Thursday, June 6, 2013

Frozen Crockpot Dinners - Grocery list and Recipes

Here is the (NZ friendly) Grocery List and Recipes for my Frozen Crockpot Dinners (see this post)
All these recipes are from here - my original inspiration for doing this! 

Please keep in mind that I am still trialing to see if the recipes are any good - I'll keep you updated with how they work out as I cook them (and link those posts on here with each recipe)

Also, I would recommend you double check that I have the right amount of ingredients here!
 (I ended up not having enough soy sauce for some reason - I think I overestimated how much was in a bottle)

For how much it cost me see this post.

Slowcooker Freezer Cooking Master Shopping List
68 boneless skinless chicken thighs
16 chicken thighs
16 chicken drumsticks
3.5kg-4.5kg pork shoulder roast (mine was 4kg and it's HUGE .. not sure if it will fit in slowcooker!)
4kg stewing beef
1 large jar chunky applesauce
2 bottles spicy BBQ sauce (I used HP brand)
1 bottle garlic and herb marinade (I used Nandos sauce as I had some in the fridge)
2 bottles buffalo wing sauce (I used the HP sauce instead for this - you could make your own)
2 can cream mushroom soup
Chopped peanuts (for topping)
2 pkg ranch dressing mix (I bought in bottle, not pkg)
2 package onion soup mix
2 packet taco seasoning mix
1 container pesto (6 Tbl worth)
1 bottle Dijon mustard (1c)
1 bottle Maple syrup (1/2c)
1 bottle wine vinegar (6T)
2 bag carrots (14 carrots)
1 bunch celery (2c)
4 potatoes
2 can mild salsa
4 cans crushed tomatoes
4 cans diced tomatoes
4 large (825g) cans pineapple
3 green peppers
3 red pepper
4 oranges (or 1 container orange juice)
Fresh ginger (3t)
2x can mushrooms

Pantry Staples:
Olive oil/ veg oil / coconut oil (1.5c + 15T)
Brown sugar (1c+4T)
Chili powder(10t)
Onion powder(4t)
Dried parsley(2T)
Bay leaves x2
Dried oregano(8t)
Garlic cloves (26)
Salt (4t)
chicken stock (1c)
Lime juice (2T)
Lemon juice (6T)
Soy sauce (2.5c+14T)
Teriyaki sauce(2c)
Hoisin sauce(1c)
Beef Stock (8c)
Balsamic vinegar(1c)
Chili sauce (4T)
Onions x13
 sour cream

Crockpot Applesauce BBQ Chicken (review here - thumbs up) 
·         4 boneless skinless chicken thighs
·         1/2 t ground pepper
·         2/3 cup chunky applesauce
·         2/3 cup BBQ sauce (I used Homebrand)
·         2 T brown sugar
·         1 t chili powder
1.       Spray Crockpot with non-stick cooking spray, or use a Crockpot liner for easy clean-up.
2.       Place chicken breasts on bottom.
3.       Mix all remaining ingredients together, and pour over chicken.
4.       Cook 6-8 hours on low setting. Serves 4.

·         4 chicken boneless skinless thighs
·         340g bottle of hot sauce (I used HP brand Spicy BBQ Sauce)
·         1/2 package of dry ranch dressing (28grams) (I used a squirt of bottled ranch dressing)
·         2 tbsp of butter*
1.       Spray your crock pot with non-stick cooking spray
2.       Place chicken in (I used mine frozen)
3.       Mix the hot sauce with the ranch mix and pour over chicken
4.       Cook on low for about 6-8 hours
5.       1/2 hour before serving add butter and shred chicken.
6.       Serve on rolls for a delicious sandwich (I topped mine with Ranch Dressing)

Crockpot Garlic Pesto Chicken (review here - thumbs up)
For the Chicken
·         ¾ bottle (265ml) of  Herb and Garlic Marinade with lemon juice (or similar)
·         3 T of pesto
·         3 boneless skinless chicken thighs cut into 2" pieces
For the Chicken
1.       Cut chicken into 2" pieces
2.       Pour Lawry's marinade, olive oil and pesto on the chicken pieces
3.       Marinate overnight if you have time
4.       Toss it in the crockpot on low for 6-8 hours

