31 Delicious Crockpot Recipes to Simplify Your Cooking

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Crockpots, also known as slow cookers, are a busy home cook’s best friend. These magical appliances allow you to throw ingredients together in the morning and come home to a perfectly cooked meal in the evening. Whether you’re a beginner or a seasoned chef, these 30 crockpot recipes will help you create delicious, fuss-free meals for any occasion.

In this article, we’ll explore a variety of cuisines and dishes, from hearty stews to tender meats and even a few surprising desserts. Each recipe comes with a list of ingredients, including measurements, and detailed instructions to ensure your culinary success. So dust off that crockpot and get ready to revolutionize your meal prep routine!

1. Classic Beef Stew

Nothing says comfort food quite like a rich, hearty beef stew. This classic recipe is perfect for chilly evenings and will fill your home with an irresistible aroma.

Ingredients:

  • 2 lbs beef stew meat, cubed
  • 4 carrots, chopped
  • 3 potatoes, diced
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp each: dried thyme, rosemary, and oregano
  • Salt and pepper to taste

Instructions:

  1. Begin by seasoning the beef cubes with salt and pepper.
  2. Add the seasoned beef to the crockpot.
  3. Chop all vegetables and add them to the crockpot on top of the beef.
  4. In a separate bowl, whisk together the beef broth, diced tomatoes, tomato paste, and dried herbs.
  5. Pour the liquid mixture over the beef and vegetables in the crockpot.
  6. Gently stir to ensure all ingredients are evenly distributed.
  7. Cover the crockpot and cook on low for 8-10 hours, or on high for 4-6 hours.
  8. About 30 minutes before serving, taste and adjust seasoning if necessary.
  9. Serve hot, optionally with crusty bread for dipping.

2. Chicken Tikka Masala

Bring the flavors of India to your kitchen with this aromatic and creamy chicken tikka masala. It’s a crowd-pleaser that’s much easier to make than you might think!

Ingredients:

  • 2 lbs boneless chicken thighs, cubed
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup plain yogurt
  • 2 tbsp tomato paste
  • 2 tbsp garam masala
  • 1 tbsp each: cumin, paprika, and turmeric
  • 1/2 cup heavy cream
  • Salt to taste

Instructions:

  1. In a large bowl, mix the yogurt, tomato paste, garam masala, cumin, paprika, and turmeric to create a marinade.
  2. Add the cubed chicken to the marinade, ensuring all pieces are well coated. Let it marinate for at least 30 minutes (or overnight in the refrigerator for best results).
  3. Add the marinated chicken to the crockpot.
  4. Add diced onion, minced garlic, and canned tomatoes to the crockpot.
  5. Gently stir all ingredients to combine.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  7. 30 minutes before serving, stir in the heavy cream.
  8. Taste and adjust salt as needed.
  9. Serve hot with basmati rice and naan bread.

3. Vegetarian Chili

This hearty vegetarian chili is packed with protein and flavor. It’s a great option for Meatless Mondays or for feeding a crowd with diverse dietary needs.

Ingredients:

  • 2 cans (15 oz each) kidney beans, drained
  • 2 cans (15 oz each) black beans, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) corn, drained
  • 1 onion, diced
  • 2 bell peppers, chopped
  • 2 cups vegetable broth
  • 2 tbsp chili powder
  • 1 tsp each: cumin, oregano, and garlic powder
  • Salt and pepper to taste

Instructions:

  1. Drain and rinse all canned beans and corn.
  2. Add beans, corn, diced tomatoes, chopped onion, and bell peppers to the crockpot.
  3. Pour in the vegetable broth.
  4. Add chili powder, cumin, oregano, and garlic powder.
  5. Stir all ingredients until well combined.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  7. About 30 minutes before serving, taste and adjust seasoning with salt and pepper.
  8. Serve hot, topped with your choice of shredded cheese, sour cream, or chopped cilantro.

4. Pulled Pork

This pulled pork recipe is versatile and delicious. Use it for sandwiches, tacos, or as a topping for baked potatoes.

