These healthy freezer crockpot dump meals are so handy for new moms looking for healthy meals that they can prep ahead of time before the arrival of a new baby or busy families who need easy meals the whole crew will enjoy! The best part is that there is no pre-cooking required so you can simply prep the meals, freeze and then dump them into the slow cooker for a whole selection of delicious freezer meals. So easy and perfect for those busy days!
Table of Contents
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!
Postpartum Crockpot Meals
I started making these easy freezer meals (and more that you can find here!) before I gave birth to my first baby so that I would have some postpartum crockpot meals all ready to go.
It was such a relief not having to cook during those early days when I was already totally exhausted from the sleepless nights. Pregnancy, giving birth, recovering from birth and caring for a baby is no joke!
When prepping, I tried to incorporate a variety of recipes so that some of the meals were one-pot wonders. This basically means that they include the protein, grains/starch, and veggies for a full meal, like soups and stews.
Others primarily consisted of the protein and required an additional side, like grains or veggies, to balance them out.
I like to include a variety of different options so these freezer dump meals don’t get boring for my family…because no one wants to eat soups and stews every night!
Throughout this post, I’ve provided lots of tips to help you get started since freezer meal prep can be daunting (especially if you’re an exhausted pregnant mama), but if you want to skip straight to the recipes, you can click on the headings in the table of contents above.
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!
Who are these slow cooker meals good for?
Crockpot freezer meals are the perfect easy dinner option for busy weeknights and they’re especially handy if you know you won’t have time or energy to cook, like after giving birth, for instance.
Not only are they great for new parents with babies or little kids and breastfeeding moms who need to keep their calories up, but busy families, elderly parents, or individuals who are injured or just had surgery can also benefit from them!
They are the perfect easy meal prep dinner option because you can prepare the recipes ahead of time, but each still tastes like a freshly cooked meal — not like leftovers!
However, if you are a fan of leftovers (like we are), many of the freezer meal recipes make fairly large quantities, so they’re great for family dinners, feeding a larger group, or for those days when you want to use the leftovers for quick and easy lunches or dinners.
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:
- Decide which meals you are going to prep that week. Make a list of desired recipes to prep to keep organized.
- 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.
- Do an inventory check: Assess which ingredients you have on hand and which ones you need to pick up at the grocery store.
- 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.
- 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.).
- Organize ingredients: Organize meat, vegetables, cans and sauce jars, and grains on a counter. You can worry about spices at a later step.
- 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.
- Prep meat, veggies and cans for applicable meals: Cut meat, peel and chop vegetables, and open any cans.
- 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 these bag clips to keep the bags upright while filling them with the ingredients. They’re such a lifesaver!
- Prepare for freezing: Let out as much air as possible and seal each bag tightly.
- 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.
Healthy Freezer Meals for New Moms & Busy Families
Below, you’ll find some of our favorite freezer meals that we like to keep in our freezer meal prep rotation. They’re great for the whole family!
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
- 1 cup tomato sauce
- 2 (15 ounce) cans no salt-added black beans, drained and rinsed
- 2 cups corn kernels
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 3 tsp chopped chipotle peppers in adobo sauce
- 1 lb boneless skinless chicken breasts
- 3 cups no 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.
Get the full Healthy Slow Cooker Chicken Tortilla Soup recipe here.
2. Thai Peanut Chicken
Makes 4 servings
Ingredients
- 1 (14 oz) can full-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.
Get the full Slow Cooker Peanut Chicken recipe here.
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.
Get the full White Chicken Chili with Salsa Verde recipe here.
4. Pulled Pork with Homemade BBQ Sauce
Makes 6-8 servings
Ingredients
- 2 garlic cloves, minced
- 2 cups tomato 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.
Get the full Slow Cooker Pulled Pork with Homemade BBQ Sauce recipe here.
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.
Get the full Slow Cooker Stuffed Pepper Soup recipe here.
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.
Get the full Lentil Bolognese recipe here
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 tablespoons red 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.
Get the full Vegan Chickpea Curry recipe here.
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.
Get the full Lemon Lentil Soup recipe here.
Helpful Tips for Freezer Meal Prep
- Plan ahead! If you are going to prep all the recipes provided in one day then I recommend shopping one day and preparing the second to avoid getting too overwhelmed and exhausted.
- Write the name of the recipe, date, and any additional ingredients you need to add the day of cooking (i.e broth) on the bag before filling it. It’s much easier to write on a clean flat bag than one that’s full of ingredients.
- I recommend using these super handy bag clips when preparing the meals to help keep the bags open while you add the ingredients. It will make the prepping process so much easier, less messy and more enjoyable! Believe me.
- 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).
- All recipes were tested with all ingredients going into the bag uncooked. If you prefer, you can sauté onions and sear the meat for additional depth of flavour though keep in mind it adds to the overall prep time significantly.
- I like to freeze the bags round or fold the top of the gallon bags over (so that the bag is about half as tall as it is wide) and then lay them flat to freeze. I have found that if I lay them out completely flat then they don’t fit in my slow cooker once they are frozen.
