Meal Prep Magic: 16 Freezer Crock Pot Recipes You Can Cook Today

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With these freezer crockpot meals, you can cook all 16 in one afternoon, freeze them, and have meals ready to go. By fully cooking each dish, all you need to do is reheat. Perfect for busy schedules or meal prep days!

Freezer Tips:

• After cooking, cool each meal completely before freezing to prevent ice crystals and maintain flavor.
• Store each recipe in freezer-safe containers, leaving some space at the top to allow for expansion during freezing.
• For easy meal prep, label each container with the name, date, and reheating instructions.

1. Classic Beef Stew

Ingredients:

• 1.5 lbs beef stew meat
• 4 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Instructions:

1. Place all ingredients in the crockpot and stir to combine.
2. Cover and cook on low for 8 hours, or until the beef and vegetables are tender.
3. Let the stew cool completely, then transfer to freezer-safe containers, leaving some space at the top.
4. Freeze for up to 3 months. To serve, thaw overnight and reheat on the stovetop until warmed through.

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2. Chicken Tortilla Soup

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• Salt and pepper, to taste

Instructions:

1. Add all ingredients to the crockpot, stirring to mix.
2. Cook on low for 6-7 hours.
3. Remove the chicken, shred it, then return to the soup and stir.
4. Allow the soup to cool, then transfer to freezer-safe containers.
5. Freeze for up to 3 months. To serve, thaw overnight and reheat in a pot, garnishing with tortilla strips, cheese, or cilantro.

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3. Honey Garlic Chicken

Ingredients:

• 1.5 lbs chicken thighs, boneless and skinless
• 1/3 cup honey
• 1/3 cup soy sauce
• 3 cloves garlic, minced
• 1/2 tsp dried basil

Instructions:

1. Combine all ingredients in the crockpot.
2. Cook on low for 5-6 hours, until chicken is tender.
3. Let the chicken cool, then transfer with sauce to freezer-safe containers.
4. Freeze for up to 3 months. To serve, thaw overnight and reheat on the stovetop. Serve over rice.

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4. Vegetarian Lentil Curry

Ingredients:

• 1.5 cups dried lentils, rinsed
• 1 can (15 oz) coconut milk
• 1 onion, chopped
• 2 carrots, sliced
• 3 cups vegetable broth
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. Combine all ingredients in the crockpot and stir well.
2. Cook on low for 6 hours, or until lentils are tender.
3. Let cool, then portion into freezer-safe containers.
4. Freeze for up to 3 months. To serve, thaw overnight and reheat on the stovetop. Serve with rice or naan.

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5. BBQ Pulled Pork

Ingredients:

• 2 lbs pork shoulder
• 1 cup BBQ sauce
• 1 onion, sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Place pork in the crockpot, and add BBQ sauce, onion, garlic, salt, and pepper.
2. Cover and cook on low for 8 hours, until pork is tender.
3. Shred pork with two forks and stir in the sauce.
4. Allow to cool, then freeze in freezer-safe containers.
5. Freeze for up to 3 months. To serve, thaw overnight, reheat, and serve on buns or with a side of coleslaw.

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6. Sweet & Sour Meatballs

Ingredients:

• 2 lbs frozen meatballs
• 1 cup pineapple chunks with juice
• 1/2 cup brown sugar
• 1/4 cup rice vinegar
• 1/2 cup ketchup
• 1 bell pepper, chopped

Instructions:

1. Add all ingredients to the crockpot, stir to coat.
2. Cook on low for 4-5 hours, until sauce is thickened and meatballs are heated through.
3. Cool completely, then transfer to freezer-safe containers.
4. Freeze for up to 3 months. To serve, thaw, reheat, and serve over rice.

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7. Chicken Alfredo Pasta

Ingredients:

• 1 lb chicken breasts, cubed
• 1 cup sliced mushrooms
• 2 cups spinach
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and pepper, to taste
• 8 oz pasta, cooked and drained

Instructions:

1. Cook chicken, mushrooms, spinach, cream, Parmesan, garlic powder, salt, and pepper in the crockpot on low for 4-5 hours.
2. Stir in cooked pasta and mix well.
3. Let cool completely, then freeze in containers.
4. Freeze for up to 3 months. To serve, thaw and reheat on the stovetop or in the microwave.

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8. White Bean & Kale Soup

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed
• 2 cups chopped kale
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Combine all ingredients in the crockpot and stir to mix.
2. Cook on low for 6 hours until flavors are blended.
3. Allow soup to cool completely, then transfer to freezer-safe containers.
4. Freeze for up to 3 months. To serve, thaw overnight and reheat in a pot on the stove until warm.

