20 Easy Crockpot Dump Recipes Delicious

Hey there, busy home cooks! If you’re dreaming of delicious, hearty meals without the hassle, you’re in the right place. Our roundup of 20 Easy Crockpot Dump Recipes is all about tossing ingredients into your slow cooker and walking away to magic. From cozy comfort foods to seasonal favorites, these fuss-free recipes promise big flavors with minimal effort. Ready to make dinner a breeze? Let’s dive in!

Slow Cooker Honey Garlic Chicken

Imagine coming home to the sweet and savory aroma of honey garlic chicken that’s been simmering all day in your slow cooker. This dish is a perfect blend of comfort and convenience, offering a hands-off approach to a flavorful dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water

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 basil, and black pepper. Pour this mixture over the chicken.
3. Cover and cook on low for 6 hours or on high for 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 sauce in the slow cooker to thicken it.
5. Return the chicken to the slow cooker, coating it in the thickened sauce. Serve warm.

The magic of this recipe lies in the slow cooker doing all the work, melding the honey and garlic into a glaze that’s irresistibly sticky and rich. It’s a weeknight hero that feels anything but ordinary.

Tip: For an extra layer of flavor, sprinkle sesame seeds and chopped green onions on top before serving.

Crockpot Beef Stew

There’s nothing quite like coming home to the rich, comforting aroma of beef stew that’s been simmering all day in your crockpot. This version is packed with tender meat, hearty vegetables, and a savory broth that’s sure to warm you up from the inside out.

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 rosemary
• 1 tsp dried thyme
• 3 cloves garlic, minced
• 1 large onion, chopped
• 3 carrots, sliced into 1-inch pieces
• 3 potatoes, cubed
• 2 celery stalks, sliced

Instructions

1. In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef on all sides, about 5 minutes, then transfer to the crockpot.
3. Add beef broth, Worcestershire sauce, rosemary, thyme, and garlic to the crockpot, stirring to combine.
4. Layer the onion, carrots, potatoes, and celery on top of the beef in the crockpot.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are soft.

The slow cooking process not only tenderizes the beef to perfection but also allows the flavors to meld together beautifully, creating a stew that’s deeply flavorful and satisfying.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of red wine after browning the beef and add it to the crockpot.

Easy Crockpot Chili

Nothing beats coming home to the rich, comforting aroma of chili that’s been simmering all day in your crockpot. This Easy Crockpot Chili is a no-fuss, hearty meal that’s perfect for busy weeknights or lazy weekends.

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 cup water

Instructions

1. In a skillet over medium heat, cook the ground beef until browned. Drain the excess fat.
2. Transfer the cooked beef to your crockpot. Add the diced onion, green bell pepper, minced garlic, kidney beans, black beans, tomato sauce, diced tomatoes with their juice, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1 cup water. Stir to combine.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, stirring occasionally.

The slow cooking process melds the flavors together beautifully, creating a chili that’s deeply flavorful with just the right amount of spice. Serve with your favorite toppings for a customizable meal that everyone will love.

Tip: For an extra kick, add a diced jalapeño or a pinch of cayenne pepper when you add the other spices.

Slow Cooker BBQ Pulled Pork

Nothing says comfort like a heaping pile of tender, flavorful pulled pork that practically falls apart at the touch of a fork. This slow cooker version lets the BBQ flavors shine with minimal effort.

Ingredients

• 3 lbs pork shoulder (also known as pork butt)
• 1 cup BBQ sauce (your favorite brand)
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional for heat)

Instructions

1. Trim excess fat from the pork shoulder and place it in the slow cooker.
2. In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Pour this mixture over the pork, ensuring it’s well coated.
3. Cover and cook on low for 8 hours or on high for 4-5 hours, until the pork is tender enough to shred easily with a fork.
4. Remove the pork from the slow cooker and shred it on a cutting board. Return the shredded pork to the slow cooker and mix it with the juices. Let it cook for an additional 30 minutes on low to absorb all the flavors.

