Oh, the joy of coming home to a meal that’s been simmering all day, filling your house with mouthwatering aromas! Our roundup of 20 Delicious Crock Pot Dinner Recipes Easy is here to transform your weeknights. From hearty comfort foods to light, seasonal favorites, these fuss-free recipes promise big flavors with minimal effort. Dive in and discover your next go-to slow cooker masterpiece!
Slow Cooker Beef Stew
Even the busiest of days can end with a comforting bowl of slow cooker beef stew, a dish that practically makes itself while you go about your day. This methodical guide will walk you through each step, ensuring a flavorful and tender result every time.
Ingredients
- For the beef: 2 lbs beef chuck, cut into 1-inch cubes
- For seasoning: 1 tsp salt, 1/2 tsp black pepper, 1 tbsp olive oil
- For the vegetables: 3 carrots, peeled and sliced into 1/2-inch pieces, 2 potatoes, peeled and cut into 1-inch cubes, 1 onion, chopped
- For the liquid: 4 cups beef broth, 2 tbsp tomato paste, 1 tsp Worcestershire sauce
- For thickening: 2 tbsp all-purpose flour
Instructions
- Season the beef cubes with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side, then transfer to the slow cooker.
- In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Transfer to the slow cooker.
- Add the carrots and potatoes to the slow cooker.
- In a bowl, whisk together beef broth, tomato paste, and Worcestershire sauce. Pour over the ingredients in the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
- In a small bowl, mix flour with 1/4 cup of the stew liquid until smooth. Stir back into the stew to thicken. Cook for an additional 30 minutes.
Ladle this hearty stew into bowls and enjoy the tender beef and vegetables in a rich, flavorful broth. Serve with a slice of crusty bread for dipping, making sure to savor every bite of this comforting classic.
Crock Pot Chicken and Dumplings
First, let’s dive into making a comforting bowl of Crock Pot Chicken and Dumplings, perfect for those cozy nights in. This recipe simplifies the classic dish into manageable steps, ensuring even beginners can achieve delicious results.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- For the dumplings:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 tbsp unsalted butter, melted
Instructions
- Place the chicken breasts in the crock pot. Pour the chicken broth over the chicken, ensuring it’s fully submerged.
- Season the chicken with salt, black pepper, and garlic powder. Cover and cook on low for 6 hours or until the chicken is tender and easily shreds.
- Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Return the shredded chicken to the broth.
- In a mixing bowl, combine the flour, baking powder, and salt for the dumplings. Stir in the milk and melted butter until a dough forms.
- Drop tablespoon-sized pieces of the dumpling dough into the crock pot. Cover and cook on high for 30 minutes, or until the dumplings are cooked through and fluffy.
- Tip: For extra flavor, add a bay leaf to the broth while cooking the chicken. Tip: Ensure the dumplings are fully submerged in the broth to cook evenly. Tip: Let the dumplings rest for 5 minutes after cooking to firm up.
Comforting and hearty, this dish features tender chicken and fluffy dumplings in a rich broth. Serve it with a side of crusty bread to soak up every last drop of flavor.
Easy Crock Pot Pulled Pork
Zesty and effortlessly delicious, this Easy Crock Pot Pulled Pork is a game-changer for busy weeknights or lazy weekends. Let me guide you through each step to ensure tender, flavorful results every time.
Ingredients
- For the pork:
- 3 lbs pork shoulder
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the sauce:
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Season the pork shoulder evenly with salt and pepper, then sear in the skillet until browned on all sides, approximately 4 minutes per side.
- Transfer the seared pork to the crock pot.
- In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, and onion powder until well combined.
- Pour the sauce mixture over the pork in the crock pot, ensuring the pork is fully coated.
- Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred easily with a fork.
- Remove the pork from the crock pot and shred it using two forks, discarding any large pieces of fat.
- Return the shredded pork to the crock pot and stir to coat with the sauce. Let it warm through for an additional 10 minutes.
Juicy and packed with flavor, this pulled pork is perfect for sandwiches, tacos, or even atop a loaded baked potato. The slow cooking process ensures a melt-in-your-mouth texture that’s irresistibly good.
Slow Cooker Turkey Chili
Let’s dive into making a comforting bowl of Slow Cooker Turkey Chili, perfect for those busy days when you want a hearty meal without the fuss. This recipe is designed for beginners, guiding you through each step to ensure a delicious outcome.
