Homemade Freezer Meals – One Month? In ONE Day?

Here is a total of 18 chicken and 9 pork meal options. Why 27? Because I felt like it would cover most months for me. We tend to eat left overs often and restaurants once or twice per week, but we are trying to cut back on our eating out, hence the bulk style meal prep.

I attempted to prepare 10 meals in one hour and failed 😦 However, it only really took me two hours total and my kitchen was not a disaster. I am an extremely messy cook, so that is saying a ton!! I will not have as many pictures, if you like them please check out my original blog on the 10 meals in one hour here.

Last time, the recipes were both hits and misses. My husband feels I am a much better cook than my crock pot.  Thanks, honey!!  With that said, most of the recipes below are crock pot recipes but I will cook them on the stove top because no one has time for that and I’m not hip enough to have an insta-pot.

My shopping list

I’m not going to provide my shopping list because I’m sure it will be different than yours and take up pointless space.  However, I will provide the combined amount of meat because that will most likely be the same for all of us.

  • 22 lbs of boneless chicken breast
  • 18 lbs chicken thighs (I used all boneless,skinless)
  • 4.5 lbs pork tenderloin
  • 26 pork chops
  • 2 lbs sausage links.

Expenses – – $225!!

I bought a small portion from Aldi’s because they were having a fantastic sell on the items. Then I bought another small portion from Sprouts, a local grocery store that has great prices on produce. All the meats, canned items, frozen vegetables, random sauces, etc. were purchased at Walmart through the online grocery pick up.

This was my first time to use the grocery service and I guarantee you it will not be my last. I’ve been so late to get on the band wagon because I like to price match and honestly, I like to pick my own stuff.  But this long list of items (and many I wasn’t sure if Walmart carried, yes they had it all) would have taken well over an hour (probably two) to wander through the store to find everything I needed.  With a quick search and click, I was able to place my order in 25 min. and have it ready the following morning after I took my kids to school.  Pretty darn perfect!

The grant total for me was $225.  Which is awesome for a full month of food.

But, can I really do all these recipes in one day? 

Just like the first time around, I have written all of the names of the recipes on gallon size ziplock baggies.  I will also have all the needed spices open and ready.

I feel like pre slicing the vegetables and meat in advance is cheating, so everything will be done in the same day. I sliced all the meats into strips at one time.  I use a scale to determine how many pounds of the sliced chicken, pork tenderloin, I am adding.  All meats are raw except for the pork tenderloin because pork is really hard to cut when it is raw. I have a separate cutting board and knife for raw foods and vegetables.

Last time, I mixed everything together in a large bowl and then transferred it to the ziplock bag, this time I placed most things directly into the bag (a much better method).  If a can of soup needs to be mixed with milk (or something like that) I will do that in a small bowl then add to the ziplock bag. It made for a much faster and smoother transition.

And GO!!! 

Start time for chopping meats and veggies: 9am

Finished at: 11am

Start time for recipes: 11 am

Finished at 4:30

There were a few items that I ran out of that I will go to the store for (two bell peppers and more pork loins, I ended up with chicken thighs because they were cheaper), but I have children at the house and can’t leave, so I will get them tonight and add them.  If I had them, I know I would have finished by 5:00.

Heck YEAH, I can!! 

This was a great success! I made 27 meals in six hours, which I am ecstatic about. Yes, it was a long day, but I believe it was completely worth it.

As for how they tasted, I feel that is extremely personal and whether my family liked it doesn’t mean your family would.  Also, this time around I did not do the recipes exactly, if I felt like my family wouldn’t like a spice I didn’t add it or if they would want it sweeter I made it that way. Though I am excited to share this experience with you, it is important for me to remember this is really for my family. If you have a question on a specific recipe, then please ask I would love the comment and I would be happy to answer your question.

20170323_170347.jpgFor those wondering how I stored all this food, I placed them in double zip lock bags, laid them flat and placed them in the freezer. I do have two normal size refrigerators, had I only had one, this would have been tough to do, but still manageable.

