19 Delicious Best Slow Cooker Recipes Amazing

Get ready to transform your mealtime with minimal effort and maximum flavor! Our roundup of 19 Delicious Best Slow Cooker Recipes is all about bringing comfort, convenience, and a touch of culinary magic to your kitchen. Whether you’re craving hearty stews, tender meats, or sweet treats, these recipes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite dish!

Slow Cooker Beef Stew

Elevating the humble beef stew to new heights, this slow cooker version melds tender, grass-fed beef chuck with a symphony of root vegetables and aromatic herbs, creating a dish that’s both comforting and sophisticated.

Ingredients

• 2 lbs grass-fed beef chuck, cut into 1-inch cubes
• 1 cup dry red wine
• 4 cups beef stock, preferably homemade
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 lb baby potatoes, halved
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Season the beef chuck cubes with salt and pepper, then sear in the skillet until browned on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add the diced onion and minced garlic, sautéing until translucent, about 3 minutes. Deglaze the skillet with the red wine, scraping up any browned bits, then pour the mixture over the beef in the slow cooker.
3. Add the beef stock, tomato paste, thyme leaves, and bay leaf to the slow cooker, stirring to combine. Cover and cook on low for 7 hours.
4. After 7 hours, add the carrots, parsnips, and baby potatoes to the slow cooker. Cover and continue to cook on low for an additional 1 hour, or until the vegetables are tender.
5. Once cooked, remove the bay leaf and adjust the seasoning with salt and pepper if necessary. For a thicker stew, you may choose to simmer uncovered for an additional 10-15 minutes.

Rich in flavor and with a melt-in-your-mouth texture, this slow cooker beef stew is a testament to the magic of low and slow cooking. Serve it with a crusty artisanal bread to soak up the luxurious sauce, or over a bed of creamy polenta for an elegant twist.

Crockpot Chicken Tacos

Nothing embodies the effortless elegance of slow-cooked cuisine quite like these Crockpot Chicken Tacos, a dish that marries the rustic charm of traditional Mexican flavors with the convenience of modern cooking techniques. Succulent, pasture-raised chicken thighs meld with a symphony of spices, resulting in a tender, flavor-packed filling that’s as versatile as it is delicious.

Ingredients

• 2 lbs pasture-raised chicken thighs, boneless and skinless
• 1 cup organic chicken broth, low-sodium
• 1/4 cup clarified butter
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp chipotle powder
• 1/2 cup fresh cilantro, finely chopped
• 1 medium white onion, julienned
• 3 cloves garlic, minced
• 8 organic corn tortillas
• 1 lime, cut into wedges
• 1/2 cup crumbled queso fresco

Instructions

1. In a large crockpot, combine the chicken thighs, chicken broth, clarified butter, smoked paprika, ground cumin, and chipotle powder. Stir gently to coat the chicken evenly with the spices.
2. Cover and cook on low heat for 6 hours, or until the chicken is fork-tender and easily shreds. Tip: For deeper flavor, let the chicken marinate in the spice mixture overnight before cooking.
3. Using two forks, shred the chicken directly in the crockpot, allowing it to absorb the cooking juices. Tip: For a crispier texture, transfer the shredded chicken to a baking sheet and broil for 3-5 minutes before serving.
4. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable and slightly charred. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
5. Assemble the tacos by placing a generous amount of shredded chicken on each tortilla, then topping with julienned onion, minced garlic, chopped cilantro, and crumbled queso fresco. Serve with lime wedges on the side.

Flaky, moist, and bursting with smoky undertones, these Crockpot Chicken Tacos offer a delightful contrast of textures and flavors. For an unexpected twist, serve them atop a bed of crisp jicama slaw or alongside a chilled avocado crema.

Slow Cooker Pulled Pork

Mastering the art of slow cooking transforms the humble pork shoulder into a succulent, fork-tender masterpiece that effortlessly falls apart, promising a melt-in-your-mouth experience with every bite.