Ingredients:

  • 4 lbs pork shoulder
  • 1 onion, sliced
  • 1 cup barbecue sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp each: paprika, garlic powder, and mustard powder
  • Salt and pepper to taste

Instructions:

  1. In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, paprika, garlic powder, mustard powder, salt, and pepper.
  2. Place sliced onions at the bottom of the crockpot.
  3. Put the pork shoulder on top of the onions.
  4. Pour the sauce mixture over the pork, ensuring it’s well coated.
  5. Cover and cook on low for 8-10 hours, or until the pork is tender and easily shreds with a fork.
  6. Once done, remove the pork from the crockpot and shred using two forks.
  7. Skim off any excess fat from the sauce in the crockpot.
  8. Return the shredded pork to the crockpot and mix with the sauce.
  9. Serve on buns for sandwiches or use as desired.

5. Lemon Garlic Chicken

This bright and flavorful chicken dish is perfect for a light dinner. The lemon and garlic infuse the chicken with a delicious, zesty flavor.

Ingredients:

  • 4 chicken breasts
  • 1/4 cup lemon juice
  • 1/4 cup chicken broth
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions:

  1. Season chicken breasts with salt and pepper and place them in the crockpot.
  2. In a bowl, mix lemon juice, chicken broth, minced garlic, oregano, and thyme.
  3. Pour the lemon-garlic mixture over the chicken in the crockpot.
  4. Place butter on top of the chicken breasts.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is tender and cooked through.
  6. Once done, remove chicken from the crockpot and let it rest for a few minutes.
  7. If desired, transfer the liquid from the crockpot to a saucepan and simmer to reduce into a sauce.
  8. Slice the chicken and serve with the reduced sauce, alongside your choice of vegetables or rice.

6. Mushroom Risotto

Creamy, comforting, and packed with umami flavor, this mushroom risotto is a gourmet meal made easy in your crockpot. No constant stirring required!

Ingredients:

  • 2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 lb mushrooms, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions:

  1. In the crockpot, combine Arborio rice, vegetable broth, sliced mushrooms, diced onion, and minced garlic.
  2. Pour in the white wine and stir all ingredients together.
  3. Cover and cook on high for 2-3 hours, stirring occasionally if possible (but not necessary).
  4. When the rice is tender and has absorbed most of the liquid, stir in the grated Parmesan cheese and butter.
  5. Season with salt and pepper to taste.
  6. Let the risotto sit for 5 minutes before serving to allow it to become even creamier.
  7. Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.

7. French Onion Soup

This classic French onion soup is rich, comforting, and perfect for cold days. The slow cooking process allows the onions to caramelize beautifully.

Ingredients:

  • 4 large onions, sliced
  • 4 cups beef broth
  • 1/4 cup butter
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • French bread and Gruyere cheese for serving

Instructions:

  1. Slice onions thinly and place them in the crockpot.
  2. Add butter, Worcestershire sauce, dried thyme, and bay leaves to the onions.
  3. Pour beef broth over the onion mixture.
  4. Cover and cook on low for 8-10 hours, stirring occasionally if possible.
  5. About 30 minutes before serving, taste and season with salt and pepper as needed.
  6. Preheat your oven’s broiler.
  7. Ladle the soup into oven-safe bowls.
  8. Top each bowl with a slice of French bread and generous amounts of grated Gruyere cheese.
  9. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
  10. Serve immediately, being careful of the hot bowls.

8. Honey Garlic Meatballs

These sweet and savory meatballs are perfect for appetizers or as a main dish served over rice. They’re sure to be a hit at your next gathering!

Ingredients:

  • 2 lbs frozen meatballs
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 garlic cloves, minced
  • 1/4 cup ketchup
  • 1 tbsp rice vinegar

Instructions:

  1. Place frozen meatballs in the crockpot.
  2. In a bowl, whisk together honey, soy sauce, minced garlic, ketchup, and rice vinegar.
  3. Pour the sauce mixture over the meatballs in the crockpot, stirring gently to coat all meatballs.
  4. Cover and cook on low for 4-6 hours, stirring occasionally if possible.
  5. Once the meatballs are heated through and the sauce has thickened, switch the crockpot to the “warm” setting if available.
  6. Serve hot as an appetizer with toothpicks, or over rice as a main dish.
  7. Garnish with sesame seeds and chopped green onions if desired.

