15 Dump and Go Crockpot Dinners (No Browning, No Precooking)
Some mornings there is no time to brown meat, sauté onions or wash a skillet. That is what dump and go crockpot dinners are for. Everything goes into the pot raw, the lid goes on and dinner cooks itself while you get on with your day.
These 15 dump and go crockpot recipes were chosen because none of them need precooking. No searing, no browning and no stovetop step before the slow cooker. A few have a short finishing step at the end, like stirring in cream or adding noodles, and each entry tells you exactly what that is so there are no surprises at six o’clock.
Each recipe lists its hands on prep time, the real total time from the recipe card and how many people it feeds. Want recipes sorted by when to start the cooker instead? See our easy crockpot recipes list, or browse every slow cooker dinner on the site.
1) Slow Cooker Honey Garlic Chicken
1) Slow Cooker Honey Garlic Chicken
Rice vinegar and fresh ginger cut through the honey and soy, so the sauce tastes bright and balanced rather than overly sweet. Boneless thighs stay juicy during the slow cook and can be served whole or shredded right back into the sauce, depending on what your family prefers. A spoonful of ketchup adds gentle tang and body, and red pepper flakes are there if you want a little heat.
Ingredients
- 2 lb boneless skinless chicken thighs, trimmed and fully thawed
- 1/3 cup honey
- 1/3 cup low sodium soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, finely minced
- 1 tbsp rice vinegar
- 1 tsp finely grated fresh ginger
- 1/2 tsp kosher salt and 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 1/2 tbsp cornstarch mixed 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 pepper until the honey dissolves, then pour over the chicken and turn to coat.
- Cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours without lifting the lid, until it reaches 165F.
- Remove the chicken and skim the fat. Stir in the cornstarch slurry and cook on HIGH 10 to 15 minutes to thicken.
- Toss the chicken, whole or shredded, in the sauce. Serve over rice with green onions and sesame seeds.
This is the recipe I hand to anyone who says they do not have time to cook. The thighs go in, the sauce gets whisked in a bowl and poured over, and that is the whole job. Under four hours later the kitchen smells like a takeout place and nobody has touched a pan.
The cornstarch slurry at the end is the step that matters. It turns the thin cooking juices into a glossy glaze that clings to the chicken. Spoon it over rice with steamed broccoli and a scatter of green onions.
2) Slow Cooker Creamy Tuscan Chicken
2) Slow Cooker Creamy Tuscan Chicken
Oil packed sun dried tomatoes bring a sweet, concentrated tang that seeps into the chicken as it cooks. A rub of Italian seasoning and smoked paprika seasons the meat directly, and red pepper flakes give the creamy sauce a mild kick. Use breasts or thighs, whichever you prefer, since both stay tender in the gentle heat.
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
- 1/2 cup heavy cream and 1/2 cup freshly grated Parmesan cheese
- 3 cups fresh baby spinach
- Fresh basil and extra Parmesan, for serving
Cooking Instructions
- Pat the chicken dry and rub with the oil and seasonings. Lay it in a single layer in a 5 to 6 quart slow cooker.
- Scatter the garlic, sun dried tomatoes and pepper flakes on top and 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 it reaches 165F in the thickest part.
- Remove the chicken and skim any fat. Whisk in the cream cheese until smooth, then the cream, Parmesan and spinach until wilted.
- Return the chicken and cook on HIGH 15 to 20 minutes until hot and slightly thickened. Serve over pasta or rice topped with basil and extra Parmesan.
This one tastes like something you would order at a restaurant, which is funny because the prep is about ten minutes. Chicken, garlic and sun dried tomatoes cook in a little broth, and the sauce gets built right in the pot at the end.
The cream cheese needs to be soft so it melts smoothly into the juices. Stir it in first, then the cream and Parmesan, then the spinach. Pasta, rice or mashed potatoes all work underneath it.
3) Slow Cooker Chicken Tacos
3) Slow Cooker Chicken Tacos
Smoked paprika and dried oregano in the homemade rub give the chicken a deeper, slightly smoky flavor than a packet seasoning. Reducing the cooking juices on HIGH with the lid off while you shred makes the filling rich and saucy instead of soupy. Pile it into warmed corn or flour tortillas and top with pickled red onion, avocado and a squeeze of lime.
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 and 1 lb 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, warmed
- Shredded lettuce or cabbage, shredded cheese and sour cream, for serving
- Diced avocado, pickled red onion, chopped cilantro and lime wedges, for serving
Cooking Instructions
- Stir together the spices, salt and pepper. Pat the chicken dry, rub the seasoning over all the pieces and place it in a 6 quart slow cooker.
