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Crockpot Freezer Meals from Whole Foods (8 Meals in 35 Min!)

Oh my gosh, I have so many exciting things to tell you:

  1. I bought a DSLR camera and lens.
  2. I bought these amazing baggy clips to use when I’m making freezer meals. (affiliate link)
  3. I made eight crockpot freezer meals from Whole Foods.

Crockpot Freezer Meals from Whole Foods

Ever since I made a bunch of crockpot freezer meals from Costco, I’ve been dying to try making them from Whole Foods.  I don’t shop there regularly, so I asked my friend Heather (who goes often) what I should buy.  She said she knows everything sold at Whole Foods is quality stuff so she buys whatever meat and produce are on sale and often buys their organic generic products called “365.”

When I went to Whole Foods, I followed her advice and bought chicken breasts and pork sirloins (because both looked awesome and cost less than $5 per pound) and red peppers (because they were on sale).  I also found a lot of inspiration in the freezer aisle where the 365 organic veggies were only $2-3 per bag.

Crockpot Freezer Meals from Whole Foods

I ended up making these eight crockpot freezer meals:

  • Two freezer bags of chicken teriyaki
  • Two freezer bags of chicken chili
  • Honey dijon pork and green beans
  • Hot pepper pork and butternut squash
  • Beef fajitas
  • Pepperoncini shredded beef (based on a recipe in my 15-Min Freezer Recipes cookbook and shared for free below)


The beef roasts for the last two meals weren’t on sale, but their price was comparable to what I pay at my regular grocery store and my husband said he was hungry for those recipes.  I ended up spending a total of $92 and I think that’s pretty darn good for eight dinners, especially since they include so many organic ingredients and vegetables.


And can we talk about those baggie clips?!?  There’s been quite a few times when I was making freezer meals and ended up spilling the contents on the floor.  I wanted to invent a solution myself, but then I found these Jokari baggy clips on Amazon. They even store flat in your kitchen drawer.  I’m hooked and can’t wait to buy more.

Crockpot Freezer Meals from Whole Foods

All of my crockpot freezer meals were super easy to make.  I added the ingredients to freezer bags, squeezed out the air, and stacked them in my freezer.  The whole process only took me 35 minutes (including clean-up).  That’s pretty amazing for eight dinners, isn’t it?  Now I don’t have to worry about dinner on eight busy weeknights.

We already ate the pepperonicini shredded beef and beef fajitas (delicious!), and we’re going to eat some of the chicken chili, chicken teriyaki, and honey dijon pork this week.

Crockpot Freezer Meals from Whole Foods

I serve my freezer meals with simple side dishes like microwave organic quinoa and brown rice (from Costco) and side salads.  It’s really such an easy way to eat healthy.

If you have any questions, please leave a comment below and I’ll respond as soon as I can.  My freezer cookbooks also include a ton of recipes and tips.


  • […] Kelly from New Leaf Wellness shows you how to make 8 Crockpot Freezer Meals from Whole Foods in 35 Minutes. […]

    • jo says:

      Instead of freezing first can you cook it then freeze it so on the day you need it will take less time or is there a reason for freezing first?

      • Jo, there is no need to cook & then freeze it if you’re cooking it in the crockpot. If you want to cook it ahead and then reheat it, by all means do so, but if you just want to throw it in your crockpot you can freeze it raw and cook day-of.

  • L.L. says:

    Do you know how I can save and download the recipe and lost pdf on my kindle?

    • Kelly says:

      I’m not sure – I don’t have a Kindle. If there is a way to download and save pdfs to it, then I’m sure it will work with my files too. I’d try a google search for instructions. Sorry I can’t be more help!

    • Charity says:

      Try saving the pdf and then emailing it to your Kindle email.

    • Aimee says:

      I have a kindle hd. The file will stay in my “downloads” until I delete it. “Downloads” are found if you tap the three horizontal lines next to your open tabs. I hope that helps

    • Tracie says:

      It’s easy to download PDF files to your Kindle. First go to Amazon and get a PDF reader (free) and then simply download them. The downloaded file will be in ‘docs’. I hope this helps!!

    • Angel says:

      If using safari you should see an option at the top of the screen to click “open in” for IBooks, Kindle, etc. , and you can also use the icon at bottom of your screen (looks like a square with arrow) to choose where to open and/or save it.
      Hope this helps 😊

    • Scott says:

      I have been using Mobipocket Creator for years (it’s great free software) to convert pdf’s into Kindle ready files. http://www.mobipocket.com/en/DownloadSoft/DownloadCreator.asp

  • Anon. says:

    How would I make these recipes w/ 2 servings?