9. Minestrone Soup

This hearty Italian vegetable soup is a meal in itself. Packed with vegetables, beans, and pasta, it’s a nutritious and satisfying option for any day of the week.

Ingredients:

  • 1 can (14.5 oz) diced tomatoes
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 can (15 oz) kidney beans, drained
  • 1 cup pasta shells
  • 4 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 tsp each: dried basil, oregano, and thyme
  • Salt and pepper to taste

Instructions:

  1. Add diced tomatoes, chopped carrots, celery, and zucchini to the crockpot.
  2. Drain and rinse the kidney beans, then add them to the crockpot.
  3. Stir in vegetable broth and tomato paste.
  4. Add dried basil, oregano, and thyme.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  6. About 30 minutes before serving, add the pasta shells to the soup and stir.
  7. Cook until the pasta is tender, about 20-25 minutes.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.

10. Salsa Chicken

This versatile salsa chicken is perfect for tacos, burritos, or served over rice. It’s an easy, flavorful meal that the whole family will love.

Ingredients:

  • 4 chicken breasts
  • 1 jar (16 oz) salsa
  • 1 can (15 oz) black beans, drained
  • 1 cup corn
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste

Instructions:

  1. Place chicken breasts in the bottom of the crockpot.
  2. In a bowl, mix together salsa, drained black beans, corn, cumin, and chili powder.
  3. Pour the salsa mixture over the chicken in the crockpot.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and easily shreds.
  5. About 30 minutes before serving, remove the chicken breasts and shred them using two forks.
  6. Return the shredded chicken to the crockpot and stir to combine with the salsa mixture.
  7. Taste and add salt if needed.
  8. Serve hot in tortillas for tacos, in burrito bowls, or over rice.
  9. Optional toppings include shredded cheese, sour cream, avocado, and fresh cilantro.

11. Slow Cooker Beef Stroganoff

This comforting classic becomes even easier when made in a crockpot. The beef becomes tender and the sauce rich and creamy, perfect for a satisfying family dinner.

Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 12 oz egg noodles, cooked separately

Instructions:

  1. Season the beef cubes with salt and pepper, then place them in the crockpot.
  2. Add diced onion, minced garlic, and sliced mushrooms on top of the beef.
  3. In a bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, and dried thyme.
  4. Pour this mixture over the ingredients in the crockpot.
  5. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender.
  6. About 30 minutes before serving, stir in the softened cream cheese until it’s melted and well combined.
  7. Just before serving, stir in the sour cream.
  8. Taste and adjust seasoning with salt and pepper if needed.
  9. Serve hot over cooked egg noodles, garnished with chopped parsley if desired.

12. Vegetarian Stuffed Bell Peppers

These colorful stuffed peppers are a delicious and nutritious vegetarian meal that’s both satisfying and easy to prepare.

Ingredients:

  • 6 bell peppers, any color
  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup corn kernels
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 1 cup vegetable broth

Instructions:

  1. Cut the tops off the bell peppers and remove the seeds and membranes.
  2. In a large bowl, mix quinoa, black beans, diced tomatoes, corn, cumin, chili powder, and garlic powder.
  3. Stir in 1/2 cup of the shredded cheese.
  4. Season the mixture with salt and pepper to taste.
  5. Stuff each bell pepper with the quinoa mixture.
  6. Place the stuffed peppers in the crockpot, standing upright.
  7. Pour the vegetable broth around the peppers (not over them).
  8. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the peppers are tender and the quinoa is cooked.
  9. About 10 minutes before serving, sprinkle the remaining cheese over the peppers.
  10. Cover and cook until the cheese is melted.
  11. Carefully remove the peppers from the crockpot and serve hot.

13. Apple Cinnamon Oatmeal

Wake up to the comforting aroma of apples and cinnamon with this easy overnight oatmeal recipe. It’s a delicious and healthy way to start your day.

