26 Crockpot Dinners: A 4 Week Slow Cooker Meal Plan for Fall and Winter
A crockpot meal plan takes the two hardest parts of dinner off your plate: deciding what to make and finding time to make it. This one covers four full weeks of fall and winter dinners using all 26 slow cooker recipes on Sip Savor Mix, each one tested in a real home kitchen.
The plan is built around how weeks actually go. Sundays get the big braises that need a little stovetop work or a long cook. Weeknights get recipes you can load in 15 minutes or start after lunch. Big batch recipes land on Saturdays so the leftovers carry into the next week, and weeks 3 and 4 each include a leftovers night so nothing goes to waste.
Every day lists the real total time and hands on prep from the recipe card, plus how many people it serves. Each week also has a shopping note built from the ingredients the recipes genuinely share, so one trip to the store covers more of the week.
Follow it in order or start with any week. The weeks are independent, and the only carryover is optional leftovers. If a night does not suit your schedule, swap it with another night in the same week. Most families will find that the short cook recipes, like honey garlic chicken or Tuscan chicken, fit the busiest days.
All of the recipes were tested in a 6 quart oval crockpot. They serve 6 to 10 people, so a family of four will have leftovers most nights. Pack them for lunches, freeze them in labeled bags or plan a leftovers night of your own.
A few rules apply to every dinner in the plan. Put meat in fully thawed, never frozen. Keep the lid on until the recipe says to check, since every peek adds 15 to 20 minutes. And reheat leftovers to 165°F.
The first week eases in with the dinners most families already love. It opens with a Sunday pot roast, moves through two chicken nights and a takeout style beef night, and ends with a big batch of pulled pork that feeds you well into week 2.
Shop smart this week: Six of the seven recipes start with a yellow onion and every one uses garlic, so buy a 3 pound bag of onions and two heads of garlic. The chicken noodle soup, chicken tacos and white chicken chili all use chicken thighs, so one family pack covers three dinners. The tacos and white chili also share cumin, chili powder and oregano.
1) Slow Cooker Pot Roast with Root Vegetables
1) Slow Cooker Pot Roast with Root Vegetables
Cooking the tomato paste and then the red wine in the searing skillet captures all the browned bits for a richer braising liquid. Worcestershire and beef broth add savory depth, while fresh thyme, rosemary and bay leaves scent the whole pot over the long cook. Straining and skimming the juices before thickening them with a cornstarch slurry gives you a smooth, glossy gravy to pour over everything.
Ingredients
- 1 lb carrots and 2 medium parsnips, peeled and cut into 2 inch pieces
- 1 1/2 lb baby Yukon Gold potatoes, larger ones halved
- 1 large yellow onion, cut into 8 wedges, and 5 cloves garlic, smashed
- 1 (3 to 4 lb) boneless beef chuck roast
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 1 cup low sodium beef broth and 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Cooking Instructions
- Put the carrots, potatoes, parsnips, onion and garlic in the bottom of a 6 quart slow cooker.
- Season the dried roast and sear in hot oil over medium high, about 4 minutes per side. Set on the vegetables.
- Over medium heat, cook the paste 1 minute and the wine 1 minute. Add broth and Worcestershire and pour over.
- Tuck in the herbs. Cover and cook on LOW 8 to 9 hours or HIGH 5 to 6 hours, until the meat is fork tender and pulls apart easily.
- Remove the roast and vegetables to a platter and tent with foil. Strain and skim the liquid, then simmer with the slurry 1 to 2 minutes. Season.
Week 1, Sunday. Start the month with the dinner that makes the house smell like a holiday. Sunday is the right day for it because the chuck roast gets a quick sear before it goes in, and you have the time. Carrots, potatoes and parsnips cook underneath in the juices, so the sides are built in. Save any leftover beef for sandwiches on Monday.
One thing to watch: mushy vegetables. They were cut small, or the cooker ran on high. The fix is simple: keep the pieces at 2 inches, use the low setting, and put the potatoes on the bottom under the carrots where they are protected by the meat above.
2) Slow Cooker Chicken Noodle Soup
2) Slow Cooker Chicken Noodle Soup
Bone in chicken thighs give the broth more body and flavor than boneless meat, and they stay moist after hours in the pot. A pinch of turmeric adds a sunny golden color, and the egg noodles cook right in the broth at the end. Butter, lemon juice and fresh parsley stirred in just before serving make the soup taste bright and fresh.
Ingredients
- 2 1/2 lb bone in chicken thighs, skin removed, fully thawed
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 3 medium carrots and 3 celery stalks, cut into 1/2 inch pieces
- 1 medium yellow onion, diced, and 3 cloves garlic, minced
- 3 sprigs fresh thyme (or 1 tsp dried) and 1 bay leaf
- 1/4 tsp ground turmeric
- 8 cups low sodium chicken broth
- 8 oz wide egg noodles, about 4 cups dry
- 1 tbsp unsalted butter, optional
- 1 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
Cooking Instructions
- Season the skinless thighs lightly with salt and pepper.
- Put the vegetables, garlic, herbs, turmeric and 1 tsp salt in a 6 quart slow cooker. Top with chicken and broth.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken reaches 165F.
- Shred the meat, discarding the bones, and skim the broth.
- Add the chicken and noodles and cook on HIGH 20 to 30 minutes until tender.
- Discard the bay leaf and thyme stems. Stir in the butter, lemon juice and parsley, then season to taste.
Week 1, Monday. Monday gets the gentlest dinner of the week. Bone in thighs, carrots, celery and herbs go in raw in about 15 minutes, and the noodles go in at the end on HIGH. It makes 8 servings, so pack the extra in single portions for lunches.
One thing to watch: the chicken is dry. Breasts were used with thigh timing. Check breasts at 5 hours on LOW or 2 1/2 hours on HIGH and pull them at 165°F.
3) Slow Cooker Chicken Tacos
3) Slow Cooker Chicken Tacos
Using both thighs and breasts gives the filling a mix of rich, juicy dark meat and lean white meat that shreds into tender strands. Letting the juices reduce with the lid off for a few minutes concentrates the salsa and spices so the chicken ends up saucy, not soupy. The juice of a second lime goes in at the very end, giving the tacos a fresh, bright finish.
Ingredients
- 2 tbsp chili powder and 1 1/2 tsp ground cumin
- 1 tsp each smoked paprika, garlic powder, onion powder and dried oregano
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1 1/2 lb boneless skinless chicken thighs, fully thawed
- 1 lb boneless skinless chicken breasts, fully thawed
- 1/2 medium yellow onion, diced, and 3 garlic cloves, minced
- 1 jar (16 oz) red salsa
- 1/2 cup low sodium chicken broth
- 2 limes, juiced, divided
- 16 small corn or flour tortillas
- Lettuce or cabbage, cheese, sour cream, avocado, pickled red onion, cilantro and lime wedges, for serving
Cooking Instructions
- Pat the chicken dry and rub the mixed spices over all the pieces in a 6 quart slow cooker. Add onion, garlic, salsa, broth and 1 lime’s juice and stir to coat.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 1/2 to 3 hours, until the chicken reaches 165F and shreds easily. Do not lift the lid.
- Shred the chicken with two forks while the juices reduce on HIGH with the lid off, 10 to 15 minutes.
- Stir the chicken back in with the second lime’s juice and salt to taste.
