20 Irresistible Crock Pot Recipes for Effortless Cooking

Whether you’re cooking dinner on a busy weeknight, trying to impress company, or you’re feeding a crowd, Crock Pot recipes are always the solution! From pulled pork and country-style ribs to slow-cooked soups and side dishes, you can find the 20 BEST family-friendly Crock Pot recipes here!

You may like: 28 Crockpot Chicken Recipes That Will Simplify Your Life!

Crock Pot Main Dish Recipes

Ultimate Crock Pot Chicken Spaghetti

Need an easy but filling weeknight meal? This Ultimate Crock Pot Chicken Spaghetti is the perfect, simple, delicious slow cooker meal for those busy evenings! It’s gooey, cheesy, and just plain delicious. 

• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Servings: 6

Ingredients

• 2 (10.5-ounce) cans cream of mushroom soup
• 1 (10-ounce) can Ro*Tel Tomatoes
• 4 ounces cream cheese, cubed
• 1 (16-ounce) package Velveeta cheese, cubed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 pounds boneless, skinless chicken breasts
• 1 (16-ounce) package spaghetti
• 1 cup shredded sharp cheddar cheese

Instructions

1. Spray the crock of a 6-quart slow cooker with nonstick cooking spray. Add the undiluted soup, undrained tomates, cream cheese, Velveeta, garlic powder, and onion powder and mix well. Add the chicken breasts and cover with the lid. Cook on low for about 4 hours or until the chicken is just cooked through. Cooking much longer than 4 hours may result in tough chicken and scorched sauce, so be cautious.
2. Once the chicken is cooked through, remove it from the slow cooker using tongs and allow it to cool slightly. Stir the sauce remaining in the slow cooker well. Once the chicken is cooled enough to handle, shred it and and return it to the slow cooker and mix with the sauce. Cover.
3. Cook the pasta according to the package instructions. Drain well and add the pasta to the slow cooker. Mix well. Sprinkle the cheddar cheese over the top and replace the lid. Allow the cheese to melt then serve.

2-INGREDIENT SLOW COOKER BBQ CHICKEN

And when it comes to 2-ingredients like this BBQ shredded chicken, it is even easier than easy. Yet the result is a big batch of shredded chicken that is still so flavorful, so moist, and so good. And it can be used in sandwiches, salads, soups, tacos, or whatever sounds good.

• Prep: 2 MINUTES
• Cook: 240 MINUTES
• Yield: 4 -6 SERVINGS

INGREDIENTS

• 6 boneless, skinless chicken breasts (about 3 lbs.)
• 1.5 cups (12 oz.) bbq sauce

INSTRUCTIONS

1. Lay chicken breasts in the bottom of a slow cooker, and pour the bbq sauce on top. Toss once to combine so that the chicken is evenly coated in the sauce. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
2. Use two forks to shred the chicken in the slow cooker, and toss it once more so that it soaks up the remaining juices.
3. Serve chicken on buns or however you would like, drizzled with some extra bbq sauce if desired.

NOTES

*If making this recipe gluten-free, be sure to use gluten-free certified BBQ sauce.

**If you would like a sweeter BBQ chicken, you can also add in 1/3 cup packed brown sugar to the slow cooker.

Crock Pot Country Style Pork Ribs

These Crock Pot Country Style Pork Ribs are fall-off-the-bone tender and juicy. Coated in a rich sauce, these slow-cooked ribs are perfect for weeknight meals or weekend gatherings. 

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Servings: 6

Ingredients

• 3-4 pounds bone-in country style pork ribs
• 1 tablespoon olive oil
• salt and pepper
• ¾ cup ketchup
• ¼ cup soy sauce
• ⅓ cup honey
• ¼ cup red wine or apple cider vinegar
• 3 tablespoons minced garlic
• ½ teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• ¼ teaspoon dried mustard
• chopped fresh parsley – optional

Instructions

1. Heat olive oil in a cast-iron skillet or heavy bottom pan. Sprinkle ribs with salt and pepper and sear, on all sides, until golden. Remove the ribs from the pan and place them in the Crock Pot.
2. To a medium-size bowl, add ketchup, soy sauce, honey, vinegar, garlic, chili powder, onion powder dried thyme, dried parsley, and dried mustard. Whisk together and pour over the ribs. Place the lid on the Crock Pot and cook on HIGH for 6-7 hours or LOW for 8 hours until the ribs are done.
3. Remove the ribs to a serving platter, and spoon over the sauce from the bottom of the Crock Pot. Sprinkle with fresh parsley and serve.

