Learn how I supply my family with a dozen fabulous freezer-to-crockpot dinners in just 30 minutes and for under $200. I’m feeding my large family with this method. If you have a smaller family you will probably get more dinners from this process and maybe for less money!
All these dinners are high-quality, versatile, easy, time-saving and economical.
STOCKING MY FREEZER WITH MEALS has been my “secret weapon” for over twenty years!
In the above video, I make four batches of three recipes for a total of twelve dinners.
Raw ingredients for each dinner are assembled in a gallon-sized freezer bag. The bag is then frozen for no more than three months. To cook, pull a bag out of the freezer, defrost, then pour the ingredients out of the bag into a crockpot (or pressure cooker). Crockpot on low for 8 – 10 hours *or* pressure cook for 45 minutes. Full recipes below.
This is the bag holder I use to easily assemble these recipes. I have four bag holders.
*SAFETY PRECAUTIONS*
* Work fast to avoid food spoilage!
* Use each meal within three months.
* Be sure your freezer is at or below 28°F as vinegar only freezes at or below 28° (four degrees colder than water).
* Defrost each meal in a cool place – no longer than 6 or 7 hours if left on the kitchen counter overnight.
Recipes:
Each recipe fits in one gallon-sized freezer bag.
Assemble quickly, using my assembly-line process.
Freeze immediately.
Be sure your freezer is at or below 28°F as vinegar only freezes at or below 28° – four degrees cooler than water.
Use within three months.
Defrost on the kitchen counter overnight for no longer than seven hours, or in the fridge for 24 hours.
Pour contents of the bag into the crockpot, let on low and cook for 8-10 hours. Shred meat about 30 minutes before serving and put meat back in the sauce.
You may also use a pressure cooker to cook the meal, just pour defrosted contents of the bag into a pressure cooker and cook for 45 minutes.
Crockpot BBQ Pulled Pork
Ingredients
- 2-4 lbs boneless pork loin roast
- 2 cups bbq sauce I think Sweet Baby Ray's is the best
- 2 cups beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup butter
- 2 teaspoons garlic powder
Instructions
- In a crockpot, combine all ingredients.
- Cook on low for 8 – 10 hours.
- About an hour before serving, shred the pork either by using forks, or by taking the roast out and cutting it up with a knife and putting it back into the sauce.
Bulk Prep Instructions
- To make this a freezer-to-crockpot recipe, assemble batches, each in a gallon-sized freezer bag. Simply put a full recipe in each bag. Freeze for up to three months. To defrost and cook, simply take the bag out of the freezer and let it defrost on the counter overnight. The next morning, pour the contents of the bag into the crockpot and set on low. Cook all day (8-10 hours).
Crockpot Shredded Chicken
Ingredients
- 6 chicken breasts
- 2 tsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1 tsp black pepper
- 1 tsp cumin
- 1 cup olive oil
- 3 cups Pace Medium Picante Sauce
For a creamy shredded chicken:
- 8 oz block of cream cheese (add about an hour before serving)
Instructions
- Dump all ingredients into a crockpot and cook on low for 8 – 10 hours.
- Use two forks to pull the cooked chicken breasts apart while still in the crockpot. The shredded chicken will soak up the sauce.
- For a creamy shredded chicken, add a block of cream cheese to the crockpot about an hour before serving. Let it melt and stir to combine with the shredded chicken.
Easy Slowcooker/Pressure Cooker Braised Beef
Equipment
- crockpot or pressure cooker
- gallon sized freezer bag for the freeze-ahead option
Ingredients
- 1/4 cup olive oil
- 1 chuck roast you can also use top round or top bottom roast. If you do, increase the cooking time to 10 hours crockpot or 1 hour 15 minutes pressure cooker.
- 28 ounces can of crushed tomatoes
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp chili powder
- 1/2 tsp ground ginger
- 1 tbsp salt
- 1 tsp black pepper
- 1/4 cup balsamic vinegar
Instructions
- In a small bowl, combine the garlic powder, onion powder, chili powder, ground ginger, salt and black pepper. If you are very busy and you decide to make this recipe one of your regulars, you can make this spice mix ahead of time and store it in small baggies.
- Pour the olive oil in the bottom of your crockpot or pressure cooker. Place the roast in the crockpot or pressure cooker, and cover with the crushed tomatoes. Add the balsamic vinegar and the spice mix.
- Freeze Ahead Option: If you want to assemble this whole recipe in advance, just put all the ingredients into a gallon size ziploc bag. Freeze it for up to 3 months. Then just defrost and cook in crockpot or pressure cooker.
- Cooking times: Crockpot 7-8 hours on low. Pressure cooking 50 minutes on meat setting. For best results, slice or shred the meat and submerge it in the sauce for 30 minutes to an hour. Serve with couscous, polenta, rice, mashed potatoes or even just with a big piece of buttered French or sourdough bread. I've been making this recipe for over fifteen years and I'm still finding creative ways to serve it.