- Warm the tortillas in a dry skillet 30 seconds per side. Fill with chicken and toppings and serve with lime wedges.
Week 1, Tuesday. Taco Tuesday, crockpot style. The chicken cooks in salsa, lime and a homemade seasoning blend, then shreds right in the juices. At just over 5 hours total, it works even if you start it at lunchtime. Set out tortillas, cheese, avocado and whatever toppings are in the fridge.
For crispy edges, spread the shredded chicken on a baking sheet and broil for 3 to 4 minutes before serving.
4) Slow Cooker Beef and Broccoli
4) Slow Cooker Beef and Broccoli
Chuck roast is an affordable cut that turns melt in your mouth tender in the slow cooker, making this a budget friendly swap for takeout. Fresh ginger, plenty of garlic and an optional pinch of red pepper flakes give the sauce a warmth you can scale up or down for the family. Green onions and toasted sesame seeds on top add fresh crunch to every bowl of rice.
Ingredients
- 2 lb boneless beef chuck roast, fully thawed
- 1 cup low sodium beef broth
- 1/2 cup low sodium soy sauce
- 3 tbsp packed brown sugar and 1 tbsp rice vinegar
- 4 garlic cloves, minced, and 1 tbsp grated fresh ginger
- 1/4 tsp red pepper flakes, optional
- 2 tbsp cornstarch mixed with 3 tbsp cold water
- 5 cups fresh broccoli florets, cut into 1 1/2 inch pieces
- 2 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds and 2 green onions, thinly sliced
- Steamed rice, for serving
Cooking Instructions
- Pat the beef dry, slice it against the grain into 1/4 inch strips and add to a 6 quart slow cooker.
- Whisk the broth, soy, sugar, garlic, ginger, vinegar and pepper flakes. Pour over the beef and stir to coat.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 1/2 to 3 hours, until fork tender. Do not lift the lid.
- Whisk the cornstarch and cold water until smooth, stir it in and cook on HIGH 15 minutes until glossy and thick.
- Add the broccoli, cover and cook 15 to 20 minutes more, until bright green and crisp tender.
- Stir in the sesame oil, adjust with soy and serve over rice with sesame seeds and green onions.
Week 1, Wednesday. Midweek needs a break from the usual, and this takeout style dinner delivers. Thin strips of chuck roast simmer in a garlic ginger soy sauce, and the broccoli goes in for the last 20 minutes so it stays crisp. Put a pot of rice on while the broccoli cooks.
Cut the broccoli florets small and even, about 1 1/2 inches. Big florets stay raw in the center while small ones turn to mush.
5) Slow Cooker White Chicken Chili
5) Slow Cooker White Chicken Chili
Mashing a cup of the Great Northern beans and stirring them back in thickens the broth naturally into a creamy, hearty chili. Diced mild green chiles, cumin and coriander give it a gentle Southwestern warmth, with the cayenne there if you want more heat. Monterey Jack, avocado and sliced jalapeño on top let everyone adjust the richness and spice in their own bowl.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 medium yellow onion, diced, and 4 cloves garlic, minced
- 3 (15 oz) cans Great Northern beans, drained and rinsed
- 2 (4 oz) cans diced mild green chiles
- 4 cups low sodium chicken broth
- 2 tsp ground cumin and 1 tsp each dried oregano and ground coriander
- 1/2 tsp mild chili powder and 1/4 tsp cayenne pepper (optional)
- 8 oz block cream cheese, cubed and softened
- 1/2 cup half and half
- 2 tbsp fresh lime juice (about 1 lime) and 1/3 cup chopped fresh cilantro
- Shredded Monterey Jack, sliced jalapeño, diced avocado, tortilla chips and sour cream, for topping
Cooking Instructions
- Stir the onion, garlic, beans, chiles, broth and spices together in a 6 quart slow cooker.
- Season the chicken with the salt and pepper and press it into the bean mixture.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken reaches 165F.
- Shred the chicken. Mash about 1 cup of the beans and broth and stir it back in.
- Add the chicken, cream cheese and half and half and stir until melted. Cook on HIGH 15 to 20 minutes.
- Stir in the lime juice and cilantro, salt to taste, and serve with toppings.
Week 1, Thursday. Thursday uses the rest of the chicken thighs and the same cumin and oregano from the taco night, so there is nothing new to buy. Cream cheese and lime at the end make it creamy and bright. It serves 8, which leaves a container for the freezer.
One thing to watch: the cream cheese looks lumpy. It went in too cold or the chili was not hot enough. Keep stirring and let the pot run on HIGH for another 10 minutes. It will smooth out. Next time, let the cream cheese soften first.
6) Slow Cooker Meatballs in Marinara
6) Slow Cooker Meatballs in Marinara
Soaking the panko in milk for a few minutes keeps these beef and pork meatballs soft and tender even after hours in the sauce. Parmesan, fresh parsley and garlic mixed into the meat season them all the way through. The simple marinara of crushed tomatoes, onion, garlic and dried herbs gets richer as the meatballs simmer in it.
Ingredients
- 1/2 cup panko breadcrumbs soaked in 1/4 cup whole milk
- 1 lb 85 percent lean ground beef and 1/2 lb ground pork
- 1 large egg and 1/3 cup freshly grated Parmesan cheese
- 5 cloves garlic, minced, divided
- 2 tbsp finely chopped fresh parsley
- 1 1/2 tsp dried oregano, divided, and 1 tsp dried basil
- 1 3/4 tsp kosher salt, divided, and 1/2 tsp black pepper
- 2 cans (28 oz each) crushed tomatoes
- 2 tbsp olive oil and 1 tsp sugar
- 1 small yellow onion, finely diced
- Fresh basil and grated Parmesan, for serving
Cooking Instructions
- Heat the oven to 425F and line a sheet pan with foil. Soak the panko in the milk 5 minutes.
- Gently mix in the meats, egg, Parmesan, 2 cloves garlic, parsley, 1/2 tsp oregano, 1 tsp salt and pepper.
- Shape 24 meatballs about 1 1/2 inches wide and bake 12 minutes until lightly browned.
- Stir the tomatoes, oil, onion, remaining garlic, basil, oregano, sugar and 3/4 tsp salt in a 6 quart slow cooker. Add meatballs.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 to 3 hours, until the meatballs reach 160F.
- Skim the fat and serve over pasta or in rolls with basil and Parmesan.
Week 1, Friday. Friday feels like a treat with homemade meatballs in marinara. The meatballs bake for 12 minutes before they go in. Mix and shape them the night before and keep them raw in the fridge, then bake them while you make the sauce in the morning. Serve them over spaghetti or in toasted rolls with mozzarella.
If you like a slightly thicker sauce for sandwiches, stir 2 tablespoons of tomato paste into the sauce before the meatballs go in. For pasta, the sauce as written is the right consistency.
7) Slow Cooker Pulled Pork
7) Slow Cooker Pulled Pork
The homemade barbecue sauce starts with the strained cooking liquid, so the ketchup, vinegar, mustard and brown sugar pick up all the pork’s rich flavor. A brown sugar and smoked paprika rub forms a sweet, smoky crust on the shoulder as it cooks on a bed of onion and garlic. You will know it is ready when the bone slides out cleanly and the meat pulls apart with a fork.
