10 Easy Crock-Pot Freezer Meals to Prep Now and Enjoy Later

If you’re like me and always looking for ways to save time in the kitchen, crock-pot freezer meals are a total game changer. They make it so easy to enjoy a home-cooked dinner, even when you’re short on time. I’ve put together ten of my favorite recipes that you can prep ahead and have ready to go when life gets busy. Trust me, your slow cooker will become your new best friend!

1. Honey-Sriracha Glazed Meatballs

Tired of the same old spaghetti and meatballs? I’ve got you covered! This recipe takes a familiar favorite and gives it a sweet and spicy twist that’s perfect for meal prepping. The honey and sriracha glaze is incredibly flavorful, and the meatballs cook to perfection in the slow cooker.

Ingredients

• 1 pound ground beef (or turkey, if you prefer)
• 1/2 cup panko breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup honey
• 1/4 cup sriracha sauce

Instructions

1. In a large bowl, combine the ground meat, breadcrumbs, milk, egg, Parmesan, parsley, garlic powder, salt, and pepper. Mix until well combined.
2. Shape the mixture into meatballs (about 1 inch in diameter).
3. In a separate bowl, whisk together the honey and sriracha sauce.
4. Pour the glaze over the meatballs and gently toss to coat evenly.

Meal Prep Tips

Place the meatballs in a single layer in a gallon-sized freezer-safe bag. Seal the bag, squeezing out as much air as possible. Freeze for up to 3 months. Thaw the meatballs in the refrigerator overnight. Pour them into your slow cooker and cook on low for 4-6 hours, or until cooked through (internal temperature of 160°F). Serve the meatballs over rice or noodles.

2. Slow Cooker Chicken Tikka Masala

This vibrant Indian-inspired dish is bursting with flavor and so easy to make in the slow cooker. The creamy tomato sauce is perfectly balanced with aromatic spices, and the tender chicken practically melts in your mouth.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (13.5-ounce) can full-fat coconut milk
• 1/2 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Cut the chicken breasts into bite-sized pieces and place them in a large bowl.
2. In a small bowl, combine the garam masala, turmeric, cayenne pepper, salt, and pepper. Sprinkle this mixture over the chicken and toss to coat evenly.
3. Add the chopped onion, minced garlic, and grated ginger to the bowl with the chicken.
4. Pour in the diced tomatoes and coconut milk. Stir until all the ingredients are well combined.

Meal Prep Tips

Transfer the chicken tikka masala mixture to a freezer-safe bag or container. Freeze for up to 3 months. Thaw the chicken tikka masala in the refrigerator overnight. Pour it into your slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through (internal temperature of 165°F). Stir in the cilantro before serving. Serve over rice or with naan bread.

3. Creamy Tuscan Garlic Chicken

This dish is rich, creamy, garlicky goodness! It’s packed with flavor thanks to the combination of sun-dried tomatoes, spinach, and a delicious parmesan-infused sauce.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped sun-dried tomatoes
• 4 cloves garlic, minced
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cups fresh baby spinach
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chicken, sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes (if using).
2. Pour the heavy cream over the chicken mixture and stir to coat evenly. Ensure all the chicken pieces are well covered.
3. Add the Parmesan cheese and season with salt and pepper to taste. Mix again to incorporate all the ingredients.

Meal Prep Tips

Transfer the chicken mixture to a freezer-safe bag or container. Lay the bag flat to freeze evenly, ensuring it takes up minimal space in your freezer. Freeze for up to 3 months. Thaw the chicken mixture in the refrigerator overnight. Pour it into your slow cooker and cook on low for 4-6 hours, or until the chicken is cooked through (internal temperature of 165°F). Stir in the spinach during the last 15 minutes of cooking time, allowing it to wilt but retain some freshness. Serve over pasta or rice.

4. Salsa Verde Chicken

If you’re looking for a zesty and flavorful meal, look no further than this salsa verde chicken. It’s incredibly simple to make, and the combination of salsa verde, diced tomatoes, and black beans creates a hearty and satisfying dish.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (16-ounce) jar salsa verde
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup chopped fresh cilantro

Instructions

1. Pat the chicken pieces dry with paper towels. This helps the salsa verde adhere better and prevents excess moisture during cooking. If you’re short on time, you can use pre-cut chicken pieces.
2. In a large bowl, combine the chicken, salsa verde, black beans, diced tomatoes, cilantro, and any optional spices. Use a sturdy spoon or spatula to gently mix the ingredients, ensuring the chicken is well coated in the salsa verde.
3. Take a small taste of the mixture to see if it needs any additional seasoning. You can add a pinch of salt, pepper, or other spices to suit your taste. Remember, you can always add more seasoning later, so start with less and adjust as needed.

