Easy Crockpot Freezer Meals for Busy Days

Every day after school feels like a full-blown sprint.

My daughter has dance class one evening, softball the next, and sometimes both in the same week.

Meanwhile, my son’s schedule is a rotating door of baseball, flag football, and hockey.

I’m basically living in my SUV at this point.

That’s why crockpot freezer meals have become my safe place.

On Sunday, I prep 3–4 meals, label the bags, and toss them in the freezer.

Then on a busy weekday, all I have to do is dump one into the slow cooker before school drop-off and dinner is done by the time we walk back in the door after practice.

It’s the only thing keeping us from grabbing drive-thru five nights a week.

Honestly, I don’t even try to be fancy with it, just meals that reheat well and everyone will actually eat.

No one complains, and I get to feel like I’m winning the dinner game (even if we’re eating in shifts).

1. Hawaiian Chicken

This sweet and tangy Hawaiian Chicken is an easy dump-and-go crockpot meal that’s perfect for busy nights. It’s a family favorite in our house and works great served over rice or in lettuce wraps.

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup pineapple chunks (with juice)
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon cornstarch (optional, for thickening)

To Prep:

1. Label a gallon-sized freezer bag with the recipe name, date, and cooking instructions.
2. Add all ingredients (except cornstarch) into the bag.
3. Seal tightly, removing as much air as possible, and freeze flat.

To Cook:

1. Thaw overnight in the fridge, or place directly into the crockpot if you’re short on time.
2. Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender and fully cooked.
3. Optional: In the last 30 minutes, mix 1 tablespoon of cornstarch with a little water and stir it in to thicken the sauce.
4. Shred the chicken or serve whole over rice or noodles.

2. Sausage with Peppers and Onions

This is one of those no-fuss meals that comes together fast and still tastes like you spent time on it. We love serving it with rice, in hoagie rolls, or just on its own with a side salad.

Ingredients:

• 1.5 lbs Italian sausage links (mild or hot, sliced or whole)
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 1 jar Mariana sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

To Prep:

1. Label a freezer bag with the meal name, date, and cooking instructions.
2. Add all ingredients into the bag.
3. Seal well and freeze flat.

To Cook:

1. Thaw overnight in the fridge or place frozen contents directly into the crockpot.
2. Cook on low for 6–7 hours or high for 3–4 hours, until sausage is fully cooked and tender.
3. Serve over rice, pasta, or in rolls with melted mozzarella.

3. Chicken Alfredo

I love this make ahead meal for my family! This creamy chicken alfredo is a comfort meal you can throw in the crockpot without any last-minute fuss. It’s a hit with my kids and works perfectly with pasta or even steamed broccoli for a lighter version.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 jar (15 oz) alfredo sauce
• 1/2 cup chicken broth
• 2 teaspoons garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Optional: 1 cup frozen peas or broccoli florets (add in last hour of cooking)

To Prep:

1. Label your freezer bag with the meal name, date, and cooking instructions.
2. Add all ingredients except the pasta into the bag.
3. Seal the bag tightly, flatten, and freeze.

To Cook:

1. Thaw in the fridge overnight, or dump into the crockpot frozen.
2. Cook on low for 5–6 hours or high for 3–4 hours, until chicken is tender.
3. Shred the chicken, stir well, and serve over cooked fettuccine, penne, or veggie noodles.
4. Optional: Stir in frozen peas or broccoli during the last hour for extra veggies.

4. Scalloped Potato and Ham

This cozy, cheesy dish is perfect for using up leftover ham and makes a super filling crockpot dinner on busy nights. I usually serve it with a simple green salad and call it done.

Ingredients:

• 4 cups thinly sliced potatoes (Yukon gold or russet)
• 2 cups cooked ham, cubed
• 1 cup shredded cheddar cheese
• 1 small onion, thinly sliced
• 1 can (10.5 oz) cream of mushroom or cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

To Prep:

1. Label your freezer bag with the recipe name, date, and instructions.
2. Layer all ingredients into the bag: potatoes, ham, onion, cheese, soup, milk, and seasonings.
3. Gently press out air and freeze flat.