Ingredients
- 4 to 5 lb bone in pork shoulder (pork butt), fully thawed
- 1/4 cup plus 3 tbsp packed brown sugar, divided
- 2 tbsp plus 1/2 tsp smoked paprika, divided
- 1 tbsp each chili powder, garlic powder and onion powder, plus 1 tsp ground cumin
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 1 large yellow onion, sliced, and 4 garlic cloves, smashed
- 1/2 cup apple cider vinegar, divided
- 2 tbsp Worcestershire sauce, divided
- 1/2 cup water
- 1 cup ketchup
- 1 tbsp yellow mustard
Cooking Instructions
- Mix the chili, garlic and onion powders, cumin, salt, pepper, 1/4 cup sugar and 2 tbsp paprika. Rub over the pork.
- Set the pork fat side up on the onion and garlic in a 6 quart slow cooker.
- Add 1/4 cup vinegar, 1 tbsp Worcestershire and water. Cook on LOW 8 to 10 hours or HIGH 5 to 6 hours.
- Shred the hot pork, discarding the bone and fat. Strain and skim the liquid into a saucepan.
- Add the ketchup, mustard and remaining vinegar, sugar, Worcestershire and paprika. Simmer 10 to 15 minutes and season.
- Toss the pork with half the sauce on a sheet pan. Broil 3 to 5 minutes until crisp. Serve with remaining sauce.
Week 1, Saturday. Saturday is for the big batch. A 5 pound pork shoulder feeds 10, which covers dinner tonight, sandwiches for lunch and a bag in the freezer for a busy night later in the month. Rub it Friday night and it goes in the pot in two minutes.
Do not skip the broiler step if you like texture. Those crisp, caramelized bits are what people remember about good pulled pork.
Week 2 leans into the coziest combination there is. Two hearty soups, a French dip night and a pot of beef chili carry you through the colder evenings, with a sweet and sticky chicken dinner and an easy one pot chicken and rice in between.
Shop smart this week: Garlic shows up in all seven dinners and onions in six, so restock both. Thyme and bay leaves appear in three recipes, and so do butter and chicken broth, so a large carton of broth and one jar of dried thyme cover the week. If you froze pulled pork last week, it makes a great Saturday lunch.
8) Slow Cooker French Dip Sandwiches
8) Slow Cooker French Dip Sandwiches
Searing the chuck roast until deeply browned before it goes into the slow cooker builds the rich, beefy flavor that carries into the jus. A couple tablespoons of soy sauce alongside the Worcestershire add savory depth, while dried thyme and a bay leaf keep it classic. Toasted buttered rolls with melted provolone hold up to a good dunk, and horseradish sauce adds a sharp kick.
Ingredients
- 3 to 4 lb boneless beef chuck roast, fully thawed
- 1 1/2 tsp kosher salt and 1 tsp black pepper
- 1 tbsp vegetable oil
- 2 large yellow onions, sliced
- 4 cloves garlic, smashed
- 4 cups low sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 bay leaf and 1 tsp dried thyme
- 6 sturdy hoagie or sub rolls, about 6 inches each
- 3 tbsp unsalted butter, softened
- 12 slices provolone cheese
- Horseradish sauce, optional
Cooking Instructions
- Pat the roast dry, season and sear in oil over medium high heat, 3 to 4 minutes per side, until deeply browned.
- Set it on the onions and garlic in a 6 quart slow cooker. Add the broth, Worcestershire, soy, bay leaf and thyme.
- Cover and cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 hours, until it shreds easily.
- Rest 5 minutes, shred and return to the jus. Strain 2 cups of liquid into a saucepan, skim and keep warm.
- Broil the buttered rolls 1 to 2 minutes. Add beef and provolone, broil until melted and serve with warm jus for dipping and horseradish.
Week 2, Sunday. Sunday starts the week with melty, shreddable beef on toasted rolls. The roast cooks all day in beef broth, onions and Worcestershire, and the strained liquid becomes the au jus for dipping. Leftover beef keeps for 4 days and makes excellent quesadillas.
One thing to watch: the sandwiches are soggy. The beef went on dripping wet. Let the excess jus drain off with tongs before piling it on. The dipping happens at the table.
9) Slow Cooker Split Pea Soup with Ham
9) Slow Cooker Split Pea Soup with Ham
Pulling the tender meat off the ham bone or hocks and stirring it back in gives every spoonful smoky, salty bites of pork. Carrots and celery cut into small quarter inch dice melt into the soup alongside the peas, while thyme and a bay leaf add a gentle herbal warmth. Sorting the dried peas for stones takes only a few minutes, and after that the slow cooker handles nearly everything.
Ingredients
- 1 lb dried green split peas, about 2 1/4 cups, sorted and rinsed
- 1 meaty ham bone, or 2 smoked ham hocks plus 1 1/2 cups diced cooked ham
- 1 medium yellow onion, finely diced
- 2 medium carrots and 2 celery stalks, diced 1/4 inch
- 3 cloves garlic, minced
- 1 bay leaf and 1 tsp dried thyme
- 4 cups low sodium chicken broth
- 2 to 3 cups water
- 1/2 tsp black pepper, plus more to taste
- 1 to 2 tsp apple cider vinegar or lemon juice
- Kosher salt, to taste, added at the end
Cooking Instructions
- Spread the peas on a sheet pan, pick out any stones or shriveled peas and rinse in a fine mesh strainer until the water runs clear.
- Add the peas, vegetables, garlic, herbs, ham bone or hocks, broth and 2 cups water to a 6 quart slow cooker. Do not add salt yet.
- Cover and cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 1/2 hours until the peas break down.
- Cool the bone 10 minutes, pull off the meat and chop it. Mash or blend the soup, thinning with hot water.
- Stir in all the ham, vinegar and pepper. Remove the bay leaf, salt to taste and cook on HIGH 10 minutes.
Week 2, Monday. Split pea soup is the cheapest dinner of the month and one of the easiest. Dried peas, a ham bone or smoked hocks and chopped vegetables go in with no soaking. It thickens a lot as it cools, so thin leftovers with broth when you reheat them.
One thing to watch: the peas are still firm after the full time. The peas may be old, or the pot may have been opened too often. Keep cooking on HIGH in 30 minute increments, and buy a fresh bag next time. Hard water can also slow softening.
10) Slow Cooker Honey Garlic Chicken
10) Slow Cooker Honey Garlic Chicken
A quarter cup of ketchup in the sauce adds body and a gentle tang that keeps the honey from tasting flat. Fresh ginger and rice vinegar brighten the soy and garlic, while red pepper flakes add an optional kick. Green onions and toasted sesame seeds on top give a fresh crunch against the sticky, glossy chicken.
Ingredients
- 2 lb boneless skinless chicken thighs, trimmed and fully thawed
- 1/2 tsp kosher salt and 1/4 tsp black pepper
- 1/3 cup honey
- 1/3 cup low sodium soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, finely minced, and 1 tsp finely grated fresh ginger
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tbsp cornstarch whisked with 2 tbsp cold water
- 2 green onions, thinly sliced, and 1 tbsp toasted sesame seeds
- Cooked rice, for serving
Cooking Instructions
- Pat the chicken dry, salt both sides and lay it in a single layer in a 5 to 6 quart slow cooker.
- Whisk the honey, soy sauce, ketchup, garlic, vinegar, ginger, pepper flakes and black pepper until the honey dissolves. Pour over and turn to coat.
- Cook on LOW 3 to 4 hours (breasts 2 1/2 to 3) or HIGH 2 to 2 1/2 hours without lifting the lid, until 165F.
