20 Delicious 4 Hour Crock Pot Recipes Easy to Make

Imagine coming home to the mouthwatering aroma of a meal that’s been simmering to perfection all day—with just 4 hours in your crock pot! Whether you’re craving cozy comfort food, quick weeknight dinners, or seasonal favorites, we’ve got you covered. Dive into our roundup of 20 delicious recipes that promise minimal fuss and maximum flavor. Your slow cooker is about to become your new best friend!

Slow Cooker Beef Stew

Nothing says comfort like a hearty Slow Cooker Beef Stew, simmering away until the meat is fork-tender and the flavors deeply melded.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 3 carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced

Instructions

1. In a large bowl, toss the beef cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches, transferring to the slow cooker as done.
3. Add 4 cups beef broth and 1 tbsp Worcestershire sauce to the skillet, scraping up any browned bits. Pour over the beef in the slow cooker.
4. Stir in 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves, carrots, potatoes, onion, and garlic.
5. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.
6. Discard the bay leaves before serving.

The slow cooking process not only tenderizes the beef but also allows the herbs to infuse the stew with a rich, aromatic depth that’s hard to resist.

Tip: For an extra layer of flavor, add a splash of red wine to the broth before cooking.

Crock Pot Chicken Tacos

These Crock Pot Chicken Tacos are a breeze to make and pack a punch of flavor that’ll have everyone asking for seconds. Perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas
• 1 lime, cut into wedges
• 1/2 cup crumbled queso fresco

Instructions

1. Place the chicken breasts in the bottom of your crock pot.
2. Add the diced tomatoes with green chilies, diced onion, minced garlic, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper over the chicken.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine with the sauce.
5. Warm the corn tortillas according to package instructions.
6. Fill each tortilla with the chicken mixture, then top with fresh cilantro, a squeeze of lime, and a sprinkle of queso fresco.

The magic of these tacos lies in the slow-cooked chicken that soaks up all the vibrant flavors, creating a filling that’s both juicy and packed with a slight kick. The fresh toppings add a bright contrast that elevates the dish beyond your average taco night.

Tip: For an extra layer of flavor, toast the corn tortillas in a dry skillet for about 30 seconds on each side before serving.

Easy Crock Pot Pulled Pork

Nothing says comfort food like tender, juicy pulled pork that practically falls apart with a fork. This easy crock pot version lets the slow cooker do all the work while you go about your day.

Ingredients

• 3 lbs pork shoulder (also known as pork butt)
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the pork shoulder in the crock pot.
2. In a medium bowl, whisk together 1 cup barbecue sauce, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Pour the sauce mixture over the pork shoulder, ensuring it’s evenly coated.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred easily with a fork.
5. Remove the pork from the crock pot and shred it on a cutting board. Return the shredded pork to the crock pot and mix it with the juices.
6. Serve warm on buns or over your favorite sides.

The magic of this recipe lies in the perfect balance of tangy and sweet flavors, with the slow cooking process ensuring every bite is infused with smoky goodness.

Tip: For an extra layer of flavor, sear the pork shoulder in a hot skillet before adding it to the crock pot.

4 Hour Crock Pot Mac and Cheese

Nothing says comfort food like a creamy, dreamy mac and cheese that practically makes itself in your crock pot. This 4-hour version is the ultimate set-it-and-forget-it dish for busy weeknights.

Ingredients

• 2 cups uncooked elbow macaroni
• 4 tablespoons unsalted butter, cubed
• 2 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (12 oz) can evaporated milk
• 1 1/2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
2. In the crock pot, combine the cooked macaroni, cubed butter, sharp cheddar cheese, mozzarella cheese, and Parmesan cheese.
3. In a separate bowl, whisk together the evaporated milk, whole milk, salt, black pepper, and paprika. Pour this mixture over the macaroni and cheese in the crock pot.
4. Stir everything together until well combined. Cover and cook on LOW for 4 hours, stirring once halfway through to ensure even cooking.
5. Once done, give it a final stir to blend all the creamy, cheesy goodness together. Serve hot.

The magic of this recipe lies in the evaporated milk, which gives the mac and cheese an irresistibly smooth texture without the need for a roux.