Notes

• For this recipe, getting a good sear on the ribs is best. It helps impart extra flavor. I use a cast iron skillet (get it screaming hot) to brown the ribs. Work in 2 batches so the ribs do not touch while searing the meat and fat.
• Store any leftover ribs with the homemade barbecue sauce in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through.

Slow Cooker Italian Meatballs

These slow cooker Italian meatballs are a great answer for quick weeknight dinners. Toss them on some pasta, make them into a meatball sub, bake them with mozzarella for a cheesy meatball skillet or add them into a meatball pasta bake for a comforting casserole. Or freeze the leftovers for another day!

• Total Time: 8 hours 15 mins
• Yield: 40 meatballs

INGREDIENTS

• 2 jars (24 oz.) marinara sauce
• 1 lb. ground beef
• 1 lb. hot/mild Italian sausage
• 2 tablespoons garlic, minced
• 2 eggs, beaten
• 1 tablespoon Worcestershire sauce
• 1 cup Italian breadcrumbs
• 1 cup Parmesan cheese, grated
• Salt and pepper to taste

INSTRUCTIONS

1. Combine all the meatball ingredients in a large mixing bowl and use your hands to mix it thoroughly.
2. Scoop out about 1 golf ball sized meatball mixture, roll it in your hands to make a meatball. I used an ice cream scoop.
3. Grease a baking sheet and arrange the meatballs on them. Broil at 500°F for 8 minutes or until browned and fat has melted through.
4. Transfer meatballs to a 6 qt. slow cooker and pour in marinara sauce.
5. Cook on high for 4 hours or low for 8 hours.
6. Serve with pasta, demi-baguettes, baguettes, Italian rolls or any kind of bread you like.
7. Freeze the remaining meatballs for future dinners!.

If you just want to quickly doctor up store-bought jarred marinara sauce, try this recipe:

Ingredients:

• 2 jars (24 oz.) marinara sauce
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 2 beef bouillon cubes
• 2-3 tablespoons sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Italian seasoning
• 1 teaspoon crushed red pepper
• Salt and pepper to taste

Directions:

1. Over medium-high heat, saute the onions and garlic in some oil until soft and fragrant.
2. Pour in marinara sauce and add the remaining ingredients.
3. Stir to combine and adjust seasoning to taste.

SLOW COOKER HONEY GARLIC CHICKEN

Slow cooked chicken breasts tossed in a sweet and tangy Asian inspired sauce. An easy weeknight meal the whole family will love!

This Honey Garlic Chicken takes only 10 minutes of prep time to throw everything together and is so delicious! Plus its way healthier than takeout! I love making Asian inspired recipes at home in order to control the saltiness. All you have to do is mix up the sauce ingredients, chop up your garlic, ginger and green onions and throw it all in the slow cooker along with the chicken.

• SERVINGS: 4
• PREP TIME: 10 MINS
• COOK TIME: 3 HRS

INGREDIENTS

• 4 boneless skinless chicken breasts, 2 pounds
• 1/2 cup low sodium soy sauce
• 1/2 cup honey
• 1/4 cup hoisin sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 4 cloves garlic, minced
• 1-2 teaspoons sriracha, depending on how spicy you would like this
• 2 scallions, sliced thin, divided (white parts for cooking, green for serving)
• 2 tablespoons water
• 1 tablespoon cornstarch
• sesame seeds for garnish, if desired

INSTRUCTIONS

1. Place chicken in the bottom of the slow cooker.
2. In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the scallions.
3. Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breasts were pretty small and took 2 1/2 hours.)
4. Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.
5. Transfer the liquid from the slow cooker to a small saucepan.
6. Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.Cook on high until bubbly and thickened, whisking constantly.
7. Pour the sauce back in the slow cooker along with the shredded chicken and toss to coat.
8. Serve immediately with sesame seeds and green onions for garnish.

Crock Pot Million Dollar Pasta

Crock Pot Million Dollar Pasta has layers of sauce, pasta, beef and a delicious cream sauce all topped with melty, gooey mozzarella cheese!

