25 Easy Crockpot Recipes for Fall and Winter
Crockpot recipes are what get a lot of households through fall and winter. Ten minutes of prep in the morning, and by the time everyone is home there is a hot, filling dinner that tastes like someone worked on it all day.
This list is organized a little differently from most. Instead of grouping by protein, the 25 recipes are sorted by when you need to start the cooker. If you are up early, pick from the first section. If it is already lunchtime, jump to the last one. Every time listed is the real total time from the recipe card, including the LOW setting cook time.
A few rules apply to all of them. Put meat in fully thawed, never frozen. Keep the lid on until the recipe says to check, since every peek adds about 20 minutes. And reheat leftovers to 165°F. If you want the same recipes grouped by chicken, beef, pork and soups instead, see our slow cooker dinner recipes roundup.
These are the true all day recipes. Load the crockpot before work or school, set it to LOW and walk away. Every one of them uses a tough, inexpensive cut or dried legumes that need the long, gentle heat to turn tender.
1) Mississippi Pot Roast
1) Mississippi Pot Roast
No extra liquid goes in, so the chuck braises in its own juices plus melted butter and a splash of pepperoncini brine. Those juices become a rich, salty gravy that you can thicken with a quick cornstarch slurry if you like. Trimming any thick fat cap before cooking keeps the finished sauce from tasting greasy.
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.
The internet famous roast earns its reputation. Ranch seasoning, au jus mix, a stick of butter and a handful of pepperoncini turn a plain chuck roast into tangy, buttery shreds with almost no prep. Stir a spoonful of the pepperoncini brine back in at the end if you like it sharper.
Shred the beef while it is hot. Cold beef holds together and takes twice the effort.
2) Slow Cooker Beef Bourguignon
2) Slow Cooker Beef Bourguignon
Patting the beef very dry and browning it in three batches gives every cube a deep crust that flavors the wine sauce for hours. Letting the Pinot Noir bubble for a few minutes in the skillet takes the raw edge off before it goes into the slow cooker. Mushrooms browned separately in butter and stirred in at the end stay meaty and golden instead of soft and gray.
Ingredients
- 6 oz thick cut bacon, cut into 1/2 inch pieces
- 3 lb boneless beef chuck roast, fully thawed, trimmed and cut into 2 inch cubes
- 1 1/2 tsp kosher salt, plus more to taste, and 1 tsp black pepper
- 1 to 2 tbsp olive oil, as needed
- 1 large yellow onion, diced, and 2 medium 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 or quartered
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Crisp the bacon in a large skillet over medium heat 6 to 8 minutes. Move it to a 6 quart slow cooker.
- Season the dry beef and brown in three batches over medium high, adding oil if needed. Add to the cooker.
- Over medium heat, cook onion and carrots 5 minutes, then garlic and paste 1 minute and flour 1 minute.
- Boil the wine 3 to 4 minutes, scraping the pan. Add 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 for the last hour.
- Brown the mushrooms in butter over medium high, about 8 minutes, and stir in. Discard herbs, season and add parsley.
This is the weekend project version of beef stew, with bacon, red wine, mushrooms and pearl onions. Browning the beef and building the sauce on the stove takes about 30 minutes, then the crockpot handles the rest. It is the one to make when company is coming on a cold Saturday.
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.
3) Slow Cooker Pork Carnitas
3) Slow Cooker Pork Carnitas
Tossing the squeezed orange halves into the pot along with the juice adds a subtle citrus perfume to the pork as it braises. Reducing the strained cooking liquid by about half concentrates it into a flavorful drizzle that keeps the shredded meat juicy under the broiler. An optional jalapeño adds gentle heat, while diced white onion, cilantro, and lime on warm corn tortillas keep the toppings simple and classic.
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
- 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 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, citrus juices, broth and orange halves.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours without lifting the lid, until 195F and shreddable.
- 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.
- Drizzle with 1/2 cup liquid and broil 5 to 8 minutes until crisp. Season with lime and salt and serve in tortillas with toppings.
Pork shoulder braises with orange, lime, cumin and oregano until it falls apart, then goes under the broiler so the edges crisp. That last step is what separates real carnitas from plain pulled pork. Leftovers make excellent burrito bowls and breakfast tacos.
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.
4) Slow Cooker Pot Roast with Root Vegetables
4) Slow Cooker Pot Roast with Root Vegetables
Baby Yukon Gold potatoes cook up creamy, while parsnips bring a sweet, slightly peppery note. A splash of red wine and Worcestershire gives the beef a rich, savory flavor over the long, slow cook. It is mostly hands off once the roast is seared, so you can start it in the morning and come home to dinner that only needs a quick gravy.
