20 Delicious 3 qt. Crock Pot Recipes for Busy Weeknights

Are you tired of scrambling to put dinner on the table after a long day? Look no further! Our roundup of 20 Delicious 3 qt. Crock Pot Recipes is here to save your busy weeknights. From hearty comfort foods to light seasonal favorites, these easy-to-follow recipes promise minimal prep and maximum flavor. Let’s turn your slow cooker into your new best friend in the kitchen—keep reading for dishes that’ll have everyone asking for seconds!

Slow Cooker Beef Stew

Gently simmered to perfection, this Slow Cooker Beef Stew is a testament to the magic of low and slow cooking, where each ingredient melds together to create a symphony of flavors that comfort and delight.

Ingredients

• 2 lbs chuck roast, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 4 cups beef stock, preferably homemade
• 1 cup dry red wine
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaves
• 3 large carrots, peeled and cut into 1-inch pieces
• 2 large Yukon Gold potatoes, cut into 1-inch cubes
• 1 large onion, diced
• 1 cup frozen peas
• Salt and freshly ground black pepper, to season

Instructions

1. In a large bowl, season the beef cubes with salt and pepper, then toss with flour until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring a deep crust forms on all sides, about 3-4 minutes per batch. Transfer to the slow cooker.
3. Deglaze the skillet with red wine, scraping up any browned bits, and pour into the slow cooker.
4. Add beef stock, garlic, tomato paste, smoked paprika, thyme, and bay leaves to the slow cooker. Stir to combine.
5. Layer in the carrots, potatoes, and onion on top of the beef mixture. Do not stir to maintain distinct layers of flavor.
6. Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
7. Thirty minutes before serving, stir in the frozen peas and adjust seasoning with salt and pepper.
8. Remove bay leaves before serving.

Comforting and rich, this stew boasts tender chunks of beef and vegetables in a velvety sauce. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of its savory goodness.

Crock Pot Chicken and Dumplings

Delightfully comforting and effortlessly elegant, this Crock Pot Chicken and Dumplings melds tender, slow-cooked poultry with fluffy, herb-infused dumplings in a rich, velvety broth that promises to warm the soul.

Ingredients

• 2 lbs boneless, skinless chicken thighs, pasture-raised
• 1 cup all-purpose flour, sifted
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 1 cup whole milk
• 2 tsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup frozen peas
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers, then add the chicken thighs, browning each side for 3 minutes until golden. Transfer to the crock pot.
2. In the same skillet, sauté the diced onion and minced garlic until translucent, about 5 minutes, then deglaze with 1/2 cup of chicken stock, scraping up any browned bits. Pour this mixture over the chicken in the crock pot.
3. Add the remaining chicken stock, milk, thyme, sea salt, and black pepper to the crock pot. Cover and cook on low for 6 hours, until the chicken is fork-tender.
4. Remove the chicken from the crock pot and shred it into bite-sized pieces using two forks, then return it to the pot.
5. For the dumplings, in a mixing bowl, combine the sifted flour with 1/2 cup of the hot broth from the crock pot, stirring until a soft dough forms. Drop tablespoon-sized dollops of the dough into the simmering liquid.
6. Add the frozen peas and chopped parsley, then cover and cook on high for an additional 30 minutes, until the dumplings are cooked through and fluffy.
7. Tip: For extra fluffy dumplings, avoid lifting the lid during the final 30 minutes of cooking. Tip: To enhance the broth’s depth, consider adding a Parmesan rind during the initial slow cooking. Tip: For a brighter flavor, finish with a squeeze of fresh lemon juice before serving.

Yielding a dish with layers of texture and flavor, the tender chicken and pillowy dumplings are perfectly complemented by the vibrant peas and aromatic herbs. Serve this heartwarming dish in shallow bowls, garnished with additional fresh parsley and a drizzle of high-quality olive oil for an extra touch of elegance.

3 qt. Crock Pot Vegetarian Chili

Flavorful and hearty, this 3 qt. Crock Pot Vegetarian Chili is a symphony of textures and tastes, perfect for cozy evenings or vibrant gatherings. Crafted with a blend of robust legumes and aromatic spices, it promises a comforting yet sophisticated dining experience.