• Prep Time: 25 minutes
• Cook Time: 4 hours
• Servings: 6

Ingredients

• 2 pounds ground beef
• 8 ounce block cream cheese, softened to room temperature
• ½ cup sour cream
• 1 cup ricotta cheese
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 2 (24 ounce) jars spaghetti sauce, divided use
• 24 ounce jar water
• 16 ounce box cavatappi pasta
• 2 cups shredded mozzarella cheese

Instructions

1. Brown and crumble ground beef (season with salt and pepper.) Drain excess grease and set aside.
2. In a medium bowl, mix together cream cheese, sour cream, ricotta cheese, minced garlic and parsley.
3. In the bottom of a 6 quart (or larger) oval slow cooker, add half a jar of spaghetti sauce.
4. Evenly layer half the box of the cavatappi pasta on top of sauce.
5. Pour remaining jar of spaghetti sauce over noodles.
6. Pour on half a jar of water.
7. Then layer half the cooked ground beef mixture over top.
8. Dollop the entire cream cheese mixture evenly as possible over the beef layer. Do not stir.
9. Evenly layer the rest of the cavatappi pasta on top of the cream cheese layer.
10. Top evenly with remaining jar of spaghetti sauce
11. Pour another half jar of water on top of spaghetti sauce.
12. Finally, layer the rest of the cooked ground beef on top.
13. Cover and cook on low for about 3-4 hours.
14. Stir mixture and make sure pasta is fully cooked. If not, cover and allow to cook for another hour. Then evenly layer the top with 2 cups shredded mozzarella cheese.
15. Cover for an additional 15-20 minutes (until cheese is melted.) Sprinkle with a little dried parsley for color (optional).)

Notes

• Use as much or as little cheese as you like. If two cups on top is too much for you, just cut back on the amount used.
• Ground Italian sausage can be for the ground beef.
• Use any corkscrew style pasta or similar size pasta that you enjoy or can find. 

Old Fashioned Beef Stroganoff

This is not your average beef stroganoff recipe! Get outta here ground beef, we are using fall-apart tender pot roast, cooked to perfection in the crock pot. Juicy beef in a rich mushroom sauce is topped with a huge dollop of sour cream. Classic comfort food!  Serve over pappardelle pasta with fresh chives.

• PREP: 10 MINS
• COOK: 8 HRS
• TOTAL: 8 HRS 10 MINS
• SERVINGS: 6

Ingredients

• 2 to 2 1/2 pounds chuck roast, chopped into 2 inch chunks
• 1-2 tablespoons vegetable oil, I used light olive oil
• generous salt and pepper
• 4 tablespoons butter, (half stick)
• 1 onion, chopped
• 8 to 12 ounces mushrooms, quartered
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper, or more to taste
• 2 teaspoons paprika
• 1 tablespoon dried parsley
• 1 tablespoon garlic, smashed and minced
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 1/2 cup water
• 2 teaspoons Better Than Bouillon Beef Base
• 1 to 2 cups sour cream, to add after cooking
• 12-16 ounces pappardelle pasta, plus water and salt
• fresh parsley, to garnish
• fresh chives, to garnish