Ingredients
- 1 lb carrots and 2 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
- Place the carrots, potatoes, parsnips, onion and garlic in the bottom of a 6 quart slow cooker.
- Pat the roast dry, season and sear in hot oil until deeply browned, about 4 minutes per side. Set it on the vegetables.
- Over medium heat, stir the tomato paste 1 minute, then simmer the wine 1 minute, scraping up the browned bits. Add the 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 fork tender.
- Strain and skim the liquid, simmer and whisk in the slurry 1 to 2 minutes. Serve the roast with vegetables and gravy.
A classic Sunday style pot roast that works on a Wednesday. Carrots, potatoes and parsnips go in first so they sit in the juices, the seared chuck roast goes on top, and the strained liquid becomes a quick gravy at the end. It feeds six with vegetables built in.
One thing to watch: lumpy gravy. Cornstarch was added dry or the slurry went into boiling liquid too fast. The fix is simple: whisk the cornstarch into cold water until smooth, then pour it in a steady stream while whisking constantly.
5) Slow Cooker Pulled Pork
5) Slow Cooker Pulled Pork
Chilling the pork overnight under its brown sugar, smoked paprika and chili powder rub lets the seasoning sink in deep before the slow cook. Resting the shoulder on sliced onion and smashed garlic with a splash of cider vinegar and Worcestershire keeps it moist and adds tang. A quick broil after tossing the shredded meat in sauce gives you crisp, caramelized edges that taste almost smoked.
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
- 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 1/4 cup brown sugar, 2 tbsp paprika, the spices, salt and pepper. Rub over the pork, ideally chilling overnight.
- Set the pork on onion and garlic in a 6 quart slow cooker with water and half the vinegar and Worcestershire.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours, until it pulls apart easily.
- Shred the pork on a sheet pan, discarding bone and fat. Strain and skim the liquid into a saucepan.
- Add the ketchup and remaining vinegar, sugar, mustard, Worcestershire and paprika. Simmer 10 to 15 minutes and season.
- Toss the pork with half the sauce and broil 3 to 5 minutes until crisp. Serve with the remaining sauce.
A brown sugar and smoked paprika rub, a little vinegar and a long cook on LOW give you smoky, juicy pork without a smoker. The cooking juices get reduced into the barbecue sauce so nothing is wasted. A 5 pound shoulder feeds ten, which makes this the easiest game day dinner on the list.
Set the roast fat side up. As the fat cap melts, it bastes the meat below it.
6) Slow Cooker French Dip Sandwiches
6) Slow Cooker French Dip Sandwiches
Searing the seasoned chuck roast before it goes into the slow cooker gives the beef a browned, savory crust that flavors the whole broth. Soy sauce adds a quiet depth to the Worcestershire, and the sliced onions melt into the jus as it cooks. Buttered, broiled rolls topped with melty provolone hold up beautifully when you dunk them.
Ingredients
- 3 to 4 lb boneless beef chuck roast, fully thawed
- 1 1/2 tsp kosher salt
- 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
- Season the dried roast and sear in hot oil over medium high heat, 3 to 4 minutes per side.
- Set it on the onions and garlic in a 6 quart slow cooker. Add 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.
- Shred the beef and return it to the jus. Strain 2 cups liquid into a saucepan, skim and keep warm.
- Butter and broil the split rolls 1 to 2 minutes. Pile on beef and onions, top with provolone and broil until melted.
- Close the sandwiches and serve with the warm jus for dipping.
Chuck roast cooks all day in beef broth with onions, Worcestershire and soy sauce, then shreds onto toasted rolls under melted provolone. The strained cooking liquid is the au jus, so the dip is richer than anything from a packet. Toast the rolls well so they hold up to dunking.
One thing to watch: the jus is bland. Stir in a teaspoon of beef bouillon paste or a splash more Worcestershire. Simmer it in a saucepan for 5 minutes to concentrate. Salt in small amounts until it tastes right.
7) Slow Cooker Split Pea Soup with Ham
7) Slow Cooker Split Pea Soup with Ham
Spreading the split peas on a sheet pan to pick out any stones is a quick but important first step. The peas break down into a thick, velvety soup, and a quick mash or a few pulses with an immersion blender smooths it further. A spoonful of apple cider vinegar or lemon juice at the end cuts through the smoky ham and wakes up the whole pot.
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
- Crusty bread, for serving
Cooking Instructions
- Pick over the peas on a sheet pan and rinse until the water runs clear.
