17 Delicious Cheap Slow Cooker Recipes Easy

Let’s face it, we all crave hearty, home-cooked meals without spending hours in the kitchen or breaking the bank. That’s where these 17 delicious, cheap slow cooker recipes come in—perfect for busy weeknights or lazy weekends. From comforting stews to tender meats, each dish promises maximum flavor with minimal effort. So, grab your slow cooker and let’s dive into these easy, budget-friendly meals that’ll have everyone asking for seconds!

Slow Cooker Chicken and Dumplings

Ready to cozy up with a bowl of comfort? This slow cooker chicken and dumplings is your ticket to creamy, herby goodness with zero fuss. Let’s get into it.

Ingredients

• 2 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier)
• 1 cup diced carrots (for that sweet crunch)
• 1 cup diced celery (the unsung hero of flavor)
• 1/2 cup unsalted butter (because everything’s better with butter)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 tsp dried thyme (fresh is great, but dried works wonders here)
• 2 cups all-purpose flour (the foundation of our fluffy dumplings)
• 1 tbsp baking powder (for that perfect rise)
• 3/4 cup whole milk (the richer, the better)
• Salt and pepper to taste (don’t skimp on seasoning)

Instructions

1. Place chicken thighs, carrots, celery, butter, chicken broth, and thyme in the slow cooker. Season with salt and pepper.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Remove chicken and shred it. Tip: Use two forks for easy shredding.
4. Return shredded chicken to the slow cooker. Stir to combine.
5. In a bowl, mix flour, baking powder, and a pinch of salt. Gradually stir in milk to form a sticky dough. Tip: Don’t overmix to keep dumplings light.
6. Drop tablespoon-sized dough balls into the slow cooker. Tip: Space them out so they cook evenly.
7. Cover and cook on HIGH for 30 minutes, until dumplings are cooked through.

Now, the moment of truth—dive into that creamy, dreamy bowl. The dumplings are pillowy, the chicken melts in your mouth, and the broth? Pure gold. Try topping with fresh parsley for a pop of color and freshness.

Beef and Barley Slow Cooker Soup

Just when you thought comfort food couldn’t get any cozier, this Beef and Barley Slow Cooker Soup proves you wrong. **Hearty**, **flavor-packed**, and **set-it-and-forget-it** easy—your weeknight dinner game just leveled up.

Ingredients

• 1.5 lbs chuck roast, cubed (go for well-marbled pieces for maximum tenderness)
• 1 cup pearl barley (rinsed, because nobody likes gritty soup)
• 4 cups beef broth (homemade if you’ve got it, but boxed works in a pinch)
• 2 cups water (filtered, because we’re fancy like that)
• 3 carrots, diced (peeled or unpeeled, your call)
• 2 celery stalks, diced (the crunchier, the better)
• 1 large onion, chopped (yellow for sweetness, white for sharpness)
• 3 garlic cloves, minced (fresh only, please)
• 2 tbsp tomato paste (the secret umami booster)
• 1 tbsp Worcestershire sauce (because everything’s better with a dash of this)
• 1 tsp dried thyme (rub between your fingers to wake up the flavors)
• Salt and pepper (to season, but we’ll get specific in the steps)

Instructions

1. **Brown the beef**: Heat a large skillet over medium-high heat. Add the cubed chuck roast, seasoning with 1 tsp salt and 1/2 tsp pepper. Cook until all sides are deeply browned, about 5 minutes. Transfer to the slow cooker.
2. **Sauté the veggies**: In the same skillet, add the onion, carrots, and celery. Cook until slightly softened, about 3 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant. Scrape into the slow cooker.
3. **Combine everything**: Add the barley, beef broth, water, Worcestershire sauce, and thyme to the slow cooker. Stir well to combine.
4. **Cook low and slow**: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is fork-tender and the barley is plump.
5. **Season and serve**: Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and enjoy the warmth.

**Tip 1**: For a richer flavor, deglaze the skillet with a splash of broth after browning the beef and add those tasty bits to the slow cooker.
**Tip 2**: If the soup thickens too much upon standing, thin it with a bit of hot water or broth.
**Tip 3**: Leftovers? This soup tastes even better the next day as the flavors meld.

Wondering about the finish? The beef melts in your mouth, the barley adds a satisfying chew, and the broth? Deeply savory with a hint of sweetness from the veggies. Serve with a crusty bread for dipping or top with fresh parsley for a pop of color.

