22 Delish Crock Pot Recipes Amazing

Busy weeknights just got easier with our roundup of 22 Delish Crock Pot Recipes Amazing! Whether you’re craving cozy comfort food or looking for a hassle-free dinner solution, these slow-cooked wonders are sure to delight. Dive into a world of flavor where minimal prep meets maximum taste, and let your crock pot do the heavy lifting. Ready to transform your meal routine? Let’s get cooking!

Slow Cooker Beef Stew

Amidst the crisp air of early winter, nothing comforts the soul quite like a hearty bowl of slow cooker beef stew, its rich aromas weaving through the home like a warm embrace. This classic dish, with its tender chunks of beef and vibrant medley of vegetables, promises both nourishment and nostalgia in every spoonful.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for optimal tenderness)
• 1/4 cup all-purpose flour (for thickening the stew)
• 2 tbsp olive oil (or any neutral oil)
• 4 cups beef broth (homemade or store-bought for depth of flavor)
• 1 cup red wine (optional, adds richness)
• 3 carrots, peeled and sliced into 1/2-inch pieces
• 2 celery stalks, sliced into 1/2-inch pieces
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tsp tomato paste (for a hint of sweetness)
• 1 tsp dried thyme (or fresh for a brighter flavor)
• 2 bay leaves
• Salt and pepper, to taste (adjust throughout cooking)

Instructions

1. In a large bowl, toss the beef cubes with flour until evenly coated; this will help thicken the stew as it cooks.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, ensuring each piece gets a golden crust, about 3-4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, sauté onions, carrots, and celery until softened, about 5 minutes. Add garlic and tomato paste, cooking for another minute until fragrant. Transfer to the slow cooker.
4. Deglaze the skillet with red wine, scraping up any browned bits, then pour into the slow cooker along with beef broth, thyme, and bay leaves. Season with salt and pepper.
5. Cover and cook on low for 8 hours or high for 4 hours, until the beef is fork-tender.
6. Before serving, remove bay leaves and adjust seasoning if necessary. For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp water and stir into the stew during the last 30 minutes of cooking.

Melt-in-your-mouth beef and velvety vegetables come together in this stew, offering a symphony of flavors that deepen over time. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to soak up every last drop of its savory goodness.

Crock Pot Chicken Tacos

On a bustling weekday evening, nothing spells comfort quite like the aromatic allure of Crock Pot Chicken Tacos, a dish that marries convenience with the vibrant flavors of a well-spiced fiesta. This recipe transforms simple ingredients into a succulent filling, perfect for stuffing into warm tortillas or layering over a crisp salad.

Ingredients

• 2 lbs boneless, skinless chicken thighs (breasts can be substituted for a leaner option)
• 1 tbsp olive oil (or any neutral oil)
• 1 packet taco seasoning (or 2 tbsp homemade blend, adjust to taste)
• 1 cup chicken broth (low-sodium recommended for better control over saltiness)
• 1/2 cup salsa (choose your preferred heat level)
• 8 small flour tortillas (corn tortillas for a gluten-free alternative)
• 1 lime, cut into wedges (for serving, adds a bright acidity)
• Fresh cilantro, chopped (for garnish, optional)

Instructions

1. Heat the olive oil in a skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown, to lock in flavors.
2. Transfer the seared chicken to the crock pot. Sprinkle the taco seasoning evenly over the chicken.
3. Pour the chicken broth and salsa over the chicken, ensuring the liquid covers the bottom of the pot to prevent drying out.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
5. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot and stir to coat with the remaining juices.
6. Warm the tortillas according to package instructions, typically 30 seconds in a dry skillet over medium heat.
7. Serve the shredded chicken in the warm tortillas, garnished with fresh cilantro and a squeeze of lime juice for an extra zing.

Succulent and richly flavored, the chicken boasts a melt-in-your-mouth texture that pairs beautifully with the slight chew of warm tortillas. For a creative twist, layer the chicken over a bed of quinoa and black beans for a hearty taco bowl, or stuff it into bell peppers and bake for a deconstructed taco experience.

Easy Crock Pot Pulled Pork

Few dishes embody the heartwarming comfort of home cooking quite like tender, slow-cooked pulled pork. This Easy Crock Pot Pulled Pork recipe transforms simple ingredients into a succulent masterpiece, perfect for gatherings or a cozy family dinner.