- Put peas, vegetables, garlic, bay and thyme in a 6 quart slow cooker. Add ham, broth and 2 cups water, no salt.
- 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, then pull off the meat, discarding bone, skin and fat. Mash or briefly blend the soup, thinning with hot water.
- Return the ham with vinegar and pepper and discard the bay leaf. Salt to taste and cook on HIGH 10 minutes. Serve hot with crusty bread.
Dried split peas, a meaty ham bone or smoked hocks and the usual carrot, celery and onion are all it takes. There is no soaking and no browning, so it is the lowest effort recipe here. It thickens as it cools, so thin leftovers with a splash of broth when you reheat them.
One thing to watch: the soup is too salty. Ham bones vary widely. Stir in a peeled, diced potato and cook on HIGH for 30 minutes to absorb some salt, or dilute with water. Always wait until the end to add salt.
These recipes need most of the day but not all of it, which makes them ideal for work from home days or a slow Saturday. Most are soups, chilis and braises that finish with a quick stir in step, like dumplings, noodles or cream, during the last half hour.
8) Slow Cooker Beef Chili
8) Slow Cooker Beef Chili
Browning the ground beef in two batches gives it deep, caramelized edges, and those crumbles keep their texture through the long, slow cook. Kidney and pinto beans make the chili thick and filling, while brown sugar and Worcestershire sauce balance the tomatoes with a savory sweetness. Set out cheddar, sour cream, diced onion, sliced jalapeños and tortilla chips so everyone can top a bowl to their liking.
Ingredients
- 2 lb 85 percent lean ground beef, fully thawed
- 1 large onion, 1 jalapeño and 4 garlic cloves, minced
- 2 tbsp tomato paste and 1 tbsp unsweetened cocoa powder
- 3 tbsp chili powder, 2 tsp cumin and 1 tsp each smoked paprika and dried oregano
- 1/4 tsp cayenne, 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 1 can (28 oz) crushed tomatoes and 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) each kidney 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, plus 1 bay leaf
- 2 tbsp masa harina
- Cheddar, sour cream, diced onion, sliced jalapeños and tortilla chips, for serving
Cooking Instructions
- Brown the beef in a skillet over medium high in two batches, 8 to 10 minutes each, until deeply browned and no pink remains. Drain all but 2 tbsp fat.
- Cook the onion, jalapeño and garlic 4 to 5 minutes. Stir in the tomato paste, spices and cocoa 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.
- Remove the bay leaf, stir in the masa and cook on HIGH 15 to 20 minutes until thickened. Season, rest 10 minutes and serve.
Ground beef, two kinds of beans, toasted spices, a spoonful of cocoa and a splash of coffee give this chili real depth. A little masa harina stirred in at the end thickens it the way a good diner chili should be. It freezes beautifully, so make the full pot.
Do not skip the acid at the end. A splash of red wine vinegar or lime juice makes the whole pot taste brighter.
9) Slow Cooker Butternut Squash Soup
9) Slow Cooker Butternut Squash Soup
Cutting the squash into one inch cubes helps it cook evenly until it mashes easily against the side of the pot. A Honeycrisp apple keeps the soup gently sweet, while Granny Smith gives it a tangier edge, so choose based on your taste. If it turns out thicker than you like, a splash of warm broth loosens it, and a short uncovered cook on HIGH thickens a thin 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.
Squash, apple, onion and sage go in raw, and six hours later an immersion blender turns them silky. A little cream and lemon at the end keep it savory rather than sweet. It is also the easiest meatless dinner on this list if you use vegetable broth.
Warm the cream before adding it if the soup has cooled on the WARM setting for a while. Cold cream hitting lukewarm soup dulls the temperature, and reheating a cream soup hard is what leads to a broken texture.
10) Slow Cooker Chicken and Dumplings
10) Slow Cooker Chicken and Dumplings
Working cold butter into the flour with your fingertips is what gives these dumplings their tender, biscuit like crumb. Half a cup of heavy cream stirred into the thickened broth makes the stew rich and silky without feeling heavy. Chicken thighs stay juicy over the long cook, and they shred easily right before the dumplings go on top.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 medium yellow onion, diced, and 3 garlic cloves, minced
- 3 medium carrots, sliced 1/2 inch thick, and 3 celery stalks, sliced
- 2 tsp kosher salt, divided, 1/2 tsp black pepper and 1 tsp dried thyme
- 1 bay leaf and 4 cups low sodium chicken broth
- 7 tbsp unsalted butter, 3 tbsp softened and 4 tbsp cold and cubed
- 2 1/4 cups all purpose flour, divided
- 1/2 cup heavy cream
- 1 tbsp baking powder
- 3/4 cup plus 2 tbsp whole milk
- 1 cup frozen peas
- 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 the chicken, 1 tsp salt, pepper, thyme, bay leaf and broth.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours until the chicken reaches 165F.