Ingredients

• 2 cups dried black beans, soaked overnight
• 1 cup dried kidney beans, soaked overnight
• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 red bell peppers, diced
• 1 jalapeño, seeded and minced
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 28 oz. canned fire-roasted tomatoes, with juices
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• 1 cup fresh cilantro, chopped
• Sea salt, to taste

Instructions

1. Drain and rinse the soaked black and kidney beans, then set aside.
2. In a large skillet over medium heat, warm the olive oil. Add the diced onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic, diced red bell peppers, and minced jalapeño, cooking until softened, approximately 4 minutes.
4. Transfer the sautéed vegetables to the Crock Pot, followed by the drained beans, ground cumin, smoked paprika, and cayenne pepper.
5. Pour in the fire-roasted tomatoes with their juices and the vegetable broth, stirring to combine all ingredients thoroughly.
6. Cover and cook on low for 8 hours, or until the beans are tender and the flavors melded.
7. Stir in the apple cider vinegar and chopped cilantro, then season with sea salt to taste.
8. Serve hot, garnished with additional cilantro if desired.

Offering a velvety texture with a kick of heat, this chili is a testament to the depth of vegetarian cuisine. Pair it with a dollop of sour cream or a slice of crusty artisan bread for an unforgettable meal.

Easy Crock Pot Mac and Cheese

Elevating the humble mac and cheese to a dish worthy of any gourmet table, this Easy Crock Pot Mac and Cheese combines simplicity with sophistication, offering a creamy, indulgent experience that’s effortlessly achieved.

Ingredients

• 16 oz elbow macaroni, al dente
• 4 cups sharp cheddar cheese, freshly grated
• 2 cups Gruyère cheese, freshly grated
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup unsalted butter, cubed
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp freshly grated nutmeg
• Salt and white pepper, to precise taste

Instructions

1. In a large crock pot, combine the al dente elbow macaroni, sharp cheddar cheese, and Gruyère cheese, ensuring an even distribution.
2. Pour in the whole milk and heavy cream, followed by the cubed unsalted butter, Dijon mustard, smoked paprika, and freshly grated nutmeg. Season with salt and white pepper to precise taste.
3. Set the crock pot to low heat and cover, allowing the ingredients to meld together for 2 hours, stirring every 30 minutes to prevent sticking and ensure a smooth consistency.
4. After 2 hours, check the consistency. If the mac and cheese is too thick, gently stir in additional whole milk, 1/4 cup at a time, until the desired creaminess is achieved.
5. Once the mac and cheese reaches a velvety texture and the cheeses are fully melted and integrated, turn off the crock pot and let it sit covered for 5 minutes before serving.

Lusciously creamy with a depth of flavor from the combination of sharp cheddar and Gruyère, this mac and cheese is a testament to the magic of slow cooking. Serve it garnished with a sprinkle of smoked paprika and a side of crisp, green salad for a delightful contrast.

Slow Cooker Pulled Pork

Gracefully tender and effortlessly flavorful, slow cooker pulled pork is the epitome of comfort food with a gourmet twist, perfect for gatherings or a sumptuous family dinner.

Ingredients

• 3 lbs boneless pork shoulder, trimmed of excess fat
• 1 cup homemade chicken stock, reduced to 1/2 cup
• 1/4 cup apple cider vinegar
• 2 tbsp smoked paprika
• 1 tbsp dark brown sugar, packed
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 2 tbsp extra-virgin olive oil

Instructions

1. In a small bowl, whisk together smoked paprika, dark brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper to create a dry rub.
2. Pat the pork shoulder dry with paper towels, then evenly coat it with the dry rub, pressing gently to adhere.
3. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
4. Transfer the seared pork shoulder to the slow cooker. Deglaze the skillet with apple cider vinegar, scraping up any browned bits, and pour over the pork.
5. Add the reduced chicken stock to the slow cooker, ensuring the liquid comes halfway up the sides of the pork.
6. Cover and cook on low for 8 hours, or until the pork is fork-tender and easily shreds.
7. Remove the pork from the slow cooker and shred using two forks, discarding any large pieces of fat.
8. Return the shredded pork to the slow cooker, mixing it with the cooking juices to moisten.

