Good morning! Today is meal prep day, and I’m excited to share how I make three delicious Crock-Pot meals to have food ready for the week. Using three Crock-Pots, I’m preparing a chicken parmesan soup, a lasagna soup, and a chicken curry. Each dish is packed with flavor, and I’m aiming for them to taste distinct so the week doesn’t feel repetitive.
These aren’t dump-and-go meals—they require a bit of prep—but they’re absolutely worth it for the convenience and homemade taste.
Step 1: Preparing the Ingredients
I started with some onions from my garden. While it wasn’t a huge harvest, it was enough for meal prep and freezing extra for future recipes. I peeled and diced all the onions, washing off any dirt to keep them fresh and clean. Doing a little extra prep now saves time for breakfast burritos and other meals later in the week.
Next, I prepped the meat. I had taken it out the night before and let it defrost in cold water. With everything ready, it was time to get chopping the rest of the vegetables.
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Step 2: Chopping Vegetables Quickly
For the curry, I needed potatoes and carrots. I peeled and chopped them efficiently using a handy vegetable chopper. Some of the smaller carrots and potatoes didn’t need peeling, so I skipped those. I like keeping prep simple and using tools that speed things up.
Once everything was diced, I had onions, potatoes, and carrots ready to go for the three meals.
Step 3: Starting the Chicken Parmesan Soup
I decided to sauté the onions for the chicken parm soup to prevent the raw taste you sometimes get in a Crock-Pot. Then I added:
- Sliced chicken (still a little frozen, but it’ll cook fine)
- Garlic from a jar
- Italian seasoning, plus extra salt, pepper, onion powder, and garlic powder
- 4 cups of broth
- 14.5 oz can of crushed tomatoes
- 1 cup heavy cream
I used ingredients from my pantry and garden, including home-canned broth, fresh onions, and tomatoes from last year’s harvest. Once everything was combined, I set the Crock-Pot to low and let it cook.
Step 4: Preparing the Lasagna Soup
For the lasagna soup, I layered the ingredients in a second Crock-Pot:
- Ground beef
- Crushed tomatoes (28 oz)
- Tomato sauce and tomato paste
- Broth
- Spinach (added later)
- Italian seasonings: oregano, basil, garlic powder, onion powder, salt, and pepper
The noodles are added toward the end so they don’t overcook. I used oven-ready lasagna noodles, which cook well in the Crock-Pot. A touch of sour cream adds creaminess without overpowering the flavor.
Step 5: Prepping the Chicken Curry
The chicken curry went into the third Crock-Pot. I added:
- Chicken
- Garlic and curry powder
- Lime juice
- Coconut milk
- Brown sugar
- Half a cup of chicken stock (made with bouillon and water)
- Chopped carrots and potatoes
I also added a small amount of onions for extra flavor. The vegetables were diced by hand to keep a nice texture. The curry is mild, comforting, and easy to adjust if you like it spicier.
Step 6: Cooking and Monitoring
All three Crock-Pots were left to cook for a few hours on low. I occasionally stirred the soups to make sure the chicken and vegetables were evenly cooked and submerged.
By early afternoon, the chicken was fall-apart tender, and the soups were rich and aromatic. I added frozen spinach to the chicken parm soup and a touch of cream for extra richness. The lasagna soup got noodles and sour cream, and the curry thickened naturally with the vegetables.
Step 7: Taste Testing and Adjusting
- Chicken Curry: Mild, flavorful, and delicious. Perfect for lunch or dinner.
- Chicken Parmesan Soup: Creamy, comforting, with just the right touch of tomato flavor. I added a few extra tomatoes from another sauce to enhance it.
- Lasagna Soup: Balanced, with tender noodles and a creamy tang from the sour cream. Adding a small pinch of baking soda helped reduce any tartness from the tomatoes.
Each soup turned out exactly as I hoped, and the flavors are distinct enough to enjoy multiple times in the week without feeling repetitive.
Step 8: Freezing Meals
Once the soups cooled, I packaged portions for the freezer. I typically make single-serve freezer meals, which are perfect for lunches or solo dinners. Meal prep like this not only saves time but also ensures I have healthy, home-cooked options ready for the week.
Tips for Successful Crock-Pot Meal Prep
- Prep ingredients in advance: Chop vegetables and measure spices before starting.
- Use your garden or pantry: Home-grown onions and home-canned broth enhance flavor.
- Cook low and slow: Low heat allows flavors to develop and meat to become tender.
- Adjust seasonings gradually: Taste and adjust at the end to get the perfect balance.
- Use freezer-safe containers: Portion meals for easy reheating later.
- Experiment with soups: Add cream, sour cream, or spinach for variety and nutrition.
Meal prepping with Crock-Pots is a simple and efficient way to have delicious, homemade meals ready for the week. Today’s trio of chicken parm soup, lasagna soup, and chicken curry not only saved me time but also stocked my freezer with convenient, flavorful meals.
Whether you’re new to meal prep or a seasoned pro, setting aside a few hours for Crock-Pot cooking is worth the effort. By the end, you’ll have ready-to-eat meals, less stress during the week, and plenty of freezer-friendly portions.
