Crock Pot White Chicken Chili from Mindy

1 ¼ lb Boneless, Skinless Chicken 

(2) 15oz cans Great Northern Beans

15oz can White Corn

1 Package Taco Seasoning

4oz can Chopped Green Chilies

1 Can Cream of Chicken Soup

14oz can Chicken Broth

Mix all ingredients in large zip-lock bag. 

 Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place soup in crock pot.  Cook on low for 6 hours.  Top with sour cream, green onion, and monteray jack cheese when serving.

Taco Soup from Katie

1lb Ground Beef

Taco Seasoning

1 Tablespoon Sugar

1 Can Kidney Beans, drained

1 Can Corn, drained

1 Can Diced Tomatoes w/ Green Chilies

1qt Tomato Juice

Brown hamburger and mix in taco seasoning and sugar.  Let cool and place in ziplock bag.  Mix in all other ingredients.

Freezer Instructions:  Double bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Place in crockpot.  Cook on low for several hours.  Top with cheese, sour cream, etc or serve with tortilla chips.

Crock Pot Tomato Basil Soup from Amanda

3 – 15oz Cans Petit Diced Tomatoes, with juice

1 Cup Celery, finely diced

1 Cup Carrots, finely chopped

1 Cup Onions, finely diced

1 teaspoons Diced Oregano

¼ Cup Basil, minced

4 Cup Chicken Broth

1/3 Cup Flour

½ Cup Butter

2 Cups Half & Half

1 teaspoon Salt

¼ teaspoon Black Pepper

Mix Tomatoes, Celery, Carrots, Onions, Oregano, Basil, Chicken Broth, Salt, and Pepper in large ziplock bag.  

Store in separate bags Flour, Butter, Half & Half, and Parmesan Cheese.

Freezer Instructions:  Double bag in freezer bag to avoid freezer burn.

Cooking Instructions:  Thaw.  Put in crock pot and cook covered on low for 5-7 hours.  Thirty minutes before serving make the roux: Melt butter over low heat in a skillet and add in flour.  Stir constantly for about 5 minutes.  Slowly add in 1 cup of hot soup.  Add in 3 more cups of soup and stir until smooth.  Put all back into crockpot.  Stir and add Parmesan Cheese, warmed half and half.  Cover and let cook on low for another 30 minutes or until ready to serve.

Crock Pot Chicken Stew from Lydia

4-6 Boneless Skinless Chicken Breasts
1 Jar Pasta Sauce
4 Carrots, sliced
4 Cloves Garlic, minced
1 Medium Onion, sliced
2 Celery, sliced
½ teaspoon Salt
In large freezer bag combine all ingredients.
Freezer Instructions: Double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Mixture in crockpot. Cook for 6-8 hours on low. Chicken should shred easily. Service over mashed potatoes, rice, or biscuits.

Easy Crockpot Potato Soup from Mindy

1 (30oz) Bag Frozen, Shredded Hash Browns
3 (14oz) Cans Chicken Broth (for a thicker soup mixture use one 32oz container instead)
1 Can Cream of Chicken Soup
½ Cup Onion, chopped
¼ teaspoon Pepper
1 Package Cream Cheese (NOT Fat Free – it won’t melt)
In large freezer container or bag, combine everything except for the Cream Cheese.
Freezer Instructions: If using a freezer bag, double bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Soup Mixture in crockpot. Cook for 6-8 hours on low OR 4-5 hours on high. About 1 hour before serving add Cream Cheese and keep heated until thoroughly melted. Optional: Serve with cheese, sour cream, bacon bits, green onions for taste.

Easy Cheese Broccoli Soup from Rochelle

20oz Frozen or Fresh Broccoli

1 Can Cream of Chicken Soup

1 Can Cream of Potato Soup

2 Cans Cream of Cheddar Cheese Soup

3 soup cans worth of Milk

8oz Cheddar Cheese, shredded

2 Carrots, chopped

2 Tablespoons Onion


Cook Broccoli until tender, drain and cool. Add Soups and Milk. Stir until smooth. Place in ziplock freezer bag or container.

Save Cheddar Cheese for cooking.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Place in pan and heat on stove over low-medium heat. When heated, add Cheddar Cheese. Stir until melted and serve.

Chicken Wild Rice Soup from Susanne

5 and 2/3 Cups Water

1 Package (approx 6oz) Long Grain and Wild Rice Mix

1 Envelope (approx 2.5oz) Chicken Noodle Soup Mix

1 Celery Rib, chopped

1 Medium Carrot, chopped

1/3 Cup Onion, chopped

2 Cans Cream of Chicken Soup, undiluted

1 Cup Cubed Chicken, Cooked


In large saucepan mix Water, Rice with seasoning packet, and Soup Mix, bring to a boil.

Reduce heat, cover, simmer 10 minutes.

Stir in Celery, Carrot, and Onion, cover, simmer 10 minutes.

Stir in Cream of Chicken Soup and Chicken, cook 8 minutes longer or until rice and vegetables are tender.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw, reheat in microwave or on stove.