21 Delicious Italian Crockpot Recipes for Busy Weeknights

Evenings just got easier with our collection of 21 Delicious Italian Crockpot Recipes for Busy Weeknights. Imagine coming home to the rich aromas of garlic, herbs, and simmering tomatoes—all without the hassle of last-minute cooking. Whether you’re craving cozy comfort food or a quick, hearty meal, these slow-cooked Italian favorites are your ticket to stress-free dinners. Dive in and discover your next weeknight savior!

Slow Cooker Spaghetti Bolognese

Venturing into the heart of comfort food, there’s something profoundly satisfying about a dish that simmers to perfection, filling the home with an aroma that promises warmth and nourishment. This Slow Cooker Spaghetti Bolognese is a testament to the beauty of patience, where each ingredient melds together over hours, creating a rich and hearty sauce that clings lovingly to every strand of pasta.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves minced garlic
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb spaghetti
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add 1 lb ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Transfer the cooked beef to the slow cooker, leaving any excess fat in the skillet.
4. In the same skillet, add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery, cooking until softened, about 5 minutes.
5. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Transfer the vegetable mixture to the slow cooker with the beef.
7. Add 1 (28 oz) can crushed tomatoes, 1 (6 oz) can tomato paste, 1 cup beef broth, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper to the slow cooker, stirring to combine.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
9. 30 minutes before serving, cook 1 lb spaghetti according to package instructions until al dente.
10. Drain the spaghetti and serve topped with the Bolognese sauce and 1/4 cup grated Parmesan cheese.

Yielding a sauce that’s both robust and velvety, this Bolognese clings to the pasta in the most delightful way, offering a depth of flavor that only slow cooking can achieve. For a twist, try serving it over a bed of creamy polenta or alongside a crisp green salad for a refreshing contrast.

Crockpot Chicken Parmesan

Evenings like these call for something comforting yet effortless, a dish that fills the kitchen with warmth without demanding too much of our time or attention. Crockpot Chicken Parmesan is just that—a tender, saucy embrace of flavors that simmer gently into perfection.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg
• 2 tbsp water
• 24 oz marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. In a shallow dish, whisk together the egg and water until well combined.
2. In another shallow dish, mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper.
3. Dip each chicken breast into the egg mixture, then coat evenly with the breadcrumb mixture.
4. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken breasts for 3 minutes on each side, just until golden.
5. Transfer the browned chicken breasts to the crockpot. Pour the marinara sauce evenly over the chicken.
6. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender and cooked through.
7. Sprinkle the shredded mozzarella cheese over the chicken during the last 30 minutes of cooking, allowing it to melt and bubble.
8. Tip: For an extra crispy topping, broil the cooked dish in the oven for 2-3 minutes before serving.
9. Tip: Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute.
10. Tip: Serve over a bed of spaghetti or with a side of garlic bread for a complete meal.

Juicy and flavorful, this Crockpot Chicken Parmesan boasts a delightful contrast between the crispy exterior and the tender, saucy chicken beneath. The melted mozzarella adds a creamy richness that pairs beautifully with the tangy marinara. For a twist, try serving it atop a crisp salad for a lighter take on this classic comfort dish.

Easy Italian Beef Stew

Just like the slow, comforting simmer of a pot on the stove, this Easy Italian Beef Stew is a dish that invites you to pause and savor the moment. It’s a hearty, flavorful meal that feels like a warm embrace on a chilly evening, perfect for sharing or enjoying in quiet solitude.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 1 cup red wine
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and sear until browned on all sides, about 3-4 minutes per batch. Tip: Avoid overcrowding the pot to ensure a good sear.
3. Remove beef and set aside. In the same pot, add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
4. Pour in red wine, scraping the bottom of the pot to release any browned bits. Tip: This deglazing step adds depth to the stew’s flavor.
5. Return the beef to the pot. Add beef broth, diced tomatoes, rosemary, and thyme. Bring to a boil, then reduce heat to low.
6. Cover and simmer for 2 hours, or until the beef is tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
7. Season with salt and pepper before serving.