- Move the chicken to a plate, tent with foil and skim the fat. Whisk in the slurry and cook on HIGH 10 to 15 minutes until thick enough to coat a spoon.
- Return the chicken, whole or shredded, and serve over rice with green onions and sesame seeds.
Week 2, Tuesday. The fastest dinner of week 2 lands on Tuesday. Chicken thighs cook in honey, soy sauce and garlic for under 4 hours, then a cornstarch slurry turns the sauce into a glaze. Start it after lunch if you work from home, or on HIGH after school pickup.
One more thing worth knowing: the sauce thickens further as it cools. If you are holding the chicken on warm, keep it slightly looser than you want and it will land in the right place at the table.
11) Slow Cooker Loaded Potato Soup
11) Slow Cooker Loaded Potato Soup
Mashing half the russets right in the pot gives this soup a thick, hearty body while leaving tender potato chunks throughout. Sour cream and cream add a tangy richness, and sharp cheddar melts in a handful at a time until smooth. Crispy bacon, green onions and extra cheese on top make each bowl taste like a loaded baked potato.
Ingredients
- 3 lb russet potatoes, peeled and cut into 3/4 inch cubes
- 1 medium yellow onion, diced, and 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 3 tbsp unsalted butter, softened
- 1 cup full fat sour cream and 1 cup heavy cream or half and half, at room temperature
- 2 tbsp cornstarch, optional for a thicker soup
- 1 1/2 cups sharp cheddar, grated from a block
- 8 slices thick cut bacon, cooked crisp and crumbled
- 1 cup grated cheddar, 1/2 cup sour cream, 4 sliced green onions and black pepper, for topping
Cooking Instructions
- Combine the potatoes, onion, garlic, broth, salt and pepper in a 6 quart slow cooker and stir so the potatoes are submerged.
- Cook on LOW 7 to 8 hours or HIGH 4 to 5 hours until very tender. Mash half the potatoes right in the cooker.
- Whisk any cornstarch into the cream. Stir in the cream, butter, sour cream and cheddar a handful at a time.
- Cover and cook on HIGH 15 to 20 minutes until hot and glossy, without boiling. Meanwhile, crisp the bacon 8 to 10 minutes and crumble.
- Season to taste. Ladle into bowls and top with sour cream, cheddar, bacon, green onions and pepper.
Week 2, Wednesday. Wednesday is baked potato soup night. The potatoes cook soft in broth, half get mashed in the pot, and sour cream, cheddar and butter finish it. Cook the bacon topping the night before so dinner is just ladle and top.
One thing to watch: the cheese is stringy or clumped. Pre shredded cheese or cheese added all at once is usually the cause. Grate from a block and add gradually while stirring. Make sure the soup is hot but not boiling.
12) Slow Cooker Chicken and Rice
12) Slow Cooker Chicken and Rice
Onion, carrots, celery and garlic go into the cooker first, forming a classic aromatic base that flavors the broth from the bottom up. Scraping the bottom when you stir in the rice picks up all the good bits and helps keep the grains from sticking. Mild, comforting and studded with sweet peas, it is the kind of dinner that pleases picky eaters and adults alike.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1 tsp each paprika and dried thyme
- 1 medium yellow onion, 2 medium carrots and 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 1/2 cups low sodium chicken broth, divided, plus more as needed
- 1 1/2 cups long grain white rice, rinsed
- 1 cup frozen peas and 2 tbsp butter
- 1/2 cup grated Parmesan cheese, optional
- 2 tbsp chopped fresh parsley and lemon wedges, for serving
Cooking Instructions
- Grease a 6 quart slow cooker. Season the chicken with the salt, pepper, paprika and thyme.
- Scatter the vegetables and garlic in the cooker, top with the chicken and pour in 2 cups broth.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours, to 165F.
- Shred the chicken. Stir in the rice and remaining broth, scraping the bottom, and set the chicken on top.
- Cook on HIGH 45 to 60 minutes until the rice is tender, adding 1/4 cup hot broth if needed.
- Stir in the peas, butter and Parmesan and cover 5 minutes. Fluff, season and serve with parsley and lemon.
Week 2, Thursday. Thursday is a true one pot night. Chicken thighs and vegetables cook in thyme and broth, then the rice goes in for the final hour on HIGH. You use the same thyme and broth from Monday and Sunday, so there is almost nothing extra to shop for.
For a creamier result, stir in 1/4 cup of heavy cream or a few ounces of cream cheese with the butter. For a lighter one, skip the cheese and add extra lemon and herbs.
13) Slow Cooker Sausage and Peppers
13) Slow Cooker Sausage and Peppers
Browning the sausages first gives the casings a golden color and keeps them from looking pale after hours in the sauce. Spreading the onions and three colors of bell peppers on the bottom lets them soften into the tomato sauce until sweet and silky. An optional half teaspoon of fennel seed echoes the flavor of Italian sausage, and torn fresh basil at the end brightens the whole pot.
Ingredients
- 1 tbsp olive oil
- 2 lb raw Italian sausage links, sweet or hot, fully thawed
- 1 large yellow onion, cut into 1/2 inch wedges
- 3 bell peppers (red, yellow and green), cut into 1/2 inch strips
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes and 2 tbsp tomato paste
- 1 tsp each Italian seasoning and dried oregano
- 1/2 tsp fennel seed (optional) and 1/4 tsp red pepper flakes
- 3/4 tsp kosher salt and 1/4 tsp black pepper
- 1/4 cup torn fresh basil
- Hoagie rolls and sliced provolone, for serving
Cooking Instructions
- Brown the sausages in the oil over medium high heat, 2 to 3 minutes per side until the casings are golden.
- Spread the onion and peppers in a 6 quart slow cooker and scatter the garlic over them.
- Mix the tomatoes, paste, seasonings, salt and pepper. Pour half over the vegetables, add the sausages and top with the rest.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 hours without lifting the lid, until the sausages reach 160F and the peppers are tender.
- Skim the fat, stir in the basil and season. Serve on toasted rolls with provolone, or sliced over pasta or polenta.
Week 2, Friday. End the work week with something you can eat with your hands. Italian sausage, a pile of peppers and onions and a garlicky tomato sauce cook all afternoon. Pile it onto hoagie rolls, or serve it over pasta for a sit down dinner.
A quick run under the broiler after assembling melts the cheese and crisps the edges of the roll. Two minutes is plenty, so watch it closely.
14) Slow Cooker Beef Chili
14) Slow Cooker Beef Chili
Half a cup of brewed coffee deepens the flavor of this chili and adds a roasted note that balances the brown sugar. Masa harina stirred in near the end thickens the pot and lends a subtle corn tortilla flavor. Kidney and pinto beans plus a seeded jalapeño keep it hearty with just a mild bit of heat.
Ingredients
- 2 lb 85 percent lean ground beef, fully thawed
- 1 large yellow onion, diced, 1 jalapeño, seeded and minced, and 4 garlic cloves, minced
- 2 tbsp tomato paste and 1 tbsp unsweetened cocoa powder
- 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp each smoked paprika and dried oregano, and 1/4 tsp cayenne
- 1 can (28 oz) crushed tomatoes and 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) each kidney beans and pinto beans, drained and rinsed
- 1 cup low sodium beef broth and 1/2 cup brewed coffee
- 1 tbsp each Worcestershire sauce and brown sugar
- 1 1/2 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 bay leaf
- 2 tbsp masa harina
- Shredded cheddar, sour cream, diced onion, sliced jalapeños and tortilla chips, for serving
Cooking Instructions
- Brown the beef in two batches in a large skillet over medium high heat. Drain all but 2 tbsp fat.