Ingredients

• 4 lbs pork shoulder (also known as pork butt), trimmed of excess fat
• 1 cup chicken broth (low sodium preferred for better control of seasoning)
• 1/2 cup apple cider vinegar (adds a tangy depth)
• 1/4 cup brown sugar (for a hint of sweetness)
• 1 tbsp smoked paprika (or regular paprika for less smokiness)
• 2 tsp garlic powder (adjust to taste)
• 2 tsp onion powder
• 1 tsp salt (adjust based on preference)
• 1 tsp black pepper (freshly ground preferred)
• 1 tbsp Worcestershire sauce (for umami richness)

Instructions

1. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
2. Pat the pork shoulder dry with paper towels, then generously apply the dry rub all over the meat, ensuring even coverage.
3. Place the seasoned pork shoulder into the crock pot. Pour the chicken broth, apple cider vinegar, and Worcestershire sauce around the pork, being careful not to wash off the rub.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred easily with a fork.
5. Once cooked, remove the pork from the crock pot and shred it using two forks. For extra flavor, mix some of the cooking liquid back into the shredded pork to keep it moist.
6. Serve the pulled pork on buns with coleslaw, or use it as a filling for tacos or nachos for a versatile meal option.

As you savor this pulled pork, notice how the meat’s juiciness and the rub’s smoky sweetness create a harmonious blend. Ideal for sandwiches or as a standalone dish, its versatility and depth of flavor are sure to impress.

Slow Cooker Mac and Cheese

Yearning for a dish that combines comfort with sophistication? Our Slow Cooker Mac and Cheese transforms the classic favorite into a creamy, indulgent masterpiece, perfect for any occasion. With minimal effort and maximum flavor, this recipe promises a delightful twist on the traditional.

Ingredients

• 8 oz elbow macaroni (or any small pasta shape)
• 2 cups sharp cheddar cheese, shredded (for a richer flavor, mix in Gruyère)
• 1 cup whole milk (for creaminess, avoid skim)
• 1/2 cup heavy cream (substitute with evaporated milk for lighter texture)
• 1/4 cup unsalted butter, melted (salted butter can be used, adjust salt accordingly)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper, freshly ground (for a subtle kick)
• 1/4 tsp paprika (optional, for a smoky hint)

Instructions

1. Cook the elbow macaroni according to package instructions until al dente, about 7 minutes. Drain and set aside.
2. In the slow cooker, combine the cooked macaroni, shredded cheddar cheese, whole milk, heavy cream, melted butter, salt, black pepper, and paprika. Stir gently to mix.
3. Cover and cook on LOW for 2 hours, stirring once halfway through to ensure even melting and creaminess.
4. After 2 hours, check the consistency. If too thick, add a splash of milk and stir. For extra creaminess, let it sit covered for 10 minutes before serving.

Heavenly in its creaminess and rich in flavor, this Slow Cooker Mac and Cheese is a testament to comfort food elegance. Serve it as a standalone dish or elevate it with a sprinkle of crispy bacon or a drizzle of truffle oil for a gourmet touch.

Crock Pot Chili

Nothing warms the soul quite like a hearty bowl of Crock Pot Chili, a dish that marries simplicity with depth of flavor, perfect for those seeking comfort in every spoonful. This recipe promises a symphony of spices and textures, slow-cooked to perfection, making it an ideal centerpiece for any gathering or a cozy night in.

Ingredients

• 1 lb ground beef (or turkey for a lighter version)
• 1 large onion, diced (yellow or white preferred for sweetness)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 can (15 oz) kidney beans, drained and rinsed (or black beans for variation)
• 1 can (15 oz) diced tomatoes (fire-roasted add a smoky note)
• 2 tbsp chili powder (adjust for heat preference)
• 1 tsp cumin (toasted and ground releases more aroma)
• 1 cup beef broth (low-sodium recommended to control saltiness)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust after cooking)

Instructions

1. In a skillet over medium heat, brown the ground beef, breaking it into small pieces, until no pink remains, about 5-7 minutes. Drain excess fat.
2. Transfer the browned beef to the crock pot. Add the diced onion, minced garlic, kidney beans, diced tomatoes, chili powder, cumin, and beef broth. Stir to combine.
3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, allowing flavors to meld beautifully.
4. Season with salt and pepper to taste. For a thicker chili, remove the lid and cook on HIGH for the last 30 minutes.
5. Serve hot, garnished with your choice of toppings like shredded cheese, sour cream, or fresh cilantro.

Gloriously rich and robust, this Crock Pot Chili boasts a velvety texture with layers of spice that deepen over time. For an unexpected twist, serve over baked sweet potatoes or alongside cornbread for a delightful contrast in textures.

Slow Cooker BBQ Ribs

Hearty and effortlessly tender, these Slow Cooker BBQ Ribs are a testament to the magic of low and slow cooking, transforming simple ingredients into a dish that’s both rustic and refined.

