22 Delicious Crock Pot Recipes Easy to Make

Slow cookers are the unsung heroes of the kitchen, especially when life gets busy. Whether you’re craving hearty comfort food, looking for quick weeknight dinners, or wanting to try something new, our roundup of 22 delicious Crock Pot recipes has got you covered. Easy to make and packed with flavor, these dishes will have everyone asking for seconds. Let’s dive into these mouthwatering meals that practically cook themselves!

Slow Cooker Beef Stew

Ultimate comfort food, this Slow Cooker Beef Stew is hearty and fuss-free. Perfect for busy days when you want a warm meal waiting.

Ingredients

• For the stew:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 cups beef broth
  • 1 cup red wine
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 carrots, sliced
  • 2 potatoes, cubed
  • 2 celery stalks, sliced
  • 1 tsp dried thyme
  • 1 bay leaf

Instructions

1. In a bowl, toss beef cubes with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 3 minutes per side. Transfer to slow cooker.
3. Deglaze the skillet with beef broth and red wine, scraping up browned bits. Pour into slow cooker.
4. Add garlic, onion, carrots, potatoes, celery, thyme, and bay leaf to the slow cooker. Stir to combine.
5. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.
6. Remove bay leaf before serving. Tip: For thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into stew during last 30 minutes of cooking.

Beef becomes melt-in-your-mouth tender, surrounded by velvety vegetables. Serve over mashed potatoes or with crusty bread for soaking up the rich broth.

Crock Pot Chicken Tacos

Easy to make and packed with flavor, these Crock Pot Chicken Tacos are a weeknight lifesaver. Just set it and forget it for a meal that’s both delicious and effortless.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup salsa
  • 1/4 cup lime juice
  • 2 tbsp taco seasoning
• For serving:
  • 8 corn tortillas
  • 1/2 cup chopped cilantro
  • 1/2 cup diced onion
  • 1 avocado, sliced

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden.
2. Transfer chicken to the Crock Pot. Tip: Searing locks in flavors, giving the chicken a richer taste.
3. In a bowl, mix salsa, lime juice, and taco seasoning. Pour over chicken.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: Cooking on low makes the chicken more tender.
5. Shred chicken with two forks directly in the Crock Pot. Stir to coat with sauce.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Warming tortillas makes them pliable and enhances flavor.
7. Serve shredded chicken on tortillas. Top with cilantro, onion, and avocado.

The chicken is juicy and flavorful, with a slight tang from the lime. Try serving with a side of black beans for a complete meal.

Easy Crock Pot Pulled Pork

Easy Crock Pot Pulled Pork is a no-fuss, flavorful dish that practically cooks itself. Every bite is tender, juicy, and packed with smoky sweetness.

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
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

1. Heat olive oil in a skillet over medium-high heat.
2. Season pork shoulder with salt and pepper.
3. Sear pork on all sides until browned, about 3-4 minutes per side.
4. Transfer pork to the crock pot.
5. In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, garlic powder, and onion powder.
6. Pour sauce over the pork in the crock pot.
7. Cover and cook on low for 8 hours or high for 4 hours.
8. Remove pork from crock pot and shred with two forks.
9. Return shredded pork to the crock pot and mix with the sauce.
10. Cook for an additional 30 minutes on low to absorb flavors.

Best served on toasted buns with coleslaw for a crunchy contrast. The pork is melt-in-your-mouth tender with a perfect balance of sweet and tangy flavors.

Crock Pot Mac and Cheese

Busy days call for simple, comforting meals that practically cook themselves. This Crock Pot Mac and Cheese delivers creamy, cheesy goodness with minimal effort.

Ingredients

• For the pasta:
  • 16 oz elbow macaroni
  • 4 cups water
• For the cheese sauce:
  • 4 cups shredded sharp cheddar cheese
  • 1 can (12 oz) evaporated milk
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder

Instructions

1. Spray the inside of your crock pot with non-stick cooking spray.
2. Add the elbow macaroni and water to the crock pot. Stir to combine.
3. Cover and cook on HIGH for 1.5 to 2 hours, stirring every 30 minutes, until the pasta is tender.
4. Drain any excess water from the crock pot.
5. In a medium bowl, mix together the evaporated milk, whole milk, melted butter, salt, pepper, and garlic powder.
6. Pour the milk mixture over the cooked pasta in the crock pot. Stir well.
7. Add the shredded cheddar cheese to the crock pot. Stir until the cheese is fully melted and the sauce is smooth.
8. Cover and cook on LOW for an additional 30 minutes, stirring occasionally, to thicken the sauce.
9. Tip: For a creamier texture, add an extra 1/4 cup of milk before the final cooking step.
10. Tip: For a crispy top, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes.
11. Tip: Let the mac and cheese sit for 5 minutes before serving to allow the sauce to thicken slightly.