- Top with the onion and garlic, then add the salsa, broth and juice of 1 lime. Stir to coat.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 1/2 to 3 hours, until it reaches 165F and shreds easily.
- Shred the chicken. Meanwhile, reduce the juices on HIGH with the lid off for 10 to 15 minutes.
- Stir in the chicken and remaining lime juice, then taste for salt.
- Warm the tortillas in a dry skillet about 30 seconds per side. Fill with chicken and toppings and serve with lime wedges.
Taco night with no skillet is a gift on a school night. The chicken gets a quick rub of homemade seasoning, then a jar of salsa and a splash of broth go over the top. It shreds with two forks and soaks up the juices while you warm the tortillas.
I use a mix of thighs and breasts so the meat stays juicy without being greasy. Leftovers are the real win here. Burrito bowls on Wednesday, quesadillas on Thursday and nachos on the weekend.
4) Slow Cooker Chicken and Rice
4) Slow Cooker Chicken and Rice
Paprika and thyme rubbed on the thighs season the broth as they cook on a bed of onion, carrot, celery and garlic. Shredding the chicken into large pieces and setting it back on top of the rice keeps the meat tender while the grains steam beneath it. A squeeze of lemon and some fresh parsley just before serving lighten up this cozy, buttery dish.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp each kosher salt, paprika and dried thyme, plus 1/2 tsp black pepper
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 1/2 cups low sodium chicken broth, divided
- 1 1/2 cups long grain white rice, rinsed
- 1 cup frozen peas
- 2 tbsp butter
- 1/2 cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley and lemon wedges, for serving
Cooking Instructions
- Lightly grease a 6 quart slow cooker and add the onion, carrots, celery and garlic.
- Pat the chicken dry, season with the salt, pepper, paprika and thyme, lay it on top and add 2 cups broth.
- Cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours without lifting the lid, until it reaches 165F.
- Shred the chicken. Stir in the rice and remaining broth, then set the chicken on top without stirring.
- Cook on HIGH 45 to 60 minutes until the rice is tender. If still firm, add 1/4 cup hot broth and cook 15 minutes more.
- Stir in the peas, butter and Parmesan, cover 5 minutes, and serve with parsley and lemon.
A true one pot dinner with the side built in. The chicken cooks with carrot, celery and onion in thyme scented broth, and the rice goes in for the last hour so it comes out fluffy instead of mushy.
Rinse the rice before it goes in and stir it once, then leave the lid on. Peas, butter and Parmesan at the end make it taste far richer than the ingredient list suggests.
5) Slow Cooker Chicken Noodle Soup
5) Slow Cooker Chicken Noodle Soup
Removing the skin before cooking keeps the broth clean and light, so there is very little fat to skim later. Cutting the carrots and celery into half inch pieces means they turn perfectly tender in the same time the chicken takes to cook. Once the meat is pulled from the bones and shredded, it goes right back into the pot, so every bowl is loaded with chicken.
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
- Add the vegetables, garlic, herbs, turmeric and 1 tsp salt to a 6 quart slow cooker.
- Season the skinless chicken lightly with salt and pepper, lay it on top and pour in the broth.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours without lifting the lid, until it reaches 165F and pulls from the bone.
- Cool the chicken 5 minutes. Shred the meat, discarding the bones, bay leaf and thyme stems, and skim any fat from the broth.
- Turn to HIGH, add the chicken and noodles and cook 20 to 30 minutes until tender. Stir in butter, lemon and parsley, season and serve.
Bone in thighs make a golden broth with nothing browned first, which is the whole point of a dump and go soup. Carrots, celery, onion and herbs go in raw and the slow cooker does the rest while you are at work.
Add the egg noodles at the end on HIGH so they stay tender. If you plan to freeze some, freeze the broth and chicken before the noodles go in and cook fresh noodles when you reheat it.
“The crockpot does not care that you forgot to plan dinner. Load it, press start, and eight hours later it quietly made you a real meal.”
6) Slow Cooker Chicken Tortilla Soup
6) Slow Cooker Chicken Tortilla Soup
Everything goes into the slow cooker raw, from the diced onion and jalapeno to the garlic, so there is no browning or precooking at all. Cumin, chili powder, smoked paprika and oregano dissolve into the broth and fire roasted tomatoes for a warm, layered base. Sliced radishes and shredded Monterey Jack on top add crunch and creaminess, making each bowl easy to customize.
