My New Best Friend…the Crock Pot

I don’t know what kind of stigma I had against the crock pot, but I was afraid to use one for several years.  My husband and I bought one a couple years ago, before our son was born, and it sat idly in our kitchen cabinet for much too long.

My good friend Pinterest opened my eyes to the beauty of crock pot meals very recently, however. Since having our second child and again taking on the task of being a stay-at-home mom, not at all realizing how incredibly different two babies is than one, dinner has become more of a challenge than I ever could have imagined.  I came across several posts about preparing several crock pot meals at once and freezing them, so all that it takes to make dinner for the next couple of weeks is dumping a bag into the pot!

I HAD to try it!  I had my husband “babysit” for a couple hours so that I had plenty of space and alone time to get everything chopped, portioned, and bagged.  Trying to keep my 2 year old out of the kitchen and MYSELF from running to my 2 month old every time I heard a peep was not the easiest task, but I am glad I did it!  The meals turned out wonderfully!  In fact, there was enough in each bag for two dinners and at least one lunch for either my husband or me.  Six bags lasted two weeks!

I just made another batch of meals this past Sunday and thought that I would share some of the recipes that I found on Pinterest and in the crock pot recipe books I found laying around.  I hope you enjoy them as much as we have

Combine all ingredients for each meal into a gallon freezer bag, mix it together, push out all the remaining air, and freeze!  Simple as that!  When ever you’re ready for a meal, put the bag in the refrigerator the night before so that it can thaw (or just run it under some hot water if you forget…GUILTY).  And there you have it…you’ve got a hassle free, family dinner ready to go!

Chicken Fajitas

3 chicken breasts

2 green peppers – sliced

1 onion – sliced

1/2 chicken broth

1 taco seasoning packet

Season with chili powder, paprika, and salt

Cook on low 5-6 hours.  Shred and serve on tortillas.


Pepper Jack Chicken

3 chicken breasts – cubed

1 green pepper – cut into strips

1 red pepper – cut into strips

1 orange pepper – cut into strip

1 can nacho cheese soup (10 3/4 oz)

1/2 cup chunky salsa

1/8 chili powder

Cook on low 5-6 hours.  Sever over white rice.


Turkey Chili

1 lb. ground turkey

10 oz. frozen corn

1 yellow onion – chopped

28 oz diced tomato

16 oz tomato sauce

4.5 oz chopped green chilies

15 oz red kidney beans

2 tbs cilantr0

1.5 tsp red pepper flakes

2 tbs chili powder

salt and pepper to taste

Cook on low 4-6 hours.


Cilantro Lime Chicken

3 chicken breasts

2 limes (juice)

1 bunch cilantro

16 oz frozen corn

2 cloves garlic

1 red onion

1 can black beans – drained and rinsed

1 tsp cumin

salt and pepper

Cook on low 8 hours.  Serve on tortillas.


Lasagna Soup

1 lb ground turkey

1 onion – chopped

1 green pepper – chopped

3 cloves garlic

32 oz chicken broth

28 oz crushed tomatoes

season with basil, oregano, crushed red pepper, salt, and pepper

Cook on low 6 hours.  30 minutes before done, add 2-3 cups dry whole wheat pasta.

Top with mozzarella and enjoy!


Simple Italian Chicken

4 chicken breasts

8 oz cream cheese, softened

1 can cream of chicken

1 dry packet of Italian seasoning

Cook on low 4-6 hours


Simple Teriyaki Chicken

4 chicken breasts – chopped into bite sized pieces

1 cup teriyaki sauce

1 cup water

2/3 brown sugar

3 cloves garlic

Cook on low 4-6 hours.  Serve over white rice, garnish with ginger.


Do you have any tips, tricks, or recipes you’d like to share?  Let us know!


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