Slow Cooker Lentil Soup

You’ve got a slow cooker and a craving for something hearty? Let’s dive into this lentil soup that’s as easy as it is delicious.

Ingredients

• 1 cup dried green lentils (no need to soak, but rinse them well)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my pick)
• 1 large carrot, diced (about 1 cup, for that sweet crunch)
• 1 medium onion, chopped (white or yellow, whatever’s in your pantry)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tbsp extra virgin olive oil (the good stuff, for sautéing)
• 1 tsp ground cumin (toasted, if you’re feeling fancy)
• 1/2 tsp smoked paprika (for that subtle kick)
• Salt and pepper (to your heart’s content, but start with 1/2 tsp salt)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and carrot, sauté for 5 minutes until they start to soften.
2. Throw in the garlic, cumin, and smoked paprika. Stir for 1 minute until fragrant—don’t let the garlic burn!
3. Transfer the sautéed veggies to your slow cooker. Add the rinsed lentils and vegetable broth. Stir to combine.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The lentils should be tender but not mushy.
5. Season with salt and pepper. Give it a taste and adjust the seasoning if needed.
6. Serve hot. For extra flair, top with a drizzle of olive oil or a squeeze of lemon juice.

Bold flavors and a velvety texture make this soup a winner. Try pairing it with crusty bread or a crisp salad for the ultimate comfort meal.

Cheesy Slow Cooker Potatoes

Brace yourself for the creamiest, dreamiest potatoes you’ll ever scoop straight from your slow cooker. This no-fuss dish turns basic spuds into a melt-in-your-mouth masterpiece with minimal effort.

Ingredients

• 4 large russet potatoes, peeled and sliced into 1/4-inch rounds (trust me, uniform slices mean even cooking)
• 1 cup heavy cream (the richer, the better for that velvety texture)
• 1/2 cup whole milk (2% works in a pinch, but whole milk adds extra creaminess)
• 2 cups shredded sharp cheddar cheese (I always grab an extra handful for topping)
• 1/4 cup unsalted butter, cubed (cold butter distributes better)
• 1 tsp garlic powder (fresh minced garlic is great, but powder keeps it simple)
• 1 tsp onion powder (for that subtle, savory depth)
• 1/2 tsp salt (I like to taste and adjust after cooking)
• 1/4 tsp black pepper (freshly ground packs more punch)

Instructions

1. Layer half the potato slices in the bottom of your slow cooker, slightly overlapping.
2. Sprinkle half the garlic powder, onion powder, salt, and pepper over the potatoes.
3. Dot with half the butter cubes and sprinkle 1 cup of cheddar cheese evenly.
4. Repeat layers with remaining potatoes, seasonings, butter, and cheese.
5. Pour heavy cream and milk over the layers, ensuring it seeps down into the potatoes.
6. Cover and cook on LOW for 6 hours (no peeking—it keeps the heat steady).
7. After 6 hours, check for doneness; potatoes should pierce easily with a fork.
8. If desired, sprinkle extra cheese on top, cover until melted (about 10 minutes).

These potatoes come out luxuriously soft with pockets of gooey cheese in every bite. Serve them straight from the cooker for a rustic vibe or transfer to a baking dish for a quick broil to golden perfection.

Slow Cooker BBQ Chicken

Perfect for those lazy Sundays when you crave comfort without the kitchen chaos. This Slow Cooker BBQ Chicken is your set-it-and-forget-it ticket to flavor town.

Ingredients

• 2 lbs chicken thighs (bone-in, skin-on for maximum juiciness)
• 1 cup BBQ sauce (I swear by Sweet Baby Ray’s for that perfect tangy-sweet balance)
• 1/4 cup apple cider vinegar (trust me, it cuts through the richness)
• 1 tbsp brown sugar (for that caramelized edge)
• 1 tsp smoked paprika (the secret to that smoky depth)
• 1/2 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper (to season, but be generous)

Instructions

1. Season the chicken thighs generously with salt, pepper, smoked paprika, and garlic powder. Pro tip: Let them sit for 10 minutes to absorb the flavors.
2. In your slow cooker, whisk together BBQ sauce, apple cider vinegar, and brown sugar until smooth. Pro tip: A fork works wonders here for breaking up the brown sugar.
3. Add the seasoned chicken thighs to the slow cooker, ensuring each piece is nicely coated with the sauce. Pro tip: Nestle them in a single layer for even cooking.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be fork-tender and pull apart easily.
5. Once done, use two forks to shred the chicken directly in the slow cooker, mixing it with the sauce. Pro tip: For extra texture, broil the shredded chicken on a baking sheet for 3-5 minutes until slightly crispy.