- Running the outside of the plastic bag under warm water for a minute or placing the bag in a large bowl of water will make it easier to get the frozen contents out of the bag and into the slow cooker.
- In general, cook frozen meals on high for 4-6 hours or on low for 6-8 hours. I typically prefer the low and slow method, but if you forget to put the meal in the slow cooker to allow for sufficient cooking time on low, you can always crank the heat to high for an hour or two and then drop it down to low heat for the last few hours.
- To make the process more fun, prep the freezer meals with a friend or family member. That way, you can divide and conquer!
Get a printable copy of all the healthy freezer slow cooker recipes here or get my full freezer meal plan and grocery list here!
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 that here).
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 bowl of 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 the Hamilton Beach Set it and Forget it Crockpot and 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)!
Cheryl says
Thank you so much for these recipes! I’m a stay at home mom with two toddlers and my 3rd child is due early December! These are exactly what I was looking for! I really want to do freezer meals but felt really intimidated by all the prep that goes into it. I just don’t have the time or energy, but this solves that problem. These all look so good and they look like the type of recipes my family will enjoy. Thanks again you’re a life saver!!
Elysia Cartlidge says
So happy you found these recipes to be helpful! I totally get feeling intimidated by doing a ton of prep, especially when you’re already so busy (and probably exhausted). I hope you and your family enjoy the recipes, and all the best with the remainder of your pregnancy!
Sue says
I love this post. Gave my son a crockpot for Christmas and it’s still in the box. Perhaps if I gift him with a couple of these frozen meals it will inspire him.
Quick comment, For the Thai peanut chicken recipe you write to cook on low for 3 hours (?) is that a typo? The original recipe says to cook for 4-6 hours which seems more reasonable.
Thanks.
Elysia Cartlidge says
Hi Sue! So sorry for the delay! I apologize for the confusion with the instructions. I tested the recipe again and it worked better for 3 hours on low since the chicken breast is cut into cubes and cooks much faster than whole chicken breasts. If you cook it for too long, it tends to dry out. I must have forgotten to change the time in the original recipe, but I’ll head over to do that now. Thanks for catching that and I hope your son finds some ways to enjoy his new crockpot!
Anne Baulne says
I’m a widow so always look for recipes that not only will make my dinner but give me leftovers. These all sound delicious. And the slow cooker is so useful. What size slow cooker do you use please?
Elysia Cartlidge says
I totally understand – freezer meals would be a great option and would definitely provide leftovers. I use a 6-quart slow cooker from Hamilton Beach. Hope that helps!
Phyllis D says
I looked at the bag clips on Amazon and found a man who has MS and made 2 plastic bag holders that open up ziploc bags reallly wide which is what I needed. I thank you for the bag clip recommendation and now will be able to make your freezer recipes.
Elysia Cartlidge says
My pleasure — I’m so happy you were able to find some suitable bag holders to help you prepare these freezer meals! Hope you enjoy the recipes :)
Cambria says
Could you please make a link for the Stuffed Bell Pepper Soup? I love the recipe but would like to avoid scrolling through all the others to get to it every time. Thanks!
Elysia Cartlidge says
I appreciate the feedback and I’ll definitely add the Stuffed Pepper Soup to my list of recipes to post! In the meantime, if you don’t want to scroll through the other recipes, you can go to the table of contents at the top of the post, hit the drop down on the right and click on #11 – Stuffed Pepper Soup. It will take you directly to the recipe. Alternatively, if you subscribe below, you can get a document with all of the recipes in a printable format.
https://hauteandhealthyliving.ck.page/f362716307
Hope that helps!
Felicia says
Is it best to cook ground beef and onion before freezing or does it make the overall texture of the meat off
Elysia Cartlidge says
You can do either! I’ve cooked the beef and onion before freezing and have also frozen it raw. The advantage of cooking it before is that you can drain the fat from the ground beef. Hope that helps!
Sara says
Do I need to cook the ground beef before freezing in the stuffed pepper soup?
Elysia Cartlidge says
It’s totally a personal preference! I’ve done it both ways and the soup turned out well both times. If you cook it before freezing, you can drain off the grease, which means that it doesn’t infuse into the soup. If you’re really pressed for time, you can freeze the ground beef uncooked and it will cook in the crockpot. Just be sure to break up the clumps of ground beef as it’s cooking so that it gets evenly distributed throughout the soup. Hope that helps!
Kendall says
We’re pregnant with our first baby and planning to prep ALL of these before my due date so we can have healthy, home-cooked meals to sustain us those first couple weeks with baby. Love all the veggie-heavy options in this recipe lineup….really looking forward to the chickpea curry! Thank you for sharing <3
Elysia Cartlidge says
Congratulations on your pregnancy!! That’s awesome that you plan to make all of these freezer meals! I made these meals before my little guys were born and it was so helpful in that postpartum phase! Hope you enjoy the recipes and all the best with your new baby :)