Freezer Meals 101

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Freezer to Crock Pot

Spicy Slow Cooker Chicken Poblano

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No one will ever guess that this slow cooker spicy chicken poblano is actually a freezer meal! The flavours are fresh. There is a nice kick to it and the spiciness can be adjusted to your tastes.

Spicy Poblano Chicken in the Slow Cooker (no one will ever guess that it's a freezer meal!) #freezermeals101 #freezercooking #crockpotrecipes #makeaheadmeals #slowcookerrecipesThis recipe is keto friendly (low carb, no sugar) and gluten free if served on cauliflower rice. You can adjust the spiciness of this dish by the heat of the salsa you use and the cheese you choose to top it with.

Spicy Slow Cooker Chicken Poblano:

  • 3 lbs. chicken breasts, boneless, skinless
  • 2 poblano peppers, sliced lengthwise
  • 1 clove garlic, minced
  • 14 oz. jar medium or spicy salsa
  • 1 lime
  • 1 1/2 cups shredded taco or tex mex cheese blend
  • dash of salt and pepper

For cooking day:

  • 1/3 cup water

Assembly instructions:

  1. Slice the poblano peppers in long slices.
  2. Place the chicken breasts in a large resealable freezer bag or a reusable silicone freezer bag. Take out any excess air and seal the bag.
  3. Add the pepper slices, juice of the lime, the minced garlic, the jar of salsa, and salt and pepper.
  4. Place the shredded cheese in a medium sized freezer bag, seal and staple it (above the seal) to the other bag. Freeze.

Slow Cooker cooking instructions:

  1. Take the poblano chicken meal out of the freezer to thaw.
  2. Dump the contents of the large bag (chicken and pepper mixture) into the crock pot.
  3. Add 1/3 cup water.
  4. Set the slow cooker to low and cook for 4-6 hours.
  5. Top with the shredded cheese and replace the lid for 10 minutes to allow cheese to melt.
  6. Serve over rice.

What is a poblano pepper?

When it’s dried, the poblano pepper is called an ancho chile. For this recipe, you’ll be using the fresh version of poblano peppers.

Poblano peppers are on the milder side on the Scoville scale that measures the spiciness of peppers. They range between a 1,000 Scoville heat units to 1,500. For contrast sake, jalapeño peppers rate between 2,500 to 10,000 Scoville heat units.

While the poblano pepper is considered quite mild, you can occasionally get one that’s quite hot. Like most peppers, there can be quite a range.

You can find other freezer to crock pot recipes in our Slow Cooker Freezer Meal Plans. You’ll not only get the recipes, but also shopping lists, prep lists, and printable labels to take the guesswork out of weeknight meals. 

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Spicy Slow Cooker Chicken Poblano
Course: Main Course
Ingredients
  • 3 lbs. chicken breasts boneless, skinless
  • 2 poblano peppers sliced lengthwise
  • 1 clove garlic minced
  • 14 oz. jar medium or spicy salsa
  • 1 lime
  • 1 1/2 cups shredded taco or tex mex cheese blend
  • dash of salt and pepper
For cooking day:
  • 1/3 cup water
  • fresh cilantro for garnish (optional)
Instructions
Assembly instructions:
  1. Slice the poblano peppers in long slices.
  2. Place the chicken breasts in a large resealable freezer bag or a reusable silicone freezer bag. Take out any excess air and seal the bag.
  3. Add the pepper slices, juice of the lime, the minced garlic, the jar of salsa, and salt and pepper.
  4. Place the shredded cheese in a medium sized freezer bag, seal and staple it (above the seal) to the other bag. Freeze.
Slow Cooker cooking instructions:
  1. Take the poblano chicken meal out of the freezer to thaw.
  2. Dump the contents of the large bag (chicken and pepper mixture) into the crock pot.
  3. Add 1/3 cup water.
  4. Set the slow cooker to low and cook for 4-6 hours.
  5. Top with the shredded cheese and replace the lid for 10 minutes to allow cheese to melt.