Ingredients

• 4 lbs bone-in pork shoulder, trimmed of excess fat
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 cup homemade chicken stock
• 1/4 cup apple cider vinegar
• 2 tbsp dark brown sugar
• 1 tbsp Worcestershire sauce
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced

Instructions

1. In a small bowl, whisk together smoked paprika, 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 generously apply the dry rub, ensuring all sides are evenly coated.
3. Heat a large skillet over medium-high heat. Sear the pork shoulder for 3-4 minutes per side until a deep golden crust forms, enhancing flavor through caramelization.
4. Transfer the seared pork shoulder to the slow cooker. Add chicken stock, apple cider vinegar, brown sugar, and Worcestershire sauce around the pork.
5. Scatter sliced onion and minced garlic over and around the pork, allowing them to infuse the cooking liquid with aromatic depth.
6. Cover and cook on low for 8 hours, or until the pork is tender enough to shred easily with two forks.
7. Remove the pork shoulder from the slow cooker, let it rest for 10 minutes, then shred, discarding any excess fat or bone.
8. Skim the fat from the cooking liquid, then return the shredded pork to the slow cooker, mixing it with the juices to moisten.

The pulled pork boasts a harmonious balance of smoky, sweet, and tangy notes, with a texture so tender it practically dissolves on the tongue. Serve it piled high on toasted brioche buns with a crisp coleslaw for a contrast in textures, or atop a creamy polenta for a comforting, gourmet twist.

Easy Slow Cooker Mac and Cheese

Just when you thought mac and cheese couldn’t get any more comforting, this Easy Slow Cooker Mac and Cheese comes along to prove otherwise. Juxtaposing creamy indulgence with effortless preparation, this dish is a testament to the magic of slow cooking.

Ingredients

• 8 ounces elbow macaroni, uncooked
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour

Instructions

1. In a large mixing bowl, whisk together the melted butter and flour until a smooth paste forms.
2. Gradually whisk in the whole milk and heavy cream to the butter-flour mixture, ensuring no lumps remain.
3. Stir in the dry mustard, cayenne pepper, kosher salt, and black pepper into the milk mixture.
4. Add the uncooked elbow macaroni to the slow cooker, followed by the grated sharp cheddar and Gruyère cheeses.
5. Pour the milk mixture over the macaroni and cheese in the slow cooker, stirring gently to combine.
6. Cover and cook on LOW for 2 hours, stirring once halfway through to prevent sticking.
7. After 2 hours, check the macaroni for doneness; it should be al dente. If needed, cook for an additional 15-30 minutes.
8. Once the macaroni is cooked to perfection, let the mac and cheese sit for 5 minutes to thicken slightly before serving.

Not only does this mac and cheese boast a velvety texture that clings to each forkful, but the combination of sharp cheddar and nutty Gruyère also offers a depth of flavor that’s both rich and nuanced. Serve it straight from the slow cooker for a rustic family-style meal, or elevate it with a sprinkle of smoked paprika and a side of crisp, green salad for contrast.

Slow Cooker Chili

Brimming with robust flavors and a comforting warmth, this Slow Cooker Chili is a harmonious blend of tender meats, aromatic spices, and hearty beans, simmered to perfection. Its rich, velvety texture and deep, layered flavors make it an ideal centerpiece for gatherings or a cozy night in.

Ingredients

• 2 lbs grass-fed ground beef, coarsely ground
• 1 lb pasture-raised pork shoulder, diced into 1/2-inch cubes
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 cups organic beef stock
• 1 can (28 oz) fire-roasted diced tomatoes, with juices
• 2 cans (15 oz each) dark red kidney beans, drained and rinsed
• 3 tbsp ancho chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 tbsp extra-virgin olive oil
• Sea salt and freshly ground black pepper, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the coarsely ground grass-fed beef and diced pasture-raised pork shoulder, seasoning lightly with sea salt and freshly ground black pepper. Cook until evenly browned, about 8 minutes, breaking apart with a wooden spoon.
3. Transfer the browned meats to the slow cooker, leaving the rendered fat in the skillet.
4. In the same skillet, reduce the heat to medium and add the finely diced yellow onion. Sauté until translucent, about 5 minutes, then add the minced garlic and cook for an additional 1 minute.
5. Stir in the ancho chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper, toasting the spices for 30 seconds until fragrant.
6. Deglaze the skillet with the organic beef stock, scraping up any browned bits, then pour the mixture into the slow cooker.
7. Add the fire-roasted diced tomatoes with their juices and the drained and rinsed dark red kidney beans to the slow cooker, stirring to combine.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meats are tender and the flavors melded.
9. Season to taste with additional sea salt and freshly ground black pepper before serving.

