Freezer Meals 101

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Freezer to Crock Pot

Taco Chili Freezer Meal

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This hearty taco chili combines the flavors of Mexican-American food with classic chili. It’s an easy dump recipe that can go from the freezer to the Crock-Pot. This is a very non-traditional chili, however, in that it does not have any beans in it.

So if you are not a fan of beans, but love the flavors of chili, this is the one for you! a blue bowl that's white on the inside is filled with corn, ground beef, tomatoes, red sauce that is topped with shredded cheese and green herbs with text that reads "Taco Chili Freezer Meal" #freezermeals101 #tacochili #makeaheadmeals #tacofreezermealThe nice warm feeling from a bowl of chili is such a nice lunch or dinner to curl up with in winter or fall.

This is already a budget-friendly meal, but there are ways that you can make this even more affordable. If you want to stretch this recipe further, you can use the taco chili as a topping on baked potatoes, stuffed inside green and red peppers, or add a tetra pack of beef broth to turn it into taco chili soup.

Taco Chili Recipe:

Ingredients:

  • 1 lb. ground beef, browned
  • 1 onion, chopped
  • 15 oz. can kernel corn, drained
  • 8 oz. can tomato sauce
  • 28 oz. can diced tomatoes
  • 4 oz. can green chilies
  • 1 Tbsp. chili powder
  • 2 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepperclose up of taco chili in a bowl garnished with dill

Assembly instructions:

  1. Prep by browning the ground beef until it is no longer pink and chopping the onion.
  2. Place the cooked beef, chopped onion, and all other ingredients in a large resealable freezer bag. Remove the excess air, seal, and freeze.

Slow cooker instructions:

  1. Thaw.
  2. Cook in the Crock-Pot on low for 3-5 hours.
  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Stovetop instructions:

  1. Thaw.
  2. Heat on the stovetop on medium-low heat until heated through, stirring occasionally.
  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.collage of taco chili in a freezer bag, in the Instant Pot and in a bowl

Check out some other tasty make-ahead chili recipes:

Thick and Chunky Hearty Chiliclose up of thick and hearty chunky chili topped with taco chips

Instant Pot White Chicken Chiliclose up of Instant Pot white chicken chili topped with sour cream

Print
Taco Chili Freezer Meal Recipe
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: chili, taco
Servings: 4
Calories: 291 kcal
Ingredients
  • 1 lb. ground beef browned
  • 1 onion chopped
  • 15 oz. can kernel corn drained
  • 8 oz. can tomato sauce
  • 28 oz. can diced tomatoes
  • 4 oz. can green chilies
  • 1 Tbsp. chili powder
  • 2 cloves garlic minced
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
Instructions
Assembly instructions:
  1. Prep by browning the ground beef until it is no longer pink and chopping the onion.

  2. Place the cooked beef, chopped onion, and all other ingredients in a large resealable freezer bag. Remove the excess air, seal, and freeze.

Slow cooker instructions:
  1. Thaw.
  2. Cook in the Crock Pot on low for 3-5 hours.

  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Stovetop instructions:
  1. Thaw.

  2. Heat on the stovetop on medium-low heat until heated through, stirring occasionally.

  3. Optional: Top with shredded cheese, tortilla chips, chopped green onions, cilantro, and/or sliced avocado.

Pesto Chicken and Vegetables Freezer Meal Recipe

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Pesto freezes so beautifully. We use it in several of our tried and true freezer meals including our Lemon Pesto Chicken and Vegetable Pesto Minestrone. This new Pesto Chicken and Vegetables recipe turned out to be the best yet. chicken breasts, diced green zucchini, orange carrots, green Brussels sprouts, and yellow corn are laid out on tin foil on a baking tray. The text reads "Pesto Chicken and Veggies" #freezermeals101 #chickendinner #pestochicken This freezer meal is healthy and easy to make. It can be cooked either in the slow cooker or the oven. This meal is absolutely gorgeous, especially when baked in the oven. It’s an impressive one for serving in the summer or the fall with all of its colors.

pesto chicken and vegetables on a baking sheet, ready to serveMy neighbor Christie is the one who thought of adding Brussels sprouts to this recipe and that just took it up to another level, especially for me since I love them!