The stew’s rich, savory flavors meld beautifully with the tender chunks of beef and soft vegetables. Serve it over a bed of creamy polenta or with a slice of crusty bread to soak up every last drop of the delicious broth.

Slow Cooker Minestrone Soup

Falling leaves and the crisp air of autumn bring a longing for hearty, comforting meals that simmer slowly, filling the home with warmth. This slow cooker minestrone soup is a tapestry of flavors, each ingredient weaving its own story into the bowl, perfect for those reflective days when time seems to slow.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 cups diced carrots
• 2 cups diced celery
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup uncooked elbow macaroni
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
2. Add 2 cloves minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
3. Transfer the onion and garlic mixture to the slow cooker. Add 2 cups diced carrots, 2 cups diced celery, 1 can diced tomatoes, and 4 cups vegetable broth.
4. Stir in 1 can kidney beans, 1 cup uncooked elbow macaroni, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Cover and cook on low for 6 hours or high for 3 hours, until the vegetables are tender and the macaroni is cooked.
6. Stir in 2 cups fresh spinach during the last 10 minutes of cooking, allowing it to wilt.
7. Serve hot, garnished with 1/4 cup grated Parmesan cheese.

Unassuming in its simplicity, this soup delivers a rich, layered flavor with every spoonful, the spinach adding a fresh contrast to the hearty beans and pasta. For a rustic touch, serve with a slice of crusty bread to soak up the vibrant broth.

Crockpot Italian Sausage and Peppers

Wandering through the kitchen on a quiet evening, the thought of a hearty, comforting meal that practically cooks itself is a small but profound joy. This Crockpot Italian Sausage and Peppers is just that—a simple, flavorful dish that fills the home with inviting aromas and promises a delicious meal with minimal effort.

Ingredients

• 1 lb Italian sausage, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb sliced Italian sausage and cook until browned, about 5 minutes.
2. Transfer the browned sausage to the crockpot.
3. In the same skillet, add 2 sliced bell peppers and 1 sliced onion. Cook until slightly softened, about 3 minutes.
4. Add 2 minced garlic cloves to the skillet and cook for 1 minute, stirring constantly to prevent burning.
5. Transfer the pepper, onion, and garlic mixture to the crockpot.
6. Pour 1 cup marinara sauce over the ingredients in the crockpot. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Stir to combine.
7. Cover and cook on low for 6 hours or on high for 3 hours, until the sausage is cooked through and the vegetables are tender.
8. Tip: For a deeper flavor, let the sausage and peppers sit in the crockpot on the warm setting for an additional 30 minutes before serving.
9. Tip: If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
10. Tip: Serve over a bed of creamy polenta or tucked into a crusty roll for a satisfying sandwich.

Offering a perfect balance of savory sausage, sweet peppers, and a tangy tomato sauce, this dish is as versatile as it is delicious. The sausage remains juicy and flavorful, while the peppers soften into a sweet, almost jam-like texture that complements the richness of the meat. Consider garnishing with fresh basil or a sprinkle of Parmesan cheese for an extra layer of flavor.

Lazy Day Lasagna Soup

Sometimes, the best meals come from the simplest of ideas, especially on those days when time seems to slip through our fingers like grains of sand. This lasagna soup is a testament to the beauty of simplicity, offering all the comforting flavors of traditional lasagna without the fuss, perfect for a lazy day at home.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 lasagna noodles, broken into pieces
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• Fresh basil for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb ground beef and cook, breaking it apart with a spoon, until no longer pink, about 5 minutes.
3. Stir in diced onion and minced garlic, cooking until fragrant, about 2 minutes.
4. Pour in 4 cups chicken broth, 1 can tomato sauce, and 1 can diced tomatoes with their juices.
5. Season with 2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to a simmer and add 8 broken lasagna noodles.
7. Simmer uncovered, stirring occasionally, until noodles are al dente, about 15 minutes.
8. While the soup simmers, mix 1/2 cup ricotta cheese with 1/4 cup grated Parmesan in a small bowl.
9. Once noodles are cooked, remove the pot from heat and stir in 2 cups shredded mozzarella until melted.
10. Serve the soup hot, topped with a dollop of the ricotta mixture and fresh basil leaves for garnish.

