18 Delicious Best Slow Cooker Recipes Easy to Make

Busy weeknights call for meals that practically cook themselves, and that’s exactly what you’ll find in this roundup of 18 Delicious Best Slow Cooker Recipes Easy to Make. From hearty stews that warm you from the inside out to set-it-and-forget-it dinners that free up your evening, these recipes are all about simplicity and flavor. Dive in and discover your next favorite slow cooker masterpiece!

Slow Cooker Beef Stew

Nothing warms up a chilly evening quite like a hearty slow cooker beef stew. I remember the first time I made this dish; it was a snowy day, and the aroma filling the house was absolutely magical. Now, it’s my go-to comfort food that never fails to impress.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (I find that a slightly fattier cut adds more flavor)
• 1/4 cup all-purpose flour (for that perfect thickening)
• 3 tbsp extra virgin olive oil (my go-to for richness)
• 4 cups beef broth (homemade if you have it, but store-bought works fine)
• 3 large carrots, peeled and sliced into 1-inch pieces (they sweeten as they cook)
• 3 medium potatoes, diced into 1-inch cubes (Yukon Golds are my favorite for their buttery texture)
• 1 large onion, chopped (the base of any good stew)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried thyme (it’s the secret ingredient that ties everything together)
• Salt and pepper to taste (I’m generous with both)

Instructions

1. In a large bowl, toss the beef cubes with flour until evenly coated. This step ensures a beautifully thickened stew.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 3-4 minutes per side. Don’t overcrowd the pan for the best sear.
3. Transfer the browned beef to your slow cooker. Layer the carrots, potatoes, onion, and garlic on top.
4. Pour the beef broth over everything, then sprinkle with thyme, salt, and pepper. Stir gently to combine.
5. Cover and cook on low for 8 hours or high for 4 hours. The low and slow method is key for tender beef.
6. Once done, give it a good stir and adjust seasoning if necessary. The stew should be thick and the beef fork-tender.

Unbelievably tender and packed with flavor, this stew is perfect served over a slice of crusty bread or alongside a simple green salad. The leftovers, if there are any, taste even better the next day.

Slow Cooker Chicken Tacos

Every bite of these Slow Cooker Chicken Tacos is a flavor explosion—tender, juicy, and packed with spice. Set it, forget it, and come home to a meal that’s ready to devour.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 packet (1 oz) taco seasoning
  • 1/2 cup chicken broth
• For serving:
  • 8 small flour tortillas
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped cilantro
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden brown.
2. Transfer chicken to slow cooker. Sprinkle taco seasoning evenly over the chicken.
3. Pour chicken broth into the slow cooker. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the slow cooker and mix with the juices.
5. Warm tortillas according to package instructions.
6. Assemble tacos by placing shredded chicken on tortillas. Top with lettuce, tomatoes, cilantro, cheese, and sour cream.

Outrageously tender and bursting with flavor, these tacos are a crowd-pleaser. Serve them with a side of lime wedges for an extra zing or pile on the toppings for a loaded taco experience.

Slow Cooker Pulled Pork

Viral for a reason, this slow cooker pulled pork transforms tough cuts into tender, flavor-packed shreds with minimal effort. Set it, forget it, and come home to a meal that’s anything but basic.

Ingredients

• 3 lbs pork shoulder, trimmed of excess fat
• 1 cup homemade chicken stock
• 1/4 cup apple cider vinegar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 1 tbsp light brown sugar
• 1 tsp cayenne pepper
• 2 bay leaves

Instructions

1. In a small bowl, whisk together smoked paprika, garlic powder, onion powder, kosher salt, black pepper, light brown sugar, and cayenne pepper to create a dry rub.
2. Pat the pork shoulder dry with paper towels, then generously coat it with the dry rub, pressing the spices into the meat.
3. Place the seasoned pork shoulder into the slow cooker, then pour in the homemade chicken stock and apple cider vinegar. Add the bay leaves.
4. Cover and cook on low for 8 hours, or until the pork is fork-tender and easily shreds. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. Once cooked, remove the pork shoulder from the slow cooker and transfer to a large bowl. Discard the bay leaves.
6. Using two forks, shred the pork into bite-sized pieces. Tip: For extra flavor, mix some of the cooking liquid back into the shredded pork.
7. Serve immediately, or for a crispy texture, spread the shredded pork on a baking sheet and broil for 3-5 minutes until the edges are slightly charred. Tip: This step adds a delightful crunch.