Velvety and rich, this chili boasts a perfect balance of smoky, spicy, and savory notes, with the meats meltingly tender and the beans plump. Serve it garnished with sharp cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro for a vibrant contrast.

Crockpot BBQ Ribs

Succulent and tender, these Crockpot BBQ Ribs are a testament to the magic of slow cooking, transforming simple ingredients into a dish that’s both rustic and refined. The ribs emerge from the crockpot fall-off-the-bone tender, enveloped in a rich, smoky barbecue sauce that’s been lovingly caramelized to perfection.

Ingredients

• 2 racks of baby back ribs, membrane removed
• 1 cup of high-quality barbecue sauce
• 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 tsp of sea salt

Instructions

1. In a small bowl, whisk together the barbecue sauce, apple cider vinegar, dark brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and sea salt until fully combined.
2. Place the ribs in the crockpot, ensuring they fit snugly but without overlapping. Pour the sauce mixture over the ribs, using a brush to coat them evenly.
3. Cover and cook on low for 6-8 hours, or until the meat is tender and easily pulls away from the bone. Tip: For an extra layer of flavor, baste the ribs with the sauce halfway through cooking.
4. Once cooked, carefully transfer the ribs to a baking sheet lined with aluminum foil. Brush with additional barbecue sauce if desired.
5. Preheat the broiler to high. Place the ribs under the broiler for 3-5 minutes, or until the sauce is bubbly and slightly charred. Tip: Keep a close eye on the ribs during this step to prevent burning.
6. Let the ribs rest for 5 minutes before slicing. Tip: Use a sharp knife for clean cuts between the bones.

Just as they are, these ribs boast a perfect balance of smoky, sweet, and spicy flavors, with a texture so tender it nearly melts in your mouth. Serve them atop a mound of creamy coleslaw or alongside a crisp, tangy pickle for a contrast that elevates the dish to new heights.

Slow Cooker Chicken Noodle Soup

Gracefully simmered to perfection, this Slow Cooker Chicken Noodle Soup embodies comfort with its rich, aromatic broth and tender, succulent pieces of chicken, making it an ideal dish for any season.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, pasture-raised
• 8 cups homemade chicken stock, preferably bone broth
• 3 medium carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cups wide egg noodles
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh lemon juice

Instructions

1. Place the chicken thighs, chicken stock, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper into a 6-quart slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
3. Remove the chicken thighs from the slow cooker and shred into bite-sized pieces using two forks. Tip: For extra flavor, let the chicken rest in the broth for 10 minutes before shredding.
4. Return the shredded chicken to the slow cooker and add the egg noodles. Cover and cook on HIGH for an additional 15-20 minutes, until the noodles are al dente. Tip: Stir the noodles occasionally to prevent sticking.
5. Stir in the fresh parsley and lemon juice just before serving. Tip: The lemon juice brightens the flavors of the soup, so add it at the end to preserve its freshness.

Lusciously hearty with a velvety broth that clings to each noodle, this soup is a symphony of flavors and textures. Serve it with a crusty artisan bread for dipping, or garnish with a sprinkle of grated Parmesan for an extra layer of umami.

Slow Cooker Pot Roast

Lusciously tender and imbued with deep, savory flavors, this Slow Cooker Pot Roast transforms humble ingredients into a comforting masterpiece. Perfect for a leisurely weekend dinner, it promises minimal effort with maximum reward, as the slow cooker works its magic to meld flavors and tenderize the meat to perfection.

Ingredients

• 3 lbs chuck roast, well-marbled
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups beef stock, preferably homemade
• 1 cup dry red wine
• 3 large carrots, peeled and cut into 2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1 lb baby potatoes, halved
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 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 extra-virgin olive oil 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. In the same skillet, reduce the heat to medium and sauté the thinly sliced yellow onion until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
4. Deglaze the skillet with the dry red wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2 minutes, then pour over the roast in the slow cooker.
5. Add the beef stock, carrots, celery, baby potatoes, rosemary, thyme, and bay leaf to the slow cooker, arranging the vegetables around the roast.
6. Cover and cook on low for 8 hours, or until the meat is fork-tender and the vegetables are cooked through.
7. Remove the rosemary, thyme, and bay leaf. Adjust seasoning with salt and freshly ground black pepper if necessary.