Bold flavors and tender textures make this BBQ chicken a crowd-pleaser. Serve it piled high on buns with a crunchy slaw or over a baked potato for a hearty twist.

Slow Cooker Beef Stew

Make your kitchen smell like a cozy bistro with this set-it-and-forget-it Slow Cooker Beef Stew. It’s hearty, flavorful, and stupidly easy.

Ingredients

• 2 lbs beef chuck, cubed (go for well-marbled pieces—trust me, it makes all the difference)
• 3 tbsp all-purpose flour (for that perfect thicken-up)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 4 cups beef broth (homemade if you’ve got it, but no shame in store-bought)
• 3 large carrots, chopped (keep ’em chunky for texture)
• 3 medium potatoes, diced (Yukon Golds are my fave here)
• 1 large onion, chopped (white or yellow, whatever’s lurking in your pantry)
• 2 cloves garlic, minced (because what’s stew without garlic?)
• 1 tsp salt (start here, adjust later)
• 1/2 tsp black pepper (freshly ground, if you’re fancy)
• 1 tsp dried thyme (or rosemary if you’re feeling wild)

Instructions

1. Toss beef cubes with flour until evenly coated. This little step is your stew’s secret weapon for thickness.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches—don’t crowd the pan! This builds flavor like nobody’s business.
3. Transfer beef to slow cooker. Layer carrots, potatoes, onion, and garlic on top. Sprinkle with salt, pepper, and thyme.
4. Pour beef broth over everything. The liquid should just cover the ingredients—add a splash more broth or water if needed.
5. Cover and cook on LOW for 8 hours or HIGH for 4 hours. No peeking! Slow cookers hate that.
6. Give it a gentle stir. Taste and adjust seasoning if necessary. Tip: If it’s too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in, then cook on HIGH for 15 more minutes.

Dig into a bowl where the beef is fall-apart tender and the broth is rich with layers of flavor. Serve it over a slice of crusty bread or with a dollop of sour cream for a next-level experience.

Slow Cooker Vegetarian Chili

Dig into this hearty Slow Cooker Vegetarian Chili that’s packed with flavor and so easy to make. Perfect for meal prep or a cozy night in, it’s a crowd-pleaser every time.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for depth of flavor)
• 1 large yellow onion, diced (the sweeter, the better)
• 3 cloves garlic, minced (fresh is best, no shortcuts here)
• 1 red bell pepper, chopped (adds a sweet crunch)
• 1 green bell pepper, chopped (for a bit of color and texture)
• 2 cans (15 oz each) black beans, drained and rinsed (I love the creaminess they add)
• 1 can (15 oz) kidney beans, drained and rinsed (for that classic chili feel)
• 1 can (28 oz) crushed tomatoes (go for fire-roasted if you can)
• 2 cups vegetable broth (homemade or store-bought, both work)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tbsp cumin (the secret to that smoky depth)
• 1 tsp smoked paprika (a little goes a long way)
• Salt to taste (I start with 1 tsp and adjust)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Transfer the onion and garlic mixture to your slow cooker.
5. Add the chopped bell peppers, black beans, kidney beans, crushed tomatoes, and vegetable broth to the slow cooker.
6. Sprinkle in the chili powder, cumin, smoked paprika, and salt. Stir well to combine.
7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: The longer it cooks, the deeper the flavors.
8. Give it a good stir before serving. Tip: If the chili is too thick, add a splash of broth to loosen it up.
9. Taste and adjust the seasoning if needed. Tip: A squeeze of lime juice before serving brightens up the flavors.

Whip up this chili for a texture that’s thick and hearty, with a flavor profile that’s smoky, slightly sweet, and just the right amount of spicy. Serve it over rice, with cornbread, or top with avocado for a creamy contrast.

Slow Cooker Mac and Cheese

Perfect for those lazy days when you crave comfort without the fuss—this Slow Cooker Mac and Cheese is your golden ticket to creamy, dreamy bliss.