  6. If desired, top with chopped fresh cilantro. Serve over rice.

Find other tasty make ahead crock pot meals:

Beefy Rice Slow Cooker Casserole Slow Cooker Beef Curry Salsa Verde Chicken Tacos 

Slow Cooker Buffalo Chicken on Buns

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The first time I made this shredded buffalo chicken on buns for dinner, I didn’t get to taste it. My kids were so in love with it, that some of them went in for seconds and thirds before I realized what was happening. When I went to scoop up myself, there was nothing left!

Gotta love an awesome tasting meal that goes from the freezer to the crock pot! Buffalo Chicken on Buns #freezermeals101 #crockpotrecipes #buffalochicken #makeaheadmeals #freezertocrockpotLooking at the inside of that empty crock pot could have made me angry, but instead, I was thrilled! I love when I find a meal that every single one of my kids will eat with no complaints. We had a winner on our hands!

I was slightly less thrilled with the notion of warming up leftovers for myself for supper, but I knew I would get to try it the next time. I also knew how easy it had been to put together. It was an easy decision to put it into the regular freezer meal rotation.

This recipe takes minutes to throw together, so it’s easy to make several at a time so that you always have one on hand to pull out of the freezer.

I love freezer to slow cooker recipes because they combine two things that make getting supper on the table easier and faster.

Slow Cooker Buffalo Chicken on Buns:

  • 3 boneless, skinless chicken breasts
  • 8 oz. package of cream cheese
  • 1 bottle of Frank’s Red Hot sauce
  • 1 envelope of dry Ranch seasoning
  • salt and pepper to taste

Directions for assembly:

  1. Put the chicken breasts into a large resealable freezer bag or silicone reusable freezer bag.
  2. Dump the other ingredients into the bag.
  3. Take out any extra air. Seal and freeze.

Cooking instructions:

If you are using a slow cooker liner, add it to the slow cooker. They are not necessary, but make clean up so simple.

  1. Take the bag out of the freezer to thaw.
  2. Cook in the crock pot on high for 3-4 hours. Shred the chicken.
  3. Spoon the chicken mixture onto buns to serve.

This mixture would also be great for making cute little buffalo chicken sliders to serve at a potluck or Super Bowl gathering or birthday party.

It shouldn’t have been a surprise to me how much my kids loved this recipe. They devour my buffalo chicken dip and request that I make it often. This shredded buffalo chicken has many of the same flavours as the dip does.

Possible Toppings for Buffalo Chicken Buns or Sliders:

  • blue cheese (slice or crumbles)
  • mozza or cheddar cheese (slices or shredded)
  • pickles
  • Ranch dressing
  • lettuce
  • tomatoes
  • coleslaw

Find more freezer to slow cooker recipes in our Slow Cooker Freezer Meal Plans. It includes recipes, shopping list, and printable labels, making it so easy to get dinner on the table for your family. 

Check out some of our other make ahead crock pot recipes that can be served on buns:

BBQ Pulled Pork Slow Cooker Beef Dip BBQ Shredded Chicken with Garlic Mayo on Buns 

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Slow Cooker Buffalo Chicken on Buns
Ingredients
  • 3 boneless, skinless chicken breasts
  • 8 oz. package of cream cheese
  • 1 bottle of Frank's Red Hot sauce
  • 1 envelope of dry Ranch seasoning
  • salt and pepper to taste
For cooking day:
  • buns
Instructions
Directions for assembly:
  1. Put the chicken breasts into a large resealable freezer bag or silicone reusable freezer bag.
  2. Dump the other ingredients into the bag.
  3. Take out any extra air. Seal and freeze.
Cooking instructions:
  1. If you are using a slow cooker liner, add it to the slow cooker. They are not necessary, but make clean up so simple.
  2. Take the bag out of the freezer to thaw.
  3. Cook in the crock pot on high for 3-4 hours. Shred the chicken.
  4. Spoon the chicken mixture onto buns to serve.