Ingredients

• 2 lbs pork ribs (baby back or spare ribs work beautifully)
• 1 cup BBQ sauce (homemade or your favorite store-bought brand)
• 1/4 cup brown sugar (packed, for a deeper flavor)
• 1 tbsp smoked paprika (adds a subtle smokiness)
• 1 tsp garlic powder (or fresh minced garlic for more punch)
• 1 tsp onion powder (for a hint of sweetness)
• 1/2 tsp cayenne pepper (adjust to taste for heat)
• 1/2 tsp salt (fine sea salt preferred)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. In a small bowl, whisk together the BBQ sauce, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
2. Place the ribs in the slow cooker and pour the BBQ sauce mixture over them, ensuring they’re evenly coated. Tip: For extra flavor, let the ribs marinate in the sauce for an hour before cooking.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the ribs are tender and easily pull apart with a fork. Tip: Avoid opening the lid frequently to maintain a consistent temperature.
4. Once cooked, carefully remove the ribs from the slow cooker and let them rest for 5 minutes before serving. Tip: For a caramelized finish, broil the ribs on a baking sheet for 2-3 minutes after slow cooking.

Succulent and richly flavored, these ribs boast a perfect balance of sweet and smoky notes, with meat so tender it nearly falls off the bone. Serve atop a mound of creamy coleslaw or alongside grilled corn for a summer feast that’s sure to impress.

Crock Pot Chicken and Dumplings

Yearning for a comforting meal that marries simplicity with soul-warming flavors? This Crock Pot Chicken and Dumplings recipe transforms humble ingredients into a creamy, herb-infused delight, perfect for any day that calls for a touch of homemade comfort.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thighs work too for richer flavor)
• 4 cups chicken broth (low-sodium recommended for better control of seasoning)
• 1 cup diced carrots (about 2 medium, for a sweet crunch)
• 1 cup diced celery (about 2 stalks, adds a fresh, slightly bitter note)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp dried thyme (or 1 tbsp fresh, for aromatic depth)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 cup heavy cream (for luxurious texture, half-and-half can substitute)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 2 tsp baking powder (ensure it’s fresh for fluffy dumplings)
• 1/2 tsp salt (adjust based on broth saltiness)
• 3/4 cup milk (whole milk preferred for richness)
• 2 tbsp unsalted butter, melted (or any neutral oil)

Instructions

1. Place chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, and black pepper in the crock pot. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and easily shreds.
2. Remove chicken from the crock pot and shred using two forks. Return shredded chicken to the pot and stir in heavy cream.
3. In a medium bowl, whisk together flour, baking powder, and salt. Add milk and melted butter, stirring just until combined to avoid tough dumplings.
4. Drop tablespoon-sized dollops of the dumpling dough into the simmering chicken mixture. Cover and cook on HIGH for 30 minutes, resisting the urge to peek to ensure fluffy dumplings.
5. After 30 minutes, check that dumplings are cooked through by inserting a toothpick; it should come out clean. Adjust seasoning with salt and pepper if needed.

Comforting with every bite, this dish boasts tender chicken and pillowy dumplings in a velvety broth. Serve it in deep bowls with a sprinkle of fresh parsley for a pop of color and freshness.

Slow Cooker Pot Roast

Comforting and effortlessly elegant, this Slow Cooker Pot Roast transforms humble ingredients into a tender, flavor-packed masterpiece. Perfect for busy weeknights or leisurely weekends, it promises a satisfying meal with minimal fuss.

Ingredients

• 3 lbs chuck roast (look for well-marbled pieces for maximum tenderness)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, sliced (yellow or white for sweetness)
• 4 carrots, cut into 2-inch pieces (peeled for smoother texture)
• 3 celery stalks, cut into 2-inch pieces
• 4 garlic cloves, minced (adjust to taste)
• 2 cups beef broth (low-sodium recommended)
• 1 tbsp Worcestershire sauce (adds depth)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried rosemary (or 1 tbsp fresh)
• Salt and pepper (adjust to taste)

Instructions

1. Season the chuck roast generously with salt and pepper on all sides.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast until a deep brown crust forms, about 4-5 minutes per side. This step is crucial for flavor development.
3. Transfer the seared roast to the slow cooker. Arrange the onion, carrots, celery, and garlic around it.
4. In a bowl, whisk together beef broth and Worcestershire sauce. Pour over the roast and vegetables.
5. Sprinkle thyme and rosemary over the top. Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is fork-tender.
6. Once cooked, let the roast rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring moist slices.
7. Serve the pot roast with the vegetables and a ladle of the cooking liquid. For an extra touch, thicken the liquid with a cornstarch slurry for a rich gravy.

