5 Insanely Delicious and Healthy Freezer Crockpot Recipes!

Eating healthy doesn't have to be hard! These easy, and most importantly, healthy Crock-Pot recipes can allow you to enjoy flavorful meals with almost no effort at all. A little discipline in preparation will pay off in the end! Check out these mouthwatering recipes!

1. Cool Ranch Shredded Chicken Tacos (Crockpot Recipe) 

Yield: 6 servings

DESCRIPTION

Cook fresh or freeze and cook later. Serve on soft tortillas, rice, or lettuce with your favorite taco toppings.




INGREDIENTS

2 pounds boneless skinless chicken breasts

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 taco seasoning packet (or this homemade version: 1T chili powder, 1tsp pepper, and 1/2tsp of each of the following – salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder)

1 dry ranch seasoning packet (or this homemade version: 1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt. Traditional ranch seasoning packets also include 1T dried buttermilk but I omitted it because I don’t keep it on-hand.)




DIRECTIONS

1. Combine all ingredient in crockpot and cook on “low” setting for 6-8 hours.

2. Shred chicken and mix with sauces and spices left in crockpot.

TO FREEZE AND COOK LATER

1. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to to three months.

2. When ready to cook, thaw overnight in refrigerator or in morning in water.

3. Follow cooking directions above.

2. Easy Crock Pot Chicken Cacciatore 

Yield: 4 servings

DESCRIPTION

Cook fresh or freeze to cook later. Serve with spaghetti noodles and parmesan cheese. To knock it out of the park, add a side salad and a fresh toasted baguette.




INGREDIENTS

1 pound boneless skinless chicken breasts

24 ounce jar spaghetti sauce (I like tomato and basil but feel free to use your favorite kind)

1 zucchini, chopped

1 green bell pepper, chopped

1 sweet onion, chopped

1 tablespoon Italian Seasoning




DIRECTIONS

Combine all ingredients in crock pot and cook on “low” setting for 6-8 hours or until chicken is cooked through and tender.

TO FREEZE AND COOK LATER

• Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and “use-by” date (which will be three months from the prep date). Add all ingredients to your freezer bag, seal, and freeze.

• When ready to eat, thaw overnight in refrigerator or in morning in water. Add to crock pot and cook on “low” setting for 6-8 hours or until chicken is cooked through and tender.

3. Slow Cooker Asian Chicken Lettuce Wraps 

Yield: 6 servings

DESCRIPTION

Cook fresh or freeze to cook later. Serve on big pieces of iceberg or Boston bibb lettuce.




INGREDIENTS

2 pounds of ground chicken (you can also substitute ground beef or ground turkey when they’re on sale at the grocery store)

1 medium-sized red bell pepper, diced

2 large carrots, grated (1 cup)

4 cloves garlic, minced

1/4 cup low-sodium soy sauce

1/4 cup ketchup

1 tablespoon honey

1/4 teaspoon crushed red pepper flakes




DIRECTIONS

1. Add all ingredients to your slow cooker and cook on “low” setting for 4-6 hours or until chicken is tender.

2. Break apart chicken and mix with sauce in slow cooker.

TO FREEZE AND COOK LATER

Add all ingredients to a gallon-sized plastic freezer bag. Remove as much air as possible, seal, and freeze for up to three months. Thaw in refrigerator overnight and then cook in slow cooker for 4-6 hours on “low” setting. Break apart chicken and spoon onto lettuce.

4. Slow Cooker Mexican Chili with Cornbread Topping 

Ingredients

1 pound boneless, skinless chicken breasts

1 medium-sized yellow onion, chopped (about one cup)

1 pepper (any color), chopped (about one cup)

1 cup frozen corn

2 tablespoons and 1.5 teaspoons of homemade taco seasoning or 1 package of store-bought taco seasoning

10.75oz can of condensed tomato soup (you can substitute 15oz can tomato sauce and 1 teaspoon honey)

1/4 pound cheese (we use cheddar or pepper jack), shredded (about one cup)

1 box of Jiffy corn muffin mix + the necessary ingredients listed on the box (Jiffy calls for one egg and 1/3 cup milk and yields 6 muffins)

Directions

. Add chicken, onion, peppers, corn, seasoning, and tomato soup to slow cooker and cook on low setting for 4-8 hours or until chicken is cooked through.

. Shred chicken with fork.

. Cover shredded chicken chili with cheese and assembled corn muffin batter.

. Add lid and cook on “high” setting for 60 minutes or until cornbread topping is cooked through.

To Freeze and Cook Later

Combine all ingredients except cheese and corn muffin mix in a gallon-sized plastic freezer bag. Remove as much air from the bag as possible and freeze for up to three months. Thaw overnight before cooking. The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 4-6 hours, or until chicken is cooked through and tender. Shred chicken, top with shredded cheese, and cornbread batter. Replace lid and cook for one hour on “high” setting.

Serve with fresh cilantro, guacamole, and sour cream. YUM. 

5. Crockpot Chinese Pepper Steak with Green Peppers and Onions 

Yields: 6 servings

Ingredients

2 pounds beef top sirloin steak, fat trimmed and sliced

3 green bell peppers, chopped

2 small yellow onions, chopped

4 cloves of garlic, minced

½ cup soy sauce

1 tablespoon honey

½ teaspoon ground ginger

½ teaspoon black pepper

Directions

. Combine all ingredient in crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.

Note: If you prefer your veggies al dente, you can wait and add the green peppers the last 30 minutes of cooking.

To Freeze and Cook Later

Label your freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal). To your freezer bag, add all ingredients. Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw in refrigerator overnight or in morning in water and and then follow cooking instructions above.

To Cook on Your Stovetop

If frozen, thaw. Add contents of freezer bag to large skillet, pot, or saute pan. Bring to boil and simmer uncovered for 10-15 minutes, stirring occasionally, until beef is cooked through.

Top with sesame seeds and sliced green onions and serve over rice. YUM.







Sources: www.thefamilyfreezer.com