After a long day, who has the energy to cook? That’s where your trusty crock pot comes in! Dive into our collection of 22 Delicious Crock Pot Recipes for Busy Weeknights, where comfort meets convenience. From hearty stews to tender meats, these easy-to-follow recipes are your ticket to a stress-free dinner. Let’s make weeknight cooking a breeze—keep reading for dishes that’ll have everyone asking for seconds!
Slow Cooker Beef Stew
Rich in flavor and effortlessly tender, this Slow Cooker Beef Stew is the epitome of comfort food, perfect for those chilly evenings when only a hearty meal will do. Its deep, savory notes and melt-in-your-mouth texture make it a beloved classic that’s both nourishing and indulgent.
Ingredients
- 2 lbs of beef chuck, cut into 1-inch cubes
- a couple of carrots, sliced into thick coins
- a few stalks of celery, chopped
- a handful of baby potatoes, halved
- a splash of red wine
- a couple of cups of beef broth
- a tablespoon of tomato paste
- a sprinkle of flour
- a dash of Worcestershire sauce
- a pinch of thyme and rosemary
- a clove of garlic, minced
- a drizzle of olive oil
- salt and pepper, to your liking
Instructions
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the beef cubes in batches, searing each side until deeply browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
- Transfer the seared beef to your slow cooker. In the same skillet, toss in the carrots, celery, and garlic, sautéing for about 2 minutes until just softened.
- Sprinkle the flour over the vegetables, stirring to coat evenly, then pour in the red wine to deglaze the pan, scraping up any browned bits. Tip: This step adds incredible depth to your stew.
- Add the vegetable mixture to the slow cooker, along with the potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir well to combine.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender. Tip: Resist the urge to stir too often to keep the beef intact.
Just as it is, this stew is a masterpiece of tender beef and vegetables in a rich, flavorful broth. Serve it with a crusty loaf of bread for dipping, or over a bed of creamy mashed potatoes for an extra comforting twist.
Crock Pot Chicken Tacos
Unveiling the simplicity and depth of flavor that slow cooking brings to the table, these Crock Pot Chicken Tacos are a testament to the magic of patience. Perfect for bustling weeknights or leisurely weekends, they promise a meal that’s both effortlessly elegant and deeply satisfying.
Ingredients
- 2 lbs of boneless, skinless chicken thighs
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 cup of chicken broth
- A generous sprinkle of cumin
- A pinch of smoked paprika
- Salt, just enough to season
- 1 lime, juiced
- A handful of fresh cilantro, chopped
- 8 small tortillas, warmed
- Your favorite taco toppings (think avocado, diced onions, and a dollop of sour cream)
Instructions
- Heat a splash of olive oil in a skillet over medium-high heat. Sear the chicken thighs for about 3 minutes on each side until golden brown, then transfer them to the crock pot.
- In the same skillet, sauté the minced garlic for 30 seconds until fragrant, then pour in the chicken broth to deglaze the pan, scraping up any browned bits. Pour this mixture over the chicken in the crock pot.
- Sprinkle the chicken with cumin, smoked paprika, and salt. 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.
- Once cooked, remove the chicken from the crock pot and shred it using two forks. Stir in the lime juice and chopped cilantro for a fresh burst of flavor.
- Serve the shredded chicken on warmed tortillas with your favorite taco toppings.
Gloriously tender and infused with smoky, citrusy notes, these tacos are a celebration of texture and taste. For an extra touch of elegance, serve them on a platter with a side of charred corn and a drizzle of crema.
Easy Crock Pot Pulled Pork
Whisper the words ‘easy dinner,’ and this Crock Pot Pulled Pork answers with a resounding yes. Perfect for busy weeknights or lazy weekends, this dish promises tender, flavorful meat with minimal effort, embodying the essence of comfort food with a touch of elegance.
Ingredients
- a 3 to 4-pound pork shoulder (also known as pork butt)
- a cup of your favorite BBQ sauce
- a splash of apple cider vinegar
- a couple of cloves of garlic, minced
- a tablespoon of brown sugar
- a teaspoon of smoked paprika
- a teaspoon of salt
- a half teaspoon of black pepper
- a cup of chicken broth
Instructions
- Start by trimming any excess fat from the pork shoulder, leaving a thin layer for flavor.
- In a small bowl, mix together the BBQ sauce, apple cider vinegar, minced garlic, brown sugar, smoked paprika, salt, and black pepper to create your marinade.