Ingredients
- 1 1/2 to 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more salt to taste
- 1 medium yellow onion, diced, plus 1 seeded jalapeño and 4 cloves garlic, 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, jalapeño, garlic, tomatoes, chipotle, adobo, broth and spices together in a 6 quart slow cooker.
- Season the chicken with the 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 it reaches 165F and shreds easily.
- 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 and bake at 400F 8 to 12 minutes, tossing once, until golden and crisp.
- Stir in the lime juice, cilantro and salt to taste. Top bowls with tortilla strips and toppings.
Fire roasted tomatoes and a chipotle in adobo give this soup a smoky base that tastes slow simmered, because it was. Everything but the beans and corn goes in raw in the morning.
The baked tortilla strips are optional. A handful of crushed tortilla chips does the same job on a busy night. Set out avocado, lime, cheese and sour cream and let everyone build their own bowl.
7) Slow Cooker White Chicken Chili
7) Slow Cooker White Chicken Chili
Pressing the seasoned chicken thighs down into the beans and broth keeps them submerged so they cook evenly and stay juicy. Ground cumin and coriander bring a warm, slightly citrusy note that pairs nicely with the mild green chiles and creamy Great Northern beans. Monterey Jack, sliced jalapeño, avocado and crushed tortilla chips on top let everyone add as much heat and crunch as they like.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more salt to taste
- 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 serving
Cooking Instructions
- Stir the onion, garlic, beans, chiles, broth and spices together in a 6 quart slow cooker until the spices dissolve.
- Season the chicken with the salt and pepper and press it down into the bean mixture until mostly submerged.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until it reaches 165F and shreds easily. Do not lift the lid.
- Shred the chicken with two forks and mash about 1 cup of the beans with broth until mostly smooth, then stir both back in.
- Stir in the cream cheese and half and half until melted. Cook on HIGH 15 to 20 minutes until bubbling, then add lime and cilantro.
White chicken chili is the recipe that converts people who think they do not like chili. Chicken thighs, white beans, green chiles and a cumin and oregano broth all go in together, and the pot feeds eight.
Cream cheese and lime at the end make it creamy and bright at the same time. Mash a scoop of the beans against the side of the pot to thicken it without any flour.
8) Slow Cooker Chicken and Dumplings
8) Slow Cooker Chicken and Dumplings
Chives or parsley folded into the dumpling dough add little green flecks and a fresh, oniony note to every fluffy bite. Laying the thighs over the vegetables lets them gently poach in the thyme scented broth. A splash of heavy cream and a butter and flour paste turn the cooking liquid into a silky, rich gravy.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 medium yellow onion, diced, and 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced 1/2 inch thick, and 3 celery stalks, sliced
- 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp dried thyme
- 1 bay leaf and 4 cups low sodium chicken broth
- 3 tbsp softened unsalted butter mashed with 1/4 cup all purpose flour
- 1/2 cup heavy cream and 1 cup frozen peas
- 2 cups all purpose flour, 1 tbsp baking powder and 1 tsp kosher salt, for the dumplings
- 4 tbsp cold unsalted butter, cut into small cubes
- 3/4 cup plus 2 tbsp whole milk
- 2 tbsp chopped chives or parsley, optional, for the dough
- 2 tbsp chopped fresh parsley, for serving
Cooking Instructions
- Layer the vegetables in a 6 quart slow cooker. Add the chicken, seasonings, bay leaf and broth.
- Cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until it reaches 165F.
- Shred the chicken and discard the bay leaf. On HIGH, whisk in the butter paste, cream and chicken.
- Mix the flour, baking powder and salt. Rub in the cold butter until crumbly, then stir in milk and herbs just until a soft dough forms.
- Drop heaping tablespoons onto the stew. Cook on HIGH 1 to 1 1/2 hours until a toothpick comes out clean.
- Stir in the peas, let stand 5 minutes and sprinkle with parsley.
Old fashioned comfort food with no stovetop at all. The chicken and vegetables simmer in a thyme broth all day, and the dumplings are just flour, baking powder, butter and milk stirred together in a bowl.
Drop the dough on top for the last stretch on HIGH and do not lift the lid while it steams. Peeking lets the steam out and the dumplings come out dense instead of fluffy.