Perfectly succulent with a smoky-sweet depth, this pulled pork boasts a melt-in-your-mouth texture that pairs beautifully with crisp slaw or atop a toasted brioche bun for an elevated sandwich experience.

Crock Pot Honey Garlic Chicken

Flavorful and effortlessly sophisticated, this Crock Pot Honey Garlic Chicken transforms simple ingredients into a dish that’s both comforting and elegantly savory. Perfect for busy weeknights or leisurely weekends, it promises a delightful balance of sweet and savory notes, with a tender texture that falls off the bone.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 1/3 cup raw honey
• 1/4 cup soy sauce, low-sodium
• 1/4 cup ketchup
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. In a medium bowl, whisk together the raw honey, soy sauce, ketchup, extra virgin olive oil, minced garlic, smoked paprika, and crushed red pepper flakes until fully combined.
2. Place the pasture-raised chicken thighs at the bottom of the Crock Pot, ensuring they are not overlapping for even cooking.
3. Pour the honey garlic mixture over the chicken, coating each piece thoroughly.
4. Cover and cook on low heat for 6 hours, or 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 Crock Pot to thicken the sauce during the last 30 minutes of cooking.
6. Garnish with finely chopped fresh parsley before serving.

Unbelievably tender, the chicken boasts a glossy, sticky glaze that’s rich with the depth of garlic and the subtle heat of red pepper flakes. Serve it over a bed of jasmine rice or with roasted vegetables to soak up the exquisite sauce, making every bite a harmonious blend of flavors and textures.

3 qt. Crock Pot Lentil Soup

Kindly imagine a bowl of warmth that not only comforts the soul but also nourishes the body with every spoonful. Our 3 qt. Crock Pot Lentil Soup is a harmonious blend of earthy lentils, aromatic vegetables, and a symphony of spices, slow-cooked to perfection.

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
• 4 cups low-sodium vegetable broth
• 1 bay leaf
• 1 tbsp fresh lemon juice
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a skillet over medium heat. Add the finely diced yellow onion, diced carrots, and diced celery, sautéing until the vegetables are softened, about 5 minutes.
2. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for an additional 1 minute until fragrant.
3. Transfer the sautéed vegetables to the 3 qt. crock pot. Add the rinsed green lentils, low-sodium vegetable broth, and bay leaf, stirring to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
5. Once cooked, remove the bay leaf and stir in the fresh lemon juice. Season with sea salt and freshly ground black pepper to taste.

This lentil soup boasts a velvety texture with a depth of flavor that is both rustic and refined. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an elegant touch.

Slow Cooker Beef Barbacoa

Just imagine the tender, succulent strands of beef barbacoa, slowly simmered to perfection, infusing your kitchen with an aroma that promises a meal to remember. This dish, with its roots deeply embedded in tradition, offers a modern twist that’s both approachable and sophisticated, perfect for any gathering or a quiet night in.

Ingredients

• 3 lbs chuck roast, trimmed and cut into 2-inch cubes
• 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 tbsp extra virgin olive oil
• 1 large white onion, thinly sliced
• 2 bay leaves
• Salt, to season

Instructions

1. In a large mixing bowl, combine the chuck roast cubes with apple cider vinegar, minced garlic, ground cumin, dried oregano, and ground cloves, ensuring each piece is evenly coated. Let marinate at room temperature for 30 minutes.
2. Heat extra virgin olive oil in a skillet over medium-high heat. Sear the marinated beef cubes in batches until each side is deeply browned, about 3-4 minutes per side. Transfer to the slow cooker.
3. Deglaze the skillet with beef broth, scraping up any browned bits, and pour over the beef in the slow cooker.
4. Add thinly sliced white onion and bay leaves to the slow cooker, stirring gently to distribute evenly.
5. Cover and cook on low for 8 hours, or until the beef is fork-tender and easily shreds.
6. Once cooked, remove the bay leaves and shred the beef directly in the slow cooker using two forks, allowing it to soak up the remaining juices.

