Crock Pot Cooking for One - Freezer to Crock Pot

I love freezer-to-crock pot recipes because they are such a time saver.  However, most of the recipes make a ton of food.  That's difficult for one person because they either end up eating the dish for several days or have to try to freeze it to keep it for later.  

My mother is nearly 80 and lives alone in a home next to us.  We help her with meals, but if she cooks for herself she tends to eat ready-to-eat meals or a bowl of cereal or whatever is easy because it's hard cooking a bunch of food when only one person is going to eat it. 

I decided to try my hand at crock pot cooking for one.  I got Mom a 2-quart crock pot with removable crock (pictured above and link HERE).  Then I bought groceries and got to work. I made 12 meals (2 meals per recipe) with each of the recipes listed below.  

I made enough quantities that if she wanted a larger meal, it would be just enough for her, or if she wanted a smaller meal, there would be enough left over for lunch or dinner.  Depending on how much she eats and which meals she chooses, these can stretch anywhere from 2 weeks to a month.  So far, she has been thrilled, and I have peace of mind knowing that she's eating good meals. 

Here are the recipes I made, below. While these are recipes I have posted previously, I had to modify them to take into consideration the smaller amounts.  Click on the title for each recipe to see the original post for a full-size, 5 quart version of this recipe. 

Use quart size Ziploc bags for storage.  I split each recipe between two one-quart bags.

Butter Curry Chicken (Have not posted this as a large recipe yet, so no link)

4 small boneless skinless chicken breasts or 2 very large chicken breast  cut in half to make 4 pieces

1 can cream of chicken soup

3-4 green onions, chopped and including bottoms and green tops OR 2 tablespoons finely minced onion 

1/2 cup tart fruit juice such as pineapple, orange, or white grape OR dry cooking sherry

4 tablespoons of butter 

2 teaspoons of curry

salt and pepper 

Divide ingredients between two quart size Ziploc freezer bags.  Squish to remove air, then seal and massage to distribute ingredients.  When ready to cook thaw in refrigerator or place frozen chunk in crock pot.  Cook on low 6-8 hours.  Serve over noodles or mashed potatoes. 

Chipotle Lime Chicken 

4 small boneless skinless chicken breasts or 2 very large chicken breasts cut into 4 pieces

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrots

1 14 oz can tomato sauce

1 can diced tomatoes with chipotle peppers 0R 1 can diced tomatoes with 2 tablespoons chopped chipotle peppers in sauce 

1/4 cup lime juice 

2 garlic cloves minced (2 teaspoons of minced garlic if you buy the type in a jar)

1/4 cup dried cilantro

Divide all ingredients between two quart size zippered freezer bags.  Squish out air, seal, and massage bag to distribute ingredients.  Freeze.  When ready to eat, either thaw overnight and place in crock pot the next morning or put entire frozen chunk into crock pot and cook on low for 8 hours.  Serve with rice or steamed vegetables.  This is also great on a tortilla with pico de gallo.

Smothered Pork Chops 

4 pork tenderloins/chops 

1 can cream of chicken soup 

1 package dry onion soup mix 

salt and pepper 

Divide ingredients between 2 zippered freezer bags.  Remove air, seal, and massage bags to distribute ingredients.  Thaw the night before or put frozen chunk into crock pot.  Cook on low 8 hours.  

Ranch Crock Pot Pork Chops 

4 pork tenderloins/chops

1 can cream of chicken soup 

1 package ranch dressing 

Divide ingredients between 2 zippered freezer bags.  Remove air, seal, and massage bags to distribute ingredients.  Thaw the night before or put frozen chunk into crock pot.  Cook on low 8 hours.  

Roast Beef 

One 4 pound roast cut into 2 pieces that are 2 lbs each

1 package dry Italian dressing mix 

1 package dry onion soup 

1 package dry brown gravy mix

4 potatoes peeled and cut into very small chunks (I prefer red potatoes)

1 cup carrots

1/2 of a medium onion, cut into chunks 

Divide ingredients between 2 zippered freezer bags.  Remove air, seal, and massage bags to distribute ingredients.  Thaw the night before or put frozen chunk into crock pot.  Cook on low 8 hours. Do not add water to this, as the roast will make its own juices.  A note:  Normally I do not put potatoes in the freezer, but if you use small red potatoes, they seem to work well and the recipe comes out fine. 

Beef Stew

2-3 lbs stew meat, browned in batches with olive oil 

1/2 medium onion, diced 

1-2 carrots cut into chunks

1/2 clove minced  garlic 

1 stick celery cut into small chunks

3/4 to cup chicken broth  OR 3/4 to 1 cup beer (yes, chicken broth; don't substitute beef)

2 tablespoons bouillon 

1/2 tablespoon worcestershire sauce

1 can RoTel diced tomatoes with chiles 

1 small can (4oz) tomato paste 

1/2 teaspoon paprika

3/4 teaspoon sugar 

2-3 red potatoes peeled and cut into thin/small chunks 

In a skillet, brown meat in oil, in batches.  Pour just enough water in bottom of skillet and stir to deglaze the pan. About 2-3 tablespoons of water. Place meat and deglazed mixture in bottom of 2 quart freezer bags.  Add remaining ingredients EXCEPT POTATOES.   Squish out air and massage to distribute ingredients.  Open then add potatoes to top.  Seal and freeze.  Cook on low for 8-10 hours.  Serve with cornbread, crusty bread, or fry bread. This is best when cooked low and slow. 

To make this a stove top recipe, follow instructions, except you will need to add approximately 1 to 1-1/2  cups of water to the mixture and allow it to simmer on the stove top for 1-1/2 to 2 hours.  Watch carefully and add water if the stew becomes too thick.