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Crockpot Freezer Meals to Make Before Baby

crock pot freezer meals to make before baby is born

By Kate Horney

One thing that I LOVED as a new mom was having already prepared dinners ready and on hand. I found that when I was tired, sleep deprived, and had a newborn attached to me 24/7, the last thing I wanted to do was go to the grocery store and then spend hours at the in the kitchen to make a healthy meal.

To make things easier, I stocked up on crockpot freezer meals in the last few weeks of my pregnancies. Now that my kids are older, I still like to have a few frozen meals on hand for extra busy days, or to bring as a quick meal to another mom who needs a break.

Having easy freezer meals on hand is a lifesaver!

The following meals are designed to be prepared (but not cooked) and frozen, and then transferred to a crockpot for effortless cooking the day you need your dinner.

Before you get started, here are a few tips:

  • Use “freezer” bags, not “storage” bags for storing food in the freezer. Freezer bags are thicker than storage bags and will keep the food fresh longer.
  • Speed freezing and hasten thawing by freezing foods in a thin, flattened shape in freezer bags. A rounded shape takes longer to thaw through to the middle. Flatter packages will also stack better in your freezer.
  • To avoid mystery meats and other foods of unknown age and possibly origin, label foods using a permanent marker. Be sure to include the name of the meal as well as the date it was made. If you’re bringing this to a new mom, add any additional helpful information on cook time, serving instructions, etc.

 

crockpot freezer meals to make before baby, freezer meal,

8 Meals to Make Before Baby Comes

Crockpot Spicy Chicken Soup
Yields: One gallon-sized bag of soup

Ingredients:

– 1 medium-sized yellow onion, diced
– 2 large cloves of garlic, minced
– 2 roma tomatoes, chopped
– 1 C tomato juice
– 1 t cumin
– 1 t coriander
– 1 t chili powder
– 1 t salt
– juice from 1/2 lime (about 2 T)
– 1 pound boneless skinless chicken breasts, cut into 1″ chunks
– 4 C fat-free, reduced-sodium chicken broth (not needed until day of cooking)

Directions:

– Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date
– Add all ingredients to your freezer bag except chicken broth
– Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer

Cooking Instructions:

– The night before cooking, move frozen bag to your refrigerator to thaw
– The morning of cooking, pour contents of freezer bag into your slow cooker and add 4 C chicken broth
– Cook on “low” setting for 6-8 hours, or until chicken is cooked through

 

Crockpot Pineapple Chicken
Yields: 3 servings

Ingredients:

– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 fresh pineapple, stalk, skin, and core removed and fruit cut into pieces
– 2 T light brown sugar
– 2 T low sodium soy sauce

Directions:

– Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date
– Add all ingredients
– Remove as much air from the bag as possible, seal, and lay flat in your freezer for up to three months

Cooking Instructions:

– The night before cooking, move frozen bag to your refrigerator to thaw
– The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender
– Serve with brown brown rice and broccoli, and enjoy!

 

Crockpot Chicken Fajitas
Yields: Four servings

Ingredients:

– 1 lb boneless skinless chicken breasts, fat trimmed
– 1 red pepper, sliced
– 1 yellow pepper, sliced
– 1 small yellow onion, peeled and sliced
– 2 cloves of garlic, minced
– 1 T sugar free honey substitute
– 1 T apple cider vinegar
– 1 T chili powder
– 2 t cumin
– 1 t paprika
– 1/4 t crushed red pepper flakes

Directions:

– Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date
– Add all ingredients
– Remove as much air from the bag as possible, seal, and lay flat in your freezer for up to three months

Cooking Instructions:

– The night before cooking, move the frozen bag to your refrigerator to thaw
– The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 6 hours or until chicken is tender
– Shred chicken
– Serve on tortillas with cooked onions and peppers, lettuce, cheese, sour cream, and guacamole

 

Crockpot Chicken Cheesesteak
Yields: 6 servings

Ingredients:

– 3 T corn starch
– 1 C chicken broth
– 1 lb chicken breasts, cut into strips
– 1 small onion, peeled and sliced
– 3 medium-sized bell peppers, cut into strips (I used two green and one red pepper)
– 1/2 t black pepper
– 1 clove of garlic, minced
– 6 slices of provolone cheese (not needed until day of cooking)

Directions:

– Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date
– Add all ingredients to your freezer bag except cheese
– Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer

Cooking Instructions:

– The night before cooking, move frozen bag to your refrigerator to thaw
– The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender
– Add sliced cheese and cook additional 10 minutes or until melted

 

Crockpot Lemon Chicken
Yields: One gallon-sized bag of lemon pepper chicken with three servings