Lusciously tender, the meat falls apart at the slightest touch, while the vegetables soak up the savory broth. Elevate this classic dish by serving it over creamy mashed potatoes or alongside a crusty loaf of bread to mop up every last drop of flavor.

Crock Pot Lasagna

For those who cherish the comforting embrace of Italian cuisine but are pressed for time, this Crock Pot Lasagna is a revelation, blending convenience with the rich, layered flavors of a traditional lasagna.

Ingredients

• 1 lb ground beef (or Italian sausage for a spicier version)
• 1 jar (24 oz) marinara sauce (homemade or store-bought)
• 1 container (15 oz) ricotta cheese
• 1 large egg (helps bind the ricotta)
• 2 cups shredded mozzarella cheese (divided)
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles (uncooked, no-boil variety recommended)
• 1 tsp dried basil (or 1 tbsp fresh, finely chopped)
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes. Drain excess fat.
2. Stir in the marinara sauce with the cooked beef, simmering for 2 minutes to combine flavors. Remove from heat.
3. In a mixing bowl, combine ricotta cheese, egg, 1 cup mozzarella, Parmesan, basil, oregano, garlic powder, salt, and pepper. Mix until well incorporated.
4. Spread a thin layer of the meat sauce on the bottom of the Crock Pot to prevent sticking.
5. Place 3 lasagna noodles over the sauce, breaking them to fit if necessary. Layer with 1/3 of the ricotta mixture and 1/3 of the remaining meat sauce. Repeat layers twice.
6. Sprinkle the remaining 1 cup mozzarella cheese on top. Cover and cook on LOW for 4 hours or until noodles are tender.
7. Let the lasagna stand for 10 minutes before serving to allow layers to set.

Lusciously layered with a perfect balance of cheese and sauce, this Crock Pot Lasagna emerges with edges slightly crisp and a center that’s irresistibly creamy. Serve with a sprinkle of fresh basil and a side of garlic bread for a meal that feels both indulgent and effortlessly elegant.

Slow Cooker Honey Garlic Chicken

Yield to the allure of this effortlessly elegant Slow Cooker Honey Garlic Chicken, where the sweet embrace of honey meets the bold whisper of garlic, creating a symphony of flavors that dance gracefully on the palate. Perfect for those seeking a dish that marries convenience with sophistication, this recipe promises a meal that’s as nourishing as it is delightful.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (for juicier results)
• 1/3 cup honey (preferably raw for a deeper flavor)
• 1/4 cup soy sauce (low sodium recommended)
• 1/4 cup ketchup (adds a subtle tang)
• 2 tbsp olive oil (or any neutral oil)
• 4 garlic cloves, minced (fresh for the best aroma)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tbsp cornstarch (for thickening the sauce)
• 2 tbsp water (to mix with cornstarch)
• Green onions, sliced (for garnish)

Instructions

1. In a medium bowl, whisk together honey, soy sauce, ketchup, olive oil, minced garlic, and red pepper flakes until well combined.
2. Place the chicken thighs at the bottom of the slow cooker and pour the honey garlic mixture over them, ensuring each piece is evenly coated.
3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through.
4. In a small bowl, mix cornstarch and water to create a slurry. Stir this into the slow cooker to thicken the sauce during the last 30 minutes of cooking.
5. Once done, garnish with sliced green onions before serving.

Creating a luscious glaze that clings to each tender piece of chicken, this dish offers a perfect balance of sweet and savory with a hint of spice. Serve it over a bed of fluffy jasmine rice or alongside crisp steamed vegetables for a meal that’s as visually appealing as it is delicious.

Crock Pot Beef Stroganoff

Just imagine coming home to the rich, comforting aroma of tender beef and mushrooms simmering in a creamy sauce, all effortlessly prepared in your Crock Pot. This Beef Stroganoff is a timeless classic, reimagined for the modern home cook seeking both elegance and convenience.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes (for optimal tenderness)
• 8 oz cremini mushrooms, sliced (white mushrooms work too)
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp paprika (smoked paprika for depth)
• 1 cup beef broth (low sodium recommended)
• 1 tbsp Worcestershire sauce (adds umami)
• 1/2 cup sour cream (full fat for creaminess)
• 8 oz egg noodles (or any pasta of choice)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and sear until browned on all sides, about 3-4 minutes per side. Transfer to Crock Pot.
2. In the same skillet, sauté onions and mushrooms until softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to Crock Pot.
3. Season with salt, pepper, and paprika. Pour in beef broth and Worcestershire sauce. Stir to combine.
4. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until beef is fork-tender.
5. 30 minutes before serving, cook egg noodles according to package instructions. Drain and set aside.
6. Stir sour cream into the Crock Pot until fully incorporated. Taste and adjust seasoning if necessary.
7. Serve stroganoff over cooked egg noodles, garnished with fresh parsley.