Zesty and rich, this Crock Pot Mac and Cheese is a crowd-pleaser with its velvety sauce and tender pasta. Serve it with a sprinkle of paprika or crispy bacon bits for an extra flavor boost.

Slow Cooked BBQ Ribs

Fall-off-the-bone tender, these slow-cooked BBQ ribs are a crowd-pleaser. Perfect for weekend gatherings or a hearty family dinner.

Ingredients

• For the ribs:
  • 2 racks pork baby back ribs
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
• For the BBQ sauce:
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika

Instructions

1. Preheat your slow cooker to low setting (200°F).
2. Season the ribs evenly with salt, black pepper, and garlic powder.
3. Place the ribs in the slow cooker, meat side down. Cover and cook for 6 hours.
4. While the ribs cook, mix ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika in a bowl to make the BBQ sauce.
5. After 6 hours, carefully remove the ribs from the slow cooker. They should be tender but not falling apart.
6. Brush the ribs generously with the BBQ sauce on both sides.
7. Preheat your grill or broiler to high (450°F). Grill the ribs for 2-3 minutes per side until the sauce caramelizes.
8. Tip: Let the ribs rest for 5 minutes before slicing to retain juices.
9. Tip: For extra flavor, add a splash of liquid smoke to the BBQ sauce.
10. Tip: If using a broiler, watch closely to prevent burning.

Hearty and smoky, these ribs pair wonderfully with coleslaw or cornbread. Try serving them on a platter with extra sauce for dipping.

Crock Pot Chili

Forget spending hours in the kitchen; this Crock Pot Chili is your ticket to a hearty meal with minimal effort.

Ingredients

• For the base: 1 lb ground beef, 1 large onion (diced), 3 cloves garlic (minced)
• For the chili: 1 can (15 oz) kidney beans (drained), 1 can (15 oz) black beans (drained), 1 can (15 oz) diced tomatoes, 1 can (6 oz) tomato paste, 2 cups beef broth
• For seasoning: 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper

Instructions

1. Brown the ground beef in a skillet over medium heat until no pink remains, about 5 minutes.
2. Transfer the beef to the Crock Pot. Add the diced onion and minced garlic to the skillet; sauté for 2 minutes until fragrant.
3. Add the sautéed onions and garlic to the Crock Pot.
4. Stir in the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth.
5. Mix in the chili powder, cumin, paprika, salt, and black pepper until well combined.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
7. Tip: For a thicker chili, remove the lid during the last 30 minutes of cooking.
8. Tip: Taste and adjust seasoning before serving for a personalized flavor profile.
9. Tip: Serve with a dollop of sour cream or shredded cheese for added richness.

Kick back and enjoy the deep, smoky flavors and tender beans in every bite. Perfect for topping over rice or scooping up with crusty bread.

Easy Crock Pot Pot Roast

Kickstart your dinner with this effortless crock pot pot roast that promises tenderness and flavor with minimal effort.

Ingredients

• For the roast:
  • 3 lbs chuck roast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the vegetables:
  • 4 carrots, cut into 2-inch pieces
  • 3 potatoes, quartered
  • 1 onion, sliced
• For the liquid:
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side.
2. Transfer the seared roast to the crock pot. Season with salt and black pepper.
3. Arrange carrots, potatoes, and onion around the roast in the crock pot.
4. In a bowl, whisk together beef broth, Worcestershire sauce, and minced garlic. Pour over the roast and vegetables.
5. Cover and cook on low for 8 hours or on high for 4 hours, until the meat is fork-tender.
6. Tip: For a thicker gravy, remove the roast and vegetables, then simmer the liquid on the stove with a cornstarch slurry.
7. Tip: Let the roast rest for 10 minutes before slicing to retain its juices.
8. Tip: Add a sprig of rosemary or thyme for an aromatic touch during cooking.