    • Kelly says:

      I would cut the recipes in half. If you make all 8 meals, that means you’d end up with 16 instead. 🙂 Just make sure to use a smaller crockpot, so they’re not overcooked. A 2qt or 4qt (at most) would be good.

  • Deborah says:

    We don’t eat any pork products, have you tried your recipes with chicken with any results? Thanks!

  • […] Kelly from New Leaf Wellness shows you how to make 8 Crockpot Freezer Meals from Whole Foods in 35 Minutes. […]

  • jackie says:

    thanks for your hard work compiling the grocery list. I’ve been checking out your recipes for some time and enjoy them! i always use a liquid measure to support my bags as i fill them, but i can see how the clips come in handy with an assembly line. do you feel its worth the amt of money invested?

    • Kelly says:

      Thank you for the encouragement, Jackie. I’m obsessed with the clips, but I make a lot of freezer meals so they might be more important to me than someone else.

  • Liz says:

    I’m trying several of your recipes this week :-). The Honey-Dijon pork and Green Beans calls for “1 pound pork sirloins”. Is that sirloin chops? Thick or thin? I feel like I really should know the answer :-(.

  • anon. says:

    Are most of yourrecipes (and your cookbooks) for 4 servings?

  • Catapurple says:

    Wow great idea I sooooo need to do this
    am in Oz so things cost more but have some recipes I could do, just need to be a big shop and have these meals planned or mayb I can make 1 or two a week and slowly build my supply of freezer meals that way, chilli con carne I saw a recipe for and been wanting to make, and so versatile as you can make it to quite a few diff meals, If had it already made I saw a recipe for home made fajitas so very easy and healthy, cheap and filling
    Those baggie clips are great

  • Sam says:

    wow these look awesome, I definitely want to try some out. My crockpot is unfortunately so underutilized, it’s a shame! What was your favorite?

  • Anne says:

    Question about the meats – do you cut the meat into serving size pieces? Shoulder roast – cut up or just in bag as is? So excited to try all of these.

    • Kelly says:

      I leave the roast whole. We shred the meat after it cooks down. It’s so delicious!

      • Sarah F says:

        What about the boneless, skinless chicken breasts??? I’m trying several of your recipes but it just says “1.5 boneless skinless chicken breasts”. Do I cut into bite size pieces or leave whole?!?!?!

        Sarah F

        • Sarah, the recipes usually say how to prepare the meat, but honestly it’s personal preference. A lot of times I prefer shredding the chicken so that it absorbs as much liquid as possible. If you have a question about a specific recipe, let me know!

  • Lee says:

    In case anyone doesn’t want to buy special baggie clips, put the bag inside a spare pot / pitcher / bowl and fold the top of the bag over the sides of your vessel. Because indeed, spilling your meal on the floor during transfer is awful.

  • becky says:

    Any idea why it doesn’t download when I click on the link?

  • Jennifer says:

    These all look wonderful and I’m excited to try each recipe! Regarding the chicken chili, do you drain the diced tomatoes and cans of beans, or should the canning liquid be included? Thanks! 🙂

  • Lisa says:

    I love this so much! I am always looking for new slow cooker recipes, and most of them are full of so much processed garbage! These are great recipes, and a great concept! thanks!!

  • Kileigh says:

    I love these!! So easy, delicious, and all whole foods. We have tried the Dijon pork and the teriyaki chicken so far. Both were awesome! Secretly I’m holding out for the pepperoncini beef, that sounds too good to be true. Thanks so much!! Please share if you have more!

  • Allison says:

    Hi! The concept is great, but do you have any suggestions for vegetarian or fish recipes? Thanks for sharing!

  • Stephanie says:

    I really want to try your recipes, but I can’t open PDFs. 🙁

  • Courtney says:

    You may have mentioned this somewhere, but what size Crockpot are you using for these recipes? I’m excited about the veggie meals…although I got the Crockpot to make easier meaty meals for my fiance, so these are great!

    • Kelly says:

      Typically 6-quart. But sometimes I use my 4-quart for recipes with chicken because it’s easy to overcook.

  • Ab says:

    These are amazing. Such time savers, money savers and will allow my hubby and I to eat healthy all the time.