Instructions

1. Use a sharp serrated knife to cut the chuck roast into 2 inch chunks. Separate all the pieces out onto a work surface (I had mine on a cutting board) and dry them all over with paper towels.
2. Salt and pepper the pieces. Be generous. I used at least 1 and 1/2 teaspoons kosher salt.
3. Heat a 12 inch skillet over medium high heat. When it is hot, add 1 tablespoon oil and swirl to coat.
4. Carefully place about 1/3 of the pieces of beef into the pan, one by one. Leave at least an inch or two of space in between. If you put them too close together (or just dump the meat in all at once), your meat will start to steam itself, and no browning will occur. (You may as well just skip the entire browning process altogether and dump the raw meat straight into the crock pot.)
5. Let the meat sear for about 1-2 minutes, then use tongs to flip each piece. When you see nice brown edges on both sides, transfer the meat to your slow cooker.
6. Continue searing the rest of the beef in one or two more batches, depending on space. Add more oil as necessary, and reduce the heat to medium if your pan starts to smoke. Remove all the meat to the slow cooker, but don’t clean out that pan. We need all those gorgeous brown bits.
7. Turn the heat off if you need to take a moment to chop your onion and slice your mushrooms if you haven’t already.
8. Melt 4 tablespoons butter over medium high heat in the pan you seared the meat in. When it’s melted, add the chopped onion and quartered mushrooms. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Saute for 5-8 minutes, until onions and mushrooms are soft.
9. Add 1 tablespoon smashed and minced garlic. Saute for 1 minute until fragrant. Add 1 or 2 tablespoons tomato paste. I love to use these refrigerated tubes of tomato paste, so I don’t have to throw away the rest of a 6-oz can.
10. Add 1/2 cup red wine (I used cooking wine) and 1/2 cup water. Add 2 teaspoons Better Than Bouillon Beef Base.* Let the mixture come to a boil over high heat, then reduce heat to a simmer and let cook for another 5-7 minutes until it has reduced a bit.
11. Transfer the mixture to the slow cooker, adding in every last drop. Stir it together with the beef.
12. Cover and cook on low for 8 hours, or on high for 4 hours.
13. Fill a large pot with water and about a tablespoon of salt (it should taste like seawater.) Bring the water to a  boil and add the pappardelle pasta. Stir constantly to make sure the noodles don’t stick. Cook according to package instructions, usually about 3 minutes. Boil until al dente, don’t over cook.
14. Drain and add olive oil, stirring to coat.
15. Add some pasta to a serving plate.** Top with beef stroganoff. The chunks of beef may be big, but it’s so fork tender your guests can take care of it themselves at the table.
16. Add a big dollop of sour cream to each plate. Top with fresh parsley and fresh chives.

Crock Pot Chicken Thighs

Chicken Thighs cooked in the Crock Pot make a mouthwatering recipe that’s perfect for a busy weeknight or lazy weekends! Juicy chicken coated in a thick, rich sauce flavored with garlic, honey, and soy sauce is a slow cooker hit.

• Prep Time: 10 minutes
• Cook Time: 3 hours
• Servings: 4

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• salt and pepper
• ¾ cup ketchup
• ⅓ cup soy sauce
• ⅓ cup honey
• 3 tablespoon minced garlic
• ½ teaspoon onion powder
• ¼ teaspoon dried thyme
• 1 teaspoon dried parsley
• ¼ teaspoon dried mustard
• 2 tablespoons fresh chopped parsley – optional

Instructions

1. Heat olive oil in a cast-iron skillet or heavy bottom pan. Sprinkle chicken with salt and pepper and sear, skin side down until golden. Remove the chicken from the pan and place skin side up in the crock pot.
2. To a medium-size bowl, add ketchup, soy sauce, honey, garlic, onion powder dried thyme, dried parsley, and dried mustard. Whisk together and pour over the chicken. Place lid on the crock pot and cook on HIGH for 3 hours or LOW for 5 hours until chicken is done and the sauce has thickened.
3. Remove chicken and place on a serving dish. Spoon over the sauce from the bottom of the crock pot, sprinkle with fresh parsley and serve.

How To Thicken The Sauce: 

• Pour the juices from the slow cooker into a medium saucepan.
• Mix together one tablespoon of cornstarch with two tablespoons of water and whisk into the chicken thigh juices.
• Simmer on low heat, whisking until the sauce has thickened.

Crock Pot Soups, Stews, and Chilis

Slow Cooker Creole Beef Stew

Slow Cooker Creole Beef Stew is a hearty, affordable, and delicious crockpot recipe that is perfect for busy weeknights and a great comfort food!

• Prep Time: 20 minutes
• Slow Cook Time: 7 hours
• Servings: 8

Ingredients

• 2 pounds beef stew meat
• 1 tablespoon Tony Chachere’s Creole Seasoning
• 1/4 cup all purpose flour
• 3 tablespoons vegetable oil
• 4 medium potatoes, peeled and cut into 1 inch cubes
• 4 carrots, peeled and cut into 1-inch pieces
• 3 ribs celery, cut into 1/2-inch pieces
• 1 medium onion, coarsely chopped
• 1 bell pepper, seeded and coarsely chopped
• 3 cloves garlic, minced
• 1 (10-ounce) can diced tomatoes with green chilis, undrained
• 4 cups unsalted beef broth
• 4 tablespoons Tony Chachere’s Brown Gravy Mix (or 2 0.87-ounce packets)