Tip: For an extra crispy top, transfer the mac and cheese to a baking dish, sprinkle with additional cheese, and broil for 2-3 minutes before serving.

Slow Cooker BBQ Ribs

Nothing says comfort like fall-off-the-bone ribs that have been simmering in a rich BBQ sauce all day. This slow cooker method ensures tender, flavorful ribs with minimal effort.

Ingredients

• 2 lbs pork baby back ribs
• 1 cup BBQ sauce
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a small bowl, mix together 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper to create a dry rub.
2. Pat the ribs dry with paper towels, then generously apply the dry rub to all sides of the ribs.
3. Place the ribs in the slow cooker, standing them up against the wall of the pot with the meaty side facing out.
4. Pour 1 cup of BBQ sauce over the ribs, ensuring they’re evenly coated.
5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the ribs are tender and easily pull apart with a fork.
6. For a caramelized finish, transfer the ribs to a baking sheet, brush with additional BBQ sauce, and broil for 2-3 minutes until bubbly and slightly charred.

The magic of this recipe lies in the slow cooker’s ability to infuse the ribs with deep, smoky flavors while keeping them incredibly moist. The quick broil at the end adds that perfect sticky-sweet crust.

Tip: For an extra layer of flavor, marinate the ribs in the dry rub overnight before cooking.

Crock Pot Chili Con Carne

Nothing beats coming home to the rich, comforting aroma of chili con carne simmering away in your crock pot—a perfect set-it-and-forget-it meal for busy weeknights.

Ingredients

• 1 lb ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a skillet over medium heat, brown the ground beef until no longer pink, about 5 minutes. Drain excess fat.
2. Transfer the beef to your crock pot. Add the onion, garlic, red bell pepper, kidney beans, diced tomatoes, tomato paste, and beef broth.
3. Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper until well combined.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded.

The slow cooking process deepens the flavors, creating a chili that’s robust and hearty with just the right amount of spice. Serve with a dollop of sour cream or a sprinkle of cheddar cheese for an extra touch of comfort.

Tip: For an even richer flavor, try browning the onions and garlic with the beef before adding them to the crock pot.

Easy Crock Pot Potato Soup

Nothing beats coming home to a warm, comforting bowl of this Easy Crock Pot Potato Soup after a long day. It’s creamy, hearty, and packed with flavor, making it the perfect weeknight dinner.

Ingredients

• 6 cups peeled and diced potatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 4 slices bacon, cooked and crumbled
• 2 green onions, sliced

Instructions

1. In your crock pot, combine the potatoes, onion, garlic, and chicken broth. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender.
2. Use a potato masher to mash about half of the potatoes in the pot, leaving some chunks for texture.
3. Stir in the heavy cream, butter, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Cover and cook on high for another 30 minutes.
4. Just before serving, stir in the cheddar cheese and sour cream until melted and smooth.
5. Ladle the soup into bowls and top with crumbled bacon and sliced green onions.

The magic of this soup lies in the perfect balance of creamy and chunky textures, with the smoky bacon adding a delightful crunch. It’s a crowd-pleaser that requires minimal effort for maximum flavor.

Tip: For an extra creamy texture, blend half of the soup before adding the cheese and sour cream.

Slow Cooker Honey Garlic Chicken

This Slow Cooker Honey Garlic Chicken is a fuss-free dish that packs a punch of flavor, perfect for those busy weeknights when you crave something sweet and savory.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/3 cup honey
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds (optional)
• 2 green onions, sliced (optional)

Instructions

1. Place the chicken breasts in the slow cooker.
2. In a small bowl, whisk together the honey, soy sauce, ketchup, olive oil, minced garlic, dried oregano, and black pepper. Pour this mixture over the chicken, ensuring each piece is well coated.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
4. Remove the chicken from the slow cooker and set aside. In a small bowl, mix the cornstarch and water until smooth. Stir this into the slow cooker to thicken the sauce.
5. Return the chicken to the slow cooker, turning to coat in the thickened sauce. Cook for an additional 10 minutes on high.
6. Garnish with sesame seeds and sliced green onions before serving, if desired.

The magic of this dish lies in the caramelized garlic and honey glaze that clings to every bite of chicken, creating a sticky, sweet, and slightly tangy flavor profile that’s irresistibly good.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce mixture before cooking.

