20 Crock Pot Freezer Meals
Under $200
Author Becca Wickham
20 freezer meals will feed my family of 6 for a whole
month! How? There are 30 or 31 days in a month? In our family we do breakfast for dinner once
a week and do left overs once a week.
Okay well that’s 28 days….. I
figure at least 2-3 times a month we eat out or order pizza! There is our whole month of meals!
To keep your meals under $200 try to find deals on meat and
produce. I bought 25 lbs of chicken for
$1.88 Lb at Fry’s. Use what you have at home.
Most of the spices in the recipes I had right in my pantry. As you make your shopping list just check to
make sure you have it.
To begin get the list of recipes and write down your
shopping list.
Next go shopping
Lay out all ingredients
Label your bags
Make sure you buy FREEZER
gallon sized bags not just regular they will rip and we don’t want that.
Trim and cut chicken as called for in the recipe
I do all my chicken meals first then my beef and pork
meals. Keep the beef and pork in the
refrigerator until needed.
I highly recommend this little gadget! It is so nice and you will not have any
spills to clean up and no tears when your freezer meal tips over and spills all
over the floor.
Work one recipe at a time.
Dump all ingredients in and seal closed making sure to squeeze out as
much air as possible.
I like to cut my veggies as I go as each meal has them cut
differently, weather diced sliced or whole.
Do whatever works for you.
Once all done lay meals flat in the freezer to freeze. This allows you to stand them up once frozen
making more room in your freezer and making it easier for you to find the meal
you want.
Now what you have been waiting for…. The RECIPES
I found all these recipes online and have adjusted them to
my liking.
20 Crock Pot Freezer Meals for under
$200
CHICKEN
Hawaiian Chicken
Kung Pao Chicken
Sweet Fire Chicken
Apricot Chicken
Lemon Garlic Chicken
Creamy Italian Chicken
Buffalo Chicken
White Chicken Chili
Ranch Chicken Tacos
Black Bean & Corn Salsa Chicken
Chicken Fajita
BEEF
Italian Beef Sandwiches
Barbacoa Beef Tacos
Hearty Beef Stew
Sweet and Sour Meatballs
BBQ Spareribs
PORK
Sausage Onions & Peppers
Ranch Pork Chops & Potatoes
Smothered Pork Chops
Parmesan Honey Pork Roast
Hawaiian BBQ Chicken
Ingredients:
2 Large Boneless Chicken Breasts
1 Bottle Archer Farms Sweet Pineapple BBQ Sauce (Target)
1 20 oz. can Pineapple Chunks, drained
1 Green Pepper cut in chunks
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook on High 2-3 hours or Low
4-6 hours. Shred chicken with two forks
while still in the crockpot so the chicken will be well coated with sauce. Serve over rice.
Kung Pao Chicken
Ingredients:
3 Boneless Skinless Chicken Breasts, cubed
¼ cup Pineapple Preserves
1 Bottle Panda Express Kung Pao Sauce (18.75 oz.)
1 Red Pepper, chopped
1 Green Pepper, chopped
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook on High for 3-4
hours. Serve over Rice, Fried Rice, or
Chinese noodles.
Sweet Fire Chicken
Ingredients:
3 Boneless Skinless Chicken Breasts, cubed
1 bottle Panda Express Sweet Chili Sauce (about 20oz any
other brand sweet chili sauce)
1 20 oz. can Pineapple Chunks, drained
1 Red Bell Pepper, chopped
½ White Onion, chopped
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook High 3-4 hours. Serve
over Rice, Fried Rice, or Chinese noodles.
Apricot Chicken
Ingredients:
1 ½ cups (18oz) Apricot Preserves
1 Cup Russian Dressing (Wishbone Brand)
1 envelope Dry Onion Soup Mix
3 Boneless Skinless Chicken Breasts
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook High 1 hour. Reduce heat to low and cook 3-4 hours. Serve over rice.
