10 Healthy Frozen Crockpot Meals - Madison

Cover photo by Jose Soriano on Unsplash

I’ve made many freezer meals I know exactly what takes the most time when prepping meals – peeling, chopping, and measuring the veggies. I thought about how to decrease that time while still making healthy meals and decided to buy fresh vegetables that can be added to the bags as-is (like baby carrots and spinach) and frozen vegetables. I also bought pre-packed spice mixes to cut down on measuring time.

I get out all of the necessary ingredients, and get to work. I usually fill my freezer bags in an assembly line. It helps to label your meals with the name of the recipe, cooking instructions, and a “use-by” date (3 months from prep date). That way you know what to do when you are ready to eat the meal.

I layered my freezer bags like this:

Veggies at the bottom.

Sauces and spices in the middle. (This is better than putting them at the top or bottom because they’re less likely to stick to the bag later.)

Meat at the top. (That way it will be the first ingredient dumped into the crockpot and cook closest to the heating source.)

I wanted to share my crockpot freezer recipes in a blog post so I bought all of the ingredients at a small local grocery store. I hope that means you’ll be able to find the same ingredients and make them too. Overall, I spent just under $100 or $10 per meal. Yay!

When you’re ready to eat your meals all you need to do is thaw them overnight in the refrigerator or in the morning in water. Then cook them for 4 hours in your 6-quart crockpot or 8 hours in my 4-quart crockpot. Add a side of rice or fresh bread and dinner is done!

1. Crockpot Sweet and Sour Pork Chops with stir fry veggies

Yields: 3 servings per pound of meat

Ingredients

• 20oz can pineapple chunks in 100% juice, undrained

• 16oz bag frozen Japanese-Style stir fry vegetables

• 1 packet of Sweet & Sour seasoning mix

• 2 tablespoons soy sauce

• 2 tablespoons light brown sugar

• 1/4 cup ketchup

• 2 tablespoons cornstarch

• 1-2 pounds thick cut boneless pork chops

2. Crockpot Tomato Basil Chicken with baby spinach

Yields: 3 servings per pound of meat

Ingredients

• 5oz bag of fresh baby spinach

• 2 cans of tomato sauce (15oz each)

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1 packet of McCormick Grill Mates Tomato, Garlic & Basil Marinade

• 1-2 pounds boneless skinless chicken breasts

3. Crockpot Southwestern Chicken Chili with peppers and corn

Yields: 6 servings

Ingredients

• 16oz bag of frozen pepper stir fry vegetables (the one I used was 14.4oz)

• 1/2 of a 16oz bag of frozen yellow corn (about 1 and 2/3 cups)

• 1 can of black beans, drained and rinsed

• 15oz can of petite diced tomatoes, undrained

• 1 packet of white chicken chili seasoning mix

• 1 pound boneless, skinless chicken breasts

• 2 cups of water (not needed until day of cooking)

4. Crockpot Brown Sugar Bourbon Chicken with green beans

Yields: 3 servings per pound of meat

Ingredients

• 16oz bag of fresh trimmed green beans (I could only find 12oz)

• 1/4 cup olive oil

• 2 tablespoons apple cider vinegar

• 1 packet of McCormick Grill Mates Brown Sugar Bourbon marinade

• 1-2 pounds boneless skinless chicken breasts

5. Crockpot Honey Lime Chicken with butternut squash

Yields: 3 servings per pound of meat

Ingredients

• 16oz package of fresh cubed butternut squash

• 1/4 cup olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey

• 1 packet of McCormick Grill Mates Mojito Lime marinade

• 1-2 pounds boneless skinless chicken breasts

6. Crockpot Ground Turkey Tacos with bell peppers

Yields: 4 servings

Ingredients

• 16oz bag of frozen pepper stir fry vegetables (the one I used was 14.4oz)

• 1 packet of less sodium taco seasoning mix

• 1 pound of ground turkey

• 1/2 cup of water (not needed until day of cooking)

7. Crockpot Beef Stew with vegetables

Yields: 6 servings

Ingredients

• 16oz bag of frozen stew vegetables

• 2 pounds of cubed beef for stew

• 1 packet beef stew seasoning mix (I bought Mrs. Dash salt-free)

• 4 cups water (not needed until day of cooking)

8. Crockpot Pot Roast with potatoes and carrots

Yields: 4 servings

Ingredients

• 1 pound of baby carrots

• 15oz can of whole new potatoes, drained

• 1 packet of pot roast seasoning mix (I bought Mrs. Dash salt-free)

• 2-pound boneless beef chuck roast

• 1 cup water (not needed until day of cooking

9. Crockpot Hamburger Vegetable Soup with peas and carrots

Yields: 6 servings

Ingredients

• 1/2 of 16oz bag of frozen yellow corn (about 1 and 2/3 cups)

• 16oz bag of frozen peas and carrots

• 15oz can of petite diced tomatoes, undrained

• 1 packet of Slow Cookers Vegetable Beef Soup seasoning mix

• 1 pound ground beef

• 3 cups water (not needed until day of cooking)

10. Crockpot Beef Teriyaki with sugar snap peas

Yields: 6 servings

Ingredients

• 2 bags of fresh sugar snap peas (8oz each)

• 2 pounds sliced beef top sirloin steak

• 1 packet of teriyaki marinade dry seasoning mix

• 1/2 cup water