9) Mississippi Pot Roast
9) Mississippi Pot Roast
Trimming the fat cap down before cooking keeps the juices rich without turning them greasy. As the hours pass, the butter melts over the roast and mingles with the ranch and au jus seasonings to create a deeply savory, slightly tangy cooking liquid. If you want a thicker gravy, a quick cornstarch slurry simmered in a small saucepan turns those juices into something to spoon over noodles or rice.
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, optional, for gravy
- Mashed potatoes, rice or egg noodles, for serving
Cooking Instructions
- Pat the roast dry, trim the fat cap to 1/4 inch and set it in a 6 quart slow cooker.
- Sprinkle with the ranch, au jus and pepper.
- Set the butter on top, scatter the pepperoncini around the roast and pour the brine over. Add 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.
- Shred the beef, discarding large pieces of fat, and stir it back into the juices.
- For thicker gravy, mix the cornstarch and water, simmer with 1 cup of juices 2 minutes and stir back in.
- Serve over mashed potatoes, rice or egg noodles with the pepperoncini.
This is the recipe that made dump and go famous. A chuck roast, a packet of ranch seasoning, a packet of au jus mix, a stick of butter and a few pepperoncini. No liquid, no browning, about five minutes of work.
It shreds into tangy, buttery beef that is incredible over mashed potatoes or piled onto rolls with provolone. Stir a spoonful of the pepperoncini brine back in at the end if you like it sharper.
10) Slow Cooker Pork Carnitas
10) Slow Cooker Pork Carnitas
Boiling down the strained cooking liquid concentrates all that citrus and pork flavor into a glossy sauce you spoon back over the meat before broiling. Using both orange and lime juice gives the pork a bright, tangy sweetness, while chili powder and cumin add a mild warmth. Pile it into warm corn tortillas with diced white onion, cilantro and lime for classic, simple street style tacos.
Ingredients
- 4 lb boneless pork shoulder (Boston butt), fully thawed, cut into 3 inch chunks
- 2 tsp kosher salt and 1 tsp black pepper
- 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
- 1/2 cup low sodium chicken broth
- Warm corn tortillas
- Diced white onion, chopped cilantro and lime wedges, for serving
Cooking Instructions
- Pat the pork dry, rub it all over with the salt and spices and place it in a 6 quart slow cooker.
- Tuck in the onion, garlic, bay leaves and jalapeño. Add the citrus juices, broth and squeezed orange halves.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours without lifting the lid, until the pork reaches 195F and shreds easily.
- Shred the pork on a sheet pan, discarding fat, orange and bay. Boil the strained, skimmed liquid 8 to 10 minutes until reduced by half.
- Spoon 1/2 cup liquid over the pork and broil 5 to 8 minutes until the edges are crisp. Season with lime and salt and serve in tortillas with toppings.
Pork shoulder gets a cumin and oregano rub, then cooks with orange, lime, onion and garlic until it falls apart. The crockpot part is pure dump and go.
The broiler step at the end is optional but worth it, since a few minutes under high heat gives you the crispy edges real carnitas are known for. Skip it on a busy night and it is still a great taco filling.
11) Slow Cooker Pulled Pork
11) Slow Cooker Pulled Pork
Rubbing the spice mix into the pork shoulder the night before gives the brown sugar, chili powder and cumin time to season the meat deeply. Broiling the sauced, shredded pork for a few minutes at the end creates crispy, caramelized edges with a little smoky char. Bone in shoulder stays moist through the long cook, and the bone slides right out when it is ready.
Ingredients
- 4 to 5 lb bone in pork shoulder (pork butt), fully thawed
- 1/4 cup packed brown sugar and 2 tbsp smoked paprika, for the rub
- 1 tbsp each chili powder, garlic powder and onion powder
- 2 tsp kosher salt, 1 tsp black pepper and 1 tsp ground cumin
- 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
- 3 tbsp packed brown sugar and 1 tbsp yellow mustard, for the sauce
- 1/2 tsp smoked paprika, plus salt and pepper to taste
Cooking Instructions
- Pat the pork dry and press the mixed rub over all sides. For best flavor, wrap and refrigerate overnight.
- Set the pork fat side up on the onion and garlic in a 6 quart cooker with 1/4 cup vinegar, 1 tbsp Worcestershire and water.
- Cook on LOW 8 to 10 hours or HIGH 5 to 6 hours, until it pulls apart easily and the bone slides out.
- Shred the pork. Simmer the strained, skimmed liquid with the sauce ingredients 10 to 15 minutes until thick.
- Toss the pork with half the sauce and broil 3 to 5 minutes until the edges are crisp. Serve with the remaining sauce.
