Prep 5 Slow Cooker Soup & Chili Freezer Meals in 30 Minutes!
Here are 5 soup/chili recipes (no pre-cooking needed) that you can prep for your freezer in about 30 minutes (recipes and complete grocery list below)!
It’s as easy as shop, prep, and freeze.
I recommend labeling the freezer bags before you add the ingredients to them. I normally use a Sharpie marker (easy and cheap) and write the recipe name, date, cooking instructions, and additional cook day ingredients (if applicable).
1) Steak & Black Bean Chili
Serves 4-6; Supplies needed: 2 gallon size freezer bags
Prep Day Ingredients:
Cook Day Ingredients:
2 tablespoons cornstarch (or desired thickener) mixed with 2 tablespoons of water
Prep Instructions:
- Add all of the prep day ingredients to a gallon size bag. Seal the bag making sure to squeeze out as much air as possible. Double bag in another gallon size freezer bag. Lay flat in freezer.
Cooking Instructions: Thaw the bag completely in refrigerator. Pour contents of bag into the crock-pot. Cook on low for 7-8 hours or until the meat is tender. Whisk in the cornstarch slurry and let cook for 10-15 more minutes until chili thickens slightly. Serve in bowls and top with your favorite chili toppings.
Recipe notes: to make this spicier, you can add in a diced jalapeno. You can add a little beer if you want at the beginning of the cook time.
2) White Chicken Chili
Serves 4; Supplies needed: 2 gallon size freezer bags
Prep Day Ingredients:
Prep Instructions:
- Add all of the prep day ingredients (EXCEPT FOR THE CHEESE) to a gallon size freezer bag. Seal the bag making sure to squeeze out as much air as possible. Place down in a second gallon size freezer bag along with the bag of cheddar cheese and seal. Place in freezer.
Cooking instructions: Thaw completely in the refrigerator. Pour the bag of chicken/beans into the crock-pot (don’t add the cheese yet), stir well, and cook on low for 5-6 hours or until the chicken is cooked through. Remove the chicken and shred using two forks (or dice). Return the chicken to the crockpot. Slowly stir in the 2 cups of cheddar cheese until melted.
Recipe notes: You can add corn or diced bacon to this if you’d like. You can omit the cheese if desired; you can add more cheese if you want and/or use pepper jack or Monterey jack cheese instead of cheddar if preferred; add some cream cheese for an even creamier soup; you can leave the chicken out and use vegetable broth instead of chicken broth to make this vegetarian (perhaps add in some chopped spinach or kale too). I love to serve this with some crushed tortilla chips on top, chopped jalapenos, diced avocado, etc.
3) Creamy Tomato Basil Soup
Serves 4-6; Supplies needed: 2 gallon size freezer bags; hand-held stick blender or regular blender (needed for cook day)
Prep Day Ingredients:
Prep Day Instructions:
- Add all of the prep day ingredients to a gallon size freezer bag. Seal the bag and then double bag in another gallon size freezer bag. Place in freezer.
Cooking Instructions: Thaw the bag completely in the refrigerator. Add the contents of the bag to your crockpot, stir well, and cook on low for 7-8 hours. Use a handheld stick blender (or pour into a regular blender) and blend up the soup until smooth. Stir in at least 1/2 cup heavy cream (or more until desired creaminess). If needed, you can blend in the cream with the handheld blender. Season with additional salt or pepper if needed and stir in fresh basil.
Recipe notes: You can omit the heavy cream if preferred. This is great with grilled cheese croutons (just make grilled cheese as usual and then cut into 1” croutons)….or cheez-its…or fresh shredded parmesan on top and some crusty bread.
4) Chicken & Wild Rice Soup
Serves 4-6; Supplies needed: 2 gallon size freezer bags
Prep Day Ingredients:
Cook Day Ingredients:
Prep Instructions:
- Add all of the prep day ingredients to a gallon size freezer bag. Seal the bag and then double bag in another gallon size freezer bag. Place in freezer.
Cooking instructions: Thaw the bag completely in the refrigerator. Pour contents of bag into your crock-pot. Add 4 cups of chicken broth plus 1 cup of water and stir well. Cook on low for 6-8 hours. Remove the chicken breasts and shred with two forks (or dice) and return the chicken to the crockpot. Slowly stir in 1 cup of half & half. Let the soup continue cooking for about 10-15 minutes (it will thicken the longer it sits).
Recipe notes: if the soup is too thin for you, you can thicken it with a cornstarch slurry (mix 2 tbsp cornstarch with 2 tbsp water and add to the soup). If it’s too thick, you can thin it out with some more water, chicken broth, or half and half.
5) Easy Potato Soup
Serves 4-6; Supplies needed: 2 gallon size freezer bags
Prep Day Ingredients:
Cook Day Ingredients:
Prep Instructions:
- Add the potatoes, spices, butter, and chicken broth to a gallon size freezer bag. Seal the bag.. Place the bag of potatoes, bag of cheese, and bag of bacon pieces down into a second gallon size freezer bag together and seal. Place in freezer.
Cooking instructions: Thaw bag completely in refrigerator. Place contents of bag in your crockpot. Cook on low for 7-8 hours. Gently mash up the potatoes with a potato masher or handheld stick blender to desired soup consistency (you can always just leave it chunky if you want). Stir in the evaporated milk and cheddar cheese until melted. Then stir in the bacon crumbles. Serve in bowls with chopped green onions or other desired toppings.
Complete Grocery List (for all 5 recipes)
Produce
Meats
Dry Goods/Pantry
Baking
Dairy
Frozen
Spices
Optional Toppings