Instructions

1. Place the beef in a medium bowl and sprinkle with the creole seasoning. Toss to coat. Sprinkle the flour over the meat and toss to coat.
2. Heat the oil over medium high heat in a large skillet or dutch oven.  Once hot, add about half the beef and brown. Once brown, remove to a plate and brown the other half of the beef.  Set aside.
3. Lightly spray the crock of a slow cooker with nonstick cooking spray.  Add the potatoes to the bottom of the slow cooker.  Top with the beef.  Then add the carrots, celery, onion, garlic, and bell pepper.  Pour the tomatoes over the top.  In a medium bowl, whisk together the beef broth and gravy mix.  Pour over the vegetables.  Place the lid on and cook on low for 7 to 8 hours. 

Notes

If at the end of the cooking time, you find the gravy to be too thin, simply mix together 2 tablespoons of corn starch with 2 tablespoons of cool water in a small bowl.  Whisk the mixture (it’s called a slurry) into the stew.  Cover and turn the heat on high until the gravy has thickened.

TACO CHILI

This ridiculously flavorful Taco Chili is better than any restaurant version and is so simple to make — just empty a bunch of cans into a pot and simmer until you’re ready to eat!

Load each bowl with your favorite toppings like Cheddar cheese, sour cream, tortilla strips (or chips), fresh lime, and/or cilantro!

• prep time: 20 minutes
• cook time: 30 minutes
• servings: 8

INGREDIENTS

• 1 tablespoon olive oil
• 1 cup diced yellow onion (1 medium onion)
• 2 teaspoons minced garlic (2 cloves)
• 1 lb. (16 oz.) ground beef lean (93/7)
• 1 tablespoon chili powder Note 1
• 1/4 teaspoon each: garlic powder, onion powder, dried oregano
• 1 and 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Optional: 1/4-1/2 teaspoon red pepper flakes for some heat
• 3 tablespoons dry ranch seasoning mix Note 2
• 2 cans (16 oz. each) chili beans undrained Note 3
• 1 can (15.25 oz.) southwestern corn undrained Note 4
• 1 can (14.5 oz.) fire-roasted diced tomatoes undrained
• 1 can (10 oz.) diced tomatoes with green chiles undrained Note 5
• 1 can (4 oz.) fire-roasted mild diced green chiles
• 1 can (15.25 oz.) black beans, drained and rinsed
• Toppings: sour cream (fat-free or light), freshly shredded sharp Cheddar cheese, diced ripe avocado, fresh lime, tortilla strips or chips

INSTRUCTIONS

If your slow cooker has a sauté function, you can do this first part in the base of the slow cooker. If not, use a separate pot to brown the onion, garlic and meat, and transfer to the slow cooker after.

1. Add the oil to a large pot (or the slow cooker sauté base–see above) over medium-high heat. Add in the onion and sauté until tender and turning golden, ~5-7 minutes. Add garlic and sauté for another 30 seconds to a minute or until fragrant. Increase heat to high and add in the ground beef. Cook, crumbling with a wooden spoon until browned. If there is any grease, drain off here (Note 6 for a shortcut!).

2. Reduce heat to medium and add all the seasonings: 1 tablespoon chili powder, 1/4 teaspoon each of garlic powder, onion powder, and oregano, 1-1/2 teaspoon cumin, and 1/2 teaspoon paprika. Add red pepper flakes if using. Add in 3 tablespoons (not the entire package) of dry ranch seasoning mix. Cook, stirring constantly, until very fragrant, 1-2 minutes. Transfer all of this mixture to the base of the slow cooker and then dump in all the other ingredients except for the toppings. Stir and then cover with the lid. Cook on high for 2-3 hours or on low for 3-6 hours.

3. While it’s cooking, prepare toppings! Serve in chili in bowls with your preferred toppings and enjoy immediately.

Note 1: Chili Powder: Be sure to use chili powder — not to be confused with chilli powder, which is very hot. We’re using American chili powder (I use McCormick which is very mild).

Note 2: Ranch Seasoning: Don’t use the entire packet — only 3 tablespoons here! Depending on the packet used, it can be fairly salty, so I typically wait to add salt until the end. Taste and add salt only if needed.