A brown sugar and smoked paprika rub, sliced onions underneath and a little vinegar around the sides. That is the entire morning job for ten servings of pulled pork.
The cooking juices become a quick barbecue sauce on the stove at the end, or you can use your favorite bottled sauce and skip that step entirely. Set out soft rolls, slaw and pickles.
12) Slow Cooker Beef and Broccoli
12) Slow Cooker Beef and Broccoli
Slicing the chuck against the grain into thin strips is the step that makes it so tender after a few hours in the soy and brown sugar sauce. Fresh ginger, garlic and a splash of rice vinegar keep the sauce balanced between sweet, salty and tangy. A drizzle of toasted sesame oil stirred in at the end adds a nutty, toasty aroma right before serving.
Ingredients
- 2 lb boneless beef chuck roast, fully thawed, sliced against the grain into 1/4 inch strips
- 1 cup low sodium beef broth
- 1/2 cup low sodium soy sauce
- 3 tbsp packed brown sugar
- 4 garlic cloves, minced, and 1 tbsp grated fresh ginger
- 1 tbsp rice vinegar
- 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 chuck dry, slice against the grain into 1/4 inch strips and add to a 6 quart slow cooker.
- Whisk the broth, soy sauce, brown sugar, garlic, ginger, vinegar and pepper flakes, then 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 the beef is fork tender. Do not lift the lid.
- Stir in the slurry and cook on HIGH 15 minutes until glossy and thickened. Add the broccoli and cook 15 to 20 minutes more until bright green with a little snap.
- Stir in the sesame oil and serve over rice with sesame seeds and green onions.
Thin strips of chuck roast go in raw with a garlic ginger soy sauce, and the slow cooker turns a tough cut into tender beef with no searing. It tastes like takeout for a fraction of the price.
The broccoli goes in for the last twenty minutes so it stays bright green with a little snap. A cornstarch slurry thickens the sauce just before. Serve it over rice with sesame seeds.
13) Slow Cooker Butternut Squash Soup
13) Slow Cooker Butternut Squash Soup
A Honeycrisp or Granny Smith apple cooks down with the squash, adding a gentle fruity tartness that keeps the soup from tasting flat. Fresh sage and a pinch of nutmeg give it that classic cozy autumn aroma. Toasted pepitas or croutons on top add a welcome crunch against the velvety texture, and a pinch of cayenne brings subtle warmth if you like.
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
- 6 fresh sage leaves
- 1/2 tsp dried thyme and 1/4 tsp ground nutmeg
- 1 tsp kosher salt, plus more to taste, and 1/4 tsp black pepper
- 4 cups low sodium vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tbsp fresh lemon juice (about half a lemon)
- Pinch of cayenne pepper, optional
- Toasted pepitas or croutons, for serving
Cooking Instructions
- Add the squash, onion, apple, garlic, seasonings and broth to a 6 quart slow cooker. Stir once to distribute the seasonings.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the squash mashes easily against the side. Do not lift the lid.
- Turn off the cooker and blend with an immersion blender for about 2 minutes until smooth.
- Stir in the cream, lemon juice and cayenne if using. Season with salt 1/4 tsp at a time until savory and balanced.
- Thin with warm broth if needed, or cook uncovered on HIGH 20 to 30 minutes to reduce.
- Ladle into bowls, top with pepitas or croutons and serve hot.
Cubed squash, apple, onion, garlic, sage and broth go in raw, and six hours later an immersion blender turns it silky. Buy pre cut squash and the prep drops to about ten minutes.
A little cream and a squeeze of lemon at the end keep it savory rather than sweet. With vegetable broth it is a proper vegetarian dinner, and it freezes beautifully without the cream.
14) Slow Cooker Loaded Potato Soup
14) Slow Cooker Loaded Potato Soup
Russet potatoes break down as they cook, which gives the soup a naturally creamy, starchy body. Grating the cheddar from a block and adding it a handful at a time helps it melt into a smooth, glossy soup instead of turning grainy. If you like it extra thick, the optional cornstarch whisked into the cream does the trick without changing the flavor.
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 at room temperature, plus 1/2 cup for topping
- 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, plus 1 cup for topping
- 8 slices thick cut bacon, cooked crisp and crumbled
- 4 green onions, thinly sliced, and freshly ground black pepper, for serving
Cooking Instructions
- Add the potatoes, onion, garlic, broth, salt and pepper to a 6 quart slow cooker and stir so the potatoes are submerged.
- Cover and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours, until the potatoes are very tender.
