15 Frozen Dump and Go Crockpot Dinners (So Easy!)
Raise your hand if you love your slow cooker!
I mean it...raise your hand.
In fact, two of my favorite kitchen utensils have to be the slow cooker and freezer.
And I don’t know about you, but for me, crockpot freezer dump meals are the easiest and most convenient meals to prepare!
They can make life in the kitchen easier and are a hot commodity here on The Original Recipe!
That’s why crockpot freezer meals have become my safe place.
This roundup is full of the easiest kind of slow cooker dump-and-go freezer meals and they are the most popular online with the most saves and comments.
That’s why they are my family’s favorite make-ahead meals and will become your new best friend!
Real quick before we get into this…
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Sticky Slow Cooker Honey Garlic Chicken Thighs
Source: Sweet Peas and Saffron
You know that sauce at the Chinese takeout spot that makes you wanna lick the container?
That’s basically what this honey garlic situation tastes like, except you made it at home in your crockpot and nobody had to put on real pants to get it.
It’s one of those frozen dump and go crockpot dinners that honestly feels illegal for how easy it is.
Honey, soy sauce, garlic, a splash of apple cider vinegar and some worcestershire sauce all go into a freezer bag with chicken thighs.
That’s it.
Freeze it flat, pull it out whenever you need dinner to basically make itself, and let the slow cooker turn everything into this glossy sticky masterpiece.
The cornstarch slurry at the end is what takes the sauce from “oh that’s nice” to “I need to spoon this over literally everything on my plate.”
One reviewer said her non-chicken-loving teenager devoured it and then asked for the leftovers in a quesadilla the next day.
If that’s not a win I honestly don’t know what is.
Serve it over rice with some steamed broccoli, and you’ve got yourself a weeknight dinner that looks like you tried way harder than you actually did.
Crock Pot Honey Bourbon Chicken
Source: Thriving Home Blog
Bourbon in a crockpot chicken recipe sounds fancy but this is genuinely one of the laziest meals I’ve ever been obsessed with.
A little sweet from the honey, a little smoky from the bourbon, a little heat from the red pepper flakes.
And then that fresh ginger comes through and just ties the whole thing together in a way that makes it taste like a restaurant dish you’d pay $22 for.
The alcohol cooks off so if you’ve got kiddos, they’re totally fine eating this.
What I really love about this one is the freezer meal setup.
You whisk the sauce together, pour it over the chicken in a gallon bag, and toss it in the freezer with a bag of stir-fry veggies and some frozen rice.
Boom, you’ve got a full meal kit just waiting for a busy Wednesday.
The sauce gets thickened on the stove after cooking which gives it that gorgeous glaze consistency.
Pile it over cilantro lime rice and honestly you might never order takeout again.
Well, you will, but you’ll feel a little guilty about it cause you know this exists in your freezer.
Slow Cooker Black Bean and Corn Salsa Chicken
Source: Six Sisters’ Stuff
Ever have one of those nights where you open the fridge and just stare at it like it’s gonna magically cook dinner for you?
This is the recipe for those nights.
Black beans, corn, salsa, a packet of taco seasoning, some water and chicken breasts.
That’s literally the whole grocery list.
Dump it all in a freezer bag or straight into the crockpot, and a few hours later you’ve got shredded chicken that’s good enough for tacos, burritos, nachos, salads, or honestly just eating it out of a bowl with some cheese on top.
One family said they served it like taco soup with cheese and sour cream and it was a hit.
Another mom called it the “PERFECT dinner” because it checked every box, easy to make, kids loved it, healthy enough, and she got two extra freezer meals out of one batch.
The versatility is what gets me though.
Monday it’s burrito bowls, Wednesday it’s nachos, Friday it’s quesadillas and you used the same base for all of them.
If you’re building a stash of dump and go crockpot dinners for busy weeks, this one needs to be in rotation, no question.
Crockpot Pork Tenderloin
Source: Dessert for Two
So this ones for my people who cook for two and are tired of eating the same leftovers for six days straight.
Pork tenderloin is already the perfect size for a smaller household and this recipe leans all the way into that.
Five ingredients.
Olive oil, balsamic vinegar, garlic cloves, fresh rosemary, and the pork itself.
You toss everything into a freezer bag, squish it around a bit, and stick it in the freezer.
The real marinating magic happens while it’s defrosting in the fridge overnight, so by the time it hits the crockpot, that balsamic has soaked into every inch of the meat.
It cooks on high for just 2 to 3 hours which is kinda perfect if you start it mid-afternoon.
The creator of this recipe came up with it while she was prepping meals before having a baby and honestly that energy, that “future me is gonna thank past me” energy, is everything.
Pair it with some roasted Yukon gold potatoes and a handful of microwave peas on the hard days and you’re golden.
Not every dinner has to be a production, right?
Chicken and Rice Freezer to Crockpot
Source: Sidetracked Sarah
If comfort food had a default setting, it would taste like chicken and rice casserole.
This freezer to crockpot version keeps it simple with long grain rice, cream of chicken soup, broccoli, chicken breasts, bouillon, and cheddar cheese all going into one bag.