Unbelievably, this soup captures the essence of lasagna in every spoonful, with the noodles perfectly tender and the cheeses melting into a creamy, dreamy texture. For an extra touch of comfort, serve with a side of garlic bread to dip into the rich, tomatoey broth.

Slow Cooker Garlic Butter Chicken

Zephyrs whisper through the kitchen as the slow cooker hums to life, a testament to the quiet magic of ‘Slow Cooker Garlic Butter Chicken’. This dish, with its tender embrace of flavors, invites you to pause and savor the simplicity of home-cooked comfort.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup unsalted butter, melted
• 1 tbsp minced garlic
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Place the chicken breasts in the slow cooker, ensuring they lie flat without overlapping.
2. In a small bowl, combine the melted butter, minced garlic, Italian seasoning, salt, and black pepper. Pour this mixture evenly over the chicken.
3. Add the chicken broth to the slow cooker, pouring it around the edges to avoid washing the seasoning off the chicken.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken reaches an internal temperature of 165°F.
5. Once cooked, carefully remove the chicken from the slow cooker and let it rest for 5 minutes before serving. Tip: For extra flavor, spoon some of the garlic butter sauce from the slow cooker over the chicken before serving.
6. Serve the chicken with a side of steamed vegetables or over a bed of fluffy rice. Tip: Garnish with fresh parsley for a pop of color and freshness.

Velvety and rich, the chicken falls apart at the slightest touch, its buttery garlic essence a comforting melody. Consider pairing it with a crisp white wine or serving it alongside a crunchy salad for contrast.

Crockpot Italian Meatballs

Today, as the gentle hum of the crockpot fills the kitchen, there’s something deeply comforting about the slow simmer of Italian meatballs, their aroma weaving through the air like a cherished memory. This dish, with its tender bites and rich flavors, is a testament to the beauty of patience and simplicity in cooking.

Ingredients

– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup milk
– 1 large egg
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
– 1/2 tsp dried basil
– 24 oz marinara sauce

Instructions

1. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/4 cup milk, 1 large egg, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/2 tsp dried basil. Mix gently until just combined; overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch meatballs, ensuring they’re compact enough to hold together but not too dense. This size ensures even cooking.
3. Place the meatballs in the crockpot and pour 24 oz marinara sauce over them, making sure each meatball is lightly coated. The sauce acts as a braising liquid, keeping the meatballs moist.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The slow cooking allows the flavors to meld beautifully.
5. Gently stir the meatballs halfway through cooking to ensure even sauce coverage. This step prevents any meatballs from drying out.
6. Serve the meatballs hot, nestled in the sauce. They’re perfect over spaghetti, tucked into a sub, or enjoyed as is. Velvety in texture and bursting with Italian herbs, these meatballs are a humble yet hearty dish that invites you to savor each bite.

Easy Crockpot Risotto

Lazy afternoons call for meals that simmer gently, filling the home with comforting aromas. This easy crockpot risotto is your quiet companion, turning simple ingredients into a creamy, dreamy dish with minimal fuss.

Ingredients

• 1 cup Arborio rice
• 3 cups chicken broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a crockpot, combine 1 cup Arborio rice, 3 cups chicken broth, and 1/2 cup white wine. Stir gently to mix.
2. Add 2 tbsp unsalted butter, 1 small finely chopped onion, and 2 cloves minced garlic to the crockpot. Stir to distribute evenly.
3. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir once more to blend the seasonings throughout the mixture.
4. Cover and cook on LOW for 2 hours, stirring once halfway through to prevent sticking. Tip: Resist the urge to stir too often to maintain the rice’s creamy texture.
5. After 2 hours, check the risotto. The rice should be tender and the liquid mostly absorbed. If it’s too firm, cover and cook for an additional 15 minutes.
6. Stir in 1/2 cup grated Parmesan cheese until fully melted and incorporated. Tip: For extra creaminess, let the risotto sit covered for 5 minutes before serving.
7. Serve warm. Tip: Garnish with fresh herbs or a drizzle of olive oil for a touch of brightness.

