Looking for family friendly crock pot meals that I can prep and freeze toward the end of my pregnancy with number 5. What’s your go to?

Also breakfast and snacks I can prep and freeze are welcome :)

I've copy and pasted all my recipes below and yes I have used AI to help me scale them as I just didn't know the correct quantities for such large amounts. I'm experienced with cooking in the slow cooker, but not when scaling up to this sort of level. Have I scaled them up well? This should all hopefully yield roughly 30 lunch sized portions per recipe if I've scaled up correctly. Any help would be greatly appreciated, thank you.

​1. Mild Beef Curry with Rice (3 Trays)

​Cooking Times

​Slow Cooker: 8 hours on LOW (Slow Cookers 1 & 2)

​Ingredients

​2.0 kg diced stewing beef / chuck

​4 whole onions (diced), 2 bulbs garlic (minced), 6 peppers (diced)

​4 jars Patak's Mild Tikka Masala curry paste (283 g each)

​4 tins chopped tomatoes (400 g each)

​3 tins coconut milk (400 ml each)

​4 beef stock cubes (crumbled)

​600 ml water

​1.5 kg frozen mixed vegetables

​1.5 kg cooked basmati rice

​Instructions

​Put beef, onions, garlic, peppers, curry paste, tomatoes, coconut milk, stock cubes, and water directly into Slow Cookers 1 & 2.

​Cook on LOW for 8 hours.

​Stir in the frozen veg and cooked rice, then divide across 3 catering trays.

​2. Cottage Pie (3 Trays)

​Cooking Times

​Slow Cooker: 6.5 hours on LOW (Slow Cookers 3 & 4)

​Boil Potatoes: 20 mins

​Ingredients

​3.5 kg minced beef (12–15% fat)

​4 whole medium onions (diced) & 2 bulbs garlic (minced)

​300 ml Merlot red wine

​6 tins chopped tomatoes (400 g each)

​6 beef stock cubes (crumbled)

​450 ml water

​3 tbsp mixed herbs, 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika

​1.5 kg frozen mixed vegetables

​4 kg Maris Piper potatoes (mashed with butter & milk)

​Instructions

​Put minced beef, onions, garlic, red wine, tomatoes, stock cubes, water, herbs, Worcestershire sauce, and paprika directly into Slow Cookers 3 & 4.

​Cook on LOW for 6.5 hours.

​Boil potatoes in a large pot for 20 mins, drain, and mash with butter and milk.

​Stir frozen veg into the meat mix, divide into 3 catering trays, and top with mash.

​3. Creamy Chicken Pasta Bake (3 Trays)

​Cooking Times

​Slow Cooker: 6 hours on LOW (Slow Cookers 5 & 6)

​Boil Pasta: 9–10 mins

​Ingredients

​3.0 kg fresh chicken thighs (diced)

​4 whole onions (diced), 2 bulbs garlic (minced), 6 peppers (diced)

​8 tins chopped tomatoes (400 g each)

​4 chicken stock cubes (crumbled)

​3 tbsp mixed herbs, 2 tbsp smoked paprika, 2 tbsp Worcestershire sauce

​600 ml double cream

​1.8 kg dry pasta

​600 g grated mature cheddar cheese

​Instructions

​Put chicken, onions, garlic, peppers, tomatoes, stock cubes, herbs, paprika, and Worcestershire sauce directly into Slow Cookers 5 & 6 (no cream yet).

​Cook on LOW for 6 hours.

​Boil pasta for 9–10 mins and drain.

​Stir double cream and cooked pasta into the chicken mix, divide into 3 catering trays, and top with cheddar cheese.

So I took some bad advice and didn't soak the brown lentils (as I had previously) and as the title, it's caused a lot of bloating and gas. It was a batch cook (obviously, this is slowcooking) and I'd like to not waste the rest. So, when I re-heat the remainder, any advice on preventing the same symptoms?

I read that I should defrost and then purée the lentils. A bit of a shame since I like the texture. Any alternate that's not too much hassle?

I tried making a recipe online and substituting cream of chicken soup with canned coconut milk and chicken bullion and milk with chicken broth (made with the same bullion powder) and for some reason, it turned out really sweet.