Ingredients:

  • 2 cups steel-cut oats
  • 6 cups water
  • 2 apples, cored and diced
  • 1/4 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions:

  1. Grease the inside of your crockpot with butter or non-stick spray.
  2. Add steel-cut oats, water, diced apples, brown sugar, cinnamon, and salt to the crockpot.
  3. Stir to combine all ingredients.
  4. Cover and cook on low for 7-8 hours overnight.
  5. In the morning, stir the oatmeal well. If it seems too thick, add a little more water or milk to reach your desired consistency.
  6. Taste and add more brown sugar if needed.
  7. Serve hot, topped with chopped nuts if using, and an extra sprinkle of cinnamon if desired.
  8. Additional toppings could include a splash of milk, a drizzle of honey, or fresh berries.

14. Slow Cooker Lasagna

Enjoy the flavors of homemade lasagna without the fuss of oven baking. This crockpot version is just as delicious and much easier to prepare.

Ingredients:

  • 1 lb ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • Salt and pepper to taste
  • 15 oz ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 12 lasagna noodles, uncooked
  • 3 cups shredded mozzarella cheese

Instructions:

  1. In a large skillet, brown the ground beef with onion and garlic. Drain excess fat.
  2. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper to the beef mixture. Simmer for 5 minutes.
  3. In a bowl, mix ricotta cheese, egg, and Parmesan cheese.
  4. Grease the inside of your crockpot.
  5. Spread 1 cup of the meat sauce on the bottom of the crockpot.
  6. Layer 3 lasagna noodles, breaking to fit if necessary.
  7. Spread 1/3 of the ricotta mixture over the noodles.
  8. Sprinkle 1 cup of mozzarella cheese.
  9. Pour 1 cup of meat sauce over the cheese.
  10. Repeat these layers two more times.
  11. Top with the remaining 3 noodles, meat sauce, and mozzarella cheese.
  12. Cover and cook on low for 4-5 hours, until noodles are tender.
  13. Turn off the heat and let it stand for 30 minutes before serving.
  14. Serve hot, garnished with fresh basil if desired.

15. Thai Coconut Curry Soup

This aromatic and creamy soup brings the flavors of Thailand to your crockpot. It’s a comforting and exotic meal that’s surprisingly easy to make.

Ingredients:

  • 2 chicken breasts, cut into bite-sized pieces
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 2 cups mushrooms, sliced
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • Cooked rice noodles (optional)

Instructions:

  1. In your crockpot, whisk together coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar.
  2. Add chicken pieces, sliced bell pepper, onion, mushrooms, ginger, and garlic to the crockpot.
  3. Stir to combine all ingredients.
  4. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
  5. Just before serving, stir in lime juice and chopped cilantro.
  6. Taste and adjust seasoning if needed.
  7. If using, add cooked rice noodles to individual bowls and ladle the hot soup over them.
  8. Serve hot, garnished with additional cilantro and lime wedges if desired.

16. Slow Cooker Beef Brisket

This tender, flavorful beef brisket is perfect for sandwiches, tacos, or served alongside your favorite sides. The slow cooking process ensures a melt-in-your-mouth texture.

Ingredients:

  • 4 lbs beef brisket
  • 2 tbsp brown sugar
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce

Instructions:

  1. In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, and salt to create a dry rub.
  2. Rub the mixture all over the brisket, massaging it into the meat.
  3. Place the brisket in the crockpot.
  4. In another bowl, whisk together beef broth, apple cider vinegar, and Worcestershire sauce.
  5. Pour this liquid mixture over the brisket.
  6. Cover and cook on low for 8-10 hours, or until the meat is tender and easily shreds with a fork.
  7. Once done, remove the brisket from the crockpot and let it rest for 10-15 minutes.
  8. Slice against the grain or shred the meat as desired.
  9. If you wish, you can reduce the cooking liquid on the stovetop to create a sauce.
  10. Serve the brisket hot, with the reduced sauce if using.

17. Vegetarian Lentil and Spinach Soup

This hearty and nutritious soup is packed with protein and fiber. It’s a comforting meal that’s perfect for cold days or when you’re looking for a healthy option.