- Cook the onion, jalapeño and garlic 4 to 5 minutes. Stir in tomato paste, spices and cocoa for 1 to 2 minutes.
- Transfer to a 6 quart slow cooker with the tomatoes, beans, broth, coffee, Worcestershire, sugar, salt, pepper and bay leaf.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours without lifting the lid.
- Discard the bay leaf, stir in the masa harina and cook on HIGH 15 to 20 minutes until thick.
- Adjust the seasoning, rest 10 minutes and serve with the toppings.
Week 2, Saturday. Saturday means a pot of chili for game day or a cold night in. Ground beef, two kinds of beans, toasted spices and a little cocoa make it rich. It feeds 8, freezes for 3 months and is even better on day two.
Brown the beef in batches and let it sit undisturbed for a minute or two before stirring. Deep brown crust equals deep flavor.
By week 3 it is time for new flavors. French, Indian, Italian and Mexican inspired dinners all come out of the same crockpot, and a silky squash soup gives you a meatless night. Friday is a leftovers night so the fridge gets cleared before the weekend.
Shop smart this week: Tomato paste and diced tomatoes each show up in three recipes, so buy the paste in a tube and keep two cans of tomatoes on hand. Limes and cilantro are shared by three dinners too. Onion and garlic are in almost everything again.
“A month of dinners is not twenty six decisions. It is one list and a crockpot.”
15) Slow Cooker Beef Bourguignon
15) Slow Cooker Beef Bourguignon
Rendering the bacon first and browning the beef in batches builds the rich, savory foundation this classic stew is known for. Two cups of dry red wine bubbled with tomato paste and thyme give the sauce its deep color and flavor. Mushrooms browned separately in butter at the end stay meaty instead of soggy, and pearl onions add a mild sweetness.
Ingredients
- 6 oz thick cut bacon, cut into 1/2 inch pieces
- 3 lb boneless beef chuck roast, fully thawed, cut into 2 inch cubes
- 1 1/2 tsp kosher salt and 1 tsp black pepper
- 1 to 2 tbsp olive oil, as needed
- 1 large yellow onion, diced, and 2 carrots, cut into 1/2 inch pieces
- 4 cloves garlic, minced, and 2 tbsp tomato paste
- 3 tbsp all purpose flour
- 2 cups dry red wine, such as Pinot Noir, and 2 cups low sodium beef broth
- 3 sprigs fresh thyme (or 1 tsp dried) and 1 bay leaf
- 1 1/2 cups frozen pearl onions
- 2 tbsp unsalted butter and 1 lb cremini mushrooms, halved
- 2 tbsp chopped fresh parsley, plus mashed potatoes or noodles, for serving
Cooking Instructions
- Crisp the bacon 6 to 8 minutes. Brown the seasoned beef in the fat in three batches.
- Move both to a 6 quart slow cooker. Cook the onion and carrots 5 minutes, then stir in garlic, paste and flour.
- Cook 2 minutes. Boil the wine 3 to 4 minutes, add the broth, thyme and bay leaf and pour over the beef.
- Cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 hours, adding pearl onions the last hour.
- Brown the mushrooms in butter about 8 minutes and stir in. Remove the bay leaf and thyme stems.
- Season to taste, sprinkle with parsley and serve over mashed potatoes or noodles.
Week 3, Sunday. The most special dinner of the month belongs on a Sunday. Bacon, red wine, mushrooms and pearl onions turn chuck roast into a French style stew. About 35 minutes of stovetop work comes first, then the crockpot takes over. Serve it with mashed potatoes or crusty bread.
One thing to watch: the beef is tough. It needs more time, not less. Tough beef at hour 8 usually means the cubes were large and the pot was full. Give it another hour on LOW and test again.
16) Slow Cooker Butternut Squash Soup
16) Slow Cooker Butternut Squash Soup
A full two minutes with the immersion blender turns the tender squash truly velvety. If it ends up thicker than you like, stir in warm broth a splash at a time, or cook a thin batch uncovered on HIGH to thicken it. Sage, thyme and a hint of nutmeg keep it savory, and extra drops of lemon wake up a flat batch.
Ingredients
- 3 lb butternut squash, peeled, seeded and cut into 1 inch cubes (about 8 cups)
- 1 large yellow onion, diced
- 1 medium Honeycrisp or Granny Smith apple, peeled, cored and chopped
- 4 cloves garlic, smashed, and 6 fresh sage leaves
- 1/2 tsp dried thyme and 1/4 tsp ground nutmeg
- 1 tsp kosher salt and 1/4 tsp black pepper, plus more to taste
- 4 cups low sodium vegetable or chicken broth, plus more as needed
- 1/2 cup heavy cream and 1 tbsp fresh lemon juice
- Pinch of cayenne pepper, optional
- Toasted pepitas or croutons, for serving
Cooking Instructions
- Combine everything but the cream, lemon, cayenne and toppings in a 6 quart slow cooker and stir once.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the squash is completely tender and mashes easily against the side. Do not lift the lid.
- Turn off the cooker and blend with an immersion blender about 2 minutes until completely smooth, or blend in batches in a blender with the lid vented.
- Stir in the cream, lemon juice and cayenne. Season with salt 1/4 tsp at a time until savory and balanced.
- Thin with warm broth, or reduce uncovered on HIGH 20 to 30 minutes. Top with pepitas or croutons.
Week 3, Monday. Monday is meatless and easy. Cubed squash, apple, onion and sage go in raw, and an immersion blender turns them silky at the end. Buy pre cut squash to bring the prep down to about 10 minutes. It freezes beautifully without the cream.
Salt in stages. Add a teaspoon at the start so the squash seasons as it cooks, then finish to taste at the end.
17) Slow Cooker Chicken Curry
17) Slow Cooker Chicken Curry
Yukon Gold potatoes hold their shape through the long cook while soaking up the spiced coconut sauce. Lime juice and fresh cilantro stirred in at the end brighten everything, and the cayenne can be dialed up or down to suit your table. If the sauce needs more body, mashing a few potato pieces against the side of the pot thickens it naturally.
Ingredients
- 2 tbsp vegetable oil or ghee
- 1 large yellow onion, finely diced, and 5 cloves garlic, grated or minced
- 2 inch piece fresh ginger, peeled and grated (about 2 tbsp)
- 2 tbsp curry powder, 1 tsp each ground cumin and garam masala, 1/2 tsp turmeric and 1/4 tsp cayenne
- 2 tbsp tomato paste
- 2 lb boneless skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces
- 1 lb Yukon Gold potatoes, cut into 1 inch chunks
- 1 (14.5 oz) can diced tomatoes, with juices, and 1 (13.5 oz) can full fat coconut milk
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 cup frozen peas, plus 1 tbsp cornstarch mixed with 2 tbsp cold water (optional)
- Juice of 1 lime (about 2 tbsp) and 1/2 cup chopped fresh cilantro
- Cooked basmati rice or naan, for serving
Cooking Instructions
- Cook the onion in the oil over medium heat 5 to 6 minutes until golden. Add garlic and ginger 1 minute.
