Ten minutes of prep in the morning, dinner ready when you walk in. Here are 55 slow cooker meals sorted by protein, with three full recipes to start with.
What's in this list
- 55 recipes: 14 chicken, 12 beef, 8 pork, 10 soups and stews, 7 meatless, and 4 breakfasts
- Hands-on time: 10 minutes or less for most, about 12 for the longest
- Pot size: every recipe fits a standard 6-quart slow cooker
- Full recipes: honey garlic chicken thighs, Mississippi pot roast, and pulled pork come with ingredient lists and steps
The best easy crockpot recipes need about 10 minutes of hands-on work. They cook on low while you're out, and dinner needs one finishing step at most when you get home. This list has 55 of them, grouped by protein so you can build a weekly rotation instead of hunting for ideas at 5 p.m.
Each recipe lists its hands-on time and cook time. Three of them come with full ingredient lists and steps. If money is tight this month, our budget slow cooker meals keep dinner for four under $8.
What size slow cooker do you need?
A 6-quart slow cooker fits a family of four and all 55 easy crockpot recipes on this list. It holds a 4-pound pork shoulder with room for liquid, and it's big enough to double a soup. A 4-quart works for two people, but a big roast will be packed in too tight to cook evenly.
Fill level matters more than most people expect. The USDA advises filling a slow cooker at least half full and no more than two-thirds full, so food heats through at a safe rate. A 6-quart pot with only a pound of chicken in it runs hot and dries the meat out.
If you're buying one, look for a programmable timer that switches to warm when the cook time ends. That one feature means an 8-hour recipe doesn't turn into a 10-hour recipe when your day runs long.
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The Crock-Pot Cook & Carry is a 6-quart model with a digital timer that drops to warm on its own, plus a locking lid for carrying chili to a potluck. It's more pot than a household of two needs, so a 4-quart is the better buy if that's you.
- Programmable Digital Timer: Control cooking times from 30 minutes up to 20 hours
- Serve a Crowd: 6 quart Cook & Carry Slow Cooker serves 7 plus people
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Why does slow cooker food taste bland, and how do you fix it?
Once the pot is the right size, flavor is the next thing that goes wrong. The most common complaint from home cooks is that everything comes out tasting the same, soft and a little watery. That happens for a reason. The lid traps steam, so liquid never cooks off, and nothing in the pot ever gets hot enough to brown.
A few small changes fix most of it, and they work for all the easy crockpot recipes below. Use about half the liquid a stovetop recipe calls for, because meat and vegetables release their own. Salt at the start and taste again at the end. Finish with something sharp, like a squeeze of lime, a splash of vinegar, or fresh herbs, to wake the whole pot up.
Raw onions are the other quiet culprit. They steam instead of sweeten, and that's the flat, sulfur-like taste people call “slow cooker flavor.” Five minutes of softening onions in a skillet before they go in makes a noticeable difference in stews and chilis.
Before you hit start
- Thaw meat and poultry in the fridge first. The USDA says never to start a slow cooker with frozen meat.
- Put firm vegetables like potatoes and carrots on the bottom, where the heat is strongest.
- Fill the pot between half and two-thirds full.
- Use canned kidney beans, or boil soaked dried kidney beans hard for at least 10 minutes first. A slow cooker doesn't get hot enough to break down the natural toxin in them.
- Keep the lid on. Every peek lets out heat and adds cook time.
Browning is the one step worth deciding recipe by recipe. Searing beef before it goes in adds a deeper, roasted flavor. It also adds a pan to wash, and for chicken and anything in a strong sauce, the difference is small. Each recipe below says when browning is worth it. For more fixes, see our crock pot cooking tips.
Easy crockpot recipes with chicken
Chicken is the protein most families reach for first, and it's also the easiest to overcook in a slow cooker. Thighs are the safer bet. Their extra fat keeps them juicy if dinner runs an hour late, while breasts go dry and stringy. Most boneless cuts are done in 4 to 6 hours on low. For a deep dive on breasts, see our juicy crockpot chicken breast recipe, and for a pasta night, our crockpot chicken spaghetti.
Full recipe
1. Honey garlic chicken thighs
Boneless thighs stay tender in a sweet, garlicky soy sauce. The sauce cooks down a little over the afternoon, then a quick cornstarch slurry turns it glossy enough to cling to the chicken and the rice underneath.
Ingredients for the honey garlic chicken thighs
Check off ingredients as you go. Cook mode keeps your screen awake.
For the chicken
To finish
How to make it
- Lay the chicken thighs in the slow cooker in a single layer, overlapping a little if needed.
- Whisk the honey, soy sauce, garlic, vinegar, sesame oil, and pepper in a small bowl. Pour it over the chicken.