Ingredients:

  • 2 cups dried green or brown lentils, rinsed
  • 1 onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 2 tsp ground cumin
  • 1 tsp dried thyme
  • 2 bay leaves
  • 4 cups fresh spinach
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions:

  1. Add lentils, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, cumin, thyme, and bay leaves to the crockpot.
  2. Stir to combine all ingredients.
  3. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until lentils are tender.
  4. About 30 minutes before serving, stir in the fresh spinach.
  5. Once the spinach has wilted, remove the bay leaves.
  6. Add lemon juice and season with salt and pepper to taste.
  7. If the soup is too thick, add more broth or water to reach desired consistency.
  8. Serve hot, optionally garnished with a dollop of Greek yogurt or a sprinkle of grated Parmesan cheese.

18. Slow Cooker Chicken Enchilada Soup

This soup brings all the flavors of chicken enchiladas into a warm, comforting bowl. It’s easy to make and perfect for a Mexican-inspired meal.

Ingredients:

  • 2 chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) enchilada sauce
  • 1 cup corn kernels
  • 1 onion, diced
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, tortilla strips

Instructions:

  1. Place chicken breasts at the bottom of the crockpot.
  2. Add black beans, diced tomatoes, enchilada sauce, corn, onion, bell pepper, and garlic.
  3. Pour in the chicken broth and add cumin and chili powder.
  4. Stir to combine all ingredients.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  6. About 30 minutes before serving, remove the chicken breasts and shred them using two forks.
  7. Return the shredded chicken to the crockpot and stir.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot, topped with shredded cheese, sour cream, avocado, and tortilla strips as desired.

19. Slow Cooker Pot Roast

This classic pot roast is a complete meal in one pot. The meat becomes tender and flavorful as it cooks with vegetables in a rich broth.

Ingredients:

  • 3-4 lbs chuck roast
  • 1 onion, cut into large chunks
  • 3 carrots, cut into 2-inch pieces
  • 3 potatoes, quartered
  • 2 celery stalks, cut into 2-inch pieces
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tbsp cornstarch (optional, for thickening gravy)

Instructions:

  1. Season the chuck roast generously with salt and pepper.
  2. Place the seasoned roast in the crockpot.
  3. Arrange onion, carrots, potatoes, and celery around the roast.
  4. In a bowl, whisk together beef broth, tomato paste, minced garlic, rosemary, and thyme.
  5. Pour this mixture over the roast and vegetables.
  6. Add bay leaves to the crockpot.
  7. Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the meat is tender and easily pulls apart.
  8. Remove the bay leaves.
  9. If desired, create a gravy by mixing 2 tablespoons of cornstarch with 1/4 cup of cold water, then stirring this mixture into the cooking liquid.
  10. Cook on high for an additional 15 minutes, or until the gravy has thickened.
  11. Serve the pot roast hot with the vegetables and gravy.

20. Crockpot Peach Cobbler

End your meal on a sweet note with this easy and delicious peach cobbler. It’s a warm, comforting dessert that’s perfect for any occasion.

Ingredients:

  • 4 cups sliced peaches (fresh or frozen)
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 1 tsp vanilla extract
  • Vanilla ice cream for serving (optional)

Instructions:

  1. In your crockpot, combine sliced peaches, 1/2 cup of sugar, cinnamon, and nutmeg. Stir to coat the peaches.
  2. In a separate bowl, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt.
  3. Add melted butter, milk, and vanilla to the flour mixture. Stir until just combined.
  4. Pour this batter over the peaches in the crockpot, but do not stir.
  5. Cover and cook on high for 2-3 hours, or until the cobbler is set and a toothpick inserted into the cake part comes out clean.
  6. Once done, turn off the crockpot and let the cobbler rest for about 20-30 minutes before serving.
  7. Serve warm, optionally topped with a scoop of vanilla ice cream.

21. Slow Cooker Chicken Cacciatore

This Italian classic is made simple in the crockpot. The chicken becomes tender and infused with the flavors of tomatoes, herbs, and vegetables.