Perfectly tender, the roast falls apart with a fork, surrounded by vegetables soaked in rich, savory juices. Serve it over mashed cauliflower for a low-carb twist or with crusty bread to soak up the gravy.

Slow Cooker Chicken and Dumplings

Just when you need comfort food without the fuss, this slow cooker chicken and dumplings delivers. Juicy chicken and fluffy dumplings come together effortlessly.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
• 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

1. Place chicken thighs, carrots, celery, onion, chicken broth, salt, pepper, and thyme in the slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender.
3. Shred chicken in the cooker using two forks. Tip: Keep the chicken in large chunks for texture.
4. In a bowl, whisk flour, baking powder, and salt for the dumplings.
5. Stir in milk and melted butter until just combined. Tip: Do not overmix to keep dumplings light.
6. Drop tablespoon-sized dough balls into the slow cooker. Space them evenly.
7. Cover and cook on HIGH for 30 minutes, until dumplings are cooked through. Tip: Avoid opening the lid to ensure dumplings fluff up.

Serve this hearty dish steaming hot, with the dumplings soaking up the rich broth. The chicken stays succulent, making every bite a comfort.

Crock Pot Lasagna

Venture into the world of easy, hearty meals with this Crock Pot Lasagna. Perfect for busy days, it layers rich flavors effortlessly.

Ingredients

• For the sauce:
  • 1 lb ground beef
  • 1 jar (24 oz) marinara sauce
  • 1 tbsp olive oil
• For the layers:
  • 9 lasagna noodles, uncooked
  • 15 oz ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp dried basil

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground beef. Cook until browned, about 5 minutes. Drain fat.
2. Stir in marinara sauce with the beef. Simmer for 5 minutes. Tip: For extra flavor, add a pinch of red pepper flakes.
3. In a bowl, mix ricotta, egg, garlic powder, and basil. Tip: Let the mixture sit for 5 minutes to blend flavors.
4. Spread 1/3 of the meat sauce in the Crock Pot. Layer 3 noodles, breaking to fit. Spread 1/2 of the ricotta mixture over noodles. Sprinkle 1/3 of mozzarella and Parmesan.
5. Repeat layers, ending with meat sauce and cheeses. Tip: Cover noodles completely to prevent drying.
6. Cover. Cook on low for 4 hours or until noodles are tender. Do not open lid during cooking.

Unbelievably tender, this lasagna boasts a perfect cheese pull. Serve with garlic bread for a comforting meal.

Slow Cooked Honey Garlic Chicken

Slow cooked honey garlic chicken is a perfect blend of sweet and savory, ideal for a hassle-free dinner. Simply toss the ingredients in the slow cooker and let it do the work.

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
  • 2 tbsp ketchup
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes

Instructions

1. Season the chicken breasts with salt and pepper. Place them in the slow cooker.
2. In a small bowl, whisk together honey, soy sauce, ketchup, olive oil, minced garlic, basil, oregano, and red pepper flakes. Tip: For a smoother sauce, warm the honey slightly before mixing.
3. Pour the sauce over the chicken in the slow cooker. Tip: Ensure the chicken is evenly coated for maximum flavor.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours. Tip: Avoid opening the lid frequently to maintain the cooking temperature.
5. Once cooked, shred the chicken with two forks directly in the slow cooker. Mix well with the sauce.

Great for serving over rice or in tacos, this dish offers a tender texture with a perfectly balanced sweet and spicy flavor. Garnish with green onions or sesame seeds for an extra touch.

Crock Pot Beef Stroganoff

You’ve got a busy day ahead, but dinner doesn’t have to be a hassle. This Crock Pot Beef Stroganoff is your ticket to a hearty meal with minimal effort.