- Shred the chicken, discard the bay leaf and set to HIGH. Whisk in the softened butter mashed with 1/4 cup flour.
- Stir in the cream and chicken. Rub the cold butter into 2 cups flour, baking powder and 1 tsp salt.
- Stir in the milk and herbs just until a shaggy dough forms. Drop heaping tablespoons onto the stew.
- Cover and cook on HIGH 1 to 1 1/2 hours until a toothpick comes out clean. Stir in peas and parsley.
Chicken thighs and vegetables cook in a thyme broth, then from scratch drop dumplings steam on top for the final stretch on HIGH. The dough is only flour, baking powder, butter and milk. Resist lifting the lid while the dumplings cook or they will come out dense.
Keep the dumplings small. A heaping tablespoon looks tiny going in, but they roughly double in size as they steam.
11) Slow Cooker Chicken Cacciatore
11) Slow Cooker Chicken Cacciatore
Kalamata olives and capers stirred in at the end bring briny, bright pops of flavor to the rich tomato sauce. Deglazing the skillet with white wine after cooking the peppers and onion captures all the browned bits from the chicken and sends them into the slow cooker. Bone in, skin on thighs stay juicy through the long braise, and torn fresh basil keeps the finished dish tasting lively.
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, and 5 cloves garlic, sliced
- 2 tbsp tomato paste and 1/2 cup dry white wine
- 8 oz cremini mushrooms, halved
- 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 and polenta, pasta or crusty bread, for serving
Cooking Instructions
- Season the thighs. Brown in the oil in two batches, skin side down 5 to 6 minutes, then 2 more.
- In 1 tbsp fat, cook the onion and peppers 4 minutes, then garlic and tomato paste 1 minute.
- Add the wine, scrape and reduce by half. Spoon over the chicken in a 6 quart slow cooker.
- Add the mushrooms, crushed tomatoes, oregano, thyme, bay leaf and pepper flakes.
- Cover and cook on LOW 5 to 6 hours or HIGH 3 to 3 1/2 hours, until at least 165F.
- Discard the bay leaf and thyme stems and stir in the olives, capers and basil. Reduce on HIGH 20 minutes if thin.
Bone in thighs braise with peppers, mushrooms, crushed tomatoes and white wine until the meat slides off the bone. A quick sear first gives the sauce its color and flavor. Serve it over polenta, pasta or crusty bread to catch the sauce.
Take the time to brown the chicken well. The color you build in the skillet becomes the deep flavor of the sauce.
12) Slow Cooker Chicken Noodle Soup
12) Slow Cooker Chicken Noodle Soup
A quarter teaspoon of turmeric gives the broth a warm golden color, while fresh thyme and a bay leaf add a gentle herbal backbone. Stirring in butter, lemon juice, and fresh parsley at the very end rounds out the flavor and makes the broth taste bright. Wide egg noodles give every spoonful a hearty, old fashioned feel that is perfect for chilly nights.
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 chicken lightly with salt and pepper. Add the vegetables, thyme, bay leaf, turmeric and 1 tsp salt to a 6 quart slow cooker.
- Top with the chicken and broth. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours without lifting the lid.
- Cook until the chicken reaches 165F and pulls easily from the bone. Cool it 5 minutes, shred the meat, discard the bones and skim the fat from the broth.
- Turn to HIGH, return the chicken and stir in the noodles. Cover and cook 20 to 30 minutes until tender.
- Remove the bay leaf and thyme stems. Stir in the butter, lemon juice and parsley, season and serve.
Bone in thighs make a golden, full flavored broth with no boxed stock tasting flatness. The noodles go in at the end on HIGH so they stay tender instead of turning to paste. Keep a batch of broth and chicken in the freezer and cook fresh noodles when you reheat it.
One thing to watch: the broth is greasy. The skin was left on the chicken. Skim the surface with a wide spoon or lay a paper towel across the top for a few seconds to lift the fat. Remove the skin next time.
13) Slow Cooker Chicken Tortilla Soup
13) Slow Cooker Chicken Tortilla Soup
Chicken thighs are submerged right in the seasoned broth, so they turn tender enough to shred with two forks and stay juicy through the long cook. A seeded jalapeno adds fresh heat, and you can use one or two chipotles depending on how spicy you like it. Finishing with lime juice and cilantro keeps the soup bright, and it reheats easily for lunches later in the week.