The magic of this recipe lies in the slow cooker’s ability to infuse the pork with a smoky, tangy BBQ flavor that’s irresistible. Perfect for sandwiches, tacos, or just piled high on a plate with your favorite sides.

Tip: For an extra layer of flavor, sear the pork shoulder in a hot skillet before adding it to the slow cooker. This step adds a delicious crust that enhances the overall taste.

Crockpot Chicken Tacos

These Crockpot Chicken Tacos are a breeze to make and pack a punch of flavor, perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 packet (1 oz) taco seasoning
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (4 oz) diced green chilies
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
2. Place the chicken breasts in the crockpot. Pour the chicken broth over the chicken, then sprinkle the taco seasoning evenly on top. Add the sautéed onion and garlic, along with the diced green chilies.
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 crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine with the juices.
5. Warm the flour tortillas according to package instructions. Fill each tortilla with the chicken mixture, then top with shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream.

The slow cooking process ensures the chicken is incredibly tender and infused with the bold flavors of taco seasoning and green chilies, making every bite a delight.

Tip: For an extra kick, add a sliced jalapeño to the crockpot during the last hour of cooking.

Slow Cooker Italian Beef

This Slow Cooker Italian Beef is a game-changer for busy weeknights, offering tender, flavorful meat with minimal effort.

Ingredients

• 3 lbs beef chuck roast
• 1 cup beef broth
• 1/2 cup giardiniera, drained
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the seared roast to your slow cooker. Add beef broth, giardiniera, Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.
4. Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the juices.
5. Serve the Italian beef on hoagie rolls with extra giardiniera and a sprinkle of Parmesan cheese, if desired.

The magic of this recipe lies in the giardiniera, which adds a delightful tang and crunch, elevating the beef to something truly special.

Tip: For an extra flavor boost, toast the hoagie rolls with a bit of butter before serving.

Crockpot Creamy Chicken and Rice

There’s nothing like coming home to the comforting aroma of creamy chicken and rice simmering away in your crockpot—minimal effort for maximum flavor!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice, uncooked
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Place the chicken breasts at the bottom of your crockpot.
2. In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, salt, black pepper, and dried thyme until smooth.
3. Pour the mixture over the chicken, then sprinkle the rice evenly on top. Do not stir.
4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and the rice is tender.
5. Remove the chicken, shred it with two forks, then stir it back into the crockpot until everything is well combined.

The magic of this dish lies in how the rice absorbs all the creamy, herby flavors, creating a texture that’s both hearty and comforting.

Tip: For an extra layer of flavor, top with grated Parmesan cheese and chopped fresh parsley before serving.

Slow Cooker Sweet and Sour Meatballs

These Slow Cooker Sweet and Sour Meatballs are the perfect blend of tangy and sweet, making them a hit at any gathering or a cozy night in.

Ingredients

• 1 lb frozen meatballs
• 1 cup pineapple chunks, drained (reserve 1/4 cup juice)
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground ginger
• 1 bell pepper, diced

Instructions

1. In a slow cooker, combine the frozen meatballs, pineapple chunks, and diced bell pepper.
2. In a small bowl, whisk together the reserved pineapple juice, brown sugar, apple cider vinegar, soy sauce, cornstarch, garlic powder, onion powder, and ground ginger until smooth.
3. Pour the sauce over the meatballs and stir gently to coat.
4. Cover and cook on low for 4 hours or on high for 2 hours, stirring occasionally, until the sauce has thickened and the meatballs are heated through.

The pineapple adds a juicy sweetness that perfectly balances the tangy sauce, making these meatballs irresistibly flavorful.

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

Crockpot Potato Soup

There’s nothing like coming home to a warm, hearty bowl of Crockpot Potato Soup after a long day. This creamy, comforting soup is a breeze to make and packed with flavor.