On cooking day you just dump it in and let the slow cooker do its thing on high for 3 to 4 hours.
The cheese melts into everything, the rice soaks up all that creamy brothy goodness, and the broccoli somehow tastes better than it has any right to in a crockpot.
One special needs mom said these freezer-to-slow-cooker recipes changed her life because she could prep on weekends while her husband was home to help, then just cook during the week without stressing.
That honestly hit me right in the chest.
Sometimes the simplest meals carry the most weight, you know?
Its not gonna win any awards for being exotic or trendy but when everyone at the table cleans their plate and you barely had to think about dinner, that’s the real win.
Slow Cooker Meatball Vegetable Soup
Source: The Family Freezer
Not everything has to be chicken.
Sometimes you just want a big bowl of soup that’s loaded with vegetables and has little meatballs floating around in it like delicious edible planets.
This one uses store-bought meatballs, a jar of pasta sauce, chicken broth, carrots, green beans, zucchini and onion.
All of it goes into a freezer bag minus the broth, and when you’re ready to cook you just add the broth and let it go on low for 8 hours.
One guy said his girlfriend declared that from now on she wants all vegetable soups to have meatballs in them and honestly I kinda agree with her on that.
The beauty of this soup is how flexible it is.
Swap in kale or spinach or yellow squash or toss in a can of beans if you want it heartier.
It fills the house with that smell, you know the one, where everyone keeps wandering into the kitchen asking “is it ready yet?”
Serve it with some crusty bread and call it a day.
This is frozen dump and go crockpot dinners at their coziest.
Slow Cooker Pesto Ranch Chicken
Source: Make-Ahead Meal Mom
Pesto and ranch together sounds like something you’d come up with at midnight while scrolling your phone but trust me, it works.
Like really, really works.
Four ingredients, that’s all.
Chicken thighs, a jar of pesto, a packet of ranch seasoning mix, and some chicken broth.
The chicken marinates as it freezes AND as it thaws which means by the time it hits the crockpot, every single bite is packed with flavor.
That’s actually one of the sneaky benefits of making these as freezer meals instead of cooking them fresh.
One reviewer added a block of cream cheese at the end and said it was incredible, and now I can’t stop thinking about it.
Serve it over garlic herb mashed potatoes with a simple salad and you’ve got a dinner that looks and tastes like you spent an hour in the kitchen.
You didn’t, though.
You spent like five minutes assembling a bag and the crockpot did the rest.
That’s the kind of energy we’re bringing to weeknight cooking.
Easy Crockpot White Chicken Chili
Source: Healthy Seasonal Recipes
Can we talk about white chicken chili for a second because I feel like its criminally underrated.
This version has chicken thighs, white beans, corn, poblano peppers and a secret weapon, cornmeal.
The cornmeal thickens everything up so it actually has that real chili body to it instead of being soupy and thin.
Plus it keeps the cream from curdling when you stir it in at the end, which is honestly genius.
32 grams of protein per serving and only 365 calories for a big two cup bowl.
You’re getting two full servings of vegetables in there too without even trying.
The freezer meal version is so clever, you toss the chicken and veggies with the cornmeal first so the pieces don’t freeze into one solid chunk, then bag it up and freeze it flat.
When you’re ready, just whack the frozen bag with a rolling pin to break it apart, dump it in with the broth, and cook for 8 hours on high.
Stir in beans and cream at the end and top with cheddar and cilantro.
One person said the poblano peppers gave it this rich depth that made the whole family ask for seconds.
This is hands down one of the best dump and go crockpot dinners for chili season.
Crock Pot Beef and Broccoli
Source: Slow Cooker Kitchen
Real talk, beef and broccoli from a crockpot hits different than the stuff from the takeout place down the street.
This recipe uses beef roast or steak cut into strips, mushrooms, onion, beef broth, soy sauce, and honey for that classic sweet-savory combo.
The broccoli goes in during the last 45 minutes with a cornstarch slurry so it stays bright and has that little bit of crunch instead of turning into mush.
Here’s the freezer meal trick though.
Everything except the broccoli and cornstarch goes in the big bag, then you put the broccoli in a smaller bag inside the big bag so you dont lose it in the freezer.
Kinda smart actually.
It looks a little messy coming out of the freezer but just rinse off the bag, let it thaw in the fridge, and you’re good to go.
Someone mentioned adding garlic powder and oyster sauce for extra flavor and I think that’s a solid move if you want it to punch a little harder.
Over a bed of white rice this is pure comfort.
Buffalo Chicken Chili
Source: iFoodReal
Imagine buffalo wings met chili at a party and decided to have a baby.
That’s this recipe.
All that Frank’s Red Hot buffalo flavor but in a thick, hearty chili form with chicken breasts, cannellini beans, carrots, celery, and diced tomatoes.
The blue cheese crumbles on top are what take it from good to absolutely unhinged good.
If blue cheese isn’t your thing, cream cheese works too and melts right into everything.
This works in the crockpot, Instant Pot, or on the stove which gives you options depending on how much time you’ve got.
For the freezer meal version, bag everything up minus the broth and cream cheese, freeze it standing upright so it fits in the pot later, and cook from frozen on high pressure for 30 minutes.