Once ready, this risotto boasts a luxuriously creamy texture with a subtle sharpness from the Parmesan. Try serving it alongside roasted vegetables or as a base for a poached egg for a delightful twist.

Slow Cooker Tuscan Chicken

Venturing into the heart of comfort food, this dish wraps you in the warmth of Italian countryside flavors, effortlessly melded together in your slow cooker. It’s a gentle reminder of the beauty in simplicity, where each ingredient plays its part to create something truly comforting.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering, about 1 minute.
2. Add 4 boneless, skinless chicken breasts to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 3-4 minutes per side until golden brown. Tip: Do not overcrowd the skillet to ensure even browning.
3. Transfer the chicken to the slow cooker, arranging them in a single layer.
4. In the same skillet, add 1 tbsp minced garlic, 1 tsp dried basil, and 1 tsp dried oregano. Sauté for 30 seconds until fragrant.
5. Pour in 1/2 cup chicken broth, scraping the bottom to release any browned bits. Tip: This step adds depth to the dish’s flavor.
6. Add 1/4 cup chopped sun-dried tomatoes and 1 cup heavy cream to the skillet, stirring to combine. Bring to a gentle simmer for 2 minutes.
7. Pour the sauce over the chicken in the slow cooker, ensuring the chicken is well-covered.
8. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
9. Stir in 2 cups baby spinach and 1/2 cup grated Parmesan cheese during the last 10 minutes of cooking. Tip: Adding spinach at the end preserves its color and texture.
10. Serve the chicken hot, spooning the creamy sauce over the top.

Delightfully tender, the chicken falls apart at the touch of a fork, enveloped in a creamy, herb-infused sauce with pops of sweetness from the sun-dried tomatoes. For a rustic touch, serve over a bed of al dente pasta or with a slice of crusty bread to soak up every last drop of sauce.

Crockpot Italian Wedding Soup

Comfort comes in many forms, and today, it simmers quietly in the form of a Crockpot Italian Wedding Soup, a dish that marries simplicity with depth, much like the quiet moments we often overlook.

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 cup small pasta
• 2 cups fresh spinach
• 1/2 tsp dried oregano

Instructions

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, salt, and black pepper. Mix until just combined; overmixing can make the meatballs tough.
2. Form the mixture into small meatballs, about 1 inch in diameter. This size ensures they cook evenly and remain tender.
3. Heat olive oil in a skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side. They don’t need to be cooked through, just seared for flavor.
4. Transfer the meatballs to the Crockpot. Add diced onion, carrots, celery, chicken broth, and oregano. Stir gently to combine.
5. Cover and cook on LOW for 6 hours. The slow cooking melds the flavors beautifully.
6. Add the pasta and spinach during the last 30 minutes of cooking. This keeps the pasta al dente and the spinach vibrant.

Here, the soup reveals its character: the meatballs tender, the broth rich with the essence of vegetables, and the spinach adding a fresh contrast. Serve it with a sprinkle of extra Parmesan for a touch of luxury.

Slow Cooker Eggplant Parmesan

Evenings like these call for something comforting yet effortless, a dish that simmers quietly while the day unwinds. Slow cooker eggplant Parmesan is just that—a layered melody of tender eggplant, rich tomato sauce, and melted cheeses, all coming together with minimal fuss.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 24 oz marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Season the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and a mix of breadcrumbs and Parmesan in the third.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to the prepared baking sheet.
6. Spread a thin layer of marinara sauce in the bottom of the slow cooker. Arrange a layer of fried eggplant slices over the sauce, overlapping slightly.
7. Sprinkle with mozzarella cheese and repeat the layers, ending with a final layer of cheese.
8. Cover and cook on low for 4 hours or on high for 2 hours, until the cheese is bubbly and the sauce is hot.
9. Let the dish rest for 10 minutes before serving to allow the layers to set.