Ingredients

For the beef:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the sauce:

• 1 onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• 2 tbsp all-purpose flour

For serving:

• 12 oz egg noodles, cooked
• Fresh parsley, chopped

Instructions

1. Heat olive oil in a skillet over medium-high heat. Add beef cubes, salt, and pepper. Brown the beef on all sides, about 5 minutes. Transfer to the Crock Pot.
2. In the same skillet, sauté onion and garlic until soft, about 3 minutes. Add mushrooms and cook for another 5 minutes. Transfer to the Crock Pot.
3. Pour beef broth, Worcestershire sauce, and Dijon mustard into the Crock Pot. Stir to combine. Cover and cook on low for 8 hours or high for 4 hours.
4. In a small bowl, whisk sour cream and flour until smooth. Stir into the Crock Pot. Cook for an additional 30 minutes on high until the sauce thickens.
5. Serve the stroganoff over cooked egg noodles. Garnish with fresh parsley.

Beef stroganoff is creamy, rich, and packed with umami flavors. Try serving it with a side of steamed green beans for a complete meal.

Easy Crock Pot Turkey Breast

Easy Crock Pot Turkey Breast is a no-fuss, flavorful dish perfect for busy weeknights or lazy Sundays. Expect tender, juicy meat with minimal effort.

Ingredients

• For the turkey:
  • 1 (4 to 5-pound) boneless turkey breast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
• For the broth:
  • 1 cup chicken broth

Instructions

1. Pat the turkey breast dry with paper towels to ensure even seasoning.
2. Rub the turkey breast with olive oil, then evenly coat with salt, pepper, garlic powder, onion powder, and thyme.
3. Place the seasoned turkey breast in the crock pot.
4. Pour chicken broth around the turkey to keep it moist during cooking.
5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the internal temperature reaches 165°F.
6. Let the turkey rest for 10 minutes before slicing to retain juices.

The turkey breast turns out incredibly moist, with a subtle herby flavor that pairs well with mashed potatoes or a crisp salad. Try shredding leftovers for sandwiches or wraps.

Slow Cooker Vegetable Soup

Just when you need a hearty, no-fuss meal, this slow cooker vegetable soup comes to the rescue. Packed with nutrients and flavor, it’s a set-it-and-forget-it kind of dish.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
• For the vegetables:
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium potato, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, undrained
• For seasoning:
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic. Cook until softened, about 5 minutes.
2. Transfer the onion and garlic to the slow cooker. Tip: This step builds a flavor base for the soup.
3. Add vegetable broth, carrots, celery, potato, green beans, and diced tomatoes to the slow cooker.
4. Season with thyme, salt, and pepper. Stir to combine. Tip: Layering ingredients ensures even cooking.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: The longer it cooks, the more flavors meld.
6. Check the vegetables for tenderness before serving. Adjust seasoning if necessary.

Comforting and rich, this soup boasts a velvety texture with chunks of tender vegetables. Serve it with a sprinkle of fresh herbs or a side of crusty bread for a complete meal.

Crock Pot Apple Crisp

This Crock Pot Apple Crisp is a no-fuss dessert that brings warmth and comfort to any table. Toss everything in the slow cooker and let it do the work.

Ingredients

• For the filling:
  • 6 cups peeled, sliced apples
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
• For the topping:
  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine apples, granulated sugar, lemon juice, cinnamon, and nutmeg. Toss to coat evenly.
2. Transfer the apple mixture to the Crock Pot. Spread it out evenly.
3. In another bowl, mix oats, flour, brown sugar, and salt. Add cubed butter. Use your fingers to blend until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the apples in the Crock Pot.
5. Cover and cook on HIGH for 2 hours or LOW for 4 hours, until the apples are tender.
6. Remove the lid for the last 30 minutes to let the topping crisp up.

Velvety soft apples meet a crunchy, buttery topping in this effortless dessert. Serve warm with a scoop of vanilla ice cream for a classic touch or drizzle with caramel for extra indulgence.

Slow Cooked Mongolian Beef

Gather your ingredients for a dish that transforms simple beef into a tender, flavorful masterpiece. This slow-cooked Mongolian beef recipe is perfect for busy weeknights, offering a hands-off approach to a delicious meal.

