Freeze Ahead Slow Cooker Recipes

Serves 4

30 Minute Prep Time

By Kim McDevitt, MPH RD on October 27, 2015 , categorized in Dinner

slow cooker recipes

Life can get seriously busy and often dinner feels easier to just carry-out. Try prepping the below combinations for a hands off dinner that will be ready when you are. All you need to do is spend a few hours on Sunday prepping the ingredients and then store in a freezer-safe container or re-sealable bag. On the morning of a busy day, place contents of one of the packs in your slow cooker and set on low. Come back in 8 hours and boom, dinner is served!


  • Mexican Sweet Potato Chili:
  • 1 medium red onion, chopped
  • 1 large green pepper chopped
  • 4 garlic cloves, minced
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1 (28oz) can fire-roasted diced tomatoes (with liquid)
  • 1 (15oz) can each of black beans and kidney beans
  • 2 medium sweet potatoes, chopped
  • White Bean Spinach Stew:
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery
  • 3 cloves garlic, minced
  • 1 tsp each rosemary, thyme, oregano
  • 1 tsp salt
  • 2 (15oz) cans white beans, rinsed
  • 1 (28oz) can diced tomatoes (with liquid)
  • 6 cups packed baby spinach, kale or any leafy green of your choice
  • Indian Spiced Coconut Curry:
  • 1 large yellow onion, chopped
  • 3 medium yellow potatoes, chopped
  • 1 Tbsp curry powder
  • 1 Tbsp kosher salt
  • 1 Tbsp brown sugar
  • 1 tsp ginger
  • 3 garlic cloves, minced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 (28oz) can diced tomato (in liquid)
  • 1 (10oz) bag baby spinach
  • 1 medium cauliflower, chopped
  • 1 cup full-fat coconut milk (from can)


  1. For all:

    1. Chop all ingredients below and place in freezer-safe container or re-sealable bag. Place in freezer and keep there for up to 6 months.
    2. To cook, empty freeze ahead packs into a slow cooker plus amount of liquid noted in the directions below.
    3. Cover and cook on low for 8 hours or high for 4 (or until food is cooked through).
    4. Enjoy!
  2. Mexican Sweet Potato Chili

    1. To cook, place contents (frozen) in slow cooker with 1 cup water.
    2. Cook until potatoes are tender and chili is thickened.
    3. Add additional salt and pepper to taste. Serve with fresh radish, scallions, tortilla chips and salsa.
  3. White Bean Spinach Stew

    1. To cook, place contents (frozen) in slow cooker with 2 cups water. Cook until stew is thickened, adding more water when you get home if needed. To eat, serve with fresh crusty bread or rice.
  4. Indian Spiced Coconut Curry

    1. To cook, place contents (frozen) in slow cooker with 2 tablespoons oil (such as coconut or olive) and 2 cups of vegetable broth. Serve with additional fresh baby spinach and over basmati rice or naan bread.

Kim McDevitt, MPH RD

Kim McDevitt works at Vega as a National Educator. A runner, cooking enthusiast, plant-focused flexitarian, Kim has passionately built her career in nutrition. Noticing that her running performances were closely tied to what she was eating, Kim decided to study nutrition and pursue advanced degrees in Dietetics and Public Health, to better understand the power of food in performance. Today, Kim specializes in sports nutrition to enhance athletic performance and focuses on realistic and approachable ways for improving health through educated dietary choices within an active lifestyle.