- Place the pork shoulder in the Crock Pot and pour the marinade over it, ensuring the meat is well coated. Tip: For deeper flavor, let the pork marinate in the fridge overnight before cooking.
- Add the chicken broth to the Crock Pot, pouring it around the sides to avoid washing off the marinade.
- 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. Tip: Resist the urge to peek too often, as lifting the lid can significantly extend cooking time.
- Once cooked, remove the pork from the Crock Pot and shred it using two forks. Tip: For extra tenderness, let the pork rest for 10 minutes before shredding.
- Return the shredded pork to the Crock Pot and mix it with the cooking juices to keep it moist and flavorful.
Lusciously tender and packed with smoky, sweet flavors, this pulled pork is a versatile star. Serve it piled high on soft buns with a side of coleslaw, or get creative by topping baked potatoes or stirring it into mac and cheese for a decadent twist.
Crock Pot Mac and Cheese
Kickstart your comfort food journey with this velvety Crock Pot Mac and Cheese, a dish that marries convenience with the indulgent creaminess of homemade cheese sauce, perfect for those cozy nights in or bustling family gatherings.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- a splash of hot sauce
Instructions
- Boil the elbow macaroni in salted water for 6 minutes, then drain. Tip: The pasta will finish cooking in the crock pot, so aim for al dente.
- In the crock pot, combine the cooked macaroni, cheddar, mozzarella, parmesan, milk, heavy cream, melted butter, salt, pepper, paprika, and hot sauce. Stir well to ensure everything is evenly mixed.
- Cover and cook on LOW for 2 hours, stirring every 30 minutes to prevent sticking. Tip: If the sauce seems too thick, add a splash more milk to reach your desired consistency.
- After 2 hours, check the mac and cheese for doneness. The pasta should be tender, and the sauce creamy and smooth. Tip: For a golden top, transfer to a broiler-safe dish, sprinkle with extra cheese, and broil for 2-3 minutes.
Expect a luxuriously creamy texture with a perfect balance of sharp cheddar and mozzarella’s stretchiness, elevated by a hint of spice from the hot sauce. Serve it straight from the crock pot for a rustic family-style meal or garnish with crispy bacon bits and chives for an extra touch of elegance.
Slow Cooker Chili
Just imagine coming home to the rich, comforting aroma of slow-cooked chili, its flavors deeply melded and ready to warm your soul. This dish, a harmonious blend of spices and tender ingredients, is the epitome of comfort food, perfected over hours of gentle simmering.
Ingredients
- a couple of pounds of ground beef
- a splash of olive oil
- one large onion, diced
- three cloves of garlic, minced
- two cans (15 oz each) of kidney beans, drained and rinsed
- a can (28 oz) of crushed tomatoes
- a couple of tablespoons of chili powder
- a teaspoon of ground cumin
- a pinch of salt and pepper
- a cup of beef broth
Instructions
- Heat a splash of olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Draining excess fat after browning the beef can make your chili less greasy.
- Transfer the cooked beef to your slow cooker. Add the diced onion, minced garlic, kidney beans, crushed tomatoes, chili powder, ground cumin, salt, pepper, and beef broth. Stir well to combine. Tip: For deeper flavor, consider browning the onions and garlic before adding them to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. Tip: Stirring occasionally can help prevent sticking and ensure even cooking.
Rich in texture and bursting with flavor, this slow cooker chili is a testament to the magic of patience in cooking. Serve it topped with a dollop of sour cream and a sprinkle of shredded cheese for a delightful contrast of temperatures and textures, or alongside a slice of cornbread for a truly comforting meal.
Crock Pot BBQ Ribs
On a lazy weekend, nothing beats the allure of tender, fall-off-the-bone ribs slow-cooked to perfection, especially when they’re slathered in a rich, smoky BBQ sauce that’s been melding flavors all day long.
Ingredients
- 2 racks of baby back ribs
- A generous cup of your favorite BBQ sauce
- A couple of tablespoons of brown sugar
- A splash of apple cider vinegar
- A teaspoon of smoked paprika
- Half a teaspoon of garlic powder
- Half a teaspoon of onion powder
- A pinch of salt and pepper
Instructions
- Start by removing the membrane from the back of the ribs for that fall-off-the-bone tenderness.
- In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper to create your dry rub.
- Generously coat both sides of the ribs with the dry rub, pressing it into the meat to ensure it sticks.
- Place the ribs in the crock pot, standing them up against the sides with the meaty part facing out.
- Pour the apple cider vinegar around the ribs to keep them moist during cooking.
