Part 2 – 1 Hour + 1 Mess = 5 Slow Cooker Meals

by Janell on August 18, 2012

Well the first batch of these recipes was so popular, I put together 5 more recipes. This is the chicken edition! I tried a pork chop recipe but I messed it up, so it will be in the next set of recipes! I promise I will have less chicken recipes next time. I want to make enough to have 4 weeks worth of dinners.

In case you missed it check out Part 1Part 3Part 4,  Part 5,  Part 6 and Part 7  of my 1 Hour + 1 Mess = Slow Cooker recipes. There are 35 recipes!

So make sure you have sure you sign up for my email newsletter so you get the next batch of recipes!

You will be able to make Dijon Chicken, Rotisserie Slow Cooker Chicken, Italian Chicken, Chicken Tinga Tostadas, and Chicken Cacciatore. Click here for the printable version of the list and recipes.

Important Notes:

  • I use a 6 quart Slow Cooker
  • You can also place the ingredients into a Slow Cooker liner and them into the freezer bag. There will be no clean-up!

Shopping List

8  pounds boneless, skinless chicken breasts
1 whole chicken (4-5 pounds)
1 cup chicken broth (or 1 cup water & 1 Tablespoon bouillon)
dijon mustard
1 cup Italian dressing
1 packet dry ranch dressing mix
1-2 chipotle peppers
chicken bouillon
28 oz can crushed tomatoes
2 onions
10 garlic cloves
1/2 red bell pepper
1/2 green bell pepper
8  potatoes
3-4 tomatoes
1 bag of pre-cut baby carrots
dried oregano
3 bay leaves
dried thyme
onion powder
chili powder
black pepper



Dijon chicken

(4-5 servings)

  • 2 pounds chicken breasts
  • 1 cup chicken broth (or 1 cup water & 1 Tablespoon bouillon)
  • 1 onion, chopped
  • 2 T dijon mustard
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • ½ – 1 tsp thyme (depending on how much you like thyme)

Add all the ingredients to the bag.

Write the following instructions on the bag:

  1. Dump the contents of the bag into your Slow Cooker.
  2. Cook 4-5 hours on high or 5-6 hours on low.
  3. Remove bay leaves when you are done

(Maybe serve with stuffing?)

Slow Cooker Rotisserie  Chicken And Potatoes

(serves 4-5)

  • 1 whole chicken (4-5 pounds)
  • 2 tsp  salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • 4 whole garlic cloves
  • 3-4 potatoes, quartered (Don’t put in the freezer bag)


  1. Mix all the dry spices together. Rub the spice mixture all over the chicken, and under the skin of the breast.
  2. Add 4 whole garlic cloves  inside the bird.
  3. Put in the freezer bag.

Write the following instructions on the bag:

  1. Quarter 3-4 potatoes and loosely wrap them in a few foil balls.
  2. Place them at the bottom of the Slow Cooker and put the chicken on top of the potatoes.
  3. Cover and cook on high for 4-5 hours or on low for 7-8 hours.

Italian Chicken

(serves 4-5)

  • 2 pounds of boneless/skinless chicken breasts
  • 2 garlic cloves, minced
  • 1 packet ranch dressing mix
  • 1/2 Tbsp. chili powder
  • ½ cup water*
  • 1 cup Italian dressing (Don’t put in the freezer bag)


  • Place all the ingredients in the freezer bag – except the Italian dressing.
  • *If you use pre-frozen chicken there is a layer of ice, so you do not need to add the water.

Write the following instructions on the bag:

  • Add 1 cup Italian dressing
  • Cook on high 5-6 hours or low for 7-8 hours. You can eat this as a whole chicken breast or shred and use it for tacos.

Chicken Tinga Tostadas

(Serves at least 6)

  • 3 boneless/skinless chicken breasts
  • 3-4 tomatoes
  • ½  cup water*
  •  piece small onion (just a small wedge)
  • 1 garlic clove
  • chipotle peppers (1-2 from a can – freeze the leftovers)
  • 1 teaspoon chicken bouillon
  • Salt to taste (at least a teaspoon)


  • In a blender combine tomatoes, 1 garlic clove, onion, 1-2 chipotle peppers, chicken bouillon, and water*. (You can use less chipotle if you don’t like it to be spicy. My 7 and 3 year old boys didn’t have any problems with the spiciness.) *You do not need the water if you use pre- frozen chicken breasts.
  • Add all the ingredients to the freezer bag.

Write the following instructions on the bag:

  1. Cook on high 5-6 hours or low for 7-8 hours.
  2. When the meat is cooked it should be very easy to shred. You want to shred it as much as possible because it’s easier to eat on the tostada shells.
  3. Serve on tostada shells. You can put refried beans on the tostadas, then the meat mixture, then Mexican cream. We also like to crumble Panela cheese to put on top.


  • Get creative and add more toppings if you like. Tostadas look different in Mexico than in the US. If you prefer, you can also add some lettuce or cheddar cheese.
  • This meal will have a lot of liquid, so it’s best to serve with a slotted spoon. You could also eat this with tortillas. It makes a lot of food, so this could also be a great meal to bring to a potluck dinner.
  • Serve it with a side of rice for a tasty Mexican meal.

Chicken Cacciatore

(Serves 4-5)

  • 2 pounds boneless/skinless chicken breasts
  • 28 oz can crushed tomatoes
  • 1/2 red bell pepper (cut lengthwise)
  • 1/2 green bell pepper (cut lengthwise)
  • 1/2 large onion, chopped
  • 1 tsp dried oregano
  • 1 bay leaf
  • salt and fresh pepper to taste
  • 3-4 potatoes (Don’t put in the freezer bag)
  • 1 bag of pre-cut baby carrots (Don’t put in the freezer bag)

Place all the ingredients, *except the carrots and potatoes, into the freezer bag.