Melted mozzarella stretches over each forkful, while the eggplant remains surprisingly firm, offering a satisfying bite. Serve it over a bed of spaghetti or with a crisp green salad to round out the meal.

Crockpot Chicken Alfredo

Gently, as the evening settles in, there’s something profoundly comforting about preparing a meal that requires little more than patience and a slow cooker. This Crockpot Chicken Alfredo is a testament to the beauty of simplicity, where each ingredient melds together over hours, creating a dish that feels like a warm embrace.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz fettuccine pasta
• 2 tbsp chopped parsley

Instructions

1. Place the chicken breasts at the bottom of the crockpot.
2. In a medium saucepan over low heat, combine the heavy cream and butter, stirring until the butter is fully melted.
3. Add the Parmesan cheese, garlic powder, salt, and black pepper to the saucepan, stirring continuously until the sauce is smooth.
4. Pour the sauce over the chicken in the crockpot, ensuring the chicken is fully covered.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
6. Remove the chicken from the crockpot and shred it using two forks, then return it to the sauce.
7. Cook the fettuccine pasta according to the package instructions until al dente, then drain.
8. Add the cooked pasta to the crockpot, tossing gently to coat it evenly with the sauce.
9. Garnish with chopped parsley before serving.

Buttery and rich, this Crockpot Chicken Alfredo wraps each strand of pasta in a velvety sauce, with the chicken adding a tender contrast. Serve it alongside a crisp green salad or garlic bread to soak up every last drop of the creamy sauce.

Slow Cooker Italian Pulled Pork

Beneath the quiet hum of the kitchen, there’s something deeply comforting about letting flavors meld and tenderize over hours, a testament to the magic of slow cooking. This Italian pulled pork, with its rich herbs and succulent texture, is a humble yet profound dish that invites patience and rewards with every forkful.

Ingredients

• 3 lbs pork shoulder
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/2 cup tomato paste
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork shoulder evenly with salt and black pepper, then sear in the skillet until all sides are golden brown, approximately 4 minutes per side.
3. Transfer the seared pork to a slow cooker, adding chicken broth, tomato paste, oregano, basil, garlic powder, onion powder, and red pepper flakes around it.
4. Cover and cook on low for 8 hours, ensuring the pork becomes fork-tender.
5. Remove the pork from the slow cooker, shred it with two forks, then return it to the pot to soak up the juices for 10 minutes.

Zesty and aromatic, this pulled pork falls apart with a gentle nudge, its flavors deepened by the slow dance of herbs and heat. Serve it over creamy polenta or tucked into crusty rolls for a meal that feels like a warm embrace.

Crockpot Ratatouille

Venturing into the heart of summer, there’s a dish that captures the essence of garden-fresh vegetables with minimal effort, allowing their flavors to meld beautifully in the slow embrace of a crockpot.

Ingredients

• 2 cups eggplant, diced
• 2 cups zucchini, diced
• 1 cup bell pepper, diced
• 1 cup onion, diced
• 2 cups tomatoes, diced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh thyme, chopped

Instructions

1. Dice the eggplant, zucchini, bell pepper, onion, and tomatoes into uniform pieces to ensure even cooking.
2. Mince the garlic cloves finely for a more distributed flavor throughout the dish.
3. In the crockpot, combine all the diced vegetables and minced garlic.
4. Drizzle the olive oil over the vegetables and sprinkle with salt and black pepper.
5. Gently toss the vegetables to coat them evenly with the oil and seasonings.
6. Cover the crockpot and set it to cook on low for 6 hours, allowing the flavors to deepen and the vegetables to become tender.
7. After 5 hours, stir in the chopped fresh basil and thyme to infuse the dish with aromatic herbs.
8. Continue cooking for the remaining hour until all the vegetables are perfectly tender but still hold their shape.