Ingredients:

  • 4 chicken breasts
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup chicken broth
  • 1/4 cup red wine (optional)
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Season chicken breasts with salt and pepper and place them in the crockpot.
  2. Add sliced onions, bell peppers, mushrooms, and minced garlic on top of the chicken.
  3. In a bowl, mix crushed tomatoes, chicken broth, red wine (if using), oregano, basil, and red pepper flakes.
  4. Pour this sauce over the chicken and vegetables.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  6. Before serving, taste and adjust seasoning if needed.
  7. Stir in fresh parsley.
  8. Serve hot over pasta or with crusty bread.

22. Vegetarian Butternut Squash Soup

This creamy, comforting soup is perfect for fall but delicious year-round. It’s a healthy option that’s full of flavor.

Ingredients:

  • 1 large butternut squash, peeled and cubed
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste
  • 1/2 cup heavy cream (or coconut milk for vegan option)
  • Pumpkin seeds for garnish (optional)

Instructions:

  1. Place cubed butternut squash, onion, carrots, celery, and garlic in the crockpot.
  2. Pour in vegetable broth and add thyme and nutmeg.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables are very tender.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
  5. Stir in heavy cream or coconut milk.
  6. Taste and adjust seasoning with salt and pepper.
  7. Serve hot, garnished with pumpkin seeds if desired.

23. Slow Cooker Barbecue Ribs

Achieve fall-off-the-bone tender ribs without a grill using your crockpot. These ribs are sure to be a crowd-pleaser.

Ingredients:

  • 3-4 lbs pork ribs
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 cups barbecue sauce
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar

Instructions:

  1. In a small bowl, mix garlic powder, onion powder, paprika, black pepper, and salt.
  2. Rub this spice mixture all over the ribs.
  3. Place the ribs in the crockpot, standing them up against the sides if necessary.
  4. In another bowl, mix barbecue sauce, brown sugar, and apple cider vinegar.
  5. Pour half of this sauce over the ribs.
  6. Cover and cook on low for 8-9 hours, or on high for 4-5 hours, until the meat is tender.
  7. Preheat your oven’s broiler.
  8. Carefully transfer the ribs to a baking sheet.
  9. Brush the remaining sauce over the ribs.
  10. Broil for 3-5 minutes, until the sauce is caramelized and bubbly.
  11. Let rest for a few minutes before serving.

24. Crockpot Teriyaki Chicken

This sweet and savory chicken dish is an easy way to bring Asian flavors to your dinner table. It’s perfect served over rice with a side of steamed vegetables.

Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1/4 cup water
  • 2 tbsp cornstarch
  • Sesame seeds and chopped green onions for garnish

Instructions:

  1. Place chicken thighs in the crockpot.
  2. In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger.
  3. Pour this sauce over the chicken.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
  5. Remove the chicken from the crockpot and shred it with two forks.
  6. In a small bowl, mix water and cornstarch.
  7. Stir this mixture into the sauce in the crockpot.
  8. Add the shredded chicken back to the crockpot and stir to coat with the thickened sauce.
  9. Cook on high for an additional 15-20 minutes until the sauce is thick and glossy.
  10. Serve over rice, garnished with sesame seeds and chopped green onions.

25. Slow Cooker Stuffed Peppers

These colorful stuffed peppers are a complete meal in one, packed with protein, vegetables, and flavor.

Ingredients:

  • 6 bell peppers, any color
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1 can (14.5 oz) diced tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 1 cup beef broth

Instructions:

  1. Cut the tops off the peppers and remove seeds and membranes.
  2. In a large bowl, mix ground beef, rice, half of the diced tomatoes, onion, garlic, Italian seasoning, half of the cheese, salt, and pepper.
  3. Stuff each pepper with this mixture.
  4. Place the stuffed peppers upright in the crockpot.
  5. Pour the remaining diced tomatoes and beef broth around (not over) the peppers.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  7. In the last 15 minutes of cooking, sprinkle the remaining cheese over the peppers.
  8. Serve hot, carefully removing the peppers from the crockpot.

26. Slow Cooker Jambalaya

Bring the flavors of New Orleans to your kitchen with this easy crockpot jambalaya. It’s a spicy, satisfying one-pot meal.