Write the following instructions on the bag:

  1. Dump the ingredients into your Slow Cooker.
  2. Cut up the potatoes and add potatoes and carrots to your Slow Cooker.
  3. Cook 5-6 hours  on high or 7-8 hours on low.
  4. Remove the bay leaves.
  5. We also like to sprinkle some parmesan cheese on the dinner.

Click here for the printable version of the list and recipes.

Additional notes:

  • Check your food to make sure you have the proper cooking time. Some slow cookers cook hotter than others.
  • According to the official Crock Pot website, you can safely cook frozen meat in your Slow Cooker. If you still don’t like the idea, you can put the bag in the fridge the night before and it should be defrosted by the morning.
  • If your slow cooker has a hard to remove layer of gunk on it, try soaking it with a half a sheet of fabric softener. It will wipe right off!
  • Never put the plastic bag in the Slow Cooker. Always dump out the contents to prepare your meal.
  • When you freeze the bag, make sure the frozen lump (for lack of a better work) will easily fit into your Slow Cooker.
  • One reader suggested putting the dinners into Slow Cooker liners and then into the freezer bag.

Here is the first batch of 1 Hour + 1 Mess = 5 Crock Pot Meals.

You can also check out my Batch Cook Day!

Don’t miss out on any recipes or deals – subscribe to my blog via email or a RSS feed. Also get updates on Facebook Pinterest, and Twitter!

Janell December 2, 2012 at 8:05 pm

Sorry for the delay – I was away from my computer. Im not sure about why it wasnt the same color. Were you able to but it in the crock pot breast side up? Did you have the potatoes under the chicken. I know if you have a smaller crock pot and have to put the chicken in with the breasts towards the sides it may not brown as well. I hope it still tasted good 🙂

Jill February 25, 2013 at 5:14 pm

I made the tinga recipe and used 4 vine tomatoes and there is a lot of sauce! Do you usually use roma tomatoes?

Janell February 26, 2013 at 7:22 am

Hi – Im sorry I should have been more clear. I use either tomatoes but I do use 3 vine tomatoes and 4 roma tomatoes. I hope you enjoyed them.

Julie March 26, 2013 at 6:46 pm

Thank you so much!!! I appreciate the time you spent putting all these recipes together. I will try these. Also maybe pack for a quick and easy vacation meal! I am sure it will save money instead of eating out!! Thanks again!!!!!

Janell March 27, 2013 at 11:22 am

Thanks for your comment! I hope you enjoy them!

ashley March 31, 2013 at 10:15 am

Hi! I need to start cooking more and your recipies sound great! Cant wait to start easy cooking since its not my thing. My only quesion is I have to work 9 hrs a day and not sure how long to cook things in crock pot if I’m going to be gone that long. Only way I can cut down time is if my hubby dumps it in befoee he goes to work, but cooking time would still be 9 hrs before I get home!

Janell April 2, 2013 at 1:26 pm

In my experience the fuller the crock pot the longer it takes to cook. You could try some of the recipes that really fill up the crock pot and leave it on low all day. Let me know if it works for you!

Nicolas April 3, 2013 at 3:33 am

uff I become hungry after read this post. I wanna have Dijon chicken

Jill April 29, 2013 at 2:10 pm

Hi – I’m wondering why you don’t put the potatoes and carrots in with the ingredients when you freeze them? You can buy frozen potatoes and carrots – so what am I missing here? Thanks!

Janell April 29, 2013 at 3:21 pm

Well I guess you could freeze the carrots but I haven’t seen cut potatoes that were frozen. Other than hash browns, french fries, etc. The potatoes are kinda weird when I froze them. Maybe because the frozen potatoes are already cooked? It’s a good question 🙂

Pamela Nielsen February 11, 2014 at 1:07 pm

Hi, I am just finding your post & I’m very excited. I looked through a few & picked out 25 recipes. Went shopping & I’m sitting down after putting it all together & in the freezer, I bagged the meat yesterday after shopping & today I added the ingredients & finished labeling the bags. I did all but two of the recipes I choose, so 23 meals. I need round steak for the pepper beef & I whooped & forgot to bag for the southwest chicken.
I am so excited & feel so accomplished. Thank you so much!

Janell February 12, 2014 at 8:08 pm

Thanks so much for your comment! They really help me not feel so stressed at dinner time!

Stephanie July 18, 2014 at 4:03 am

Thank you so much for these, i am a busy wife and mom of 3 children my son plays football….with our crazy schedule these recipes will save my life!!! 🙂

Janell July 18, 2014 at 6:37 pm

You are very welcome. They make my dinner time so much easier!

Kris August 17, 2015 at 3:53 pm

I’m really excited to try these recipes I think this will help tremendously as I have chronic pain and they’re days that it’s everything I can do to put a healthy dinner on the table. Plus I send meals to both my mom and my husband’s parents that cannot cook every day. This will be such a big help. My question is on serving size.for the average meal. These way I can double to split between families. Thanks so much has

Janell August 17, 2015 at 4:50 pm

Thanks for stopping by. Most of them made enough food for our family of 5 (my kids are 10,7, and 4) and we had some leftovers.

Comments on this entry are closed.

{ 8 trackbacks }

Previous post:

Next post: