8 Healthy Freezer Crockpot Dump Meals for New Moms (2024)

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Freezer Crockpot Dump Meals to the Rescue!

In this post, I’m sharing some of our favorite healthy freezer crockpot meals that can all be prepped in advance with zero cooking required ahead of time.

After prepping, you simply store them in freezer, dump the contents into the crockpot whenever you’re ready to cook and then have delicious meals waiting for you at the end of the day.

It’s the perfect option for new moms looking to get organized before the baby arrives!

What are crockpot freezer meals?

If you’re not familiar with the term, a freezer crockpot meal is basically when you dump all the raw ingredients into a freezer bag or container and pop it in the freezer. In this case, no cooking is required during the prep time, which makes it super easy!

On the day you wish to cook the meal, you simply add the contents of the bag and maybe a little water or broth (whatever the recipe specifies) to your slow cooker and let it do its thing!

All of the prep work is done ahead of time, so you basically just dump the contents in, set it, and forget it. Such a great way to save on time and energy, and it makes for such an easy meal!

Benefits of Freezer Meal Recipes

Although it requires some initial planning and prep work, the end result is totally worth it!

Freezer crockpot dump meals can:

• Help take the pressure off from cooking and allow you to spend more time with your baby after giving birth
• Reduce the stress of coming up with meal ideas and cooking night after night
• Help you eat healthier since all the prep work will be done, so you’ll be less likely to grab convenience foods
• Save time during busy weeknights since you won’t be working away in the kitchen
• Allow you to spend time doing more of what you love!
• Help you keep your sanity (I’m looking at you, busy moms!)

Freezer Meal Prep Instructions and Tips

Below are the steps I typically follow when preparing freezer meals:

1. Decide which meals you are going to prep that week.Make a list of desired recipes to prep to keep organized.
2. Print applicable recipes.This is optional, however I find that it’s much easier to have the recipes in front of you rather than looking at a computer screen. That way, you can make notes on the recipes if necessary and refer to them easily during future prep sessions. It can also help to avoid spills on electrical devices.
3. Do an inventory check:Assess which ingredients you have on hand and which ones you need to pick up at the grocery store.
4. Create a shopping list:I recommend making a categorized list based on each section of the grocery store to save time so that you’re not running back for items that you might have missed.
5. Shop for ingredients.Keep similar ingredients together in cart and when bagging to stay organized when unpacking groceries (i.e. keep vegetables together, canned goods together, etc.).
6. Organize ingredients:Organize meat, vegetables, cans and sauce jars, and grains on a counter. You can worry about spices at a later step.
7. Label gallon size Ziploc bags with date and instructions.When doing freezer meal prep, I like to use a permanent Sharpie marker and stick on labels.
8. Prep meat, veggies and cans for applicable meals:Cut meat, peel and chop vegetables, and open any cans.
9. Fill each freezer bag:Place veggies and canned goods at the bottom, spices in the middle (so they don’t get left in the bag when cooking), and meat at the top (so it’s the first ingredient dumped into the crockpot). Stand the bag upright. I like to use thesebag clipsto keep the bags upright while filling them with the ingredients. They’re such a lifesaver!
10. Prepare for freezing:Let out as much air as possible and seal each bag tightly.
11. Freeze:Stand bags upright and freeze like that. It’s best to freeze in a round shape to make it easier to place in the crockpot. I usually tie 2 corners with a rubber band or a big clip to help shape the bag. Alternatively, you can freeze the bags flat if it makes it easier to store in the freezer. You can also lay them flat and fold them in half so that the width is half the height.

1. Chicken Enchilada Soup

Makes 6 servings

Ingredients

• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 (14.5 ounce) can fire-roasted tomatoes
• 1cuptomato sauce
• 2 (15 ounce) cans no salt-added black beans, drained and rinsed
• 2cupscorn kernels
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 3 tsp chopped chipotle peppers in adobo sauce
• 1lb boneless skinless chicken breasts
• 3cupsno salt-added chicken broth
• Salt and pepper, to taste

Materials

• 1 gallon-sized plastic freezer bag

To prep: Add all ingredients other than the broth to a large Ziploc bag. Remove as much air as possible. Freeze up to three months.

To cook: Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker, add 3 cups of broth and stir. Cook on low for 8 hours. Shred the chicken using two forks. Season with salt and pepper, to taste.

To serve: Serve with crispy tortilla strips, diced avocado, sour cream or Greek yogurt, cilantro, if desired.