This Crockpot Ratatouille emerges as a vibrant, hearty stew where each vegetable retains its individuality yet contributes to a harmonious whole. Serve it over a bed of creamy polenta or alongside crusty bread to soak up the rich, herb-infused juices.

Slow Cooker Mushroom Risotto

Lazy afternoons call for meals that simmer gently, filling the home with comforting aromas. This slow cooker mushroom risotto is just that—a creamy, dreamy dish that requires little effort but delivers deep, earthy flavors.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 cup white wine
• 1 lb cremini mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Add the mushrooms to the skillet, cooking until they release their moisture and begin to brown, approximately 8 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
3. Transfer the mushroom mixture to the slow cooker. Add the Arborio rice, vegetable broth, white wine, salt, and pepper, stirring to combine.
4. Cover and cook on low for 2 hours, stirring once halfway through. Tip: Resist the urge to stir too often to maintain the rice’s creamy texture.
5. After 2 hours, check the rice for doneness. It should be tender but still slightly firm in the center.
6. Stir in the Parmesan cheese and butter until melted and fully incorporated. Tip: For extra richness, let the risotto sit covered for 5 minutes before serving.
7. Garnish with fresh parsley before serving.

Now, the risotto should be luxuriously creamy, with the mushrooms offering a meaty contrast. Serve it as a comforting main or alongside a crisp green salad for a lighter meal.

Crockpot Italian Stuffed Peppers

Sometimes, the most comforting meals are the ones that simmer quietly, filling the kitchen with aromas that promise warmth and satisfaction. Crockpot Italian Stuffed Peppers are just that—a tender, flavorful dish that requires little more than patience.

Ingredients

• 4 large bell peppers
• 1 lb ground Italian sausage
• 1 cup cooked white rice
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara sauce
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your crockpot to LOW setting.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the ground Italian sausage, cooked white rice, Parmesan cheese, marinara sauce, dried oregano, garlic powder, salt, and black pepper.
4. Stuff each bell pepper with the sausage mixture until evenly filled.
5. Place the stuffed peppers upright in the crockpot.
6. Cover and cook on LOW for 6 hours, or until the peppers are tender and the sausage is cooked through.
7. Sprinkle the shredded mozzarella cheese over the top of each pepper during the last 30 minutes of cooking.
8. Remove the peppers carefully from the crockpot and let them rest for 5 minutes before serving.

Perfectly tender peppers cradle a savory filling that’s rich with Italian flavors, while the melted mozzarella adds a creamy finish. Serve these atop a bed of fresh arugula for a contrasting crunch, or alongside a slice of crusty bread to soak up any extra sauce.

Slow Cooker Pasta e Fagioli

Beneath the quiet hum of the kitchen, there’s something profoundly comforting about letting a dish like this simmer to perfection, its flavors melding together over hours, untouched yet deeply tended to by time itself.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves minced garlic
• 1 lb ground beef
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) white cannellini beans, drained and rinsed
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup ditalini pasta
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery to the skillet. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Add 1 lb ground beef to the skillet. Cook, breaking apart with a spoon, until no longer pink, about 5 minutes. Tip: Draining excess fat at this stage can make the dish lighter.
5. Transfer the mixture to a slow cooker. Add 4 cups chicken broth, 1 can diced tomatoes, 1 can red kidney beans, 1 can white cannellini beans, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For deeper flavors, opt for the longer cooking time on LOW.
7. Stir in 1 cup ditalini pasta. Cover and cook on HIGH until pasta is al dente, about 15 minutes. Tip: Check the pasta at 10 minutes to prevent overcooking.
8. Serve hot, garnished with 1/4 cup grated Parmesan cheese.

Gently ladled into bowls, this pasta e fagioli offers a harmonious blend of tender pasta, creamy beans, and rich broth, each spoonful a testament to the slow cooker’s magic. For an extra touch of warmth, serve with a side of crusty bread to soak up every last drop.