Crock Pot Maple Dijon Chicken Thighs(review here - thumbs up)
·         6-8 Chicken thighs (bone in)
·         1/2 C Dijon Mustard
·         1/4 C Maple Syrup
·         1 T Rice Wine Vinegar
·         1 can of Sliced Mushrooms, drained
·         1 onion sliced
1.       Spray crock pot with non-stick cooking spray
2.       Place chicken in crock pot with mushrooms and onions
3.       Mix together mustard, syrup, vinegar and pour over
4.       Cook on low for 6 hours

Beyond Easy Pulled Pork (review here - thumbs up)
3.5-4.5kg pork shoulder roast
2 onions, sliced
Dry Rub
3 tbsps chili powder
1 tsp coriander
2 tsps cumin
2 tsps onion powder
1 tablespoon dried parsley
2 tsps sea salt

Mix all dry rub ingredients together.  Rub the entire roast with the dry rub (you should use it all.)  Place a layer of onions on the bottom of your slow cooker.  Place the roast on top.  Put the rest of the sliced onions on top of the slow cooker.  NO LIQUID NECESSARY!  Cook the roast on high for 5-6 hours and then turn down to low for another 3-4 hours or until the roast is literally falling apart and easy to shred.

Easy Crockpot Mongolian Beef (review here - thumbs up)

·         450g stew meat
·         2 tsp. olive oil
·         1 onion, thickly sliced
·         1 tbsp. minced garlic
·         1/2 cup soy sauce
·         1/2 cup water
·         1/2 cup brown sugar
·         1/2 tsp. fresh minced ginger
·         1/2 cup hoisin sauce
1.       Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
2.       When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!

Crockpot Chicken Tacos (review here - thumbs up)
·         1 taco seasoning packet or use your own homemade seasoning
·         3 chicken skinless boneless thighs
·         2 c salsa
·         ¼ c of olive oil
·         ¼ c water
1.       Take 1 chicken taco seasoning packet or use your own homemade seasoning and cover the bottom of the crockpot
2.       Lay chicken on top of the seasoning.
3.       Cover chicken with salsa.
4.       Pour the olive oil and water over the top of everything. Do not stir.
5.       If frozen should take 6 hours on high, fresh less time.
6.       Shred chicken and then put back in crockpot for 30 minutes.
7.       Serve on tortillas with sour cream, cheese and a squeeze of lime.

·         6 skinless chicken thighs boneless skinless
·         3 T of lemon juice
·         Zest of 1 lemon
·         2 cloves of garlic diced
·         2 t of dried oregano
·         2½ t of soy sauce
·         1/2 c of vegetable oil
·         1/2 c of chicken stock
·         salt and pepper to taste
1.       Mix all the ingredients, except the chicken broth in a bowl and marinade overnight.
2.       Pour the marinaded chicken and ingredients into the crock pot, add the chicken stock and cook on high for 4-5 hours

Crock Pot Chicken Cacciatore (link here to verdict .. thumbs up)


·                     8 chicken thighs boneless skinless
·                     28 oz can crushed tomatoes
·                     1/2 red bell pepper, sliced into strips
·                     1/2 green bell pepper, sliced into strips
·                     1/2 large onion, sliced
·                     1 tsp dried oregano 
·                     1 bay leaf
·                     salt and fresh pepper to taste
·                     1/4 cup fresh herbs such as basil or parsley for topping


Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and coverSet crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Remove bay leaf, adjust salt and pepper and enjoy! 

Hearty beef stew recipe  (review here - semi-okay)

Serves 4


  • 450g stewing beef;
  • 2 tbsp oil
  • 4 cups beef stock;
  • 1 cup onion, chopped;
  • 1 cup celery, chopped;
  • 3 carrots, peeled and chopped;
  • 2 potatoes, peeled and cubed (optional);
  • 2 can diced tomatoes;
  • ½ tsp fresh rosemary, finely chopped;
  • ½ tsp fresh thyme, finely chopped;
  • Sea salt and freshly ground black pepper to taste;


Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge.

