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One of my hobbies is making a portable meal for 30-50 people.
For example a giant pot of beef stew, giant pot of veggie chili, and all the accompaniments to bring to a classroom at a local college and feed the members of a club.

When I'm doing this a couple of days in a row or tight for time, I choose a recipe that freezes well, make it ahead of time and freeze.

Then I defrost it in the fridge, keep it cold until we're on site and reheat it in a crockpot.

For something like this I would use an electric roaster oven like this:

Don't let the name fool you. It works on the same principle as your crockpot, but for greater quantities and a greater tempurature range.
You could easily fill it with enough soup to feed an army and bring it up to temperature quickly and safely.


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