Crock Pot Beef and Broccoli

Craving takeout but want to stay in? This Crock Pot Beef and Broccoli brings all the flavors of your favorite Chinese dish right to your kitchen with minimal fuss.

Ingredients

• 1.5 lbs flank steak, sliced thinly against the grain
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 4 cups broccoli florets
• 2 tbsp cornstarch
• 2 tbsp water

Instructions

1. In the Crock Pot, combine beef broth, soy sauce, brown sugar, sesame oil, minced garlic, and red pepper flakes. Stir until the sugar dissolves.
2. Add the sliced flank steak to the Crock Pot, ensuring it’s submerged in the sauce. Cover and cook on LOW for 4 hours.
3. After 4 hours, stir in the broccoli florets. Cover and cook on HIGH for an additional 30 minutes.
4. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the Crock Pot to thicken the sauce. Cook for another 10 minutes until the sauce has thickened.

The magic of this recipe lies in the tender, melt-in-your-mouth beef paired with crisp-tender broccoli, all coated in a rich, savory-sweet sauce that’s better than any takeout.

Tip: For an extra layer of flavor, garnish with sesame seeds and sliced green onions before serving.

4 Hour Crock Pot Lasagna

Who says lasagna has to be a labor of love? This 4-hour crock pot version lets you layer up the flavors with minimal fuss, perfect for those busy weeknights.

Ingredients

• 1 lb ground beef
• 1/2 lb Italian sausage
• 1 jar (24 oz) marinara sauce
• 1 can (15 oz) tomato sauce
• 1/2 cup water
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 9 lasagna noodles, uncooked

Instructions

1. In a skillet over medium heat, cook the ground beef and Italian sausage until browned. Drain excess fat.
2. Stir in the marinara sauce, tomato sauce, water, Italian seasoning, salt, and black pepper. Simmer for 5 minutes.
3. In a bowl, mix the ricotta cheese, egg, and 1 cup of mozzarella cheese.
4. Spread a thin layer of the meat sauce in the bottom of the crock pot. Layer 3 lasagna noodles, breaking to fit if necessary, followed by half of the ricotta mixture and a third of the remaining meat sauce. Repeat layers, ending with meat sauce.
5. Sprinkle the remaining mozzarella and Parmesan cheese on top. Cover and cook on LOW for 4 hours.
6. Let stand for 10 minutes before serving to allow the lasagna to set.

The slow cooking process melds the flavors together beautifully, creating a lasagna that’s rich, cheesy, and perfectly layered without the oven.

Tip: For an extra crispy top, remove the lid during the last 30 minutes of cooking.

Slow Cooker Teriyaki Chicken

This Slow Cooker Teriyaki Chicken is a fuss-free, flavor-packed meal that’ll have everyone asking for seconds. Just set it and forget it!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. Place the chicken breasts in the slow cooker.
2. In a small bowl, whisk together the soy sauce, honey, brown sugar, minced garlic, grated ginger, and black pepper. Pour this mixture over the chicken.
3. Cover and cook on low for 4 hours or until the chicken is tender and cooked through.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5. In a small bowl, mix the cornstarch and water until smooth. Stir this into the slow cooker to thicken the sauce. Cook for an additional 10 minutes on high.
6. Serve the teriyaki chicken sprinkled with sesame seeds and sliced green onions.

The magic of this dish lies in the balance of sweet and savory, with the slow cooker doing all the heavy lifting to infuse the chicken with deep, rich flavors.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce before cooking.

Crock Pot Creamy Chicken and Mushrooms

Nothing says comfort like a creamy, savory chicken dish that practically cooks itself in your Crock Pot. This Creamy Chicken and Mushrooms recipe is a weeknight hero, combining tender chicken with earthy mushrooms in a rich, velvety sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 8 oz cremini mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp all-purpose flour

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add chicken thighs and sear until golden, about 3 minutes per side. Transfer to the Crock Pot.
2. In the same skillet, add mushrooms and garlic. Cook until mushrooms are soft, about 5 minutes. Sprinkle with flour and stir to coat. Transfer to the Crock Pot.
3. Pour in heavy cream and chicken broth. Add thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours, until chicken is tender and sauce has thickened.

