22 Delicious Crockpot Recipes for Busy Weeknights

Evenings can be hectic, but your dinner doesn’t have to be! Dive into our collection of 22 Delicious Crockpot Recipes for Busy Weeknights, where we’ve gathered the ultimate comfort foods and quick fixes to make your evenings a breeze. From hearty stews to tender meats, these slow-cooked wonders promise minimal fuss and maximum flavor. Keep reading to discover your next weeknight favorite!

Slow Cooker Beef Stew

Make this hearty slow cooker beef stew for a comforting meal that practically cooks itself. Perfect for busy days, it’s packed with tender beef and vegetables.

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
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 3 carrots, sliced
• 2 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced

Instructions

1. In a large bowl, toss beef cubes with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a 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 tomato paste, thyme, bay leaves, carrots, potatoes, onion, and garlic 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 leaves before serving. Tip: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 30 minutes of cooking.

Now the stew is ready to enjoy. The beef should be fork-tender, and the vegetables soft but not mushy. Serve it over mashed potatoes or with crusty bread for soaking up the rich gravy.

Crockpot Chicken Tacos

Forget spending hours in the kitchen; these Crockpot Chicken Tacos are your ticket to a flavorful meal with minimal effort. Perfect for busy weeknights or lazy weekends, they’re a crowd-pleaser every time.

Ingredients

– For the chicken: 2 lbs boneless, skinless chicken breasts, 1 cup chicken broth, 1 tbsp taco seasoning, 1 tsp salt
– For serving: 8 corn tortillas, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup chopped cilantro, 1/2 cup shredded cheese, 1/4 cup sour cream

Instructions

1. Place the chicken breasts in the crockpot.
2. Add chicken broth, taco seasoning, and salt to the crockpot.
3. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and easily shreds.
4. Remove chicken from crockpot and shred using two forks.
5. Return shredded chicken to the crockpot and mix with the juices.
6. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side.
7. Assemble tacos by placing shredded chicken on tortillas and topping with lettuce, tomatoes, cilantro, cheese, and sour cream.
Tip: For extra flavor, toast the tortillas until slightly charred.
Tip: Let the chicken sit in the juices for 10 minutes after shredding for maximum flavor.
Tip: Use a stand mixer with the paddle attachment to shred the chicken quickly.
Enjoy the tender, juicy chicken paired with the crisp freshness of the toppings. Serve with a side of lime wedges for an extra zing.

Easy Crockpot Pulled Pork

Absolutely anyone can master this Easy Crockpot Pulled Pork with minimal effort and maximum flavor.

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

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

Moist and tender, this pulled pork is perfect for sandwiches, tacos, or atop a loaded baked potato. The tangy sauce balances the richness of the pork beautifully.

Crockpot Mac and Cheese

Let’s dive into making the creamiest Crockpot Mac and Cheese with minimal effort. Perfect for busy weeknights or lazy weekends.

Ingredients

• For the pasta:
  • 16 oz elbow macaroni
  • 4 cups water
• For the cheese sauce:
  • 4 cups shredded cheddar cheese
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Add 16 oz elbow macaroni and 4 cups water to the crockpot. Stir to combine.
2. Cover and cook on HIGH for 2 hours, stirring every 30 minutes to prevent sticking.
3. After 2 hours, check the pasta. It should be al dente. Drain any excess water if necessary.
4. Add 2 tbsp butter, 1 cup milk, and 1/2 cup heavy cream to the crockpot. Stir until the butter is melted.
5. Gradually add 4 cups shredded cheddar cheese, stirring continuously to melt evenly.
6. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir well to combine.
7. Cover and cook on LOW for an additional 30 minutes, stirring once halfway through.
8. Serve immediately for the creamiest texture.

Zesty and rich, this mac and cheese is a crowd-pleaser. Try topping with crispy bacon or breadcrumbs for added crunch.

Slow Cooker Chili

Tired of complicated recipes? This slow cooker chili simplifies dinner with minimal prep and maximum flavor. Just set it and forget it for a hearty meal.

Ingredients

• For the chili base:
  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
• For the spices and liquids:
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) diced tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 cup beef broth

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground beef, onion, and garlic. Cook until beef is browned, about 5 minutes.
2. Transfer the beef mixture to the slow cooker. Tip: Draining excess fat prevents greasy chili.
3. Add kidney beans, diced tomatoes, chili powder, cumin, and beef broth to the slow cooker. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stirring occasionally ensures even cooking.
5. Check seasoning before serving. Tip: Let it sit for 10 minutes off heat to thicken.

