25 INSANELY EASY SLOW COOKER FREEZER MEALS FOR BUSY WEEKNIGHTS

BySabah A.

Looking for the best slow cooker freezer meals? Here are easy dump-and-go dinners that’ll save you on your busiest nights.

Busy weeknights feel a lot easier when dinner is already prepped and waiting in the freezer.

These slow cooker freezer meals are perfect for days when you don’t have time to chop, cook, and clean up after a long day.

Just prep the ingredients ahead, freeze them, and let your crockpot handle dinner when you need it.

Many of these meals can go straight from the freezer into your weekly dinner plan with very little work.

Keep a few of these make-ahead slow cooker meals stocked in your freezer for busy school nights, workdays, meal prep weeks, or any evening when cooking from scratch just isn’t happening.

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EASY SLOW COOKER FREEZER MEALS

1. Freezer Bag Taco Chicken

Chicken breasts, a jar of chunky salsa, taco seasoning, black beans and a handful of frozen corn all go into one gallon bag. After a day in the crockpot it shreds into juicy, orange-red taco filling with just enough heat to keep things interesting for the whole table.

Use it for soft tacos on night one, then stretch the leftovers into burrito bowls, nachos or quesadillas later in the week. Kids tend to love this one because they get to build their own plates, and nobody complains when there’s a topping bar involved.

Ingredients

  • 2 lbs chicken breasts
  • 1 jar (16 oz) chunky salsa
  • 1 packet taco seasoning
  • 1 can black beans, drained
  • 1 cup frozen corn

Instructions

  1. Add everything to a gallon freezer bag, press out the air, seal and freeze flat for up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 6 hours or high 3 hours.
  4. Shred the chicken with two forks, stir and serve in tortillas.

2. Freezer Meal Beef Stew

Big chunks of chuck roast, carrots, baby potatoes and celery simmer all day into a thick, glossy brown gravy that tastes like a slow Sunday afternoon. It’s classic comfort food in the most unfussy way possible.

Toss the beef in a spoonful of flour before bagging it (that’s what thickens the gravy while it cooks, no extra step needed). Serve it with crusty bread or buttery biscuits for dipping, because leaving any of that gravy behind feels wrong.

Ingredients

  • 2 lbs beef chuck, cubed
  • 2 tbsp flour
  • 4 carrots, chopped
  • 1 lb baby potatoes, halved
  • 3 celery stalks, chopped
  • 1 onion, diced
  • 3 cups beef broth
  • 2 tbsp tomato paste

Instructions

  1. Toss the beef with the flour, then add everything except the broth to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Pour in the broth and cook on low 8 hours.
  4. Stir, season with salt and pepper and serve.

💡 Tip: Waxy potatoes like Yukon Gold or baby reds freeze much better than russets, which can turn grainy after thawing.

3. Honey Garlic Chicken And Veggies

Sticky, glossy chicken thighs cook down with baby potatoes, carrots and green beans in a sweet, garlicky sauce made from honey, soy sauce and a little ketchup. Everything lands on the plate at once, so there’s no side dish to think about.

Thighs stay juicier than breasts over a long cook, so I’d reach for those if you can. If the sauce looks a bit thin at the end, stir in a quick cornstarch slurry and give it ten more minutes on high.

Ingredients

  • 2 lbs boneless chicken thighs
  • 1 lb baby potatoes, halved
  • 2 cups baby carrots
  • 2 cups green beans
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 2 tbsp ketchup
  • 5 garlic cloves, minced

Instructions

  1. Add everything to a gallon freezer bag, press out the air, seal and freeze flat for up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 6 to 7 hours.
  4. Thicken the sauce with 1 tbsp cornstarch mixed with 2 tbsp water, cook 10 more minutes on high and serve.

4. Creamy White Chicken Chili

Pale, creamy and loaded with great northern beans, mild green chiles, corn and tender shredded chicken. It’s cozy without feeling heavy, and it’s a nice change from the usual red chili.

Freeze the chicken, beans, broth and spices together, then stir in the cream cheese once everything is cooked. Dairy added before freezing can split and turn grainy, and I learned that one the hard way on my very first batch.

Ingredients

  • 2 lbs chicken breasts
  • 2 cans great northern beans, drained
  • 1 can (4 oz) diced green chiles
  • 1 cup frozen corn
  • 1 onion, diced
  • 3 cups chicken broth
  • 2 tsp cumin
  • 8 oz cream cheese (add later)

Instructions

  1. Add everything except the broth and cream cheese to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 6 hours.
  4. Shred the chicken, stir in the cream cheese until melted and serve.