To Cook:

1. Thaw in the fridge overnight for best results.
2. Pour contents into crockpot, stir gently.
3. Cook on low for 6–7 hours or until potatoes are soft and everything is hot and creamy.
4. Optional: Sprinkle extra cheese on top during the last 30 minutes for a melty finish.

5. Sweet Potato Chili

This meatless sweet potato chili is hearty, healthy, and super filling. It’s one of my go-to meals for busy nights when I want something warm and comforting but don’t have time to cook. Even my picky eater goes for seconds.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

To Prep:

1. Label your freezer bag with the name, date, and instructions.
2. Add all ingredients to the bag.
3. Seal tightly and freeze flat.

To Cook:

1. Thaw in the fridge overnight or dump straight into the crockpot frozen.
2. Cook on low for 6–7 hours or high for 3–4 hours, until sweet potatoes are soft and flavors have blended.
3. Serve with toppings like sour cream, shredded cheese, or avocado slices.

6. Macaroni and Cheese

This creamy mac and cheese is one of those comfort meals I always keep in the freezer for crazy evenings when nothing else sounds good. It’s super kid-friendly, filling, and way better than the boxed stuff.

Ingredients:

• 2 cups uncooked elbow macaroni
• 2 cups shredded cheddar cheese
• 1/2 cup shredded mozzarella (optional for extra creaminess)
• 3 cups whole milk
• 1/2 cup heavy cream
• 4 oz cream cheese, cut into cubes
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan for a little extra flavor

To Prep:

1. Cook pasta just until barely al dente (it’ll finish in the crockpot), then rinse with cold water and let cool.
2. Label a freezer bag with the recipe name, date, and instructions.
3. Add cooled pasta, all cheeses, milk, cream, garlic powder, salt, and pepper into the bag.
4. Seal the bag tightly and freeze flat.

To Cook:

1. Thaw overnight in the fridge (don’t put this one in frozen—it won’t cook evenly).
2. Dump contents into the crockpot and stir gently.
3. Cook on low for 2 to 2.5 hours, stirring once or twice, until everything is creamy and hot.
4. Add a splash of milk if needed just before serving to loosen it up.

7. Chicken Curry

This easy chicken curry is packed with flavor and perfect for tossing into the crockpot on a busy night. I usually serve it over jasmine rice or with naan when we need something cozy and filling after practice.

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 1 can (13.5 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Optional: 1–2 cups chopped spinach or frozen peas (add during last hour of cooking)

To Prep:

1. Label a freezer bag with the recipe name, date, and cooking instructions.
2. Add all ingredients (except spinach/peas) into the bag.
3. Seal tightly and freeze flat.

To Cook:

1. Thaw overnight in the fridge or add frozen to the crockpot if needed.
2. Cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
3. Stir in spinach or peas during the last hour, if using.
4. Serve over rice or with warm naan.

8. BBQ Pulled Pork

This BBQ pulled pork is one of my absolute go-tos—easy to prep, full of flavor, and perfect for sliders, sandwiches, or even baked potatoes. I always freeze a batch before sports season kicks off because it’s so easy to reheat and serve however we want.

Ingredients:

• 3–4 lbs boneless pork shoulder or pork butt
• 1 large onion, sliced
• 1 cup barbecue sauce (plus more for serving if you like it saucy)
• 1/4 cup apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

To Prep:

1. Label a freezer bag with the recipe name, date, and cooking instructions.
2. Place the sliced onion in the bottom of the bag, then add the pork and all other ingredients.
3. Seal tightly and freeze flat.

To Cook:

1. Thaw in the fridge overnight (or pop it in frozen if you’re in a rush).
2. Cook in the crockpot on low for 8–9 hours or high for 4–5 hours, until the pork shreds easily.
3. Shred the pork with two forks and mix it back into the sauce.
4. Serve on buns, over baked potatoes, or even with mac and cheese on the side.