Fall-apart tender with a smoky-sweet kick, this pulled pork is perfect piled high on brioche buns or as a hearty topping for loaded nachos. The leftovers? Even better the next day.

Slow Cooker Mac and Cheese

Feeling like a cozy, no-fuss dinner tonight? This slow cooker mac and cheese is your ticket to creamy, dreamy comfort food with minimal effort.

Ingredients

• 8 oz elbow macaroni, uncooked
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 3 cups whole milk
• 1 cup heavy cream
• 4 tbsp unsalted butter, cubed
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp white pepper, freshly ground

Instructions

1. In a 4-quart slow cooker, combine the uncooked elbow macaroni, whole milk, heavy cream, unsalted butter, Dijon mustard, smoked paprika, freshly grated nutmeg, kosher salt, and white pepper. Stir gently to mix.
2. Cover and cook on LOW for 2 hours, stirring once halfway through to prevent sticking. Tip: Resist the urge to lift the lid too often to maintain consistent temperature.
3. After 2 hours, add the freshly grated sharp cheddar and Gruyère cheeses. Stir until the cheeses are completely melted and the sauce is smooth. Tip: For an extra creamy texture, let it sit covered on WARM for 10 minutes before serving.
4. Serve immediately. Tip: For a crispy top, broil individual servings in oven-safe dishes for 2-3 minutes until golden.

Best enjoyed when the mac and cheese is luxuriously creamy with a hint of smokiness from the paprika. Try topping it with crispy bacon bits or a drizzle of truffle oil for an elevated twist.

Slow Cooker Chili

Warm up your kitchen with this hearty slow cooker chili that’s perfect for any day of the week. You’ll love how easy it is to throw together, and the flavors just get better as it simmers.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups beef stock
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned, about 5 minutes.
2. Transfer the browned beef to the slow cooker, leaving the fat in the skillet.
3. In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
4. Add the onion and garlic mixture to the slow cooker along with the diced red bell pepper, kidney beans, black beans, crushed tomatoes, and beef stock.
5. Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, kosher salt, and black pepper until well combined.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, stirring occasionally.
7. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
8. Tip: Taste and adjust the seasoning with more salt or spices if needed before serving.
9. Tip: Serve with a dollop of sour cream and a sprinkle of shredded cheddar cheese for extra richness.

Velvety and rich, this chili boasts a deep, smoky flavor with just the right amount of heat. Try serving it over a baked potato or with a side of cornbread for a comforting meal.

Slow Cooker Pot Roast

Craving something hearty and comforting without spending all day in the kitchen? This slow cooker pot roast is your answer. It’s all about throwing ingredients into the pot and letting time do the magic.

Ingredients

• 3 lbs chuck roast, trimmed of excess fat
• 2 tbsp clarified butter
• 1 cup beef stock, preferably homemade
• 1 large yellow onion, roughly chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and cut into 2-inch pieces
• 2 stalks celery, cut into 2-inch pieces
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chuck roast generously with salt and pepper on all sides.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Sear the roast until deeply browned on all sides, about 4-5 minutes per side. Transfer to the slow cooker.
3. In the same skillet, add the onion, garlic, carrots, and celery. Cook until the vegetables are slightly softened, about 5 minutes. Stir in the tomato paste and cook for another minute.
4. Deglaze the skillet with the beef stock, scraping up any browned bits. Pour the mixture over the roast in the slow cooker.
5. Add the thyme, rosemary, and bay leaf to the slow cooker. Cover and cook on low for 8 hours or until the meat is fork-tender.
6. Once cooked, remove the bay leaf. Skim off any excess fat from the surface if desired.
7. Let the roast rest for 10 minutes before slicing or shredding. Serve with the vegetables and cooking liquid.