Ingredients
- For the chili base:
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the seasoning:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- For the liquid and beans:
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup chicken broth
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Ensure the turkey is fully cooked to avoid any food safety issues.
- Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes. Tip: Cooking the onions and garlic until fragrant enhances the chili’s flavor.
- Transfer the turkey mixture to the slow cooker.
- Add the chili powder, ground cumin, paprika, and cayenne pepper to the slow cooker, stirring to combine with the turkey mixture.
- Pour in the diced tomatoes, kidney beans, and chicken broth, stirring well to incorporate all ingredients.
- Cover and cook on low for 6 hours or on high for 3 hours. Tip: Slow cooking allows the flavors to meld together beautifully.
Your Slow Cooker Turkey Chili will have a rich, hearty texture with a perfect balance of spices. Serve it topped with shredded cheese and a dollop of sour cream for an extra layer of flavor.
Crock Pot Mac and Cheese
Let’s dive into making the creamiest Crock Pot Mac and Cheese you’ve ever tasted. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.
Ingredients
- For the pasta:
- 16 oz elbow macaroni
- For the cheese sauce:
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cups whole milk
- 1/2 cup unsalted butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- Boil the elbow macaroni in a large pot of salted water for 6 minutes, then drain. Tip: The pasta will finish cooking in the crock pot, so it should be al dente.
- In the crock pot, combine the melted butter, milk, salt, pepper, and paprika. Stir well to mix.
- Add the drained macaroni to the crock pot and stir to coat with the milk mixture.
- Cover and cook on LOW for 2 hours, stirring every 30 minutes to prevent sticking. Tip: If the sauce seems too thick, add a little more milk.
- After 2 hours, add the shredded cheddar, mozzarella, and Parmesan cheeses. Stir until the cheeses are completely melted and the sauce is smooth. Tip: For extra creaminess, let it sit for 5 minutes before serving.
- Serve hot. Your Crock Pot Mac and Cheese will be luxuriously creamy with a perfect blend of cheesy flavors. Try topping it with crispy bacon bits or breadcrumbs for added texture.
You’ll love how the cheeses melt together to create a smooth, velvety sauce that clings to every piece of pasta. This dish is a crowd-pleaser that’s as easy to make as it is delicious.
Slow Cooker Honey Garlic Chicken
You’ll find that this Slow Cooker Honey Garlic Chicken is a game-changer for busy weeknights, combining the sweetness of honey with the punch of garlic in a fuss-free way that your slow cooker does all the work for.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/3 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
Instructions
- Season the chicken breasts with salt and pepper, then place them in the slow cooker.
- In a medium bowl, whisk together honey, soy sauce, ketchup, olive oil, minced garlic, dried basil, dried oregano, and red pepper flakes until well combined.
- Pour the sauce over the chicken in the slow cooker, ensuring each piece is evenly coated.
- Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Once cooked, remove the chicken from the slow cooker and let it rest for 5 minutes before serving. Tip: For a thicker sauce, transfer the sauce to a saucepan and simmer for 5-10 minutes until reduced to your desired consistency.
- Serve the chicken drizzled with the sauce. Tip: Garnish with sesame seeds and chopped green onions for added texture and flavor.
- Tip: This dish pairs wonderfully with steamed rice or roasted vegetables for a complete meal.
Unbelievably tender and packed with flavor, this honey garlic chicken offers a perfect balance of sweet and savory. Try shredding the chicken and serving it over a bed of greens for a lighter option.
Crock Pot Beef and Broccoli
Creating a delicious Crock Pot Beef and Broccoli is simpler than you might think, especially when you let your slow cooker do most of the work. Follow these steps to achieve a tender, flavorful dish that’s perfect for busy weeknights.
Ingredients
- For the beef: 1.5 lbs beef chuck, sliced into thin strips
- For the sauce: 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tbsp sesame oil, 3 garlic cloves (minced), 1/4 tsp red pepper flakes
- For the broccoli: 4 cups broccoli florets
- For thickening: 2 tbsp cornstarch, 2 tbsp water
Instructions
- Place the beef strips into the crock pot.
- In a small bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and red pepper flakes to make the sauce. Pour over the beef.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the beef is tender. Tip: For even cooking, stir the beef once halfway through.