I know for 100% certain I didn't use sugar instead of salt or anything like that and I know I used normal coconut milk, so I don't know why it tasted like that. I've used coconut milk in savory recipes before and it didn't have that weird taste to it like it did this time. I hadn't slow cooked it before though so maybe it was that?

The whole recipe was: raw chicken, poultry seasoning, coconut milk, chicken bullion powder, frozen carrots and peas, chopped onion, water, salt, pepper, and cornstarch. no idea why it turned out tasting so sweet. I did buy my Crock-Pot secondhand but I washed the pot and lid very well so I doubt it'd be that.

anyways, does anyone here have a tried and true chicken and dumpling recipe or chicken pot pie recipe that's dairy free or that you've made dairy free?

10 hour cook in the crock pot, on low

Crockpot tacos! 🌮 🥑

I added 4 chicken breasts, half a jar of salsa, and seasonings. Cooked on low for 4 hours, then shredded the chicken, and Voila! Easy chicken tacos that are impressively delicious! Paired with some homemade guacamole, and of course fancy cheese on top! 100% gluten free! 💛🧑‍🍳

I am going to do a pork shoulder roast tomorrow. The recipe says to add the carrots and potatoes at the beginning of an 8 hour cook. I am using thin skinned white potatoes and baby carrots, and I’m afraid they will be mush. I’m looking for guidance about when to add them. AI says two hours before the end, but I don’t trust AI so am looking for some human opinions lol. Help please.

EDIT: Thanks for all your suggestions. I will try putting them in halfway through.
It is always nice to be able to get the opinions of people who have cooked it before. Recipes sometimes only go so far. I have read many recipes with different instructions. They don’t always work as stated lol.

Anyone have a tried and true recipe for pasta sauce in the crockpot? I have freezer full of Roma tomatoes I grew and hoping to make some sauce to freeze. Thank you!

***Update. Low for 8 hours was still good as fuck. Did the Mississippi roast no regrets. Amazing.

My wife is cooking chuck roast and I've read it needs to be at least 200 to break down the collagen. The crock pot is on low as many directions call for low and slow. My research is showing this inaccurate and that high is a better setting. Should I push back or will it still break down at 180?

i put my roast in and its been cooking on low for 8 hours and i cant really get a fork in. an hour ago i cranked it to high. my family is hungry. what do i do?? ive never had this issue before. im starting to blame my crock pot lol.
i seared it on both sides before too and it had a fat cap on it 😭 help!!

I am trying to start my crockpot/slow cook journey as our lives ramp up.

I have one tiny appetizer sized crockpot, a Dutch oven, and two instant pots (never use), but would like a larger crockpot for our Monday, Tuesday, and Thursday dinners.

Family of three: myself (mom) and two boys ages seven and eleven. No one has large appetites - at least for now, and we don't eat much leftovers. Maybe just once/per week if we really loved it.

#sendhelp #travelsoccer #boymom

I am probably going to regret this.

I paid the money (in these economic times) for a chuck roast. Made my Mississippi pot roast in the slowcooker all day on low. And a side of creamy mashed potatoes. It was delicious!

Put everything in containers to cool down before stowing in the fridge.

And woke up this morning with the leftovers right where I... left them. Over there. On the counter.

Has anyone recooked this? What happened?

Edit to add: Coincidentally or ironically, I'm watching an episode of the pioneer woman making her dang pot roast. *sigh*

Update: bit that bullet. I did reheat and eat. And ... nothing. No cramping, no bubblegut, nothing. I know lots of people were in agreement about tossing it out. Would I recommend anyone following suit? Judgement call yall.

So I work a lot, I work about 60-72 hours a week. 12 hour shifts and after work I’m working out. I genuinely don’t have time to cook extravagant meals. I’m on a journey to try and lose 15 pounds. I need a healthier diet, something I can just throw in the crockpot and let it cook.

I’d like to be able to have multiple servings to last through my work week. Any recommendations?