Yieldingly tender, the roast falls apart at the slightest touch, surrounded by vegetables that have absorbed the rich, wine-infused broth. Serve this hearty dish over a bed of creamy mashed potatoes or with a side of crusty bread to soak up the delectable juices.

Crockpot Lasagna

Brimming with layers of rich, savory flavors and the comforting embrace of melted cheese, Crockpot Lasagna transforms the classic Italian dish into a hassle-free masterpiece perfect for any gathering or a cozy night in.

Ingredients

• 1 lb ground beef, 85% lean
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1 tsp dried basil
• 24 oz marinara sauce, homemade or jarred
• 15 oz ricotta cheese, whole milk
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 12 lasagna noodles, uncooked
• 4 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. In a large skillet over medium heat, warm the extra virgin olive oil. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
2. Stir in the minced garlic, sea salt, black pepper, dried oregano, and dried basil. Cook for an additional 1 minute until fragrant.
3. Pour in the marinara sauce, stirring to combine, and simmer for 5 minutes. Remove from heat.
4. In a medium bowl, mix the ricotta cheese, lightly beaten egg, and grated Parmesan cheese until well combined.
5. Spread 1 cup of the meat sauce evenly over the bottom of a 6-quart crockpot.
6. Arrange 4 uncooked lasagna noodles over the sauce, breaking them to fit if necessary.
7. Spread half of the ricotta mixture over the noodles, followed by 1 cup of shredded mozzarella cheese.
8. Repeat the layers: meat sauce, noodles, remaining ricotta mixture, and another 1 cup of mozzarella.
9. Top with the remaining meat sauce and the last 1 cup of mozzarella cheese.
10. Cover and cook on LOW for 4 hours or until the noodles are tender. Avoid opening the lid during cooking to retain heat.
11. Let the lasagna stand for 15 minutes before serving to allow it to set. Garnish with fresh basil leaves.

With its tender noodles, creamy ricotta, and robust meat sauce, this Crockpot Lasagna offers a delightful contrast of textures and a depth of flavor that’s both satisfying and sophisticated. Serve it alongside a crisp arugula salad dressed in lemon vinaigrette for a balanced meal.

Slow Cooker Honey Garlic Chicken

This season, transform your weeknight dinners with a dish that marries the simplicity of slow cooking with the rich, nuanced flavors of honey and garlic. The result is a tender, succulent chicken that falls off the bone, enveloped in a glossy, aromatic sauce that’s both sweet and savory.

Ingredients

• 4 bone-in, skin-on chicken thighs, pasture-raised
• 1/3 cup raw honey
• 1/4 cup tamari sauce
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp crushed red pepper flakes
• 1 tbsp extra virgin olive oil
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp sesame seeds, toasted
• 2 scallions, thinly sliced

Instructions

1. In a medium bowl, whisk together the honey, tamari sauce, minced garlic, grated ginger, and crushed red pepper flakes until fully combined.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs, skin-side down, and sear for 3-4 minutes until golden brown. Flip and sear the other side for an additional 3 minutes.
3. Transfer the seared chicken thighs to the slow cooker and pour the honey garlic mixture over them, ensuring each piece is well coated.
4. Cover and cook on low for 4 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 slow cooker to thicken the sauce, then cook for an additional 10 minutes on high.
6. Garnish with toasted sesame seeds and sliced scallions before serving.

Here, the chicken emerges incredibly tender, with the honey garlic sauce caramelizing slightly around the edges for a perfect balance of sweetness and depth. Serve it over a bed of jasmine rice or with a side of steamed bok choy for a complete meal that’s as visually appealing as it is delicious.

Slow Cooker Vegetable Soup

Hearty and wholesome, this Slow Cooker Vegetable Soup is a symphony of garden-fresh flavors, gently simmered to perfection. Its rich, aromatic broth and tender vegetables make it a comforting choice for any season, promising both nourishment and delight.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups low-sodium vegetable broth
• 1 (14.5-ounce) can diced tomatoes, with juices
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1 medium zucchini, diced
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Transfer the onion and garlic mixture to the slow cooker, followed by the sliced carrots and celery.
4. Season with sea salt, freshly ground black pepper, dried thyme, and add the bay leaf, stirring to combine.
5. Pour in the low-sodium vegetable broth and diced tomatoes with their juices, ensuring all ingredients are submerged.
6. Cover and cook on LOW for 6 hours, allowing the flavors to meld beautifully.
7. Add the green beans, diced zucchini, and frozen peas, stirring gently to incorporate.
8. Continue to cook on LOW for an additional 2 hours, or until all vegetables are tender.
9. Discard the bay leaf and stir in the chopped fresh parsley just before serving.