There were 6 meals I put directly into the refrigerator to eat this week.  Had I thought of it, I would have put the first meal directly into the crock pot and then I would have had dinner ready for tonight, but I didn’t think of that in time. Silly me.



CHICKEN – 18 Options

Jalapeno Popper Chicken Taquitos

Author: Tiffany – http://www.lecremedelacrumb.com/slow-cooker-jalapeno-popper-chicken-taquitos/


  • 3-4 chicken breasts, frozen or thawed
  • 8 ounces cream cheese
  • ⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
  • 1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella – use your favorite!)


  1. Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
  2. minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
  3. Use two forks to shred chicken and stir it in with the other contents of the crockpot.
  4. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
  5. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
  6. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes – watch carefully so they don’t burn!)
  7. Serve warm with dipping sauces and toppings if desired.

Balsamic Chicken 


  • 2 c. Brussels sprouts, trimmed and halved
  • 2 c. baby red potatoes, halved or quartered if large
  • 4 boneless skinless chicken breasts
  • 1/2 c. balsamic vinegar
  • 1/4 c. low-sodium chicken broth
  • 1/3 c. brown sugar
  • 2 tbsp. grainy Dijon mustard
  • 2 tsp. dried thyme
  • 2 tsp. dried rosemary
  • 1 tsp. dried oregano
  • 1 tsp. crushed red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • Freshly chopped parsley, for garnish


  1. In a large slow cooker, add Brussels sprouts and potatoes in an even layer and place chicken on top.
  2. In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar, mustard, dried thyme, rosemary, and oregano, and crushed red pepper flakes. Season generously with salt and pepper.
  3. Pour marinade over chicken and vegetables. Scatter all over with garlic.
  4. Cover and cook on high until chicken is fall-apart tender, 4 1/2 to 5 hours.
  5. Garnish with parsley and serve with the juices.

Chicken Caesar Sandwiches

By: http://www.delish.com/cooking/recipe-ideas/recipes/a50666/chicken-caesar-sandwiches-recipe/


  • 2 c. creamy caesar dressing, plus more for serving
  • 1 c. chicken broth
  • 1 lb. Boneless Skinless Chicken Breast
  • 1 tbsp. lemon juice
  • 2 cloves garlic, minced
  • 1 c. finely grated Parmesan
  • 1 head romaine lettuce, chopped
  • 4 ciabatta rolls
  • 1 tbsp. Butter (optional)
  • shaved Parmesan (for serving)


  1. Add the first five ingredients in the bowl of a slow cooker and toss to combine. Season with salt and pepper. Cook on high heat for 3-4 hours.
  2. When the chicken is cooked, drain most of the liquid. Shred the breast meat with two forks in the bowl of the slow cooker. Toss with more caesar dressing.
  3. Toast and butter ciabatta rolls, if desired. Top bottom halves with romaine, shredded chicken and shaved Parmesan. Place top halves on top and serve warm.

Brown Sugar BBQ Chicken 

By: http://www.delish.com/cooking/recipe-ideas/recipes/a47545/brown-sugar-bbq-chicken-recipe/


  • 2 lb. boneless skinless chicken breasts
  • 1 c. barbecue sauce, plus more for drizzling
  • 1/2 c. brown sugar
  • 1/4 c. bourbon (can substitute with CHEAP vanilla extract)
  • 1/4 c. Italian dressing
  • 1 tbsp. garlic powder
  • 1 tbsp. paprika
  • kosher salt
  • Freshly ground black pepper
  • 6 Slider buns
  • Coleslaw, for serving


  1. In a slow-cooker, add chicken breasts, barbecue sauce, brown sugar, bourbon, Italian dressing, garlic powder, and paprika. Season with salt and pepper.
  2. Toss until well coated, then cover and cook on high, 6 hours.
  3. Shred chicken and serve on buns with a drizzle of barbecue sauce and top with coleslaw.