Crockpot Chicken Cacciatore

Comforting and hearty, this Crockpot Chicken Cacciatore is a dish that simmers to perfection, filling your home with the aroma of rustic Italian flavors. It’s a meal that invites you to slow down and savor each bite, much like the gentle process of its creation.

Ingredients

• 2 lbs chicken thighs, bone-in, skin-on
• 1 cup onion, diced
• 1 cup bell pepper, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Transfer to the crockpot.
2. In the same skillet, sauté onion, bell pepper, and garlic until softened, about 3 minutes. Tip: Scrape up any browned bits from the chicken for extra flavor.
3. Add mushrooms to the skillet and cook for another 2 minutes. Transfer the vegetable mixture to the crockpot.
4. Stir in diced tomatoes, chicken broth, tomato paste, oregano, basil, salt, and black pepper into the crockpot. Tip: For a richer sauce, let the tomato paste caramelize slightly in the skillet before adding.
5. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily pulls away from the bone. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
6. Serve the chicken cacciatore hot, garnished with fresh basil if desired. The slow cooking process ensures the chicken is succulent and the sauce is deeply flavorful, perfect over a bed of creamy polenta or al dente pasta.

With its tender chicken and robust sauce, this dish is a testament to the magic of slow cooking. The flavors meld beautifully, offering a comforting meal that’s as nourishing as it is delicious.

Slow Cooker Italian Herb Chicken

Dusk settles softly outside, and the kitchen fills with the comforting aroma of herbs and chicken slowly melding together, a reminder of the simple joys that cooking can bring.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, juiced

Instructions

1. In a slow cooker, combine chicken broth, olive oil, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Stir to blend the ingredients evenly.
2. Add the chicken breasts to the slow cooker, ensuring they are fully submerged in the broth mixture. Tip: For extra flavor, let the chicken marinate in the mixture for 30 minutes before cooking.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken reaches an internal temperature of 165°F. Tip: Avoid lifting the lid during cooking to maintain a consistent temperature.
4. Once cooked, remove the chicken from the slow cooker and let it rest for 5 minutes. Tip: Use the resting time to reduce the cooking liquid on the stove for a thicker sauce.
5. Drizzle the chicken with fresh lemon juice before serving.

Perfectly tender, the chicken falls apart with a fork, infused with the bright notes of lemon and the earthy depth of Italian herbs. Serve it over a bed of creamy polenta or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Crockpot Zucchini Parmesan

Perhaps there’s no greater comfort than the slow simmer of a crockpot filling the kitchen with the promise of a hearty meal. This Crockpot Zucchini Parmesan is a testament to the beauty of patience, layering flavors as the day unfolds.

Ingredients

• 2 cups zucchini, sliced into 1/4-inch rounds
• 1 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Lightly grease the inside of your crockpot with 1 tbsp olive oil to prevent sticking.
2. Arrange a single layer of zucchini rounds at the bottom of the crockpot, overlapping slightly if necessary.
3. Sprinkle 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tsp garlic powder evenly over the zucchini.
4. Spread 1/2 cup marinara sauce over the seasoned zucchini, ensuring even coverage.
5. Top with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese, distributing evenly.
6. Repeat the layers until all ingredients are used, finishing with a layer of cheeses on top.
7. Cover and cook on low for 4 hours, or until the zucchini is tender and the cheese is bubbly and slightly golden.
8. Let the dish rest for 10 minutes before serving to allow the layers to set.

Here, the zucchini becomes meltingly tender, cradled in a rich tapestry of tomato and cheese. Serve it over a bed of al dente spaghetti or with a crusty piece of garlic bread to soak up the sauce.

Conclusion

Here’s to making weeknights easier and tastier with these 21 Italian Crockpot recipes! Whether you’re craving creamy pasta, hearty soups, or tender meats, this roundup has something for everyone. We’d love to hear which dishes become your family favorites—drop a comment below. Don’t forget to share the love (and recipes) by pinning this article on Pinterest. Happy slow cooking!