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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Slow Cooking & OAMC
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    Slow Cooking & OAMC

    Caryn Caldwell
    Tue Jun 29, 2010 6:32 pm
    Semi-Experienced "Sous Chef" Poster
    I'd like to make some slow cooker recipes and use half for dinner one night and freeze the other half. They're typical recipes - soup, chili, turkey/chicken with veggies, etc. I just don't know how to go about this. Is it usually better to freeze half of the recipe before or after cooking - or partway through? When the recipe is thawed can I put it back in the slow cooker in the morning to either cook or reheat, or do I need to use an oven/stove/microwave instead? If I cook it ahead and just need to reheat it, how long would I cook it for (as opposed to if I froze it uncooked)? Do I need to completely thaw it before I put it in the slow cooker? If not, how much time should I add if it's frozen or simply cold from thawing in the refrigerator overnight?

    Lots of questions, I know! Any and all suggestions are VERY MUCH appreciated!
    duonyte
    Wed Jun 30, 2010 8:17 am
    Forum Host
    I would freeze it after cooking. I'd reheat in the microwave or on the stove. If you take it out in the morning, it will be thawed enough to reheat quickly - but you can also thaw in the microwave and then complete the reheating.

    I would not put in the slow cooker again, if you mean putting it in the morning - it will be overcooked.
    Chubby Cook
    Wed Jun 30, 2010 11:48 am
    Food.com Groupie
    I cook for 1 and use my slow cooker at least twice a week to make meals. No such things as "leftovers". It is all future meals.

    Portion-size servings should be frozen and labeled so you remember what it is. I use FoodSaver vacuum-sealed bags to eliminate freezer burn, but you can use regular containers if that is all you have.

    Liquids like soups I often fast freeze in a plastic sandwich (square) container, then pop it out and vacuum seal the frozen item. That way the packages are flat and store better in the freezer.

    The FoodSaver bags are the only ones considered safe to (re)heating in the microwave or in boiling water. You can't safely do either with regular zipper plastic bags.

    Depending on what the food is I will either defrost in the frig for awhile or will use the Defrost cycle on the microwave. Almost all the foods, once thawed, are just reheated in the microwave or placed in a saucepan to reheat. Makes for very quick meals and no mess since it was stored in portion sizes.
    Caryn Caldwell
    Wed Jun 30, 2010 5:35 pm
    Semi-Experienced "Sous Chef" Poster
    That was a great help. Thank you! I love the idea of freezing the items in a square plastic container and then putting them in a bag. I bet that would help them stack better. I usually just freeze them in the bag, and they never freeze flat, no matter what I do.

    Can't wait to get started!
    Chubby Cook
    Wed Jun 30, 2010 5:48 pm
    Food.com Groupie
    Just be careful since the top edge of the frozen food can be sharp enough to puncture through the plastic if sealed too hard.

    You can also just lay a partially filled bag in a small container so it molds to that shape. After frozen it can then be vacuum sealed. It won't be as flat as the former method, but workable.
    Rainbow - Chef 536866
    Fri Jul 02, 2010 7:43 pm
    Food.com Groupie
    haha I just saw the same question on the oamc forum! It does fit both forums! You might put links to connect them both.
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