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 to taste
- 1 medium yellow onion, diced, 4 cloves garlic, minced, and 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
- Diced avocado, shredded Monterey Jack, sour cream, lime wedges, sliced radishes and cilantro, for topping
Cooking Instructions
- Stir the onion, garlic, jalapeño, tomatoes, chipotle, adobo, broth and spices together in a 6 quart slow cooker until the spices dissolve.
- Submerge the seasoned chicken. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, to 165F.
- Shred the chicken with two forks and return it with the beans and corn. Cover and cook on HIGH 20 to 30 minutes until heated through.
- Meanwhile, toss 1/4 inch tortilla strips with oil and salt. Bake at 400F 8 to 12 minutes, tossing once, until golden and crisp.
- Stir in the lime juice and cilantro, salt to taste and top bowls with the strips and toppings.
Fire roasted tomatoes and chipotle in adobo give this soup a smoky base, and black beans and corn go in near the end. Baked tortilla strips, avocado and lime on top make it feel like a restaurant bowl. Set out the toppings and let everyone build their own.
One thing to watch: the chicken is dry. Breasts were likely cooked on the thigh schedule. Check breasts at 5 hours on LOW or 2 1/2 hours on HIGH and pull them at 165°F.
“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.”
14) Slow Cooker Loaded Potato Soup
14) Slow Cooker Loaded Potato Soup
Even cubes of russet potato cook through at the same pace, so the whole pot turns thick and tender. Adding sharp cheddar grated fresh from a block a handful at a time lets it melt into a smooth, velvety base, and an optional spoonful of cornstarch thickens it further. Crumbled bacon, sour cream and green onions on top add salty crunch and fresh bite.
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 1/2 cups full fat sour cream, divided, 1 cup at room temperature
- 1 cup heavy cream or half and half, at room temperature
- 2 tbsp cornstarch, optional for a thicker soup
- 2 1/2 cups sharp cheddar, grated from a block, divided
- 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. Stir so the potatoes are submerged.
- Cover and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours until very tender. Do not lift the lid.
- Mash about half the potatoes in the cooker, leaving the rest chunky. Whisk the cornstarch into the cream if using.
- Stir in the butter, 1 cup sour cream and the cream, then 1 1/2 cups cheddar a handful at a time.
- Cover and cook on HIGH 15 to 20 minutes until hot and glossy without boiling. Season and top with bacon, sour cream, cheddar and green onions.
Russet potatoes cook in broth until soft, then half get mashed right in the pot for a thick, chunky texture. Sour cream, cheddar, bacon and green onions finish it like a loaded baked potato. Add the dairy at room temperature so the soup stays smooth.
One thing to watch: the dairy curdled. The soup boiled after the sour cream or cream went in, or low fat dairy was used. Stir in a splash of cream to help smooth it, and keep the heat gentle from here on.
15) Slow Cooker Vegetarian Chili
15) Slow Cooker Vegetarian Chili
Blooming the chili powder, cumin, smoked paprika and chipotle in a little oil first gives this meatless chili a deep, smoky backbone. Diced sweet potato softens into the beans and adds a gentle sweetness, while a spoonful of cocoa and soy sauce round out the savory flavor. A squeeze of lime at the end brightens every bowl.
Ingredients
- 1 tbsp olive oil
- 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp each smoked paprika and dried oregano, and 1/2 tsp chipotle chile powder
- 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, any color, diced
- 4 cloves garlic, minced
- 2 (14.5 oz) cans fire roasted diced tomatoes, with juices, 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.
- Add the beans, sweet potato, onion, peppers, garlic, tomatoes, tomato paste, soy sauce, cocoa, salt and broth. Stir well until the paste dissolves.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours until the sweet potato is fork tender, adding the corn for the last 30 minutes.
- Mash about 1 cup of beans against the side to thicken, stir them back in and cook 10 minutes more.
- Stir in the lime juice, season with salt and serve with the toppings.
Three kinds of beans, sweet potato and fire roasted tomatoes make a chili hearty enough that nobody misses the meat. Blooming the spices in a little oil first is the small step that makes the flavor taste slow simmered. Mash a cup of beans at the end for a thicker bowl.
If you are also making a meat chili for the same crowd, our slow cooker beef chili uses a similar spice blend, so the two pots taste like they belong together.