Crock-pot Fajitas (review here - thumbs up)
·         1 large onion cut into 1/2 in strips
·         1 green bell pepper cut into 1/2 in strips
·         1 red bell pepper cut into 1/2 in strips
·         900g stewing beef
·         3/4 cup water
·         2 tbsp. red wine vinegar (I just used regular vinegar)
·         1 tbsp. lime juice
·         1 tsp. ground cumin
·         1 tsp. chili powder
·         1/2 tsp. pepper
·         1/2 tsp. salt
·         1 garlic clove
1.       Place onion and pepper strips in bottom of crock-pot. Place meat on top.
2.       Mix water, vinegar, lime juice, and spices and pour over meat/pepper mixture.
3.       Cook covered on low for 6-8 hours
4.       Place on warmed tortilla, top with lettuce and cheese. You could also top with sour cream, guacamole, salsa, or cilantro. Serve with Spanish rice and enjoy!

Crockpot Balsamic Glazed Drumsticks(review here - thumbs down)
·         8 chicken drumsticks
·         3 tablespoons coconut oil (olive oil would work too!)
·         1/2 cup balsamic vinegar
·         3 tablespoons soy sauce
·         1 tablespoon honey
1.       Put all ingredients into a ziploc bag and you can either freeze for a make ahead meal or let marinade overnight
2.       The next morning just dump it all in the crockpot and cook on low for 6-8 hours.
3.       Enjoy!

Crock Pot Orange Chicken (review here - thumbs down!)
·         450g. boneless, skinless chicken thighs (cut into bite size pieces)
·         3 T Olive Oil
·         juice of 2 oranges (I forgot this)
·         zest from 1 orange (I forgot this too)
·         1/4 C of Orange Juice (I used Tropical Juice as I forgot to buy this also!)
·         1 t fresh ginger
·         3 T Soy Sauce
·         2 T hot sauce (I used HP Spicy BBQ sauce)
·         Chopped Peanuts (low or no salt) for topping*
1.       Spray Crock Pot with non stick cooking spray
2.       Place cut chicken into crock pot
3.       Mix the rest of the ingredients together except for peanuts and pour over chicken
4.       Cook for 4-6 hours on low
5.       Serve with Stir Fried Veggies or rice or both! and top with chopped peanuts

Crock-pot Honey Garlic Chicken (review here - thumbs up)
·         Whole Chicken
·         5 garlic cloves chopped
·         1 tsp. oregano
·         3/4 cup soy sauce
·         1/4 cup ketchup
·         1/2 cup spicy honey bbq sauce (I just added honey to the HP Spicy BBQ Sauce)
·         1/3 cup honey
·         pinch of salt
·         dash of pepper

1.       Place Chicken in crock-pot.
2.       Mix spices, soy sauce, ketchup, bbq sauce, and honey. Pour over chicken.
3.       Cook on low 6 hours.
4.       I split the leg quarters but you don't have to.

Crockpot Beef Tips & Gravy
Yield: 4 servings
·         1.1kg cubed beef (stew meat)
·         1 packet Dry Onion Soup Mix
·         1 can Cream of Mushroom Soup (although Cream of anything will work)
·         2 cups beef beef broth or stock
·         Salt & Pepper
1.       Add beef cubes to Crockpot, season with salt & pepper.
2.       In bowl combine soup mix, soup & broth, stir to combine.
3.       Dump mixed ingredients over top of beef, stir.
4.       Cook on low 6-8 hours.

Yield: 4 servings
·         4 boneless skinless boneless chicken thighs
·         small bag of baby carrots (or chopped up normal ones)
·         2 large cans of pineapple, undrained
·         4 garlic cloves, chopped
·         1 medium red onion, cut into chunks
·         1 cup Teriyaki Sauce 
1.       Add all ingredients into Crockpot
2.       Cook on low temperature 6-7 hours

Sima J

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