- In a small bowl, mix cornstarch and water to create a slurry. Stir into the crock pot to thicken the sauce. Tip: Add the slurry slowly to avoid clumping.
- Add the broccoli florets to the crock pot, stirring to coat them in the sauce. Cover and cook on HIGH for an additional 30 minutes, or until the broccoli is tender but still vibrant green. Tip: For crispier broccoli, add it during the last 15 minutes of cooking.
- Serve hot over a bed of steamed rice or noodles.
Tender beef and crisp broccoli come together in a savory, slightly sweet sauce that’s irresistibly good. For a fun twist, try serving it in lettuce wraps for a low-carb option.
Slow Cooker Creamy Chicken Alfredo
Zesty and comforting, this Slow Cooker Creamy Chicken Alfredo is a dream come true for busy weeknights. Perfectly tender chicken and al dente pasta swim in a luxuriously creamy sauce, all made effortlessly in your slow cooker.
Ingredients
- For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For serving:
- 8 oz fettuccine pasta, cooked al dente
- 2 tbsp chopped parsley
Instructions
- Place the chicken breasts in the slow cooker. Sprinkle with garlic powder, onion powder, salt, and black pepper.
- In a medium bowl, whisk together heavy cream, chicken broth, Parmesan cheese, garlic powder, salt, and black pepper. Pour over the chicken.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Tip: Let the chicken rest for a few minutes before shredding to keep it juicy.
- Return the shredded chicken to the slow cooker. Stir to combine with the sauce.
- Add the cooked fettuccine pasta to the slow cooker. Gently toss until the pasta is evenly coated with the sauce. Tip: If the sauce is too thick, add a splash of chicken broth to reach your desired consistency.
- Cover and cook on HIGH for an additional 15 minutes, allowing the flavors to meld.
- Garnish with chopped parsley before serving. Tip: For an extra touch of flavor, sprinkle with additional Parmesan cheese.
Perfectly creamy with a hint of garlic, this dish is a crowd-pleaser. Serve it with a side of steamed broccoli or a crisp salad for a complete meal.
Crock Pot Sausage and Peppers
Getting dinner on the table doesn’t have to be a hassle, especially when you have a Crock Pot to do most of the work. This Crock Pot Sausage and Peppers recipe is a foolproof way to enjoy a hearty meal with minimal effort, perfect for busy weeknights or lazy weekends.
Ingredients
- For the sausage and peppers:
- 1 lb Italian sausage links
- 2 large bell peppers, sliced into 1/2-inch strips
- 1 large onion, sliced into 1/2-inch strips
- 2 cloves garlic, minced
- For the sauce:
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place the Italian sausage links in the bottom of the Crock Pot.
- Add the sliced bell peppers and onion on top of the sausages.
- Sprinkle the minced garlic over the vegetables.
- In a medium bowl, combine the diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper. Stir well to mix.
- Pour the tomato mixture over the sausages and vegetables in the Crock Pot.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the sausages are cooked through and the vegetables are tender.
- Tip: For extra flavor, brown the sausages in a skillet before adding them to the Crock Pot.
- 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.
- Tip: Serve the sausages whole or slice them into bite-sized pieces before serving, depending on your preference.
Ready to serve, this dish boasts tender sausages and sweet, softened peppers in a rich, herb-infused tomato sauce. For a complete meal, spoon it over a bed of creamy polenta or alongside a crusty loaf of bread to soak up the delicious sauce.
Slow Cooker BBQ Ribs
Mastering the art of slow cooking can transform your home meals into restaurant-quality dishes, and these Slow Cooker BBQ Ribs are no exception. Perfect for beginners, this recipe breaks down each step to ensure tender, flavorful ribs every time.
Ingredients
- For the ribs:
- 2 lbs pork baby back ribs
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the BBQ sauce:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Prepare the ribs by removing the membrane from the back for tender results. Pat dry with paper towels.
- Rub the ribs evenly with olive oil, then season with salt and black pepper.
- Place the ribs in the slow cooker, standing up against the sides if possible to fit.
- In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, and onion powder to make the BBQ sauce.
- Pour the BBQ sauce over the ribs, ensuring they are fully coated.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the meat is tender and pulls away from the bone easily.
- For a caramelized finish, transfer the ribs to a baking sheet, brush with additional sauce, and broil for 3-5 minutes until bubbly.
