Smothered Steak – {Crockpot Freezer Meal}

I know I’ve said it before, but how in the world did I ever live my life without utilizing my crockpot on a regular basis?  I mean…. did we ever eat?  :)  This fall schedule has been kicking my tail.  Yesterday, I spent driving from here to there starting at 1:00 in the afternoon.  I finally got home and stayed there at 9:00 p.m.!  And guess what?  I forgot to get anything into the crockpot this morning so we ended up grabbing dinner out.  Not a cheap thing for a family of 8!

Every day that I utilize this freezer to slow cooker plan, I feel more at ease.  I feel better able to attend to the children’s needs and schedules.  I usually dread winter, but there’s one thing about winter to look forward to.  The slowing down!

Until then (and no, I’m not rushing it), here’s another slow cooker recipe to keep you going!

Crockpot Freezer Meal

Smothered Steaks

Serving Size:  6


2-3 lbs cubed steak (or enough pieces for your family)
2 cans cream of chicken or mushroom soup
2 6 oz cans of tomato paste
2 15 oz cans of tomato sauce
salt & pepper
1 teaspoon oregano
3/4 cup water


Place all ingredients together in slow cooker.  Cook on low for 7-8 hours or high for 3-4 hours.

(You can serve this over rice or pasta or all by itself.  We chose to do it all by itself, so because we’ve been eating lots of pasta this week)

Freezer to Slow Cooker Instructions

Place all ingredients into freezer safe gallon size bag.  Squish around so that the ingredients are distributed evenly.  Lay flat.  Label.  Freeze.

Hearty Western Casserole – Crockpot Freezer Meal

This meal is pretty simple.  My husband was out of town when we had this one, but my children all had different takes on it.  I was planning to eat mine plain.  One daughter thought that it tasted like a Tex-Mex sloppy joe, so she ate it on a hamburger bun.  Another daughter thought it tasted more like the fillings of a burrito and ate it inside of a tortilla.  LOL.  So….eat it however you want but the pictures you’ll see will be of my plate, where I ate it plain, with a side of green beans.  I thought it was good just how it was.  :)  Of course, a little extra cheese never hurts anything!

Crockpot Freezer Meal

Hearty Western Casserole

Serving Size: 5 (we needed to double it, but didn’t)


1.5 lbs ground beef, browned
16 oz can of corn, drained
16 oz can kidney beans, drained
10.75 oz can tomato soup
1 cup Cheese (your choice)
1/4 cup milk
1 teaspoon minced dry onion flakes
1/2 teaspoon chili powder


Combine all ingredients.  Cover and cook on low for 3-4 hours or high for 1-2 hours.

Freezer to Slow Cooker Instructions:

Combine all ingredients in a gallon size freezer safe bag.  Label & Freeze flat.

Crockpot Chicken Cacciatore – {Crockpot Freezer Meal}

When I pulled this meal out of the freezer and opened the bag up, it already smelled good.  There’s something about the smell of chopped green peppers, onions and garlic to make you feel like you’re going to eat something really delicious!  Of course, getting to smell it all day while it slow cooked in all those juices, made me excited for dinner.  In fact, as I sit here writing this past midnight, I’m getting hungry just thinking about it.  Too bad we didn’t have any leftovers!

OK, so you can tell.  I liked this awesome meal.  :)  I’ll quit “talking” now.

How about the recipe?


Crockpot Chicken Cacciatore


2 cups sliced mushrooms
1 cup sliced celery
1 cup chopped carrots
2 medium onions, chopped
1 green pepper, cut into strips
4 teaspoons of minced garlic (or 4 cloves of garlic, minced)
5-6 boneless, skinless chicken breasts
1/2 cup chicken broth
1/4 cup dry white wine
2 bay leaves
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black peper
1 14.5 oz can of diced tomatoes
1 can tomato paste
Italian Bread Crumbs (optional:  to thicken sauce at the end)
Parmesan Cheese
Hot Cooked Pasta (we used spaghetti noodles)


Combine all ingredients except pasta, Parmesan cheese and bread crumbs.  Mix it up well so that everything will evenly cook and mix flavors together well.  Cook on low for 7-8 hours or on high for 3-4 hours.  Once cooked, mix in about 1/4 cup of bread crumbs and 1/4 cup of Parmesan cheese to thicken it up just a tad. Shred meat with two forks.  Leave the lid off and cook for another 30 minutes.  Serve over hot cooked pasta or rice.

Freezer to Slow Cooker Instructions:

  1. Chop mushrooms
  2. Chop Celery
  3. Chop Carrots
  4. Chop Onions
  5. Chop Green Peppers
  6. Mince Garlic (unless you bought it in a jar)
  7. Place all ingredients except Parmesan cheese, pasta and bread crumbs into the bag.
  8. Label & Freeze
  9. On Cooking day, if you forget to get it out the night before, place in slow cooker frozen, but add an extra hour of cooking time if cooking on Low or an extra 30 minutes if cooking on High.

Here’s a picture of what it looked like before I added the pasta in:


Chicken Cacciatore 2