- Cover and cook on low for 8 hours, resisting the urge to peek, as this lets the heat escape.
- After 8 hours, carefully remove the ribs and place them on a baking sheet. Brush them with BBQ sauce.
- Broil in the oven for about 5 minutes, or until the sauce is bubbly and caramelized.
- Let the ribs rest for a few minutes before slicing to allow the juices to redistribute.
When you take that first bite, the ribs should be incredibly tender, with a perfect balance of sweet and smoky flavors. For an extra touch, serve them with a side of coleslaw or cornbread to round out the meal.
Crock Pot Chicken and Dumplings
On a brisk evening, nothing comforts the soul quite like a bowl of Crock Pot Chicken and Dumplings, a dish that marries the heartiness of tender chicken with the soft, pillowy embrace of homemade dumplings. This classic, with its rich broth and delicate textures, is a testament to the beauty of slow cooking, transforming simple ingredients into a meal that feels like a warm hug.
Ingredients
- 2 cups of shredded cooked chicken (think leftover rotisserie for ease)
- 4 cups of chicken broth (homemade or store-bought, but go for low-sodium to control the salt)
- 1 cup of all-purpose flour (for those dumplings we’re dreaming about)
- 2 tbsp of butter (because everything’s better with butter)
- 1 cup of milk (a splash more if the dough feels too tight)
- 1 tsp of baking powder (the secret to fluffy dumplings)
- 1/2 tsp of salt (just enough to enhance all those flavors)
- A couple of carrots, diced (for a sweet, colorful crunch)
- A stalk or two of celery, chopped (it’s all about that texture)
- 1 small onion, finely chopped (the flavor base of our dreams)
Instructions
- Start by tossing the shredded chicken, carrots, celery, and onion into your crock pot. Pour in the chicken broth, ensuring everything is nicely submerged. Cover and set to cook on low for 6 hours, allowing the flavors to meld beautifully.
- About 30 minutes before serving, whisk together the flour, baking powder, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs, then stir in the milk to form a soft dough. Tip: Don’t overmix; lumpy dough leads to lighter dumplings.
- Drop tablespoonfuls of the dough into the simmering broth. Cover and cook on high for another 20 minutes without peeking—this keeps the steam in, cooking the dumplings to perfection.
- Once the dumplings are cooked through (they should be firm to the touch), give the pot a gentle stir to combine everything. Tip: If the broth seems too thick, a little extra chicken broth or milk can loosen it up to your liking.
Best enjoyed straight from the pot, this Crock Pot Chicken and Dumplings offers a delightful contrast between the creamy broth and the fluffy dumplings, with the vegetables adding just the right amount of bite. For an extra touch of comfort, serve it in a warm bowl with a side of crusty bread to soak up every last drop of that delicious broth.
Slow Cooker Pot Roast
Mastering the art of comfort food, this Slow Cooker Pot Roast transforms humble ingredients into a tender, flavorful masterpiece with minimal effort. Perfect for busy weeknights or lazy weekends, it’s a dish that promises warmth and satisfaction with every bite.
Ingredients
- a 3-pound chuck roast
- a couple of tablespoons of olive oil
- a splash of red wine (about 1/2 cup)
- 4 cups of beef broth
- a handful of baby carrots (about 2 cups)
- a couple of stalks of celery, chopped
- one large onion, sliced
- a few sprigs of fresh thyme
- a couple of bay leaves
- salt and freshly ground black pepper, to season
Instructions
- Season the chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast until it’s browned on all sides, about 4 minutes per side. This step locks in the flavors.
- Transfer the seared roast to your slow cooker. Tip: Deglaze the skillet with red wine, scraping up any browned bits, and pour this over the roast for added depth.
- Add the beef broth, baby carrots, chopped celery, sliced onion, thyme, and bay leaves around the roast in the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours, until the meat is fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature.
- Once done, remove the bay leaves and thyme sprigs. Let the roast rest for 10 minutes before slicing. Tip: For a thicker gravy, mix a tablespoon of cornstarch with cold water and stir it into the cooking liquid, then simmer for a few minutes.
Best enjoyed when the meat is so tender it falls apart at the touch of a fork, surrounded by vegetables that have soaked up all the rich, savory juices. Serve it over a bed of creamy mashed potatoes or with crusty bread to sop up every last drop of gravy.
Crock Pot Lasagna
Perfect for those evenings when you crave the comfort of lasagna but desire the simplicity of a set-it-and-forget-it meal, this Crock Pot Lasagna melds rich flavors and tender textures effortlessly. Pair it with a crisp salad and crusty bread for a meal that feels both indulgent and effortless.