Garlic Parmesan Chicken 

By: http://www.delish.com/cooking/recipe-ideas/recipes/a46066/slow-cooker-garlic-parmesan-chicken-recipe/


  • 1/3 c. plus 2 tbsp. extra-virgin olive oil
  • 2 lb. bone-in chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. baby red potatoes, quartered
  • 2 tbsp. butter
  • 5 cloves Garlic, Chopped
  • 2 tbsp. chopped fresh thyme
  • Grated Parmesan, for serving
  • Chopped fresh parsley, for serving


  1. In a large skillet over medium-high heat, heat oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
  2. Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, butter, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
  3. Garnish with Parmesan and parsley and serve.

Chicken, Bouillabaisse – Style

By: http://www.delish.com/cooking/recipe-ideas/recipes/a30124/chicken-bouillabaisse-style-recipes/


  • 1 tbsp. olive oil
  • 3 lb. bone-in chicken thighs
  • salt and pepper
  • 1 large bulb fennel
  • ½ c. dry white wine
  • 1 medium onion
  • 2 clove garlic
  • 1 can chicken broth
  • 1 can diced tomatoes
  • 1 bay leaf
  • ½ tsp. dried thyme
  • ¼ tsp. saffron threads
  • Crusty French bread for serving (optional)


  1. In 12-inch skillet, heat olive oil on medium-high until hot. Sprinkle chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Add chicken to skillet in 2 batches, and cook 7 to 8 minutes per batch or until lightly browned on both sides, turning chicken over once and adding more oil if necessary. With tongs, transfer chicken thighs to medium bowl once they are browned.
  2. Meanwhile, trim stems and tough outer layers from fennel bulb. Cut bulb into quarters, then thinly slice bulb crosswise.
  3. After all chicken is browned, add wine to skillet and heat to boiling on high, stirring to loosen any browned bits. Boil 1 minute, stirring.
  4. In 4 1/2- to 6-quart slow cooker bowl, combine fennel, onion, garlic, broth, tomatoes with their juice, bay leaf, thyme, and saffron. Top with browned chicken, any juices in bowl, and wine mixture from skillet; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours or on high setting 4 hours.
  5. With tongs, transfer chicken to serving bowls. Discard bay leaf. Skim and discard fat from sauce. Pour sauce over chicken. Serve with bread if you like. Makes about 8 cups.

Creamy Chicken and Potatoes

By: http://www.delish.com/cooking/recipe-ideas/recipes/a27949/creamy-chicken-potatoes-ghk0907/


  • 2 c. peeled baby carrots
  • 1 lb. red potatoes
  • 1 small onion
  • 1 clove garlic
  • 1 cut-up chicken
  • 1 c. chicken broth
  • 3 tbsp. cornstarch
  • ½ tsp. dried thyme
  • salt and pepper
  • 1 package frozen peas
  • ½ c. heavy or whipping cream


  1. In 5- to 6-quart slow cooker, combine carrots, potatoes, onion, and garlic. Place chicken pieces on top of vegetables. In 2-cup liquid measuring cup, with fork, mix chicken broth, cornstarch, thyme, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; pour mixture over chicken and vegetables. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 6 hours.
  2. With tongs or slotted spoon, transfer chicken pieces to warm deep platter. With slotted spoon, transfer vegetables to platter with chicken pieces. Cover platter to keep warm. Stir peas and cream into cooking liquid; heat through. Spoon sauce over chicken and vegetables on platter.

Chicken Pot Pie

By: http://www.delish.com/cooking/recipes/a46338/slow-cooker-chicken-pot-pie-recipe/


  • 1 c. carrots, diced
  • 1 Medium Onion, Diced
  • 1 bag frozen peas
  • 1 bag frozen corn (or 1 can corn, juices drained)
  • 2 lb. boneless chicken breasts
  • 3 cans cream of chicken soup
  • 3 c. water
  • 1/2 tsp. salt
  • 1/2 tsp. Pepper
  • 1 tsp. garlic powder
  • 1 tube refrigerated biscuit dough (such as Pillsbury Grands Buttermilk biscuits)


