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)

Ingredients:

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
 

Directions:

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

Ingredients:

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)
 

Directions:

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

 

 
 

Slow Cooker Shredded Pork Soft Tacos

My husband Ryan and I tend to steer clear of a lot of recipes that call for pork chops, pork roast or pork shoulder.  But, as I’ve been getting a little more daring these days using these crockpot meals, I’ve found some good ones!  This one falls into the “good one” category!

My husband had a stressful day at work today and he went to sit down and eat his food.  It’s not long before I hear him call in to the kitchen, “This meat has amazing flavor!”  Can you hear that sigh of relief?  I fed him pork AND he likes the flavor.  Whoohoo!  Let me do a little happy dance.  :)

It is a bit spicy, but not overwhelmingly so.  My 4 year old bravely ate half of hers, but then decided it was too spicy hot.  I kept some refried beans on hand so that I could make her a bean and cheese burrito just in case.  No other kids complained much about the spice and everyone raved about this recipe!

Crockpot Freezer Meals

Shredded Pork Soft Tacos

Serves 6-8

Ingredients

4-5 pounds of bone-in pork shoulder
1 Tablespoon of chili powder (or taco seasoning)
salt
Pepper
1 Large Onion – chopped
1 cup of root beer
1 4 oz can of canned chipotle peppers in adobo sauce, finely chopped
Flour or Corn Tortillas

Directions

  1. Rub meat with chili powder, salt and pepper.
  2. Place in slow cooker.
  3. Place chopped onions all around the meat.
  4. Chop 3-4 chipotle peppers into fine pieces (the more you do, the spicier it will be)
  5. Mix chipotle peppers with 1-2 Tablespoons of Adobo sauce from the can with 1 cup of root beer.
  6. Pour over the meat and onions.
  7. Cook on Low for 8-10 hours or on high for 4-6 hours.
  8. Shred meat with a fork
  9. Serve on tortillas and top with your favorite taco fixings!

 

Freezer to Slow Cooker Directions:

  1. Be sure you bought meat that is raw, not yet frozen.  If you discover yours is frozen already, just be sure to keep it seperate from the rest of the bag ingredients below so that you can rub it once it’s thawed on cooking day.
  2. Rub meat with chili powder, salt and pepper and place in gallon size freezer bag.
  3. Chop 1 large onion
  4. Chop 3-4 chipotle peppers from the can.
  5. Mix chopped chipotle peppers, 1-2 T. of adobo sauce (from same can) and 1 cup of root bear.  [you can use the whole can, but you may want to add more root beer if you do]
  6. Pour mixture over meat and onions in freezer safe bag.
  7. Label bag and freeze flat.
  8. Remove bag from freezer the night before cooking day to let thaw.

I hope your family enjoys this as much as our family did!

Crockpot Freezer Meals Recipe