Ingredients
- a pound of ground beef
- a couple of cloves of garlic, minced
- a jar (24 oz) of your favorite marinara sauce
- a cup of water
- a container (15 oz) of ricotta cheese
- a couple of cups of shredded mozzarella cheese
- a half cup of grated Parmesan cheese
- a splash of olive oil
- a box (9 oz) of no-boil lasagna noodles
- a teaspoon of dried basil
- a teaspoon of dried oregano
- a pinch of salt and pepper
Instructions
- Heat a splash of olive oil in a skillet over medium heat, then brown the ground beef with the minced garlic, breaking it apart as it cooks, about 5-7 minutes.
- Drain any excess fat, then stir in the marinara sauce, water, dried basil, dried oregano, and a pinch of salt and pepper. Let it simmer for about 5 minutes to meld the flavors.
- In a separate bowl, mix the ricotta cheese with half of the grated Parmesan cheese.
- Spread a thin layer of the meat sauce at the bottom of your Crock Pot to prevent sticking.
- Layer no-boil lasagna noodles over the sauce, breaking them to fit if necessary.
- Spread half of the ricotta mixture over the noodles, then sprinkle a cup of mozzarella cheese on top.
- Repeat the layers: meat sauce, noodles, remaining ricotta mixture, and another cup of mozzarella.
- Finish with a final layer of meat sauce and sprinkle the remaining Parmesan cheese on top.
- Cover and cook on LOW for 4 hours or until the noodles are tender. Avoid opening the lid too often to keep the heat consistent.
- Let the lasagna sit for 10 minutes before serving to allow it to set, making it easier to slice.
Hearty and satisfying, this Crock Pot Lasagna boasts layers of creamy cheese and robust meat sauce, all nestled between perfectly tender noodles. Serve it with a sprinkle of fresh basil for a pop of color and freshness, or alongside a glass of red wine to elevate your dining experience.
Slow Cooker Chicken Alfredo
Perfectly creamy and effortlessly comforting, this Slow Cooker Chicken Alfredo transforms simple ingredients into a luxurious meal that’s sure to impress. With minimal prep and the magic of slow cooking, it’s a dish that promises rich flavors and tender chicken every time.
Ingredients
- 2 boneless, skinless chicken breasts
- a couple of cloves of garlic, minced
- a splash of olive oil
- 2 cups of heavy cream
- 1 cup of grated Parmesan cheese
- a pinch of salt and freshly ground black pepper
- 8 oz of fettuccine pasta
- a handful of fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper, then place them in the slow cooker.
- In a small skillet, heat a splash of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Pour this over the chicken in the slow cooker.
- Pour the heavy cream over the chicken, ensuring it’s well covered. Sprinkle the grated Parmesan cheese on top.
- Cover and cook on low for 4 hours, or until the chicken is tender and easily shreds with a fork. Tip: Resist the urge to open the lid frequently, as this can significantly increase cooking time.
- About 30 minutes before serving, cook the fettuccine according to package instructions until al dente. Drain and set aside. Tip: Save a cup of pasta water to adjust the sauce’s consistency if needed.
- Once the chicken is done, shred it directly in the slow cooker using two forks. Stir well to combine with the sauce.
- Add the cooked fettuccine to the slow cooker, tossing gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Tip: For an extra touch of freshness, stir in some chopped parsley before serving.
You’ll love how the creamy Alfredo sauce clings to each strand of pasta, with the shredded chicken adding a satisfying bite. Serve it with a crisp green salad and a glass of white wine for a complete meal that feels both indulgent and comforting.
Crock Pot Beef Stroganoff
Amidst the hustle of daily life, there’s nothing quite like the comforting embrace of a home-cooked meal, especially when it’s as effortlessly elegant as Crock Pot Beef Stroganoff. This dish, with its tender beef and creamy sauce, is a testament to the magic of slow cooking, transforming simple ingredients into a symphony of flavors.
Ingredients
- 1.5 lbs of beef chuck, cut into 1-inch cubes
- A couple of tablespoons of olive oil
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 8 oz of mushrooms, sliced
- A splash of beef broth (about 1 cup)
- A dollop of Dijon mustard (about 1 tbsp)
- A sprinkle of paprika (about 1 tsp)
- 1 cup of sour cream
- A handful of egg noodles (about 8 oz)
- Salt and pepper, to your liking
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
- Transfer the browned beef to your crock pot. In the same skillet, sauté the onion and garlic until soft, about 3 minutes, then add them to the crock pot.