  1. Pour carrots, onion, peas and corn into the slow cooker. Chop chicken breasts into bite-sized pieces and add to the slow cooker, along with the cream of chicken soup and water. Season with salt, pepper and garlic powder. Stir.
  2. Cover with lid and cook on high for 4-5 hours (or low for 6-8).
  3. Once the time is almost up, preheat the oven to 350 degrees F. Turn off the slow cooker and place all of the biscuit dough pieces side by side on top of the chicken mixture. Remove the ceramic, inner part of the slow cooker (the bowl) and place it in the oven for 12-15 minutes, or until the tops of the biscuits are golden. Ladle the chicken pot pie into bowls and serve.
Honey Teriyaki Chicken
Author: Alyssa


  • 4 boneless chicken breasts, about 2 pounds
  • ½ cup soy sauce
  • ½ cup honey
  • ¼ cup rice wine vinegar
  • ¼ cup onion, chopped
  • 2 garlic cloves, minced
  • ¼ teaspoon pepper
  • ¾ teaspoon ground ginger
  • ¼ cup water
  • 3 Tablespoons Cornstarch
  • Optional garnish: green onions, sesame seeds


  1. Spray your slow cooker with cooking spray and place the chicken breasts in the bottom. In a small bowl whisk the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ginger. Pour over the chicken breasts.
  2. Cook on high for 3-4 hours or low for 4-5 or until chicken is cooked throughout and shreds easily. Once the chicken is cooked, remove with a slotted spoon and shred on a plate.
  3. Pour the sauce into a medium sauce pan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About 2 minutes.
  4. Add the chicken back to the slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish if desired.
Chicken Fajitas

Recipe source: Cooking Classy


  • 2 lbs boneless skinless chicken breast halves
  • 1 (14.5 oz) can petite diced tomatoes with green chilies
  • 1 red, orange and green bell pepper, julienned
  • 1 large yellow onion, halved and sliced
  • 4 cloves garlic, minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey
  • For serving:
    • Flour tortillas, sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese


  • Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
  • In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
  • Cover and cook on HIGH heat 3 – 4 hours or low heat 6 – 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
  • Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
Chicken with Thai Peanut Sauce


  • 1 1/2 pounds chicken breasts
  • 1 cup canned coconut milk
  • 3/4 cup chunky natural peanut butter
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice wine vinegar (or apple cider vinegar)
  • 1/2 teaspoon crushed red pepper flakes (more or less, to taste)
  • 1/3 cup chopped peanuts, for garnish
  • Fresh cilantro, chopped, for garnish
  • Rice, rice noodles, or lettuce leaves, for serving


  1. Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl, stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) Pour over chicken.
  2. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours (or until chicken is tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM. Remove chicken from slow cooker, cut into chunks, and shred. Return shredded chicken to slow cooker to allow it to absorb sauce and heat through.
  3. Serve chicken and sauce over cooked white or brown rice, cooked rice noodles, or stuffed inside large lettuce leaves, as wraps. Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.

Honey Garlic Chicken and Veggies



  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves


  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper


  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
Asian Chicken Lettuce Wraps


  • 2 lbs ground chicken (not ground chicken breast)
  • 3 cloves garlic, minced
  • 1 red bell pepper, cored and finely chopped
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup hoisin sauce
  • 2 Tbsp soy sauce
  • Salt and freshly ground black pepper
  • 1 (8 oz) can sliced water chestnuts, drained and rinsed
  • 1 1/2 cups cooked white or brown rice
  • 3 green onions, sliced
  • 1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)
  • 2 heads iceberg lettuce


  1. Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 – 6 minutes. Drain off liquid and pour mixture into a 5 – 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 – 3 hours until chicken is tender.
  2. Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 – 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.

Bourbon Chicken

Recipe by Spend With Pennies at http://www.spendwithpennies.com/crock­pot­bourbon­chicken/


  • 3 lbs boneless skinless chicken thighs
  • 3 tablespoons cornstarch
  • ¼ cup sliced green onions (or more to taste)
  • ½ teaspoon fresh grated ginger
  • 4 cloves garlic
  • minced ½ teaspoon crushed red chili flakes
  • ⅓ cup apple juice
  • 1½ tablespoons honey
  • ¼ cup brown sugar
  • ¼ cup ketchup
  • 3 tablespoons cider vinegar
  • ¼ cup water
  • ¼ cup Bourbon (can substitute with CHEAP vanilla extract)
  • ¼ cup soy sauce salt & pepper to taste


