The Good, The Bad, and The Ugly: Crockpot Dumps

I have a love/hate relationship with my crockpot.  I am a self-proclaimed crockpot killer.  I'm on my third or fourth or fifth.  Who can keep track?  The best crockpot I have is one from circa 1970-something.  It's only downfall is that it was created before the removable crock was invented so it's a real pain to wash.  I absolutely love crockpot dumps for freezer cooking.  Dump it in before you go to work and, Voila!, dinner is practically ready when you get home.  I have made so many dumps I've found on websites, pinterest, etc and have found only five, so far, that have made it into our regular rotation.  Kind of sad considering how many recipes are out there, right?  You should be able to put these five in your freezer in less than an hour.  Please feel free to list any dumps you've made in the comments section to add to my list.  I almost forgot to mention that all of the recipes below are Charlie-approved which translates into 99% of children will eat these.  He is by far the pickiest of all my eaters so if he likes something, we eat a lot of it.  Maybe someday I will have a Charlie-approved post.

1.  Ranch Chicken Tacos

• Ingredients:

• 2 lbs raw chicken breasts
• 1 packet of taco seasoning
• 1 packet of ranch dressing seasoning
• 1 can of reduced sodium chicken broth

Place all ingredients in a zippered gallon freezer bag and place in freezer.  When ready to cook, defrost in refrigerator for 24 hours.  Place in crockpot and cook on low for 3 hours.  Remove chicken, shred and put back in crockpot on low for another 30 minutes.  Serve with all your favorite taco toppings.  Ours are lettuce, shredded cheese, tomatoes, and avocados.  

I buy the value pack of chicken and can usually make 3 freezer bags from it.  Below is the link for the original recipe, but it calls for cutting up the chicken.  Ain't nobody got time for that.

• http://pedersenfood.blogspot.com/2011/05/chicken-ranch-tacos.html

2.  Italian Beef Sandwiches (recipe courtesy of SixSistersStuff)

• Ingredients:

• 2-3 lb. chuck roast
• 2 packets Italian dressing seasoning
• 1 16 oz jar of sliced pepperocini's peppers
• 1 cup of water

Place all ingredients in a zippered gallon freezer bag, label, and place in freezer.  When ready to cook, defrost in fridge for 24 hours.  Place freezer bag contents in crockpot and cook on low for 10-12 hours.  Shred meat and serve on hoagie buns.  

3.  French Dip Sandwiches (recipe courtesy of SixSistersStuff)

• Ingredients:

• 2-3 lb. chuck roast
• 2 cans of beef consommé (not beef broth.  Trust me, you will be disappointed.)

Place all ingredients in zippered gallon freezer bag, label, and place in freezer.  When ready to cook, defrost bag in fridge for 24 hours.  Place freezer bag contents in crockpot and cook on low 10-12 hours.  Shred meat and serve on hoagie buns.  We like to add provolone cheese to ours.

4. Meatball Marinara

• Ingredients:

• 3 (14.5 ounce) cans italian stewed tomatoes
• 1 (8 ounce) tomato sauce
• 4 T tomato paste (I use the basil, garlic, oregano seasoned paste)
• 1/2 t granulated garlic
• 1/2 t italian seasoning
• 1/2 t thyme
• 1/2 t oregano
• 1/4 t sugar
• 1/2 t lemon juice (bottled is fine)
• 2 pounds precooked frozen meatballs (I use Market Pantry brand Italian Meatballs)

Blend all ingredients except the meatballs in a blender.  Label zippered freezer bag and pour sauce into bag, seal, and place in freezer.  I like to double bag it just to be safe.  When ready to eat, defrost sauce in fridge.  Combine sauce and meatballs in crockpot and cook on low for 7-8 hours or on high for 4 hours.  Serve over cooked spaghetti noodles and serve with a salad and garlic bread.

Here's the link.

http://jamiecooksitup.net/2012/09/meatball-marinara-crock-pot/

5.  Taco Soup (courtesy of SixSistersStuff)

• Ingredients:

• 1 lb lean ground beef 
• 1 medium onion, chopped
• 1 package mild taco seasoning mix
• 1 (16 oz) bag frozen corn
• 1 (16 oz) can black beans drained and rinsed (you could use kidney beans or pinto beans)
• 2 (14 oz) cans mexican stewed tomatoes
• 1 (8 oz) can tomato sauce
• 1 (4 oz) can diced green chilis

Brown ground beef and onion in a medium skillet.  Set aside to cool.  Place taco seasoning, corn, black beans, tomatoes, tomato sauce, and chills in a labeled zippered freezer bag.  Add cooled ground beef mixture.  Seal and squish it around to get it all mixed up.  I like to double bag this one also.  Place in freezer.  When ready to eat, defrost in refrigerator for 24 hours.  Place in crockpot and cook on low for 2 1/2-3 hours or on high for 1-2 hours.  Serve with your favorite taco toppings and tortilla chips.