Rustic Beef Stew Recipe for the Slow Cooker

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This rustic beef stew recipe is simple and hearty. Having it made ahead in the freezer and ready to go in the crock pot is the way to go! Rustic Beef Stew for the Slow Cooker #crockpotcooking #crockpotrecipes #freezermeals101 #freezercooking #freezertocrockpot #slowcookerrecipes #beefrecipesOnce this homemade beef stew has spent the day in the crock pot, it is fall-apart-tender.

This all-in-one meal takes the guesswork out of everything. It is easy, easy to put together and there’s no way to mess this recipe up. That is very good news for beginner cooks or those who haven’t had the best of luck in the kitchen. With beef stew, you can do so many variations and put your own spin on it, but sometimes, it’s nice to go back to a simple classic beef stew recipe like this. This is just good old-fashioned comfort food.

Rustic Beef Stew Recipe:

  • 2 lb. beef stew meat
  • 3 carrots, peeled and cut in bite sized pieces
  • 2 stalks of celery, diced
  • 1 onion, diced
  • 4 cups beef broth
  • 2 Tbsp. seasoning salt
  • 1/2 tsp. pepper

For the day of cooking:

  • 4 potatoes, cubed* (peeled or not peeled, depending on your preference)

Assembly instructions:

  1. Dump all the ingredients (except the potatoes) into a large resealable freezer bag.
  2. Remove the excess air.
  3. Seal and freeze.

Slow Cooker Cooking instructions:

  1. Take the bag of stew out of the freezer to thaw.
  2. Place the bag contents into the slow cooker along with the cubed potatoes.
  3. Cook on low for 6-8 hours.
  4. Serve immediately with bread or buns.

A note about the potatoes: *I find that the consistency of potatoes changes when they are frozen, so I prefer to add them on the day of cooking. For best results, I suggest you do the same.

This recipe is gluten free, dairy free and also suitable for a Paleo diet.

Find other freezer to crockpot recipes along with shopping lists, prep lists, and printable labels in our Slow Cooker Freezer Meal Plans. 

Check out some of our other hearty make ahead recipes for the slow cooker:

Beefy Rice Slow Cooker Casserole Chicken CacciatoreBeef Curry Freezer Meal 

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Rustic Beef Stew Recipe
Ingredients
  • 2 lb. beef stew meat
  • 3 carrots peeled and cut in bite sized pieces
  • 2 stalks of celery diced
  • 1 onion diced
  • 4 cups beef broth
  • 2 Tbsp. seasoning salt
  • 1/2 tsp. pepper
For the day of cooking:
  • 4 potatoes cubed (peeled or not peeled, depending on your preference)
Instructions
Assembly instructions:
  1. Dump all the ingredients (except the potatoes) into a large resealable freezer bag.
  2. Remove the excess air.
  3. Seal and freeze.
Cooking instructions:
  1. Take the bag of stew out of the freezer to thaw.
  2. Place the bag contents into the slow cooker along with the cubed potatoes.
  3. Cook on low for 6-8 hours.
Recipe Notes

Serve immediately with bread or buns.

Stuffed Pepper Soup Recipe Make Ahead Meal

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This stuffed pepper soup recipe has all the delicious flavours of stuffed peppers, but with half the work. It can also be made ahead and frozen, saving you even more time. You can cook this soup on the stovetop or in the slow cooker or even in the Instant Pot, whichever is most convenient for you. This make ahead Stuffed Pepper Soup can be cooked in the Instant Pot, slow cooker, or stovetop. #freezermeals101 #freezercooking #makeaheadmeals #soupson #soup #instantpot #easyinstantpot #crockpotrecipesI’ve been making stuffed peppers for many years. I do it as a freezer meal by making the filling ahead and freezing. On the day of cooking, I fill the peppers and cook them in the oven. You can find the recipe for that here.