  1. Mix all sauce ingredients in a small bowl.
  2. Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6­7 hours or on high 3 hours.
  3. Remove chicken and chop into bite sized pieces and cover to keep warm.
  4. Meanwhile, combine 3 tablespoons water with cornstarch. Turn slow cooker up to high. Whisk cornstarch slurry into the sauce. Cover and allow to thicken, stirring occasionally (about 10 minutes). Stir chicken back into the sauce and add in green onions.
  5. Serve over rice. Notes Note: The sauce can also be thickened on the stove top. Create the slurry as above and whisk over medium heat until thickened. Return to slow cooker with chicken and stir in green onions.

Slow Cooker Chicken Marsala

Author: Tiffany Recipe – Recipe by Creme De La Crumb at http://www.lecremedelacrumb.com/slow­cooker­chicken­marsala/


  • 4 boneless skinless chicken breasts
  • salt and pepper to taste (I used about ½ teaspoon of each)
  • 2 teaspoons minced garlic
  • 1 cup sliced mushrooms
  • 1 cup sweet marsala cooking wine (may sub chicken broth in a pinch)
  • ½ cup water
  • ¼ cup cornstarch
  • fresh parsley, roughly chopped


  1. Lightly greasy your slow cooker with nonstick spray. Season chicken with salt and pepper and place in the bottom of your slow cooker.
  2. Top chicken with garlic, mushrooms, and marsala wine. Cover and cook for 5­6 hours on low.
  3. Use a slotted spoon to transfer chicken to a plate. Whisk together water and cornstarch til dissolved, then pour into slow cooker and stir.
  4. Add chicken back to slow cooker, switch heat to high, cover and cook another 20­30 minutes until sauce is thickened. Taste and add salt and pepper as needed. Sprinkle with parsley and serve.

Cilantro Lime Chicken

Recipe By:ltlmsmfft – http://allrecipes.com/recipe/218863/slow-cooker-cilantro-lime-chicken/print/?recipeType=Recipe&servings=6


  • 1 (16 ounce) jar salsa
  • 1 (1.25 ounce) package dry taco seasoning mix
  • 1 lime, juiced
  • 3 tablespoons chopped fresh cilantro
  • 3 pounds skinless, boneless chicken breast halves


  1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Chicken Stroganoff

Recipe By:JUDI ANN – http://allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/print/?recipeType=Recipe&servings=4


  • 4 skinless, boneless chicken breast halves – cubed
  • 1/8 cup margarine
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese
  • 1 (10.75 ounce) can condensed cream of chicken soup


  1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
  2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
  3. Serve over noodles or rice

Lemon Garlic Chicken 2

Recipe By:Carla Joy – http://allrecipes.com/recipe/18032/slow-cooker-lemon-garlic-chicken-ii/print/?recipeType=Recipe&servings=6


  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 1/4 cup water
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon chopped fresh parsley


  1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
  2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
  3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
  4. Serve with rice or pasta


Teriyaki Pork Tenderloin

Recipe By:Teri Carrillo-Fox – http://allrecipes.com/recipe/165025/slow-cooker-teriyaki-pork-tenderloin/print/?recipeType=Recipe&servings=8


  • 2 tablespoons olive oil
  • 2 pounds pork tenderloin
  • 1/2 cup teriyaki sauce
  • 1 cup chicken broth
  • 1/4 cup brown sugar
  • 4 cloves garlic, chopped
  • 3 fresh red chile pepper, finely chopped
  • 1/2 large onion, sliced
  • 1/4 teaspoon black pepper


  1. Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
  2. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
  3. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

Pork Chops for the Slow Cooker

Recipe By:KOORBRUS – http://allrecipes.com/recipe/25150/pork-chops-for-the-slow-cooker/print/?recipeType=Recipe&servings=6


  • 6 boneless pork chops
  • 1/4 cup brown sugar
  • 1 teaspoon ground ginger
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 cloves garlic, crushed
  • salt and pepper to taste


  1. Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
  2. Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).