    Currently I cook extra and freeze cooked meals for quick reheats mid week – but this allows me to create 1, 2, 3 weeks worth of meals at a weekend.

    I am in the UK and are trying very hard to follow a eating plan called Slimming World. I don’t follow the EE plan (yet most of your recipes are EE suitable) but instead I follow what they call Red and Green days. Green days are veggies, lentils, beans etc with a limited amount of meat/fish. Red days are meat/fish days and veg, but limited amounts lentils and beans etc.

    Your Beef Fajitas would be a great Green Day recipe and I would serve it with steamed broccoli. The Chili Chicken I could have as a Green Day but would have to weigh the chicken for my serving. Honey Dijon Pork and Green Beans sounds delicious but that could be a lot of Slimming World syns in the honey. Defo trying the Chicken Curry – I would serve rice to my hubby and cauliflower rice for myself.

    When you say ‘I doubled this recipe and made two bags’ is the recipe that follows the double amount or the standard amount.

    Thanks you and bye for now. I will staying in touch.

    • Kelly says:

      Thanks, Ab! The recipe that follows is the standard amount. (It is the amount that should be added to each individual bag.)

  • […] that babies make you tired.  In the near future, I’m excited to use this meal plan for a week of healthy crockpot meals in order to make even better use of our slow cooker.  I may even give it a shot this week, since […]

  • Bianca says:

    what is the pepperoncini? Is it spicy? I’ve never heard of it & what section of grocery store to find it in??

  • Leaf says:

    From reading the recipes it doesn’t sound like there is much liquid in the crockpot for cooking. Do you add any additional liquid? Burning or scorching an issue?

    • Kelly says:

      It’s never an issue for me, but I know my crockpots very very well. If your crockpot cooks very fast you might want to decrease the cooking time a bit. I also cook everything on the “low” setting.

  • Jenny Geesaman says:

    Hi!! I’m really excited to try doing all these!! I bought the three books and I never got the email with the link? It’s been a few hours now!

    • Kelly says:

      Hi Jenny! Sometimes there’s a slight delay in processing, but you should have received them by now. I just sent new copies to the hotmail email address that you submitted with this comment. Thank you for your purchase and I apologize for any inconvenience!

  • Erin says:

    These recipes look great but I noticed there was very little or no salt added on several. Just concerned about flavor.
    Do you add any salt after it is done?

    • Kelly says:

      No, we didn’t. Some of the sauces had salt in them and we ate the chili with tortilla chips and they were plenty salty. I’d encourage you to give them a try. I LOVE salt and my recipes always taste great to me. You can add salt when serving if it’s not to your liking, but if it’s flavorful enough, save yourself the extra sodium.

  • Erin says:

    Thanks Kelly!
    I’ll give them a try w/o the added salt first. ☺️ thanks for sharing these. I love that they are whole food and no “cream of” soups that are usually found in freezer meals!

  • Shanna says:

    I’m really excited to try these recipes out on my family. I was just wondering if you had a calorie count for the meals or if they are under a certain amount of calories (my doctor suggested I keep a food journal to help aid me in my weight loss).

    • Kelly says:

      Unfortunately, Shanna, no I don’t. I calculate the nutrition info for the recipes in my cookbooks but I’m not able to do it for all of the recipes that I share on my site. I’m so sorry about that.

    • Solana Devon says:

      If you use MyFitnessPal you can create the recipe in that app (on phone or online) using all of the ingredients for the entire pot and then select how many servings you want that pot to serve and it will calculate the calories and nutrition for that size serving.

  • Stephanie says:

    I’m excited to try some of these recipes, but I don’t like really spicy food. How hot would you say the pepperoncini beef, chicken chili, and hot pepper pork are? I don’t have a problem with some spice, but I will never understand how anyone likes the sensation of their mouth being on fire LOL.

    • Kelly says:

      I don’t remember any of them being very spicy, but you could decrease the red pepper flakes in the chili and fajitas if you want to be extra safe.

    • Amanda says:

      I don’t like spicy either. I can’t handley any jalapenos or the like. I usually omit any red pepper flakes on anything as I find it too spicy. If a recipe calls for black pepper, I will either use half of what a recipe calls for or I will use a mixed peppercorn mix that I really enjoy that adds flavor and isn’t too spicy as long as I don’t use too much. As for pepperoncini, I haven’t tried those yet, but based on a quick online search I found this: “They barely nudge the pepper scale, right up there with the pimento pepper in terms of hotness. They’ve got a heat that borders on a tang, especially when pickled. The pepperoncini (100 to 500 Scoville heat units) is much closer to a bell pepper than a jalapeño, which comes in on average 40 times hotter”. HTH!