2. Thai Peanut Chicken

Makes 4 servings

Ingredients

• 1(14 oz) canfull-fat coconut milk
• ¼ cup natural peanut butter
• 2 tablespoons red curry paste
• 3 tablespoons reduced-sodium soy sauce (or tamari sauce)
• 3 tablespoons lime juice
• 2 tablespoons honey
• 4 garlic cloves, minced
• ½ tablespoon freshly grated ginger
• ½ teaspoon crushed red pepper flakes
• 2 pounds boneless skinless raw chicken breasts, diced into 1-inch cubes

Materials

• 1 gallon-sized plastic freezer bag

To prep: Combine all ingredients other than the chicken in a medium-sized bowl. Dice the chicken into 1-inch cubes. Place the cubed chicken and ingredients for the peanut sauce in a large Ziploc bag. Remove as much air as possible. Freeze up to three months.

To cook: Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker, stir and cook on low for 3 hours.

To serve: Serve along with sautéed veggies. I like to use sliced red peppers, snap peas, diced broccoli and thinly sliced carrots over a bed of rice or rice noodles. Top with chopped peanuts, cilantro and diced green onion.

3. White Chicken Chili

Makes 6-8 servings

• 1 pound boneless skinless chicken breasts
• 2 (19 oz) cans no salt-added cann ellini beans, rinsed and drained
• 1 cup salsa verde
• 1 (4 oz) can mild green chiles
• 2 teaspoons ground cumin
• 1 cup frozen corn
• 3-4 cups reduced-sodium chicken broth

Materials

• 1 gallon-sized plastic freezer bag

To prep: Add all ingredients other than the broth to a large Ziploc bag. Remove as much air as possible. Freeze for up to three months.

To cook: Allow to thaw in the refrigerator for 24 hours. Dump contents of bag into the crockpot and add 3 cups of broth. Cook on low for 6-8 hours. Remove chicken breasts and shred using two forks. Add shredded chicken back into the pot and stir.

* If you like a thicker chicken chili, you may wish to remove the chicken breasts at the end of the cooking time and pulse some of the soup with an immersion blender a couple of times or transfer a portion of the soup to a blender to puree and add back into the pot to make it a little more thick and creamy.

Alternatively, you can add a bit of cornstarch to the soup mixture to thicken. You may also wish to add some additional corn after pureeing the soup to incorporate some extra texture and colour since some of the corn will get pureed when blending the soup.

To serve: Serve topped with crispy tortilla strips or crushed corn chips, diced avocado, fresh cilantro and a squeeze of lime juice.

4. Pulled Pork with Homemade BBQ Sauce

Makes 6-8 servings

Ingredients

• 2garlic cloves,minced
• 2cupstomato sauce(in the can)
• 2 tablespoons tomato paste
• 3 tablespoons maple syrup
• 1 teaspoon apple cider vinegar
• 2 teaspoon tamari sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cinnamon
• 1 medium yellow onion, diced
• 3-4 lb pork shoulder

Materials

• 1 gallon-sized plastic freezer bag

To prep: In a medium sized bowl, mix together all the ingredients other than the onion and pork. Place the onion and pork in a large Ziploc bag. Dump the ingredients from the bowl into the bag. Remove as much air as possible. Freeze up to three months.

To cook: Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker and cook on low for 8-10 hours. Shred the pork using two forks and remove any visible fat.

To serve: Serve on a bun, over brown rice, in tacos, or over a salad.

5. Stuffed Bell Pepper Soup

Makes 5-6 servings

Ingredients

• 1 lb extra lean ground beef
• 1 medium yellow onion, diced (about 1 cup)
• 2 bell peppers, diced (I used green and yellow)
• 4 garlic cloves, minced
• 1 1/2 teaspoon marjoram
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 1/2 cups tomato sauce
• 1 (14.5 oz) can fire-roasted tomatoes
• 1/2 cup dry quick cooking brown rice (we used Uncle Ben’s 20 minute rice)
• 3-4 cups no salt added beef broth (adjust depending on how thick you like your soup)
• Salt and pepper, to taste

Materials

• 1 gallon-sized plastic freezer bag

To prep: Add all ingredients other than the broth and salt and pepper to a large Ziploc bag. Remove as much air as possible. Freeze up to three months.

To cook: Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker, add 3-4 cups of broth and give the mixture a stir, making sure that you break up the meat. Cook on low for 6-8 hours. Season with salt and pepper, to taste.

To serve: Serve topped with parmesan or mozzarella cheese and a sprinkle of fresh parsley, if desired.

6. Lentil Bolognese

Makes 6-8 servings

• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups canned tomato sauce
• 1/2 cup no salt-added vegetable broth
• 1/2 cup canned full-fat coconut milk
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 1 cup dry green lentils
• 6 frozen spinach nuggets

To serve:

• Salt and pepper, to taste
• Fresh basil to garnish

Materials

• 1 gallon-sized plastic freezer bag

To prep: Place all of the ingredients in a large Ziploc bag. Remove as much air as possible. Freeze up to three months.