But even with having the filling made ahead of time, stuffed peppers can still be time consuming, so when you’re in the mood for the hearty flavours of stuffed peppers, but don’t have much time, this stuffed pepper soup is the way to go.

What’s in stuffed pepper soup?

While some ingredients and seasonings can vary, most stuffed pepper soups have as their main ingredients ground beef, rice, bell peppers, tomatoes or tomato sauce, and broth.

The type of broth can vary. It can be beef broth, chicken broth, or vegetable stock. Most stuffed pepper soup recipes also have onions and garlic.

Common seasonings for stuffed pepper soup include such spices as thyme, sage, marjoram, salt, and pepper, though not all together in the same recipe. An important tip: you will want to choose extra lean ground beef for this soup. If you choose to use regular ground beef, be sure to drain the fat before adding it. Otherwise, it will have a greasy look to it and not be visually appealing. It will also not taste as good, so this is an important note for making this recipe.

Stuffed Pepper Soup Recipe:

  • 1 lb. extra lean ground beef, browned
  • 1/2 cup green pepper, chopped
  • 1/2 cup yellow or red pepper, chopped
  • 1 cup onions, finely diced
  • 3 cloves garlic, minced
  • 28 oz. can diced tomatoes
  • 2 cups tomato sauce
  • 1/2 tsp. marjoram
  • salt, pepper

For the day of cooking:

  • 2 cups beef or chicken broth
  • 2 cups rice

Assembly instructions:

  1. Chop the peppers and onion.
  2. Brown the beef in a large skillet on the stove. Drain the fat afterwards. This step is important.
  3. Place the cooked beef in a large resealable bag.
  4. Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
  5. Remove the air from the bag and seal. Freeze.

Stovetop cooking instructions:

  1. Take the bag out of the freezer and thaw.
  2. Place the contents in a large pot on the stovetop.
  3. Add the broth.
  4. Cover and simmer on low for 30 minutes.
  5. Add the rice in the last 20 minutes.
  6. Stir occasionally to prevent the rice from sticking to the bottom.

Instant Pot instructions:

  1. Thaw the bag contents and add to the Instant Pot.
  2. Cook the rice separately on the stovetop and set aside.
  3. Add the broth.
  4. Cover and cook on high pressure for 15 minutes. Do a natural release.
  5. Add the rice either to the entire soup or a bit into each bowl when serving.

Slow Cooker instructions:

  1. Thaw.
  2. Dump the bag contents into the crock pot.
  3. Add the broth and rice.
  4. Stir.
  5. Cook on low for 3-4 hours.

Is Stuffed Pepper Soup Gluten Free?

This particular stuffed pepper soup recipe is gluten free. It is also dairy free. If it is made without the rice, it is keto friendly.

Check out some of our other make ahead soups:

Spinach and Sausage White Bean Soup Italian Wedding Soup Sausage and Zucchini Soup 

Print
Stuffed Pepper Soup Recipe
Ingredients
  • 1 lb. extra lean ground beef browned
  • 1/2 cup green pepper chopped
  • 1/2 cup yellow or red pepper chopped
  • 1 cup onions finely diced
  • 3 cloves garlic minced
  • 28 oz. can diced tomatoes
  • 2 cups tomato sauce
  • 1/2 tsp. marjoram
  • salt, pepper
For the day of cooking:
  • 2 cups beef or chicken broth
  • 2 cups rice
Instructions
Assembly instructions:
  1. Chop the peppers and onion.
  2. Brown the beef in a large skillet on the stove. Drain the fat afterwards. This step is important.
  3. Place the cooked beef in a large resealable bag.
  4. Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
  5. Remove the air from the bag and seal. Freeze.
Stovetop cooking instructions:
  1. Take the bag out of the freezer and thaw. Place the contents in a large pot on the stovetop. Add the broth. Cover and simmer on low for 30 minutes. Add the rice in the last 20 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
Instant Pot instructions:
  1. Cook the rice separately on the stovetop and set aside. Thaw the bag contents and add to the Instant Pot. Add the broth. Cover and cook on high pressure for 15 minutes. Do a natural release. Add the rice either to the entire soup or a bit into each bowl when serving.
Slow Cooker instructions:
  1. Thaw. Dump the bag contents into the crock pot. Add the broth and rice. Stir. Cook on low for 3-4 hours.