One husband apparently made several positive comments throughout dinner the first time his wife served this, and if you know anything about husbands and compliments during meals, thats basically a standing ovation.
Game day, potluck, random Wednesday when you want something with a kick, this one delivers every time.
Southwest Crock Pot Chicken and Rice
Source: Eating on a Dime
This recipe has almost 263 five-star ratings and once you make it you’ll understand why people keep coming back to leave reviews.
It’s cheesy, it’s southwest-y, it’s got black beans and corn and Rotel tomatoes and taco seasoning all working together under a blanket of melted sharp cheddar.
The chicken cooks low and slow for 6 to 8 hours then you shred it, stir in the cooked rice and cheese, and let everything get all gooey and amazing for a few more minutes.
I love that you can freeze the whole thing in a bag before cooking and just dump it in the crockpot whenever you need it.
One person said she doubled the recipe and got enough for dinner plus three meals worth in the freezer and she was so excited about it.
That energy is contagious honestly.
Top it with sour cream, diced avocado, fresh cilantro, and a squeeze of lime.
The recipe creator is a mom of 8 which means if she says this makes dinnertime a breeze, you know she means it.
This is one of those frozen dump and go crockpot dinners that basically runs itself.
Honey Garlic Chicken Crock Pot
Source: Fit Foodie Finds
Five ingredients.
That’s all that’s standing between you and one of the most popular dump and go crockpot dinners on the internet.
Chicken breasts, three tablespoons of minced garlic (yes three, trust the process), honey, soy sauce, and a little red chili garlic sauce for heat.
The honey and soy sauce create this sticky sweet savory glaze that coats everything, and the chili sauce adds just enough kick to keep it interesting without being overwhelming.
One person has been making this for years and recently started giving it as a freezer meal to friends with newborns.
She said everyone keeps asking for the recipe.
That’s the kind of meal you want in your back pocket, simple enough to make when you can barely function but impressive enough to share with people you actually care about.
Mix the sauce, pour it over the chicken in a freezer bag, seal it up and freeze for up to three months.
Serve over brown rice with green beans, and you’ve got meal prep sorted for the week.
Slow Cooker Chipotle Chicken
Source: Easy Family Recipes
If you’ve ever wondered how restaurants get that deep smoky flavor in their Mexican chicken, chipotle peppers are the answer.
These are just dried smoked jalapenos, and they come in a little can with adobo sauce in the Hispanic food aisle.
This recipe blends them with tomato sauce, onion, garlic, cumin, and chili powder into this rich sauce that the chicken slow cooks in until its fall apart tender.
The trick is removing the seeds from the chipotles before tossing them in.
That way you get the smokiness without your mouth catching fire.
After cooking, you blend the sauce smooth with an immersion blender, shred the chicken, and mix it all back together.
Now heres where it gets fun.
Tacos Monday, burrito bowls Tuesday, quesadillas Wednesday, enchiladas Thursday, and you still havent run out of ideas for what to do with it.
Its naturally low carb, paleo-friendly, whole30 compliant and gluten free which makes it one of those rare meals that works for basically everyone at the table.
Freeze it raw in a bag with all the ingredients, thaw when ready, and dump it in the crockpot.
Slow Cooker Shredded Chicken Tacos
Source: Slow Cooker Gourmet
Taco Tuesday needed an upgrade, and this is it.
The lime and honey combo in the cooking liquid gives this shredded chicken a brightness that regular taco meat just can’t compete with.
Three pounds of chicken breasts cook low and slow in chicken broth with fresh lime juice, soy sauce, honey, dried cilantro, and garlic powder.
After 6 to 8 hours on low, you shred it all up and let the chicken soak back into that flavorful broth.
Its the kind of thing that makes hard shell tacos, soft tortillas, and even lettuce wraps all taste incredible.
For the freezer meal version, throw everything into a gallon bag, freeze for up to three months, thaw before cooking, and dump it in.
Make a double batch, and you’ve got protein ready for taco night, rice bowls, salads, and nachos all week long.
Set up a little build-your-own-taco bar with shredded cheese, fresh cilantro, diced onion, and salsa, and let everyone go wild.
Minimal effort, maximum fun.
Easy Slow Cooker Chicken Taco Soup
Source: Kristine’s Kitchen Blog
No chopping required.
I’m gonna let that sink in for a second because for a soup with this much flavor, that’s kinda wild.
Salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, chicken broth, and chicken breasts all go straight into the crockpot exactly as they are.
The genius move is using salsa instead of chopping onions and jalapenos because the salsa already has all of that built in.
Six hours on low and dinner is done.
Someone said they made this for a potluck at work, and there was absolutely nothing left over.
Another person has been making it for years and their family still never gets tired of it.
The freezer meal setup is just as easy: bag everything except the broth, freeze flat, thaw when ready, and add the broth on cooking day.
Top it with Greek yogurt instead of sour cream if you’re being healthy about it, crumble some tortilla chips on top, throw on some cheese, and avocado.
This is the kind of dump and go crockpot dinner that earns a permanent spot in your meal rotation and honestly never leaves.