5. Texas Slow Cooker Beef Chili

Deep red, thick and beefy, with big tender chunks of meat instead of ground beef and no beans at all. It has that smoky, earthy chili powder flavor that makes the whole house smell amazing by lunchtime.

Brown the beef in a hot skillet before bagging it if you can spare 15 extra minutes (the flavor difference is real). Pile on shredded cheddar, sour cream, diced onion and a few jalapeño slices when it’s time to eat.

Ingredients

  • 3 lbs beef chuck, cubed
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 can (15 oz) crushed tomatoes
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 2 cups beef broth

Instructions

  1. Brown the beef in a hot skillet (optional), let it cool, then bag it with everything except the broth. Freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 8 hours.
  4. Top with cheddar, sour cream and jalapeños.

6. Shredded Beef Barbacoa

Chipotle peppers, lime juice, garlic, cumin and a couple of bay leaves turn a plain beef roast into dark, tender strands of meat that fall apart with a fork. It’s rich, a little smoky, and practically begging for warm corn tortillas.

Freeze the roast whole in the marinade so it soaks up even more flavor while it thaws in the fridge overnight. Leftovers are great over cilantro lime rice with pickled red onions and a crumble of cotija.

Ingredients

  • 3 lbs beef chuck roast
  • 3 chipotle peppers in adobo, chopped
  • Juice of 2 limes
  • 5 garlic cloves, minced
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 2 bay leaves
  • 1 cup beef broth

Instructions

  1. Add the roast and everything except the broth to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 8 to 9 hours.
  4. Remove the bay leaves, shred the beef and serve in warm tortillas.

⚠️ Budget Note: Chuck roast is usually the cheapest cut that still shreds beautifully, so there’s no need to splurge on brisket here.

7. Pineapple Teriyaki Chicken

Bright yellow pineapple chunks, red bell pepper, sliced onion and chicken all sit in a dark, sweet teriyaki glaze. It looks like something from your favorite takeout spot and tastes a little like vacation.

Canned pineapple works perfectly here, juice and all, so there’s no chopping a whole fruit on a Sunday. Spoon it over fluffy jasmine rice and finish with toasted sesame seeds and sliced green onion.

Ingredients

  • 2 lbs chicken thighs, cubed
  • 1 can (20 oz) pineapple chunks with juice
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 1 cup teriyaki sauce
  • 2 garlic cloves, minced

Instructions

  1. Add everything to a gallon freezer bag, press out the air, seal and freeze flat for up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 5 to 6 hours.
  4. Serve over jasmine rice with sesame seeds and green onion.

8. Balsamic Dijon Pot Roast

A beef chuck roast braises in tangy balsamic vinegar and Dijon mustard with onions, garlic and thick-cut carrots. The cooking liquid reduces into something dark and glossy that feels a little fancier than your average pot roast.

This one works best for families who like bold, slightly tangy flavors. Creamy mashed potatoes underneath are pretty much required, if only to catch every bit of that sauce.

Ingredients

  • 3 lbs beef chuck roast
  • 1/3 cup balsamic vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 4 garlic cloves, minced
  • 1 onion, sliced
  • 4 carrots, cut in chunks
  • 1 cup beef broth

Instructions

  1. Add everything except the broth to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 8 hours.
  4. Shred or slice the roast and spoon the sauce over mashed potatoes.

9. Simple Freezer Butter Chicken

Chicken thighs simmer in a bright orange tomato sauce with garam masala, fresh ginger, garlic and a pinch of chili. It’s mild, creamy and one of the easiest ways to get picky eaters to try Indian flavors for the first time.

Stir in the butter and heavy cream right before serving so the sauce stays silky. Fluffy basmati rice and warm garlic naan finish it off, and a little chopped cilantro on top makes it look restaurant-worthy.

Ingredients

  • 2 lbs chicken thighs, cubed
  • 1 can (15 oz) tomato sauce
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp grated ginger
  • 2 tbsp garam masala
  • 1 tsp chili powder
  • 3 tbsp butter and 1/2 cup heavy cream (add later)

Instructions

  1. Add everything except the butter and cream to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 6 hours.
  4. Stir in the butter and cream, simmer 10 minutes and serve with rice and naan.

10. Lemon Rosemary Chicken

Bone-in chicken thighs with thin lemon slices, fresh rosemary sprigs and whole garlic cloves tucked all around them. The broth turns fragrant and light, which is a welcome break from all the heavier, saucy dinners on this list.