- Stir in the spices 45 to 60 seconds, then the paste 30 seconds. Scrape into a 6 quart slow cooker.
- Add the chicken, potatoes, tomatoes, coconut milk, salt and pepper and stir to coat.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 to 3 1/2 hours, until the chicken reaches 165F.
- Add the peas for 10 minutes. To thicken, mash some potatoes or cook the slurry in on HIGH 15 minutes.
- Turn off the cooker. Stir in the lime juice, most of the cilantro and salt to taste. Serve with rice or naan.
Week 3, Tuesday. Tuesday brings a mild, creamy coconut curry with chicken thighs, potatoes and peas. Toasting the spices with the onion for a few minutes first is what gives it depth. Make a pot of basmati rice or warm some naan and dinner is done.
Cut the chicken into large pieces. Small cubes overcook and dry out even in thighs. Pieces around 1 1/2 inches stay juicy.
18) Slow Cooker Ravioli Lasagna
18) Slow Cooker Ravioli Lasagna
Draining the diced tomatoes well keeps the sauce thick, so the layers stay saucy rather than soupy. The ravioli go in straight from the freezer, which means no thawing or boiling, just layering with ricotta, sausage marinara and mozzarella. A final blanket of mozzarella melts on top in the last ten minutes, and torn fresh basil adds a bright finish that kids and adults both enjoy.
Ingredients
- 1 lb sweet or hot Italian sausage, casings removed
- 1 small yellow onion, diced, and 3 cloves garlic, minced
- 2 jars (24 oz each) marinara sauce
- 1 can (14.5 oz) diced tomatoes, well drained
- 1 tsp Italian seasoning
- 15 oz whole milk ricotta
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 tsp kosher salt and a few grinds of black pepper
- 2 bags (25 oz each) frozen cheese ravioli, not thawed
- 3 cups shredded low moisture mozzarella
- Fresh basil, torn, for serving
Cooking Instructions
- Brown the sausage and onion about 8 minutes until 160F, adding garlic at the end. Drain and stir in marinara, tomatoes, seasoning.
- Mix the ricotta, egg, Parmesan, salt and pepper in a bowl until smooth.
- In a greased 6 quart slow cooker, layer 1 1/2 cups sauce, a third of the frozen ravioli, half the ricotta and 1 cup mozzarella twice. Finish with ravioli and all remaining sauce, covering every piece.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours until tender and bubbling at the edges.
- Top with the last cup of mozzarella for 10 minutes. Rest uncovered 15 minutes and add basil.
Week 3, Wednesday. Wednesday is lasagna without the work. Frozen cheese ravioli stand in for noodles and layer with sausage marinara, ricotta and mozzarella. It cooks in about 4 hours, so start it at lunchtime. Let it rest 15 minutes before serving so the layers hold together.
If you want a browned, bubbly top like an oven lasagna, transfer the insert to the oven only if the manufacturer says it is oven safe. Otherwise, scoop portions into an ovenproof dish, top with cheese and broil for 2 to 3 minutes.
19) Slow Cooker Turkey Chili
19) Slow Cooker Turkey Chili
Fire roasted tomatoes bring a subtle smokiness that makes up for using lean ground turkey instead of beef. Red bell pepper adds sweetness and color alongside the kidney and black beans. A spoonful of brown sugar and some Worcestershire round out the spices, and cooking with the lid off at the end thickens it right up.
Ingredients
- 1 tbsp olive oil
- 2 lb 93 percent lean ground turkey, fully thawed
- 1 large yellow onion, 1 red bell pepper and 4 garlic cloves, chopped
- 2 tbsp tomato paste
- 3 tbsp chili powder, 2 tsp ground cumin, 1 1/2 tsp smoked paprika and 1 tsp dried oregano
- 1/4 tsp cayenne pepper, 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 1 can (28 oz) fire roasted diced tomatoes, with juice, and 1 can (15 oz) tomato sauce
- 1 can (15 oz) each kidney beans and black beans, drained and rinsed
- 1 cup low sodium chicken broth
- 1 tbsp each Worcestershire sauce and brown sugar, plus 1 bay leaf
- Shredded cheddar, sour cream, green onions, cilantro and lime wedges, for serving
Cooking Instructions
- Heat the oil in a large skillet over medium high. Brown the turkey 6 to 8 minutes until browned and no pink remains.
- Add the onion, pepper and garlic and cook 4 to 5 minutes. Stir in the tomato paste and spices for 1 minute.
- Transfer to a 6 quart slow cooker with the tomatoes, sauce, beans, broth, Worcestershire, brown sugar and bay leaf. Stir well.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours without lifting the lid. Remove the bay leaf and season.
- To thicken, cook uncovered on HIGH 20 to 30 minutes. Top with cheddar, sour cream, green onions, cilantro and lime.
Week 3, Thursday. Thursday is a lighter chili made with ground turkey, two kinds of beans and fire roasted tomatoes. It shares the diced tomatoes and cumin from earlier in the week. Top it with lime and cilantro, which you already bought for the weekend carnitas.
Brown the turkey well. Those darker bits are where much of the flavor lives, and they carry through the whole pot.
20) Slow Cooker Pork Carnitas
20) Slow Cooker Pork Carnitas
Rubbing the pork with cumin, oregano and chili powder before it braises seasons the meat all the way through. The orange halves and jalapeño tucked around the pork add a fruity, gentle heat as it cooks. Warm corn tortillas, diced onion, cilantro and a squeeze of lime make it an easy and festive weekend taco night.
Ingredients
- 4 lb boneless pork shoulder (Boston butt), fully thawed, cut into 3 inch chunks
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 1 tbsp ground cumin, 2 tsp dried oregano (Mexican if available) and 1 tsp chili powder
- 1 large yellow onion, quartered, and 4 cloves garlic, smashed
- 2 bay leaves
- 1 jalapeño, halved and seeded, optional
- 1 large orange, juiced, halves reserved
- 2 limes, juiced, plus lime wedges for serving
- 1/2 cup low sodium chicken broth
- Warm corn tortillas, diced white onion and chopped cilantro, for serving
Cooking Instructions
- Pat the pork dry and rub with the salt, pepper, cumin, oregano and chili powder.
- Place in a 6 quart slow cooker with the onion, garlic, bay leaves, jalapeño, juices, broth and orange halves.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours, until 195F and easily shredded.
- Shred the pork on a sheet pan, discarding the fat, orange halves and bay leaves.
- Strain and skim the liquid, then boil it 8 to 10 minutes until reduced by half.
- Drizzle the pork with 1/2 cup liquid and broil 5 to 8 minutes until crisp. Season with lime and salt.
Week 3, Saturday. Friday is leftovers night, and Saturday is carnitas. Pork shoulder braises with orange, lime, cumin and oregano until it shreds, then broils for crispy edges. It feeds 10, so freeze a bag for burrito bowls in week 4.
If you like extra crispy carnitas, broil once, toss the pork, add a little more liquid and broil a second time. The double broil gets you deeply browned edges without drying out the interior.
The last week saves the most requested recipes for the finish. The famous Mississippi pot roast, a creamy Tuscan chicken and old fashioned chicken and dumplings are all here, along with a smoky tortilla soup and a hearty vegetarian chili. Friday is another leftovers night.
