Monday, August 1, 2016

Crockpot Soup Fall Freezer Meals


My favorite thing about fall is it is the season for soup!
  Below are three easy to assemble Crockpot Soup Freezer Meals.  

Crockpot Chicken Taco Soup

Makes one gallon bag, serves 4-5

Materials- 
O       Freezer Grade gallon sized Ziploc bag
O       sharpie

Ingredients
O       1 lb (about 2 cups ) chicken breasts, fat trimmed
O       1  tbsp dried minced onion
O       1 15 oz. can ((1 ¾ cup) pinto beans (drained and rinsed)
O       1 15 oz. (1 ¾ cup) can black beans (drained and rinsed)
O       1 15 oz (1 ¾ cup) bag of frozen corn
O       1 can undrained rotel   tomatoes  (optional for more spice)
O       1 can diced tomatoes, undrained
O       1 packet Taco seasoning (use only 1/2 packet for less spice)

Day of cooking
O       2 to 3 cups chicken broth

To freeze:
1. Label Bag with instructions.
2. Combine all ingredients into a Ziploc bag and freeze flat.

To Serve:
1. Thaw overnight in fridge.
2. In Crockpot, add chicken broth, and cook on low for 6-8 hours.
3. Shred chicken in crock pot once cooking is done.
4. Top with sour cream, shredded cheddar cheese, and/or tortilla chips.




Crockpot Lasagna Soup

Makes one gallon bag, serves 4-5
O        Freezer Grade gallon sized Ziploc and small Ziploc
O       sharpie

Ingredients
O 24oz jar of pasta sauce
O 1 lb (about 1 ½ to 2 cups) ground Italian sausage- cooked
O 1 tsp Italian seasonings
O Sea salt and pepper to taste
O 1 15oz can (about 1 ¾ cup) of cannellini beans, drained and rinsed
O 2.5oz of chopped fresh baby spinach (about 3 cups)
O 4 cups of chicken broth (add day of cooking if won’t fit in bag)

Day of cooking
O 5 uncooked lasagna noodles, broken into small pieces, OR 1 ½  cup pasta of your choice

To Freeze:
  1. Place all the ingredients except lasagna noodles in labeled freezer bag: 
  2. Put noodles in small Ziploc bag, store in dry pantry. 

To serve
  1. Thaw over night in fridge
  2. Cook for 6-8 hours on "low" setting in slow cooker.
  3. Add noodles and cook for an additional 30 minutes. OR cook pasta separately according to package and add to soup when ready to serve.
  4. Top with freshly grated mozzarella and/or Parmesan cheeses and serve with a side of garlic bread. 


Crockpot White Chicken Chili

Makes one gallon bag,  serves 4-5

Materials
O Freezer Grade Gallon sized Ziploc bag
O Sharpie

Ingredients
O       1 pound (about 2 cups) boneless, skinless chicken breasts 
O       2 cans-15.5oz ( about 3-3.5 cups) of Great Northern beans, rinsed and drained
O       1- 4oz can of chopped mild green chilies (half a can if want less spicy)
O       ½ bag of 1 lb bag of frozen corn
O       1 tablespoon extra virgin olive oil
O       1 tbsp dried minced onion
O       2 garlic cloves, minced
O       2 teaspoons ground cumin
O       1 tsp dried ground oregano
O       1/4 teaspoon ground cloves
O       1/4 teaspoon pepper
O       1/4 teaspoon red pepper flakes

Day of cooking
O       2-3 cups chicken broth (more broth makes it less chili and more soup like)

To Prep
1. Label your freezer bag.
2. To your freezer bag, add all ingredients except broth.
3. Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.

To Serve
1. The night before cooking, move frozen bag to your refrigerator to thaw.
2. The morning of cooking, pour contents of freezer bag into your Crockpot and add 4 cups of chicken broth.
3. Cook on “low” setting for 6 hours or until chicken is cooked through.
4. Shred chicken and serve with sour cream, cheese.  Cornbread or tortilla chips are good side.







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