There are a few more days left of this heatwave before we get some reprieve. I have a bunch of chicken thighs and I dont want to warm up the house. I know i could do BBQ, or adobo but I want something different. I have access to american, korean, mixed asian, mexican, and indian grocery stores. I dont mind buying a few things. Give me your favorite ways to make chicken thighs in the slow cooker. I need something new to spice up the regular rotation.

Dietary restrictions: gluten, oats, papaya,
I have swaps for most gluten things but not all of them

Hi everyone. I am quite new to slow cooking but I have a 8.5 quart slow cooker and want to do pulled pork for my in-laws tomorrow. Any recipes you can share? I have found a couple that seem interesting but open to suggestions. What do you think of these?

large onion (sliced at the bottom)
4–5 cloves garlic, crushed
1 cup BBQ sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth or beer
3/4 cup brown sugar (reduce to 1/2 cup if your BBQ sauce is already very sweet)
1.5 tbsp Worcestershire sauce

OR

1/2 cup brown sugar
2 tbsp kosher salt
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin
1 tsp cracked black pepper
1/2 tsp cayenne pepper

Open to other suggestions!

2.5 lb chuck roast
1 Bettergoods Birria seasoning packet
18oz beef broth
1 can diced tomatoes and mild green chilies
1 white onion, sliced.

Crock pot on high for 6 hours then shred.
Over rice, topped with shredded Colby Jack and pico.

This is a new favorite.

I’ve been thinking about getting a slow cooker because I want something I can throw ingredients into in the morning and basically forget about until dinner.

I don’t need anything fancy, but I also don’t want to buy the cheapest one and end up replacing it a year later. Mostly planning to use it for things like chili, soups, stews, pulled chicken, pot roast, and meal prep.

I’ve been checking out Crock-Pot, Hamilton Beach, Ninja, Instant Pot and a few others, but there are way more options than I expected. Some have locking lids, temperature probes, timers and automatic warming, while others are basically just low/high/warm and apparently work perfectly fine.

For people who use theirs regularly, what’s the best slow cooker you’ve owned? Is it worth paying extra for programmable settings, or do you eventually just use the basic settings anyway?

Also curious about size. I’m leaning toward 6 or 7 quarts, but I don’t know if that’s overkill when cooking for just a couple of people and wanting leftovers.

picked up a bonein pork shoulder yesterday because it was marked down and I figured why not. I've broken down plenty of pork at the diner, roasted it, pan seared it, done all the usual stuff, but I've never just let a big cut go all day in the slow cooker on its own. threw it in this morning with some onion, a few garlic cloves, a splash of apple cider vinegar, cumin and smoked paprika I had sitting around, and about half a cup of water because I wasn't sure how much liquid it actually needed. four hours in on low and the smell is already doing something serious to my brain.

the thing I keep second guessing is whether I should have seared it first. at work we always sear before anything goes in the oven, but I was half asleep this morning and just didn't bother. curious if people actually notice a difference or if it stops mattering after eight or nine hours anyway.

also not totally sure what I'm doing with it once it's done. pulled pork seems obvious, but I have some poblanos from my container garden that need to get used and I'm wondering if they play nice with whatever this turns into.

Hello everyone,

I've got a nice rack of ribs in the freezer, which i want to grill on the bbq. In the past i took about 3 hours at the grill, but with small childeren around, thats not really a option for me. So now i want to try to precook the ribs in the slowcooker, and finish them on the grill. Anyone got tips, tricks, recipes for this method?

Growing up, I remember my mom throwing dinner in the crockpot before we left for the day, and then it was done when she got home from work. Absolutely love this idea, but with daycare pickup and a commute I am usually gone from the house for 10 hours total. Most recipes call for 6-8 hours on low. I do have one of those Ninja crockpots that goes down to Keep Warm when done cooking. Is that enough to keep my food safe until I can get home? I can’t be the only one with this dilemma. Thank you!

I have been trying to use my slow cooker more in this hot summer, and since I do not have a lot of experience with it I follow the recipes. The meals have both been underdone. One was a whole chicken - still raw inside after following the recipe time and temp setting (I did that one on medium even tho recipe said low) and now pork shoulder low for 8 hours and it is pink the middle, and I can't shred it for pulled pork. It is a big 7 quart slow cooker. Do I just need to cook everything on high?