Shop smart this week: Three dinners use chicken thighs again, so one family pack covers most of the week. Smoked paprika and oregano each appear in three recipes, and so does chicken broth. The Mississippi pot roast needs one packet each of ranch seasoning and au jus mix, so grab those on the first trip.
21) Mississippi Pot Roast
21) Mississippi Pot Roast
Keeping the lid closed the entire time traps the steam, and the roast braises in its own juices until it pulls apart with a fork. Whole pepperoncini soften into mild, tangy bites that are worth spooning over each serving along with the beef. Shredding the meat and stirring it back into the juices lets every strand soak up that buttery, peppery flavor.
Ingredients
- 3 to 4 lb boneless chuck roast, fully thawed
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 6 to 8 whole pepperoncini peppers
- 2 to 3 tbsp pepperoncini brine from the jar
- 1/2 tsp freshly ground black pepper
- 1 tbsp cornstarch, optional, for gravy
- 2 tbsp cold water, for the cornstarch slurry
- Mashed potatoes, rice or egg noodles, for serving
Cooking Instructions
- Pat the roast dry, trim the fat cap to about 1/4 inch and place in a 6 quart slow cooker.
- Sprinkle evenly with the ranch mix, au jus mix and pepper. Top with butter, pepperoncini and brine, adding no other liquid.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours, until it pulls apart easily with a fork. Do not lift the lid.
- Shred the beef with two forks, discarding large pieces of fat, and return it to the juices.
- For gravy, simmer 1 cup of juices with the slurry for 2 minutes until thickened. Serve over mashed potatoes, rice or noodles.
Week 4, Sunday. Week 4 opens with the easiest roast there is. A chuck roast, ranch seasoning, au jus mix, a stick of butter and a few pepperoncini, and nothing else. Prep takes about 5 minutes. Leftover beef on Monday makes outstanding sliders.
If the roast is much thicker on one end, tuck the thin end under itself so the whole piece sits at a similar height. It will cook more evenly that way.
22) Slow Cooker Chicken Tortilla Soup
22) Slow Cooker Chicken Tortilla Soup
Cumin, chili powder, smoked paprika and oregano dissolve right into the broth with the fire roasted tomatoes, so the base is deeply seasoned from the first hour. Stirring in fresh lime juice and cilantro just before serving wakes up the long simmered flavors with a burst of brightness. Homemade tortilla strips, tossed with a little oil and salt and baked until crisp, add a satisfying crunch.
Ingredients
- 1 1/2 to 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 medium yellow onion, diced, and 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 (14.5 oz) cans fire roasted diced tomatoes, with juice
- 1 to 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
- 6 cups low sodium chicken broth
- 2 tsp ground cumin, 1 tsp each chili powder and smoked paprika, and 1/2 tsp dried oregano
- 1 (15 oz) can black beans, drained and rinsed, and 1 1/2 cups frozen corn
- 3 tbsp fresh lime juice (about 2 limes) and 1/3 cup chopped fresh cilantro
- 6 corn tortillas, 1 tbsp vegetable oil and a pinch of salt, for the strips
- Diced avocado, shredded Monterey Jack, sour cream, lime wedges, sliced radishes and extra cilantro, for serving
Cooking Instructions
- Stir the onion, garlic, jalapeño, tomatoes, chipotle, adobo, broth and spices together in a 6 quart slow cooker.
- Season the chicken with salt and pepper and submerge it in the broth.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken reaches 165F.
- Shred the chicken and return it with the beans and corn. Cook on HIGH 20 to 30 minutes.
- Toss 1/4 inch tortilla strips with oil and salt. Bake at 400F for 8 to 12 minutes until crisp.
- Stir in the lime juice and cilantro, then serve topped with the strips and toppings.
Week 4, Monday. Monday is a smoky, brothy soup with chipotle, black beans and corn. Everything but the beans and corn goes in raw in the morning. Crush tortilla chips on top if you do not want to bake the strips, and set out avocado and lime.
One thing to watch: the soup is too spicy. Stir in a can of drained hominy or extra corn to dilute the heat, and serve with more sour cream and avocado. Next time, use one chipotle and seed the jalapeño.
23) Slow Cooker Creamy Tuscan Chicken
23) Slow Cooker Creamy Tuscan Chicken
Skimming the fat from the cooking juices before whisking in the cream cheese keeps the finished sauce silky rather than greasy. Fresh baby spinach added in batches wilts right into the sauce, adding color and a mild, earthy note. Freshly grated Parmesan and a little basil on top give each plate a salty, fragrant finish.
Ingredients
- 2 lb boneless skinless chicken breasts or thighs, fully thawed
- 1 tbsp olive oil
- 1 tsp Italian seasoning and 1/2 tsp smoked paprika
- 3/4 tsp kosher salt and 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1/2 cup oil packed sun dried tomatoes, drained and chopped
- 1/2 tsp red pepper flakes
- 1/2 cup low sodium chicken broth
- 4 oz cream cheese, softened and cubed, and 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan, plus more for serving
- 3 cups fresh baby spinach
- Fresh basil, plus pasta, rice or mashed potatoes, for serving
Cooking Instructions
- Pat the chicken dry and rub with the oil and seasonings. Lay in a single layer in a 5 to 6 quart slow cooker.
- Top with the garlic, sun dried tomatoes and pepper flakes, then pour the broth around the edges.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours without lifting the lid, until 165F in the thickest part. Thighs may need 30 minutes more.
- Remove the chicken and skim the fat. Whisk in the cream cheese, then the cream, Parmesan and spinach until wilted.
- Return the chicken and cook on HIGH 15 to 20 minutes. Serve with sauce, basil and Parmesan.
Week 4, Tuesday. Tuesday gets a restaurant style dinner in about 4 hours. Chicken cooks with garlic and sun dried tomatoes, then cream cheese, cream, Parmesan and spinach turn the juices into a rich sauce. Serve it over pasta or mashed potatoes.
If you want more sauce for pasta, add an extra 1/4 cup broth at the start and an extra 1/4 cup cream at the end. The recipe as written is generous for chicken alone but can feel scant when tossed with a full pound of pasta.
24) Slow Cooker Vegetarian Chili
24) Slow Cooker Vegetarian Chili
A teaspoon of cocoa powder and a splash of soy sauce add a deep, savory richness to this meatless chili without tasting of either one. Mashing a cup of the beans against the side of the insert near the end thickens it naturally without any flour. Corn goes in during the last half hour, and a squeeze of lime balances the smoky chipotle heat.
Ingredients
- 1 tbsp olive oil
- 3 tbsp chili powder, 2 tsp ground cumin and 1 tsp each smoked paprika and dried oregano
- 1/2 tsp chipotle chile powder, or to taste
- 1 (15 oz) can each black, pinto and dark red kidney beans, drained and rinsed
- 1 large sweet potato (about 1 lb), peeled and cut into 1/2 inch cubes
- 1 large yellow onion and 2 bell peppers, diced, plus 4 cloves garlic, minced
- 2 (14.5 oz) cans fire roasted diced tomatoes and 1 (6 oz) can tomato paste
- 1 tbsp soy sauce or tamari and 1 tsp unsweetened cocoa powder
- 1 tsp kosher salt, plus more to taste
- 1 1/2 cups low sodium vegetable broth
- 1 cup frozen corn and 1 tbsp fresh lime juice
- Shredded cheddar, sour cream or yogurt, avocado, scallions, cilantro and crushed tortilla chips, for serving
Cooking Instructions
- Toast the spices in the oil in a small skillet over medium heat 60 to 90 seconds, until fragrant and slightly darkened.