Lemon Mustard Chicken Dump Recipe

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When we are making freezer meals, the chicken dump recipes are the fastest to assemble. Because of that, we tend to choose to make many chicken dump recipes to speed things up. Not wanting to eat the same thing over and over, we have come up with a lot of variations. This lemon mustard chicken dump recipe is a nice one. Lemon Mustard Chicken Dump Recipe #crockpotrecipes #freezermeals101 #freezercooking #makeaheadmeals #slowcooker #chickenrecipes #dumprecipes

With this recipe, I prefer to use chicken thighs because I find that they come out juicier, but it works with either thighs or breasts.

One of the other things I like about this particular recipe is that it uses ingredients that I always have in the house. I buy a huge pail of local honey each year and lemon juice and dijon mustard are just fridge standards in our house.

That means that this recipe is often one that gets made at the end of our freezer meal sessions. I like to buy extra chicken so that we can make extra chicken dump recipes since they are so easy to put together.

Lemon Mustard Chicken Dump Recipe:

  • 4-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 1/2 cup honey, melted
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. lemon juice (fresh lemon juice or from a jar)
  • 2 tsp. lemon pepper
  • 1 tsp. Italian seasoning
  • 1/4 tsp. cayenne pepper

To assemble this meal, open a large resealable bag, fold down the top and prop the bottom so that it stays upright on the counter. It’s easiest to make several of these meals at one time. Prop open as many bags as the quantity of meals you want to make.

Melt the honey. Place the chicken pieces in each bag. Dump in the rest of the ingredients including the melted honey. Squish everything together to combine. Remove the excess air from the bag(s). Seal, lay flat, and freeze.

On the day of cooking, take the bag out of the freezer. Thaw. Bake at °350 for one hour, covered, uncovering the last ten minutes or cook in the crock pot on low for 4-6 hours. This freezer to crock pot recipe is included in our Chicken Dump Recipes book. Check out all the recipes included. 

Lemon mustard chicken is gluten free and of course, dairy free. This makes it quite allergy friendly.

If you are on a keto diet, you can make this recipe without the honey. I have made it without the honey and it still tastes amazing.

What side dishes go with lemon mustard chicken?

The flavours of lemon mustard chicken go well with a variety of side dishes. Here is a list of ideas of side dishes to accompany this meal:

You may be interested in some of our other easy chicken freezer meals:

Instant Pot or Crock Pot Salsa Verde Chicken Tacos Lemon Garlic Chicken Dump Recipe Make Ahead Chicken Marsala 

Print
Lemon Mustard Chicken Dump Recipe
Course: Main Course
Keyword: chicken dump, freezer meal
Ingredients
  • 4-5 boneless, skinless chicken breasts or 8-10 boneless, skinless chicken thighs
  • 1/2 cup honey melted
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 2 tsp. lemon pepper
  • 1 tsp. Italian seasoning
  • 1/4 tsp. cayenne pepper
Instructions

  1. To assemble this meal, open a large resealable bag, fold down the top and prop the bottom so that it stays upright on the counter. 

  2. Melt the honey. Place the chicken pieces in each bag. Dump in the rest of the ingredients including the melted honey. 
  3. Squish everything together to combine. Remove the excess air from the bag(s). Seal, lay flat, and freeze.

  4. On the day of cooking, take the bag out of the freezer. Thaw. 

Oven instructions

  1. Bake at °350 for one hour, covered, uncovering the last ten minutes.

Slow cooker instructions

  1. Cook in the crock pot on low for 4-6 hours.