Mexican Style Freezer to Slow Cooker Meatballs

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.

10 Comments

  1. 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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