Slow cooker freezer meals are a must for any family and for the budget-savvy home cook. Often referred to as “dump meals” or “dump bags”, what makes it easy, is that you thaw and simply dump the contents of your freezer bag into your Crockpot. Then you let it do its thing as you go about your day. And when it’s dinnertime: your delicious home-cooked meal is ready to devour. This style of cooking awards you some precious time back, and it also happens to be kind to your wallet. Win, win.

To make perfect Crockpot freezer meals, there are a few tips and tricks to getting it just right. You don’t want to end up with a stew that’s way too soupy or vegetables that are mushy and unappetizing. Here’s what you need to know!

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Get the Right Meal Prep Equipment

Before you start planning which meal to make, you need the right equipment: a slow cooker, freezer bags, a permanent marker and labels (although these aren’t entirely necessary). We recommend buying name-brand freezer bags that are sturdy. The ones that have the slide lock are the easiest.

Always Label Your Freezer Bag First

Once you’ve decided what you’re going to make, it’s important you label your freezer bags. Do not attempt to label once the food is in, not only will the bags be too hard to write on, but the marker often won’t work, or the label won’t stick because of the moisture released from the ingredients inside.

This surefire labelling method will help you remember what you froze, how long it’s been in your freezer and how to cook it. First label what the meal is, for example: “Chicken Tortilla Soup” or “Turkey Chili” and write down the date you made it. Then label it with ingredients that need to be added before cooking as well as cooking instructions. For example: add 1/2 cup broth before cooking, set on high for 6 hours.

Label it with instructions on how you’re going to serve the meal once it’s ready – so you know which ingredients you need to have on hand before slow-cooking. If it’s a chili, maybe you want to serve it with avocado, fresh cilantro and some grated cheese. If it’s a curry, you might want to serve with toasted coconuts, peanuts and fresh mint. Or if you’re making chicken tortilla soup, you will certainly need to have tortillas on hand to crisp up and top your bowl.

Related: This Clever Trick Will Prevent Freezer Burn for Good (And Major Food Waste)

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Time-Saving Tips for Freezer Meal Prep

Take your time chopping up all ingredients first and prepping the sauce or marinade before packing. It’s best if all prep work is done before for efficiency and for easy clean-up. Usually prepping for slow-cooked meals only takes 15-20 minutes.

Some savvy home-cooks like to make several different freezer meals at once, so they’ll prep four different recipes first, then pack all of the bags and freeze. This will usually take a whole day to do.

Some slow cooker recipes call for sautéing or blanching the veggies, or browning the meat beforehand. We’ve found these steps to be unnecessary. Just toss everything in, uncooked.

How to Pack Freezer Bags

To avoid big spills and messes in the kitchen, stand the bags upright to pack. You can buy special baggy rack holders online, or simply place the bag in a big bowl so it won’t fall over as you’re adding the ingredients.

No matter the meal, you can add the ingredients to the bag in any order. Some people prefer veggies and beans at the very bottom, sauces and marinades in the middle, and meat on top; but, once in the slow cooker, it will all meld together.

When closing up the bags, press them firmly to ensure all the air is released. Then lay the bag flat in the freezer (this allows for easy defrosting, and it doesn’t take up as much of your precious freezer space).

Related: Can I Freeze This? How to Freeze Fruit, Cheese, Leftovers and More

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Do’s and Don’ts for Slow Cooker Freezer Meals

If you’re making a meat Crockpot meal and your chicken, turkey, lamb, pork or beef is already frozen, don’t defrost it before adding it to your bag. You never want to defrost raw meat and then freeze it again.

Slow-cooked meals tend to release a lot of liquid, especially if you’re cooking lots of veggies. You don’t need to add as much broth or water as you think; otherwise, you’ll end up with a soupy texture and diluted flavour.

Most dairy products need to be added to the slow cooker the day of cooking and shouldn’t be frozen, for example: milk, cream, sour cream and cheese.

If your recipe includes pasta, add it the day-of, don’t freeze beforehand. Pasta tends to get very, very mushy, so unless you’re making a baked ziti, add the pasta 15 minutes before cooking time is up.

Be careful with veggies that get too mushy, like broccoli, asparagus or leafy greens. Add those towards the end of the cook time to preserve some texture. If you don’t mind mushy veggies, then you can add them in with the rest of the ingredients.

Related: 10 Tasty Uses for Leftover Food Scraps to Reduce Food Waste

How to Thaw and Cook Crockpot Freezer Meals

Always thaw the freezer meal first before adding it to the slow cooker… this is important for food safety. You can defrost the freezer bag by placing it in the fridge the night before. The meals tend to store well in the freezer for 3-4 months.

Depending on how much time you have, most meals need to be cooked for 4 hours on high or 6-8 hours on low.

The Best Crockpot Freezer Meals to Make

The best meals to make in the slow-cooker are soups, stews, curries, chilis, daals, meatballs, ribs, brisket and roasts. We don’t recommend slow-cooked fish, seafood or pasta dishes.

There you have it: the ins and outs of making Crockpot freezer meals for any weeknight dinner!

Looking for some tasty slow cooker dishes to try? Start with our most popular slow cooker recipes.

Published September 1, 2018, Updated April 11, 2020