- Mash about half the potatoes, leaving the rest in chunks. Stir in the butter, 1 cup sour cream and the cream, plus cornstarch if using.
- Stir in 1 1/2 cups cheddar by the handful. Cook on HIGH 15 to 20 minutes until hot and glossy, without boiling.
- Season to taste. Top bowls with the bacon, remaining sour cream and cheddar, green onions and black pepper.
Potatoes, onion, garlic and broth cook until soft, then you mash about half of them right in the pot for a thick, chunky texture. No roux, no blender, no skillet.
Sour cream, cheddar and butter go in at the end, at room temperature so the soup stays smooth. Top each bowl with bacon, green onions and more cheese, like a loaded baked potato in a bowl.
15) Slow Cooker Split Pea Soup with Ham
15) Slow Cooker Split Pea Soup with Ham
A splash of cider vinegar or lemon juice stirred in at the end brightens the earthy peas and smoky ham so the soup never tastes flat. Holding the salt until the very end matters, since the ham brings plenty of its own saltiness as it cooks. For a smoother bowl, mash the soup or pulse it briefly with an immersion blender, then serve it with crusty bread for dunking.
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
- Pick over and rinse the peas until the water runs clear. Add them with the vegetables, garlic and herbs to a 6 quart slow cooker.
- Nestle in the ham bone or hocks. Add the broth and 2 cups water, but no 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 and the soup is thick.
- Cool the ham bone 10 minutes, then pull off the meat, discarding bone, skin and fat. Mash or briefly blend the soup.
- Discard the bay leaf. Stir in all the ham, vinegar and pepper and cook on HIGH 10 minutes. Salt to taste.
Dried split peas, a ham bone or smoked hocks and chopped vegetables go in together with no soaking at all. It is one of the cheapest dinners on the site and one of the easiest.
The peas break down on their own into a thick, smoky soup. It thickens even more as it cools, so thin leftovers with a splash of broth when you reheat them. It freezes perfectly.
How to make dump and go dinners even easier
Prep the night before. Chop the vegetables, mix the spice rub or sauce and store everything in the fridge, either in the crockpot insert itself or in a covered container. In the morning you only need to add the meat, pour and press start.
Want these dinners planned out for you? The 4 week crockpot meal plan puts every slow cooker recipe on the site into a night by night schedule with weekly shopping notes.
Make freezer dump bags. Most of the chicken recipes on this list can be packed raw into a labeled zip top bag with their sauce and vegetables, then frozen flat for up to 3 months. Thaw the bag in the refrigerator overnight before it goes into the crockpot. Never cook it from frozen, since the meat would spend too long at unsafe temperatures.
Buy the shortcuts. Pre cut butternut squash, bagged mirepoix, jarred minced garlic and rotisserie style seasoning blends all cut prep time without hurting the result. Boneless chicken thighs are more forgiving than breasts over a long cook, so reach for those first.
Keep the lid on. Every peek lets out heat and adds 15 to 20 minutes of cooking time. Trust the recipe time and check doneness at the end, with chicken at 165°F and pork shoulder or chuck roast tender enough to pull apart with a fork.
Frequently asked questions
What does dump and go mean for crockpot recipes?
It means every ingredient goes into the crockpot raw, with no browning, searing or precooking on the stove first. You add the ingredients, turn it on and walk away. Some recipes still have a quick step at the end, like stirring in cream or noodles, which is listed with each recipe here.
Does meat taste worse if you skip browning?
Browning adds a deeper roasted flavor, but well seasoned dump and go recipes make up for it with spice rubs, smoked paprika, soy sauce, tomato paste or seasoning packets. For tough cuts like chuck roast and pork shoulder, the long cook matters far more than the sear.
Can I put frozen chicken straight into the crockpot?
No. Frozen meat stays too long between 40°F and 140°F, where bacteria grow quickly. Thaw chicken and freezer dump bags in the refrigerator overnight first. Frozen vegetables such as corn and peas are fine to add straight from the bag.
What size crockpot do these recipes need?
They were tested in a 6 quart oval slow cooker, which should be half to two thirds full. A 5 or 7 quart cooker works for all of them. Halve the recipe for a 4 quart cooker, and allow a little extra time for a double batch in an 8 quart cooker.
Which dump and go crockpot dinners freeze well?
The white chicken chili, pulled pork, carnitas, Mississippi pot roast, split pea soup and butternut squash soup all freeze well for up to 3 months. Freeze soups before adding noodles, dumplings or dairy, then finish them when you reheat.
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