Outstanding in both flavor and tenderness, this pot roast falls apart with the slightest nudge. The rich, savory juices pair perfectly with mashed potatoes or crusty bread for soaking up every last drop.

Slow Cooker BBQ Ribs

Hey, you know those days when you’re craving something hearty but don’t want to spend hours in the kitchen? These slow cooker BBQ ribs are your answer. They’re fall-off-the-bone tender, packed with flavor, and seriously easy to make.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1 cup of homemade BBQ sauce
• 1/4 cup of dark brown sugar, packed
• 2 tbsp of smoked paprika
• 1 tbsp of garlic powder
• 1 tbsp of onion powder
• 1 tsp of cayenne pepper
• 1/2 cup of apple cider vinegar
• 1/2 cup of chicken stock, low-sodium

Instructions

1. In a small bowl, combine the dark brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper to create a dry rub.
2. Pat the ribs dry with paper towels, then evenly coat both sides with the dry rub. For maximum flavor, let them sit for 30 minutes at room temperature.
3. Pour the apple cider vinegar and chicken stock into the slow cooker, then place the ribs inside, standing them up against the wall of the pot with the meaty side facing out.
4. Cover and cook on low for 8 hours, or until the meat is tender but not falling apart. Tip: Avoid opening the lid during cooking to maintain a consistent temperature.
5. Carefully transfer the ribs to a baking sheet, brush generously with BBQ sauce, and broil on high for 3-5 minutes until the sauce is caramelized. Tip: Keep a close eye on them to prevent burning.
6. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute. Tip: Use a sharp knife for clean cuts.

These ribs are incredibly tender with a perfect balance of sweet and smoky flavors. Try serving them with a side of coleslaw and cornbread for a complete meal that’ll have everyone asking for seconds.

Slow Cooker Lentil Soup

Ready to cozy up with a bowl of something hearty? This slow cooker lentil soup is your ticket to a fuss-free, flavor-packed meal that practically cooks itself.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups baby spinach, roughly chopped

Instructions

1. Heat the olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
2. Add the onion, carrots, and celery to the skillet. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in the garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Transfer the vegetable mixture to the slow cooker. Add the lentils, vegetable broth, and bay leaf. Stir to combine.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the lentils are tender.
6. Remove the bay leaf. Stir in the apple cider vinegar, salt, and pepper. Adjust seasoning if necessary.
7. Add the spinach to the slow cooker. Stir until wilted, about 2 minutes.

Just like that, you’ve got a soup with a velvety texture and a smoky, slightly tangy flavor. Serve it with a dollop of Greek yogurt and a sprinkle of fresh herbs for an extra touch of elegance.

Slow Cooker Chicken Noodle Soup

Got a craving for something warm and comforting? You’re in luck because this slow cooker chicken noodle soup is just what you need. It’s hearty, flavorful, and practically makes itself while you go about your day.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 6 cups low-sodium chicken broth, preferably homemade
• 2 cups wide egg noodles, uncooked
• 1 cup carrots, diced into 1/2-inch pieces
• 1 cup celery, diced into 1/2-inch pieces
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil

Instructions

1. In a large skillet over medium-high heat, warm the extra-virgin olive oil until shimmering, about 1 minute.
2. Add the chicken thighs and sear until golden brown on both sides, approximately 3 minutes per side. Transfer to the slow cooker.
3. In the same skillet, sauté the carrots, celery, and yellow onion until the onions are translucent, about 5 minutes. Add the garlic and cook for 1 more minute. Transfer to the slow cooker.
4. Pour the chicken broth into the slow cooker, then add the thyme, bay leaf, kosher salt, and black pepper. Stir to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker.
7. Add the egg noodles to the slow cooker, cover, and cook on high for an additional 15-20 minutes, or until the noodles are al dente.
8. Discard the bay leaf before serving. Taste and adjust seasoning if necessary.

