Freezer to Crock-Pot Meals

Make these meals entirely ahead, freeze and pull them out when you need dinner fast. It doesn't get any easier.

Creole Shrimp & Sausage Jambalaya recipe

Published October 22, 2020 03:50PM

What’s better than coming home to a slow-cooked dinner? A meal that went from freezer to crock-pot that morning from the stockpile of clean eats you prepped entirely in advance.

Thawing Is a Must

When cooking a dish in a slow cooker, it needs to reach a safe cooking temperature as quickly as possible to keep bacteria from multiplying, so it’s crucial that meats are fully thawed before they are added to the pot. Cut meat and poultry into 1/2-inch-thick chunks or slices so they’ll thaw faster, and let the mixture stand in the refrigerator for the full 24 hours, checking to ensure they are completely thawed.