As avid slow cookers we are all aware of how convenient they are in our busy, busy lives.
But is there even MORE convenience we can get from these wonderful machines??

The answer is Freezer Meals or Freezer Bags for Slow Cookers – sometimes called ‘dump bags’ … because on the day of cooking you need only to ‘dump’ the defrosted bag contents into the slow cooker and dinner is done! ?

If you are a regular visitor to our website or group you may already be familiar with them.
But for those who may not be let me go over the basics again before we move onto the recipes, shopping lists and instructions that you’ll need to get started making yours! 🙂

Often the longest process in slow cooking (even as short as it may be) is the preparation time.  The dicing, peeling, measuring and prepping of your ingredients.
Dump bags take the work out of this for you.

The basic technique is to prep all your recipe components in advance…. many people will do several batches of each recipes, and often several recipes, on the one day.
Each bag contains all the ingredients of the recipes already prepared and in the bag and any you don’t want to add in advance you simply mark on the outside of the bag with a permanent marker to add on the day when you cook.

If you clearly label your Dump Bags in the freezer then you just browse your selection, pick the bag you want the day before, pop it in the fridge to defrost then hey presto the next day you dump and run!

Here are some basic tips to remember with Freezer Meals/Dump Bags in general:

# Label all meals with the name of the meal, the date it was frozen, any ingredients it that may need to be added (stock, water, canned tomatoes, etc.) and cooking time (e.g. 8 hours on low, 4 hours on high) Use a water proof permanent marker to ensure the writing stays on.

# Use the best quality bags zip seal bags you can afford for the best seal and least chance of any tears or rips.

# Store meals as flat as you can to save space and for a more even defrosting time.

# When packing foods in to the bag for freezing remove most if not all the air. The air in the bags will cause freezer burn. This is why it is a good idea to use good quality freezer bags so you can also add liquids (tinned tomatoes, stock, soup mix) to fill the gaps between your ingredients. Vacuum sealing the bag is great too if you have that option.

# Avoid adding potatoes to the meal base that is to be frozen. To save time during the week peel potatoes and store in a container of water ensuring that the potatoes are covered.

# Other foods to avoid are ones high in water content such as zucchini’s (courgettes), yellow squash and again potatoes. You can always Google your particular vegetable and its suitableness for freezing if you are unsure. Also dairy products should be avoided as they will curdle and split upon defrosting.

# Freezing bulk raw meals will save you time but they also have an expiry date, a maximum of 3 months is the general consensus for keeping raw frozen meals.

# If you are unsure how a meal will freeze, take a portion of the next slow cooker meal you are about to cook and freeze it as a test run.

# Try out new recipes to be sure you like them before you do bulk lots of them to freeze.

# Blanch vegetables before freezing where possible to preserve quality.

# Make a menu, decide what you want to prepare and how many of each.  Then make a shopping list from this menu.  You will often find cooking in this way is cheaper since you can buy in bulk.

# Keep in mind how some foods will respond to freezing.  eg some fresh herbs and seasonings could decrease in flavour, pastas and grains if pre-cooked can be softer after the freezing process etc.

# Schedule ahead a day or a half a day to prep, chop, and bag your freezer meals.  The time you spend now will save you in the long run.

# Remember to always thaw safely prior to slow cooking.  Some people will cook these bags from frozen but I advise against this.  Defrost in fridge overnight or in microwave in a microwave safe container.  Do not thaw on bench tops at room temperature.

That’s really all you need to know to get started

Next let me show you the 14 recipes that will feature in this set.  All recipes included are recipes that feature in the new Slow Cooker Central 2 book!

Remember we also have two other 14 day freezer meal recipe/shopping list sets on our website at:
– 14 Slow Cooked Freezer Meals!! ~ Instructions, Recipes & Shopping Lists ~
– Winner Winner Chicken Dinner – 14 Slow Cooked Chicken Freezer Meals!! ~ Instructions, Recipes & Shopping Lists ~
And all the basics you need to know about Dump Bags/Freezer Meals  at:
– Freezer Meals for Slow Cookers

**14 SLOW COOKER RECIPES FOR FREEZING**

1. Beef and Broccoli
http://www.slowcookercentral.com/recipe/beef-and-broccoli/

2. Smokey BBQ Chicken with Bacon
http://www.slowcookercentral.com/recipe/smokey-bbq-chicken-with-bacon/

3. Chutney lamb chops
http://www.slowcookercentral.com/recipe/chutney-chops/

4. Hidden Veg Spaghetti Sauce
http://www.slowcookercentral.com/recipe/hidden-veg-spaghetti-sauce/

5. Asian Inspired Whole Chicken
http://www.slowcookercentral.com/recipe/asian-inspired-whole-chicken/

6. Simple and Saucy Pork Chops
http://www.slowcookercentral.com/recipe/simple-n-saucy-pork-chops/

7. Sweet & Sour Sausages
http://www.slowcookercentral.com/recipe/sweet-sour-sausages/

8. Apricot Chicken Curry
http://www.slowcookercentral.com/recipe/apricot-chicken-curry/

9. Blackberry Sweet and Savoury Steak
http://www.slowcookercentral.com/recipe/blackberry-sweet-savoury-steak/

10. Sweet Plum Chicken
http://www.slowcookercentral.com/recipe/sweet-plum-chicken/

11. Saucy Pulled Lamb & Slaw Sliders
http://www.slowcookercentral.com/recipe/saucy-pulled-lamb-slaw-sliders/

12. Saucy Snag Casserole
http://www.slowcookercentral.com/recipe/saucy-snag-casserole/

13.  Slow Cooker Beef Stew
http://www.slowcookercentral.com/recipe/slow-cooker-beef-stew-2/

14.  Spicy Shredded Mexican Chicken
http://www.slowcookercentral.com/recipe/spicy-shredded-mexican-chicken-perfect-for-tacoswraps/

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**Recipe Preparation Notes**

Recipe #1 – Beef and Broccoli

– Place beef strips in freezer bag.
– Combine all other ingredients (except broccoli and cornflour) and pour over beef in bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze
– Also note on the outside of your bag to have broccoli and cornflour available to add to the recipe on cooking day as noted in final two steps of recipe.