Delight in the velvety texture of the sauce, perfectly coating each noodle, while the tender beef and earthy mushrooms offer a satisfying bite. For a twist, try serving over mashed potatoes or with a side of crusty bread to soak up every last drop of the luxurious sauce.

Slow Cooker Vegetable Soup

Comforting and hearty, this Slow Cooker Vegetable Soup is a symphony of flavors that meld together beautifully over hours of gentle cooking. Perfect for any season, it’s a versatile dish that welcomes whatever vegetables you have on hand, making it a staple for both weeknight dinners and leisurely weekend meals.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 2 cups)
• 3 carrots, peeled and sliced (about 1.5 cups)
• 3 celery stalks, sliced (about 1.5 cups)
• 4 garlic cloves, minced
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 6 cups vegetable broth (adjust saltiness to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups diced potatoes (Yukon Gold recommended)
• 2 cups chopped green beans (fresh or frozen)
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
2. Add the minced garlic, thyme, and rosemary to the skillet, cooking for an additional minute until fragrant.
3. Transfer the sautéed vegetables to the slow cooker. Tip: This step builds a flavor foundation, so don’t skip it.
4. Pour in the vegetable broth and add the diced tomatoes with their juices, potatoes, and green beans to the slow cooker. Stir to combine.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Tip: The longer cooking time on LOW allows flavors to deepen.
6. 30 minutes before serving, stir in the frozen peas. Tip: Adding peas late preserves their color and texture.
7. Season with salt and pepper to taste before serving.

Velvety and rich, this soup’s broth is infused with the essence of its vegetables, offering a comforting warmth with every spoonful. Serve it with a crusty bread for dipping or top with freshly grated Parmesan for an extra layer of flavor.

Crock Pot Turkey Breast

Whisper the aroma of herbs and tender turkey through your home with this effortlessly elegant Crock Pot Turkey Breast, a dish that marries simplicity with sophistication for any occasion.

Ingredients

• 1 (4 to 5-pound) boneless turkey breast (thawed if frozen)
• 1 tablespoon olive oil (or any neutral oil)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (freshly ground preferred)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 cup chicken broth (low sodium recommended)

Instructions

1. Pat the turkey breast dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat. Sear the turkey breast for 3-4 minutes on each side until golden brown, enhancing flavor.
3. Transfer the turkey breast to the crock pot. Sprinkle evenly with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
4. Pour chicken broth around the turkey breast to keep it moist during cooking, avoiding washing off the seasonings.
5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Let the turkey breast rest for 10 minutes before slicing to retain its juices.

Rich in flavor and fork-tender, this Crock Pot Turkey Breast pairs beautifully with a crisp salad or roasted vegetables for a complete meal. The herbs create a fragrant crust, while the slow cooking ensures every bite is moist and succulent.

Slow Cooker Sausage and Peppers

Just imagine coming home to the comforting aroma of slow-cooked sausage and peppers, a dish that effortlessly combines simplicity with depth of flavor, perfect for any day of the week.

Ingredients

• 1 lb Italian sausage links (sweet or spicy, according to preference)
• 2 large bell peppers, sliced into 1/2-inch strips (any color)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth (low-sodium recommended)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add sausage links and brown on all sides, about 5 minutes total. Transfer to the slow cooker.
2. In the same skillet, add the sliced bell peppers and onion. Sauté until slightly softened, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Transfer to the slow cooker.
3. Pour chicken broth over the sausage and vegetables in the slow cooker. Sprinkle with dried oregano, salt, and black pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sausage is cooked through and the vegetables are tender.
5. Remove the sausage links from the slow cooker and slice into 1-inch pieces. Return to the slow cooker and stir to combine with the peppers and onions.
6. Let the dish sit for 5 minutes before serving to allow the flavors to meld further.

Melt-in-your-mouth tender sausage paired with sweet, caramelized peppers and onions creates a harmonious blend of flavors. Serve over creamy polenta or tucked into a crusty hoagie roll for a satisfying meal.

Crock Pot Apple Crisp

Just as the leaves begin to turn and the air carries a crisp whisper of autumn, the Crock Pot Apple Crisp emerges as a comforting embrace of the season. This dish, with its tender apples and golden oat topping, is a testament to the simplicity and warmth of slow-cooked desserts.