Outrageously tender beef and beans meld in a rich, spicy broth. Serve over rice or with cornbread for a comforting twist.

Crockpot BBQ Ribs

Nothing beats the convenience of tossing ingredients into a crockpot and coming back to a mouthwatering meal. These Crockpot BBQ Ribs are fall-off-the-bone tender with a smoky, sweet glaze.

Ingredients

• For the ribs:
  • 3 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
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

1. Preheat your crockpot on the high setting for 15 minutes.
2. Rub the ribs with olive oil, then season evenly with salt and black pepper.
3. Place the ribs in the crockpot, standing them up against the sides if necessary to fit.
4. In a medium bowl, whisk together all the BBQ sauce ingredients until smooth.
5. Pour the BBQ sauce over the ribs, ensuring they are fully coated.
6. Cover and cook on low for 6-7 hours or until the meat is tender and pulls away from the bone easily.
7. Tip: For a thicker sauce, remove the ribs and simmer the sauce in a saucepan for 10 minutes.
8. Tip: If you prefer a charred finish, broil the ribs on a baking sheet for 3-5 minutes after cooking.
9. Tip: Let the ribs rest for 10 minutes before serving to allow the juices to redistribute.

Zesty and succulent, these ribs are perfect for piling high on a platter or serving atop a heap of creamy coleslaw. The meat should be so tender it barely needs a nudge to fall apart.

Easy Crockpot Pot Roast

Make this Easy Crockpot Pot Roast for a no-fuss dinner that’s hearty and satisfying. Minimal prep leads to maximum flavor.

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, quartered
• For the liquid:
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the beef chuck roast with salt and pepper.
3. Sear the roast in the skillet for 3-4 minutes per side, until browned. Tip: Don’t skip this step; it locks in flavors.
4. Transfer the seared roast to the crockpot.
5. Add carrots, potatoes, and onion around the roast.
6. In a bowl, whisk together beef broth, Worcestershire sauce, and minced garlic.
7. Pour the liquid mixture over the roast and vegetables.
8. Cover and cook on low for 8 hours or high for 4 hours. Tip: Cooking on low yields more tender meat.
9. Check the roast for doneness; it should easily shred with a fork.
10. Remove the roast and vegetables from the crockpot. Tip: Let the roast rest for 10 minutes before slicing for juicier meat.

Outcome: The roast is fall-apart tender, with vegetables soaked in rich, savory juices. Serve over mashed cauliflower for a low-carb twist.

Slow Cooker Chicken Noodle Soup

Briskly warm up to the idea of a comforting bowl of slow cooker chicken noodle soup, perfect for any day. This recipe simplifies the process without sacrificing flavor.

Ingredients

– For the soup base: 1 lb chicken breasts, 6 cups chicken broth, 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup chopped onion, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper
– For finishing: 2 cups uncooked egg noodles, 1 tbsp chopped fresh parsley

Instructions

1. Place chicken breasts, chicken broth, carrots, celery, onion, garlic, salt, and pepper in the slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
3. Remove chicken breasts and shred with two forks. Tip: Shredding the chicken while warm ensures it’s tender.
4. Return shredded chicken to the slow cooker.
5. Add egg noodles and parsley. Tip: Stir noodles gently to prevent them from sticking together.
6. Cover and cook on HIGH for 15-20 minutes until noodles are tender. Tip: Check noodles at 15 minutes to avoid overcooking.
7. Serve hot. Never underestimate the power of a squeeze of fresh lemon juice to brighten the flavors. The soup boasts a rich broth, tender chicken, and perfectly cooked noodles.

Crockpot Lasagna

Lasagna lovers, rejoice! This crockpot version simplifies your favorite dish without sacrificing flavor. Layers of pasta, cheese, and sauce cook to perfection with minimal effort.

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

Instructions

1. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, about 5 minutes. Drain fat.
2. Stir marinara sauce into the beef. Simmer for 5 minutes. Tip: For extra flavor, add a pinch of red pepper flakes.
3. In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, and egg. Tip: Let the cheese mixture sit for 5 minutes to thicken.
4. Spread a thin layer of meat sauce in the crockpot. Arrange 3 noodles over the sauce, breaking to fit.
5. Spread half the cheese mixture over the noodles. Repeat layers, ending with meat sauce. Tip: Press down lightly to compact layers.
6. Cover and cook on low for 4 hours. Sprinkle remaining mozzarella on top. Cover until melted, about 10 minutes.

