Week 3, Freezer to Slow Cooker

You’ve been asking for it and it is now, finally here!  This week’s menu is maybe even one of my simplest yet.  I don’t know if you’ll throw rocks at me or love me!  Either way, I’m going to share it because it’s so easy and will save you some serious time.  The only problem with this menu is that you have to peel potatoes for 2 of the meals.  That is your most time consuming part.  I bought a 50 pound bag of potatoes for $10 and I’m trying to use them up!  I am providing the recipes and ideas for the main dishes.  You will need to come up with sides.

Here’s what we’re eating:

Slow Cooker Potato Soup
Roast, Potatoes & Carrots
BBQ Chicken
Italian Chicken
Montereys
Slow Cooker Pinto Beans

I have linked 4 of the recipes, but the other 2 are so simple that I’m not going to link to them.  I’ll give you a quick rundown right here.

BBQ Chicken:

Cook a bag of chicken breast in a bottle of BBQ sauce in the slow cooker on high for 4 hours or low for 6-8 hours.  You could later shred it for sandwiches if you wanted to, but it’s good either way.  This is so easy, you don’t even need to prep it for Freezer to Slow Cooker.

Italian Chicken


Pour a bag of chicken breast with a bottle of Italian Chicken Marinade into your slow cooker.  (I’ve heard that Italian Dressing will do, too).  Cook it on high for 4 hours or on low for 6-8 hours.

Tip:  With chicken, I almost always just throw it into my slow cooker frozen.  It always turns out awesome!