Ingredients

• 16 oz elbow macaroni (I swear by Barilla for that perfect al dente bite)
• 4 cups shredded sharp cheddar cheese (the sharper, the better for that punchy flavor)
• 2 cups whole milk (trust me, skim won’t give you that lush creaminess)
• 1/2 cup unsalted butter, cubed (room temp blends smoother)
• 1/2 cup heavy cream (for that extra indulgent texture)
• 1 tsp salt (I like to use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground, please)
• 1/2 tsp garlic powder (a little secret for depth)

Instructions

1. Boil the macaroni in salted water for 5 minutes—just shy of al dente—then drain. (Tip: They’ll finish cooking in the slow cooker, so undercooking now prevents mush later.)
2. Grease your slow cooker with a bit of butter to avoid sticking nightmares.
3. Toss in the drained macaroni, followed by all other ingredients. Stir gently to combine. (Tip: Reserve a handful of cheese for a melty top layer later.)
4. Cover and cook on LOW for 2 hours, stirring once halfway through. (Tip: Peek only once to keep the heat locked in.)
5. Sprinkle the reserved cheese on top, then cover for another 15 minutes until bubbly and golden.

Melt-in-your-mouth creamy with a slight chew from the pasta, this mac and cheese is a hug in a bowl. Serve it straight from the slow cooker for that rustic, shareable vibe—or fancy it up with a breadcrumb topping for crunch.

Slow Cooker Pulled Pork

Unleash flavor bombs with this set-it-and-forget-it pulled pork that’ll have your crew begging for seconds. Perfect for lazy Sundays or meal prep magic, this dish is all about big taste with zero fuss.

Ingredients

• 4 lbs pork shoulder (go for bone-in for extra flavor)
• 1 cup apple cider vinegar (the tangier, the better)
• 1/2 cup ketchup (I swear by the organic kind)
• 1/4 cup brown sugar (pack it tight for that caramel goodness)
• 2 tbsp smoked paprika (this is where the magic happens)
• 1 tbsp garlic powder (no fresh garlic? No problem.)
• 1 tbsp onion powder (for that deep, savory note)
• 1 tsp salt (I like mine coarse)
• 1 tsp black pepper (freshly ground, always)

Instructions

1. Trim excess fat from the pork shoulder, leaving a thin layer for moisture.
2. In a bowl, whisk together apple cider vinegar, ketchup, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth.
3. Place pork shoulder in the slow cooker and pour the sauce over it, ensuring it’s fully coated. Tip: Let the pork sit in the sauce for 10 minutes before cooking to absorb flavors.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
5. Once done, remove pork from the slow cooker and shred with two forks. Tip: For extra tenderness, let the pork rest for 10 minutes before shredding.
6. Return shredded pork to the slow cooker and mix with the juices. Cook on HIGH for an additional 30 minutes to let the flavors meld.

Heavenly tender with a smoky-sweet kick, this pulled pork is a game-changer. Pile it high on brioche buns or go rogue with tacos—either way, it’s a win.

Slow Cooker Chicken Tacos

Never underestimate the power of a slow cooker to transform simple ingredients into a fiesta of flavors. These chicken tacos are your ticket to a hassle-free, flavor-packed meal that practically cooks itself.

Ingredients

• 2 lbs boneless, skinless chicken thighs (trust me, thighs stay juicier than breasts in the slow cooker)
• 1 packet taco seasoning (or homemade blend if you’re feeling fancy)
• 1 cup chicken broth (low-sodium is my pick for better control over saltiness)
• 1/2 cup salsa verde (adds a tangy kick that’s irresistible)
• 8 corn tortillas (warmed up—they’re just better that way)
• 1 avocado, sliced (for that creamy, dreamy finish)
• 1/4 cup chopped cilantro (fresh is non-negotiable here)
• 1 lime, cut into wedges (a squeeze of lime brightens everything up)

Instructions

1. Place the chicken thighs in the slow cooker. Pro tip: Arrange them in a single layer for even cooking.
2. Sprinkle the taco seasoning evenly over the chicken. No need to stir—just let the magic happen.
3. Pour the chicken broth and salsa verde over the chicken. The liquid should come about halfway up the sides of the chicken.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken is done when it shreds easily with a fork.
5. Remove the chicken from the slow cooker and shred it using two forks. Pro tip: Do this right in the slow cooker to keep all those delicious juices.
6. Return the shredded chicken to the slow cooker and stir to coat with the cooking liquid. Let it sit for 10 minutes to soak up all that flavor.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side. Keep them wrapped in a clean towel to stay warm.
8. Serve the chicken on the tortillas topped with avocado slices, chopped cilantro, and a squeeze of lime. Pro tip: A dollop of sour cream or a sprinkle of cheese takes it over the top.