Gooey cheese and tender noodles make this lasagna a comfort food classic. Serve with garlic bread for a hearty meal.

Slow Cooker Honey Garlic Chicken

Fancy a hassle-free dinner that packs a punch? This Slow Cooker Honey Garlic Chicken is your go-to for flavor with minimal effort. Just set it and forget it.

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
– For garnish: 1 tbsp chopped fresh parsley

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: Double the sauce if you prefer extra for serving.
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 hours or HIGH for 2 hours. Tip: Avoid opening the lid frequently to maintain temperature.
5. Once cooked, garnish with chopped parsley before serving.

Juicy and tender, the chicken falls apart with a fork, soaked in a sweet and savory glaze. Serve it over a bed of rice or with steamed vegetables for a complete meal.

Crockpot Beef and Broccoli

Kickstart your meal prep with this effortless Crockpot Beef and Broccoli. Perfect for busy weeknights, it’s a hearty dish that requires minimal effort.

Ingredients

• For the beef:
  • 1.5 lbs flank steak, sliced thinly against the grain
  • 1 tbsp olive oil
• For the sauce:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp sesame oil
  • 3 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1/4 tsp red pepper flakes
• For the broccoli:
  • 4 cups broccoli florets

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear the beef slices for 2 minutes per side until browned. Transfer to the crockpot.
2. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes. Pour over the beef in the crockpot.
3. Cover and cook on LOW for 4 hours. Tip: For thicker sauce, remove the lid for the last 30 minutes.
4. Add broccoli florets to the crockpot. Cover and cook on HIGH for 30 minutes. Tip: For crispier broccoli, add it during the last 15 minutes.
5. Stir well before serving. Tip: Let it sit for 5 minutes to allow flavors to meld.

Yield tender beef with crisp-tender broccoli in a rich, savory-sweet sauce. Serve over steamed rice or noodles for a complete meal.

Slow Cooker Turkey Breast

Deliciously tender and effortlessly prepared, this slow cooker turkey breast is a game-changer for busy weeknights. Ditch the oven and let your slow cooker do the work.

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
  • 2 tbsp lemon juice

Instructions

1. Pat the turkey breast dry with paper towels.
2. Rub the turkey breast with olive oil.
3. In a small bowl, mix salt, pepper, garlic powder, onion powder, and thyme.
4. Season the turkey breast evenly with the spice mixture.
5. Place the turkey breast in the slow cooker.
6. Pour chicken broth and lemon juice around the turkey breast.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the internal temperature reaches 165°F.
8. Let the turkey rest for 10 minutes before slicing.

Tender and juicy, this turkey breast pairs perfectly with mashed potatoes or in sandwiches. The subtle lemon hint brightens the rich flavors, making it a versatile centerpiece.

Crockpot Sausage and Peppers

Crockpot sausage and peppers is a no-fuss, hearty meal that’s perfect for busy weeknights. Combine all ingredients in the morning, and come home to a flavorful dinner.

Ingredients

• For the sausage and peppers:
  • 1.5 lbs Italian sausage links
  • 2 large 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. Place the Italian sausage links at the bottom of the crockpot.
2. Layer the sliced bell peppers and onion over the sausage.
3. In a bowl, mix the diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper.
4. Pour the tomato mixture over the sausage and peppers.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
6. Remove the sausage links and slice them into bite-sized pieces.
7. Return the sliced sausage to the crockpot and stir to combine.
8. Cook for an additional 30 minutes on HIGH.

Keep the sausage whole during cooking to retain juiciness. For a thicker sauce, remove the lid during the last 30 minutes of cooking. Serve over rice or with crusty bread to soak up the sauce. Known for its tender sausage and sweet, soft peppers, this dish is a crowd-pleaser. Try topping with grated Parmesan for an extra flavor boost.

Slow Cooker Vegetable Soup

Keep your meals simple and hearty with this slow cooker vegetable soup. Perfect for busy days, it’s a dump-and-go recipe that requires minimal effort.

Ingredients

– For the soup: 2 cups diced carrots, 2 cups diced potatoes, 1 cup chopped onion, 1 cup chopped celery, 1 cup frozen peas, 1 cup frozen corn, 4 cups vegetable broth, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme.