16) Slow Cooker White Chicken Chili
16) Slow Cooker White Chicken Chili
Chicken thighs stay juicy through the long, slow cook and shred easily with two forks into tender, bite sized pieces. Great Northern beans give the chili a soft, creamy texture, and half and half joins the cream cheese for a rich but mellow broth. A pinch of cayenne is optional, so it can stay gentle for kids or get a little warmer for spice lovers.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more 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, and 1/2 cup half and half
- 2 tbsp fresh lime juice and 1/3 cup chopped fresh cilantro
- Monterey Jack, jalapeño, avocado, tortilla chips and sour cream, for serving
Cooking Instructions
- Stir the onion, garlic, beans, chiles, broth and spices in a 6 quart slow cooker. Lay the seasoned chicken on top and press it mostly under.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken reaches 165F and shreds easily. Do not lift the lid.
- Shred the chicken with two forks. Mash 1 cup of beans and broth until mostly smooth and stir it back in.
- Return the chicken and stir in the cream cheese and half and half. Cook on HIGH 15 to 20 minutes until hot and bubbling at the edges.
- Stir in the lime juice and cilantro and salt to taste. Serve with your choice of toppings.
Chicken thighs, white beans and green chiles simmer in a cumin and oregano broth, then cream cheese and lime make it creamy and bright. Mashing a scoop of beans thickens it without flour. Top with cilantro, jalapeño and crushed tortilla chips.
One thing to watch: the chili is thin. Mash more beans, or leave the lid off and cook on HIGH for 20 minutes to reduce. You can also stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and simmer for 5 minutes.
Forgot to start dinner this morning? These recipes still make it. Most cook on LOW for 3 to 5 hours, and several can go even faster on HIGH, so a noon or early afternoon start still gets dinner on the table by six.
17) Slow Cooker Beef and Broccoli
17) Slow Cooker Beef and Broccoli
Slicing the chuck roast against the grain into thin strips is the secret to beef that turns tender rather than stringy after its slow simmer. Brown sugar and rice vinegar balance the salty soy sauce, and a cornstarch slurry turns the cooking liquid into a glossy sauce that clings to every piece. A drizzle of toasted sesame oil stirred in at the end adds a rich, nutty aroma.
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.
Thin strips of chuck roast simmer in a garlic ginger soy sauce, then the broccoli goes in for the last 20 minutes so it stays bright green and crisp. It tastes like takeout without the delivery fee. Serve over steamed rice with a sprinkle of sesame seeds.
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.
18) Slow Cooker Chicken and Rice
18) Slow Cooker Chicken and Rice
Seasoning the thighs with paprika and thyme before they cook gives the broth a warm color and a gentle herbal flavor. Rinsing the long grain rice washes away surface starch, so the grains stay distinct rather than gluey. A squeeze of lemon and fresh parsley at the table brighten each bowl of this cozy, all in one supper.
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 if needed
- 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
- Grease a 6 quart slow cooker. Pat the chicken dry and season with the salt, pepper, paprika and thyme.
- Scatter the vegetables and garlic in the cooker, top with the chicken and add 2 cups broth.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours, until 165F.
- Shred the chicken. Stir in the rice and remaining 1 1/2 cups broth, then set the chicken on top.
- Cover and cook on HIGH 45 to 60 minutes until tender. If firm, add 1/4 cup hot broth and cook 15 minutes.
- Stir in the peas, butter and Parmesan and cover 5 minutes. Fluff and serve with parsley and lemon.
Chicken thighs cook with carrot, celery and thyme, then the rinsed rice goes in for the final hour on HIGH so it turns fluffy. It is a complete one pot dinner with the starch built in. Stir in peas, butter and Parmesan at the end for a creamy finish.
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.
19) Slow Cooker Chicken Curry
19) Slow Cooker Chicken Curry
Garam masala and a pinch of cayenne layer warmth over the curry powder, while plenty of grated fresh ginger keeps the sauce lively. Coconut milk makes it creamy, and Yukon Gold potatoes soak up the spices as they turn tender. Peas, lime juice and fresh cilantro stirred in at the end keep it bright, with naan or basmati rice for scooping.
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
- Juice of 1 lime (about 2 tbsp) and 1/2 cup chopped fresh cilantro
- Basmati rice or naan, for serving, and 1 tbsp cornstarch in 2 tbsp cold water, optional
Cooking Instructions
- Cook the onion in the oil 5 to 6 minutes, then garlic and ginger 1 minute.
- Stir in the spices 45 to 60 seconds and the tomato paste 30 seconds. Scrape into a 6 quart slow cooker.
