Categotry Archives: Freezer to Crockpot Recipes

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Gluten Free, Dairy Free Maple Dijon Chicken (Freezer to Crockpot)

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Photo used from THE WORLD'S BEST CHICKEN from Rachel Schultz

 

1 1/2 # chicken breast (I used about 4 medium sized breasts – you could use thighs or legs if you wanted to)
6 oz dijon mustard
3 Tablespoons maple syrup (originally called for 1/3 cup, made with 1/4 cup, still a bit sweet so I will try it this way next time)
2 Tablespoons red wine vinegar
salt and pepper
Morton’s Nature Season
Rosemary (a couple sprigs fresh or 1-2 teaspoons dried)

1 gallon freezer bag – label with recipe and cook directions

Season chicken with seasoning put in freezer bag. Whisk mustard, syrup, vinegar together pour over chicken.  Add the rosemary.  Seal bag, squeeze out air and then massage the ingredients together so sauce gets all over the breasts.

You can cook this:

immediately in crockpot (Low 6-8 hours OR High 4-6)
in the oven 350 degrees 1-1 1/2 hours

Freeze and then thaw and cook according to crockpot directions

 

I keep forgetting to take a picture that’s why I haven’t posted this recipe.  Photo credit goes to Rachel Schulz.  By the way, mine didn’t look anything like this.  I cooked in crockpot and mine was very saucy.

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Gluten Free Autumn Harvest Chicken (Freezer to Crockpot)

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Autumn Harvest Chicken (frozen)
Autumn Harvest Chicken (frozen)

I really must get better at noting where I’ve found a recipe.  I didn’t for this one, I do remember that they were doing it with pork, which I cannot eat.  It sounded so good and like Fall.  Plus, I think it seems so versatile.  You could use chicken, pork or turkey.

I have been working on getting a good list of  freezer to crockpot recipes.  I spent about 1 1/2 hours, including clean up making 6 freezer meals, that averages about 15 minutes per meal for prep.  That’s pretty awesome in my book.  I just added this one to the line up.  The bad part about freezer to crockpot meals are that there are no pictures.  I wish I would have thought to take pictures of the prep, but I didn’t, maybe next time.  I will try to take a picture when I cook it, no guarantees though.  🙂  I went and took this picture in the freezer so I could add it to post.

2 pounds chicken (boneless thighs or breasts), turkey or pork

1/3 cup dark brown sugar (I’d use light if I didn’t have dark on hand)
1/4 teaspoon ground cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon ground sage (I would sub poultry seasoning if I didn’t have sage)
1/2 teaspoon Morton’s Nature Season or favorite all purpose season salt

1 large Granny Smith Apple, peeled and sliced thickly (I used Pink Lady Apple and I chunked it up.)
1 large butternut squash, peeled, seeded and cubed (I only had one butternut on hand so I split it between the two bags I made)

1 cup apple cider (I used homemade apple juice)

I dumped everything into a gallon freezer bag, sealed it up and just kind of squished it around.  Laid it flat for the freezer.

If I can I will set out the night before, if I forget, which is likely, I will just pull out and let sit on counter or in water till I can break it loose from the bag.

Cook in crockpot low 6-7 hours.

You could forgo the freezing and put directly in crockpot – if you do this I’d just put the spices on the chicken and then put fruit and squash around the chicken.

Remove chicken, let sit five minutes and slice and serve with fruit and squash.

 

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Gluten Free Pasta Fagiola (freezer to crockpot)

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This recipe makes a large amount.  I divided it into two bags before freezing.

 

2- 15oz cans cannelini beans
1 medium onion, chopped
1 rib celery, chopped
1 handful baby carrots, chopped
4 cloves garlic, minced
1 cup tomato sauce
2 cups water
1 quart (4 cups) chicken stock
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt & Pepper
Morton’s Nature Season

*1 1/2 cups dried pasta (traditionally ditalini, I think.  They don’t make that in GF, I will probably use some small elbow)

Add all ingredients except pasta into two gallon bags.adding the pasta (3/4 cup per bag) when you put in crockpot.

Freeze.  Thaw in fridge.

Put in crockpot adding pasta, cook on low for 7-8 hours or High 3-4

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Gluten Free Hearty Western Casserole (freezer to crockpot)

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I think that I will serve this with tortilla chips and sour cream.

1 1/2 pounds ground beef, browned
16 oz can kidney beans, drained and rinsed
16 oz can corn, drained OR frozen
1 cup tomato sauce
1 cup shredded cheddar cheese
2 Tablespoons dried, minced onion
1/2 teaspoon chili powder
1/4 cup water
Morton’s Nature Season
Costco Seasoning

Put all ingredients in a freezer bag.

Freeze.

Thaw in fridge 24 hours before.

Cook on low 4 hours or high 2 hours

 

****UPDATE****

After eating this I would make a few changes to the recipe. I would probably just use my recipe or Tamale Pie (in cookbook) without the tortillas.  In my opinion this recipe need quite a bit more flavor.  So if you stick with this recipe you might want to amp up the seasoning a bit.  I think adding a Tablespoon of taco seasoning would do it.

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Gluten Free Coconut Curry Chicken (freezer to crockpot)

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This is based on Martha Stewart recipe, but I changed it up.  This one is super easy too, not too many ingredients.

1 1/2 pounds boneless, skinless thighs
1/2 pound carrots, chopped
1/4 medium onion, chopped
4 garlic cloves, minced
1 Tablespoon curry powder
1/2 teaspoon  coriander
salt and pepper
Morton’s Season Salt

1 can coconut milk

Place all ingredients, except coconut milk in a gallon freezer bag.

Freeze.

Thaw in fridge 24 hours before cooking.  Put in crockpot, add 1/2 the can of coconut milk.

Cook on low 7-8 hours or high 3-4 hours.

25 minutes before serving add the other half of the can of coconut milk.

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Gluten Free Cilantro Lime Chicken with Corn and Black Beans (Freezer to Crockpot)

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IMG_0300This is one of the first freezer to crockpot meals I put up.

This is a pretty simple recipe and not too many ingredients.  Which is great.

1 1/2 pounds boneless, skinless chicken breast
Juice of 2 limes
1 bunch of fresh cilantro
1-16 oz bag of frozen corn OR 1 can of corn, drained
2 cloves garlic, minced
1/2 onion, chopped
1 can black beans, drained and rinsed
salt & pepper
Morton’s Nature season

 

Place all the ingredients in a gallon ziplock bag.

Freeze OR you can put directly in crockpot and cook.

Thaw in fridge for 24 hours

Cook in crockpot on low for 8 hours or 4 hours on high

Serve with tortillas and toppings

 

UPDATE:  This was very good.  Everyone loved it.  I ended up serving this with rice and tortilla chips.

UPDATED:  The photo is recent.  This is our favorite way to eat this meal. After you cook it shred the chicken up and mix together. It’s also great over rice.