Kind of magical how this soup turns out, isn’t it? The noodles soak up just the right amount of broth, staying perfectly tender, while the chicken melts in your mouth. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Slow Cooker Mashed Potatoes

Wondering how to make your holiday meals easier without sacrificing flavor? Slow cooker mashed potatoes are your answer. They’re creamy, dreamy, and practically make themselves.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup heavy cream, warmed
• 1/2 cup unsalted butter, softened
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/2 cup sour cream

Instructions

1. Place the peeled and quartered Yukon Gold potatoes in the slow cooker.
2. Add enough water to just cover the potatoes. Cover and cook on high for 3-4 hours or until the potatoes are fork-tender.
3. Drain the potatoes well and return them to the slow cooker. Tip: Letting them sit for a minute after draining helps evaporate excess moisture.
4. Add the softened unsalted butter, warmed heavy cream, minced garlic, kosher salt, and freshly ground black pepper to the potatoes.
5. Mash the potatoes to your desired consistency using a potato masher. Tip: For extra creamy potatoes, use a hand mixer on low speed.
6. Fold in the sour cream until fully incorporated. Tip: Adding sour cream at the end keeps the potatoes fluffy.
7. Cover and keep warm in the slow cooker until ready to serve.

Creamy and rich, these slow cooker mashed potatoes have a velvety texture that pairs perfectly with roasted meats. For a twist, top with crispy fried onions or a drizzle of truffle oil before serving.

Slow Cooker Apple Butter

Kickstart your fall mornings with this effortlessly delicious slow cooker apple butter. It’s like capturing the essence of autumn in a jar, with minimal fuss and maximum flavor.

Ingredients

• 5 lbs of mixed variety apples, cored and roughly chopped (skin on)
• 1 cup of granulated sugar
• 1/2 cup of dark brown sugar, packed
• 1 tbsp of ground cinnamon
• 1/2 tsp of ground cloves
• 1/2 tsp of ground allspice
• 1/4 tsp of fine sea salt
• 1 tsp of pure vanilla extract

Instructions

1. Place the chopped apples into a 6-quart slow cooker.
2. In a medium bowl, whisk together the granulated sugar, dark brown sugar, ground cinnamon, ground cloves, ground allspice, and fine sea salt until well combined.
3. Sprinkle the sugar and spice mixture over the apples in the slow cooker, tossing lightly to coat the apples evenly.
4. Cover and cook on LOW for 10 hours, stirring occasionally to prevent sticking. Tip: For a deeper flavor, let the apples cook undisturbed for the first 5 hours.
5. After 10 hours, remove the lid and stir in the pure vanilla extract. Use an immersion blender to puree the mixture until smooth. Tip: For a chunkier texture, blend only half of the mixture.
6. Continue to cook uncovered on LOW for an additional 2 hours, stirring every 30 minutes, until the apple butter has thickened to your desired consistency. Tip: The apple butter is ready when it mounds on a spoon without dripping.

Silky smooth with a rich, spiced sweetness, this apple butter is a versatile condiment. Spread it on toast, swirl it into oatmeal, or use it as a glaze for roasted meats to add a touch of autumnal warmth.

Slow Cooker Beef Barbacoa

Now, imagine coming home to the most tender, flavorful beef barbacoa that practically melts in your mouth. It’s easier than you think with this slow cooker method.

Ingredients

• 3 lbs chuck roast, trimmed and cut into 4-inch chunks
• 1/4 cup apple cider vinegar
• 4 cloves garlic, minced
• 2 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp ground cloves
• 1/2 cup beef broth
• 2 bay leaves
• Salt, to season

Instructions

1. In a large mixing bowl, combine the chuck roast chunks with apple cider vinegar, minced garlic, ground cumin, dried oregano, and ground cloves. Massage the spices into the meat until evenly coated.
2. Transfer the seasoned meat into the slow cooker. Pour in the beef broth and add the bay leaves on top.
3. Cover and cook on low for 8 hours, or until the beef is fork-tender. Tip: Resist the urge to open the lid frequently, as this can significantly reduce the cooker’s temperature.
4. Once cooked, remove the bay leaves. Use two forks to shred the beef directly in the slow cooker, mixing it with the juices. Tip: For extra flavor, let the shredded beef sit in the juices for an additional 10 minutes before serving.
5. Season with salt to taste. Tip: If the barbacoa seems too dry, add a splash of beef broth and mix well.