Lemon Garlic Chicken
Ingredients:
2 tsp. minced Garlic
¼ cup Olive Oil
1 Tbsp. Parsley Flakes
2 Tbsp. Lemon Juice
(or juice of one whole Lemon)
4 Boneless Skinless Chicken Breasts
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight.
Pour into baking dish and Bake at 350 F for 35 minutes or
Grill on BBQ Grill until no longer pink inside or
Crockpot Low 6-8 hours or High 4-6 hours
Creamy Italian Chicken
Ingredients:
3 Boneless Skinless Chicken Breasts
1 (8oz.) Cream Cheese
1 can Cream of Chicken
1 dry Packet Italian Seasoning
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook Low 4-6 hours. Serve over Egg Noodles
Shredded Buffalo Chicken Sandwiches
Ingredients:
1 (12oz) Franks Red Hot Buffalo Sauce
1 Packet Hidden Valley Dry Ranch Dressing Mix
4 Boneless Skinless Chicken Breasts
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients around
with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook Low 7 hours or High 4
hours. Shred chicken with two forks and
add 2 Tbsp. butter. Stir to
combine. Serve on Rolls with lettuce,
tomatoes, and blue cheese crumble or your favorite cheese slice.
White Chicken Chili
Ingredients:
2 Boneless Skinless Chicken Breasts
2 (15oz) cans Great Northern Beans or Navy Beans
1 (15oz) can White Corn
1 envelope Taco Seasoning
1 (4.oz) can Chopped Green Chilies
1 (10 ¾ oz.) can Cream of Chicken
14 oz. Water
2 Chicken Bouillon Cubes
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook Low 8-10 hours. Still gently to break up chicken then stir in
½ cup sour cream. Serve with chopped
Green Onion and Shredded Monterey Jack Cheese.
Ranch Chicken Tacos
Ingredients:
3 Boneless Skinless Chicken Breasts
1 envelope Taco Seasoning
1 Envelope Hidden Valley Dry Ranch Dressing Mix
2 cups Water
2 Chicken Bouillon Cubes
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook Low 4-6 hours. Shred chicken with two fork and let it soak
up the broth. Serve in Taco Shells with
lettuce, tomatoes and sour cream.
Black Bean and Corn Salsa Chicken
Ingredients:
1 (14oz.) can Black Beans, drained ad rinsed
1 (14oz.) can corn, drained
1 envelope Taco Seasoning
2 Boneless Skinless Chicken Breasts
1 cup Salsa
¾ cup Water
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook High 3-4 hours or Low
7-8 hours. Shred Chicken with two forks
and serve over rice, with tortillas chips, on a salad, or taco shells. Garnish with cheese, sour cream, lettuce,
tomatoes, and hot sauce.
Chicken Fajitas
Ingredients:
3 Peppers sliced in strips (red, yellow, green)
1 Onion, sliced
2 Boneless Skinless Chicken Breasts
½ cup water
1 Chicken Bullion Cube
1 envelope Fajita Seasoning
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge overnight. Cook Low 5-6 hours. Serve on Corn or Flour
Tortillas with Sour Cream, Guacamole, and Shredded Cheese.
Italian Beef Sandwiches
Ingredients:
3 lbs. Bottom Round Beef Roast
2 envelopes Dry Italian Salad Dressing Mix
1 cup Water
1 (16oz.) Jar Pepperoncini Peppers
1 Beef Bullion Cube
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook High 7 hours or Low
10-12 hours. Serve on toasted buns with
a slice of Provolone Cheese.