Kaleidoscopic in color and brimming with depth, this soup’s velvety broth and crisp-tender vegetables offer a delightful contrast. Serve it with a crusty artisanal bread for dipping, or garnish with a sprinkle of grated Parmesan for an extra layer of umami.

Crockpot Turkey Breast

Velvety and succulent, this Crockpot Turkey Breast transforms the humble bird into a centerpiece worthy of any gathering, marrying convenience with the sophistication of slow-cooked perfection.

Ingredients

• 1 (5 to 6-pound) bone-in, skin-on turkey breast, preferably pasture-raised
• 2 tablespoons clarified butter, melted
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 2 teaspoons sea salt, finely ground
• 1 teaspoon freshly cracked black pepper
• 1 cup low-sodium chicken stock, preferably homemade
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 1 medium yellow onion, roughly chopped

Instructions

1. Pat the turkey breast dry with paper towels to ensure a crisp skin.
2. In a small bowl, combine the melted clarified butter, thyme, rosemary, sea salt, and black pepper to create a herb butter.
3. Rub the herb butter evenly over the entire surface of the turkey breast, including under the skin for maximum flavor.
4. Place the carrots, celery, and onion at the bottom of the crockpot to create a vegetable trivet.
5. Set the turkey breast, skin side up, on top of the vegetables in the crockpot.
6. Pour the chicken stock around the turkey breast, avoiding pouring directly over the skin to maintain crispiness.
7. Cover and cook on low for 6 to 7 hours, or until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the breast.
8. For a golden skin, carefully transfer the turkey breast to a baking sheet and broil on high for 3 to 5 minutes, watching closely to prevent burning.
9. Let the turkey rest for 15 minutes before carving to allow the juices to redistribute.

Nestled among the aromatic vegetables, the turkey emerges fork-tender with a herbaceous crust, its juices mingling with the stock to create a light yet flavorful gravy. Serve slices over a bed of creamy polenta or alongside roasted root vegetables for a meal that celebrates simplicity and depth of flavor.

Slow Cooker Beef Stroganoff

Nothing warms the soul quite like a hearty, comforting bowl of Slow Cooker Beef Stroganoff, a dish that marries the richness of tender beef with the creamy tang of sour cream, all enveloped in a velvety mushroom sauce. Perfect for those chilly evenings when only something deeply satisfying will do, this recipe promises minimal effort for maximum flavor, thanks to the slow cooker doing most of the work.

Ingredients

• 1.5 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 2 tbsp all-purpose flour
• 1 cup beef stock, preferably homemade
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 cup sour cream
• Salt and freshly ground black pepper
• 12 oz wide egg noodles, cooked al dente
• Fresh parsley, chopped for garnish

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 3-4 minutes per batch. Transfer to the slow cooker.
3. In the same skillet, sauté the onion and garlic until translucent, about 3 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
4. Sprinkle the flour over the vegetables, stirring to coat evenly. Gradually whisk in the beef stock, ensuring no lumps remain. Stir in the Dijon mustard and smoked paprika.
5. Pour the vegetable mixture over the beef in the slow cooker. Cover and cook on low for 6-7 hours, or until the beef is fork-tender.
6. Stir in the sour cream until fully incorporated. Adjust seasoning with salt and pepper if necessary.
7. Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley.

Velvety and rich, this Slow Cooker Beef Stroganoff boasts layers of flavor from the smoked paprika and Dijon mustard, with the sour cream adding a delightful tang. For an elegant twist, serve it alongside a crisp green salad dressed with a light vinaigrette to cut through the creaminess.

Slow Cooker Apple Butter

Unveiling the essence of autumn, this Slow Cooker Apple Butter transforms humble apples into a luxuriously smooth spread, imbued with warm spices and a deep, caramelized sweetness. Perfect for spooning over morning toast or folding into your favorite baked goods, it’s a testament to the magic of slow cooking.