The magic of this dish lies in the slow melding of flavors, with the cream and mushrooms creating a sauce that’s luxuriously smooth yet deeply flavorful.

Tip: For an extra layer of flavor, sprinkle grated Parmesan over the dish before serving.

Easy Crock Pot Sausage and Peppers

This Easy Crock Pot Sausage and Peppers recipe is a set-it-and-forget-it dream, perfect for busy weeknights or lazy weekends.

Ingredients

• 1 lb Italian sausage links, sweet or hot
• 2 large bell peppers, sliced into strips (any color)
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown the sausage links on all sides, about 5 minutes total. Transfer to the crock pot.
2. In the same skillet, sauté the bell peppers and onion until slightly softened, about 3 minutes. Add the minced garlic and cook for another minute. Transfer to the crock pot.
3. Pour the diced tomatoes over the sausage and vegetables. Sprinkle with dried basil, dried oregano, salt, and black pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sausage is cooked through and the vegetables are tender.

The slow cooking melds the flavors beautifully, with the peppers and onions becoming melt-in-your-mouth tender alongside the juicy sausage.

Tip: Serve over creamy polenta or crusty bread to soak up the delicious juices.

Slow Cooker Maple Glazed Carrots

Transform ordinary carrots into a sweet, sticky side dish with minimal effort thanks to your slow cooker and a maple syrup glaze.

Ingredients

• 2 pounds carrots, peeled and cut into 1-inch pieces
• 1/4 cup pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Place the carrots in the slow cooker.
2. In a small bowl, whisk together the maple syrup, melted butter, cinnamon, salt, and black pepper. Pour the mixture over the carrots and toss to coat evenly.
3. Cover and cook on low for 4 hours or on high for 2 hours, stirring once halfway through, until the carrots are tender and the glaze has thickened.
4. Serve warm, garnished with additional maple syrup if desired.

The slow cooking process deepens the maple flavor, creating a glaze that’s irresistibly glossy and rich, perfect for elevating a weeknight dinner or holiday feast alike.

Tip: For an extra layer of flavor, sprinkle with toasted pecans or walnuts before serving.

Crock Pot Turkey Breast with Gravy

This Crock Pot Turkey Breast with Gravy is a game-changer for busy weeknights, offering a succulent, flavorful meal with minimal fuss.

Ingredients

• 1 (4 to 5-pound) boneless turkey breast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 cups chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Rub the turkey breast with olive oil, then season evenly with salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
2. Place the seasoned turkey breast in the crock pot and pour chicken broth around it.
3. Cover and cook on low for 6 to 7 hours, or until the turkey is tender and reaches an internal temperature of 165°F.
4. Remove the turkey breast from the crock pot and let it rest on a cutting board for 10 minutes before slicing.
5. While the turkey rests, whisk together cornstarch and water in a small bowl. Stir this mixture into the juices in the crock pot, then cover and cook on high for 10 minutes, or until the gravy thickens.
6. Serve the sliced turkey with the gravy poured over the top.

The magic of this recipe lies in the slow-cooked tenderness of the turkey, paired with a rich, herb-infused gravy that comes together effortlessly.

Tip: For an extra flavor boost, add a splash of white wine to the chicken broth before cooking.

4 Hour Crock Pot Beef Roast

This 4 Hour Crock Pot Beef Roast is the ultimate set-it-and-forget-it meal, delivering tender, flavorful beef with minimal effort.

Ingredients

• 3 lbs beef chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 large onion, sliced
• 3 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with salt, black pepper, garlic powder, and onion powder. Sear the roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the seared roast to the crock pot. Add the beef broth and Worcestershire sauce to the skillet, scraping up any browned bits, then pour over the roast.
3. Arrange the sliced onion, carrots, and potatoes around the roast in the crock pot. Cover and cook on high for 4 hours, or until the beef is fork-tender.
4. Remove the beef and vegetables from the crock pot, let the beef rest for 5 minutes before slicing. Serve with the vegetables and drizzle with the cooking juices.

The slow cooking process not only tenderizes the beef but also infuses the vegetables with rich, meaty flavors, making every bite a comforting delight.

Tip: For an extra layer of flavor, add a sprig of fresh rosemary or thyme to the crock pot before cooking.