Barbacoa Beef Tacos (Chipotle Copycat)
Ingredients:
3 lbs. Beef Chuck Roast
1 ¼ cup Water
1 Beef Bouillon Cube
3-4 Chipotle Chilis in Adobo
6 Cloves Garlic
1 ½ Tbsp. Ground Cumin
1 Tbsp. Dried Oregano
¾ tsp. Salt
½ tsp. Ground Black Pepper
½ tsp. Ground Cloves
3 Bay Leaves
Directions:
In a food processor, pulse together chipotle chilis, garlic
and water until well pureed. Combine all ingredients including the pureed
chilis in re-sealable gallon sized freezer bag and zip closed. Mix ingredients around with hands to coat
everything nicely. When ready to eat
remove from freezer and thaw in fridge overnight. Cook Low 8-9 hours. Remove beef from slow cooker (leave broth)
and shred. Stir ¼ cup Fresh Lime Juice
into broth then return beef to slow cooker and cook Low for 20-30 more
minutes. Strain liquid from beef and
serve in tacos with your favorite toppings.
Hearty Beef Sew
Ingredients:
1 lb. Beef stew cubes
4 Carrots, Sliced
4 Red Potatoes, cut into large cubes
1 envelope Dry Onion Soup Mix
2 cans Cream of Mushroom
1 (8oz.) Can Tomato Sauce
1 (10oz.) package Frozen Green Peas
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook Low 7-10 hours or High
5-6 hours.
Sweet and Sour Meatballs
Ingredients:
1 (10oz.) Jar Sweet and Sour Sauce
¼ cup Brown Sugar
¼ cup Soy Sauce
½ tsp. Garlic Powder
2 lb. Frozen Meatballs
1 Red Pepper, cubed
1 Green Pepper, cubed
1 Medium Onion, cubed
1 (20oz.) Can Pineapple Chunks, drained
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
When ready to eat remove from freezer and thaw in fridge
overnight. Cook Low 7-8 hours or High
4-5 hours. Serve over rice or serve with
toothpicks for a yummy appetizer.
BBQ Spareribs
Ingredients:
2 lbs. Country-Style Pork or Beef Ribs
1 ½ cups Ketchup (20oz.)
1 ½ Tbsp. Seasoned Salt
½ tsp. Liquid Smoke
½ cup Brown Sugar
½ cup White Vinegar
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
Cook High 3-4 hours or Low 6-7 hours.
Serve with mashed potatoes or coleslaw.
Sausage with Onions & Peppers
Ingredients:
1 (16oz.) Package Sausage sliced
1 Onion Sliced
3 Bell Peppers (Red, Yellow, Green) sliced
2 cans Fire Roasted Diced Tomatoes (do NOT drain)
1 Chicken Bullion cube
2 Cloves Garlic, minced
1 tsp. Cajun Seasoning
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
Cook Low 5-6 hours or High 3 hours.
Serve over Rice.
Creamy Ranch Pork Chops and Potatoes
Ingredients:
4-6 Pork Chops, boneless
1 Package of Baby Potatoes, red or gold
2 Cans Cream of Chicken
2 Envelopes Hidden Valley Dry Ranch Dressing Mix
1 cup Milk
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
Cook High 3-4 hours or Low 6-7 hours.
Use extra sauce in the slow cooker as a gravy for the potatoes and pork
chops. Sprinkle with dried parsley if
desired.
Smothered Pork Chops
Ingredients:
4 Pork Chops, boneless
1 envelope Onion Soup Mix
14 oz. Water
2 Chicken Bullion Cubes
1 Can Cream of Chicken
1 envelope Dry Pork Gravy Mix
1 tsp. Garlic Powder
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
Cook Low 6-8 hours. You can serve
right away or make a gravy with left over drippings.
Parmesan Honey Pork Roast
Ingredients:
3 lbs. Boneless Pork Roast
2/3 cup Grated Parmesan Cheese
½ cup Honey
3 Tbsp. Soy Sauce
2 Tbsp. Dried Basil
2 Tbsp. Minced Garlic
2 Tbsp. Olive Oil
½ tsp. Salt
Directions:
Combine all ingredients in re-sealable gallon sized freezer
bag and zip closed. Mix ingredients
around with hands to coat everything nicely.
Cook Low 6-7 hours or unitl 160 F.
Serve with mashed potatoes and make a gravy with the drippings.
Author Becca Wickham