Perfectly tender and bursting with zesty flavors, these tacos are a crowd-pleaser. Try serving them with a side of black beans and rice for a complete meal that’s as easy as it is delicious.

Slow Cooker Minestrone Soup

Perfect for those lazy days when you crave something hearty without the hassle, this Slow Cooker Minestrone Soup is your go-to. Packed with veggies and beans, it’s a dump-and-go dream that’ll have your kitchen smelling like an Italian grandma’s in no time.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity base)
• 1 medium onion, diced (yellow works best for sweetness)
• 2 carrots, peeled and chopped (I like them chunky for texture)
• 2 celery stalks, sliced (don’t skip—they add a fresh crunch)
• 3 garlic cloves, minced (more if you’re a garlic fiend like me)
• 1 can (28 oz) crushed tomatoes (San Marzano are my fave for sweetness)
• 4 cups vegetable broth (homemade if you’ve got it, but boxed is fine)
• 1 can (15 oz) kidney beans, drained and rinsed (for that meaty bite)
• 1 can (15 oz) cannellini beans, drained and rinsed (creamy goodness)
• 1 cup ditalini pasta (or any small pasta—this one’s fun to eat)
• 1 tsp dried oregano (rub between your fingers to wake it up)
• 1 tsp dried basil (same as the oregano—fresh is great if you have it)
• Salt and pepper (start with 1 tsp salt, adjust later)
• 2 cups fresh spinach (toss it in at the end for a pop of color)
• Parmesan rind (optional, but it adds a deep umami flavor)

Instructions

1. Heat the olive oil in a skillet over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes. Tip: Don’t rush this—sweating the veggies builds flavor.
2. Stir in garlic and cook for 1 minute until fragrant. Tip: Garlic burns fast, so keep it moving.
3. Transfer the veggie mix to your slow cooker. Add crushed tomatoes, broth, both beans, pasta, oregano, basil, salt, pepper, and Parmesan rind if using. Stir well.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Resist the urge to peek—it slows cooking.
5. 30 minutes before serving, stir in spinach. Let it wilt into the soup. Taste and adjust seasoning if needed.
6. Fish out the Parmesan rind before serving. Ladle into bowls and top with extra Parmesan if you’re feeling fancy.

Just like that, you’ve got a soup that’s thick, hearty, and packed with layers of flavor. Serve it with a slice of crusty bread for dipping, or go wild and sprinkle with red pepper flakes for a kick.

Slow Cooker Honey Garlic Chicken

Unlock the secret to the most tender, flavor-packed chicken with just a few pantry staples and your trusty slow cooker.

Ingredients

• 4 boneless, skinless chicken breasts (thighs work too for extra juiciness)
• 1/2 cup honey (local if you can—it makes a difference)
• 1/3 cup soy sauce (I swear by low-sodium to control the saltiness)
• 1/4 cup ketchup (yes, ketchup—it’s the unexpected hero here)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 3 garlic cloves, minced (fresh only, please)
• 1/2 tsp red pepper flakes (adjust if you’re spice-shy)

Instructions

1. In a medium bowl, whisk together honey, soy sauce, ketchup, olive oil, minced garlic, and red pepper flakes until smooth.
2. Place chicken breasts in the slow cooker and pour the honey garlic mixture over them, ensuring each piece is well-coated.
3. Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
4. Once done, remove chicken and set aside. Pour the remaining sauce into a saucepan over medium heat. Tip: Let it simmer for 5-7 minutes to thicken—it’s worth the wait.
5. Shred or slice the chicken, then drizzle with the thickened sauce. Tip: For an extra glossy finish, broil the sauced chicken for 2-3 minutes.

Heavenly sticky with a perfect balance of sweet and savory, this chicken is a dream over rice or stuffed into tacos for a twist. The slow cooker does all the work, but you’ll get all the credit.