Ingredients:

  • 1 lb boneless, skinless chicken thighs, cubed
  • 1/2 lb andouille sausage, sliced
  • 1/2 lb shrimp, peeled and deveined
  • 1 onion, diced
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 2 tsp Cajun seasoning
  • 1 tsp dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions:

  1. Place chicken, sausage, onion, bell pepper, celery, and garlic in the crockpot.
  2. Add diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, and bay leaves.
  3. Stir to combine all ingredients.
  4. Cover and cook on low for 7-8 hours, or on high for 3-4 hours.
  5. In the last 30 minutes of cooking, stir in the shrimp.
  6. Once the shrimp is pink and cooked through, remove the bay leaves.
  7. Taste and adjust seasoning with salt and pepper if needed.
  8. Serve hot, garnished with chopped parsley.

27. Slow Cooker Beef and Broccoli

This takeout favorite is easily made at home in your crockpot. It’s a delicious, savory dish that’s perfect over steamed rice.

Ingredients:

  • 2 lbs beef chuck, sliced thinly
  • 1 cup beef broth
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1/4 cup cornstarch
  • 1/4 cup water
  • 4 cups broccoli florets
  • Sesame seeds for garnish

Instructions:

  1. Place sliced beef in the crockpot.
  2. In a bowl, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger.
  3. Pour this mixture over the beef in the crockpot.
  4. Cover and cook on low for 4-5 hours.
  5. In a small bowl, mix cornstarch and water to create a slurry.
  6. Stir the slurry into the crockpot.
  7. Add broccoli florets and stir to combine.
  8. Cook on high for an additional 30 minutes, or until the sauce has thickened and the broccoli is tender.
  9. Serve over rice, garnished with sesame seeds.

28. Crockpot Apple Butter

This sweet and spicy spread is perfect on toast, stirred into oatmeal, or as a unique addition to savory dishes. It’s a great way to use up extra apples.

Ingredients:

  • 5 lbs apples, peeled, cored, and chopped
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Instructions:

  1. Place chopped apples in the crockpot.
  2. In a bowl, mix both sugars, cinnamon, cloves, nutmeg, and salt.
  3. Pour this mixture over the apples and stir to combine.
  4. Cover and cook on low for 10 hours, stirring occasionally if possible.
  5. After 10 hours, use an immersion blender to puree the apple mixture until smooth.
  6. Uncover and continue cooking on low for an additional 2 hours to thicken.
  7. Let cool completely before transferring to jars.
  8. Store in the refrigerator for up to 2 weeks, or freeze for longer storage.

29. Slow Cooker Chicken Tortilla Soup

This zesty soup is full of flavor and easily customizable with your favorite toppings. It’s a comforting meal perfect for any time of year.

Ingredients:

  • 2 chicken breasts
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 onion, diced
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • Optional toppings: tortilla strips, shredded cheese, sour cream, avocado, cilantro

Instructions:

  1. Place chicken breasts in the crockpot.
  2. Add diced tomatoes, black beans, corn, onion, bell pepper, and garlic.
  3. Pour in chicken broth and add chili powder, cumin, and paprika.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  5. Remove chicken breasts and shred with two forks.
  6. Return shredded chicken to the crockpot and stir.
  7. Add lime juice and season with salt and pepper to taste.
  8. Serve hot with your choice of toppings.

30. Slow Cooker Garlic Parmesan Chicken

This creamy, savory chicken dish is a crowd-pleaser that’s easy to make. It’s delicious served over pasta or with crusty bread.

Ingredients:

  • 4 chicken breasts
  • 1/2 cup butter
  • 1/2 cup chicken broth
  • 4 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • 2 tbsp cornstarch
  • 2 tbsp water
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Place chicken breasts in the crockpot.
  2. In a saucepan, melt butter and add chicken broth, minced garlic, basil, oregano, salt, and pepper. Simmer for 2-3 minutes.
  3. Pour this mixture over the chicken in the crockpot.
  4. Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
  5. In the last 30 minutes of cooking, stir in Parmesan cheese and heavy cream.
  6. Mix cornstarch and water to create a slurry, then stir this into the crockpot.
  7. Continue cooking until the sauce has thickened.
  8. Serve hot, garnished with fresh parsley, over pasta or with bread.

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