Ingredients

• 5 lbs mixed apples (such as Honeycrisp and Granny Smith), peeled, cored, and roughly chopped
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. In a large slow cooker, combine the chopped apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and sea salt. Stir gently to coat the apples evenly with the spices and sugars.
2. Cover and cook on low heat for 10 hours, stirring occasionally to prevent sticking. Tip: For a deeper flavor, let the mixture cook uncovered for the last hour to reduce and thicken.
3. After cooking, stir in the vanilla extract. Use an immersion blender to puree the mixture until completely smooth. Tip: For an extra silky texture, pass the puree through a fine-mesh sieve.
4. Transfer the apple butter to sterilized jars, leaving 1/2 inch of headspace. Seal and store in the refrigerator for up to 3 weeks. Tip: For longer storage, apple butter can be frozen in airtight containers for up to 6 months.

Just as the seasons change, this apple butter evolves in flavor, becoming richer and more complex over time. Its velvety texture and harmonious blend of spices make it an irresistible addition to cheese boards or a decadent swirl into yogurt.

Crockpot Chicken and Dumplings

Yearning for a comforting classic that marries simplicity with sophistication? This Crockpot Chicken and Dumplings recipe transforms humble ingredients into a dish that’s both heartwarming and elegantly satisfying, perfect for any season.

Ingredients

• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup all-purpose flour, sifted
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 2 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers. Add the chicken thighs and sear until golden brown, about 4 minutes per side. Transfer to the crockpot.
2. In the same skillet, sauté the diced onion and minced garlic until translucent, about 3 minutes. Sprinkle with flour, stirring constantly to create a roux, cook for 2 minutes.
3. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring to a simmer and cook until slightly thickened, about 5 minutes. Pour over the chicken in the crockpot.
4. Add the heavy cream, thyme, salt, and pepper to the crockpot. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds.
5. Remove the chicken thighs and shred with two forks. Return the shredded chicken to the crockpot, add the frozen peas, and stir to combine. Cover and cook for an additional 30 minutes.
6. For the dumplings, in a medium bowl, combine 1 cup of sifted flour with 1/2 cup of the hot broth from the crockpot, stirring until a soft dough forms. Drop tablespoon-sized dollops of dough into the simmering broth. Cover and cook for 15 minutes, or until the dumplings are cooked through.
7. Garnish with chopped fresh parsley before serving.

Buttery dumplings and tender chicken meld in a creamy, herb-infused broth, offering a texture that’s both luxuriously smooth and satisfyingly hearty. Serve this dish in shallow bowls with a side of crusty artisanal bread for dipping, elevating the comfort food experience to new heights.

Slow Cooker Lentil Soup

Perfectly suited for a brisk autumn evening, this Slow Cooker Lentil Soup marries the earthy depth of lentils with a symphony of aromatic vegetables and spices, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced into 1/4-inch pieces
• 2 celery stalks, diced into 1/4-inch pieces
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion, diced carrots, and diced celery to the skillet. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Transfer the vegetable mixture to the slow cooker. Add the rinsed green lentils, low-sodium vegetable broth, and bay leaf. Stir to combine.
5. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the lentils are tender.
6. Discard the bay leaf. Stir in the kosher salt, freshly ground black pepper, and fresh lemon juice.
7. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Comforting and hearty, this soup boasts a velvety texture with a hint of smokiness from the paprika, making it a standout dish. Serve it with a slice of crusty artisan bread for dipping, or top with a dollop of Greek yogurt for added creaminess.

Slow Cooker Moroccan Chicken

Venturing into the realm of slow-cooked delicacies, this Moroccan Chicken recipe promises a symphony of flavors, tenderly melded together over hours, offering a dish that’s as nourishing as it is aromatic. Perfect for those seeking a culinary escape to the vibrant streets of Morocco, right from the comfort of their kitchen.