Slow Cooker Sausage and Peppers

Savory, set-it-and-forget-it magic happens when sausage and peppers cozy up in your slow cooker. This dish is a no-fuss hero for busy weeknights—packed with flavor, minimal effort.

Ingredients

• 1.5 lbs sweet Italian sausage links (go for the ones with fennel seeds for extra flavor)
• 3 bell peppers, sliced into strips (I love a mix of red, yellow, and green for color)
• 1 large onion, thinly sliced (yellow onions are my pick for sweetness)
• 3 garlic cloves, minced (fresh is best here, no jarred stuff)
• 1/2 cup chicken broth (low-sodium to control the salt)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp dried oregano (crush it between your fingers to wake it up)
• 1/2 tsp red pepper flakes (adjust if you’re heat-shy)
• Salt and black pepper (don’t skimp—season in layers)

Instructions

1. Heat olive oil in a skillet over medium-high. Brown sausages on all sides, about 2 minutes per side—this locks in juices.
2. Transfer sausages to slow cooker. Top with peppers, onion, and garlic.
3. Pour chicken broth over. Sprinkle oregano, red pepper flakes, salt, and black pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3. Tip: Don’t peek! Slow cookers lose heat.
5. Once done, slice sausages if desired. Tip: Let them rest 5 minutes for juicier bites.
6. Serve hot, spooning the pepper-onion mix over. Tip: A crusty baguette is perfect for soaking up juices.

Expect tender sausages and melt-in-your-mouth peppers with a hint of spice. Elevate it by piling onto hoagie rolls for epic sandwiches, or keep it low-carb with a side of cauliflower rice.

Slow Cooker Black Bean Soup

Hungry for a no-fuss, flavor-packed meal? This slow cooker black bean soup is your weeknight hero—dump, set, forget, and devour.

Ingredients

• 1 lb dried black beans (soaked overnight, trust me, it’s worth it)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my pick)
• 1 large onion, diced (yellow for sweetness, white for sharpness—your call)
• 3 garlic cloves, minced (more if you’re a garlic fiend like me)
• 1 red bell pepper, chopped (adds a sweet crunch)
• 1 tbsp ground cumin (the secret smoky depth)
• 1 tsp smoked paprika (for that irresistible charred flavor)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• Salt to taste (start with 1 tsp, adjust later)

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion, garlic, and bell pepper until soft, about 5 minutes.
2. Transfer the sautéed veggies to your slow cooker. Add soaked beans, vegetable broth, cumin, and smoked paprika.
3. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Beans should be tender.
4. Once cooked, blend half the soup for creaminess or leave it chunky—your texture preference rules here.
5. Season with salt, stir well, and let it sit for 10 minutes to meld flavors.

Dive into this creamy, smoky soup with a squeeze of lime or a dollop of Greek yogurt. Perfect with crusty bread or over rice for heartier appetites.

Slow Cooker Corn Chowder

Get ready to dive into a bowl of creamy, dreamy comfort that’s as easy as tossing ingredients into your slow cooker and letting magic happen. This chowder is your weeknight hero, packed with sweet corn and a hint of smokiness.

Ingredients

• 4 cups fresh or frozen corn kernels (trust me, fresh in summer makes all the difference)
• 1 large yellow onion, diced (the sweeter, the better)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 4 cups chicken broth (homemade if you’ve got it, but no stress)
• 1 cup heavy cream (for that luxurious texture)
• 2 medium potatoes, peeled and diced into 1/2-inch cubes (Yukon Golds are my go-to)
• 1 tsp smoked paprika (this is the secret weapon)
• Salt and freshly ground black pepper (season like you mean it)
• 2 tbsp unsalted butter (because butter makes everything better)
• 1/4 cup chopped fresh parsley (for a bright finish)

Instructions

1. Plug in your slow cooker and set it to low heat to warm up while you prep.
2. Melt the butter in a skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes. Tip: Don’t rush this step—flavor builds here.
3. Transfer the onion mixture to the slow cooker. Add the corn, potatoes, chicken broth, and smoked paprika. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the potatoes are tender. Tip: Resist the urge to peek too often; slow cookers work best undisturbed.
5. Once cooked, use an immersion blender to partially puree the chowder, leaving some chunks for texture. Alternatively, transfer 2 cups to a blender, puree, and return to the pot.
6. Stir in the heavy cream and season with salt and pepper to taste. Cook for an additional 15 minutes on high to heat through. Tip: Taste and adjust seasoning—this is where your chowder goes from good to great.
7. Ladle into bowls and garnish with fresh parsley.