- Add the chicken, potatoes, tomatoes, coconut milk, salt and pepper.
- Cook on LOW 5 to 6 hours or HIGH 3 to 3 1/2 hours, until 165F and the potatoes are tender.
- Add the peas for 10 minutes. If thin, mash some potato or add the slurry and cook on HIGH 15 minutes.
- Stir in the lime juice and most of the cilantro, salt to taste and serve over rice or with naan.
Onion, garlic, ginger and toasted spices build the base, then chicken thighs and potatoes cook in coconut milk all afternoon. It is mild enough for kids, and a pinch more cayenne fixes that for everyone else. Serve with basmati rice or warm naan.
Keep the potato chunks at 1 inch or larger so they hold up over the long cook.
20) Slow Cooker Chicken Tacos
20) Slow Cooker Chicken Tacos
A homemade rub of chili powder, cumin, smoked paprika and oregano coats the chicken before it goes in, so the flavor runs deep. After shredding, letting the juices reduce with the lid off concentrates the salsa into a thicker sauce for the meat to soak up. The second lime goes in right at the end for a fresh, zippy finish, and a dry skillet warms the tortillas until soft.
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
- Mix the spices, salt and pepper. Pat the chicken dry, rub with the seasoning and place in a 6 quart slow cooker.
- Scatter the onion and garlic over the chicken. Add the salsa, broth and juice of 1 lime 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.
- Shred the chicken 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.
Chicken simmers in salsa, lime and homemade taco seasoning, then shreds and soaks up the juices. It is the most flexible recipe here: tacos one night, burrito bowls, quesadillas or nachos the next. A mix of thighs and breasts keeps it juicy but not greasy.
For crispy edges, spread the shredded chicken on a baking sheet and broil for 3 to 4 minutes before serving.
21) Slow Cooker Creamy Tuscan Chicken
21) Slow Cooker Creamy Tuscan Chicken
Rubbing the chicken with Italian seasoning and smoked paprika gives it a savory, lightly smoky flavor that seeps into the cooking juices. Adding the baby spinach a handful at a time lets it wilt quickly into the sauce without overflowing the pot. Breasts or thighs both work, and the red pepper flakes add a gentle warmth that balances all that creamy richness.
Ingredients
- 2 lb boneless skinless chicken breasts or thighs, fully thawed
- 1 tbsp olive oil
- 1 tsp Italian seasoning, 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, for serving
Cooking Instructions
- Pat the chicken dry and rub with the oil, Italian seasoning, paprika, salt and pepper.
- Lay it in a single layer in a 5 to 6 quart slow cooker. Top with garlic, tomatoes and pepper flakes and pour the broth around the edges.
- Cover and cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours, to 165F. 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 until slightly thickened. Season and serve topped with basil and Parmesan.
Chicken cooks with garlic and sun dried tomatoes, then cream cheese, cream, Parmesan and spinach turn the juices into a rich sauce. At about 4 hours total it is one of the fastest crockpot dinners on the site. Spoon it over pasta, rice 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.
22) Slow Cooker Honey Garlic Chicken
22) Slow Cooker Honey Garlic Chicken
Fresh ginger and a splash of rice vinegar cut through the sweetness of the honey, so the sauce tastes balanced rather than sugary. Laying the thighs in a single layer helps them cook evenly and soak up the sauce on every side. Serve the pieces whole or shred them into the glaze, then pile everything over rice with green onions and toasted sesame seeds.
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
- 1 tbsp rice vinegar
- 1 tsp finely grated fresh ginger
- 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, ketchup, garlic, vinegar, ginger, flakes and pepper until the honey dissolves. Pour over the chicken and turn to coat.
- 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 and pulls apart easily.
- 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. Serve over rice with green onions and sesame seeds.
Chicken thighs cook in honey, soy sauce, garlic and a little ketchup, and a cornstarch slurry at the end turns the sauce into a glossy glaze. It is ready in under 4 hours and uses pantry staples. Serve over rice with steamed broccoli and green onions.
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.
23) Slow Cooker Meatballs in Marinara
23) Slow Cooker Meatballs in Marinara
Soaking the panko in milk makes a soft panade that keeps these beef and pork meatballs tender through hours in the sauce. Parmesan, garlic, parsley and oregano season the mix, so each meatball adds flavor to the marinara as it simmers. The sauce is just crushed tomatoes, onion, garlic, dried herbs and a pinch of sugar, simple and bright beside the rich meatballs.
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.
Homemade beef and pork meatballs bake for 12 minutes to set their shape, then finish in a simple garlic marinara until tender. The quick bake keeps them from falling apart in the sauce. Serve over spaghetti or pile them into toasted sub 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.