Behold the rich, complex flavors of your slow cooker beef barbacoa, with a texture so tender it melts in your mouth. Serve it atop warm corn tortillas with a sprinkle of fresh cilantro and a squeeze of lime for a vibrant, flavorful taco night, or alongside cilantro-lime rice for a hearty bowl.

Crock Pot Creamy Tortellini Soup

Yearning for a dish that combines comfort with sophistication? This Crock Pot Creamy Tortellini Soup marries the heartiness of Italian pasta with the delicate richness of a velvety broth, creating a meal that’s both nourishing and indulgent.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 (14.5-ounce) can diced tomatoes, with juices
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1 (9-ounce) package fresh cheese tortellini
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 cups baby spinach leaves, tightly packed
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
3. Transfer the onion and garlic mixture to the Crock Pot. Add the chicken stock, diced tomatoes with their juices, dried Italian seasoning, and crushed red pepper flakes. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, allowing the flavors to meld beautifully.
5. Add the fresh cheese tortellini to the Crock Pot, ensuring they are submerged in the broth. Cover and cook on HIGH for an additional 15 minutes, or until the tortellini are tender.
6. Gently stir in the heavy cream and freshly grated Parmesan cheese until fully incorporated and the soup is creamy.
7. Fold in the baby spinach leaves and cook for an additional 5 minutes, just until the spinach is wilted.
8. Season with salt and freshly ground black pepper to taste, then serve immediately.

Silky and rich, this soup boasts a perfect balance of creamy texture and vibrant flavors. Serve it with a crusty baguette for dipping, or garnish with additional Parmesan and a drizzle of truffle oil for an extra touch of luxury.

Slow Cooker Maple Glazed Carrots

Harnessing the humble carrot’s natural sweetness, this slow cooker recipe transforms them into a glossy, tender side dish with a rich maple glaze that’s both effortless and elegant.

Ingredients

• 2 pounds organic carrots, peeled and cut into 1/2-inch diagonal slices
• 1/4 cup pure maple syrup, preferably Grade A Dark Amber
• 2 tablespoons clarified butter
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 sprigs fresh thyme

Instructions

1. In a 4-quart slow cooker, combine the carrots, maple syrup, clarified butter, apple cider vinegar, sea salt, black pepper, cinnamon, and nutmeg. Toss gently to ensure the carrots are evenly coated.
2. Lay the fresh thyme sprigs on top of the carrot mixture for an aromatic infusion during cooking.
3. Cover and cook on LOW for 4 hours, or until the carrots are fork-tender but still hold their shape. Tip: Avoid stirring during cooking to maintain the carrots’ integrity.
4. Once cooked, carefully remove the thyme sprigs and discard. Gently stir the carrots to coat them in the reduced glaze that has formed at the bottom of the slow cooker. Tip: For a thicker glaze, transfer the carrots and liquid to a skillet and simmer over medium heat for 3-5 minutes until desired consistency is achieved.
5. Transfer the glazed carrots to a serving dish. Tip: Garnish with additional fresh thyme leaves for a pop of color and flavor before serving.

The slow cooker method ensures the carrots are perfectly tender, with a velvety glaze that clings to each slice. The interplay of sweet maple and earthy thyme elevates this dish beyond the ordinary, making it a standout side for holiday feasts or weeknight dinners alike.

3 qt. Crock Pot Sausage and Peppers

Savory and succulent, this 3 qt. Crock Pot Sausage and Peppers dish marries the robust flavors of Italian sausage with the sweet, caramelized notes of bell peppers, all melded together in a slow-cooked symphony. Perfect for a cozy dinner, it’s a testament to the beauty of simplicity and the depth of flavor achievable with patience.