Recipe #2 – Smokey BBQ Chicken with Bacon

– Place chicken and bacon in freezer bag.  For purposes of freezing this meal we have excluded the pre browning stage.
– Combine all other ingredients and pour over the chicken and bacon in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

Recipe #3 – Chutney Lamb Chops

– Place lamb chops in freezer bag.
– Combine all other ingredients and pour over the chops in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

Recipe #4 – Hidden Veg Spaghetti Sauce

– For purposes of freezing this meal we have excluded the pre browning stage.  Using a lean mince will reduce excess oil.
– Combine all ingredients (except zucchini, cornflour and salt and pepper) and place in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze
– Also note on the outside of your bag to have your zucchini and also your cornflour and S&P available to add to the recipe on cooking day as noted in final stage of recipe.

Recipe #5 – Asian Inspired Whole Chicken

– Place fresh chicken in freezer bag
– Combine all other ingredients and pour over the chicken in the bag.  You may also decide to place the other ingredients in a separate small bag inside the main freezer bag then combine the two at time of cooking instead.
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze.  In the case of a whole chicken be extra sure to defrost FULLY before cooking.

Recipe #6 – Simple and Saucy Pork Chops

– Place pork chops and onions in freezer bag.
– Combine all other ingredients and pour over the chops in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

Recipe #7 – Sweet and Sour Sausages

– Place sausages, onions and carrots in freezer bag.
– Combine all other ingredients and pour over the ingredients in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

Recipe #8 – Apricot Chicken Curry  

– Place chicken in freezer bag.
– Combine all other ingredients and pour over the chicken in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freez

Recipe #9 – Blackberry Sweet and Savoury Steak

– Place steak in freezer bag.
– Combine all other ingredients and pour over the steak in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

Recipe #10 – Sweet Plum Chicken

– Place chicken in freezer bag.
– Combine all other ingredients and pour over the chicken in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

Recipe #11 – Saucy Pulled Lamb & Slaw Sliders

– Place lamb in freezer bag.
– Combine all other ingredients (except cornflour and water) and pour over the lamb in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze
– Also note on the outside of your bag to have your cornflour and water available to add to the recipe on cooking day as noted in final stage of recipe.

Recipe #12 – Saucy Snag Casserole

– Place sausages and onion in freezer bag.
– Combine all other ingredients (except potato) and pour over the sausages in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze
– Also note on the outside of your bag to have potato available to add to the recipe on cooking day

Recipe #13 – Slow Cooker Beef Stew

– For purposes of freezing this meal we have excluded the pre browning stage.
– Place beef cubes into freezer bag
– Crush tomatoes as per recipe instructions and combine them with the tomato juice, onions, celery, carrots, herbs, beef broth and bay leaves and pour over beef in bag.
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze
– Also note on the outside of your bag to have potato, peas, flour and extra beef broth available to add to the recipe on cooking day in the final stage of recipe prior to serving

Recipe #14 – Spicy Shredded Mexican Chicken

– Place chicken in freezer bag.
– Combine all other ingredients and pour over the chicken in the bag
– Seal bag well after removing excess air, note cooking time/temp on bag with permanent marker and lay flat to freeze

**SHOPPING LIST**

— Butcher — 

500g beef strips

1kg stewing beef, cubed

1kg rump steak

1.75 kg chicken thigh fillets

1kg chicken drumsticks

1 x 2.5kg whole chicken

250g bacon

8 lamb chops
1 kg lean beef mince
4 pork chops

1.75kg thin beef sausages
1.5kg lamb roast

— Produce — 

Broccoli – 1 head

2 large cloves garlic crushed + 1 heaped tsp minced garlic + 2 tsp minced garlic

8 medium onions

9 carrots

1 zucchini,

4 celery stalks,

1 capsicum cut into large pieces

7 potatoes

— Grocery Items — 

5 cups liquid beef stock/broth (or stock powder to make up to 5 cups)

200ml vegetable stock/broth (or stock powder to make up to 200ml)

1/4 cup soy kecap manis sweet soy sauce

½ cup + 2 tsp soy sauce

1/4 cup + 1 tbsp hoisin sauce

1/8 cup fish sauce

3 tbsp sweet chilli sauce

5 tablespoon Worcestershire sauce

1 and 1/4 cups bbq sauce

3 cup tomato sauce/ketchup
1 cup brown sugar + 8 tbsp brown sugar packed

1 Tbs tomato paste

1 tsp mild chili sauce

1 can whole tomatoes
3 cans diced/crushed tomatoes

1 and 1/2 tsp Italian seasoning

5 tsp curry powder

2 bay leaves

1/4 tsp paprika

1 and 1/2 tsp mustard powder

1/2 tsp salt
4 tsp black pepper
salt pepper extra to season to taste

1 tsp oil
4 tsp sesame oil

3 x 40g pkt dry French onion soup mix

1 x 425ml tin of apricot nectar

1/2 c. all-purpose flour + 1 tbsp plain

6 tablespoons cornflour

+ water on hand

1/2 cup plum jam/reserve

1 Tablespoon honey

1/2 cup blackberry jam

1/3 cup rice wine vinegar

225g x can of pineapple pieces in juice (drained)

1/2 cup fruit chutney

half a bag of frozen mixed vegetables

1 cup frozen peas

Happy Meal Prepping!