cinderellasapron 
It’s back to school time, so life just got busy again! So imagine coming home from a long day, and knowing that a delicious, healthy meal is already cooking and waiting for you. All you have to do to achieve that goal is grab a bag out of your freezer, dump it in, and set it and forget it!
In this video, I’m sharing 7 of my favorite dump and go meals that you can prep ahead and freeze. You’ll save time, money, and your sanity.
Slow Cooker Ham and Scalloped Potatoes
Ingredients
- 8-12 gold potatoes, peeled and cut into 1/4 inch rounds
- 4 cups ham, diced
- 8 ounces cheddar cheese (plus more for topping)
- 2 cups milk
- 2 10.5 oz cans cream of chicken soup
- 1/2 tsp dried thyme
- salt and pepper to taste
Instructions
- Optional: Blanche the potatoes in boiling water for 1-2 minutes. Shock in an ice water bath to stop cooking. Cool completely.
- If dividing this into 2 meals, divide the potatoes, cheese, and ham between the bags (or place all in one).
- Combine the milk, cream of chicken soups, salt, pepper, and thyme. Pour into the bags. Freeze.
- To cook: Thaw. Cook on low 6-8 hours, or on high 3-4 hours. Sprinkle with extra cheddar cheese, if desired.
Slow Cooker Salisbury Steak Meatballs
Ingredients
- 2 pounds frozen, cooked meatballs
- 2 cups water
- 1 packet beef gravy mix
- 1 packet dry onion soup mix
- 2 TBSP ketchup
- 1 TBSP Worcestershire
- black pepper, to taste
- 2 TBSP cornstarch
- 1/4 cup water
- egg noodles, for serving
Instructions
- If making 2 meals, divide the meatballs between 2 bags.
- Combine the water, gravy packet, onion soup mix, ketchup, Worcestershire, and pepper, and pour over meatballs. Freeze.
- To Cook: Thaw. Cook on low for 5-6 hours. Mix the cornstarch and water. Pour over meatballs and cook an additional 10-15 minutes.
- Serve with egg noodles.
Slow Cooker Chicken Pot Pie Soup
Ingredients
- 1 1/2 pounds chicken breast, cubed
- 2 large potatoes, cut into 1/2 inch cubes
- 1 small onion, diced
- 20 ounces frozen mixed vegetables
- 1 TBSP garlic powder
- 1 TBSP poultry seasoning
- 1 tsp oregano
- 8 cups chicken broth
- 3 TBSP cornstarch
- 1/2 cup milk or heavy cream
Instructions
- Optional: Blanche the potatoes in boiling water for 1-2 minutes. Shock in an ice water bath to stop cooking. Cool completely.
- If making 2 meals, divide the chicken between the 2 bags, or just 1 bag for 1 meal.
- Add the onion, mixed vegetables, potatoes, garlic powder, poultry seasoning, oregano, and chicken broth. Freeze.
- To Cook: Thaw. Place in slow cooker and cook on low 6-8 hours, or high 3-4 hours.
- Mix cornstarch and milk. Pour in and cook an additional 15 minutes more.
Balsamic Dijon Pot Roast
Ingredients
- 4 pound chuck roast
- 1 1/2 pounds baby potatoes
- 1 medium onion, cut in chunks
- 4-6 carrots, cut in large pieces
- 2 cups beef stock
- 1/4 cup brown sugar
- 2 TBSP Dijon
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup balsamic
- 1 TBSP Worcestershire
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1 tsp garlic powder
- 1 1/2 TBSP cornstarch
- 2 TBSP water
Instructions
- Optional: Blanche the potatoes in boiling water for 1-2 minutes. Shock in an ice water bath to stop cooking. Cool completely.
- If making 2 meals, cut the chuck roast in half. Place the beef, onions, carrots, and potatoes in bags.
- Combine the beef stock, brown sugar, Dijon, salt, pepper, balsamic, Worcestershire, garlic powder, rosemary, and thyme. Pour over ingredients. Freeze.
- To Cook: Thaw, and place in slow cooker. Cook on low 8 hours.
- Remove the roast and vegetables. Cover with foil.
- Using a fat separator, ladle the juice out and pour into a saucepan over medium heat.
- Mix the cornstarch and water, and add in. Cook about 5 minutes, or until gravy is thickened.
- Slice the pot roast and serve.
Slow Cooker White Chicken Chili
Ingredients
- 1 1/2 pounds chicken breast, cubed
- 2 cans white cannellini beans
- 4.3 ounce can green chiles
- 11.5 ounce can corn, drained
- 2 ribs celery, diced
- 1 onion, diced
- 1 tsp garlic powder
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 2 cups chicken stock
- 2 TBSP cornstarch
- 1 TBSP milk or water
Instructions
- If making into 2 meals, divide all ingredient (except cornstarch and milk) betweeen 2 bags. Or, place all in one bag. Freeze.
- To Cook: Thaw, and cook on low for 5-6 hours. Mix the cornstarch and milk. Pour in and cook 10-15 minutes more.
Slow Cooker Gumbo
Ingredients
- 1 pound chicken breast, cubed
- 1 pound andouille sausage, cut into thin half moons
- 2 bell peppers, chopped
- 1 small onion, chopped
- 1 can diced tomatoes with green chiles
- 4 cups chicken broth
- 2 tsp Cajun seasoning
- 1/2 tsp thyme
- 1/2 tsp smoked paprika
- 1 TBSP cornstarch
- 2 TBSP water
Instructions
- If making 2 meals, divide all ingredients (except cornstarch and water) between 2 bags, or into one bag. Freeze.
- To cook: Thaw. Cook on low 5-6 hours or high 3-4 hours.
- Combine the cornstarch and water. Pour in, and cook an additional 10-15 minutes.
Apple BBQ Pork Tenderloin
Ingredients
- 2 pound pork tenderloin
- 1 cup applesauce
- 1 cup BBQ sauce
- 1 tsp garlic powder
- 1/2 tsp salt
Instructions
- If making 2 meals, divide all ingredients between 2 bags, or all in 1 bag. Freeze.
- To Cook: Thaw, and cook on low 6-8 hours or high 3-4 hours.
- Serve with butter noodles.