Note 3: Chili Beans: You can find Chili beans near other beans in the grocery store. They are generally pinto beans in a mild chili-spiked sauce which adds a great flavor to this chili (don’t drain or rinse these beans!). If you can’t find chili beans (sometimes called ranch-style beans), I’d recommend using a can of pinto beans instead.

Note 4: Southwestern corn: This corn has poblano and red pepper mixed in which adds a nice flavor to the chili. If you can’t find this particular corn, I’d recommend using fire-roasted canned corn or even plain. Don’t drain/rinse the corn, just dump the whole can in!

Note 5: Tomatoes with chiles: Such as Ro*Tel. If you’re sensitive to spice use mild Ro*Tel which is indicated on the can. Use original or hot for more heat! If you are super sensitive to spice, use plain diced tomatoes instead.

Note 6: Get rid of grease: I like to grab a few paper towels with tongs and dab the pot and beef and then throw out the paper towel. Easier and quicker than draining off grease when there isn’t lots of it!

Slow Cooker Beef Stew

This traditional Beef Stew is the best Slow Cooker recipe for Fall and Winter. It’s loaded with tender bites of juicy beef, golden potatoes, carrots, peas, red wine, onions, garlic, and a hearty beef broth.

• Prep time: 20 MINUTES
• Cook time: 4 HOURS
• Serves 6 people

Ingredients

• 2 ½ pounds stew meat, see notes
• ½ teaspoon black pepper
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• 1/4 cup flour
• 3-6 tablespoons olive oil
• 3 Tablespoons cold butter, separated
• 2 cups yellow onion, diced
• 4 cloves garlic, minced
• 1 cup high-quality cabernet sauvignon, merlot works as well. See notes.
• 4 cups beef broth
• 2 tsp better than bouillon, or 2 beef bouillon cubes
• 2 Tablespoons Worcestershire Sauce
• 3 Tablespoons Tomato Paste
• 5 medium carrots, cut into chunks, about 1-inch
• 1 lb. baby Yukon gold potatoes, halved or quartered
• 2 bay leaves
• 1 sprig rosemary
• 1 cup frozen peas
• 1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
• 2-3 drops Gravy Master, (Optional)- Adds an even richer darker color.

Instructions

1. Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
2. Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
3. Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
4. Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
5. Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
6. Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
7. Add the peas during the last 15 minutes of cooking. Remove the bay leaves and rosemary stem.
8. Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
9. Turn off the heat. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.

CREAMY POTATO SOUP

This Crockpot Creamy Potato Soup couldn’t be any easier. It’s cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup.

• Prep time: 10 mins
• Cook time: 5 hrs
• Servings: 8

INGREDIENTS

• 1 (30 ounce) bag frozen hash-brown potatoes (I used cubed)
• 2 (14 ounce) cans chicken broth (see Note)
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup chopped yellow onions
• 1/4 teaspoon ground black pepper, (more to taste)
• 1 (8 ounce) package cream cheese (softened)
• Optional Toppings: cheese, bacon, sliced green onions

INSTRUCTIONS

1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it longer. They will start falling apart when it’s ready.
3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring occasionally, until combined.
4. Top with cheese, bacon, or sliced green onions if desired.

Crock Pot Vegetable Beef Soup

Hearty Vegetable Beef Soup is the perfect fall and winter comfort food recipe! Made with perfectly seasoned beef and loaded with veggies, this soup will become a family favorite in no time.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Servings: 12

Ingredients

• 1 ½ – 2 pounds ground chuck
• 1 tablespoon Southern Soul House Seasoning
• 1 medium chopped onion
• 2 medium peeled and diced potatoes
• 1 28 ounce can crushed tomatoes
• 1 10 can Rotel tomatoes with green chilies
• 2 10 ounce packages of frozen vegetables
• 1 32 ounce box of beef broth
• 1 cup water
• 1 teaspoon salt

Instructions

1. In a large cast-iron skillet, brown ground chuck. Add in Dan-O’s Spicy Seasoning and stir. Add cooked meat to the slow cooker.
2. Add in crushed tomatoes, Rotel tomatoes and chilies, chopped onion and potatoes, frozen vegetables, house seasoning, beef stock, water, and salt. Stir.
3. Cook on low for 6-8 hours or on high for 5-6
4. When ready to serve, stir soup, taste and adjust seasoning. Ladle into bowls and top with fresh parsley if desired.