Slow Cooker Vegetable Curry

Warm up your kitchen with this hearty Slow Cooker Vegetable Curry, a fuss-free dish that packs a punch of flavor with minimal effort.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 large carrots, sliced
• 1 medium sweet potato, cubed
• 1 cup cauliflower florets
• 1 cup chickpeas, drained and rinsed
• 1 cup frozen peas

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in the curry powder, cumin, turmeric, and salt, cooking for another minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add the coconut milk, vegetable broth, carrots, sweet potato, and cauliflower. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the vegetables are tender.
5. Add the chickpeas and frozen peas, stirring gently. Cover and cook for an additional 30 minutes on high.

The magic of this curry lies in the slow melding of spices and coconut milk, creating a rich, velvety sauce that clings to every bite of vegetable.

Tip: For an extra layer of flavor, toast the curry powder in a dry skillet for 30 seconds before using.

Crock Pot Spaghetti Bolognese

Nothing says comfort like a hearty bowl of Spaghetti Bolognese, and this Crock Pot version makes it effortlessly delicious.

Ingredients

• 1 lb ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 cup beef broth
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 8 oz spaghetti
• 1/4 cup grated Parmesan cheese

Instructions

1. In a skillet over medium heat, brown the ground beef with the onion and garlic until the meat is no longer pink, about 5 minutes. Drain excess fat.
2. Transfer the beef mixture to a Crock Pot. Stir in the crushed tomatoes, tomato paste, beef broth, salt, sugar, black pepper, oregano, and basil.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, stirring occasionally.
4. About 30 minutes before serving, cook the spaghetti according to package directions until al dente. Drain and add to the Crock Pot, stirring to combine.
5. Serve hot, sprinkled with Parmesan cheese.

The slow cooking melds the flavors beautifully, creating a rich and savory sauce that clings perfectly to every strand of spaghetti.

Tip: For an extra depth of flavor, try browning the meat in a bit of olive oil and deglazing the skillet with a splash of red wine before adding it to the Crock Pot.

Easy Crock Pot Corn on the Cob

Nothing says comfort like tender, buttery corn on the cob, and this Crock Pot version makes it effortlessly delicious with minimal fuss.

Ingredients

• 4 ears of corn, husks removed
• 1/4 cup unsalted butter, melted
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 cup water

Instructions

1. Place the corn in the Crock Pot.
2. In a small bowl, mix together the melted butter, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
3. Pour the butter mixture over the corn, turning to coat each ear evenly.
4. Add 1/4 cup water to the bottom of the Crock Pot to prevent sticking.
5. Cover and cook on low for 3 hours or until the corn is tender.
6. Serve hot, with any remaining butter mixture drizzled over the top.

The slow cooking process infuses the corn with a rich, smoky flavor that’s hard to resist, making it a standout side for any barbecue or weeknight dinner.

Tip: For an extra kick, sprinkle a little chili powder over the corn before serving.

Slow Cooker Apple Cinnamon Oatmeal

Wake up to the comforting aroma of this Slow Cooker Apple Cinnamon Oatmeal, a hearty breakfast that practically makes itself while you sleep.

Ingredients

• 2 cups old-fashioned rolled oats
• 4 cups water
• 2 cups milk (any kind)
• 2 medium apples, peeled and diced
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Combine the old-fashioned rolled oats, water, milk, diced apples, brown sugar, ground cinnamon, vanilla extract, and salt in the slow cooker. Stir well to mix all the ingredients.
2. Cover and cook on low for 7 hours or on high for 3-4 hours, until the oats are tender and the mixture has thickened to your liking.
3. Give the oatmeal a good stir before serving to distribute the apples and cinnamon evenly throughout.

The magic of this recipe lies in the slow melding of cinnamon and apple flavors, creating a breakfast that’s both nourishing and indulgent. The oats absorb the spices and sweetness overnight, resulting in a dish that’s perfectly balanced and ready to warm you up from the inside out.

Tip: For an extra touch of luxury, top each serving with a drizzle of maple syrup or a handful of toasted walnuts.

Conclusion

We hope this roundup of 20 delicious 4-hour crock pot recipes inspires your next meal! Perfect for busy home cooks, these easy-to-make dishes promise flavor without the fuss. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next cooking adventure. Happy slow cooking!