Ingredients

• 2 lbs organic, free-range chicken thighs, skin-on
• 1 tbsp extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp saffron threads, lightly crushed
• 1 cup low-sodium chicken broth
• 1/2 cup dried apricots, halved
• 1/4 cup green olives, pitted
• 2 tbsp fresh cilantro, chopped
• Sea salt and freshly ground black pepper, to season

Instructions

1. Season the chicken thighs generously with sea salt and black pepper on both sides.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and sear for an additional 3 minutes. Transfer to the slow cooker.
3. In the same skillet, reduce the heat to medium and sauté the onion for 3 minutes until translucent. Add the garlic, ginger, cumin, coriander, cinnamon, and saffron, stirring for 1 minute until fragrant.
4. Deglaze the skillet with chicken broth, scraping up any browned bits. Pour this mixture over the chicken in the slow cooker.
5. Add the apricots and olives to the slow cooker, nestling them around the chicken. Cover and cook on low for 6 hours.
6. Once cooked, garnish with fresh cilantro before serving.

Fragrant and deeply flavorful, this Moroccan Chicken is fall-off-the-bone tender, with the apricots and olives adding a delightful contrast of sweetness and brine. Serve atop a bed of couscous or with warm, crusty bread to soak up the rich, spiced sauce.

Crockpot Pineapple Chicken

Venturing into the realm of effortless elegance, this Crockpot Pineapple Chicken marries the tropical sweetness of pineapple with the savory depth of chicken, creating a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup fresh pineapple chunks, about 1/2 inch in size
• 1/2 cup pineapple juice, freshly squeezed
• 1/4 cup low-sodium soy sauce
• 2 tbsp raw honey
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp crushed red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp fresh cilantro, finely chopped for garnish

Instructions

1. In a 6-quart crockpot, combine the chicken thighs, pineapple chunks, pineapple juice, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes. Stir gently to ensure the chicken is evenly coated.
2. Cover and cook on LOW for 4 hours or until the chicken is tender and easily shreds with a fork. Tip: For enhanced flavor, marinate the chicken in the sauce mixture for 30 minutes before cooking.
3. Once cooked, remove the chicken thighs and shred using two forks. Return the shredded chicken to the crockpot.
4. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the crockpot to thicken the sauce. Cover and cook on HIGH for an additional 15 minutes. Tip: For a glossier sauce, add the slurry in a steady stream while stirring continuously.
5. Garnish with freshly chopped cilantro before serving. Tip: For a burst of color and texture, serve over a bed of jasmine rice with a side of steamed broccoli.

With its succulent texture and harmonious blend of sweet and spicy notes, this Crockpot Pineapple Chicken is a testament to the magic of slow cooking. Elevate the dish by serving it in hollowed-out pineapple halves for an unforgettable presentation.

Slow Cooker Chocolate Lava Cake

Unveiling the ultimate indulgence for chocolate lovers, this Slow Cooker Chocolate Lava Cake combines the richness of premium cocoa with the convenience of slow cooking, resulting in a dessert that’s as effortless to prepare as it is decadent to devour.

Ingredients

• 1 cup high-quality dark chocolate, finely chopped
• 1/2 cup unsalted butter, cubed
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt
• 1/2 cup heavy cream, for serving

Instructions

1. In a medium heatproof bowl, combine the finely chopped dark chocolate and cubed unsalted butter. Melt over a double boiler, stirring occasionally until smooth. Remove from heat and let cool slightly.
2. Whisk in the granulated sugar into the melted chocolate mixture until fully incorporated.
3. Add the lightly beaten pasture-raised eggs one at a time, whisking vigorously after each addition to ensure a silky texture.
4. Sift in the all-purpose flour and sea salt, folding gently to avoid overmixing, which can lead to a dense cake.
5. Stir in the pure vanilla extract for an aromatic depth of flavor.
6. Lightly grease the slow cooker insert with butter, then pour the batter evenly into the insert.
7. Cover and cook on low for 2 hours, or until the edges are set but the center remains slightly jiggly, indicating a molten core.
8. Let the cake rest for 10 minutes before serving to allow it to set further, ensuring the perfect lava flow when sliced.

Velvety and rich, this cake boasts a contrast of textures from the crisp exterior to the oozing chocolate center. Serve warm with a drizzle of heavy cream or a scoop of vanilla bean ice cream for an extra touch of luxury.

Conclusion

Delightful flavors await in our roundup of 19 must-try slow cooker recipes! Perfect for busy home cooks, these dishes promise ease and taste in every bite. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the culinary inspiration by pinning this article on Pinterest. Happy slow cooking!