Part 7 – 1 Hour + 1 Mess = 5 Slow Cooker Dinners

by Janell on April 12, 2014

freezer bags.jpg

Make sure you Pin it on Pinterest.

I am so excited that I finally have 5 more slow cooker freezer recipes to share with you. I haven’t published a set since last summer. I had a lot of recipes that didn’t work – so that is why it has taken so long. But I have about 10 recipes that I think I should have with in a month!

This series includes Pork Tostadas, Chicken Caesar Sandwiches,  Unstuffed Peppers, Creamy Chicken and Broccoli, and Chicken and Dumplings.

This has helped save me so much time and money in the kitchen. I can also make sure that our family is eating a good dinner and we are not wasting money eating out every time I don’t want to cook. I don’t have much of an excuse when I have these freezer bags with dinner already done!

One of my favorite things about this way to cook is that even if  don’t have all the ingredients in my house, I can still get the bags together with most of the ingredients and then just write on the bag the items I need to add.

If you would like to know when the next set of recipes  will be available you can sign up for my email newsletter. You will get an email that you will need to confirm you want the subscription.  *It will be very soon!*

You can print out the shopping list and the recipes.

In case you missed it check out Part 1Part 2Part 3Part 4,  Part 5, and Part 6  of my 1 Hour + 1 Mess = slow cooker recipes.

Chicken Caesar Sandwiches.jpg

Chicken Caesar Sandwiches

  • 1 ½ pounds boneless skinless chicken breasts
  • ¾ cup Caesar salad dressing
  • 1 teaspoon dried parsley
  • a dash of pepper
  • ¼ cup fresh Parmesan cheese
  • Rolls for sandwiches*
  • Romaine Lettuce*
  • Parmesan Cheese

Write on bag – Cook 4-5 hours on high or 6-7 hours on low. Serves 6-8 people.

Instructions -Add the chicken, salad dressing, parsley, pepper, and cheese to a large freezer bag. Serve on rolls with lettuce and cheese.

Tip – Add the Romaine lettuce to the bottom of the bun so the juices don’t soak into the bread and make it soggy.

This meal is great hot or cold. I have served it for dinner and then ate it cold the next day. It’s great for dinner or a pot luck!

Pork tostada.jpg

Shredded Pork Tostadas


  • 1 ½  pounds pork roast
  • ½ cups orange juice
  • Juice of 2 limes (about ¼ cup)
  • 1 cups water
  • 3 teaspoons garlic, minced
  • 1 teaspoons cumin
  • salt and pepper to taste
  • corn tostadas*
  • lettuce*
  • diced tomatoes*
  • shredded cheddar cheese*
  • avocados*
  • Cilantro *
  • Sour Cream*

Write on bag – Cook on low for 7-8 hours or high for 4-5 hours. Remove pork and shred. Serve pork on top of tostadas with your favorite toppings!

Instructions – Add pork roast, orange juice, lime juice, water, garlic, cumin,  salt and pepper to slow cooker.  Serves 6-8 people.

Unstuffed peppers.jpg

Unstuffed Peppers

  • 2 lbs. boneless, skinless chicken breasts (see note below to use ground beef)
  • 1-14oz. can diced tomatoes
  • 1-15oz. can tomato sauce
  • 3-4 peppers chopped (use any color)
  • ½ white onion, diced
  • 3 cups water
  • 1 Tablespoon chicken Bouillon
  • 1 cup rice (5 minute rice)*
  • 1 cup cheddar cheese*

Write on the bag – cook on low for 6-7 hours or 4-5 hours on high. About 15 minutes before it is done add your rice. Five minutes before you serve it add about a cup of cheese on top to melt.

Instructions – Add the chicken, tomatoes, tomato sauce, peppers, onion, water, and bouillon to a large freezer bag. You will need the rice and cheese the day you prepare the meal. Serve with additional cheese if desired.

Note – you can substitute the chicken for about 1 ½ pounds ground beef. You can either cook it and let it cool before you add it to the bag. Or you can add it to the slow cooker the day you prepare your meal.


Creamy Chicken and Broccoli


  • 1 -½ lbs boneless, skinless chicken breasts
  • 1 – .6 oz package Italian dressing, dry mix
  • ½ cup water
  • 1 10.75 oz can cream of mushroom soup (or prepare a homemade version)*
  • 8 oz cream cheese*
  • 1 – 12 oz package frozen broccoli*

Write on bag – Add cream soup before cooking. Cook on high for 4-5 hours or on low for  7-8 hours. About an hour before your will serve it add broccoli and a bar of cream cheese and mix well. (I like to chop it into a few pieces so it mixes up easier.)

Instructions – Place chicken, Italian dressing, and water in a large freezer bag.

Serves 4-5


Chicken and dumplings.jpg

Chicken & Dumplings

  • 2 pounds boneless, skinless chicken breasts
  • 3 cups of water
  • 2 Tablespoons chicken bouillon
  • 4 carrots peeled and chopped
  • 2 stalks of celery diced
  • 4 potatoes peeled and diced (don’t add to the bag)*

Dumplings (Write instructions on the bag)

  • 2 Cups Bisquick*
  • 2/3 cup of milk*
  • 2 TBSP dried parsley*


  1. In a small bowl mix the Dumpling ingredients.
  2. Drop tablespoons of the dough on top of the chicken mixture.
  3. Set a timer for 10 minutes and let them cook for 10 minutes.
  4. Then cover the slow cooker and cook for another 10 minutes. DO NOT remove the lid before the 10 minutes are over or you may ruin the dumplings.