Meal Prep Tips

Transfer the chicken mixture to a freezer-safe bag or container. Press out any excess air to prevent freezer burn. Freeze for up to 3 months. Thaw the chicken mixture in the refrigerator overnight. Pour it into your slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through (internal temperature of 165°F). 

Stir in the cilantro before serving. Enjoy over rice, in tortillas for tacos, or on its own. This recipe can easily be doubled or tripled for a larger batch. Feel free to add other vegetables like corn or bell peppers for additional flavor and texture.

5. Honey Garlic Meatballs

These sticky-sweet meatballs are perfect for those who love a little bit of sweetness in their savory dishes. They’re great over rice, noodles, or even as an appetizer.

Ingredients

• 1 pound ground beef (or turkey, if you prefer)
• 1/2 cup panko breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 cloves garlic, minced

Instructions

1. In a large bowl, combine the ground meat, breadcrumbs, milk, egg, Parmesan, parsley, garlic powder, salt, and pepper. Mix until well combined.
2. Shape the mixture into meatballs (about 1 inch in diameter).
3. In a separate bowl, whisk together the honey, soy sauce, and minced garlic.
4. Pour the sauce over the meatballs and gently toss to coat evenly.

Meal Prep Tips

Place the meatballs in a single layer in a gallon-sized freezer-safe bag. Seal the bag, squeezing out as much air as possible. Freeze for up to 3 months. Thaw the meatballs in the refrigerator overnight. Pour them into your slow cooker and cook on low for 4-6 hours, or until cooked through (internal temperature of 160°F). You can also bake these meatballs in the oven at 375°F for 20-25 minutes.

6. Slow Cooker Beef and Broccoli

This take-out favorite is surprisingly easy to make at home in the slow cooker. It’s a hearty and satisfying meal that’s packed with tender beef, crisp broccoli, and a flavorful sauce.

Ingredients

• 1 pound beef sirloin, thinly sliced against the grain
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 1/4 cup beef broth
• 1 tablespoon brown sugar
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups broccoli florets

Instructions

1. In a medium bowl, combine the beef, cornstarch, and 1 tablespoon soy sauce. Toss to coat.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides. Remove the beef from the skillet and set aside.
3. In the same skillet, add the onion, garlic, and ginger. Cook, stirring occasionally, until the onion is softened. Stir in the remaining soy sauce, beef broth, brown sugar, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.

Meal Prep Tips

• Freezing: In a freezer-safe bag, combine the beef, sauce, and broccoli florets. Seal the bag, squeezing out as much air as possible. Freeze for up to 3 months.
• Cooking: Thaw the beef and broccoli mixture in the refrigerator overnight. Pour the thawed mixture into your slow cooker and cook on low for 4-6 hours, or until the beef is tender. Add the broccoli florets during the last 30 minutes of cooking time, or cook them separately and add them before serving if you prefer them crisper.

7. Fish Piccata

Are you a busy parent craving for a bright and tangy flavor meal prep dish? This quick and light dish is an excellent source of lean protein and omega-3 fatty acids, which support heart health and brain function.

Ingredients

• 4-6 ounces white fish fillet (cod, tilapia, or sole)
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1/4 cup dry white wine
• 2 tablespoons lemon juice
• 1 tablespoon capers, drained
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Season the fish fillet with salt and pepper.
2. Dredge the fish lightly in the flour.
3. Heat olive oil in a skillet over medium-high heat for 2 minutes.
4. Cook the fish for 3-4 minutes per side, or until golden brown and cooked through. Remove fish from the skillet and set aside.
5. Melt butter in the same skillet over medium heat for 1 minute.
6. Add garlic and cook for 30 seconds until fragrant.
7. Pour in white wine and deglaze the pan by scraping up any browned bits for 1 minute.
8. Stir in lemon juice and capers for 1 minute.
9. Return the fish to the skillet and spoon the sauce over it.
10. Sprinkle with fresh parsley before serving.

Meal Prep Tips

Prepare the piccata sauce (steps involving butter, garlic, wine, lemon juice, and capers) and store it in an airtight container in the refrigerator for up to 3 days. Cook the fish fresh right before eating for the best texture.

8. Beef Egg Roll Stir Fry

Here’s a savory and slightly sweet meal prep dish with tender beef, crisp vegetables, and hints of Asian spices, reminiscent of a deconstructed egg roll. This take on a classic appetizer provides protein from the beef and a variety of vitamins and fiber from the vegetables.