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 chopped green onions

Instructions

1. In a crockpot, combine the potatoes, onion, garlic, and chicken broth. Cover and cook on low for 6-7 hours or until the potatoes are tender.
2. Use a potato masher to slightly mash the potatoes, 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 30 minutes.
4. Before serving, stir in the cheddar cheese until melted. Garnish with green onions.

The magic of this soup lies in its creamy texture with just the right amount of potato chunks, making every spoonful satisfying. The blend of thyme and cheddar adds a depth of flavor that’s hard to resist.

Tip: For an extra creamy soup, blend half of the soup before adding the cream and butter, then return it to the crockpot.

Slow Cooker Chicken Alfredo

Imagine coming home to the creamy, comforting aroma of Slow Cooker Chicken Alfredo—your dinner practically makes itself!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 (16 oz) package fettuccine pasta
• 2 cups heavy cream
• 1/2 cup unsalted butter, melted
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil

Instructions

1. Place the chicken breasts at the bottom of your slow cooker.
2. In a medium bowl, whisk together the heavy cream, melted butter, Parmesan cheese, minced garlic, salt, black pepper, garlic powder, onion powder, dried oregano, and dried basil. Pour this mixture 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 shredded.
4. Remove the chicken from the slow cooker, shred it with two forks, and return it to the sauce.
5. Cook the fettuccine according to package instructions until al dente. Drain and add to the slow cooker, tossing to coat in the Alfredo sauce.
6. Let the pasta sit in the slow cooker for 5 minutes on warm to absorb the sauce before serving.

The magic of this recipe lies in how the slow cooker melds the garlic and herbs into a rich, velvety sauce that clings perfectly to every strand of pasta.

Tip: For an extra touch of luxury, sprinkle a little extra Parmesan and a pinch of fresh parsley on top before serving.

Crockpot Beef and Broccoli

This Crockpot Beef and Broccoli is a fuss-free way to bring the flavors of your favorite takeout right to your dinner table, with minimal effort and maximum flavor.

Ingredients

• 1.5 lbs beef sirloin, thinly sliced
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 4 cups broccoli florets
• 2 tbsp cornstarch
• 2 tbsp water

Instructions

1. In the crockpot, combine beef broth, soy sauce, brown sugar, sesame oil, and minced garlic. Stir until the sugar dissolves.
2. Add the thinly sliced beef sirloin to the crockpot, ensuring it’s well coated with the sauce. Cover and cook on low for 6 hours.
3. After 6 hours, in a small bowl, mix cornstarch and water to create a slurry. Stir this into the crockpot to thicken the sauce.
4. Add the broccoli florets to the crockpot, stirring to combine. Cover and cook on high for an additional 30 minutes, or until the broccoli is tender but still vibrant.

The magic of this dish lies in the tender beef and crisp-tender broccoli, all enveloped in a rich, glossy sauce that’s perfectly balanced between sweet and savory.

Tip: For an extra flavor boost, sprinkle with sesame seeds and sliced green onions before serving.

Slow Cooker Teriyaki Chicken

This Slow Cooker Teriyaki Chicken is a fuss-free dinner that packs a punch of flavor with minimal effort, perfect for those busy weeknights.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/2 tsp crushed red pepper flakes
• 1 tbsp cornstarch
• 1 tbsp water
• 2 green onions, sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions

1. Place the chicken thighs in the slow cooker.
2. In a medium bowl, whisk together the soy sauce, honey, brown sugar, minced garlic, grated ginger, and crushed red pepper flakes until well combined. Pour this mixture over the chicken in the slow cooker.
3. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender and cooked through.
4. Remove the chicken from the slow cooker and shred it with two forks. Set aside.
5. In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the sauce remaining in the slow cooker. Cover and cook on HIGH for 10 minutes, or until the sauce has thickened.
6. Return the shredded chicken to the slow cooker and stir to coat it evenly with the thickened sauce.
7. Serve the teriyaki chicken over rice, garnished with sliced green onions and sesame seeds.