To cook: Allow to thaw for 24 hours in the fridge (you can also cook from frozen). Dump the ingredients in the slow cooker, stir and cook on low for 6-8 hours. Season with salt and pepper, to taste.

To serve: Serve lentil mixture over pasta, rice or quinoa. Top with freshly chopped basil and a sprinkle of parmesan cheese, if desired.

7. Easy Vegan Chickpea Curry

Makes 6 servings

Ingredients

• 1 medium yellow onion, chopped
• 2 large garlic cloves, minced
• 1 (14 oz) can no salt-added diced tomatoes
• 2 (19 oz) cans no salt-added chickpeas
• 1 (14 oz) can full-fat coconut milk
• 2 tablespoonsred curry paste
• 2 tablespoons coconut flour

For serving:

• Salt and pepper, to taste
• Lime juice, to taste
• Cilantro

Materials

• 1 gallon-sized plastic freezer bag

To prep: Place all of the ingredients in a large Ziploc bag. Remove as much air as possible. Freeze up to three months.

To cook: Allow to thaw for 24 hours in the fridge (you can also cook from frozen). Dump the ingredients in the slow cooker, stir and cook on low for 5-6 hours. Add squeeze of lime juice and season with salt and pepper, to taste.

To serve: Serve chickpea mixture over brown rice, quinoa or with Naan bread. Top with freshly chopped cilantro and additional lime juice, if desired.

8. Lemon Lentil Soup

Makes 5-6 servings

Ingredients

• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• Pinch of red pepper flakes
• 1 teaspoon cumin
• 1 1/2 cups green lentils, rinsed
• 5-6 cups reduced-sodium vegetable broth
• 3 tablespoons lemon juice (or more to taste)
• Salt and pepper, to taste

Materials:

• 1 gallon-sized freezer bag

To prep: Place all of the ingredients other than the broth and lemon juice in a large Ziploc bag. Remove as much air as possible. Freeze up to three months.

To cook: Allow to thaw for 24 hours in the fridge (you can also cook from frozen). Dump the ingredients in the slow cooker, add 5 cups of broth and stir. Cook on low for 4-6 hours. You may wish to puree some of the soup using an immersion blender or transfer to a regular blender. Add additional broth if you prefer a thinner consistency. Stir in the lemon juice and season with salt and pepper, to taste.

To serve: Serve soup with a sprinkle of feta cheese and topped with fresh cilantro or parsley, along with some pita chips or crusty bread and a Greek salad.

Helpful Tips for Freezer Meal Prep

FAQs: Freezer Meals for New Moms

How far ahead can you make slow cooker freezer meals?

You can make freezer meals up to three months before you plan to serve them. You can still consume freezer meals after the three-month mark; however, the taste and quality may start to compromise.

Can I use the instant pot instead of a crock pot to make these freezer meals?

Yes, in general, the instant pot can be used instead of the crockpot, but there are a few things to keep in mind.

• First, you’ll want to freeze the ingredients in circular containers so that they will fit when you dump them in the instant pot.
• When ready to cook your freezer meals, dump the partially thawed components in the instant pot and saute for 5 minutes or so to produce a bit of liquid.
• Generally, you can pressure cook the meals for 30-60 minutes. Use the natural release method rather than quick release as it will help produce more tender meat.

How do you wrap freezer meals?

There are a number of different options. You can use:

• Large freezer-safe plastic bags
• Large freezer-safe silicone reusable bags
• Glass or plastic (preferably BPA-free)freezer-friendly containers

It’s up to you what type of freezing vessel you go for and is largely dependent on how much freezer space you have available.

Do you have to thaw freezer crockpot meals?

For the meals involving meat and poultry, it’s generally recommended that you thaw the freezer meals in the fridge for 24 hours before dumping them into the crockpot for food safety purposes (read more about thathere).

That being said, there have been some days where I completely forgot to take the meal out of the freezer the night before and will simply place it in a large bowlof water for a couple of hours to thaw in the morning before placing the contents in the slow cooker.

Vegetarian meals don’t generally require thawing in advance. Simply rinse the bag with warm water or place it in a bowl of water to help loosen the contents.

What is the best crockpot?

For the purpose of these recipes, I used theHamilton Beach Set it and Forget it Crockpotand it worked great! I read a lot of reviews before purchasing this slow cooker and this one got lots of positive reviews. It’s also reasonably priced, which is an added benefit.

I especially like how it has a warm function. Once the cooking time is up, it will switch to the warm setting, so the meals don’t overcook but stay nice and warm until meal time.

Additionally, it has a thermometer attachment so that you can check if meat is cooked through (and not overcooked)!