This chowder is a creamy, comforting hug in a bowl with a smoky depth that’ll have you going back for seconds. Serve it with a side of crusty bread for dipping, or top with crispy bacon bits for an extra layer of flavor.

Slow Cooker Italian Beef

Craving a dish that’s all about bold flavors and zero fuss? This Slow Cooker Italian Beef is your weeknight hero, packing a punch with minimal effort.

Ingredients

• 3 lbs chuck roast (the marbling is key for tenderness)
• 1 cup beef broth (homemade or low-sodium, your call)
• 1 packet Italian dressing mix (trust me, it’s the secret weapon)
• 1/2 cup pepperoncini juice (for that tangy kick)
• 6 pepperoncini peppers (more if you’re feeling spicy)
• 1 tbsp garlic powder (because garlic is life)
• 1 tbsp onion powder (for that deep, savory note)
• 1 tsp salt (just enough to enhance, not overpower)
• 1/2 tsp black pepper (freshly ground, please)
• Hoagie rolls (toasted, for serving)
• Provolone cheese slices (melty perfection on top)

Instructions

1. Place the chuck roast in your slow cooker—no need to sear, but pat it dry for better flavor absorption.
2. In a bowl, whisk together beef broth, Italian dressing mix, pepperoncini juice, garlic powder, onion powder, salt, and black pepper. Pour over the roast.
3. Add the pepperoncini peppers around the roast. They’ll infuse the beef with their signature zing.
4. Cover and cook on LOW for 8 hours (no peeking—trust the process). Tip: If you’re short on time, HIGH for 4-5 hours works, but LOW is magic.
5. Once done, shred the beef directly in the slow cooker using two forks. Let it soak up those juices for 10 minutes. Tip: For extra crispiness, broil the shredded beef on a tray for 2-3 minutes.
6. Serve on toasted hoagie rolls, topped with provolone. Tip: A quick broil melts the cheese beautifully.

Amazingly tender with a spicy, tangy kick, this Italian beef is a flavor bomb. Pile it high on rolls or go rogue with a cheesy beef bowl—no rules here.

Slow Cooker Sweet Potato Chili

Fire up your slow cooker for this cozy, veggie-packed chili that’s a breeze to make. Sweet potatoes bring a natural sweetness that balances the smoky spices perfectly.

Ingredients

• 2 large sweet potatoes, peeled and diced (I like them in 1-inch chunks for texture)
• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1 medium yellow onion, diced (white onions work too, but yellow’s sweeter)
• 3 garlic cloves, minced (fresh is best, but 1 tsp pre-minced works in a pinch)
• 1 red bell pepper, diced (adds a nice crunch and color)
• 1 can (15 oz) black beans, drained and rinsed (for that protein punch)
• 1 can (15 oz) diced tomatoes (fire-roasted give a deeper flavor)
• 2 cups vegetable broth (low-sodium lets you control the salt)
• 2 tbsp chili powder (adjust if you’re sensitive to heat)
• 1 tsp ground cumin (smells like heaven when it hits the pot)
• 1/2 tsp smoked paprika (the secret to that smoky depth)
• Salt to taste (I start with 1/2 tsp and adjust at the end)

Instructions

1. Heat olive oil in a pan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and red bell pepper, cook for another 3 minutes until fragrant.
3. Transfer the sautéed veggies to your slow cooker.
4. Add sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and salt to the slow cooker.
5. Stir everything to combine. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
6. Tip: Give it a stir halfway through to ensure even cooking.
7. After cooking, taste and adjust salt if needed. Let it sit for 10 minutes to thicken.
8. Tip: If it’s too thick, add a splash of broth to loosen it up.
9. Serve hot. Tip: Top with avocado slices or a dollop of Greek yogurt for extra creaminess.

Dig into this chili’s hearty texture and rich, smoky-sweet flavor. Perfect over rice or with crusty bread for dipping, it’s a crowd-pleaser that tastes even better the next day.

Conclusion

Perfect for busy home cooks, our roundup of 17 delicious, budget-friendly slow cooker recipes proves that easy meals can also be incredibly tasty. Whether you’re craving comfort food or something new, these dishes are sure to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to enjoy. Happy cooking!