By the time summer rolls around I am going to be in my third trimester and I will be very very pregnant and uncomfortable. So I am planning ahead! I found some great crock pot freezer meal recipes that I think will be great for summer. By doing the prep work now, all you need to do is thaw your pre-made meal and throw it into the crock pot. No need to slave over the stove or turn your oven on during the summer heat. Easy meals mean more time outside enjoying the weather!
There is nothing better in the summer than a ice cold Corona and lime and some mexican food! These crock pot chicken fajitas will be a great meal. Be sure to pick up some tortillas and sour cream and shredded cheese for toppings when you are ready to cook this.
Crock Pot Chicken Fajitas
– 3 Chicken Breasts, sliced into strips
– 1-2 Tbsp Fajita seasoning from packet
– 1 medium onion sliced
– 1 medium pepper sliced (I used an orange pepper)
– 1 can Rotel tomatoes and green chiles
Label your Ziploc bag and add the chicken strips. Add in the fajita seasoning and smush around. Add the rest of the ingredients and mix around. Lay flat in your freezer.
When ready to eat, thaw and dump everything into the crock pot. Cook on low for 4-5 hours.
I chose this chili recipe because I thought it would make great chili burgers or chili dogs. We love to grill in the summer time and this will make a yummy topping for hot dogs and hamburgers.
Crock Pot Chili
– 1lb ground beef
– 1 diced onion
– 2 (14oz) cans diced tomatoes
– 1 (8oz) can tomato sauce
– 1/4 cup ketchup
– 1/4 cup water
– 1 (15oz) can red kidney beans
– 1 packet chili seasoning mix
– 2 Tbsp worcestershire sauce
– 1 Tbsp sugar
Brown ground beef and diced onion together. While it is browning, mix all other ingredients in gallon size freezer bag (be sure to label your bag first!). When the meat and onion is cooled, add it to bag. Mix around and lay flat to freeze.
When ready to eat, thaw in fridge for 24 hours. Cook on high for 3-4 hours or low for 7-8 hours.
Nothing says summer like some BBQ ribs!
Crock Pot BBQ Spareribs
– 2lbs of pork ribs
– 1 1/2 cups ketchup
– 1 1/2 Tbsp seasoned salt
– 1/2 Teaspoon liquid smoke
– 1/2 cup brown sugar
– 1/2 cup white vinegar
Label your gallon size freezer bag and put in pork ribs. Mix remaining ingredients together in a separate bowl and pour over ribs. Seal bag and place in freezer.
When ready to eat, thaw in fridge for 24 hours. Cook on high for 3-4 hours or low for 6-7 hours.
I thought this would be a great dish for summer BBQs or potlucks. You can serve them by themselves or put over white rice!
Crock Pot Sweet and Tangy Meatballs
– 1 bag of frozen meatballs (the one I picked up was 32oz and had about 65 meatballs in it)
– 16oz grape jelly
– 28 oz bottle of BBQ sauce (I recommend Sweet Baby Rays)
Mix BBQ sauce and grape jelly together in a separate bowl. Split the meatballs between two bags. Pour sauce evenly between both bags and mix around. Lay flat and freeze.
When ready to eat, cook on low for 2-4 hours.
I love that this recipe included pineapple in it. It reminded me of Hawaii
Crock Pot Teriyaki Chicken
– I medium bag of carrots
– 1 red onion cut into large chunks
– 2 large cans of pineapple undrained (I used canned pineapple chunks)
– 4 cloves of garlic
– 4 chicken breasts (I used 3 extremely large pieces which I think will be enough for our family)
– 1 cup Teriyaki sauce
Label freezer bags and split all ingredients into two bags. The ingredients are easy to split up evenly. Smush around in bag to make sure everything is mixed. Lay flat to freeze.
When ready to eat, add 1/4 cup teriyaki sauce to crock pot and cook on low for 6-7 hours.
I am thinking of making a master shopping list. Let me know if this is something you would be interested in!