Ingredients

For the beef:

– 1.5 lbs flank steak, sliced against the grain into 1/4-inch strips
– 1/4 cup cornstarch
– 2 tbsp vegetable oil

For the sauce:

– 1/2 cup soy sauce
– 1/2 cup water
– 1/2 cup brown sugar
– 1 tsp minced garlic
– 1 tsp minced ginger
– 1/2 tsp red pepper flakes

Instructions

1. Toss the flank steak strips with cornstarch until fully coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Brown the beef strips in batches, about 2 minutes per side. Tip: Avoid overcrowding the skillet to ensure even browning.
3. Transfer the browned beef to a slow cooker.
4. In a bowl, whisk together soy sauce, water, brown sugar, garlic, ginger, and red pepper flakes. Pour over the beef in the slow cooker.
5. Cover and cook on low for 4 hours. Tip: Stirring halfway through ensures even flavor distribution.
6. After cooking, let the beef sit for 5 minutes to thicken the sauce. Tip: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water and stir into the slow cooker, then cook for an additional 10 minutes.
Zesty and rich, this Mongolian beef falls apart with a fork, its sauce perfectly balancing sweet and savory. Serve over steamed rice or crisp lettuce wraps for a textural contrast.

Crock Pot Chicken Alfredo

Kickstart your dinner with this effortless Crock Pot Chicken Alfredo. Perfect for busy nights, it’s creamy, comforting, and ready when you are.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 4 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For serving:
  • 12 oz fettuccine, cooked al dente
  • 2 tbsp chopped parsley

Instructions

1. Season chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3 minutes per side until golden. Transfer to crock pot.
3. In a bowl, whisk together heavy cream, Parmesan, garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over chicken.
4. Cover and cook on low for 4 hours. Tip: Stir halfway to prevent sticking.
5. Remove chicken and shred. Return to pot and stir. Tip: For thicker sauce, uncover and cook on high for 15 minutes.
6. Serve over cooked fettuccine. Garnish with parsley. Tip: Add steamed broccoli for a veggie boost.

Velvety sauce clings to tender chicken and pasta for a rich bite. Try topping with extra Parmesan and red pepper flakes for a kick.

Easy Crock Pot Meatballs

Want a hassle-free dinner that’s both hearty and delicious? These Easy Crock Pot Meatballs are your answer. Just set it and forget it.

Ingredients

• For the meatballs:
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup water
  • 1 tbsp brown sugar
  • 1 tsp Italian seasoning
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined.
2. Shape the mixture into 1-inch meatballs. Tip: Wet your hands to prevent sticking.
3. Place meatballs in the crock pot.
4. In a separate bowl, mix crushed tomatoes, water, brown sugar, Italian seasoning, and salt.
5. Pour the sauce over the meatballs in the crock pot.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Avoid opening the lid to keep the heat consistent.
7. Check for doneness by cutting a meatball in half; it should be no longer pink inside.

Keep these meatballs tender and juicy by not overmixing the meat. Serve over spaghetti or as a sub sandwich filling for a twist.

Slow Cooker Lentil Soup

Zesty and hearty, this slow cooker lentil soup is a no-fuss meal that packs flavor and nutrition. Perfect for busy days, it requires minimal prep and delivers maximum comfort.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the lentils and broth:
  • 1 cup dried green lentils, rinsed
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 bay leaf
• For finishing:
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant. Transfer to slow cooker.
3. Add lentils, vegetable broth, cumin, smoked paprika, and bay leaf to the slow cooker. Stir to combine.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until lentils are tender.
5. Remove bay leaf. Stir in lemon juice. Season with salt and pepper.
6. Let the soup sit for 5 minutes before serving to allow flavors to meld.

Lusciously thick and rich, this soup boasts a smoky depth from the paprika. Serve with a dollop of Greek yogurt or crusty bread for a satisfying meal.

Crock Pot Pineapple Chicken

Deliciously easy, this Crock Pot Pineapple Chicken brings a tropical twist to your dinner table with minimal effort.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp minced garlic
  • 1 tsp ground ginger
• For garnish:
  • 1/2 cup diced pineapple
  • 2 tbsp chopped green onions

Instructions

1. Season the chicken breasts with salt and pepper.
2. Place the chicken in the Crock Pot.
3. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, apple cider vinegar, minced garlic, and ground ginger.
4. Pour the sauce over the chicken in the Crock Pot.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For tender chicken, avoid opening the lid during cooking.
6. Once cooked, shred the chicken with two forks directly in the pot. Tip: The chicken should easily fall apart when done.
7. Stir in diced pineapple and let it warm through for about 5 minutes.
8. Garnish with chopped green onions before serving. Tip: For a colorful presentation, serve over a bed of white rice.

