On Friday night after R went to sleep, I spent my evening making some crockpot meals! I made 4 freezer crockpot meals and prepped 2 additional crockpot meals for the coming week.
From start to finish (not including grocery shopping, which I had done the day before) this took about three hours to make six meals, and that includes getting everything out of the fridge, organizing, chopping, cutting meat, and all the cleanup. I don't know if that's slow or not, but this is real life, people.
For all the ingredients, I spent about $70. So that's just over $11.50 per meal! Jordan and I will at least be able to eat each meal twice, so that's a minimum of 4 servings for each meal, which means less than $3 per serving.
I wanted to share the meals I made with you. Hope you enjoy!
1. Slow Cooker Ranch Chicken & Swiss Sandwiches from Bev Cooks. Get the recipe here.
2. Slow Cooker Beef Roast and Carrots from New Leaf Wellness. Get the recipe here.
3. Cilantro Lime Chicken (not sure where this recipe came from, so I've copied it below)
1 1/2 lbs chicken breast (uncooked)
Juice from 1 lime
1 bunch chopped cilantro
1 (16oz) bag of frozen corn
2 cloves minced garlic
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt & pepper to taste
Place all ingredients in a gallon freezer bag. Mix together and zip bag closed. When ready to eat, thaw in fridge 24 hours, dump entire bag into crockpot. Cook on low for 8 hours. Serve in tortillas with your favorite toppings!
4. Taco Soup (recipe from a friend of mine)
2 chicken breasts (uncooked)
Chopped onion as desired (I use about half an onion)
Chopped cilantro as desired (I use 1/2 cup to 1 cup)
1 can corn, undrained
1 can diced tomatoes, undrained
1 or 2 cans kidney beans, undrained
1 tsp garlic (or 1-2 minced garlic cloves)
1 packet taco seasoning or 1 Tb homemade seasoning
32 oz chicken broth (will add this later)
Place everything in a freezer bag. When ready to eat, thaw 24 hours. Dump bag into crockpot and add the chicken broth. (You can add the broth to the bag initially, but I've found that the bag gets too full, so I like to avoid a potential spill and just add the broth later.) Cook on low all day (8 hours or so). Shred chicken and serve in a bowl as a soup. Top with shredded cheddar cheese and other toppings as desired.
5. Slow Cooker Paprika Pork from Bev Cooks. Get the recipe here.
Photo below via.
6. Mexican Chicken and Black Bean Soup (got it from a friend, who copied it from an unnamed cookbook)
4 chicken thighs (the recipe actually calls for 4 bone-in chicken thighs with skin removed, but I used boneless)
1 cup chopped onion
14 oz chicken broth
1 can Rotel
1 can black beans, rinsed and drained
1 cup frozen corn
1 can (4 oz) mild green chiles
1 T chili powder
1 t. salt
1 t. cumin
Add all ingredients to a freezer bag. When ready to eat, thaw 24 hours and cook on low for 8 hours. Shred chicken and spoon into bowls. Top with shredded cheddar cheese and other toppings as desired.
p.s. You can also check out more crockpot meals that I have Pinned on my crockpot board.