10 easy freezer-bag recipes for the slow cooker

Here at Slow Cooker Kitchen, we love spending finding ways to spend less time in the kitchen and more time with family and friends - without sacrificing a homemade dinner. That's why we can't get enough of the freezer bag trend. Perfectly designed for the busy household, these meals take minimal prep and deliver maximum flavor. If you don't know what it is yet, you're in for a treat. 

Prep and put all ingredients into a gallon-sized freezer bag. Label the bag with a date and cooking instructions, then put them in the freezer for up to 3 months. Then when you are ready to use them, thaw it in the refrigerator and simply pour the contents of the bag into the slow cooker, set it and get on with the rest of your day. It couldn't get easier. 

The following 10 recipes have been chosen for their simplicity; a great way to get started on freezer ahead meal planning. 

Freeze in a bag:
3-lbs. boneless skinless chicken breast
4 carrots, sliced (about 2 cups)
2 stalks celery, sliced (about 1 cup)
1 onion, chopped
2 cloves garlic, minced
2 tsp parsley
1/2 tsp dried basil
salt and pepper to taste

You will also need:
5 cups chicken broth
1 cup uncooked egg noodles (about 4 oz)  

Pour in chicken broth and 6 cups of water. Cook on high for 4 hours or low for 8 hours. Shred chicken and add noodles. Continue to cook just long enough for the noodles to get soft (15-30 minutes depending on the setting). 

Freeze in a bag:

3-lbs beef brisket
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp celery seed
1/8 tsp black pepper
1 1/2 cup of your favorite BBQ sauce

*rub dry spices onto brisket before placing in the freezer bag.

Cook on low 8 hours. Cut across grain and drizzle with cooked sauce before serving.

Freeze in a bag:
1 medium skinless boneless chicken breast (about 6 oz)
1 can black beans, drained
1 can pinto beans, drained
1 can corn, drained
1 can diced tomato
1 8oz can tomato sauce
1 cup brown or wild rice (uncooked)
1 cup water or chicken broth
salt and pepper to taste, or other seasonings if preferred

Cook on low for 8 hours. Shred chicken and return to slow cooker during the last 30 minutes of cooking.

Freeze in a bag:
3-lbs chicken thighs
1 tsp red pepper flakes
1 tsp chili powder
2 tsp paprika
2 tsp garlic powder
1/2 cup honey
2 tbsp apple cider vinegar
salt and pepper

*Coat thighs in dry ingredients before placing in the freezer bag.

Cook on low for 8 hours.

Freeze in a bag:
3 cans of cheddar cheese soup 
3 cans evaporated milk
1 tsp garlic powder
1.5 tsp pepper
2 onions, chopped

You will also need:
3 bags of frozen broccoli florets (about 40 oz)
Shredded cheedar cheese

Stir together contents of bag and frozen broccoli. Cook on low for 6 hours. Top with shredded cheese before serving.

Freeze in a bag:
2-lb boneless, skinless chicken breast
1 jar spaghetti sauce of your choice
1 zucchini, chopped
1 bell pepper, chopped
1 onion, chopped

Cook on low 6-8 hours. Serve over noodles.

**The following recipes call for ground beef. While you can slow cook with raw ground beef, it is highly recommended that you brown them prior to cooking. For a time-saving tip, purchase a large amount of ground beef and brown it all at once. Then separate into smaller bags to freeze for future use it in multiple freezer dishes. 

Freeze in a bag:
1-lb ground beef, browned
1/2 cup brown rice
1 can black beans, drained
1 cup frozen corn
1 can diced tomatoes with green chilies
1/2 cup salsa
1 tsp minced garlic
1 onion, chopped
1 sweet bell pepper, chopped
1 small jalapeno, chopped if desired
1 can (19 oz) enchilada sauce
1 tbsp chili powder
1 tsp cumin

You will also need:
2 cups cheddar cheese
1/3 cup cilantro, chopped

Pour in 3/4 cup water and stir. Cook on low for 7 hours. Stir in cheese and cilantro before serving. 

Freeze in a bag: 
1 1/2-lb ground beef, browned
1 onion, diced
2 cans red kidney or black beans
1 can kernel corn, drained
1 can tomato sauce
14 oz salsa
3/4 cup water
2 tsp. taco seasoning

Cook on low 4 hours.

Freeze in a bag:
2-lbs ground beef, browned
2 onion, chopped
3 cloves garlic, minced
3 tbsp Worcestershire sauce
1/2 cup sour cream
1 package onion soup mix
3 cups sliced mushrooms (optional)
2 cans condensed cream of mushroom soup (10.5 oz each)

You will also need:
12 oz of uncooked egg noodles

Stir ingredients. Cook on low for 6 hours. Serve over egg noodles. Alternatively, add egg noodles to slow cooker with 1/2 cup of water. Stir together and continue to cook until the noodles are soft.

Freeze in a bag:
2-lbs. ground beef, browned
1 onion, chopped
1 clove garlic, chopped
1 can diced tomatoes
2 carrots, chopped
1 package of frozen peas (about 10 oz)
2 tsp dried oregano
salt and pepper to taste

You will also need:
Instant mashed potatoes

Cook bag ingredients on low 7 hours. In the last 30 minutes, mix up enough mashed potato to well cover the top of the dish, spread onto the cooked ingredients and continue to cook until the potatoes are warmed all the way through. 

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