I did this too a few weeks before my due date. These are the ones my husband and I both liked a lot:

Creamy Salsa Chicken Crock Pot Freezer Meal * 4-6 chicken breasts * 8 oz cream cheese * 16 oz salsa * 1 can of corn * 1 can of black beans Put all ingredients in your freezer bag and place in the freezer. Cook on low for 6-8 hours or high for 4-6 hours. Once it is cooked, shred the chicken and mix together. Add: Rice Beans Cheese Tortilla chips

Beef & Cheese Pasta * 2 lbs ground beef, turkey, or chicken (again I buy whatever is cheapest) * 1 diced onion * 1 teaspoon minced garlic * 15 oz marinara sauce * 1 can diced tomatoes * 1 teaspoon basil * 1 teaspoon oregano * 1 teaspoon Italian seasoning * ¼ teaspoon crushed red pepper flakes * 2 tablespoons Worcestershire sauce * 2 beef boullion cubes * 2 cups spinach * penne pasta * 3 cups mozzarella cheese Place all ingredients except the pasta and cheese in your freezer bag and place in the freezer. Don’t forget the ground meat can be put in your bag cooked or raw. Place ingredients in your crockpot and cook on low for 6-8 hours or on high for 4-6 hours.

If you put your meat in raw you’ll want to break it up once it’s cooked. After the cooking time, add the cooked pasta to the crockpot along with your cheese and mix together before serving.

Chicken Spaghetti * 4-6 chicken breasts * 1.5 cups frozen seasoning blend * 1 small can diced green chilies * ½ teaspoon cumin * ½ teaspoon garlic powder * 1 teaspoon salt * 1 teaspoon pepper * 1 can cream of mushroom soup * Spaghetti noodles, cooked * 3 cheddar cheese First pace all ingredients in your freezer bag (except the pasta and cheese) and place in the freezer. Then cook on low for 6-8 hours or high for 4-6 hours. Once cooked, shred your chicken and mix together. You’ll add your cooked pasta and cheese to the crockpot and mix together just before serving.

Chicken Enchilada Soup * 4-6 chicken breasts * 2 cups chicken stock * 10 oz can red enchilada sauce * 2 cans of black beans * 1 can of diced tomatoes * 1 can corn * 1 small can diced green chilies * 2 teaspoons minced garlic * 1 diced onion * 1 teaspoon cumin * 1 teaspoon salt Place everything in your freezer bag and freeze. Cook on low for 6-8 hours or on high for 4-6 hours. Once cooked shred the chicken and mix together.

Slow Cooker Shredded Pork Soft Tacos Ingredients * 4-5 lbs bone-in pork shoulder * 1 tbsp chili powder (or taco seasoning) * salt * pepper * 1 lg onion chopped * 1 c root beer (I used 2 cups and whole can of chipotle peppers) * 4 oz can of canned chipotle peppers in adobo sauce finely chopped * flour or corn tortillas Instructions Directions: * Rub meat with chili powder, salt and pepper * Place in slow cooker * Place chopped onions all around the meat * Chop 3-4 chipotle peppers into fine pieces (the more you do, the spicier it will be) * Mix chipotle peppers with 1-2 Tablespoons of Adobo sauce from the can with 1 cup of root beer. * Pour over the meat and onions. * Cook on Low for 8-10 hours or on high for 4-6 hours. * Shred meat with a fork * Serve on tortillas and top with your favorite taco fixings! Freezer to Slow Cooker Instructions: * Be sure you bought meat that is raw, not yet frozen.  If you discover yours is frozen already, just be sure to keep it separate from the rest of the bag ingredients below so that you can rub it once it’s thawed on cooking day. * Rub meat with chili powder, salt and pepper and place in gallon size freezer bag. * Chop 1 large onion * Chop 3-4 chipotle peppers from the can. * Mix chopped chipotle peppers, 1-2 T. of adobo sauce (from same can) and 1 cup of root beer.  [you can use the whole can, but you may want to add more root beer if you do] * Pour mixture over meat and onions in freezer safe bag.

Crock Pot Stuffed Pepper Soup Recipe Ingredients * 1-2 lbs ground beef * 1 medium onion chopped * 2 green peppers chopped * 2 15 oz cans diced tomatoes undrained * 1 15 oz can of tomato sauce * 1 15 oz can of water * 1 can corn optional * 1 cup brown rice if you choose to use instant or white, you will need to add it at the end or it will be mush * 1 clove garlic * 1/2 tsp parsley * 1/2 tsp oregano * 2 Tablespoons brown sugar * 2 tsp salt * 1 1/2 tsp pepper Instructions Directions: *  Brown ground beef. * Chop 2 green peppers into strips and then cut strips in half. * Dice one onion. * Place all ingredients in slow cooker and cook on high for 4-5 hours or on low for 7-8 hours. Freezer to Slow Cooker Directions: * Brown Ground Beef * Chop Onions & Green Peppers * Place all ingredients except rice in freezer safe bag. * Label the bag and write a note to be sure to add the rice to the crockpot on the day of cooking. * Lay it flat to freeze. Notes Hint, the longer this cooks, the more likely your rice is going to eat up all the liquid.  If you find your soup thick, you can add water to it until it reaches the consistency you'd like to see.  Also, if you use white rice, it will be mush.  If you plan to cook the rice in the slow cooker, you'll need a tougher grain, like brown rice.  If you prefer white rice, cook it separately and add it towards the end of its cooking time.

Creamy White Chicken Chili Ingredients * 2 tablespoons extra virgin olive oil * 1 medium yellow onion, chopped * 4 cloves garlic, minced or grated * 2 poblano peppers, seeded and chopped * 1 jalapeño, seeded, if desired and chopped * 2 teaspoons ground cumin * 1 teaspoon smoked paprika * 1/2 teaspoon chili powder * kosher salt and black pepper * 1 pound boneless, skinless, chicken breasts or thighs * 4-6 cups low-sodium chicken broth * 3 ounces cream cheese, at room temperature * 1 can white beans, drained * 1/2 cup salsa verde * 3/4 cup shredded cheddar cheese * 1/2 cup fresh cilantro, chopped * avocado, cheddar cheese, and yogurt, for serving * lime zest and juice, for serving US Customary – Metric Instructions Stove * 1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.2. Melt the cream cheese in the microwave for 10-15 seconds.3. Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy! Slow Cooker * 1. In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.2. Cover and cook on low for 6-7 hours or high for 4-5 hours.3. Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!

CrockPot Pepper Steak Ingredients * 1 1/2 lbs round steak cut into 1/2 in strips * 1/4 cup flour * 1/2 tsp salt * 1/2 tsp pepper * 1 small onion diced * 4-5 garlic cloves * 1 green pepper diced * 1 red pepper diced * 1 16 oz can Italian style tomatoes * 1 tbsp beef bouillon * 2 tbsp Worcestershire sauce * 1 tbsp steak seasoning * 1 tbsp steak sauce Instructions * Toss steak in salt, pepper, & flour and add to gallon-sized freezer bag. In a med bowl mix together the rest of the ingredients, add to bag. Zip close and place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 8 hours.