  • Tara says:

    silly question – but are these meats fresh or already frozen when you put them in the freezer? Is there any chance of contamination to veggies/other ingredients if the meat is fresh??
    36 weeks pregnant and looking to have a bunch of freezer meals at the ready!

    • Kelly says:

      I use fresh meat, but you can also add frozen meat directly to the bag (don’t thaw it first). I did a lot of research when I was writing my No Cook Freezer Meals cookbook, and it’s perfectly safe to freeze raw meat and veggies together. According to the USDA Food Safety and Inspection Service, freezing to 0 °F inactivates microbes present in food (like bacteria, yeasts, and molds).

      • Marisa says:

        I know you mentioned it’s safe to freeze together because it’ll be at 0F but what about in the thawing process? Is there a problem there because it will no longer be frozen? Do you usually thaw overnight by transferring to the fridge? Or just leave out like a couple hours before? Sorry for all the questions… I’ve never done them like this before. 🙂

        • Kelly McNelis says:

          I either thaw overnight in the fridge or do a “quick thaw” in water in the morning. Trust me, it’s perfectly safe!

  • Casey says:

    Hi Kelly-
    3 girls and I are starting to make freezer meals together and I wanted to use a few of your recipes. For the pepp shredded beef, beef fajitas and honey dijon pork would I just buy ingredients listed x4 or did you double any of them? Thanks!

    • Kelly says:

      The recipes are always written for one bag only. Even when I double a recipe I still write it that way because it makes it easy to know how much to add to each bag.

  • Gina says:

    do you know if storage freezer bags have BPA in them? I love the idea of storing food in freezer, but worry about BPA. Thanks!

  • Kayla says:

    I was wondering how many will these feed? I have a family of six and need to know if this will even feed is one night. Thanks a ton of this will feed us this would be amazingly cheap for us.

    • Kelly says:

      Each freezer bag contains 4-6 servings. If you open the pdf doc with the recipes, you can see them broken down by recipes. If you need more servings, you could easily add an extra pound of meat.

  • ellen says:

    The clips are genius. Where have you been all my life?

  • Christine says:

    Hi, thank you so much for sharing this! Do you remember what it cost all together?

  • Brandi Webb says:

    I am getting married next year And have been writing down allot of your recipes in hopes to use them when me and my Soon to be hubby move in together i will hopefully soon be able to buy your cookbooks, but as of right now im only 19 and finding a job has been hard so with him only working i feel these recipes will save money if i shop at the right stores but im rambling i really just wanted to thank you for making your recipes available to everyone i love to see what other people cook and see how it taste when i make it

  • Robin says:

    I’m finding that most of these recipes don’t have serving size or number of servings … what would you say these meals are designed for?

  • Pam says:

    I just paid $18 for the Ebundle. How do I access the recipes?

  • Dixie says:

    So can I make my dry beans a head of time and then add them to the crock pot.

    2nd question – can you freeze cooked dry beans and for how long?

  • […] Super easy and incredibly delicious! Shout-out to New Leaf Wellness for the awesome recipe idea, though I did alter it a bit (as I usually do – just can’t […]

  • Cathy says:

    I just bought the clips from Amazon and going to the store Saturday to make up 12 meals. I am so excited and so is my husband, it is just the two of us at home and we eat out a lot! We both work 12 hour days and are too tired to make dinner on most nights. I can’t wait to get these made and looking forward to eating at home. I can’t thank you enough for all you have done here. Hugs, Cathy

  • Elizabeth says:

    Do you have any recommendation for substitution an 8 oz jar of hot pepper jelly in the Hot Pepper Pork and Butternut Squash recipe? My family doesn’t care for spicy foods and all I could find was a hot pepper spread.

  • DeAnna says:

    do you cook the meat first or put it in the bags raw

  • Rosemary says:

    Kelly – For your Whole Foods Chicken Chili are the beans untrained or drained and rinsed?

  • Natalie says:

    I’m wondering if the pepperoncini beef is spicy.
    Also, how do you keep your veg from becoming mushy? I love the convenience of crockpot meals but hate mushy veg!!