And I have a particular fondness for meals that are colorful in the bag. Looking at them makes me smile. The bright colors make me feel like I’ve made something particularly healthy for my family. freezer bag filled with pesto chicken and vegetables

Pesto Chicken and Vegetables Recipe:

  • 4 chicken breasts, boneless and skinless
  • 6 oz. pesto sauce
  • 1 zucchini, diced
  • 2 carrots, peeled and diced
  • 12 oz. can kernel corn, drained
  • 1 cup chicken broth
  • 1 packet dry Ranch seasoning
  • optional: 1/2 to 1 cup frozen Brussels sprouts

Assembly instructions:

  1. Place the chicken breasts in a large resealable freezer bag.
  2. Add the pesto sauce, diced zucchini, diced carrots, corn, chicken broth, and dry Ranch seasoning. If you’re adding Brussels sprouts, toss them in as well.
  3. Remove the excess air and seal. Freeze. collage of making pesto chicken and vegetables in the freezer bag, on the baking tray and finished in a bowl

Slow cooker instructions:

  1. Thaw.
  2. Cook in the Crock-Pot on low for 4-6 hours.

Oven cooking instructions:

  1. Remove the bag from the freezer to thaw.
  2. Preheat the oven to 375°.
  3. Lay everything out on a baking sheet lined with aluminum foil.
  4. Bake at 375° for 40 minutes.

Check out these other delicious make-ahead meals:

Cilantro Lime Chicken with Corn and Black Beansfreezer bag filled with cilantro lime chicken with corn and black beans

Chickpea and Vegetable Curryclose up of chickpeas and vegetables in a bowl

Print
Pesto Chicken and Vegetables Freezer Meal
Course: Main Course
Cuisine: Italian
Keyword: chicken, pesto, vegetables
Servings: 8
Calories: 236 kcal
Ingredients
  • 4 chicken breasts boneless and skinless
  • 6 oz. pesto sauce
  • 1 zucchini diced
  • 2 carrots peeled and diced
  • 12 oz. can kernel corn drained
  • 1 cup chicken broth
  • 1 packet dry Ranch seasoning
  • optional: 1/2 to 1 cup frozen Brussels sprouts
Instructions
Assembly instructions:

  1. Place the chicken breasts in a large resealable freezer bag.

  2. Add the pesto sauce, diced zucchini, diced carrots, corn, chicken broth, and dry Ranch seasoning. If you're adding Brussels sprouts, toss them in as well.

  3. Remove the excess air and seal. Freeze.
Slow cooker instructions:
  1. Thaw.

  2. Cook in the Crock-Pot on low for 4-6 hours.

Oven cooking instructions:

  1. Remove the bag from the freezer to thaw.

  2. Preheat the oven to 375°.

  3. Lay everything out on a baking sheet lined with aluminum foil.

  4. Bake at 375° for 40 minutes.

Spicy White Bean and Chicken Soup

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This make-ahead Spicy White Bean and Chicken soup recipe uses leftover chicken. This makes it both easier and more frugal. It has a nice amount of kick to it. It’s spicy, but not overpowering.

a blue bowl filled with white beans, pieces of chicken, topped with shredded cheese and with a spoon in it sits in front of an Instant Pot, an avocado, and a small yellow bowl of shredded cheese. The text reads "Spicy White Bean and Chicken Soup -freezer meal-Instant Pot-crock pot" #freezermeals101 #chickensoup #crockpotmeals #spicywhitebeansoupI love that this recipe is so versatile in that it can be cooked in either the Instant Pot, Crock-Pot®, or on the stovetop. This allows you to use whatever cooking method best fits your plans for that day. If you’re going to be out running around until just before eating, throwing it in the slow cooker is a great option. If you’re needing it to be ready quickly, you can choose the Instant Pot.

Spicy White Bean and Chicken Soup Recipe:

Ingredients:

  • 3 cups of leftover rotisserie chicken, diced or shredded
  • 19 oz. can of white beans, rinsed and drained
  • 2 cups of salsa verde
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste

For serving:

  • shredded cheese (optional)
  • avocado, diced (optional)collage of spicy white bean and chicken soup in the Instant Pot and in a bowl with cheese

Assembly instructions:

  1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.
  2. Remove the excess air, seal, and freeze.

Instant Pot instructions:

  1. Remove from freezer to thaw.
  2. Dump the bag contents into the Instant Pot.
  3. Close the lid and pressure cook on high for 10 minutes.
  4. When done, manually release the pressure.
  5. Remove the bay leaf. Stir and enjoy.
  6. If desired, you can top it with shredded cheese and diced avocado.

Slow cooker instructions:

  1. Remove the bag from the freezer to thaw.
  2. Place the bag contents into the Crock-Pot.
  3. Cook on high for 2-3 hours or on low for 4-5 hours.
  4. Remove the bay leaf before serving.
  5. If you want, you can top the soup with shredded cheese and diced avocado.