- Add the mushrooms, beef broth, Dijon mustard, and paprika to the crock pot. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Tip: The longer it cooks, the more tender the beef becomes.
- About 30 minutes before serving, cook the egg noodles according to package instructions. Drain and set aside.
- Stir the sour cream into the stroganoff mixture until well combined. Season with salt and pepper. Tip: For an extra creamy texture, let the sour cream sit at room temperature before adding.
- Serve the stroganoff over the cooked egg noodles.
With its velvety sauce clinging to each strand of noodle and the beef so tender it falls apart at the slightest nudge, this Crock Pot Beef Stroganoff is a dish that invites you to slow down and savor. For a twist, try serving it over mashed potatoes or with a side of crusty bread to soak up every last drop of sauce.
Slow Cooker Turkey Breast
Nothing elevates a simple weeknight dinner quite like a succulent slow cooker turkey breast, effortlessly tender and infused with aromatic herbs. Perfect for those seeking a hassle-free yet sophisticated meal, this dish promises to be a crowd-pleaser with minimal effort.
Ingredients
- a 4 to 5-pound turkey breast, skin-on for extra flavor
- a couple of garlic cloves, minced
- a splash of olive oil
- a teaspoon of dried thyme
- a teaspoon of dried rosemary
- a cup of chicken broth
- a tablespoon of lemon juice
- salt and freshly ground black pepper, to season
Instructions
- Start by patting the turkey breast dry with paper towels to ensure a nice sear.
- Heat a splash of olive oil in a large skillet over medium-high heat. Sear the turkey breast on all sides until golden brown, about 3-4 minutes per side. This step locks in the juices.
- Transfer the seared turkey breast to your slow cooker. Sprinkle the minced garlic, dried thyme, and rosemary over the top, then season generously with salt and pepper.
- Pour in the chicken broth and lemon juice around the turkey, not over it, to keep the herbs in place.
- Cover and cook on low for 6-7 hours or until the internal temperature reaches 165°F. For even cooking, avoid opening the lid frequently.
- Once done, let the turkey rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist.
Juicy and flavorful, this slow cooker turkey breast pairs beautifully with a crisp salad or roasted vegetables for a complete meal. The herbs and lemon subtly perfume the meat, making it a refreshing twist on traditional turkey dishes.
Crock Pot Vegetable Soup
Warmth and comfort come together in this Crock Pot Vegetable Soup, a hearty blend of fresh vegetables simmered to perfection, offering a nourishing bowl full of flavors that speak to the soul.
Ingredients
- 2 cups of diced carrots
- 2 cups of chopped celery
- 1 large onion, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- a splash of olive oil
- a couple of bay leaves
- 1 tsp of dried thyme
- salt and pepper, just enough to season
- 2 cups of diced potatoes
- 1 cup of frozen peas
Instructions
- Heat a splash of olive oil in a pan over medium heat, then sauté the diced onion and minced garlic until they’re soft and fragrant, about 5 minutes.
- Transfer the sautéed onion and garlic to your crock pot, adding the diced carrots, chopped celery, and diced potatoes.
- Pour in the 4 cups of vegetable broth, ensuring all the vegetables are submerged, then add the bay leaves and dried thyme.
- Season with salt and pepper, cover, and set your crock pot to low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before serving, stir in the frozen peas to warm through.
- Remove the bay leaves, taste and adjust the seasoning if necessary, then ladle the soup into bowls.
Velvety chunks of vegetables in a savory broth make this soup a comforting meal on its own, or pair it with a crusty bread for a more filling dinner. The slow cooking process melds the flavors beautifully, creating a depth that’s both rustic and refined.
Slow Cooker Honey Garlic Chicken
Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that simmers to perfection with minimal fuss, offering a symphony of flavors that speak directly to the soul. Slow Cooker Honey Garlic Chicken is just that—a harmonious blend of sweet and savory, tenderly cooked to fall-off-the-bone perfection.
Ingredients
- 4 boneless, skinless chicken breasts
- a generous 1/3 cup of honey
- a couple of tablespoons of soy sauce
- a splash of rice vinegar
- 3 garlic cloves, minced
- a pinch of red pepper flakes
- a tablespoon of cornstarch
- a handful of sesame seeds for garnish
- a few chopped green onions for that fresh finish
Instructions
- Place the chicken breasts at the bottom of your slow cooker, ensuring they’re evenly spaced.