    • Kelly says:

      No, it’s not super spicy. If your vegetables get mushy, I would cook the meal for less time. Fresh vegetables also stay crunchier for me than frozen ones (and I never use canned).

  • Ryane says:

    Is it a must that they be thawed out the night before?

  • Maureen says:

    Peperoncini shredded beef. Made this once. Husband begged me to make it again. Having it tonight for dinner and it is just as good as we remember! This time served with spicy mustard (on potato rolls, same as last time) and O.M.G.! We will make this again and again!

  • Drew says:

    Thank you for your recipes! 5 of them are in my freezer and I can’t wait to test them!

    I want to try the Hot Pepper Pork and Butternut Squash recipe but cannot find hot pepper jelly in my part of the world. Following a friend’s advice, I bought harissa paste in the hope of subbing the jelly. Should I had some liquid? The harissa tube says to “dilute it in the broth of sauce”. I never used hot pepper jelly before so I have no clue how much liquid it adds to the recipe (if it does!).

    Thank you!

    • Kelly says:

      I think you will need to add liquid, but I’m not familiar with harissa paste. Hot pepper jelly is sweet and a little bit spicy.

  • Jen says:

    I may have just missed this but how long are the meals good for in the freezer?

  • Elisa says:

    Each of the 8 meals feed how many people? (I’m trying to do the math on total cost/meal/person.).

    Also do you know if the meat you bought was hormone free and organic, including the feed the animals were fed?

    I’ve never done crock pot cooking so……do you have to cut the bags away to get what’s been frozen out or is there a trick for reuse?

    • Kelly says:

      If you open the recipe doc the number of servings should be broken down by recipe, normally it’s 3-4 servings per pound of meat. I bought the meat at Whole Foods but I don’t remember exactly what the packaging said.

      If you thaw the meals you can open the bags and dump them in to the crockpot. Then you can wash and reuse the bags.

  • Rebecca says:

    Do you have to chop up the chicken breadt into small pieces before freezing or cook whole breast and spilt once cooked?

  • For the hot pepper pork, do you leave the pork sirloins whole when freezing? About how many pork sirloins equal 1 pound? Do they fall apart when cooking? How does the final product look when served over rice? As whole pieces or smaller chunks?

  • Olivia says:

    Can raw potato be put in with other ingredients then frozen

  • Jenny says:

    Thank you! Love these posts and plans! I make lots of adjustments to fit my dietary guidelines, but it is always helpful to start with a good plan like this. Also, instead of buying baggy clips, I use an empty #10 can or coffee can or oatmeal container and insert the open baggy inside and fold over the top to the outside (like a trash-can liner) to hold the bags up and open. Works like a charm and no extra cost. 🙂

  • Tiffany says:

    I have clicked the link several times without success..:( I was wondering if it had expired and I could find it in the archives? I can’t wait to try these recipes! Thank you do much for sharing your time and talents with us–at no cost!!

  • Monika says:

    I am motivated to get started doing freezer meal but don’t know where to begin. I am a total newbie and wonder what resource you will recommend that can help me to started?


  • KB says:

    Can I just say, “How have I ever lived without you?” I absolutely LOVE the pdf grocery and recipe list. Cannot wait to try these…especially with my two picky eaters.

  • Anita Marie says:

    I made the Hot Pepper Pork and Butternut Squash. The pork chops froze but the pepper jelly still seems to be in its original state. It is soft not frozen. Is it still ok to make in the crockpot after it has been frozen for 2 months?

  • stacey says:

    for the pepper pork and butternut squash, can you recommend anything else to use so its more kid friendly?? My kids are 6 and 14 months and do not like spicy. Thanks

  • Ruth Penner says:

    What size freezer bags do you use?

  • Rachel says:

    How long do you let the crockpot cook? I live by myself and work long hours – Thanks!

  • Rhea O'Toole Kupisz says:

    Hi! So I can’t seem to find a way to get to the meal recipes. Is this a subscription site? Lots of pictures, but no info on the food.

  • […] Pepperoncini Shredded Beef by New Leaf Wellness […]

  • […] Pepperoncini Shredded Beef by New Leaf Wellness […]

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  • jenni says:

    Something I notice is how you never use fish in your recipes. Your teriyake chicken is fantastic with salmon or any pink fish.
    I don’t know if its cultural – I live in Norway

  • Lida says:

    Help! I’m trying to view the recipes but keep getting redirected to a blank page and nothing loads. I’m trying to view it on my computer.

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