Stovetop instructions:

  1. Thaw.
  2. Place in a large pot on the stovetop.
  3. Bring to a simmer on medium heat and then turn heat to low.
  4. Simmer for one hour, stirring occasionally, or until beans are tender and flavors are blended.
  5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.

close up of a bowl with spicy bean and chicken soup being lifted with a spoon and topped with cheeseIf you prefer to use dry beans as opposed to canned, you will need to soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients.

Other freezer soup recipes:

Spinach and Sausage White Bean Soupclose up of spinach and sausage white bean soup with pasta

Stuffed Pepper Soupclose up of stuffed pepper soup in a bowl

Italian Wedding Soupclose up of Italian wedding soup with Italian sausage, carrot and parsley

Print
Spicy White Bean and Chicken Soup
Course: Soup
Keyword: chicken, white bean
Servings: 6 servings
Calories: 280 kcal
Ingredients
  • 3 cups of leftover rotisserie chicken diced or shredded
  • 19 oz. can of white beans rinsed and drained
  • 2 cups of salsa verde
  • 1 tsp. cumin
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper to taste
For serving:
  • shredded cheese optional
  • avocado diced (optional)
Instructions
Assembly instructions:

  1. Place the diced or shredded chicken, beans, salsa verde, cumin, chicken broth, bay leaf, salt, and pepper in a large resealable freezer bag.

  2. Remove the excess air, seal, and freeze.
Instant Pot instructions:
  1. Remove from freezer to thaw.
  2. Dump the bag contents into the Instant Pot.
  3. Close the lid and pressure cook on high for 10 minutes.
  4. When done, manually release the pressure.
  5. Remove the bay leaf. Stir and enjoy.

  6. If desired, you can top it with shredded cheese and diced avocado.

Slow cooker instructions:
  1. Remove the bag from the freezer to thaw.

  2. Place the bag contents into the Crock-Pot.

  3. Cook on high for 2-3 hours or on low for 4-5 hours.

  4. Remove the bay leaf before serving.

  5. If you want, you can top the soup with shredded cheese and diced avocado.

Stovetop instructions:
  1. Thaw.
  2. Place in a large pot on the stovetop.

  3. Bring to a simmer on medium heat and then turn heat to low.

  4. Simmer for one hour, stirring occasionally, or until beans are tender and flavors are blended.

  5. Remove the bay leaf and serve, topping with shredded cheese and diced avocado if desired.

Recipe Notes

If you prefer to use dry beans, soak 1 1/2 cups of dry beans in cold water for at least 8 hours first. Allow them to sit at room temperature in the water for 8 hours, then rinse and drain the beans before adding them to the rest of the ingredients. 

Slow Cooker Dr. Pepper Pulled Pork

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Oh, man! You’re going to love this Dr. Pepper pulled pork recipe! It has just a bit of kick from the peppers that plays so nicely with the sweetness in the soda.a bun sits on a white plate with shredded meat on top of it and a green salad beside it with a few tomato pieces. The text reads "Dr. Pepper Pulled Pork - freezer meal - crock pot" #freezermeals101 #pulledpork #crockpotfreezermeal This freezer to Crock-Pot®  recipe is all kinds of tasty. I like to serve it on buns with a bit of garlic mayo, but just plain old buns are fine too.

I take this with us when we go camping if there is a plugin for my crockpot. Just pop the freezer meal in the cooler for the drive there and then on the day you want to serve it, throw it in the slow cooker.

Slow Cooker Dr. Pepper Pulled Pork Recipe:

  • 5-7 lb. pork shoulder or butt
  • 1 large onion, coarsely chopped
  • 1 can (11 oz.) chipotle peppers in adobe sauce
  • 2 cans Dr. Pepper
  • 2 Tbsp. brown sugar
  • 1/4 tsp. salt
  • 1/2 tsp. pepper

Assembly instructions:

  1. Place the pork in a large resealable bag.
  2. Toss in the chopped onion, can of chipotle peppers in adobe sauce, brown sugar, salt, and pepper.
  3. Pour in 2 cans of Dr. Pepper soda pop, holding the bag up to prevent spills.
  4. Remove the excess air, seal the bag, and freeze. collage of Dr Pepper pulled pork in the crockpot and on a plate with salad

Cooking instructions:

  1. Thaw.
  2. Place in the crockpot. Cook on high for 4-5 hours or low for 7-8 hours.
  3. Shred and serve on buns.

Check out some of our other freezer to slow cooker meals:

Cilantro Lime Chicken with Black Beans and Cornclose up of cilantro lime chicken with corn, black beans, salsa, sour cream and guacamole

