By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
302 cal · 375 min
Crock Pot Freezer Pack: One Pot Chicken Dinner
Recipe GLPRa0293fdaad7d26
A convenient freezer-ready slow cooker meal featuring tender boneless chicken thighs with baby carrots, red potatoes, and sweet onions, seasoned with fresh rosemary and aromatic spices. Prepare the meal ahead by assembling ingredients in a freezer bag, then simply thaw and cook in your slow cooker for an effortless home-cooked dinner. Gluten-free, dairy-free, and compliant with Whole30 guidelines.
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Ingredients
2 lbs Boneless, skinless chicken thighs
1 cup Baby carrots
6 Small red potatoes, halved
1 Sweet onion, quartered
4 sprigs Fresh rosemary sprigs
½ cup Chicken broth
1 tsp Freeze-dried garlic
Salt
Black pepper
Poultry seasoning
Directions
Place a freezer bag in a large bowl for stability. Add the halved red potatoes, baby carrots, and quartered sweet onion to the freezer bag.
Arrange the boneless, skinless chicken thighs on top of the vegetables in the bag.
Pour the chicken broth evenly over the chicken and vegetables.
Sprinkle salt, black pepper, poultry seasoning, and freeze-dried garlic over the contents. Add the fresh rosemary sprigs.
Seal the freezer bag and shake gently to distribute flavors and coat all ingredients evenly.
Partially unzip the bag to release as much air as possible, then reseal completely.
Place the flat freezer bag on a cookie sheet and freeze until solid, then transfer to freezer storage.
To prepare: Either thaw the bag overnight in the refrigerator, or run the frozen bag briefly under cool running water to loosen the contents slightly.
Transfer the bag contents (or thawed mixture) to a slow cooker. If using the thawed method, cook on low for 5–6 hours. If cooking from frozen, cook on low for 6–8 hours.
The chicken is safely cooked when it reaches an internal temperature of 165°F. Serve hot and enjoy.
Comments
This is a straightforward freezer-pack slow cooker meal with ingredients stocked at every Charlotte grocer—no special stops needed. The real issue is the stated time: 375 minutes accounts for thawing and cooking, but the recipe glosses over the 8-12 hours of active slow-cooker time, making it useful only if you start it before work and eat late dinner, not a quick weeknight option despite the ingredient simplicity. At roughly $1.50 per serving (chicken thighs, potatoes, and carrots are cheap), the cost is honest and low, and it reheats well for lunch the next day. The downside is the lack of flavor depth—just poultry seasoning and rosemary on basic root vegetables reads as plain, even if competent.
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