediately.

Beef Dip Recipe:

  • 4 lbs. beef chuck roast or beef rump roast
  • 1-2 cloves garlic, minced
  • 3 Tbsp. dry onion soup mix
  • 3 cups beef broth
  • 1/2 tsp. pepper

Place the beef roast in a large resealable freezer bag. Add the other ingredients and seal the bag before freezing.  

On the day you want to serve this, take it out of the freezer to thaw. Cook in the slow cooker on low for 6-8 hours. Slice and serve on buns, using the juices from the roast for dipping.

Beef and Bacon Goulash Recipe:

  • 2 lbs. beef stew meat, cubed
  • 1 1/4 cups mushrooms, sliced
  • 1 cup beef broth
  • 5 slices bacon, sliced into bite-sized pieces*
  • 1 onion, sliced

Optional for the day of serving:

  • 2 Tbsp. cornstarch

Note: *If you want crunchier bacon, you can fry it before adding it to the freezer bag.

Assembly instructions:

  1. Cube the beef. Slice the onion, mushrooms, and bacon.
  2. Add the beef, bacon slices, mushrooms, onion slices, and beef broth to a large resealable freezer bag.
  3. Remove the excess air, seal, and freeze.

Cooking instructions:

  1. Remove from freezer to thaw.
  2. Add the bag contents to the Crock-Pot and cook on low for 4-6 hours.
  3. If you want to thicken up the gravy, mix together 2 Tbsp. of cornstarch with 1/4 cup of water and stir into the beef mixture in the slow cooker 20 minutes before serving.

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