Rich in flavor and fall-off-the-bone tender, these Slow Cooker BBQ Ribs are a crowd-pleaser. Serve them atop a pile of creamy coleslaw or with a side of cornbread for a complete meal.
Crock Pot Vegetable Soup
After a long day, nothing beats coming home to a warm, hearty bowl of Crock Pot Vegetable Soup. This recipe is perfect for beginners, offering a simple yet satisfying way to pack in your daily veggies with minimal effort.
Ingredients
- For the base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- For the soup:
- 4 cups vegetable broth
- 2 cups water
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 2 medium potatoes, cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Transfer the sautéed onion and garlic to the crock pot.
- Add the vegetable broth, water, carrots, celery, potatoes, green beans, diced tomatoes with their juice, thyme, basil, salt, and pepper to the crock pot. Stir to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender.
- Tip: For a thicker soup, mash some of the potatoes against the side of the crock pot before serving.
- Tip: If you prefer a smoother texture, blend half of the soup with an immersion blender before serving.
- Tip: Taste and adjust the seasoning with more salt and pepper if needed before serving.
Upon serving, you’ll notice the soup has a comforting, chunky texture with a rich, savory flavor. For a creative twist, top each bowl with a sprinkle of grated Parmesan cheese or a dollop of pesto.
Slow Cooker Lasagna
Lasagna doesn’t have to be a labor-intensive dish that keeps you in the kitchen all day. With this slow cooker version, you can enjoy all the comforting layers of traditional lasagna with minimal effort.
Ingredients
- For the sauce:
- 1 lb ground beef
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 24 oz jar marinara sauce
- 1 tbsp Italian seasoning
- For the layers:
- 9 lasagna noodles, uncooked
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
Instructions
- In a skillet over medium heat, brown the ground beef with the onion and garlic until the beef is no longer pink, about 5 minutes. Drain any excess fat.
- Stir in the marinara sauce and Italian seasoning into the beef mixture. Simmer for 5 minutes to blend the flavors.
- In a bowl, mix the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, and egg until well combined.
- Spread a thin layer of the meat sauce on the bottom of the slow cooker.
- Place 3 uncooked lasagna noodles over the sauce, breaking them to fit if necessary.
- Spread half of the cheese mixture over the noodles, then cover with a layer of meat sauce.
- Repeat the layers: noodles, remaining cheese mixture, and meat sauce.
- Top with the remaining 3 noodles and the rest of the meat sauce.
- Sprinkle the remaining 1 cup of mozzarella cheese on top.
- Cover and cook on LOW for 4 hours or until the noodles are tender. Avoid opening the lid during cooking to keep the heat consistent.
Keep in mind that the lasagna will be moist and saucy, with the noodles perfectly tender from slow cooking. For a festive twist, serve with a side of garlic bread and a crisp green salad.
Crock Pot Chicken Tacos
Delving into the world of slow-cooked meals, Crock Pot Chicken Tacos stand out as a fuss-free, flavor-packed option perfect for any day of the week. This guide will walk you through each step to ensure your tacos are nothing short of delicious.
Ingredients
- For the chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- For the sauce:
- 1 cup chicken broth
- 1/4 cup lime juice
- 2 tbsp chopped cilantro
- For serving:
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
Instructions
- Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, cumin, and chili powder.
- Sear the chicken for 2-3 minutes on each side until golden brown. This step locks in the flavors.
- Transfer the chicken to the crock pot. Pour in the chicken broth and lime juice, ensuring the chicken is mostly submerged.
- Cover and cook on low for 6 hours or on high for 3 hours. The chicken should be tender enough to shred easily with a fork.
- Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot and mix with the cooking liquid.
- Warm the tortillas according to package instructions. This makes them pliable and ready to fill.
- Assemble the tacos by placing shredded chicken on each tortilla, then topping with lettuce, tomatoes, cheese, and a dollop of sour cream.
Now, these Crock Pot Chicken Tacos boast a juicy, tender texture with a zesty lime and cilantro kick. For a creative twist, serve them with a side of avocado slices or a drizzle of hot sauce to elevate the flavors further.
Slow Cooker Pot Roast
Very few dishes offer the comfort and simplicity of a slow cooker pot roast, perfect for those looking to master their first hearty meal. This guide will walk you through each step, ensuring a tender, flavorful result every time.