You can freeze the lemon slices right in the bag without any issues. Serve it with roasted potatoes, orzo or a simple green salad for a dinner that feels fresh even in the middle of winter.

Ingredients

  • 2 lbs bone-in chicken thighs
  • 1 lemon, thinly sliced
  • 3 sprigs fresh rosemary
  • 6 garlic cloves, whole
  • 1 cup chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Add everything except the broth to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 6 hours.
  4. Finish with a fresh squeeze of lemon and serve.

💡 Tip: Add a fresh squeeze of lemon right before serving to wake the flavors back up after the long cook.

11. Chinese Chicken And Broccoli

Tender bites of chicken in a savory soy, garlic and ginger sauce with bright green broccoli florets.

It’s the kind of dinner that beats ordering delivery on a Tuesday night, and it costs a fraction of the price.

Keep the broccoli out of the freezer bag and add it fresh for the last 30 minutes of cooking. Broccoli that cooks all day turns into mush, and nobody wants gray florets on their plate.

Ingredients

  • 2 lbs chicken breasts, cubed
  • 1/2 cup soy sauce
  • 1/2 cup chicken broth
  • 3 tbsp brown sugar
  • 4 garlic cloves, minced
  • 1 tbsp grated ginger
  • 4 cups broccoli florets (add later)
  • 2 tbsp cornstarch (add later)

Instructions

  1. Add everything except the broccoli and cornstarch to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 5 hours.
  4. Stir in the broccoli and cornstarch mixed with a little water, cook 30 minutes on high and serve over rice.

12. Creamy Swedish Meatballs

Little all-beef meatballs swim in a velvety, pale brown gravy with a hint of nutmeg and allspice.

It’s pure comfort, especially spooned over buttered egg noodles or a pile of mashed potatoes.

Frozen store-bought meatballs are completely fine if you’re short on time (just check the label and grab an all-beef or turkey version).

Stir the sour cream in at the very end so the gravy stays smooth and doesn’t curdle.

Ingredients

  • 2 lbs frozen all-beef meatballs
  • 1 packet brown gravy mix
  • 2 cups beef broth
  • 1 can cream of mushroom soup
  • 1/4 tsp nutmeg
  • 1 cup sour cream (add later)

Instructions

  1. Add everything except the sour cream to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 5 to 6 hours.
  4. Stir in the sour cream and serve over egg noodles.

13. Chicken Tortilla Soup

A brick-red broth packed with shredded chicken, sweet corn, black beans, diced tomatoes and green chiles.

The toppings are half the fun here: crunchy tortilla strips, sliced avocado, shredded cheese and a squeeze of lime.

It’s great for feeding a crowd since it stretches easily with an extra carton of broth. Freeze it in quart bags laid flat on a sheet pan so they stack neatly once they’re solid.

Ingredients

  • 1.5 lbs chicken breasts
  • 1 can black beans, drained
  • 1 cup frozen corn
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 onion, diced
  • 1 packet taco seasoning
  • 4 cups chicken broth (add later)

Instructions

  1. Add everything except the broth to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 6 hours.
  4. Shred the chicken and top bowls with tortilla strips, avocado, cheese and lime.

14. Sweet And Sour Chicken

Chunks of chicken, colorful bell peppers, onion and pineapple all come together in a glossy, tangy red-orange sauce.

It’s sweet enough for the kids and tangy enough for the adults at the table.

Skip the breading for the freezer version and let the sauce do the heavy lifting. It won’t be crispy like the takeout kind, but served over white rice, nobody seems to mind.

Ingredients

  • 2 lbs chicken breasts, cubed
  • 1 red and 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 can (8 oz) pineapple chunks
  • 1 cup sweet and sour sauce
  • 2 tbsp soy sauce

Instructions

  1. Add everything to a gallon freezer bag, press out the air, seal and freeze flat for up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 4 to 5 hours.
  4. Serve over white rice.

15. Freezer To Crockpot Lasagna

Layers of beef marinara, creamy ricotta, shredded mozzarella and uncooked lasagna noodles get stacked right into a freezer-safe liner.

It comes out of the crockpot bubbly, cheesy and sliceable, just like the baked version.

This one takes the most prep time on the whole list, just so you know. It’s still worth it for the nights you’d otherwise order pizza, and ground turkey works well if you want something a little lighter.

