10 Slow Cooker Freezer Recipes

How many meals can we make with a reasonable budget, one grocery shop and only a couple of hours on our hands? This is the thought that plagues our minds every time we embark on our weekly errands. Even if we were to somehow make a number of meals under these guidelines, what would we do with them? They would surely spoil after a week or so in the fridge, and then what?

The answer to this ever-evolving issue is so simple that we're still shaking our heads at the fact that it took so long for us to realize! Slow cooker freezer meals are the new holy grail for home cooks, as they often use the simplest ingredients, take only minutes to prepare, freeze for up to 3 months, and take less than 30 seconds to dump in the slow cooker before your dinner. Just turn the switch and...Voila! The easiest 10 meals you've ever had!

To Freeze:
1lb Boneless, skinless chicken breasts
1/2 cup dijon mustard
1/4 cup honey
1 tablespoon cider vinegar
1 large yellow onion, sliced    

To prepare: mix together the mustard, honey and vinegar and pour over the chicken. Freeze for up to 3 months.

To cook: thaw in the fridge overnight. Cook on low for 6-7 hours

To Freeze:
2lbs boneless, skinless chicken breasts
3 tablespoons butter
1/4 cup lime juice
1 bunch cilantro, roughly chopped
1 cup frozen corn
2 small yellow onions, chopped
3 tablespoons taco seasoning
1/2 teaspoon pepper
1 teaspoon salt (or to taste)

You will also need:
3/4 cup water

To prepare: Add all ingredients to a large freezer bag and shake until well mixed. Freeze for up to 3 months.

To cook: thaw in fridge overnight. Add the water to the slow cooker along with the ingredients and cook on high for 4-5 hours.

To Freeze:
2lb boneless, skinless chicken breasts
1 lemon, juiced and zested
3 cloves garlic, choppped
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter

You will also need:
1/2 cup chicken stock

To prepare: Add all ingredients to a freezer bag and mix well. Freeze for up to 3 months.

To cook: Thaw in the fridge overnight. Add the chicken stock along with the other ingredients to the slow cooker and cook on high for 4-5 hours.

To Freeze:
1 lb boneless, skinless chicken breasts
16oz bag frozen broccoli
2x 16oz jars alfredo sauce
½ lb sliced mushrooms
1 large yellow onion, sliced
1 yellow bell pepper, sliced

To prepare: Add all ingredients to a freezer bag and mix well. Freeze for up to 3 months.

To cook: Thaw in the fridge overnight. Add the ingredients to the slow cooker and cook on low for 5-6 hours.

To Freeze:
lb pork tenderloin
1/4 cup dry onion soup mix
2 cups chicken stock
2 cups red wine
1 tablespoon red wine vinegar
2 small yellow onions, chopped
2 small carrots, chopped
4 cloves garlic, crushed
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper

To prepare: Mix all ingredients together in a freezer bag and freeze for up to 3 months.

To cook: thaw in the fridge overnight, cook on low for 4-5 hours.

To Freeze:
1 lb boneless, skinless chicken breasts
1/2 cup brown sugar
1/2 cup cider vinegar
4 cloves garlic, chopped
2 teaspoon soy sauce
1/2 cup pineapple juice

To prepare: Mix all ingredients together in a freezer bag and freeze for up to 3 months.

To cook: thaw in the fridge overnight, cook on low for 6-7 hours.

To Freeze:
1 lb ground beef
1 large yellow onion, chopped
2 carrots, chopped
1 stick celery, chopped
2 14oz cans diced tomatoes
2 green chillies, chopped
3 cloves garlic, chopped
1/2 cup chicken stock
1 can red kidney beans
2 teaspoons cumin
1 teaspoon chili powder
2 yellow bell peppers, chopped
1 teaspoon salt
1/2 teaspoon pepper

To prepare: Mix all ingredients together in a freezer bag and freeze for up to 3 months.

To cook: thaw in the fridge overnight, cook on low for 8 hours.

To Freeze:
1 lb stewing beef
2 carrots, chopped
2 small yellow onions, chopped
1 celery stalk, chopped
6 cups beef stock
1 tablespoon Italian seasoning
1 tsp light brown sugar
1/2 cup pearl barley
14oz can diced tomatoes
1/2 teaspoon pepper

To prepare: Mix all ingredients together in a freezer bag and freeze for up to 2 months.

To cook: thaw in the fridge overnight, cook on high for 4-5 hours.

To Freeze:1 1/2 lb beef roast
3 cups beef consomme
1 teaspoon red wine vinegar

To prepare: Mix all ingredients together in a freezer bag and freeze for up to 2 months.

To cook: thaw in the fridge overnight. Cook on low for 6-8 hours. Once cooked, pull apart with a fork and serve on crusty bread.

To Freeze:
1 lb skinless chicken thighs
28oz can diced tomatoes
1 tablespoon smoked paprika
3 cloves garlic, crushed
2 yellow onions, sliced
2 yellow bell peppers, sliced
1 teaspoon salt
1/2 teaspoon pepper

To prepare: Mix all ingredients together in a freezer bag and freeze for up to 3 months.

To cook: thaw in the fridge overnight. Cook on low for 4-5 hours.