Write on Bag– Write the instructions on the bag for the dumplings (or have them handy). Also write on the bag -Add potatoes and cover and cook for 5-6 hours on high or 7-8 hours on low.  When it’s cook, shred the chicken and make the dumplings.

Instructions – Add chicken, water, chicken bouillon, carrots, and celery to a large freezer bag.  ( I don’t like to freeze my potatoes, but some people do not have a problem with it.)

Tip – It’s best to make this in an oval slow cooker so you have more room for the Dumplings.


*If the ingredient has an asterisk (*) this means you don’t need it until the day you eat the meal.



Additional notes:

  • All Slow Cookers can cook at different temperatures, so please check your food to make sure you have the proper cooking time.
  • The fuller the slow cooker, the longer it will take to cook your food.
  • 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.
  • You can use fresh or frozen chicken breasts. (Just don’t thaw the frozen chicken first – add it to the bag frozen.)
  • 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.
  • You can defrost the bag or you can add it to the slow cooker frozen. The cook times listed above are for frozen foods. You will cook it for about 1 hour less if it is defrosted.

Make sure you Pin it on Pinterest!

You can also check out my Batch Cook Day!

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Panda Bear May 9, 2014 at 1:37 pm

Thank you,thank you so much for these ideas and recipes I definitely will be using them. Just love your lists and tips too!
May I make a suggestion? I was thinking of the wording for freezing the dinner in the crock pot so the bag is the right size. It might just be me but for ones new to freezing & shapes, I thought this made more sense.
“One reader suggested putting the dinners into the freezer bag, then into the slow cooker liner and freeze for an hour or two depending on your freezer, then take out the bag and add another one until they are all the right shape. No mess.” Thought, if using a standard freezer one would only need about an hour, if using a fridge freezer then it would take longer to freeze to shape needing to keep the others in the fridge until it’s there turn.
Hope this helps in some way.

Janell May 9, 2014 at 2:22 pm

Thanks for the tip. My biggest mistake when I freeze the bags is when I create a crease and the bag is frozen between the food. I never defrost the foods first. Most days I forget to throw something into the crock pot until lunch time 🙂

Ashley May 22, 2014 at 5:40 pm

I’m always looking for new slower cooker recipes and the sandwiches look awesome! I pinned this to try out later in the week.

Janell May 22, 2014 at 7:19 pm

Thanks so much for stopping by!

Kristi May 23, 2014 at 4:55 am

I am a busy working mom and I leave my house at 6:15am and don’t get home till about 4:45-5pm every night. How do I incorporate more slow cooker meals into our lives? Most say, “cook for 7 hours…or 5 hours on high…” but I’m away from my house for 10-11 hours a day. I don’t have the options of starting things late or turning them off when they are done so they don’t get overcooked.

Do they sell a slow cooker with a timer? So you can set it to start at 10am instead of having to start it at 6am?


Janell May 23, 2014 at 8:26 am

The fuller the crock pot the longer things take to cook. So maybe buy a smaller crock pot and cook it on low. They do have crock pots that you can set for a certain amount of hours and it will go to warm when the time is up. I hope that helps!

Kim August 27, 2014 at 10:08 am

I had surgery and made 20 of your frozen crock pot meals for my family while I was down and out. We have made it through a few of them. My favorite hands down is the Pork Tostadas. I’m skipping other frozen meals just so I can make this one again! Thank you so much for posting all of these meals. You’ll never understand how much it has helped me!

Janell August 27, 2014 at 11:47 am

Thanks so much for your sweet comment. I am so glad that it helped you. I love the pork tostadas too. There are a few that I make often 🙂

Alta Johnson August 31, 2014 at 4:56 pm

I’m so excited to try these! Thank you SO much for all the work you put into trying and writing these up! We are a busy family and are all gone several hours per day in different directions, but having a family dinner together is important to us. I think this will save us time and money (and my sanity!), and give us something nutritious and nourishing. I’m getting ready to go to the store and make enough food for the next few weeks of craziness. Thank you, thank you!

Janell August 31, 2014 at 7:00 pm

Thanks so much for your sweet comment. It makes me feel good i am able to help 🙂 I am working on another set of 5 recipes that should be published this week 🙂

Kathy August 23, 2015 at 12:24 pm

We will be on the road in our RV for one month and your freezer meals will make up a large part of our menu. Throw into the crock pot in the morning and have supper ready when we get back from a day of hiking or sightseeing.
One question, why don’t you freeze the carrots and potatoes with the other ingredients? Does freezing change the texture? I know that some commercially made freezer meals do have these ingredients in them.
Thanks again!

Janell August 23, 2015 at 3:35 pm

That sounds like a great idea! I have frozen carrots but I don’t like to freeze the potatoes because they could turn brown. You could try it and see how it works for you. Have a great trip@

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