9. Everything Chicken

This is the kind of chicken I always have in my freezer. It’s super simple, cooks perfectly in the slow cooker, and I can use it for everything—soups, casseroles, tacos, wraps, or just tossed with sauce over rice. I batch this on a Sunday and portion it out for busy weeknights when I need a shortcut.

Ingredients:

• 3 pounds boneless, skinless chicken breasts
• 1/4 cup extra-virgin olive oil
• 1–2 tablespoons chopped garlic
• 1 1/2 teaspoons kosher or sea salt
• 1 teaspoon pepper
• 1/2 cup low-sodium vegetable or chicken broth

To Prep:

1. Label a freezer bag with the name, date, and cooking instructions.
2. Place raw chicken breasts in the bag. Drizzle with olive oil and add garlic, salt, and pepper.
3. Pour broth around the outside of the chicken.
4. Seal tightly, flatten, and freeze.

To Cook:

• Thaw overnight in the fridge (recommended for even cooking).
• Dump contents into the slow cooker.
• Cook on low for 6–8 hours or high for 3–4 hours, until the chicken reaches an internal temp of 170°F and shreds easily.
• Slice or shred and use however you want:
  – In soup or chili
  – With gravy and mashed potatoes
  – Mixed into a chicken casserole
  – Tossed with teriyaki sauce over rice
  – Wrapped in tacos or flatbreads

10. Chickpea and Vegetable Curry

This chickpea and veggie curry is one of those plant-based meals that’s surprisingly filling and full of flavor. It’s perfect for meatless Mondays or when you just want to toss something in the slow cooker and forget about it. I usually serve it with rice or naan, and the leftovers are even better the next day.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 can (13.5 oz) coconut milk
• 2 cups mixed vegetables (like cauliflower, carrots, bell peppers, or spinach)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric (optional)
• Salt and pepper to taste
• Optional: 1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

To Prep:

1. Label a freezer bag with the recipe name, date, and cooking instructions.
2. Add all ingredients into the bag. Use sturdy vegetables that hold up well when frozen and slow-cooked (like carrots, cauliflower, or bell peppers).
3. Seal, press out excess air, and freeze flat.

To Cook:

1. Thaw in the fridge overnight, or place frozen in the crockpot.
2. Cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender and curry is well blended.
3. Stir and serve over rice, couscous, or with warm naan.

11. BBQ Meatballs

These BBQ meatballs are a lifesaver on nights when I need something quick, warm, and guaranteed to get eaten. I serve them with mashed potatoes, rice, or just throw them in a hoagie roll for meatball subs. They freeze perfectly and cook up saucy and tender in the crockpot.

Ingredients:

• 2 lbs frozen meatballs (store-bought or homemade)
• 1 1/2 cups barbecue sauce
• 1/2 cup grape jelly or honey (for that sweet sticky flavor)
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

To Prep:

1. Label a freezer bag with the meal name, date, and slow cooker instructions.
2. Add all ingredients into the bag. Stir gently to coat the meatballs.
3. Seal the bag and freeze flat.

To Cook:

1. Dump frozen contents into the crockpot.
2. Cook on low for 4–5 hours or high for 2–3 hours, until meatballs are hot and sauce is bubbly.
3. Stir occasionally if you’re around, and serve however you like—my kids love them with mac and cheese.

12. Sweet Potato Basil Soup

This sweet potato basil soup is creamy, cozy, and totally nourishing—perfect for cooler nights or when you just need something light but filling. I love making a double batch so I can freeze half and pull it out later for an easy lunch or dinner with grilled cheese on the side.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional for a little depth)
• 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)

To Prep:

1. Label a freezer bag or freezer-safe container with the recipe name, date, and cooking instructions.
2. Add all ingredients except coconut milk to the bag.
3. Seal and freeze flat.

To Cook:

1. Thaw in the fridge overnight or place frozen in the crockpot.
2. Cook on low for 6–7 hours or high for 3–4 hours, until sweet potatoes are tender.
3. Stir in the coconut milk. Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
4. Add chopped basil and stir. Taste and adjust seasoning if needed.

