Crocktoberfest // 2026

Mississippi Meatballs Recipe

Ingredients

  • 2 lb. meatballs, frozen, pre-cooked
  • 2 tsp. dry Italian dressing mix
  • 3 Tbsp. dry ranch seasoning
  • 1 au jus gravy packet
  • 1/2 cup unsalted butter
  • 1 cup beef broth
  • 1/4 cup juice from pepperoncini peppers
  • 8-10 pepperoncini peppers, stems removed

How to Make Mississippi Meatballs

Assembly Instructions

  1. Add all ingredients to a large freezer bag.
  2. Remove excess air, seal and freeze.
  3. Thaw enough to empty bag contents into slow cooker.
  4. Cook on low for 3-5 hours, stirring occasionally.

    5. Instant Pot Instructions

    1. Cook for 5-6 minutes on high pressure.
    2. Natural release for 5 minutes, then quick release.
Slow Cooker Cajun Chicken Alfredo
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
 
Course: Main Course
Keyword: Alfredo, chicken, chicken dump, freezer meal, Instant Pot, pasta, slow cooker
Servings: 6 servings
Calories: 559 kcal
Ingredients
  • 3 chicken breasts boneless, skinless
  • 16 oz. Alfredo sauce
  • 2 cup chicken broth
  • 2 clove garlic minced
  • ½ tsp. pepper
  • 2 Tbsp. Cajun seasoning
For day of cooking:
  • 1 lb. penne pasta cooked and drained
Instructions
Assembly instructions:
  1. Place raw chicken and Cajun seasoning in large freezer bag and shake to coat. All the other ingredients, except pasta. Gently mix in the bag to combine. Remove excess air, seal and freeze.
Cooking instructions:
  1. Thaw. Place contents of bag in a slow cooker and cook on low for 4-5 hours or on high for 2-4 hours. Or cook in the instant pot on high pressure for 12 minutes with a quick release. Shred chicken. Stir in cooked pasta.

Texas Beef Soup
Prep Time
15 mins
Cook Time
3 hrs
 
Course: Soup
Servings: 6
Calories: 172 kcal
Ingredients
  • 1 lb. beef stew meat
  • 1 onion minced
  • 2 cloves garlic minced
  • 2 cups mixed vegetables frozen
  • 1 ½ cups spicy vegetable juice or spicy Clamato juice
  • 2 cups beef broth
  • 2 tsp. seasoning salt
  • ½ tsp. pepper
Instructions
Assembly Instructions:
  1. Place all ingredients into a large resealable freezer bag.
  2. Squish around gently to combine the ingredients.
  3. Remove the excess air, seal and freeze.
Cooking Instructions:
  1. Thaw.
  2. Cook in the slow cooker on low for 3-5 hours.
  3. In the instant pot, add contents of the large bag. Cook on manual high pressure for 20 minutes. Use a natural release for 10 minutes and then do a quick release.

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