24) Slow Cooker Ravioli Lasagna
24) Slow Cooker Ravioli Lasagna
Sausage simmered in marinara with diced tomatoes and Italian seasoning gives the sauce a rich, meaty flavor in just one skillet. Mixing an egg and Parmesan into the ricotta helps the creamy layer set so the slices hold together. Letting it rest after cooking makes it much easier to cut neat squares.
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 over medium high heat, breaking up the meat, about 8 minutes to 160F, adding garlic for the last minute. Drain the fat.
- Stir in the marinara, tomatoes and Italian seasoning. Separately, mix the ricotta, egg, Parmesan, salt and pepper.
- 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.
- Top with remaining ravioli and sauce, fully covered. Cook on LOW 3 to 4 hours or HIGH 2 to 2 1/2 hours.
- Add the last mozzarella and cook 10 minutes. Rest uncovered 15 minutes, then top with basil.
Frozen cheese ravioli stand in for noodles, layered with sausage marinara, ricotta and mozzarella. There is no boiling and no assembly skill required, and it tastes like a full lasagna. 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.
25) Slow Cooker Sausage and Peppers
25) Slow Cooker Sausage and Peppers
Fennel seed, oregano and red pepper flakes in the sauce echo the classic seasoning of Italian sausage, so every bite tastes cohesive. Layering the onion and peppers on the bottom, with sauce both under and over the sausages, helps everything cook evenly. Fresh basil stirred in at the end brightens the rich tomato sauce right before serving.
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 (28 oz) can 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.
- Stir together the tomatoes, paste, seasonings, salt and pepper. Pour half over the vegetables, add the sausages, then 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 taste for salt. Serve on toasted rolls with provolone, or sliced over pasta or polenta.
Italian sausage links and a pile of bell peppers and onions cook in a garlicky tomato sauce until tender. Browning the sausages for a few minutes first adds color and keeps the sauce from turning greasy. Serve on hoagie rolls, over pasta or with creamy polenta.
For a sandwich that does not fall apart, lay a slice of provolone in the toasted roll first, then the sausage, then peppers and a modest spoon of sauce. Save extra sauce for dipping.
How to use this list
Plan backward from dinner time. If you eat at six and leave the house at eight, the morning section fits. If you are home all day, the middle section gives you soups and braises with a small finishing step. The after lunch section is your backup plan for busy days.
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.
No time to brown anything? Our dump and go crockpot dinners are the recipes on this list where everything goes in raw, with no skillet and no precooking.
Most of these recipes were tested in a 6 quart oval crockpot, which should be half to two thirds full for even cooking. A 4 quart cooker needs the recipe halved. An 8 quart cooker can handle a double batch with about an hour more on LOW.
Do the prep the night before whenever you can. Chop the vegetables, mix the spice rub and measure the liquids, then store everything in the fridge in the crockpot insert or a covered container. In the morning it is a two minute job.
For a week of dinners, pair one big batch recipe like pulled pork or carnitas with a soup and one of the faster chicken recipes. The fall weeknight meal plan and the freezer friendly dinners roundup show how to stretch leftovers across the week.
Frequently asked questions
What is the difference between a crockpot and a slow cooker?
Crock Pot is a brand name that became the everyday word for any slow cooker. They work the same way, with a ceramic insert heated gently from the sides and bottom. Every recipe here works in any brand of slow cooker set to the same LOW or HIGH setting.
Can I cook these crockpot recipes on HIGH to save time?
Most of them, yes, and each recipe card lists both times. As a rough guide, one hour on HIGH equals about two hours on LOW. Tough cuts like chuck roast and pork shoulder turn out more tender on LOW, so use the long setting for those when you can.
Is it safe to leave a crockpot on while I am at work?
Yes, slow cookers are designed to run unattended. Set it on a clear, flat counter away from the wall, keep the cord untangled and make sure the lid sits properly. Many cookers switch to WARM automatically, which holds food safely for a couple of hours.
Can I put frozen meat in the crockpot?
No. Frozen meat spends too long between 40°F and 140°F, where bacteria grow quickly. Thaw meat in the refrigerator overnight first. Frozen vegetables like corn and peas are fine and can go in straight from the bag.
Which of these crockpot recipes freeze well?
The chilis, pulled pork, carnitas, split pea soup, butternut squash soup and meatballs in marinara all freeze well for up to 3 months. Soups with noodles, dumplings or lots of dairy are best frozen before those are added, then finished when you reheat them.
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