Ingredients

• 1.5 lbs Italian sausage links, casings removed
• 3 large bell peppers, thinly sliced (a mix of red, yellow, and green for color)
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup chicken stock, low-sodium
• 1 tbsp balsamic vinegar
• Fresh basil leaves, for garnish

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned, approximately 5 minutes. Tip: Ensure the sausage is evenly browned for maximum flavor.
3. Transfer the browned sausage to the crock pot, leaving the drippings in the skillet.
4. In the same skillet, add the sliced bell peppers and onion, sautéing until they begin to soften, about 4 minutes. Tip: Sautéing the vegetables first enhances their sweetness.
5. Stir in the minced garlic, dried oregano, dried basil, crushed red pepper flakes, sea salt, and black pepper, cooking for an additional 1 minute until fragrant.
6. Pour the vegetable mixture over the sausage in the crock pot.
7. Add the chicken stock and balsamic vinegar to the crock pot, stirring gently to combine.
8. Cover and cook on low for 6 hours or on high for 3 hours, until the peppers are tender and the flavors have melded. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking.
9. Garnish with fresh basil leaves before serving.

Perfectly tender peppers and richly flavored sausage come together in this dish, offering a delightful contrast of textures. Serve it over a bed of creamy polenta or alongside crusty artisan bread to soak up the savory juices.

Crock Pot Chicken Alfredo

Nothing embodies the comfort of home-cooked meals quite like the creamy, indulgent embrace of Crock Pot Chicken Alfredo. This dish, with its tender pasta and rich sauce, is a testament to the magic of slow cooking, transforming simple ingredients into a luxurious feast.

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 nutmeg, freshly grated
• 12 oz fettuccine pasta
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Place the chicken breasts at the bottom of the Crock Pot, ensuring they lay flat.
2. In a medium bowl, whisk together the heavy cream, Parmigiano-Reggiano, minced garlic, sea salt, black pepper, and nutmeg until well combined. Pour this mixture over the chicken in the Crock Pot.
3. Cover and cook on low heat for 4 hours, or until the chicken is tender and easily shreds with a fork. Tip: Avoid opening the lid frequently to maintain a consistent temperature.
4. Once the chicken is cooked, remove it from the Crock Pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the sauce, stirring to combine.
5. Meanwhile, cook the fettuccine according to package instructions until al dente. Drain and toss with unsalted butter to prevent sticking.
6. Add the buttered fettuccine to the Crock Pot, gently folding it into the chicken and sauce mixture until evenly coated. Tip: For an extra creamy texture, let the pasta sit in the sauce for 5 minutes before serving.
7. Garnish with freshly chopped parsley before serving. Tip: For a vibrant contrast, serve with a side of steamed broccoli or a crisp green salad.

Zesty with a hint of nutmeg and garlic, this Crock Pot Chicken Alfredo boasts a velvety sauce that clings perfectly to each strand of pasta. Serve it in warmed bowls for an extra touch of elegance, or alongside a glass of crisp white wine to complement its rich flavors.

Slow Cooker Pot Roast

Amidst the hustle of everyday life, the slow cooker pot roast stands as a testament to the beauty of patience, transforming humble ingredients into a dish of profound depth and comfort. This recipe, with its tender meat and aromatic vegetables, is a celebration of slow cooking at its finest.

Ingredients

• 3 lbs chuck roast, well-marbled
• 2 tbsp clarified butter
• 1 cup dry red wine
• 2 cups beef stock, homemade preferred
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 large carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 2-inch pieces
• 1 large yellow onion, quartered
• 1 lb baby potatoes, halved
• 1 tbsp all-purpose flour
• Salt and freshly ground black pepper, to season

Instructions

1. Season the chuck roast generously with salt and freshly ground black pepper on all sides.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Sear the roast until a deep brown crust forms, about 4-5 minutes per side. Transfer to the slow cooker.
3. Deglaze the skillet with the red wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes. Pour over the roast.
4. Add the beef stock, minced garlic, rosemary, and thyme to the slow cooker, ensuring the liquid comes halfway up the sides of the roast.
5. Arrange the carrots, celery, onion, and baby potatoes around the roast. Cover and cook on low for 8 hours, or until the meat is fork-tender.
6. Remove the roast and vegetables to a serving platter. Strain the cooking liquid into a saucepan and bring to a simmer. Whisk in the flour until the sauce thickens slightly, about 3 minutes.
7. Slice the roast against the grain and serve with the vegetables and sauce.