Instructions

1. Heat olive oil in a pan over medium heat. Add onion, carrots, celery, and potatoes. Cook for 5 minutes until slightly softened. 2. Transfer the vegetables to the slow cooker. Add peas, corn, vegetable broth, salt, pepper, and thyme. Stir to combine. Tip: For deeper flavor, sauté vegetables before adding to the slow cooker. 3. Cover and cook on low for 6-8 hours or high for 3-4 hours. Tip: Stir occasionally to ensure even cooking. 4. Check seasoning and adjust if necessary before serving. Tip: Add a splash of lemon juice for brightness. 5. Serve hot. Best enjoyed with crusty bread or over rice for a more filling meal. The soup is chunky, flavorful, and comforting. Try topping with fresh herbs or grated cheese for extra flavor.

Crockpot Chicken Alfredo

Forget spending hours in the kitchen; this Crockpot Chicken Alfredo is your ticket to a creamy, comforting meal with minimal effort. Perfect for busy weeknights, it combines tender chicken with a rich, garlicky Alfredo sauce.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 cups heavy cream
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1 1/2 cups grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
• For serving:
  • 12 oz fettuccine, cooked according to package directions
  • Fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken breasts with salt and pepper. Place them in the crockpot.
2. In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer.
4. Whisk in the Parmesan cheese, garlic powder, and onion powder until the sauce is smooth.
5. Pour the sauce over the chicken in the crockpot. Cover and cook on LOW for 4 hours.
6. After 4 hours, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.
7. Cook the fettuccine according to package directions. Drain and add to the crockpot, tossing to coat in the sauce.
8. Garnish with fresh parsley before serving.

Buttery and rich, this Crockpot Chicken Alfredo boasts a velvety sauce that clings to every strand of pasta. Serve it with a side of garlic bread for an extra indulgent meal.

Slow Cooker Pork Chops

Ready to make dinner a breeze? These slow cooker pork chops are tender, flavorful, and require minimal effort.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season pork chops with salt and pepper.
3. Sear pork chops in the skillet for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to ensure a good sear.
4. Transfer pork chops to the slow cooker.
5. In a bowl, whisk together chicken broth, soy sauce, honey, apple cider vinegar, garlic powder, and onion powder.
6. Pour the sauce over the pork chops in the slow cooker.
7. Cover and cook on low for 6 hours or high for 3 hours. Tip: For extra tenderness, avoid opening the lid during cooking.
8. Check the pork chops with a fork; they should easily shred when done.
9. Serve the pork chops with the sauce drizzled on top. Tip: Pair with mashed potatoes or steamed vegetables for a complete meal.

Succulent and rich, these pork chops melt in your mouth. The sauce adds a perfect balance of sweet and savory. Try serving over a bed of quinoa for a hearty twist.

Crockpot Meatballs

Make these Crockpot Meatballs for a hassle-free meal that’s packed with flavor. Perfect for busy weeknights or cozy weekends.

Ingredients

• For the meatballs:
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 24 oz marinara sauce
  • 1/2 cup water
  • 1 tsp Italian seasoning

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined.
2. Shape the mixture into 1-inch meatballs. Avoid overworking the meat to keep the meatballs tender.
3. Place the meatballs in the crockpot in a single layer.
4. In a separate bowl, mix marinara sauce, water, and Italian seasoning. Pour over the meatballs.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The meatballs are done when they reach an internal temperature of 165°F.
6. Gently stir the meatballs halfway through cooking to ensure even sauce coverage.

Light and flavorful, these meatballs are perfect over spaghetti or as a sub sandwich filling. The slow cooking makes them incredibly tender.

Slow Cooker Corn Chowder

Uncomplicated and hearty, this Slow Cooker Corn Chowder is a comforting dish perfect for any season. It combines simple ingredients for a rich, creamy texture that’s both satisfying and easy to make.

Ingredients

• For the base:
  • 4 cups fresh or frozen corn kernels
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
• For thickening:
  • 2 cups heavy cream
  • 2 tbsp all-purpose flour
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions

1. Place the corn, onion, garlic, and chicken broth in the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender.
3. In a small bowl, whisk together the heavy cream and flour until smooth. Tip: This prevents lumps in your chowder.
4. Stir the cream mixture into the slow cooker. Add salt, pepper, and smoked paprika.
5. Cover and cook on HIGH for an additional 30 minutes, stirring occasionally, until the chowder has thickened. Tip: For a smoother texture, blend half the soup before adding the cream.
6. Serve hot. Tip: Garnish with crispy bacon or fresh herbs for extra flavor.