Ingredients

• 2 ounces ground beef
• 1/2 teaspoon soy sauce
• 1/4 teaspoon sesame oil
• Pinch of ground ginger
• Pinch of garlic powder
• 1/2 cup shredded cabbage (green or napa)
• 1/4 cup shredded carrots
• 1/4 cup sliced bell pepper (any color)
• 1/4 cup chopped onion
• 1 tablespoon stir-fry sauce (store-bought or homemade)
• 1 teaspoon vegetable oil
• Optional: chopped scallions or sesame seeds for garnish

Instructions

1. In a small bowl, combine ground beef, soy sauce, sesame oil, ground ginger, and garlic powder. Mix well.
2. Heat vegetable oil in a small skillet or wok over medium-high heat.
3. Add the seasoned ground beef and cook, breaking it apart with a spoon, for 5-7 minutes, or until browned and cooked through. Drain off any excess grease.
4. Add shredded cabbage, shredded carrots, sliced bell pepper, and chopped onion to the skillet. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender.
5. Pour in the stir-fry sauce and cook for another 1-2 minutes, stirring to coat the ingredients.
6. Transfer the stir-fry to a plate or bowl.
7. Garnish with chopped scallions or sesame seeds, if desired.

Meal Prep Tips

Cook the ground beef and stir-fry the vegetables (without the sauce) and store them separately in airtight containers in the refrigerator for up to 3 days. Prepare the stir-fry sauce separately as well, then combine everything and heat through just before serving.

9. Crockpot Hamburger Soup

This comforting soup delivers a savory and hearty flavor, reminiscent of a deconstructed cheeseburger with tender vegetables. Beef and vegetables can increase your intake of protein, vitamins, and minerals.

Ingredients

• 2 ounces ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1/2 cup diced potatoes
• 1/2 cup beef broth
• 1/4 cup diced tomatoes (canned or fresh)
• 1 tablespoon tomato paste
• 1/4 teaspoon dried Italian seasoning
• Salt and pepper to taste
• 1/4 cup shredded cheddar cheese (optional, for serving)
• 1 tablespoon chopped fresh parsley (optional, for serving)

Instructions

1. Brown the ground beef in a skillet over medium heat for 5-7 minutes. Drain off any excess grease.
2. Transfer the browned ground beef to a small crockpot.
3. Add onion, carrots, celery, potatoes, beef broth, diced tomatoes, tomato paste, and Italian seasoning to the crockpot.
4. Season with salt and pepper.
5. Cook on low for 4-6 hours or on high for 2-3 hours, or until the vegetables are tender.
6. Stir the soup before serving.
7. Garnish with shredded cheddar cheese and fresh parsley, if desired.

Meal Prep Tips

Prepare a large batch of the soup and divide it into individual portions in airtight containers. Store in the refrigerator for up to 4 days or in the freezer for longer storage, and reheat gently on the stovetop or in the microwave.

10. Rainbow Veggie Hummus Wraps

These light and refreshing wraps are a great choice for a quick dinner. They are packed with fiber, vitamins, and minerals from various vegetables and protein from the hummus.

Ingredients

• 1 large whole wheat tortilla or wrap
• 2 tablespoons hummus
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced bell peppers (any color)
• 1/4 cup shredded cucumber
• 1/4 cup baby spinach or other leafy greens
• Optional: sprouts, avocado slices, or a sprinkle of seeds

Instructions

1. Lay the tortilla flat on a clean surface.
2. Spread the hummus evenly over the tortilla, leaving a small border.
3. Layer the shredded carrots, sliced bell peppers, shredded cucumber, and baby spinach down the center of the tortilla.
4. Add any optional ingredients like sprouts or avocado.
5. Fold in the sides of the tortilla, then tightly roll it up from the bottom.
6. Slice in half before serving, if desired.

Meal Prep Tips

Prepare the hummus, chop the vegetables, and store them separately in airtight containers in the refrigerator for up to 3 days. Assemble the wraps fresh just before eating to prevent the tortilla from getting soggy.

Final Thoughts

With these easy-to-follow recipes and helpful meal prep tips, you can enjoy delicious home-cooked meals without the stress of last-minute cooking, making weeknight dinners a breeze. Follow the detailed prep instructions to assemble the meals before freezing, as well as tips on freezing, thawing, and cooking in the slow cooker, and you’ll be well on your way to enjoying these delicacies.