Ingredients

• 6 cups thinly sliced apples (such as Granny Smith or Honeycrisp, for a balance of tart and sweet)
• 1 cup old-fashioned oats (for a chewy texture)
• 1/2 cup all-purpose flour (or gluten-free blend as an alternative)
• 1/2 cup packed brown sugar (light or dark, depending on preference)
• 1/2 cup granulated sugar (adjust to taste for sweetness)
• 1 tsp ground cinnamon (plus extra for sprinkling)
• 1/4 tsp ground nutmeg (for a hint of warmth)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 1 tsp vanilla extract (for depth of flavor)

Instructions

1. In a large bowl, combine the sliced apples, 1/4 cup granulated sugar, and 1/2 tsp cinnamon. Toss gently to coat evenly.
2. Transfer the apple mixture to the crock pot, spreading it into an even layer.
3. In the same bowl, mix together the oats, flour, remaining sugars, cinnamon, nutmeg, and melted butter until the mixture resembles coarse crumbs.
4. Sprinkle the oat topping evenly over the apples in the crock pot.
5. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the apples are tender and the topping is golden.
6. During the last 30 minutes of cooking, remove the lid to allow the topping to crisp up slightly.
7. Let the crisp stand for 10 minutes before serving to allow the flavors to meld.

As the final touch, a scoop of vanilla ice cream melts luxuriously over the warm crisp, creating a delightful contrast of temperatures and textures. The apples, now soft and fragrant, pair beautifully with the crunchy, buttery topping, making each bite a celebration of autumn’s bounty.

Slow Cooker Mongolian Beef

Whisking together the perfect blend of savory and sweet, this Slow Cooker Mongolian Beef transforms simple ingredients into a dish that’s both luxurious and comforting. With minimal prep and the magic of slow cooking, it’s a weeknight dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain (for tenderness)
• 1/4 cup cornstarch (to coat the beef, ensuring a crispy texture)
• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/2 cup brown sugar (packed, for a deep sweetness)
• 1/4 cup water (to balance the sauce)
• 3 cloves garlic, minced (for aromatic depth)
• 1 tsp ginger, grated (adds a warm, spicy note)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp red pepper flakes (adjust to taste)
• 3 green onions, sliced (for garnish and freshness)

Instructions

1. In a large bowl, toss the sliced flank steak with cornstarch until evenly coated. This step is crucial for achieving that desirable crispy exterior.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the coated beef in batches, searing each side for about 1 minute until lightly browned. Avoid overcrowding the pan to ensure even cooking.
3. Transfer the seared beef to the slow cooker. In the same skillet, combine soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes, bringing to a simmer for 1 minute to meld the flavors.
4. Pour the sauce over the beef in the slow cooker, stirring gently to combine. Cover and cook on low for 4 hours, allowing the flavors to deepen and the meat to become fork-tender.
5. Once cooked, garnish with sliced green onions before serving. For an extra touch of elegance, serve over a bed of steamed jasmine rice or alongside crisp steamed vegetables.

Yielded from the slow cooker, this Mongolian Beef boasts a melt-in-your-mouth texture, with a sauce that’s richly glazed and perfectly balanced between sweet and savory. The green onions add a pop of color and freshness, making it as visually appealing as it is delicious.

Crock Pot Chicken Alfredo

Flavorful and effortlessly elegant, this Crock Pot Chicken Alfredo transforms simple ingredients into a creamy, comforting dish that’s perfect for any night of the week. With minimal prep and the magic of slow cooking, it’s a foolproof way to delight your family or impress guests without spending hours in the kitchen.

Ingredients

• 2 lbs boneless, skinless chicken breasts (thawed if frozen)
• 1 cup heavy cream (for a lighter version, substitute half-and-half)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 cup grated Parmesan cheese (freshly grated preferred for smoother melting)
• 1 tsp garlic powder (or 2 cloves minced garlic for a fresher taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground recommended)
• 12 oz fettuccine pasta (or any pasta of choice)
• 1 tbsp olive oil (or any neutral oil)
• 2 cups chicken broth (low sodium preferred to control saltiness)

Instructions

1. Place the chicken breasts at the bottom of the crock pot.
2. Pour the chicken broth over the chicken, ensuring it’s fully submerged.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the crock pot and shred it using two forks. Set aside.
5. In the same crock pot, add the heavy cream, butter, Parmesan cheese, garlic powder, salt, and black pepper. Stir to combine.
6. Return the shredded chicken to the crock pot and stir to coat with the Alfredo sauce.
7. Cover and cook on HIGH for an additional 30 minutes, stirring occasionally, until the sauce is creamy and heated through.
8. While the sauce is cooking, cook the fettuccine according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
9. Serve the chicken Alfredo over the cooked fettuccine, garnishing with extra Parmesan cheese and black pepper if desired.