Sour Cream Pork Chops

Recipe By:AMI – http://allrecipes.com/recipe/24037/sour-cream-pork-chops/print/?recipeType=Recipe&servings=6


  • 6 pork chops
  • salt and pepper to taste
  • garlic powder to taste
  • 1/2 cup all-purpose flour
  • 1 large onion, sliced 1/4 inch thick
  • 2 cubes chicken bouillon
  • 2 cups boiling water
  • 2 tablespoons all-purpose flour
  • 1 (8 ounce) container sour cream


  1. Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil.
  2. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on Low 7 to 8 hours.
  3. Preheat oven to 200 degrees F (95 degrees C).
  4. After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to High for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops.
  5. Serve with noodles or rice

Chops to Live For 

Recipe By:Jennifer – http://allrecipes.com/recipe/24558/pork-chops-to-live-for/print/?recipeType=Recipe&servings=4


  • 2 tablespoons shortening
  • 4 pork chops
  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 1 large onion, sliced
  • 2 (10.75 ounce) cans condensed cream of mushroom soup (optional 3rd can for more gravy)
  • 2 cups milk


  1. Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.
  2. Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions.
  3. Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.

Thai Peanut Pork

Recipe By:Justin McCraven – http://allrecipes.com/recipe/186965/slow-cooker-thai-peanut-pork/print/?recipeType=Recipe&servings=8


  • 2 red bell pepper, seeded and sliced into strips
  • 4 (8 ounce) boneless pork loin chops
  • 1/2 cup teriyaki sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 teaspoon crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1/2 cup chopped green onions
  • 1/4 cup chopped roasted peanuts
  • 2 limes, cut into wedges


  1. Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
  2. Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
  3. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

Easy Creamy Pork Tenderloin

Recipe By:WYLE3 – http://allrecipes.com/recipe/24034/easy-creamy-pork-tenderloin/print/?recipeType=Recipe&servings=6


  • 1 1/2 pounds pork tenderloin
  • ground black pepper to taste
  • 2 (10.75 ounce) cans condensed cream of celery soup


  1. Season pork tenderloin with pepper, and place in slow cooker. Pour undiluted celery soup onto tenderloin, covering meat completely.
  2. Cover, and cook on Low for 8 hours.

Cream of Mushroom and Soy Sauce Pork Chops

Recipe By:Pepita – http://allrecipes.com/recipe/175773/cream-of-mushroom-and-soy-sauce-pork-chops/print/?recipeType=Recipe&servings=6


  • 1/4 cup brown sugar
  • 6 pork chops
  • 1 (5 ounce) bottle soy sauce
  • 1 (10.75 ounce) can condensed cream of mushroom soup


  1. Rub brown sugar into pork chops. Place chops in shallow dish and pour soy sauce over. Cover and refrigerate. Allow to marinate for one hour.
  2. Pour the cream of mushroom soup into the crock of a slow cooker. Remove chops from the soy sauce and place on top of soup.
  3. Cover, and cook on Low until very tender, 6 to 8 hours.
  4. Serve over Rice

Salisbury Pork 

Recipe  Originally By:TESSLYNN – http://allrecipes.com/recipe/73124/slow-cooker-salisbury-steak/print/?recipeType=Recipe&servings=8 – Altered significantly by Me

  • 2 Tbsp olive oil
  • 2 pounds lean pork chops
  • 1/4 c flour
  • 1 (1 ounce) envelope dry onion soup mix
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (1 ounce) packet dry au jus mix
  • 3/4 cup water


  1. Heat the oil in a large skillet over medium-high heat. Mix flour and onion soup mix. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, flour/onion soup mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until pork is well done.

Creole Black Beans and Sausage 

Recipe By:NorCal*Mom – http://allrecipes.com/recipe/190032/slow-cooker-creole-black-beans-and-sausage/print/?recipeType=Recipe&servings=10

  • 2 pounds smoked sausage, cut into 1 inch slices
  • 3 (15 ounce) cans black beans, rinsed and drained
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped green pepper
  • 1 cup water
  • 1 (8 ounce) can tomato sauce
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves


  1. Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.
  2. Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.
  3. Serve over rice.




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