Creamy and rich, this chowder boasts a smoky depth from the paprika. Try serving it in bread bowls for a fun, edible presentation.

Crockpot Shrimp Boil

Make your next gathering unforgettable with this effortless Crockpot Shrimp Boil. Minimal prep leads to maximum flavor, perfect for busy hosts.

Ingredients

• For the boil: 1 lb large shrimp, peeled and deveined, 1 lb smoked sausage, sliced, 1 lb baby potatoes, halved, 2 ears corn, cut into thirds, 1 onion, quartered, 4 cloves garlic, minced, 1 lemon, sliced, 4 cups water
• For seasoning: 2 tbsp Old Bay seasoning, 1 tbsp salt, 1 tsp black pepper, 1/2 tsp cayenne pepper

Instructions

1. In a 6-quart crockpot, combine the potatoes, sausage, onion, garlic, and corn.
2. Add the water, Old Bay seasoning, salt, black pepper, and cayenne pepper to the crockpot. Stir well to combine.
3. Cover and cook on high for 3 hours or until the potatoes are tender.
4. Add the shrimp and lemon slices to the crockpot. Stir gently to submerge the shrimp in the liquid.
5. Cover and cook on high for an additional 15-20 minutes, or until the shrimp are pink and opaque.
6. Tip: For extra flavor, let the boil sit for 10 minutes before serving to allow the flavors to meld.
7. Tip: Serve with crusty bread to soak up the delicious broth.
8. Tip: Adjust the cayenne pepper to control the heat level to your preference.

This Crockpot Shrimp Boil delivers tender shrimp, flavorful sausage, and perfectly cooked vegetables in a richly seasoned broth. Try serving it over rice for a hearty twist.

Slow Cooker Lentil Soup

Ready to simplify your dinner routine? This Slow Cooker Lentil Soup is hearty, nutritious, and effortlessly delicious.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
• For the lentils and seasoning:
  • 1 cup dried green lentils, rinsed
  • 6 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 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 more minute until fragrant. Tip: Don’t let the garlic burn.
3. Transfer the vegetable mixture to the slow cooker.
4. Add lentils, vegetable broth, cumin, and smoked paprika to the slow cooker. Stir to combine.
5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: Lentils should be tender but not mushy.
6. Season with salt and pepper before serving. Tip: Add a splash of lemon juice for brightness.

Lentil soup boasts a creamy texture with a smoky depth from the paprika. Serve with crusty bread or over rice for a fulfilling meal.

Crockpot Apple Crisp

Here’s a straightforward recipe for Crockpot Apple Crisp that’s perfect for busy days. Hands-off cooking means more time for you.

Ingredients

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

Instructions

1. In a large bowl, toss apples with granulated sugar, lemon juice, and 1 tsp cinnamon until evenly coated.
2. Transfer the apple mixture to a greased crockpot.
3. In another bowl, combine oats, flour, brown sugar, 1/2 tsp cinnamon, and salt.
4. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Sprinkle the topping evenly over the apples in the crockpot.
6. Cover and cook on HIGH for 2 hours or LOW for 4 hours, until apples are tender.
7. Remove the lid for the last 30 minutes to crisp the topping.

Best served warm, this crisp offers a delightful contrast between the soft apples and crunchy topping. Try it with a scoop of vanilla ice cream for an extra treat.

Slow Cooker Chocolate Lava Cake

Overwhelmed by dessert choices? This slow cooker chocolate lava cake simplifies your decision. It’s rich, decadent, and effortlessly made.

Ingredients

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

Instructions

1. Grease the inside of your slow cooker 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: Do not overmix to keep the cake tender.
4. Spread the batter evenly in the prepared slow cooker.
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: This creates the lava effect as it bakes.
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 slow cooker and let it sit for 30 minutes before serving.

Unbelievably moist with a molten center, this cake pairs perfectly with vanilla ice cream. For a twist, sprinkle sea salt on top before serving to enhance the chocolate flavor.

Conclusion

Outstanding for those hectic evenings, our roundup of 22 delicious crockpot recipes is your ticket to stress-free dinners. Each dish promises simplicity and flavor, perfect for North American home cooks. We’d love to hear which recipes became your weeknight heroes—drop a comment below! Don’t forget to share the love (and this article) on Pinterest for fellow busy bees seeking culinary inspiration. Happy slow cooking!