- In a small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, and red pepper flakes until well combined. Tip: For an extra kick, adjust the red pepper flakes to your liking.
- Pour the honey garlic mixture over the chicken, making sure each piece is nicely coated.
- Cover and cook on low for 4 hours or on high for 2 hours. Tip: Resist the urge to peek, as lifting the lid can significantly increase cooking time.
- Once cooked, carefully remove the chicken and set aside. Tip: Keep it warm by covering loosely with foil.
- Pour the remaining sauce into a small saucepan and bring to a simmer over medium heat.
- Mix the cornstarch with a tablespoon of water to create a slurry, then whisk into the simmering sauce to thicken, about 2-3 minutes.
- Return the chicken to the slow cooker, pour the thickened sauce over, and gently toss to coat.
- Garnish with sesame seeds and chopped green onions before serving.
Lusciously tender and glazed to glossy perfection, this chicken boasts a delightful balance of sweetness with a subtle heat. Serve it over a bed of fluffy jasmine rice or alongside crisp steamed vegetables for a meal that’s as visually appealing as it is delicious.
Crock Pot Sausage and Peppers
Glistening under the soft glow of your kitchen light, this Crock Pot Sausage and Peppers recipe transforms simple ingredients into a symphony of flavors, perfect for those evenings when time is of the essence but taste is non-negotiable.
Ingredients
- 1 lb of Italian sausage links, sweet or hot, your call
- A couple of bell peppers, sliced into strips (mix colors for vibrancy)
- 1 large onion, thinly sliced
- A splash of olive oil
- 2 cloves of garlic, minced
- 1 can (14.5 oz) of diced tomatoes, undrained
- A pinch of salt and a crack of black pepper
- 1 tsp of dried basil
- 1/2 tsp of dried oregano
Instructions
- Heat a splash of olive oil in a skillet over medium-high heat. Brown the sausage links on all sides, about 2-3 minutes per side. Tip: Don’t skip this step—browning adds depth to the flavor.
- Transfer the sausages to your crock pot. In the same skillet, sauté the onions and bell peppers until they’re just starting to soften, about 3-4 minutes. Add the garlic in the last 30 seconds to avoid burning.
- Scrape the veggies into the crock pot, pouring in the diced tomatoes and their juices. Sprinkle with salt, pepper, basil, and oregano. Give everything a gentle stir to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: If you’re around, give it a stir halfway through to meld the flavors even more.
- Once done, slice the sausages into bite-sized pieces or leave them whole for a more rustic presentation. Tip: For an extra kick, sprinkle with red pepper flakes before serving.
Hearty and aromatic, this dish boasts tender sausages and peppers in a rich, tomatoey sauce that clings perfectly to a bed of creamy polenta or crusty bread. For a twist, try serving it over a mound of spaghetti or tucked into a hoagie roll for a satisfying sandwich.
Slow Cooker Creamy Tomato Soup
Elevating the humble tomato soup to new heights, this Slow Cooker Creamy Tomato Soup melds the richness of ripe tomatoes with the velvety smoothness of cream, creating a comforting bowl that’s both luxurious and heartwarming.
Ingredients
- 2 lbs of ripe tomatoes, roughly chopped
- 1 medium onion, diced
- 3 cloves of garlic, minced
- A splash of olive oil
- 4 cups of vegetable broth
- 1 cup of heavy cream
- A couple of fresh basil leaves, torn
- Salt and freshly ground black pepper, to your liking
Instructions
- Heat a splash of olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Transfer the sautéed onions and garlic to your slow cooker. Add the roughly chopped tomatoes and vegetable broth. Cover and cook on low for 6 hours, allowing the flavors to meld beautifully.
- After cooking, use an immersion blender to puree the soup until smooth. For an extra silky texture, strain the soup through a fine-mesh sieve.
- Stir in the heavy cream and torn basil leaves, then season with salt and freshly ground black pepper. Cover and cook on low for another 30 minutes to let the flavors come together.
- Tip: For a richer flavor, you can roast the tomatoes before adding them to the slow cooker. Tip: If the soup is too thick, adjust the consistency with a little more vegetable broth. Tip: Garnish with a drizzle of cream and a few extra basil leaves for a beautiful presentation.
The result is a soup with a luxuriously creamy texture and a deep, rich tomato flavor that’s perfectly balanced by the freshness of basil. Serve it with a grilled cheese sandwich for the ultimate comfort food experience, or enjoy it as is for a lighter meal.