Ingredients

  • 1 lb ground beef, browned
  • 1 jar (24 oz) marinara sauce
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella
  • 1/2 cup parmesan
  • 1 egg
  • 9 uncooked lasagna noodles

Instructions

  1. Mix the ricotta, 1 cup mozzarella, parmesan and egg. Stir the beef into the marinara.
  2. Layer sauce, noodles (broken to fit) and cheese mixture in a liner set inside the crock, three times, ending with sauce and the rest of the mozzarella. Lift out, wrap and freeze up to 3 months.
  3. Thaw overnight, set the liner back in the slow cooker and cook on low 4 to 5 hours.
  4. Let it rest 15 minutes before slicing.

💡 Tip: Line the crock with a slow cooker liner so you can lift the whole lasagna out in one piece and freeze it in the same shape.

16. Dump And Go Lasagna Soup

All the flavor of a classic lasagna in a rich tomato broth with ground beef, garlic, Italian seasoning and broken lasagna noodles.

A spoonful of ricotta and a handful of mozzarella on top melts right into every bowl.

Add the noodles only for the last 30 minutes so they don’t swell up and soak up all the broth. It’s perfect for families who want lasagna flavor on a weeknight without any of the layering.

Ingredients

  • 1 lb ground beef, browned
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tsp Italian seasoning
  • 4 cups beef broth (add later)
  • 8 lasagna noodles, broken (add later)
  • Ricotta and mozzarella for topping

Instructions

  1. Add the beef, onion, garlic, tomatoes and seasoning to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 6 hours.
  4. Stir in the noodles for the last 30 minutes and top each bowl with ricotta and mozzarella.

17. Sticky Mongolian Beef

Thin strips of flank steak cook in a dark, sweet brown sugar and soy glaze with plenty of garlic and fresh ginger.

The result is shiny, sticky and seriously addictive, the kind of dish that disappears fast.

Toss the beef in cornstarch before freezing and the sauce thickens all on its own while it cooks. Pile it over steamed rice with a big handful of sliced green onions and a little steamed broccoli on the side.

Ingredients

  • 2 lbs flank steak, thinly sliced
  • 1/4 cup cornstarch
  • 3/4 cup soy sauce
  • 3/4 cup brown sugar
  • 1/2 cup water
  • 4 garlic cloves, minced
  • 1 tbsp grated ginger

Instructions

  1. Toss the steak in the cornstarch, then add everything to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 4 to 5 hours.
  4. Stir and serve over rice with green onions.

18. BBQ Pulled Chicken Sandwiches

Chicken cooks low and slow in your favorite barbecue sauce until it shreds into saucy, smoky piles with a couple of forks.

Stacked on soft brioche buns with crunchy coleslaw, it feels like summer any time of year.

Easily the best freezer meal on this list for game days, birthday parties and busy sports weeks. Leftovers also make great BBQ chicken quesadillas or loaded baked potatoes.

Ingredients

  • 2.5 lbs chicken breasts or thighs
  • 1.5 cups BBQ sauce
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • Buns and coleslaw for serving

Instructions

  1. Add everything to a gallon freezer bag, press out the air, seal and freeze flat for up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 6 hours.
  4. Shred the chicken in the sauce and pile it on buns with coleslaw.

⚠️ Budget Note: Chicken thighs are often cheaper than breasts and stay much more tender in the barbecue sauce.

19. Creamy Chicken Pot Pie Filling

Chicken, sweet peas, diced carrots, celery and potatoes in a thick, creamy sauce that tastes just like the inside of a homemade pot pie. Golden biscuits on top turn it into a complete meal.

Freeze the filling on its own, then bake a tube of refrigerated biscuits while it finishes cooking.

Ingredients

  • 2 lbs chicken breasts, cubed
  • 2 cups frozen peas and carrots
  • 2 potatoes, diced
  • 1 onion, diced
  • 2 cans cream of chicken soup
  • 1 cup chicken broth
  • 1 tube refrigerated biscuits (add later)

Instructions

  1. Add everything except the broth and biscuits to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 6 hours.
  4. Bake the biscuits and serve them on top of each bowl.

20. French Onion Beef Stroganoff

Tender beef tips cook in a rich, caramelized onion gravy that tastes deeper and sweeter than a regular stroganoff.

Spooned over wide egg noodles, it’s pure cold-weather comfort in a bowl.

Stir in the sour cream after cooking, never before freezing, so it stays creamy. A little chopped fresh parsley on top helps it look just as good as it tastes.