Absolutely divine, this barbacoa boasts a rich, deep flavor with a melt-in-your-mouth texture. Serve it in warm corn tortillas with a sprinkle of fresh cilantro and a squeeze of lime for an unforgettable taco night.

Slow Cooker Chicken Alfredo

Slow cooker chicken Alfredo is the ultimate comfort food that practically cooks itself, making your dinner plans a breeze. You’ll love how the creamy sauce clings to every tender piece of chicken and pasta.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed of excess fat
• 3 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 12 oz fettuccine pasta
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Place the chicken breasts in the slow cooker and season with sea salt, black pepper, and crushed red pepper flakes.
2. In a medium bowl, whisk together the heavy cream, minced garlic, and Parmigiano-Reggiano cheese until well combined. Pour over the chicken.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the slow cooker and shred it into bite-sized pieces using two forks. Tip: Let the chicken rest for 5 minutes before shredding to retain its juices.
5. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
6. Cook the fettuccine according to package instructions until al dente, then drain and toss with unsalted butter. Tip: Reserve 1/2 cup of pasta water to adjust the sauce consistency if needed.
7. Add the cooked pasta to the slow cooker and gently toss with the chicken and sauce until evenly coated. Tip: For a thicker sauce, let the mixture sit in the slow cooker on warm for 10 minutes before serving.
8. Garnish with freshly chopped parsley before serving.

Now the Alfredo sauce is luxuriously creamy, with a hint of spice from the red pepper flakes. Serve it with a crisp green salad and a glass of white wine for a complete meal.

Slow Cooker Vegetable Soup

Today’s the perfect day to whip up something comforting without spending hours in the kitchen. This Slow Cooker Vegetable Soup is your go-to for a hearty, nutritious meal that practically makes itself.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 1 pound Yukon Gold potatoes, cubed into 1-inch pieces
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to season
• 2 cups chopped kale, stems removed
• 1/2 cup frozen peas

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Add the carrots, celery, potatoes, diced tomatoes with their juices, vegetable broth, thyme, and bay leaf. Season with salt and pepper.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender.
4. Stir in the kale and peas during the last 30 minutes of cooking to retain their vibrant color and texture.
5. Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper if needed.

Now, the soup boasts a rich, savory broth with tender chunks of vegetables and a pop of sweetness from the peas. Serve it with a sprinkle of grated Parmesan or a slice of crusty bread for a complete meal.

Slow Cooker Honey Garlic Chicken

You’re going to love how easy this dish is to make, especially after a long day. Just toss everything in the slow cooker and let it do all the work for you.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1/3 cup raw honey
• 1/4 cup tamari sauce
• 1 tbsp freshly grated ginger
• 4 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 scallions, thinly sliced for garnish
• 1 tbsp sesame seeds for garnish

Instructions

1. Place the chicken thighs in the slow cooker, arranging them in a single layer.
2. In a medium bowl, whisk together the honey, tamari sauce, ginger, garlic, sesame oil, and red pepper flakes until well combined.
3. Pour the sauce over the chicken, ensuring each piece is evenly coated.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and reaches an internal temperature of 165°F.
5. In a small bowl, mix the cornstarch and cold water to create a slurry. Stir this into the slow cooker to thicken the sauce.
6. Cover and cook for an additional 10 minutes on HIGH, until the sauce has thickened.
7. Garnish with sliced scallions and sesame seeds before serving.

With its sticky-sweet glaze and tender, fall-apart texture, this chicken is a crowd-pleaser. Serve it over a bed of steamed jasmine rice or with a side of crisp, roasted vegetables for a complete meal.