Ingredients:

– 1 lb boneless, skinless chicken breasts, fat trimmed
– 1/4 C extra virgin olive oil
– juice from one lemon (about 3 T)
– 1/2 t freshly cracked black pepper
– 1/4 t salt

Directions:

– Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date
– Add all ingredients to your freezer bag
– Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer

Cooking Instructions:

– The night before cooking, move frozen bag to your refrigerator to thaw
– The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender
– Serve with brown rice and broccoli

 

Crockpot Easy Beef
Yields: One bag of beef with four servings

Ingredients:

– 1 lb boneless beef chuck roast, fat-trimmed and cut into bite-sized pieces
– 2 celery ribs, chopped
– 1/2 onion, chopped
– 2 T and 1 t beef bullion granules
– 2 t dried thyme
– 1 t dried rosemary
– 1 bay leaf
– 1/2 t salt
– 1/4 t pepper

Directions:

– Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date
– Add all ingredients to your freezer bag. Add the beef to the bag last, so it’s the first ingredient poured into your slow cooker
– Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer

Cooking Instructions:

– The night before cooking, move frozen bag to your refrigerator to thaw
– The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 8 hours
– Remove the bay leaf and enjoy

 

Crockpot Shredded Pork
Yields: One gallon-sized bag with 4-6 servings

Ingredients:

– 2.5 lb bone-in pork shoulder roast
– juice from two limes
– 1 T sugar free honey substitute
– 1/2 t ground cayenne red pepper
– 1/4 t salt

Directions:

– Label freezer bag with the name of the recipe, cooking instructions, and “use-by” date
– To your freezer bag, add lime juice, sugar free honey substitute, cayenne pepper, salt, and pork shoulder. Add the pork shoulder to the bag last, so it’s the first ingredient poured into your slow cooker
– Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer

Cooking Instructions:

– The night before cooking, move frozen bag to your refrigerator to thaw
– The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 8-12 hours, or until pork is cooked through and falls off the bone
– Remove pork meat from the bone
– Shred and serve with tortillas or brown rice

 

Crockpot Easy Pork
Yields: One gallon-sized freezer bag with 3-4 servings

Ingredients:

– 1 lb pork sirloins
– 1/4 C sugar free honey substitute
– 2 T dijon mustard (or whole grain mustard)
– 2 t black pepper
– 1/2 t salt
– 1/2 t ground thyme
– 1/2 C water (not needed until day of cooking)

Directions:

– Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date
– Add all ingredients to your freezer bag
– Remove as much air from the gallon-sized freezer bag as possible, seal, and lay flat in your freezer

Cooking Directions:

– The night before cooking, move frozen bag to your refrigerator to thaw
– The morning of cooking, pour contents of freezer bag into your crockpot and add water
– Cook on low setting for 6-8 hours or until pork is tender
– Serve with brown rice


Need more freezer meals to make before baby? 

Reheat + Eat – 10 Soup & Chili Recipes That Can Be Frozen:

Healthy Cheesy Cauliflower Soup
Cabbage Soup
Hearty Winter Minestrone Soup
Mexican Chicken Soup
Santa Fe Chicken Soup
Green Soup
Fat Loss Friendly Chili 
Turkey Pumpkin Chili
Buffalo Chicken Chili
Metabolic Effects Quick Chili

How to Freeze Your Soup/Chili:

  1. Before you can freeze your chili or soup, you need to chill the soup or chili. Never put hot food directly into the freezer; you’ll raise the temperature of the freezer and endanger the safety of the food in it. 
  2. When the soup or chili has reached room temperature, it’s ready to be packed. Be sure to leave at least half an inch of extra space in the container to allow the liquid to expand as it freezes. If you use bags, squeeze out as much air as possible, but don’t overfill the bags. Remember to leave a bit of expansion space.
  3. To prevent freezer burn, press a piece of plastic wrap directly onto the surface of the soup or chili before you put the cover on the container.
  4. Once the soup or chili is chilled and packed, label it with a marker or a paper label. Note the type of soup/chili and the date. Try to use your chili or soups within 3 months (though many non-cream soups will keep as long as 6 months).
  5. Reheat and eat! The best, and safest way to defrost a soup or chili, is to let the container sit in the refrigerator overnight. After that, you can transfer the soup to a pot and heat gently on the stovetop.

 

More Crockpot Ideas:

Italian Chicken Pasta
Fat Loss Friendly Stuffed Peppers
Tex Mex Chicken Quinoa Burrito Bowl
BBQ Pulled Pork
Cilantro Lime Chicken
Buffalo Chicken