Slow Cooker Cheddar Broccoli Soup

Our creamy Slow Cooker Broccoli Cheddar Soup is brimming with fresh veggies and two cheeses. Veggies simmer in your crockpot with vegetable broth topped with cheddar and cream cheese making a tender mixture that you whirl up into a smooth puree.

An easy broccoli and cheddar soup recipe that will quickly become a comfort food favorite.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Servings 6

Ingredients

• 1 lb. chopped broccoli florets and stems , about 6 cups
• 3 cups vegetable broth
• 2 cups chopped carrots
• 1 cup chopped onions
• 1 clove garlic , minced
• 6 ounces sharp cheddar cheese , grated, 3 cups
• 2 ounces cream cheese , cut in small pieces

Instructions

• Place chopped broccoli, vegetable broth, carrots, onion and garlic in slow cooker.
• Top with cheddar cheese and cream cheese (do not stir in).
• Cook on low 7-8 hours or on high 3-4 hours.
• Using an immersion blender, puree soup until smooth.
• Garnish with additional shredded cheddar cheese and blanched broccoli florettes, if desired.

Crockpot Chicken Gnocchi Soup

This Crockpot Chicken Gnocchi Soup is lusciously cream-free, comforting, and made with lots of vegetables. Perfect with crusty bread and a green salad. 

• TOTAL TIME: 8 hours 10 minutes
• YIELD: 8–10

INGREDIENTS

• 1 lb. boneless skinless chicken breasts
• 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
• 1–2 teaspoons dried basil
• 1–2 teaspoon Italian seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 4 cups chicken broth
• 3 tablespoons cornstarch dissolved in 2 tablespoons water
• two 12 ounce cans evaporated milk
• two 1 lb. packages gnocchi (about 4 cups)
• 6 slices bacon
• 2–3 cloves garlic, minced
• 2 cups fresh baby spinach

INSTRUCTIONS

1. Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
2. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes – 1 hour until the soup has thickened and the gnocchi has softened.
3. While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
4. Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.

SLOW COOKER CHICKEN NOODLE SOUP

Made right in the crockpot! So hearty, comforting and soothing. Perfect during the cold weather or fighting off a cold!

• Yield: 10 servings
• Prep: 15 mins
• Cook: 8 hrs 3 mins

INGREDIENTS

• 1 ½ pounds boneless skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 8 cups chicken stock
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 ribs celery, diced
• 4 cloves garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• 8 ounces spaghetti, broken into thirds
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
3. Remove chicken from the slow cooker and shred, using two forks.
4. Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
5. Stir in lemon juice and parsley; season with salt and pepper, to taste.
6. Serve immediately.

Crock Pot Side Dishes

Crock Pot Corn Bread

Crock Pot Corn Bread is a delicious, moist and easy corn bread recipe. Making cornbread in the slow cooker saves oven space, but also makes the best corn bread you will ever have!

• Prep Time: 10 minutes
• Cook Time: 90 minutes
• Yield: serves 8

Ingredients

• 1 cup yellow cornmeal
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon seasoned salt
• optional – 1/2 teaspoon smoked paprika
• 3/4 cup all purpose flour
• 2 eggs
• 3/4 cup milk
• 1/3 cup vegetable oil
• 3/4 cup corn (canned and drained, or frozen and thawed)

Instructions

1. Line the bottom of your slow cooker with foil. Coat with nonstick spray.
2. In a large bowl whisk together cornmeal, sugar, baking powder, salt, smoked paprika, and flour. Set aside.
3. In a medium bowl whisk together eggs, milk, and oil.
4. Add the egg mixture into the cornmeal mixture and stir to combine. Add in the corn and mix until incorporated.
5. Pour batter into the prepared slow cooker. Cook on high for 1 1/2 hours, or until the center of the cornbread is set.
6. When removing lid, be careful not to knock the condensation onto the cornbread. Remove slowly, and wipe the condensation off the lid, and replace if needed.
7. Remove the slow cooker insert (if possible) and allow to cool on a wire rack for 10 minutes. If your slow cooker doesn’t have an insert, turn slow cooker off and allow the cornbread to cool as-is.
8. Carefully lift foil out of the slow cooker and transfer to a wire rack to cool completely.
9. Cut into wedges or bars to serve.