Slow Cooker Corn Chowder

Unbelievably creamy and packed with sweet corn flavor, this slow cooker corn chowder is your ticket to a hassle-free dinner that feels like a hug in a bowl. You’ll love how the ingredients meld together effortlessly while you go about your day.

Ingredients

• 4 cups fresh corn kernels (about 6 ears)
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 slices thick-cut bacon, cooked and crumbled
• 2 tbsp fresh chives, finely chopped

Instructions

1. In a slow cooker, combine the corn kernels, diced onion, minced garlic, and chicken stock.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender.
3. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
4. Gradually whisk in 1 cup of the hot liquid from the slow cooker into the roux until smooth.
5. Pour the roux mixture back into the slow cooker, stirring to combine. Add the heavy cream, smoked paprika, salt, and pepper.
6. Cover and cook on HIGH for an additional 30 minutes, stirring occasionally, until the chowder has thickened.
7. Ladle the chowder into bowls and garnish with crumbled bacon and chopped chives before serving.

Silky with a hint of smokiness, this chowder is a comforting blend of sweet and savory. Try serving it in hollowed-out bread bowls for an extra special touch that’s sure to impress.

Slow Cooker Chocolate Lava Cake

Visions of gooey, molten chocolate cake might seem like a restaurant-only treat, but guess what? You can totally make it at home with minimal fuss. This slow cooker version is your ticket to dessert heaven, no fancy skills required.

Ingredients

• 1 cup all-purpose flour, sifted
• 3/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder, Dutch-processed
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup whole milk
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 3/4 cup packed light brown sugar
• 1/4 cup unsweetened cocoa powder, Dutch-processed
• 1 1/2 cups boiling water

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, 2 tbsp cocoa powder, baking powder, and sea salt until well combined.
2. Add the whole milk, melted unsalted butter, and vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to ensure a tender cake.
3. Spread the batter evenly into a greased 4-quart slow cooker.
4. In a separate bowl, mix the light brown sugar and 1/4 cup cocoa powder. Sprinkle this mixture evenly over the batter in the slow cooker.
5. Carefully pour the boiling water over the back of a spoon to evenly distribute it over the cocoa and sugar layer without disturbing the batter beneath.
6. Cover and cook on HIGH for 2 to 2 1/2 hours, or until the top is set but the center remains slightly jiggly for that perfect lava flow.
7. Let the cake stand, uncovered, for 15 minutes before serving to allow the sauce to thicken slightly.

Warm, decadent, and irresistibly chocolatey, this cake boasts a moist crumb with a rich, flowing center. Serve it straight from the slow cooker for a cozy, family-style dessert, or dress it up with a scoop of vanilla bean ice cream for an extra special touch.

Slow Cooker Sausage and Peppers

Wondering what to make for dinner that’s both easy and packed with flavor? You’ve got to try this slow cooker sausage and peppers recipe. It’s a no-fuss meal that’ll have your kitchen smelling amazing.

Ingredients

• 1.5 lbs Italian sausage links, casings removed
• 2 large bell peppers, thinly sliced (1 red, 1 yellow)
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup marinara sauce
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Transfer the browned sausage to the slow cooker. Add the sliced bell peppers, onion, minced garlic, marinara sauce, dried oregano, crushed red pepper flakes, sea salt, and black pepper to the slow cooker.
3. Stir all the ingredients together until well combined. Cover and cook on low for 6 hours or on high for 3 hours, until the peppers are tender.
4. Tip: For an extra layer of flavor, deglaze the skillet with a splash of red wine after browning the sausage and add it to the slow cooker.
5. Tip: If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
6. Tip: Serve over a bed of creamy polenta or crusty bread to soak up the delicious sauce.

Absolutely divine, the sausage is juicy, the peppers are sweet and tender, and the sauce is rich with a hint of spice. Try stuffing the mixture into a hoagie roll for an epic sandwich.

Conclusion

Delightful as it is diverse, this roundup of 18 slow cooker recipes offers something for every taste and occasion. From hearty stews to sweet treats, each dish promises ease and flavor in every bite. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy slow cooking!

Bella Bacinos