The magic of this recipe lies in the slow cooker doing all the work, infusing the chicken with a rich, sweet, and slightly spicy teriyaki flavor that’s irresistibly sticky and satisfying.

Tip: For an extra burst of freshness, serve with a side of steamed broccoli or a crisp cucumber salad.

Crockpot Sausage and Peppers

This Crockpot Sausage and Peppers recipe is a set-it-and-forget-it dream, delivering rich flavors with minimal effort—perfect for busy weeknights.

Ingredients

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

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Brown the sausage links on all sides, about 5 minutes total. Transfer to the crockpot.
2. In the same skillet, add the bell peppers and onion. Cook for 3-4 minutes until slightly softened. Add the garlic, salt, black pepper, oregano, and red pepper flakes (if using), cooking for another minute until fragrant.
3. Transfer the vegetable mixture to the crockpot. Pour the diced tomatoes over the top.
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.
5. Serve the sausage and peppers as is, or over rice or crusty bread for a hearty meal.

The slow cooking melds the spices and tomatoes into a deeply flavorful sauce that clings perfectly to the sausage and peppers.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of red wine before adding the vegetables.

Slow Cooker Corn Chowder

Nothing says comfort like a creamy bowl of Slow Cooker Corn Chowder, especially when it practically cooks itself while you go about your day.

Ingredients

• 4 cups fresh or frozen corn kernels
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp all-purpose flour
• 1/4 cup chopped fresh parsley

Instructions

1. In a slow cooker, combine the corn, onion, garlic, potatoes, and broth. Cover and cook on low for 6 hours or high for 3 hours.
2. About 30 minutes before serving, stir in the heavy cream, butter, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
3. In a small bowl, whisk the 2 tbsp flour with 2 tbsp of the chowder liquid until smooth. Stir this mixture back into the slow cooker to thicken the chowder.
4. Cover and cook for an additional 30 minutes on high. Stir in the 1/4 cup chopped fresh parsley just before serving.

The smoked paprika adds a subtle depth that elevates this chowder from simple to spectacular, making it a standout dish for any gathering.

Tip: For a smoother texture, blend half of the chowder before adding the cream and butter.

Crockpot Chicken and Dumplings

There’s nothing quite like coming home to the comforting aroma of Crockpot Chicken and Dumplings simmering away—this recipe promises tender chicken and fluffy dumplings with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. Place the chicken thighs, chicken broth, carrots, celery, onion, garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme in the crockpot. Cover and cook on low for 6 hours.
2. After 6 hours, remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
3. In a medium bowl, whisk together the flour, baking powder, and 1/2 tsp salt. Stir in the milk and melted butter until just combined.
4. Drop tablespoon-sized dollops of the dumpling batter into the crockpot. Cover and cook on high for 30 minutes, or until the dumplings are cooked through.

The dumplings soak up the rich broth, creating a perfect balance of lightness and heartiness in every bite.

Tip: For extra flavor, sauté the onions, carrots, and celery in a bit of butter before adding them to the crockpot.

Slow Cooker Pork Loin

This Slow Cooker Pork Loin is a game-changer for busy weeknights, turning a simple cut of meat into a tender, flavor-packed dinner with minimal effort.

Ingredients

• 1 (3 to 4-pound) pork loin
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 cup chicken broth
• 2 tablespoons honey
• 1 tablespoon Dijon mustard

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the pork loin with salt, black pepper, garlic powder, onion powder, and dried thyme, then sear on all sides until golden, about 3 minutes per side.
2. Transfer the pork loin to the slow cooker. In a small bowl, whisk together the chicken broth, honey, and Dijon mustard, then pour over the pork.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the pork is tender and reaches an internal temperature of 145°F.
4. Let the pork rest for 10 minutes before slicing. Serve with the juices from the slow cooker drizzled over the top.

The magic of this recipe lies in the honey and Dijon glaze, which caramelizes beautifully around the pork, creating a sticky, sweet, and slightly tangy crust that’s irresistible.