Now, the slow cooker pot roast reveals its magic: the meat, impossibly tender, flakes apart at the slightest touch, while the vegetables, steeped in the rich, wine-infused broth, offer a sweet contrast. For an unforgettable presentation, garnish with a sprinkle of fresh herbs and serve alongside a crusty baguette to soak up every last drop of the savory sauce.

3 qt. Crock Pot Minestrone Soup

This 3 qt. Crock Pot Minestrone Soup is a hearty, vegetable-packed dish that simmer to perfection, offering a comforting bowl full of rustic Italian flavors. The slow cooking process melds the ingredients together, creating a rich and aromatic soup that’s both nourishing and satisfying.

Ingredients

• 2 tablespoons 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 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1 (28-ounce) can San Marzano tomatoes, crushed by hand
• 4 cups low-sodium vegetable broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup ditalini pasta
• 2 cups baby spinach, roughly chopped
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the finely diced yellow onion, diced carrots, and diced celery, sautéing until the vegetables are softened, about 5 minutes.
2. Stir in the minced garlic, dried oregano, dried basil, and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
3. Transfer the sautéed vegetables to the 3 qt. crock pot. Add the hand-crushed San Marzano tomatoes and low-sodium vegetable broth, stirring to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, allowing the flavors to meld beautifully.
5. Add the drained and rinsed cannellini beans and ditalini pasta to the crock pot, stirring well. Cover and cook on HIGH for an additional 30 minutes, or until the pasta is al dente.
6. Gently fold in the roughly chopped baby spinach and let it wilt into the soup, about 5 minutes.
7. Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with freshly grated Parmigiano-Reggiano cheese.

Silky textures from the beans and pasta contrast beautifully with the vibrant, fresh spinach, while the Parmigiano-Reggiano adds a salty, umami depth. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a slice of crusty artisan bread.

Crock Pot BBQ Ribs

Yieldingly tender and bursting with smoky sweetness, these Crock Pot BBQ Ribs are a testament to the magic of slow cooking. Perfect for gatherings or a comforting family dinner, they promise a melt-in-your-mouth experience with minimal fuss.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1 cup of high-quality BBQ sauce, preferably hickory-smoked
• 1/4 cup of apple cider vinegar
• 2 tbsp of dark brown sugar, packed
• 1 tbsp of smoked paprika
• 1 tsp of garlic powder
• 1 tsp of onion powder
• 1/2 tsp of cayenne pepper
• 1/2 tsp of freshly ground black pepper
• 1/2 tsp of sea salt

Instructions

1. In a small bowl, whisk together the apple cider vinegar, dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and sea salt to create a dry rub.
2. Pat the ribs dry with paper towels, then generously apply the dry rub to both sides of the ribs, ensuring an even coating.
3. Place the ribs in the Crock Pot, standing them up against the wall of the pot with the meaty side facing outwards for optimal cooking space.
4. Pour the BBQ sauce over the ribs, using a brush to evenly distribute the sauce across the surface.
5. Cover and cook on low for 6-7 hours, or until the meat is tender and begins to pull away from the bones.
6. Preheat the broiler to high. Carefully transfer the ribs to a baking sheet lined with aluminum foil, meaty side up.
7. Brush the ribs with additional BBQ sauce, then broil for 3-5 minutes, or until the sauce is caramelized and slightly charred.
8. Let the ribs rest for 5 minutes before slicing between the bones to serve.

Best enjoyed hot, these ribs boast a perfect balance of smoky, sweet, and spicy flavors, with a texture so tender it nearly falls off the bone. For an unforgettable presentation, serve atop a rustic wooden board with a side of pickled vegetables and cornbread.

Slow Cooker Garlic Parmesan Potatoes

Venture into the realm of comfort food with a dish that marries the humble potato with the rich flavors of garlic and Parmesan, all effortlessly prepared in your slow cooker. This recipe promises a side dish that’s both luxurious and comforting, perfect for elevating any meal.

