Meal Prep to Freeze: 6 Easy Crockpot Freezer Meals

One cooking session now, easy dinners for weeks. This guide to meal prep to freeze shows you how to build crockpot freezer meals in about 30 minutes: toss the ingredients in a bag, freeze it flat, and dump it into the slow cooker on a busy day. No chopping on weeknights, no last-minute takeout.

How to make crockpot freezer meals

1. Use freezer-safe bags. Heavy-duty zip bags or freezer containers prevent freezer burn.
2. Label everything. Write the recipe name, date and cooking instructions on the bag.
3. Freeze flat. Press out the air and lay bags flat so they stack and thaw evenly.
4. Cool cooked ingredients first. Never put warm food in the freezer bag.
5. Thaw before cooking. Move the bag to the refrigerator the night before (about 24 hours). Do not cook raw meat from frozen in a slow cooker.
6. Use within 3 months for the best flavor and texture.

What freezes well (and what does not)

• Freezes well: raw chicken, beef and pork in sauce, onions, peppers, carrots, beans, corn, tomato and soy-based sauces.
• Add after cooking: cream, cheese, fresh herbs, pasta, rice and delicate greens.
• Skip: potatoes can turn grainy, so use baby potatoes only if freezing raw is not needed, or add fresh ones on cooking day.

6 easy crockpot freezer meals

1. Chicken fajitas

Colorful, smoky and ready to shred. Serve in tortillas or over rice.

Freezer bag:

• 1½ lb boneless skinless chicken breasts
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 can (14 oz) diced tomatoes with green chiles
• 2 tbsp fajita seasoning
• Juice of 1 lime

Cooking day:

1. Thaw the bag in the refrigerator overnight, then pour everything into the slow cooker.
2. Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165°F (74°C).
3. Shred the chicken and serve with warm tortillas, sour cream and cheese.

2. Chicken enchilada bowls

A hearty, family-friendly dump meal with beans and corn.

Freezer bag:

• 1½ lb boneless skinless chicken breasts
• 1 can (10 oz) red enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp cumin, 1 tsp chili powder

Cooking day:

1. Thaw overnight in the refrigerator and add to the slow cooker.
2. Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
3. Shred the chicken and stir. Serve over rice with cheese, avocado and cilantro.

3. Beef and broccoli

Takeout flavor at home. Add the broccoli fresh on cooking day so it stays bright.

Freezer bag:

• 1½ lb flank steak or sirloin, thinly sliced
• ½ cup low-sodium soy sauce
• ⅓ cup brown sugar
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 cup beef broth

Cooking day:

1. Thaw overnight in the refrigerator and add to the slow cooker.
2. Cook on low for 4 to 5 hours or on high for 2 to 3 hours.
3. Stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and 4 cups fresh broccoli florets.
4. Cover and cook on high for 20 to 30 minutes until the sauce thickens. Serve over rice.

4. Salsa verde chicken

Tangy and tender, perfect for tacos, burrito bowls or quesadillas.

Freezer bag:

• 2 lb boneless skinless chicken thighs
• 1 jar (16 oz) salsa verde
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp salt

Cooking day:

1. Thaw overnight in the refrigerator and add to the slow cooker.
2. Cook on low for 5 to 6 hours or on high for 3 to 4 hours.
3. Shred the chicken and toss with the juices. Serve with your favorite toppings.

5. Orange chicken

Sweet, citrusy and sticky, a freezer-friendly favorite.

Freezer bag:

• 2 lb boneless skinless chicken thighs, cut into chunks
• ¾ cup orange marmalade
• ¼ cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger

Cooking day:

1. Thaw overnight in the refrigerator and add to the slow cooker.
2. Cook on low for 4 to 5 hours or on high for 2 to 3 hours.
3. Stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Cook on high for 15 minutes to thicken.
4. Serve over rice with sesame seeds and green onions.

6. Italian beef sandwiches

Juicy, tender beef piled onto crusty rolls.

Freezer bag:

• 3 lb beef chuck roast
• 1 jar (12 oz) pepperoncini with juice
• 2 cups beef broth
• 1 tbsp Italian seasoning
• 1 tsp garlic powder

Cooking day:

1. Thaw the roast and bag contents overnight in the refrigerator, then add to the slow cooker.
2. Cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beef shreds easily.
3. Shred the beef and serve on hoagie rolls with provolone and a spoonful of the juices.

Frequently asked questions

Can you put frozen meat in the crockpot?

It is not recommended. Frozen meat takes too long to reach a safe temperature in a slow cooker. Always thaw the bag in the refrigerator first.

How long do crockpot freezer meals last?

For best quality, use them within 3 months. They stay safe longer, but flavor and texture decline.

Do I need to cook the meat before freezing?

No. Raw meat goes in the bag with the sauce and seasonings, and the slow cooker cooks it on the day.

What is the best bag for freezer meals?

Heavy-duty freezer zip bags work best. Squeeze out the air and freeze them flat.

How many freezer meals can I make in one session?

Most people prep 4 to 6 bags in about 30 to 45 minutes. Set up an assembly line with all the ingredients out first.

Looking for more easy dinner ideas? Try our 8 easy crockpot dinners and 7 healthy crockpot meals.