4 Meal Prep Crockpot Recipes That Save Sunday Hours

Sunday meal prep should free up your afternoon rather than swallow it. One slow-cooker batch can handle the longest part while you organize containers and wash the cutting board.

These four dishes are sturdy enough to portion and reheat without falling apart. Refrigerate what you will eat within three to four days and freeze the rest on cooking day.

1. Chipotle Turkey and Black Bean Chili

Serves 6 | 6 qt | Low 5–6 hrs | Prep 18 min

Chili makes weekday lunches feel like a plan rather than a scramble. Turkey and beans hold up after several reheats.

Brown 1½ lb ground turkey in a pan until it reaches 165°F, then place it over 1 chopped bell pepper with two drained 15 oz cans black beans, 28 oz diced tomatoes, 1 cup broth and 1 tbsp chipotle sauce. Cover on LOW for 5–6 hours until the pepper is soft, then divide the chili into six portions.

Freeze three portions the same day instead of keeping all of them in the fridge. Add chopped cilantro after reheating for a fresh edge.

2. Orange Ginger Chicken Rice-Bowl Filling

Serves 6 | 6 qt | Low 4–5 hrs | Prep 12 min

This saucy chicken is an easy answer to the dull desk lunch. Ginger keeps the orange glaze from tasting too sweet.

Put 2 lb thawed boneless chicken thighs over 2 sliced carrots and add ½ cup orange juice, ½ cup broth, 2 tbsp reduced-sodium soy sauce and 1 tbsp grated ginger. Cover on LOW for 4–5 hours until chicken reaches 165°F, then shred and divide with its juices.

Cook rice separately and chill it promptly so it keeps its texture. Freeze the chicken without rice for more flexible lunches.

3. Rosemary Beef and Cannellini Ragout

Serves 6 | 6 qt | Low 8–9 hrs | Prep 20 min

Beef and white beans make a substantial lunch when dinner leftovers need to travel. Rosemary gives the tomato sauce a pleasant savory smell.

Put 2 lb thawed cubed beef chuck over 1 chopped onion and 2 diced carrots with two drained 15 oz cans cannellini beans, 28 oz crushed tomatoes, 1 cup beef broth and 1 tsp rosemary. Cover on LOW for 8–9 hours until the beef is fork-tender, then portion into six containers.

Cool in shallow dishes before sealing. Add 2 tbsp broth per portion if the gravy thickens in the fridge.

4. Pumpkin Coconut Chickpea Curry

Serves 6 | 6 qt | Low 4–5 hrs | Prep 8 min

A creamy meat-free curry makes a useful change from chicken meal prep. Pumpkin puree gives the sauce body without dairy.

Combine three drained 15 oz cans chickpeas, a 15 oz can plain pumpkin, 14 oz coconut milk, ¾ cup broth and 2 tbsp mild curry paste. Cook covered on LOW for 4–5 hours, adding 2 cups spinach in the final 10 minutes.

Freeze the curry separately from any rice you plan to serve. A splash of lemon after reheating gives it a brighter taste.

Divide hot food among shallow containers and refrigerate promptly. Reheat each portion on the stove or in the microwave to 165°F, adding broth as needed.

FAQs

Can I store seven days of food in the fridge?

No, refrigerate cooked meals for three to four days and freeze later portions.

What freezes best?

Tomato chili, shredded chicken, beef ragout and chickpea curry generally freeze well.

Should I chill one huge container?

No, shallow smaller containers cool more quickly and safely.

Can I use the Crockpot to reheat cold leftovers?

Reheat on a stove or in a microwave to 165°F, not in a slow cooker.