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What’s the secret to success on the Keto Diet? It’s meal prep. While my favorite method of meal prepping is cooking then freezing as outlined in my 2-hour Keto Meal Prep guide, I wanted to share another method that is just as effective. It’s the Crockpot freezer dump recipe method (for Instant Pot instructions – see conversion chart)! And, I have curated the best Keto & Low Carb recipes for you to try!
How to make Keto Crockpot freezer dump meals
How do you make a dump recipe? Instead of cooking meals then freezing, prepare the ingredients ahead of time, store them in a freezer bag (raw), defrost in the refrigerator the night before, then simply dump the ingredients into your Crockpot in the morning, set and go!
This method may be great for you if you like 1) fresher meals 2) setting and forgetting and 3) saving time and money. To prepare for the freezer, combine ingredients in a labeled gallon-sized freezer bag, vacuum seal or remove as much air as possible, and freeze for up to 3 months.
Pull out the desired meal the night before and place in the fridge or in a bowl of cold water in the morning to defrost the ingredients. Then, dump all the ingredients into your Crockpot, set the timer, and come back after work to a fresh dinner ready to serve. You can even freeze the leftovers.
These recipes are perfect for busy parents, RVers, and even college kids. Definitely not your average Crockpot recipes! These are my absolute favorite Keto dishes made into Crockpot freezer dump meals.
Is it safe to freeze raw meat with these ingredients?
Yes, it’s perfectly safe to combine raw meat with other ingredients. According to the USDA Food Safety and Inspection Service, freezing to 0 °F inactivates microbes present in food (like bacteria, yeasts, and molds). Both the “low” and “high” settings on Crockpots bring food well over the 160°F recommendation. So you get to spend less time in the kitchen!
Things you may need
- Freezer Bags – I love these bags with a slider
- Large Labels – look for ones with enough room to write or type cooking instructions and ingredients
- Vacuum Sealer – definitely the easiest route to remove excess air
- Baggy Rack Holder – helps keep the bag upright while you fill with ingredients. Super handy!
- Crockpot or Instant Pot
- Cutting Board – look for one that will minimize mess
1) Pot Roast: 3 to 4 pounds boneless beef roast + 1 stick butter (reserve for day of cooking) + 1 pack dry Ranch dressing mix + 1/2 cup beef broth (reserve for day of cooking) + 1/2 sliced onion + 4 minced garlic + salt + pepper
Day of cooking tips: Reserve butter and beef broth for day of cooking. Place roast in Crockpot first, then dump the rest of the ingredients so it cooks evenly. Cook on low 8 hours or high 4 hours. Shred with forks, then serve. Inspired By: Kasey Trenum
2) Beef Ragu: 2 pounds beef chuck, chopped into chunks + 1 28-ounce can unsalted crushed tomatoes, undrained + 1/2 cup diced onions + 1/2 cup diced carrots + 5 cloves minced garlic + 1 tablespoon balsamic vinegar + 1 1/2 teaspoon salt + 1/2 teaspoon ground thyme
Day of cooking tips: Cook on low 8 hours or high 4 hours. Shred with forks, stir to soak up sauce, then serve with mashed cauliflower. Inspired by The Savory Tooth.
3) Chili: 2 1/2 pounds ground beef, broken into smaller chunks + 1/2 large onion, chopped + 8 cloves minced garlic + 2 15-oz can diced tomatoes, with liquid + 1 6-oz can tomato paste + 1 4-oz can green chilies, with liquid + 2 tablespoons Worcestershire sauce + 1/4 cup chili powder + 2 tablespoons cumin + 1 tablespoons oregano + salt + pepper
Day of cooking tips: Break up your ground beef into smaller bits and stir ingredients together before setting timer. It is unnecessary to brown meat ahead of time, but it may improve the flavor. See my notes above regarding safe meat handling. Cook on low 8 hours or high 4 hours. Serve with your favorite toppings: cheese, sour cream, hot sauce, pork rinds, etc. Inspired by Wholesome Yum.