Freezer to Slow Cooker Beef  Stewclose up of beef stew made in a crockpot, served in a bowl

Easy Beef Dipclose up of beef on a bun with a side bowl of dip

Print
Slow Cooker Dr. Pepper Pulled Pork Recipe
Prep Time
5 mins
 
Course: Main Course
Keyword: pork
Servings: 12
Calories: 510 kcal
Ingredients
  • 5-7 lb. pork shoulder or butt
  • 1 large onion coarsely chopped
  • 1 can 11 oz. chipotle peppers in adobe sauce
  • 2 cans Dr. Pepper
  • 2 Tbsp. brown sugar
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
Instructions
Assembly instructions:
  1. Place the pork in a large resealable bag.

  2. Toss in the chopped onion, can of chipotle peppers in adobe sauce, brown sugar, salt, and pepper.

  3. Pour in 2 cans of Dr. Pepper soda pop, holding the bag up to prevent spills.

  4. Remove the excess air, seal the bag, and freeze.
Cooking instructions:
  1. Thaw.

  2. Place in the crockpot. Cook on high for 4-5 hours or low for 7-8 hours.

  3. Shred and serve on buns.

Reggae Gumbo Freezer Meal

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Reggae Gumbo is a hearty meal that makes an easy weeknight dinner. It can be made ahead and frozen and then cooked in a slow cooker or on the stovetop. It’s a versatile recipe with nice flavors.

Reggae Gumbo Freezer Meal #freezermeals101 #freezercooking #makeaheadmeals #gumboThis recipe is so hearty that it doesn’t need to be served with any side dishes. It’s a great all-in-one meal. The Caribbean flavors are a nice change without being too strong.

Reggae Gumbo Recipe:

  • 1 lb. pork tenderloin, cut into 1-inch cubes
  • 2 cups mushrooms, sliced
  • 2 cups sweet potatoes, peeled and cubed
  • 1 cup zucchini, coarsely chopped
  • 1 cup onions, chopped
  • 1/2 cup celery, chopped
  • 2 tsp. garlic, minced
  • 28 oz. can diced tomatoes
  • 5 1/2 oz. can tomato paste
  • 1 tsp. cumin
  • 1 tsp. ginger, minced or grated
  • 3/4 tsp. oregano
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

collage of Reggae gumbo in bowlsAssembly instructions:

  1. Cube the tenderloin.
  2. Cut up the vegetables.
  3. Place the meat, vegetables, and all other ingredients and seasonings in a large resealable freezer bag.
  4. Take out the excess air and seal. Freeze.

Cooking instructions (crockpot):

  1. Take the bag out of the freezer to thaw.
  2. Dump bag contents into a slow cooker and cook on low for 4-6 hours.

Cooking instructions (stovetop):

  1. Thaw.
  2. Place bag contents into a large pot. Bring to a slow boil. Reduce heat to low and simmer for one to one and a half hours, stirring occasionally.

close up of Reggae gumbo in a bowlThis is a gluten-free recipe.

Print
Reggae Gumbo Recipe
Course: Main Course
Keyword: gumbo, pork
Servings: 6
Calories: 271 kcal
Ingredients
  • 1 lb. pork tenderloin cut in 1 inch cubes
  • 2 cups mushrooms sliced
  • 2 cups sweet potatoes peeled and cubed
  • 1 cup zucchini coarsely chopped
  • 1 cup onions chopped
  • 1/2 cup celery chopped
  • 2 tsp. garlic minced
  • 28 oz. can diced tomatoes
  • 5 1/2 oz. can tomato paste
  • 1 tsp. cumin
  • 1 tsp. ginger minced or grated
  • 3/4 tsp. oregano
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
Instructions
Assembly instructions:
  1. Cube the tenderloin.
  2. Cut up the vegetables.

  3. Place the meat, vegetables, and all other ingredients and seasonings in a large resealable freezer bag.

  4. Take out the excess air and seal. Freeze.
Cooking instructions (crockpot):
  1. Take the bag out of the freezer to thaw.

  2. Dump bag contents into a slow cooker and cook on low for 4-6 hours.

Cooking instructions (stovetop):
  1. Thaw.

  2. Place bag contents into a large pot. Bring to a slow boil. Reduce heat to low and simmer for one to one and a half hours, stirring occasionally.

You may also like these freezer cooking recipes:

Instant Pot Chicken Paprikash Stew close up of Instant Pot paprikash stew

Rustic Beef Stew close up of rustic beef stew in a bowlBBQ Baked Beans close up of BBQ baked beans with sour cream on top