13. Balsamic Braised Beef

This balsamic braised beef is rich, tender, and full of flavor—one of those meals that feels fancy but is super low-effort. I love serving it over mashed potatoes, polenta, or egg noodles on a night when we’re all craving comfort food but I have zero energy to cook.

Ingredients:

• 3–4 lbs chuck roast or stewing beef, cut into large chunks
• 1 onion, sliced
• 3 carrots, cut in chunks
• 4 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1/4 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

To Prep:

1. Label a large freezer bag with the meal name, date, and slow cooker instructions.
2. Add all ingredients to the bag and mix to coat the beef.
3. Seal the bag, press out air, and freeze flat.

To Cook:

1. Thaw overnight in the fridge or dump frozen into the crockpot.
2. Cook on low for 8–9 hours or high for 4–5 hours, until the beef is fork-tender.
3. Shred the beef and stir it into the sauce. Serve hot with your favorite sides.

14. Chicken Tikka Masala

This chicken tikka masala is one of my freezer must-haves when we’re craving takeout but need something easy and homemade. It’s creamy, flavorful, and perfect with basmati rice or warm naan. I usually freeze it raw, so all I have to do is dump it in the crockpot and go.

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger (or 1 tsp ground ginger)
• 1 can (14.5 oz) tomato sauce or crushed tomatoes
• 1/2 cup plain Greek yogurt or heavy cream (add during last hour of cooking)
• 1/4 cup tomato paste
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne (optional)

To Prep:

1. Label a freezer bag with the recipe name, date, and instructions.
2. Add all ingredients except the yogurt or cream to the bag.
3. Seal tightly, mix a bit by squishing the bag, and freeze flat.

To Cook:

1. Thaw overnight in the fridge, or place frozen into the crockpot.
2. Cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and fully cooked.
3. In the last hour, stir in the yogurt or cream to make it creamy and smooth.
4. Serve over basmati rice with chopped cilantro or naan on the side.

15. Chicken Soup

This is my go-to chicken soup for sick days, chilly nights, or when I just want something simple and comforting. I always keep a batch in the freezer—it’s super easy to throw in the crockpot and fills the house with that cozy, homemade smell.

Ingredients:

• 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 6 cups low-sodium chicken broth (add at cook time)
• Optional: 1 cup frozen peas or corn (add during last hour)
• Optional: 1–2 cups cooked noodles or rice (add after cooking)

To Prep:

1. Label a freezer bag with the recipe name, date, and cooking instructions.
2. Add all ingredients except broth, frozen veggies, and noodles/rice to the bag.
3. Seal tightly and freeze flat.

To Cook:

1. Thaw overnight in the fridge for best results.
2. Dump contents into the crockpot and add 6 cups chicken broth.
3. Cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
4. Shred the chicken and stir in any frozen peas or corn during the last hour.
5. Add cooked noodles or rice just before serving if using.

16. Teriyaki Chicken

This teriyaki chicken is one of those meals I make on repeat because it’s just so easy. The sauce is sweet and savory, the chicken turns out tender every time, and I can serve it with rice, noodles, or even in lettuce wraps. Total win for busy nights after sports practice.

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey or brown sugar
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil or olive oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger (or 1 tsp ground ginger)
• 1 tablespoon cornstarch (add at the end to thicken sauce, optional)
• Optional: sesame seeds and green onions for serving

To Prep:

1. Label a freezer bag with the meal name, date, and instructions.
2. Add chicken and all sauce ingredients except cornstarch to the bag.
3. Seal tightly, press out air, and freeze flat.

To Cook:

1. Thaw overnight in the fridge, or place frozen in the crockpot.
2. Cook on low for 5–6 hours or high for 3–4 hours, until chicken is fully cooked.
3. Shred or slice the chicken. If desired, mix 1 tablespoon cornstarch with a bit of water and stir into the sauce. Let it cook for 10–15 more minutes to thicken.
4. Serve over rice, noodles, or in wraps. Garnish with green onions and sesame seeds if you want to get a little fancy.