Ingredients

• 2 pounds Yukon Gold potatoes, halved and thinly sliced
• 1/2 cup unsalted butter, melted
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. In a large mixing bowl, combine the melted butter, olive oil, minced garlic, sea salt, black pepper, and smoked paprika, whisking until fully emulsified.
2. Add the thinly sliced Yukon Gold potatoes to the bowl, tossing gently to ensure each slice is evenly coated with the butter mixture.
3. Transfer the coated potatoes to the slow cooker, arranging them in an even layer to promote uniform cooking.
4. Cover and cook on low heat for 4 hours, or until the potatoes are tender when pierced with a fork, avoiding stirring to maintain layers.
5. Sprinkle the freshly grated Parmesan cheese over the potatoes during the last 30 minutes of cooking, allowing it to melt and form a golden crust.
6. Garnish with finely chopped fresh parsley before serving to add a burst of color and freshness.

Perfectly tender with a crispy, cheesy top layer, these Slow Cooker Garlic Parmesan Potatoes offer a delightful contrast in textures. Serve them alongside a roasted main for a meal that feels both rustic and refined, or enjoy them as a standalone dish for a satisfying vegetarian option.

3 qt. Crock Pot Beef Stroganoff

Unveiling the comfort of classic flavors with a modern twist, this 3 qt. Crock Pot Beef Stroganoff transforms simple ingredients into a luxurious meal. Perfect for those seeking a hearty dish that marries convenience with gourmet appeal, it’s a testament to the art of slow cooking.

Ingredients

• 1.5 lbs beef chuck roast, trimmed and cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 cup beef broth, low-sodium
• 1/2 cup sour cream, full-fat
• 2 tbsp all-purpose flour
• 1/4 cup fresh parsley, chopped
• 12 oz wide egg noodles, cooked al dente
• Salt and freshly ground black pepper, to season

Instructions

1. Season the beef cubes generously with salt and pepper.
2. In a large skillet over medium-high heat, melt the clarified butter. Sear the beef cubes in batches until deeply browned on all sides, about 3 minutes per batch. Transfer to the crock pot.
3. In the same skillet, sauté the onion and garlic until translucent, about 5 minutes. Add to the crock pot.
4. Layer the mushrooms over the beef and onions in the crock pot.
5. In a small bowl, whisk together the Dijon mustard, Worcestershire sauce, smoked paprika, and beef broth. Pour over the ingredients in the crock pot.
6. Cover and cook on low for 7 hours, or until the beef is fork-tender.
7. In a separate bowl, blend the sour cream and flour until smooth. Stir into the crock pot, then cover and cook for an additional 30 minutes on high to thicken the sauce.
8. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
9. Stir the fresh parsley into the stroganoff just before serving.
10. Serve the stroganoff over the cooked egg noodles.

Lusciously creamy with a depth of flavor from the slow-cooked beef and mushrooms, this stroganoff is a comforting classic reimagined. For an elegant presentation, garnish with additional parsley and a dollop of sour cream, serving alongside a crisp green salad.

Crock Pot Lemon Garlic Chicken

Savory and succulent, this Crock Pot Lemon Garlic Chicken transforms simple ingredients into a dish that’s both comforting and sophisticated, perfect for a busy weeknight or a leisurely weekend feast.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 3 cloves garlic, minced
• 1 lemon, thinly sliced
• 1/2 cup chicken stock, homemade preferred
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Season the chicken thighs evenly with sea salt and freshly ground black pepper.
2. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chicken thighs, skin-side down, until golden brown, approximately 4 minutes per side, to develop flavor.
4. Transfer the seared chicken thighs to the crock pot, arranging them in a single layer.
5. Scatter minced garlic, lemon slices, and fresh thyme leaves over the chicken.
6. Pour chicken stock around the chicken, being careful not to wash away the seasonings.
7. Cover and cook on low for 6 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
8. For a crispier skin, broil the cooked chicken thighs on a baking sheet for 2-3 minutes before serving.

Melt-in-your-mouth tender, the chicken is infused with the bright acidity of lemon and the aromatic warmth of garlic. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Slow Cooker Sweet and Sour Meatballs

Fusing the convenience of a slow cooker with the vibrant flavors of sweet and sour, this dish transforms simple meatballs into a culinary delight. Perfect for busy weeknights or leisurely weekends, it promises a harmonious blend of tangy and sweet, with a texture that’s irresistibly tender.