Crock Pot Corned Beef and Cabbage
Delightfully tender and brimming with savory flavors, this Crock Pot Corned Beef and Cabbage transforms a classic into an effortless masterpiece, perfect for any day that calls for comfort and simplicity.
Ingredients
- a 3-pound corned beef brisket, with the spice packet that comes with it
- a couple of carrots, peeled and cut into 3-inch pieces
- a few small yellow potatoes, halved
- half a head of green cabbage, cut into wedges
- a splash of water
- a tablespoon of apple cider vinegar
Instructions
- Place the corned beef brisket into the crock pot, fat side up. Sprinkle the spice packet over the top.
- Add the carrots and potatoes around the brisket. Pour in the water and apple cider vinegar.
- Cover and cook on low for 8 hours, ensuring the meat becomes fork-tender. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the temperature.
- After 8 hours, add the cabbage wedges on top of the brisket and vegetables. Cover and cook for an additional hour. Tip: The cabbage should be tender but still hold its shape.
- Once everything is cooked, remove the brisket and let it rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is melt-in-your-mouth tender.
- Serve the sliced brisket with the vegetables and a ladle of the cooking liquid over the top.
Lusciously tender with a perfect balance of salty and sweet, this dish pairs wonderfully with a dollop of grainy mustard or a side of crusty bread to soak up the flavorful juices.
Slow Cooker Garlic Parmesan Potatoes
Whisking away the complexities of gourmet cooking, these Slow Cooker Garlic Parmesan Potatoes bring a touch of elegance to your table with minimal effort. Perfectly tender and infused with rich flavors, they’re a testament to the magic of slow cooking.
Ingredients
- 3 pounds of baby potatoes, halved
- a generous 1/4 cup of olive oil
- a couple of minced garlic cloves
- a splash of chicken or vegetable broth
- 1/2 cup of grated Parmesan cheese
- a pinch of salt and freshly ground black pepper
- a sprinkle of chopped fresh parsley for garnish
Instructions
- Start by tossing the halved baby potatoes with olive oil, minced garlic, salt, and pepper in your slow cooker to ensure they’re evenly coated.
- Pour in just enough chicken or vegetable broth to cover the bottom of the slow cooker, about 1/4 cup, to keep the potatoes moist during cooking.
- Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are fork-tender. Tip: Stirring halfway through ensures even cooking.
- Once cooked, sprinkle the grated Parmesan cheese over the potatoes and give them a gentle stir to melt the cheese slightly. Tip: For a golden top, switch to high for the last 15 minutes uncovered.
- Garnish with chopped fresh parsley before serving. Tip: Letting the potatoes sit for 5 minutes after cooking helps the flavors meld beautifully.
Golden and aromatic, these potatoes boast a creamy interior with a slightly crisp exterior, thanks to the Parmesan. Serve them alongside a roasted chicken or as a hearty standalone dish for a comforting meal that’s sure to impress.
Crock Pot Apple Crisp
Perfect for those crisp autumn evenings, this Crock Pot Apple Crisp marries the sweetness of ripe apples with a buttery, oat-filled topping, all slow-cooked to perfection. It’s a comforting dessert that promises to fill your home with an irresistible aroma.
Ingredients
- 6 cups of thinly sliced apples (a mix of Granny Smith and Honeycrisp works wonders)
- A splash of lemon juice to keep those apples from browning
- 1/2 cup of granulated sugar, because sweetness is key
- 1 tsp of cinnamon, for that warm spice note
- A pinch of nutmeg, because it pairs beautifully with apples
- 1 cup of old-fashioned oats, for the perfect crisp texture
- 1/2 cup of all-purpose flour, to bind the topping
- 1/2 cup of packed brown sugar, for a deep, caramel-like sweetness
- 1/2 cup of cold butter, cubed, because butter makes everything better
Instructions
- Toss the sliced apples with lemon juice, granulated sugar, cinnamon, and nutmeg in a large bowl until evenly coated.
- Transfer the apple mixture to your crock pot, spreading it out into an even layer.
- In the same bowl, mix together the oats, flour, and brown sugar. Add the cold butter cubes and use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the oat mixture evenly over the apples in the crock pot.
- Cover and cook on HIGH for 2 hours or on LOW for 4 hours, until the apples are tender and the topping is golden and crisp.
- Let it sit uncovered for about 10 minutes before serving to allow the topping to set a bit.
Rich with layers of texture and flavor, this apple crisp boasts tender apples beneath a golden, crunchy topping. Serve it warm with a scoop of vanilla ice cream for a delightful contrast, or enjoy it as is for a simple, satisfying treat.