Tip: For an extra flavor boost, add a sprig of fresh rosemary to the slow cooker with the pork.

Crockpot Mac and Cheese

Nothing says comfort like a creamy, dreamy bowl of Crockpot Mac and Cheese, and this version is as easy as it is delicious.

Ingredients

• 2 cups elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

1. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
2. In the crockpot, combine the cooked macaroni, shredded sharp cheddar cheese, whole milk, heavy cream, and melted unsalted butter. Stir well to combine.
3. Add the salt, black pepper, garlic powder, and onion powder, stirring again to ensure everything is evenly distributed.
4. Cover and cook on low for 2 hours, stirring once halfway through, until the cheese is fully melted and the mixture is creamy.
5. Serve hot, garnished with extra shredded cheese if desired.

This Crockpot Mac and Cheese stands out for its ultra-creamy texture and the perfect blend of spices that elevate the classic dish to something truly special.

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

Slow Cooker Vegetable Soup

Warm up your kitchen with this hearty Slow Cooker Vegetable Soup, a fuss-free dish that’s packed with flavor and perfect for busy weeknights.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes
• 4 cups vegetable broth
• 2 cups chopped kale
• 1 cup frozen green beans
• 1/2 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until slightly softened.
2. Stir in the garlic, dried thyme, salt, and black pepper, cooking for 1 minute until fragrant.
3. Transfer the vegetable mixture to the slow cooker. Add the diced tomatoes and vegetable broth, stirring to combine.
4. Cover and cook on low for 6 hours or high for 3 hours.
5. Add the kale, green beans, and fresh parsley during the last 30 minutes of cooking.

The beauty of this soup lies in its layers of flavors, with the kale and parsley adding a fresh, vibrant finish to the rich, slow-cooked base.

Tip: For an extra flavor boost, sprinkle grated Parmesan cheese on top before serving.

Crockpot Shrimp Boil

Dive into the flavors of the coast with this effortless Crockpot Shrimp Boil, perfect for busy weeknights or lazy weekends.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb baby red potatoes, halved
• 2 ears corn, cut into thirds
• 1 lb smoked sausage, sliced into 1-inch pieces
• 4 cups water
• 1/4 cup Old Bay seasoning
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tbsp salt
• 1/2 tbsp black pepper
• 1/2 tbsp cayenne pepper (optional for heat)

Instructions

1. In a large crockpot, combine the water, Old Bay seasoning, lemon juice, garlic, salt, black pepper, and cayenne pepper. Stir well to mix.
2. Add the baby red potatoes to the crockpot. Cover and cook on high for 3 hours.
3. After 3 hours, add the smoked sausage and corn. Cover and cook for another 30 minutes.
4. Finally, add the shrimp, stirring gently to submerge. Cover and cook for 15 minutes, or until the shrimp are pink and opaque.
5. Serve directly from the crockpot for a messy, fun feast that brings the beach to your dinner table.

Tip: For an extra burst of flavor, serve with melted butter and additional Old Bay seasoning on the side for dipping.

Slow Cooker Chicken Curry

This Slow Cooker Chicken Curry is a breeze to make, filling your kitchen with aromatic spices while you go about your day.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp tomato paste
• 1 tbsp brown sugar
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
2. Stir in curry powder, cumin, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add chicken thighs, coconut milk, chicken broth, tomato paste, and brown sugar, stirring to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and easily shreds.
5. Stir in lime juice before serving. Garnish with fresh cilantro.

The magic of this curry lies in the slow melding of spices, creating layers of flavor that taste like they took far more effort than they actually did.

Tip: For an extra kick, add a diced jalapeño with the onions in step 1.

Conclusion

We hope these 20 easy Crockpot dump recipes inspire your next delicious meal with minimal effort! Perfect for busy home cooks across North America, each recipe promises simplicity and flavor. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy slow cooking!