A lusciously creamy sauce clings to every strand of pasta, while the tender shreds of chicken add a satisfying heartiness to this dish. For a touch of color and freshness, sprinkle with chopped parsley or serve alongside a crisp green salad.

Slow Cooker Corn Chowder

Savory and comforting, this Slow Cooker Corn Chowder is a testament to the magic of slow cooking, transforming simple ingredients into a creamy, dreamy bowl of warmth. Perfect for those chilly evenings when only a hearty soup will do, it’s a dish that promises to delight with every spoonful.

Ingredients

• 4 cups fresh or frozen corn kernels (thaw if frozen)
• 1 large yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken or vegetable broth (for a vegetarian version)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tbsp unsalted butter
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 tsp smoked paprika (optional for a subtle smokiness)
• 2 tbsp all-purpose flour (for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a slow cooker, combine the corn, onion, garlic, potatoes, and broth. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are tender.
2. About 30 minutes before serving, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly to prevent burning.
3. Gradually whisk in 1 cup of the hot broth from the slow cooker into the roux until smooth. Pour this mixture back into the slow cooker, stirring to combine.
4. Stir in the heavy cream, salt, pepper, and smoked paprika (if using). Cover and cook on HIGH for an additional 30 minutes to thicken the chowder and blend the flavors.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Just as the seasons change, so does the appeal of this chowder—creamy yet light, with a sweetness from the corn that’s perfectly balanced by the savory broth. For an extra touch of elegance, serve it in hollowed-out bread bowls or topped with crispy bacon bits.

Crock Pot Chocolate Lava Cake

Nothing captivates the senses quite like the rich, molten center of a perfectly baked chocolate lava cake, especially when it’s effortlessly prepared in your Crock Pot. This dessert combines the convenience of slow cooking with the decadence of a gourmet treat, making it an irresistible finale to any meal.

Ingredients

• 1 cup all-purpose flour (sifted for a lighter texture)
• 3/4 cup granulated sugar (adjust to taste)
• 2 tbsp unsweetened cocoa powder (Dutch-processed for deeper flavor)
• 2 tsp baking powder (ensure it’s fresh for optimal rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1/2 cup whole milk (or any milk of choice)
• 4 tbsp unsalted butter, melted (cooled slightly)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup semi-sweet chocolate chips (high-quality for smoother melt)
• 1 cup boiling water (for the water bath)

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
2. Add the milk, melted butter, and vanilla extract to the dry ingredients, stirring until just combined; avoid overmixing to keep the cake tender.
3. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
4. Grease the inside of your Crock Pot lightly with butter or cooking spray to prevent sticking.
5. Pour the batter into the Crock Pot, spreading it evenly with a spatula.
6. Carefully pour the boiling water around the edges of the batter, not directly onto it, to create a water bath that ensures even cooking.
7. Cover and cook on HIGH for 1.5 to 2 hours, or until the edges are set but the center remains slightly jiggly for that signature lava flow.
8. Let the cake sit for 10 minutes before serving to allow it to set further, making it easier to scoop.

Out of the Crock Pot comes a cake with a delicate crumb surrounding a heart of velvety chocolate that oozes invitingly with each spoonful. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream to contrast the rich chocolate, creating a dessert that’s as visually stunning as it is delicious.

Slow Cooker Garlic Mashed Potatoes

Hearty and comforting, these Slow Cooker Garlic Mashed Potatoes are a creamy dream, infused with the rich aroma of garlic and the buttery smoothness that only slow cooking can achieve. Perfect for those who cherish the convenience of set-it-and-forget-it meals without sacrificing depth of flavor.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and quartered (for creamier texture)
• 6 cloves garlic, minced (adjust to taste)
• 1/2 cup unsalted butter, cubed (or use salted and adjust seasoning)
• 1 cup whole milk (for richness, can substitute with half-and-half)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper, freshly ground
• 1/4 cup sour cream (optional, for extra tang and creaminess)

Instructions

1. Place the peeled and quartered potatoes into the slow cooker. Add enough water to just cover the potatoes.
2. Scatter the minced garlic over the potatoes. Cover and cook on HIGH for 4 hours or on LOW for 8 hours, until the potatoes are fork-tender.
3. Drain the potatoes and garlic, reserving 1/2 cup of the cooking liquid. Return the potatoes and garlic to the slow cooker.
4. Add the cubed butter, milk, salt, and black pepper to the potatoes. Mash with a potato masher until smooth, adding the reserved cooking liquid as needed to reach your desired consistency.
5. For an extra creamy texture, stir in the sour cream until fully incorporated. Taste and adjust seasoning if necessary.
6. Keep the mashed potatoes warm in the slow cooker on the ‘WARM’ setting until ready to serve.