Slow Cooker Mongolian Beef
Perfectly balancing the bold flavors of the East with the convenience of slow cooking, this Mongolian Beef transforms tough cuts into tender, flavorful bites, ideal for a hassle-free dinner that doesn’t skimp on sophistication.
Ingredients
- 1.5 lbs of flank steak, sliced thin against the grain
- A good glug of soy sauce (about 1/2 cup)
- A couple of tablespoons of brown sugar
- A splash of rice vinegar (1 tbsp)
- A few cloves of garlic, minced
- A thumb-sized piece of ginger, grated
- A handful of green onions, chopped
- A sprinkle of red pepper flakes (to your heat preference)
- A tablespoon of cornstarch
- A drizzle of sesame oil (1 tsp)
Instructions
- In your slow cooker, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes until the sugar dissolves.
- Toss the sliced flank steak with cornstarch until evenly coated, then add it to the slow cooker, stirring to coat with the sauce.
- Cover and cook on low for 4 hours, resisting the urge to peek, as this lets heat escape and increases cooking time.
- After cooking, stir in the sesame oil and half of the green onions for a fresh, aromatic finish.
- Serve hot over a bed of steamed rice, garnished with the remaining green onions for a pop of color and crunch.
Mongolian Beef emerges from the slow cooker with a melt-in-your-mouth texture, its rich, savory sauce clinging to each slice of beef. For an extra touch, serve it alongside crisp, stir-fried vegetables to contrast the dish’s deep flavors.
Crock Pot Pumpkin Soup
As the leaves begin to turn and the air carries a crisp whisper of autumn, there’s no better way to embrace the season than with a bowl of velvety Crock Pot Pumpkin Soup. This dish marries the earthy sweetness of pumpkin with a blend of warm spices, creating a comforting embrace in every spoonful.
Ingredients
- a couple of tablespoons of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 4 cups of pumpkin puree (not pie filling)
- 4 cups of vegetable broth
- a splash of heavy cream
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- salt and freshly ground black pepper, to your liking
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, just until fragrant.
- Transfer the onion and garlic mixture to your crock pot. Add the pumpkin puree, vegetable broth, cinnamon, and nutmeg. Stir well to combine.
- Cover and cook on low for 6 hours or on high for 3 hours, allowing the flavors to meld beautifully.
- Use an immersion blender to puree the soup until smooth. For a silkier texture, you can also blend it in batches in a stand blender.
- Stir in the heavy cream and season with salt and pepper. Let it cook for another 10 minutes on low to warm through.
Here’s a tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the soup. The soup’s velvety texture and rich, spiced flavor make it a standout dish. Serve it with a drizzle of cream and a sprinkle of toasted pumpkin seeds for a touch of elegance.
Slow Cooker Chocolate Lava Cake
Visions of decadent chocolate desserts dance in your head, but the thought of slaving over a hot oven doesn’t appeal? Enter the Slow Cooker Chocolate Lava Cake, a foolproof route to indulgent bliss with minimal effort.
Ingredients
- 1 cup of all-purpose flour
- 3/4 cup of granulated sugar
- 2 tablespoons of unsweetened cocoa powder
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of milk
- 2 tablespoons of melted butter
- 1 teaspoon of vanilla extract
- 1/2 cup of packed brown sugar
- 1/4 cup of unsweetened cocoa powder
- 1 1/2 cups of boiling water
Instructions
- In a medium bowl, whisk together the flour, granulated sugar, 2 tablespoons of cocoa powder, baking powder, and salt.
- Stir in the milk, melted butter, and vanilla extract until just combined. Tip: Don’t overmix to keep the cake tender.
- Spread the batter evenly in the slow cooker.
- In a small bowl, mix the brown sugar and 1/4 cup of cocoa powder. Sprinkle this over the batter.
- Carefully pour the boiling water over the top. Do not stir. Tip: This creates the lava effect as it bakes.
- Cover and cook on high for 2 to 2 1/2 hours, or until the top is set but the center is still gooey. Tip: Check at 2 hours to prevent overcooking.
- Let it sit for 30 minutes before serving to allow the sauce to thicken slightly.
Luscious and molten, this cake offers a contrast of textures from the fluffy top to the rich, flowing center. Serve it warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and flavors.
Conclusion
Unwind your weeknights with these 22 delicious Crock Pot recipes, designed to make your busy life easier and tastier. From hearty stews to tender meats, there’s something for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy slow cooking!