2. Beef Fajitas
Chuck shoulder roast braised low and slow with bell peppers, onion, garlic, honey, lime juice, and the classic Tex-Mex spice combination of chili powder, cumin, and paprika produces shredded beef that is deeply flavored from the inside — the spices, lime, and honey work together during the long braise to produce a beef filling with more complexity and more tenderness than stovetop fajita preparations can achieve. The shredded beef is one of the most versatile proteins from any slow cooker recipe — it serves equally well in fajita tortillas, tacos, burritos, or over rice.
Freeze in a bag: 2 lbs boneless beef chuck shoulder roast; 2 bell peppers, sliced; 1 small onion, sliced; 2 cloves garlic, minced; 1 tablespoon honey; juice of 1 lime; 1 tablespoon chili powder; 2 teaspoons cumin; 1 teaspoon paprika; ¼ teaspoon crushed red pepper flakes.
To cook: Thaw overnight. Pour bag contents into slow cooker. Cook on LOW for 8 hours. Shred beef with two forks. Serve with warm tortillas, sour cream, and guacamole.
3. Potato and Corn Chowder
Red potatoes, frozen corn, herbs, and dry spices constitute the freezer bag component of this hearty chowder; the chicken stock, butter, and heavy cream are added fresh at cooking time. The potatoes absorb the herbed broth during the long slow cook and become tender throughout, while the frozen corn thaws and softens into sweet, plump kernels distributed through the creamy finished soup. The butter and cream added at the end of the cook produce the rich, coating consistency that distinguishes a proper chowder from a vegetable soup.
Freeze in a bag: 24 oz red potatoes, diced; one 16-ounce package frozen corn; 3 tablespoons all-purpose flour; 1 teaspoon dried thyme; 1 teaspoon dried oregano; ½ teaspoon garlic powder; ½ teaspoon onion powder; salt and pepper to taste.
Also needed at cooking time: 6 cups chicken stock; 2 tablespoons unsalted butter; ¼ cup heavy cream.
To cook: Thaw overnight. Pour bag contents into slow cooker and add chicken stock. Cook on LOW for 8 hours. Stir in butter and heavy cream. Serve with warm bread.
4. Beef Stroganoff
Stew meat, baby bella mushrooms, diced onion, apple juice, beef stock base, salt, pepper, and minced garlic form the freezer bag for this classic Russian-American comfort dish. The apple juice is the liquid that keeps the bag’s contents moist during freezing and contributes a gentle sweetness during the braise that balances the beef and mushroom’s savory depth. Sour cream stirred in at the end of the cook produces the distinctive creamy, slightly tangy sauce. Served over egg noodles or rice, this is one of the most satisfying and broadly appealing slow cooker preparations available.
Freeze in a bag: 1 lb beef stew meat; 1 lb sliced baby bella mushrooms; 1 onion, diced; ½ cup apple juice; 1 tablespoon beef stock base; 2 teaspoons salt; 1 teaspoon black pepper; 2 cloves garlic, minced.
Also needed at cooking time: 1 cup water; 1 cup sour cream (stirred in at the end).
To cook: Thaw overnight. Pour bag contents into slow cooker and add water. Cook on LOW for 8 hours. Stir in sour cream. Serve over egg noodles or rice.
5. Chicken with Apple and Sweet Potato
This warming, curry-spiced preparation combines cubed chicken with diced sweet potato, unsweetened applesauce, onion, garlic, apple cider vinegar, and a spice mixture of curry powder and ginger into a dish with a distinctly autumnal sweetness and warmth. The applesauce serves as both liquid and flavoring agent, breaking down slightly during the long cook into an aromatic, slightly sweet sauce that coats the chicken and sweet potato. The curry powder and ginger give the dish a warming character that is family-friendly while being genuinely interesting to adult palates.
Freeze in a bag: 1 lb boneless chicken, cubed; 2 sweet potatoes, peeled and diced; 1 cup unsweetened applesauce; ½ cup onion, chopped; 2 cloves garlic, minced; 2 teaspoons apple cider vinegar; 1 tablespoon curry powder; ½ teaspoon ground ginger; salt and pepper to taste.
To cook: Thaw overnight. Pour bag contents into slow cooker. Cook on LOW for 8 hours. Serve over rice.
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