The concept of freezer cooking with a slow cooker is the same as any other freezer cooking: you prep lots of meals all at one time and freeze them, making it really easy to pull a meal out and have dinner ready super quickly. With freezer cooking for a slow cooker, however, you don’t have to do any cooking beforehand! Basically, you just throw your prepped meal in the slow cooker and you’re done. These 5 slow cooker freezer recipes have all been tested in my kitchen and enjoyed by my family.

5 Slow Cooker Freezer Recipes

There isn’t anything special about these recipes, but make sure you follow the steps below.

1.Once you’ve chosen your recipe that is compatible with a slow cooker, prep your ingredients. Chop your onions, mince your garlic, and so on.
2. In a labeled gallon-sized storage bag, add all of the ingredients (including the raw meat, liquids, spices, etc.).
3. Remove the excess air from the bag, seal tightly, and store flat in the freezer.
4. When you’re ready to cook one of the dinners, remove it from the freezer the night before and let it thaw overnight in the refrigerator. Add to the slow cooker and cook according to the recipe’s directions.

Really, you’re just dumping a whole recipe into a storage bag and preserving it in the freezer until it’s ready to be cooked. I personally think this is the easiest way to freezer cook since you’re putting the majority of the work on your slow cooker.

Beef Stir Fry

1 lb flank steak, sliced into strips
1/4 cup cornstarch
1 bell pepper, chopped
1 medium onion, sliced
1 cup sliced carrots
1/2 lb fresh green beans
1 inch fresh ginger, peeled and minced
1 garlic clove, minced
1/4 cup extra virgin olive oil
1/4 cup brown sugar
3/4 cup lower sodium soy sauce
3/4 cup water
1/8 cup sriracha (optional)
1 cup chopped fresh broccoli

1. Add the steak and cornstarch to a labeled gallon-sized storage bag. Shake to evenly coat.
2. Add the next 11 ingredients (through the sriracha) to the bag and shake/toss to combine everything. Remove excess air and freeze flat.
To cook: Thaw bag in refrigerator overnight. Cook in a slow cooker on low for 4-6 hours. In the last 30 minutes of cooking, add the chopped broccoli. Serve over rice.

Tomato Soup

1 medium onion, diced
2 garlic cloves, minced
salt & freshly ground black pepper (to taste)
1/4 tsp cayenne pepper
32 oz low sodium chicken broth
(2) 28 oz cans crushed tomatoes
1 cup heavy cream

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