Crock Pot Baked Beans

This Slow Cooker Boston Baked Beans recipe is everything baked beans should be: thick, saucy, savory with a touch of sweet. This recipe serves 12 and costs just $5.67 to make.

• PREP TIME: 12 hours
• COOK TIME: 12 hours
• SERVINGS: 12

Ingredients

• 1 pound navy beans, picked over and soaked in cold water for 8 to 12 hours
• ½ teaspoon baking soda
• 2 bay leaves
• 4 ounces thick sliced bacon
• 1 medium onion minced
• ⅓ cup mild molasses + 2 additional tablespoons
• ⅓ cup packed dark brown sugar
• 3 cups boiling water
• 3 Tablespoons pure maple syrup optional
• 1 Tablespoon Dijon mustard
• 2 teaspoons cider vinegar
• Salt and pepper

Instructions

1. Turn slow cooker on high to preheat. Drain beans and pour them into large Dutch oven along with 8 cups water, baking soda, and bay leaves. Bring to boil over medium-high heat, and use a slotted spoon to skim the foam off of the top. Boil 15 minutes.
2. While beans cook, chop bacon into 2-inch pieces, and in a large non-stick skillet sauté bacon and onion over medium-high heat until fat is rendered from bacon and edges of onion begin to brown slightly about 7-8 minutes. Place bacon and onion in the slow cooker. Stir in ⅓ cup molasses, brown sugar, and 3 cups of boiling water.
3. Once beans are done boiling, drain beans and transfer to the slow cooker, discarding bay leaves. Give everything a good stir and place aluminum foil directly on the surface of beans, then cover slow cooker with lid. Set slow cooker to LOW and cook until beans are creamy and tender 10-12 hours.
4. Turn off slow cooker and remove the lid and discard aluminum foil. Stir in the remaining 2 tablespoons molasses, maple syrup (optional), mustard, and vinegar. Season with salt and pepper to taste. Cover slow cooker lid and let beans sit until the sauce has slightly thickened about 15-20 minutes. Serve.

Slow Cooker Sweet Potato Wedges

Tender and sweet sweet potato wedges are a comforting side dish and easily made in your slow cooker.

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Servings: 6

Ingredients:

• 3 lbs. sweet potatoes I use red garnet
• 1/4 cup salted butter melted
• 1 cup orange juice
• 2 Tbsp. brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. salt

Instructions:

1. Wash and dry your sweet potatoes. Cut the sweet potatoes into wedges, keeping the skin on. To cut the sweet potatoes, cut down the center lengthwise. Then place the sweet potatoes on their flat sides. Cut into wedges. Cutting the sweet potatoes will take some strength for they are on the harder side, be careful not to cut yourself. Add to the slow cooker.
2. Pour over the melted butter and orange juice. Sprinkle over the brown sugar, cinnamon, nutmeg and salt.
3. Toss the wedges around in the seasoning, butter and juice to evenly coat.
4. Place the lid on the slow cooker.
5. Cook on HIGH for 4 hours or LOW for 6-7 without opening the lid during the cooking time.

Vegetables in the Crock Pot

Making vegetables in the crock pot is a great way to use up extra veggies! Enjoy them now or freeze for another time.

Ingredients

• 3 cups baby red potatoes, quartered
• 3 cups carrots peeled, cut into chunks
• 2 cups celery, sliced
• 3 cups mushrooms, sliced
• 5 cloves garlic, minced
• jalapenos diced, optional
• 1 tbsp seasoned salt
• 1 tbsp oregano
• 1/2 tsp cayenne pepper optional
• 1/4 cup olive oil
• 2 cups water

Instructions

1. Place all ingredients in a large slow cooker. Mix well, cover and cook on High heat for 4 hours, stirring occasionally.
2. Serve as a side dish or freeze for later!

Final Words

Thank you for exploring our easy Crock-Pot recipes! With these simple and delicious slow cooker meals, you can enjoy flavorful, home-cooked dishes with minimal effort. Whether you’re looking for hearty stews, savory chicken dishes, or comforting soups, our collection has something for every taste.

Remember, the key to perfect slow-cooked meals is patience and using the right ingredients. We hope these recipes inspire you to create more magic in your kitchen with your Crock-Pot. Happy cooking!