Hearty and flavorful, this dish pairs the sweetness of pineapple with the savory depth of soy sauce. Serve it over rice or in tacos for a versatile meal that’s sure to impress.

Slow Cooked Sausage and Peppers

Outstanding for a busy weeknight, this dish combines juicy sausages with sweet peppers in a hearty, slow-cooked meal. Only 10 minutes of prep gets it started.

Ingredients

• For the sausage and peppers:
  • 1.5 lbs Italian sausage links
  • 3 bell peppers, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 1 tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Brown the sausages in a skillet over medium heat for 5 minutes, turning occasionally. Tip: Browning adds depth of flavor.
2. Transfer the sausages to the slow cooker.
3. In the same skillet, sauté peppers, onion, and garlic for 3 minutes until slightly soft. Tip: Sautéing veggies first enhances their sweetness.
4. Add the sautéed veggies to the slow cooker.
5. Pour diced tomatoes, chicken broth, Italian seasoning, salt, and pepper over the sausages and veggies.
6. Cover and cook on low for 6 hours or high for 3 hours. Tip: Low and slow yields the most tender results.
7. Check for doneness; sausages should reach an internal temperature of 160°F.

Best served over creamy polenta or crusty bread to soak up the rich sauce. The peppers soften into a sweet contrast against the savory sausages.

Crock Pot Chocolate Lava Cake

Just when you thought your Crock Pot couldn’t get any more versatile, here comes a dessert that’ll blow your mind. Crock Pot Chocolate Lava Cake is your ticket to a decadent, fuss-free treat.

Ingredients

• For the cake:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
• For the topping:
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 cup boiling water

Instructions

1. Grease the inside of your Crock Pot with butter or cooking spray.
2. In a medium bowl, whisk together flour, 1/2 cup sugar, 2 tbsp cocoa powder, baking powder, and salt.
3. Stir in milk, melted butter, and vanilla extract until just combined. Tip: Don’t overmix to keep the cake tender.
4. Spread the batter evenly in the bottom of the Crock Pot.
5. In a small bowl, mix 1/2 cup sugar and 1/4 cup cocoa powder. Sprinkle evenly over the batter.
6. Pour boiling water over the top but do not stir. Tip: The water creates the lava effect as it sinks during cooking.
7. Cover and cook on high for 2 hours or until the top is set but the center is still gooey. Tip: Check at 1.5 hours to prevent overcooking.
8. Turn off the Crock Pot and let it sit, covered, for 30 minutes before serving.

The cake will have a fluffy top with a rich, molten chocolate center. Serve warm with a scoop of vanilla ice cream for an irresistible contrast.

Easy Crock Pot Corn Chowder

You’ll love how this Easy Crock Pot Corn Chowder brings comfort to your table with minimal effort. Perfect for busy days, it’s a creamy, hearty dish that cooks itself while you go about your day.

Ingredients

– For the base: 4 cups frozen corn kernels, 1 medium diced onion, 2 minced garlic cloves, 4 cups chicken broth
– For creaminess: 1 cup heavy cream, 1 cup milk
– For thickening: 2 tbsp butter, 2 tbsp all-purpose flour
– For seasoning: 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika

Instructions

1. Combine the frozen corn, diced onion, minced garlic, and chicken broth in the crock pot.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
3. After cooking, blend half of the soup directly in the pot with an immersion blender for a creamy texture with chunks. Tip: For a smoother soup, blend all of it.
4. In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1 minute until golden.
5. Gradually whisk in the heavy cream and milk to the roux until smooth, then stir this mixture into the crock pot.
6. Add the salt, black pepper, and smoked paprika, stirring well to combine.
7. Cover and cook on HIGH for an additional 30 minutes, until the chowder is thickened and heated through. Tip: Stir occasionally to prevent sticking.
8. Taste and adjust seasoning if necessary before serving. Tip: Garnish with crispy bacon or fresh herbs for extra flavor.

Velvety and rich, this corn chowder is a bowl of comfort with a smoky depth. Serve it with a side of crusty bread or top with shredded cheese for a satisfying meal.

Conclusion

Variety is the spice of life, and our roundup of 22 Delicious Crock Pot Recipes offers just that! From hearty stews to sweet treats, there’s something for every taste and occasion. We invite you to try these easy-to-make recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy slow cooking!

Bella Bacinos