4) Salsa Chicken: 2 pounds chicken breasts + 3 tablespoons low carb taco seasoning + salt + pepper + 4 ounces cream cheese cut into chunks (reserve for day of cooking) + 1 cup low carb salsa + 1/4 cup chicken broth (reserve for day of cooking)
Day of cooking tips: Reserve cream cheese and chicken broth for day of cooking. Put chicken breasts in Crockpot first, then dump the rest of the ingredients so it cooks evenly. Cook on low 4-6 hours. Remove chicken from Crockpot Use immersion blender to puree into creamy sauce. Shred chicken with two forks, then add chicken back to Crockpot to coat in creamy sauce. Serve on lettuce wraps topped with avocados chunks and shredded cheese. Inspired by All Day I Dream About Food.
5) Pesto Chicken: 4 chicken breasts + salt + pepper + 1 8-oz jar of pesto sauce + 1/4 cup butter (reserve for day of cooking) + 4-6 slices mozzarella cheese (reserve for day of cooking)
Day of cooking tips: Reserve cheese and butter for day of cooking. Add all ingredient except cheese and make sure pesto is spread evenly. Cook on low for 6-8 hours. With about 15 minutes left on your timer, remove lid, top with cheese slices, replace lid, and cook until cheese is melted. Inspired by Eating On A Dime.
6) Buffalo Chicken: 2 pounds chicken breasts + 1 cup buffalo wing sauce + 1/2 white onion, chopped + 2 celery stalks, chopped + 2 cloves minced garlic + 16 ounces chicken broth (reserve for day of cooking)
Day of cooking tips: Reserve chicken broth for day of cooking. Cook on low 8 hours. Shred with two forks, drain, then serve on lettuce wraps topped with blue cheese crumbles, bacon bits, and avocado chunks. Inspired by Hip 2 Keto.
7) Pork Tenderloin: 2 pounds pork tenderloin + 1 tablespoon olive oil + 4 cloves minced garlic + 1/2 cup balsamic vinegar + 1 tablespoon Worcestershire sauce + 2 tablespoons coconut aminos + salt + red pepper flakes
Day of cooking tips: Cook on high 4 hours or low 6 hours. Reserve half of the juice for the meat to soak up and the other half for individual servings. Serve over spring mix. Inspired by Low Carb Yum.
8) Beef Stew: 2 pounds beef stew meat + 1/2 white onion, sliced + 2 celery stalks, sliced + 4 cloves minced garlic + 1 14.5-ounce can diced tomatoes, undrained + 2 tablespoons tomato paste + 2 tablespoons balsamic vinegar + 1 tablespoon Worcestershire sauce or coconut aminos + 1 teaspoon garlic powder + 1 teaspoon onion powder + 1 teaspoon oregano + salt + pepper + 16 ounces beef broth (reserve for day of cooking)
Day of cooking tips: Reserve beef broth for day of cooking. Cook on low for 8 hours. Inspired by Hip 2 Keto.
9) Crack Chicken: 2 pounds chicken breasts + 1/2 cup real bacon bits + 3 tablespoons olive oil + 2 tablespoons red wine vinegar + 1 tablespoon parsley + 1 tablespoon onion powder + 1 teaspoon garlic powder + 1/2 teaspoon dill + pepper + salt + 8 ounces cream cheese, cut into cubes (reserve for day of cooking)
Day of cooking tips: Reserve cream cheese for day of cooking. Dump defrosted ingredients into Crockpot except for cream cheese. Cook on low for 4-6 hours. Shred chicken with two forks and return to Crockpot. Add cream cheese and cook additional 5-10 minutes or until cream cheese is melted. Mix well, then serve on lettuce wraps. Inspired by The Family Freezer.
10) Swedish Meatballs: 2 pounds fresh or frozen meatballs + 16 ounces heavy cream + ¾ cup grated Parmesan cheese + 1 teaspoon garlic powder + 1 teaspoon parsley + salt + pepper
Day of cooking tips: Cook on low for 4-6 hours. Serve over mashed cauliflower. Inspired by The Family Freezer (seriously, check these guys out!)
If you loved these recipes, make sure to check out all of my throw together Keto recipes and ideas. Keto is not a hard diet, so why should the recipes be? Check them out and tell me what you think in the comments!
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Michelle99 says
“Leave for day of cooking” – don’t freeze with other ingredients, just add them on the day you’re making it.
Brenda says
I can’t wait to give these a try. Thank you
Sara says
Hi there! I’m so excited to try these! Do you have the nutritional facts for these and how many people it serves and serving size? I apologize if I missed it.