17. Salsa Chicken

Salsa chicken is one of my easiest, no-brainer meals to prep. It’s literally just a few ingredients, but it turns into the juiciest, most flavorful chicken that you can use for tacos, burrito bowls, nachos, or even stuffed into quesadillas. I always keep a batch in the freezer—it’s a lifesaver when we’re running in five directions.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 jar (16 oz) of your favorite salsa (mild, medium, or spicy)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Optional: 1 can black beans, drained and rinsed
• Optional: 1 cup frozen corn

To Prep:

1. Label a freezer bag with the recipe name, date, and instructions.
2. Add chicken, salsa, cumin, garlic powder, salt, pepper, and optional black beans or corn.
3. Seal tightly, press out air, and freeze flat.

To Cook:

1. Thaw overnight in the fridge or dump into the crockpot frozen.
2. Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and shreds easily.
3. Shred the chicken right in the crockpot and mix it with the salsa mixture.
4. Serve with rice, in tacos, over baked potatoes, or however you like.

18. Beef & Broccoli

This crockpot beef and broccoli is better than takeout—and way easier on a weeknight. The beef gets super tender, the sauce is perfectly savory-sweet, and all you need is a pot of rice to go with it. I keep this one in the freezer for those nights when everyone’s starving right now and I need dinner to cook itself.

Ingredients:

• 1.5 to 2 lbs flank steak or sirloin, thinly sliced
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 1/4 cup beef broth or water
• 2 tablespoons sesame oil or olive oil
• 3 cloves garlic, minced
• 1 tablespoon cornstarch (add at the end to thicken)
• 3 cups broccoli florets (add during last hour of cooking)

To Prep:

1. Label a freezer bag with the recipe name, date, and instructions.
2. Add sliced beef, soy sauce, brown sugar, broth, sesame oil, and garlic.
3. Seal tightly and freeze flat.

To Cook:

1. Thaw overnight in the fridge or add frozen to the crockpot.
2. Cook on low for 5–6 hours or high for 3–4 hours, until beef is tender.
3. In the last hour of cooking, stir in broccoli.
4. Optional: Mix 1 tablespoon cornstarch with a little water, stir into sauce, and cook 15–20 minutes until thickened.
5. Serve over rice and sprinkle with sesame seeds if you’re feeling extra.

19. Spaghetti

This crockpot spaghetti meat sauce is a total lifesaver when I need dinner to be hands-off but still kid-approved. I prep the sauce ahead, freeze it, and then let the crockpot do its thing while I handle everything else. Boil some pasta at the end and you’re good to go—comfort food with zero stress.

Ingredients:

• 1.5 to 2 lbs ground beef or ground turkey
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jar (24 oz) marinara or spaghetti sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon tomato paste (optional for richness)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: 1/2 teaspoon crushed red pepper flakes for a little kick

To Prep:

1. Brown the ground beef or turkey with the onion and garlic. Drain excess grease.
2. Let cool slightly, then add to a labeled freezer bag with remaining ingredients.
3. Seal, press out air, and freeze flat.

To Cook:

1. Thaw overnight in the fridge or place frozen into the crockpot.
2. Cook on low for 6–7 hours or high for 3–4 hours, until hot and bubbly.
3. Serve over cooked spaghetti noodles with grated Parmesan and garlic bread if you’ve got it.

20. Italian Chicken

This creamy Italian chicken is one of those comforting, crowd-pleasing meals that comes together with zero effort once it’s in the crockpot. I love freezing it ahead of time so all I have to do is dump it, walk away, and come back to perfectly tender chicken in a rich, flavorful sauce. It’s amazing over noodles, rice, or mashed potatoes—and my kids eat it up every time.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1–2 teaspoons Mrs. Dash’s Original Seasoning Blend (or to taste)
• Black pepper to taste
• 2 cans (10 oz each) cream of chicken soup or homemade condensed version
• 1 envelope Good Seasons Zesty Italian dressing mix
• 4 oz cream cheese, cubed (half a standard block)
• 1/4 to 1/2 cup milk (add at end if needed to thin sauce)
• Optional: chopped parsley for garnish

To Prep:

1. Label a freezer bag with the meal name, date, and cooking instructions.
2. Lay chicken breasts in the bag, then season with Mrs. Dash and black pepper.
3. Add cream of chicken soup, Italian dressing mix, and cubed cream cheese.
4. Seal tightly, press out air, and freeze flat.