Ingredients
- For the roast:
- 3 lbs beef chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the vegetables:
- 4 carrots, peeled and cut into 2-inch pieces
- 3 potatoes, peeled and quartered
- 1 onion, sliced
- For the liquid:
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Season the beef chuck roast with salt and pepper, then sear in the skillet for 3-4 minutes per side until browned. Tip: Searing locks in flavors, so don’t skip this step.
- Transfer the seared roast to the slow cooker.
- In the same skillet, add the carrots, potatoes, and onion, sautéing for 5 minutes until slightly softened.
- Place the sautéed vegetables around the roast in the slow cooker.
- Whisk together the beef broth, Worcestershire sauce, and dried thyme in a bowl, then pour over the roast and vegetables. Tip: This liquid will become your gravy, so ensure it covers the ingredients well.
- Cover and cook on low for 8 hours or on high for 4 hours, until the meat is fork-tender. Tip: Resist the urge to open the lid frequently, as it releases heat and extends cooking time.
- Once cooked, remove the roast and vegetables from the slow cooker, letting the meat rest for 10 minutes before slicing.
Outcome: The slow cooker pot roast emerges incredibly tender, with vegetables soaked in rich, savory juices. Serve it over a bed of mashed cauliflower for a low-carb twist or alongside crusty bread to soak up every last drop of gravy.
Crock Pot Spaghetti Bolognese
Just imagine coming home to the rich, comforting aroma of spaghetti bolognese that’s been simmering all day in your crock pot. This methodical guide will walk you through creating this classic dish with ease, perfect for beginners looking to master their slow cooker.
Ingredients
- For the sauce:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- For serving:
- 12 oz spaghetti
- Grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- In a skillet over medium heat, brown the ground beef until no longer pink, about 5 minutes. Drain excess fat.
- Add the diced onion, minced garlic, carrot, and celery to the skillet. Cook until vegetables are softened, about 5 minutes.
- Transfer the beef and vegetable mixture to the crock pot. Stir in the crushed tomatoes, tomato paste, beef broth, oregano, and basil. Season with salt and pepper.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, stirring occasionally.
- About 30 minutes before serving, cook the spaghetti according to package instructions until al dente. Drain.
- Serve the bolognese sauce over the cooked spaghetti. Garnish with grated Parmesan cheese and fresh basil leaves.
Your Crock Pot Spaghetti Bolognese will have a hearty texture and deep, savory flavors that meld beautifully during the slow cooking process. Try serving it with a side of garlic bread to soak up every last bit of sauce.
Slow Cooker Chicken Curry
Every home cook knows the joy of coming back to a meal that’s been simmering to perfection all day, and this Slow Cooker Chicken Curry is no exception. Easy to prepare and packed with flavor, it’s a foolproof dish that promises comfort in every bite.
Ingredients
- For the curry:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- 1 tsp salt
- For serving:
- Fresh cilantro, chopped
- Cooked basmati rice
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
- Stir in the curry powder, cumin, and turmeric, cooking for another minute until fragrant. This step unlocks the spices’ flavors.
- Transfer the spice mixture to the slow cooker. Add the chicken pieces, coconut milk, chicken broth, tomato paste, brown sugar, and salt, stirring to combine.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and the sauce has thickened.
- Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the dish.
- Tip: If the sauce is too thin, remove the lid and cook on HIGH for the last 30 minutes to reduce.
- Tip: Taste and adjust the seasoning before serving, adding more salt or sugar if needed.
- Garnish with fresh cilantro and serve over cooked basmati rice.
Your Slow Cooker Chicken Curry will have a creamy texture with a perfect balance of spicy and sweet flavors. Try serving it with a side of naan bread for scooping up the delicious sauce.
Crock Pot Beef Stroganoff
Here’s a comforting classic that’s perfect for busy weeknights or lazy weekends. Crock Pot Beef Stroganoff transforms simple ingredients into a creamy, savory dish with minimal effort.
Ingredients
- For the beef:
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- For finishing:
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 8 oz egg noodles
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes, salt, and pepper. Brown the beef on all sides, about 5 minutes, then transfer to the crock pot.
- In the same skillet, add the onion, garlic, and mushrooms. Cook until the onions are translucent and the mushrooms have softened, about 5 minutes. Transfer to the crock pot.