Ingredients

  • 2 lbs beef stew meat
  • 2 onions, thinly sliced
  • 8 oz mushrooms, sliced
  • 1 packet French onion soup mix
  • 2 cups beef broth
  • 1 cup sour cream (add later)
  • Egg noodles for serving

Instructions

  1. Add everything except the broth and sour cream to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 7 to 8 hours.
  4. Stir in the sour cream and serve over egg noodles.

21. Easy Chicken Fajitas

Strips of chicken with red, green and yellow bell peppers and thick-sliced onion, all coated in smoky fajita seasoning. It looks colorful even straight out of the freezer bag, which makes prep day a lot more fun.

Serve everything in warm flour tortillas with sour cream, salsa and guacamole on the side. Any leftovers turn into a quick fajita rice bowl for lunch the next day.

Ingredients

  • 2 lbs chicken breasts, sliced
  • 3 bell peppers (mixed colors), sliced
  • 1 onion, sliced
  • 1 packet fajita seasoning
  • 1 can (10 oz) diced tomatoes with green chiles
  • Tortillas for serving

Instructions

  1. Add everything to a gallon freezer bag, press out the air, seal and freeze flat for up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 5 to 6 hours.
  4. Serve in warm tortillas with sour cream, salsa and guacamole.

22. Veggie Packed Minestrone Soup

A light tomato broth loaded with zucchini, carrots, celery, kidney beans, green beans and a big handful of spinach. It’s hearty, bright and full of color, and it happens to be completely meatless.

Cook small pasta separately and add it when you serve, along with a generous sprinkle of parmesan. It’s a great choice for anyone trying to sneak more vegetables into weeknight dinners without a fight.

Ingredients

  • 1 zucchini, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 1 can kidney beans, drained
  • 1 cup green beans
  • 1 can (28 oz) diced tomatoes
  • 2 tsp Italian seasoning
  • 4 cups vegetable broth (add later)
  • 1 cup small pasta and 2 cups spinach (add later)

Instructions

  1. Add the vegetables, beans, tomatoes and seasoning to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 6 to 7 hours.
  4. Stir in the spinach, add cooked pasta and top with parmesan.

23. Takeout Style Cashew Chicken

Golden chicken bites in a sweet and savory sauce with crunchy cashews scattered over the top. It tastes a lot like the version from the Chinese place down the street, only without the grease.

Keep the cashews out of the freezer bag and add them right before serving so they stay crunchy.

Ingredients

  • 2 lbs chicken thighs, cubed
  • 1/4 cup flour
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp ketchup
  • 2 tbsp brown sugar
  • 2 garlic cloves, minced
  • 1/2 cup cashews (add later)

Instructions

  1. Toss the chicken in the flour, then add everything except the cashews to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 4 hours.
  4. Stir in the toasted cashews and serve over rice.

💡 Tip: Toast the cashews in a dry skillet for two minutes first and you’ll get a lot more nutty flavor.

24. Salsa Verde Shredded Chicken

Chicken breasts cook in tangy green tomatillo salsa with onion, garlic and cumin until they shred into bright, zesty meat. It’s lighter and fresher tasting than the red salsa version.

Use it for enchiladas, nachos, tostadas or rice bowls all week long. It’s one of the most flexible freezer meals I make, and it’s always the first bag to go.

Ingredients

  • 2 lbs chicken breasts
  • 1 jar (16 oz) salsa verde
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tsp cumin
  • 1/2 tsp salt

Instructions

  1. Add everything to a gallon freezer bag, press out the air, seal and freeze flat for up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Cook on low 6 hours.
  4. Shred the chicken and use it for tacos, enchiladas or rice bowls.

25. Zippy Lentil Chili

A thick, meatless chili made with red lentils, crushed tomatoes, bell peppers and warm spices like cumin and smoked paprika. It’s filling enough that nobody at the table misses the beef.

It’s a great fit for Meatless Mondays or vegetarian friends coming over for dinner. The lentils go in dry, so it’s also one of the cheapest freezer bags you can possibly prep.

Ingredients

  • 1.5 cups dry red lentils
  • 1 can (28 oz) crushed tomatoes
  • 1 can kidney beans, drained
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 4 cups vegetable broth (add later)

Instructions

  1. Add everything except the broth to a freezer bag. Seal and freeze up to 3 months.
  2. Thaw overnight in the fridge, then empty the bag into the slow cooker.
  3. Add the broth and cook on low 7 to 8 hours.
  4. Stir, season to taste and top with cheese or sour cream.

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