Rich and velvety, these garlic mashed potatoes boast a perfect balance of garlicky punch and buttery comfort. Serve them as a luxurious side to roasted meats or fold in some roasted garlic for an even deeper flavor profile.

Crock Pot Lentil Soup

Savory and satisfying, this Crock Pot Lentil Soup is a testament to the beauty of simplicity, blending earthy lentils with aromatic vegetables and spices for a dish that’s both nourishing and deeply flavorful. Perfect for those seeking a comforting meal with minimal fuss, it’s a recipe that promises warmth and wholesomeness in every spoonful.

Ingredients

• 1 cup dried green or brown lentils (rinsed and drained)
• 1 large onion, diced (yellow or white for sweetness)
• 2 carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced (for a robust flavor base)
• 6 cups vegetable broth (or chicken broth for deeper flavor)
• 1 can (14.5 oz) diced tomatoes (undrained for added juiciness)
• 1 tsp ground cumin (toasted for enhanced aroma)
• 1/2 tsp smoked paprika (for a subtle smokiness)
• 2 tbsp olive oil (or any neutral oil)
• Salt and pepper (adjust to taste)
• 2 bay leaves (remove before serving)

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery, sautéing until softened, about 5 minutes.
2. Stir in minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Transfer the sautéed vegetables to the Crock Pot. Add lentils, diced tomatoes, vegetable broth, and bay leaves, stirring to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until lentils are tender.
5. Season with salt and pepper to taste. Remove bay leaves before serving.

Offering a velvety texture with a hint of smokiness, this soup is a delightful balance of hearty and light. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance, or pair with crusty bread for a more substantial meal.

Slow Cooker Pineapple Chicken

Just imagine the tantalizing aroma of sweet pineapple and savory chicken mingling together in your kitchen, a dish that promises to transport your senses to a tropical paradise with every bite. This Slow Cooker Pineapple Chicken is a harmonious blend of flavors, effortlessly elegant yet simple enough for a weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (for richer flavor, or breasts for leaner option)
• 1 cup pineapple chunks, fresh or canned (reserve juice if using canned)
• 1/4 cup soy sauce (low sodium recommended)
• 1/4 cup honey (or maple syrup for a vegan alternative)
• 2 tbsp rice vinegar (apple cider vinegar can substitute)
• 2 cloves garlic, minced (about 1 tbsp)
• 1 tbsp ginger, freshly grated (or 1 tsp ground ginger)
• 1 tbsp cornstarch (for thickening the sauce)
• 2 tbsp water (to mix with cornstarch)
• 1/4 tsp red pepper flakes (adjust to taste for heat)
• 1 tbsp sesame oil (or any neutral oil)
• 2 green onions, sliced (for garnish)

Instructions

1. Place the chicken thighs at the bottom of your slow cooker.
2. In a medium bowl, whisk together the pineapple chunks (and juice if using canned), soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes until well combined. Pour this mixture over the chicken in the slow cooker.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Once cooked, remove the chicken from the slow cooker and shred it using two forks. Tip: For extra flavor, let the chicken sit in the sauce for 10 minutes before shredding.
5. In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the sauce in the slow cooker to thicken it. Tip: For a smoother sauce, strain the pineapple chunks before adding the slurry.
6. Return the shredded chicken to the slow cooker, stirring to coat it evenly with the thickened sauce. Cook on HIGH for an additional 15 minutes to allow the flavors to meld.
7. Drizzle with sesame oil and garnish with sliced green onions before serving. Tip: For a vibrant presentation, serve over a bed of jasmine rice with extra pineapple chunks on top.

Creating a symphony of sweet, tangy, and savory notes, this Slow Cooker Pineapple Chicken boasts a melt-in-your-mouth texture that’s irresistibly tender. Serve it alongside steamed vegetables for a balanced meal, or wrap it in lettuce leaves for a refreshing, low-carb option.

Conclusion

Brimming with flavor and convenience, our roundup of 22 Delish Crock Pot Recipes is your ticket to effortless, mouthwatering meals. Whether you’re a busy parent or a cooking enthusiast, these recipes promise to simplify your life without sacrificing taste. We’d love to hear which dishes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.