Mexican Style Freezer to Slow Cooker Meatballs

11:47 PM


I have been busy filling our freezer full of Crockpot meals again. My mom actually bought us a chest style freezer for Christmas, so I just did my first round of two months worth of meals at once. That was interesting. Anyway, this was adapted from a non-slow cooker recipe that I ran across and it turned out so good. Everyone loved it and there was plenty left from our family of six for us to have lunch the next day.


Ingredients:

1 1/2 lbs. Frozen Meatballs
1 bag frozen Bird's Eye corn.
1 Package of taco seasoning
1 Can of low sodium chicken broth
1 Large can of black beans
2 14 1/2 oz. cans of stewed tomatoes

Directions:

If you are freezing this for later use, dump all the ingredients in a bag together and that's it. When it is time to cook, just pop it in the Crockpot for 6 hours on low or 4 hours on high.


If you try it, let me know how your family liked it.

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10 comments

  1. Ooooo. A new twist on your typical meatball. I like!

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  2. Those sound so good! I never make freezer meals but always intend to- and I love the added bonus of the slow cooker aspect of this meal. Totally trying it!

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  3. Sounds like an easy, delicious meal. I'll be trying this one. Thanks.

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  4. Wow -- that is a super easy freezer meal!

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  5. Looks fantastic. Wish I had a slow cooker!

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  6. I'm always looking for new meatball recipes, so I'm definitely bookmarking this for later.

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  7. Mmmm, I really like the combination of ingredients in this. Sounds sooooo good!

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  8. I love anything Mexican!! These look scrumptious!

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  9. Yum, looks so delicious. I love using the slow cooker.

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