3 Slow Cooker Dump Recipes You Can Freeze
Slow Cooker Hawaiian Chicken
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 fresh pineapple, stalk, skin, and core removed and fruit cut into bite-sized pieces
– 2 tablespoons honey
– 2 tablespoons Bragg’s Liquid Aminos
Materials
– 1 gallon-sized plastic freezer bag
– 1 All-purpose sticky label (Get here)
– Label your freezer bag with name of meal and how to cook.
To Freeze
– To your freezer bag, add pineapple, honey, Bragg’s Liquid Aminos and chicken breasts. (Add the chicken breasts to the bag last, so they’re the first ingredient poured into your slow cooker.)
– Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
– When ready to eat, thaw overnight in refrigerator.
To Cook
– The morning of cooking, pour contents of freezer bag into your slow cooker and cook on “low” setting for 3-6 hours, or until chicken is cooked through and tender.
Serve with brown rice and broccoli, and enjoy!
Slow Cooker Stuffed Peppers
Makes 4 servings
Ingredients
– 1 tablespoon olive oil
– 1 lb+ ground turkey (or beef)
– 1 onion, peeled and diced
– 1 garlic clove, minced
– 4 small bell peppers, tops cut off and cleaned
– 24 oz jar of your favorite organic pasta sauce (reserve 2 Tablespoons)
– 1/2 cup water
Materials
– 1 gallon-sized plastic freezer bag
– 1 All-purpose sticky label (Get here)
– Label your freezer bag with name of meal and how to cook.
To freeze
– In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce.
– Separate mixture into four equal parts and firmly stuff into peppers.
– Place peppers in freezer bag. Add remaining pasta sauce to separate freezer bag and keep near the peppers.
– Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator.
To Cook
– Coat bottom of slow cooker with 1 tablespoon of olive oil.
– Place peppers in slow cooker and cover with remaining pasta sauce.
– Cook on low for 6-8 hours or until meat is cooked through and peppers are soft.
Serve with pasta and a salad.
Slow Cooker Beef Roast and Carrot Recipe
Ingredients
– 2-pound grass-fed boneless beef chuck shoulder roast
– 1-2 pounds carrots, peeled and chopped into bite-sized pieces
– 3 tablespoons extra virgin olive oil
– 2 tablespoons red wine vinegar
– 3 tablespoons of your favorite beef seasoning (Get Spicely Organic’s Chili Chipotle Seasoning here)
Materials
– 1 gallon-sized plastic freezer bag
– 1 All-purpose sticky label (Get here)
– Label your freezer bag with name of meal and how to cook.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator.
To Cook
– Combine all ingredients in your slow cooker.
– Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.