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9. Beef & Broccoli

Ingredients:

• 1 lb beef stew meat, sliced thin
• 3 cups broccoli florets
• 1/2 cup soy sauce
• 1/4 cup beef broth
• 2 tbsp brown sugar
• 1 tbsp cornstarch, mixed with 1 tbsp water
• Salt and pepper, to taste

Instructions:

1. Place beef, soy sauce, broth, and brown sugar in the crockpot, stirring to combine.
2. Cook on low for 5-6 hours until beef is tender.
3. Add broccoli and cornstarch mixture, stirring well. Cook for an additional 30 minutes until broccoli is tender.
4. Let cool, then freeze in containers.
5. Freeze for up to 3 months. To serve, thaw overnight, reheat, and serve over rice.

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10. Thai Coconut Chicken

Ingredients:

• 1.5 lbs chicken thighs, boneless and skinless
• 1 can (15 oz) coconut milk
• 1 tbsp red curry paste
• 1 red bell pepper, sliced
• 1 cup baby spinach
• Salt and pepper, to taste

Instructions:

1. Place chicken, coconut milk, curry paste, and red bell pepper in the crockpot, stirring to combine.
2. Cook on low for 4-5 hours until chicken is tender.
3. Stir in spinach and cook for another 10 minutes.
4. Allow the dish to cool completely, then freeze in containers.
5. Freeze for up to 3 months. To serve, thaw overnight, reheat, and serve with jasmine rice.

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11. Stuffed Bell Pepper Casserole

Ingredients:

• 1 lb ground beef
• 1 cup cooked rice
• 3 bell peppers, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 tsp Italian seasoning
• Salt and pepper, to taste

Instructions:

1. Cook ground beef in the crockpot, adding rice, bell peppers, diced tomatoes, tomato sauce, and seasoning.
2. Cook on low for 5-6 hours.
3. Cool completely, then transfer to freezer-safe containers.
4. Freeze for up to 3 months. To serve, thaw overnight, reheat on the stovetop, and enjoy.

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12. Italian Sausage & Lentil Stew

Ingredients:

• 1 lb Italian sausage, sliced
• 1 cup dried lentils
• 2 carrots, diced
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp Italian seasoning

Instructions:

1. Place all ingredients in the crockpot, stirring to combine.
2. Cook on low for 6 hours until lentils and sausage are tender.
3. Allow stew to cool, then portion into freezer-safe containers.
4. Freeze for up to 3 months. To serve, thaw and reheat in a pot until warmed through.

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13. Mexican Shredded Chicken Tacos

Ingredients:

• 1 lb chicken breasts
• 1 can (15 oz) diced tomatoes
• 1 packet taco seasoning
• 1/2 cup chicken broth

Instructions:

1. Combine chicken, tomatoes, taco seasoning, and broth in the crockpot.
2. Cook on low for 6 hours until chicken is tender.
3. Shred chicken with two forks and mix into sauce.
4. Allow to cool, then freeze in containers.
5. Freeze for up to 3 months. To serve, thaw, reheat, and serve with tortillas and taco toppings.

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14. Creamy Potato & Corn Chowder

Ingredients:

• 4 potatoes, peeled and diced
• 1 can (15 oz) corn, drained
• 1 onion, chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper, to taste

Instructions:

1. Combine potatoes, corn, onion, and broth in the crockpot.
2. Cook on low for 6 hours until potatoes are tender.
3. Stir in heavy cream, and cook an additional 10 minutes.
4. Cool, then transfer to freezer-safe containers.
5. Freeze for up to 3 months. To serve, thaw, reheat, and enjoy with bread.

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15. Teriyaki Chicken

Ingredients:

• 1.5 lbs chicken thighs, boneless and skinless
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tbsp grated ginger

Instructions:

1. Place chicken, soy sauce, honey, garlic, and ginger in the crockpot.
2. Cook on low for 5-6 hours.
3. Allow to cool, then freeze with sauce in containers.
4. Freeze for up to 3 months. To serve, thaw, reheat, and serve over rice or noodles.

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16. Moroccan Chickpea Stew

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 sweet potato, diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Combine chickpeas, sweet potato, bell pepper, onion, broth, cumin, and cinnamon in the crockpot.
2. Cook on low for 6 hours until vegetables are tender.
3. Allow to cool, then freeze in containers.
4. Freeze for up to 3 months. To serve, thaw, reheat, and serve with couscous.

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Common Questions and Answers

Q: How long can these meals be frozen?
A: These meals can be frozen for up to 3 months. Just make sure they’re stored in airtight, freezer-safe containers for the best results.

Q: Do I need to thaw before reheating?
A: It’s recommended to thaw overnight in the fridge for best texture, but you can also reheat directly from frozen; just allow for a bit more time to warm through.

Q: What’s the best way to reheat these meals?
A: These meals can be reheated on the stovetop or in the microwave. Soups and stews reheat well in a pot, while shredded meats can be gently microwaved.

Q: Can I adjust the seasonings before freezing?
A: Absolutely! Feel free to add more herbs, spices, or salt to taste.

With these 16 freezer-friendly crockpot meals, you’re set for weeks! Spend one afternoon prepping, and enjoy the convenience of ready-made homemade dinners whenever you need them.