- Scrape into a 6 quart slow cooker with everything but the corn, lime and toppings. Stir to dissolve the paste.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, until the sweet potato is fork tender and the chili has thickened. Do not lift the lid.
- Add the corn for the last 30 minutes. For thicker chili, mash 1 cup beans and cook 10 minutes more.
- Turn off the heat, stir in the lime juice and salt to taste. Add hot sauce for extra heat and serve with toppings.
Week 4, Wednesday. Midweek goes meatless with a three bean chili built on sweet potato and fire roasted tomatoes. Blooming the spices in a little oil first is the one extra step, and it is worth it. Nobody at the table will miss the meat.
Do not skip the tomato paste. It adds concentrated umami and body that diced tomatoes alone cannot provide.
25) Slow Cooker Chicken Cacciatore
25) Slow Cooker Chicken Cacciatore
Cooking the tomato paste with the garlic until it darkens slightly builds a richer, rounder tomato flavor before the wine goes in. Cremini mushrooms and crushed tomatoes cook down around the thighs, and an optional pinch of red pepper flakes adds gentle warmth. If the sauce looks thin at the end, a short uncovered simmer on HIGH thickens it nicely for spooning over pasta or crusty bread.
Ingredients
- 3 lb bone in, skin on chicken thighs (6 to 8 thighs), trimmed
- 1 1/2 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 large yellow onion, cut into thick slices
- 2 bell peppers (red or yellow), cut into 1 inch strips
- 5 cloves garlic, sliced, and 2 tbsp tomato paste
- 1/2 cup dry white wine
- 8 oz cremini mushrooms, halved, and 1 (28 oz) can crushed tomatoes
- 1 tsp dried oregano, 3 sprigs fresh thyme, 1 bay leaf and 1/4 tsp red pepper flakes (optional)
- 1/2 cup pitted Kalamata olives, halved, and 1 tbsp capers, drained
- 1/4 cup fresh basil leaves, torn
- Grated parmesan, for serving
Cooking Instructions
- Season the dried chicken. Brown skin side down in the oil in a 12 inch skillet, in batches, 5 to 6 minutes.
- Flip for 2 minutes, then move to a 6 quart slow cooker. Pour off all but 1 tbsp fat.
- Cook the onion and peppers 4 minutes, then garlic and paste 1 minute. Reduce the wine by half, 1 to 2 minutes.
- Spoon over the chicken and add the mushrooms, tomatoes, oregano, thyme, bay leaf and flakes.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 to 3 1/2 hours, until the chicken reaches 165F.
- Discard the bay leaf and stems and add olives and capers. If thin, reduce uncovered on HIGH 20 minutes. Stir in basil.
Week 4, Thursday. Thursday is a rustic Italian braise with bone in thighs, peppers, mushrooms and tomatoes. The thighs get a quick sear first, so slice the peppers and onions the night before to keep the morning short. Spoon it over polenta or pasta to catch the sauce.
Add the olives and capers at the very end. Cooked too long they turn dull and make the whole pot taste briny rather than bright.
26) Slow Cooker Chicken and Dumplings
26) Slow Cooker Chicken and Dumplings
Mashing softened butter with flour into a paste and whisking it into the hot broth thickens the stew smoothly with no lumps. Working cold butter into the dumpling dough and stirring only until shaggy keeps the dumplings light and fluffy. Keeping the lid closed for the first 45 minutes traps the steam they need to puff up properly.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 medium yellow onion, diced, 3 celery stalks, sliced, and 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced 1/2 inch thick
- 2 tsp kosher salt, divided, plus more to taste, and 1/2 tsp black pepper
- 1 tsp dried thyme and 1 bay leaf
- 4 cups low sodium chicken broth
- 2 1/4 cups all purpose flour, divided
- 7 tbsp unsalted butter, divided (3 softened, 4 cold and cubed)
- 1/2 cup heavy cream and 1 cup frozen peas
- 1 tbsp baking powder
- 3/4 cup plus 2 tbsp whole milk
- 2 tbsp chopped fresh parsley, plus 2 tbsp chives or parsley for the dough, optional
Cooking Instructions
- Layer the vegetables in a 6 quart slow cooker. Top with chicken, 1 tsp salt, pepper, thyme, bay leaf and broth.
- Cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until 165F. Shred the chicken, discard the bay.
- Turn to HIGH. Whisk in soft butter mashed with 1/4 cup flour, then the cream and chicken.
- Whisk 2 cups flour, baking powder and 1 tsp salt. Rub in cold butter, then stir in milk and herbs until shaggy.
- Drop by heaping tablespoons onto the stew. Cook on HIGH 1 to 1 1/2 hours, not lifting the lid for 45 minutes.
- Stir in the peas, stand 5 minutes and top with parsley.
Week 4, Saturday. Friday is leftovers or that bag of carnitas from the freezer, and Saturday closes the month with chicken and dumplings. The chicken and vegetables simmer all day, and a simple dough of flour, butter and milk steams on top in the last hour. It is the coziest possible finish.
Cut the dumpling dough with a spoon dipped in cold water. The dough slides right off and the dumplings hold a nicer shape.
How to make the month even easier
Do a 30 minute prep session on Sunday afternoon. Chop the onions, carrots and celery for the first half of the week, mix any spice rubs and store everything in labeled containers. Weeknight mornings then take five minutes.
Freeze with a plan. The chilis, pulled pork, carnitas, split pea soup, butternut squash soup and meatballs in marinara all freeze well for up to 3 months. Freeze flat in zip top bags, label them with the date and thaw them in the refrigerator overnight.
Keep a few backups in the pantry. Canned beans, crushed tomatoes, broth, rice and pasta mean you can always build a dinner if a night goes sideways. The fall pantry guide lists exactly what to stock.
Want more ways to use these recipes? The dump and go crockpot dinners list shows which ones need no precooking at all, the easy crockpot recipes list sorts them by when to start the cooker, and the two week fall meal plan mixes in stovetop and oven dinners.
Frequently asked questions
How much does a month of crockpot dinners cost?
It depends on your store and region, but slow cooker meals are among the most affordable dinners you can make because they rely on inexpensive cuts like chuck roast, pork shoulder and chicken thighs, plus dried peas, beans and potatoes. Buying family packs of chicken thighs and sharing ingredients across each week keeps the total down.
Can I follow this crockpot meal plan with a smaller slow cooker?
The recipes were tested in a 6 quart cooker. A 5 or 7 quart model works for all of them. For a 4 quart cooker, halve the recipes, which also suits a household of two. The cooker should be half to two thirds full for even cooking.
What if my family does not like one of the recipes?
Swap it for any other slow cooker recipe on the site with a similar cook time. The easy crockpot recipes list groups every recipe by how long it takes, so you can find a replacement that fits the same day.
Can I leave the crockpot on while I am at work?
Yes. Slow cookers are designed to run unattended on LOW. Set it on a clear, flat counter away from the wall and make sure the lid sits properly. Many models switch to WARM automatically when the cook time ends, which holds food safely for a couple of hours.
How do I keep leftovers safe through the week?
Cool leftovers and refrigerate them within 2 hours in shallow covered containers. Eat them within 4 days or freeze them. Reheat everything to 165°F, and never leave cooked food sitting in the crockpot on WARM overnight.
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