To Cook:

1. Thaw overnight in the fridge (recommended for even cooking).
2. Spray crockpot with cooking spray, then dump in the contents of the bag.
3. Cover and cook on low for 5–6 hours or high for 3 hours, until chicken is tender.
4. Shred the chicken in the crockpot and mix it with the sauce. If the sauce is too thick, stir in 1/4 to 1/2 cup milk.
5. Serve over rice, noodles, or mashed potatoes. Garnish with parsley if you want to make it look fancy.

21. Chicken and Dumplings

This cozy chicken and dumplings recipe is one of my favorite freezer meals when we need something warm, filling, and family-approved. The best part? It all simmers together in the crockpot while you handle your day—and then you just drop in the biscuits at the end. Total comfort food with minimal effort.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cans (10 oz each) cream of chicken soup
• 1 teaspoon poultry seasoning (or a mix of thyme and sage)
• Salt and pepper to taste
• 2 cups low-sodium chicken broth (add at cook time)
• 1 can refrigerated biscuit dough (add at the end of cooking)
• Optional: 1/2 cup frozen peas (add during last hour)

To Prep:

1. Label a freezer bag with the recipe name, date, and cooking instructions.
2. Add all ingredients except broth, biscuit dough, and frozen peas.
3. Seal tightly, press out the air, and freeze flat.

To Cook:

1. Thaw overnight in the fridge.
2. Add contents to the crockpot and pour in 2 cups of chicken broth.
3. Cook on low for 6–7 hours or high for 3–4 hours, until chicken is fully cooked and veggies are tender.
4. Shred the chicken in the crockpot and stir. If using peas, add them now.
5. Cut the biscuit dough into small pieces and place on top of the soup mixture.
6. Cover and cook for another 45–60 minutes on high, until biscuits are puffed and cooked through.

Crock Pot Freezer Meal Tips and Tricks

To help you build up your freezer dinner stash, here are my best tips for crockpot freezer meals.

Label Everything Clearly

I always write the name of the meal, the date I made it, and any quick notes—like “add 1 cup broth” or “serve with rice”—right on the bag. I’ve learned the hard way that once it’s frozen, it all looks the same.

Stick to Fresh Veggies

When I’m prepping, I use fresh vegetables instead of frozen ones. Frozen veggies can get weird and mushy after cooking all day in the crockpot, especially after being frozen again.

Freeze Meals Flat

I lay each freezer bag flat on a baking sheet and freeze them that way. Once they’re solid, I stand them up like books in a plastic bin. It saves a ton of freezer space and makes it easier to grab what I need.

Brown the Meat First if I Have Time

If I’m using ground beef or stew meat, I try to brown it before freezing. It adds more flavor and keeps the meal from getting greasy, especially in dishes like chili or taco meat.

Keep a Running List on the Freezer Door

I write down what I’ve made and crossed off meals we’ve already eaten. This helps me plan dinners for the week without standing in front of the freezer with the door wide open.

Double Up on Ingredients

If I’m already chopping onions or carrots, I double up and prep two meals at the same time. It doesn’t take much longer, and it gives me a backup for an even busier night later on.

Use a Freezer Bag Holder

This little stand that holds the bag open while I dump everything in has saved me so much cleanup. Before I had it, I was constantly trying to hold the bag open with one hand and make a mess with the other.

Crockpot Dinners in a Pinch

If your weeknights are packed with practices, games, and last-minute homework, freezer meals can seriously save your sanity.

You don’t need fancy recipes, just simple meals your family will actually eat. With a little prep on the weekend, you can skip the dinner stress and still keep everyone fed.