School has started, Friday night lights are bright and busy, and practices of all sorts are happening nightly, not to mention homework and…work. The only solution tends to be the same old drive-through fast food, night after night.
With all this activity, cooking can be out of the question, unless it’s a crockpot creation! Putting together crockpot meals ahead will make life easier and home cozier. As we move into more chaos with hectic holidays, you’ll have quick, easy, and delicious meals in your freezer to create the atmosphere you crave while you decorate, trim the tree, watch holiday movies or simply partake in the rarity of relaxation! Here are some comfort food ideas to get you started!
Crock Pot Nacho Chicken
Everyone loves a touch of Mexican flavor in their weekday menu and this easy, at-home dish will not disappoint!
Ingredients
- 2-4 chicken breasts
- 1 can Rotel
- 1 package McCormick taco seasoning
- Desired toppings
Instructions
- Place all ingredients in a gallon-size freezer bag.
- Seal and place in freezer.
- When ready to cook, thaw in refrigerator overnight.
- Place in a crockpot and cook on low 8-10 hours.
- Shred with forks.
- Spread Nacho Chicken over tortilla chips and top with your choice of toppings…shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream, black beans, and/or salsa.
Crockpot Pineapple Salsa Chicken Burritos
We’ve served the Mexican menu, but this burrito has a tropical addition that will take your taste buds to an island experience!
Ingredients
- 1 1/2 lbs boneless chicken breast
- 1 20-ounce can crushed pineapple, drained
- 1 15-ounce can black beans, rinsed and drained
- 1 cup medium salsa
- ½ teaspoon cumin
- ½ teaspoon dried cilantro
- 5-6 burrito size flour tortillas (Choose gluten free if needed)
- 1 10 oz can green enchilada sauce
- 1 cup shredded cheddar/monterey jack blend
- 1 cup cooked rice
Instructions
- Place the chicken, pineapple, beans, and salsa in a gallon-size plastic freezer bag.
- Seal and place in freezer.
- When ready to use, thaw in refrigerator for 24 hours.
- Empty contents into a crock-pot and cook on low for 6 to 8 hours.
- Remove the chicken and shred.
- Mix the chicken back into the crock pot with the other ingredients.
- Add the cooked rice.
- Fill 5-6 of the burrito tortillas.
- Place in a 9×13 pan.
- Pour one can of the green enchilada sauce over the burritos.
- Top with one cup of the shredded cheese and place under the broiler until the cheese is melted.
- Serve warm.
Texas Chili
As we move out of Mexico and away from the tropics, put on your boots and take the taste of Texas home on these chilly autumn and winter evenings!
Ingredients
- 1/3 cup chopped onions
- 2 teaspoons garlic powder
- 3 cups tomato sauce
- 1 can Rotel
- 2 Tablespoons of McCormick Chili Seasoning
- 1 16-ounce can pinto beans
- 1 16-ounce can red kidney beans
- 1 cup water
- 2 pounds lean ground beef, raw or cooked
Toppings
- Sour Cream
- Shredded cheddar cheese
- Diced green onions
- Organic frito type chips (Trader Joes)
Directions
- Place all ingredients in a freezer bag and place in the freezer.
- When ready to cook, place ingredients, thawed or frozen, into the crockpot.
- Cook on low for 6-8 hours.
- If you place the meat in raw, break up the meat once it is cooked.
- Top with your preference of toppings.
Slow Cooker Apple Crisp
Moving in another direction entirely, here we have dessert and it’s as American as apple pie. That’s likely because it is apple pie, sort of. This one is a bit backward because you cook it then freeze it, that is if you don’t eat it all first!
Ingredients
- 7-8 large apples, peeled and sliced (about 6 cups)
- 1 teaspoon lemon juice
- 1/3 cup sugar
- 1 tablespoon cornstarch
Topping
- 1-1/4 cup old-fashioned oats
- 1 cup flour
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, diced
Instructions
- Coat a medium-sized slow cooker lightly with non-stick cooking spray.
- Add the apples to the bottom.
- Toss apples with lemon juice, sugar, and cornstarch.
- For the topping, combine oats, flour, brown sugar, cinnamon, and salt in a bowl.
- Cut in the diced butter until it resembles a coarse meal.
- Spread topping evenly over the apples.
- Cook on low for 3 to 4 hours or high for 2 hours until apples are fully cooked.
- Serve warm with a scoop of ice cream.
- To freeze, simply spoon into an airtight BPA-free container and place immediately in the freezer.
- When ready to serve, thaw at room temperature, return to a baking dish, and heat thoroughly in a conventional oven until warm and crisp.
Related: Three Delish Soups You Gotta Try In Your Instant Pot