Ingredients

• 1 lb ground chuck (80/20 blend), formed into 1-inch meatballs
• 1 cup pineapple juice, freshly squeezed
• 1/2 cup light brown sugar, tightly packed
• 1/3 cup rice vinegar
• 2 tbsp soy sauce, preferably low-sodium
• 1 tbsp cornstarch, dissolved in 2 tbsp cold water
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1/2 cup pineapple chunks, fresh or canned in juice
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated

Instructions

1. In a medium bowl, gently combine the ground chuck with salt and pepper, then form into 1-inch meatballs, ensuring they are compact yet not overworked to maintain tenderness.
2. Place the meatballs in the slow cooker, arranging them in a single layer to ensure even cooking.
3. In a separate bowl, whisk together the pineapple juice, light brown sugar, rice vinegar, soy sauce, minced garlic, and grated ginger until the sugar is fully dissolved.
4. Pour the sauce mixture over the meatballs in the slow cooker, ensuring each meatball is lightly coated.
5. Cover and cook on LOW for 4 hours, or until the meatballs are cooked through and tender. Tip: Avoid lifting the lid during cooking to maintain a consistent temperature.
6. Thirty minutes before serving, add the julienned bell peppers and pineapple chunks to the slow cooker, stirring gently to incorporate.
7. In a small bowl, dissolve the cornstarch in cold water, then stir into the slow cooker to thicken the sauce. Cook for an additional 30 minutes on HIGH, uncovered, until the sauce reaches your desired consistency. Tip: For a glossier sauce, add the cornstarch slurry in a steady stream while stirring.
8. Serve the meatballs hot, garnished with sliced green onions or sesame seeds for an extra layer of flavor and texture. Tip: For a complete meal, serve over a bed of jasmine rice or alongside steamed vegetables.

Meticulously balanced, the sweet and sour meatballs boast a succulent texture, with the sauce clinging perfectly to each bite. The vibrant bell peppers and pineapple add a refreshing crunch and brightness, making this dish a visually appealing and flavorful centerpiece for any dining occasion.

3 qt. Crock Pot Creamy Corn Chowder

Few dishes embody the comfort of home quite like a velvety corn chowder, simmered to perfection in a crock pot. This creamy concoction, with its harmonious blend of sweet corn and rich dairy, offers a spoonful of warmth that’s both sophisticated and soul-satisfying.

Ingredients

• 4 cups fresh sweet corn kernels
• 1 cup heavy cream
• 2 cups whole milk
• 1/2 cup unsalted butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups chicken stock
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1 tsp sea salt
• 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup fresh chives, finely chopped

Instructions

1. In a 3 qt. crock pot, melt the unsalted butter on the high setting until fully liquid, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic to the crock pot, stirring to coat with butter. Cook until the onions are translucent, approximately 5 minutes.
3. Sprinkle the all-purpose flour over the onions and garlic, stirring continuously to form a roux. Cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken stock, ensuring no lumps remain. Tip: For a smoother chowder, strain the mixture through a fine-mesh sieve before proceeding.
5. Add the fresh sweet corn kernels, diced Yukon Gold potatoes, smoked paprika, sea salt, and freshly ground black pepper to the crock pot. Stir to combine.
6. Cover and cook on low for 6 hours, or until the potatoes are tender. Tip: Avoid lifting the lid during cooking to maintain a consistent temperature.
7. Once the potatoes are tender, stir in the heavy cream and whole milk. Cook for an additional 30 minutes on low to allow the flavors to meld. Tip: For a thicker chowder, mash some of the potatoes against the side of the crock pot before adding the dairy.
8. Garnish with finely chopped fresh chives before serving.

Perfectly balanced, this chowder boasts a creamy texture punctuated by the sweet crunch of corn and the earthy depth of smoked paprika. Serve it in hollowed-out bread bowls for an edible presentation that delights both the eyes and the palate.

Conclusion

We hope these 20 delicious 3 qt. crock pot recipes make your busy weeknights a breeze! From hearty stews to tender meats, there’s something for everyone. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next meal plan. Happy slow cooking!