- Pour the beef broth, Worcestershire sauce, and Dijon mustard into the crock pot. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before serving, mix the sour cream and flour in a small bowl until smooth. Stir into the crock pot to thicken the sauce.
- Cook the egg noodles according to package instructions. Drain and serve topped with the beef stroganoff.
You’ll love the tender beef and creamy sauce over a bed of buttery noodles. For a twist, try serving it over mashed potatoes or with a side of steamed green beans.
Slow Cooker Pork Chops
Creating a delicious meal doesn’t have to be complicated, especially when you have a slow cooker to do most of the work. Today, we’re focusing on a dish that’s both hearty and easy to prepare: Slow Cooker Pork Chops. Perfect for beginners, this recipe will guide you through each step to ensure a flavorful result.
Ingredients
- For the pork chops:
- 4 bone-in pork chops, about 1 inch thick
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- For the sauce:
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
Instructions
- Season both sides of the pork chops with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Tip: Searing locks in the juices, ensuring your pork chops stay moist.
- Transfer the seared pork chops to the slow cooker.
- In a medium bowl, whisk together chicken broth, soy sauce, honey, minced garlic, and Worcestershire sauce. Pour this mixture over the pork chops in the slow cooker.
- Cover and cook on low for 6 hours or on high for 3 hours. Tip: Cooking on low for a longer period tenderizes the meat more effectively.
- Once cooking is complete, carefully remove the pork chops from the slow cooker. Let them rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, making the pork chops even more flavorful.
With their tender texture and rich, savory-sweet sauce, these Slow Cooker Pork Chops are sure to impress. Serve them over a bed of mashed potatoes or steamed rice to soak up all the delicious sauce.
Crock Pot Lentil Soup
After a long day, nothing beats coming home to a warm, hearty bowl of Crock Pot Lentil Soup. This recipe is perfect for beginners, offering a simple yet flavorful dish that practically cooks itself.
Ingredients
- For the base:
- 1 cup dried green lentils, rinsed and drained
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- For the broth:
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- For finishing:
- 2 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
Instructions
- Place the rinsed lentils, diced onion, carrots, celery, and minced garlic into the crock pot.
- Pour in the vegetable broth and add the diced tomatoes with their juice.
- Season with ground cumin, smoked paprika, salt, and black pepper. Stir well to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender. Tip: Stirring is not necessary during cooking, but check the liquid level halfway through; add a little water if it seems too thick.
- Once cooked, stir in the fresh lemon juice and chopped parsley. Tip: The lemon juice brightens the flavors, so don’t skip it!
- Let the soup sit for 5 minutes before serving to allow the flavors to meld. Tip: For a thicker soup, use an immersion blender to lightly puree a portion of it.
Enjoy this Crock Pot Lentil Soup with its rich, earthy flavors and velvety texture. Serve it with a slice of crusty bread or a dollop of yogurt for an extra touch of comfort.
Slow Cooker Garlic Butter Chicken
Begin your culinary journey with this effortlessly delicious Slow Cooker Garlic Butter Chicken, a dish that promises to fill your home with mouthwatering aromas and deliver tender, flavorful chicken with minimal effort.
Ingredients
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- For the garlic butter sauce:
- 1/2 cup unsalted butter, melted
- 4 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
Instructions
- Season the chicken breasts evenly with salt and black pepper on both sides.
- Place the seasoned chicken breasts at the bottom of your slow cooker.
- In a small bowl, combine the melted butter, minced garlic, parsley, onion powder, and red pepper flakes to create the garlic butter sauce.
- Pour the garlic butter sauce over the chicken breasts, ensuring they are fully coated.
- Cover the slow cooker and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Once cooked, let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Velvety in texture and rich in flavor, this Slow Cooker Garlic Butter Chicken is a testament to how simple ingredients can create a profoundly satisfying meal. Serve it over a bed of fluffy rice or alongside roasted vegetables for a complete, comforting dish.
Conclusion
Now that you’ve explored these 20 delicious Crock Pot dinner recipes, it’s clear how easy and rewarding slow cooking can be. Whether you’re a busy parent or just love coming home to a ready-made meal, these recipes are sure to delight. Don’t forget to try them out, leave a comment with your favorites, and share the love by pinning this article on Pinterest. Happy cooking!