- Cover and cook on low 4 to 5 hours, until the thickest piece reads at least 165°F. Thighs shred more easily closer to 175°F.
- Move the chicken to a plate. Stir the cornstarch slurry into the sauce, set the cooker to high, and cook uncovered 15 to 20 minutes, until it thickens.
- Return the chicken, spoon the sauce over it, and top with green onions. Serve over rice.
Storage: Keeps 4 days in the fridge or 3 months in the freezer. Prefer it in a skillet? Our stovetop honey garlic chicken thighs are done in 15 minutes.
2. Crockpot chicken tacos
Put 2 pounds of chicken in the pot with a 16-ounce jar of salsa and a packet of taco seasoning. Cook on low 4 to 6 hours, then shred it right in the pot with two forks. The salsa gives you all the liquid you need. Set out tortillas and toppings and let everyone build their own.
Swap: Thighs instead of breasts stay moist if dinner runs late.
3. White chicken chili
Boneless thighs, two cans of white beans, a can of green chiles, chicken broth, and cumin. Stir in 4 ounces of cream cheese for the last 30 minutes. It melts into the broth and thickens it with no extra steps, and the chili tastes even better on day two.
Swap: Plain full-fat Greek yogurt, stirred in after you turn off the heat, can stand in for the cream cheese.
4. Buffalo chicken dip
Combine 2 cups of cooked shredded chicken, 8 ounces of cream cheese, ½ cup of buffalo sauce, ½ cup of ranch dressing, and a cup of shredded cheddar. Cook on low 2 to 3 hours, stirring once halfway. Serve it with celery and chips on game day, or spoon it over rice for dinner. For a party spread, see our game-day buffalo chicken dip.
5. Creamy Tuscan chicken
Chicken thighs cook with sun-dried tomatoes, garlic, Italian seasoning, and a little broth. Stir in a big handful of spinach, ¾ cup of heavy cream, and ½ cup of grated parmesan for the last 20 minutes only. Added any earlier, the spinach turns gray and the cream can separate. Serve over pasta or with crusty bread.
Swap: Half-and-half works in place of heavy cream. The sauce is thinner but still coats pasta.
6. Chicken tortilla soup
Chicken breasts, a can each of black beans and corn, diced tomatoes with green chiles, chicken broth, cumin, and chili powder. Shred the chicken in the pot after 6 to 8 hours on low. Put crushed tortilla chips, cheese, sour cream, and avocado in separate bowls so picky eaters can top their own.
7. BBQ pulled chicken
Bone-in thighs and about 1½ cups of your favorite barbecue sauce. Cook on low 6 to 7 hours, pull out the bones, shred, and stir the meat back into the sauce. Pile it on buns, spoon it over rice, or stuff it into baked potatoes. It doubles easily for a crowd.
8. Lemon herb chicken and potatoes
Put halved baby potatoes on the bottom with sliced garlic and a drizzle of olive oil. Set chicken thighs on top with lemon slices, dried oregano, and thyme. The potatoes cook in the juices underneath, so there's no separate side to make.
Swap: Any small potato works, and there's no need to peel.
9. Crockpot chicken and rice
Cook boneless thighs in chicken broth with onion and garlic for 3½ hours on low. Then stir in 1 cup of long-grain white rice and cook 1½ hours more. Rice added at the start turns to mush. The result is thick and creamy, like a casserole, and kids tend to like it.
10. Salsa verde chicken
Two pounds of chicken and a 16-ounce jar of salsa verde. Cook 6 hours on low and shred. Use it in burritos, quesadillas, or tacos all week. The tomatillo salsa is bright and tangy without much heat. For a full taco night built around it, see our salsa verde chicken tacos.
11. Teriyaki chicken
Pour soy sauce, brown sugar, garlic, grated ginger, and a splash of rice vinegar over chicken thighs. Cook 5 to 6 hours on low. Thicken the sauce at the end with a cornstarch slurry, the same way as the honey garlic chicken. Serve over white rice with steamed broccoli. For another version, see our homemade teriyaki chicken.
12. Crockpot chicken marsala
Chicken breasts, sliced mushrooms, garlic, ½ cup of Marsala wine, and ½ cup of chicken broth. Stir in a tablespoon of butter and a splash of cream at the end to finish the sauce. Serve over egg noodles or mashed potatoes. It tastes like it took far longer than 8 minutes.
Swap: Dry sherry works in place of Marsala.
13. Crockpot chicken noodle soup
Chicken thighs, carrots, celery, onion, garlic, chicken broth, and dried thyme. At the 5-hour mark, take out the chicken, shred it, and put it back. Then add the egg noodles and cook 20 to 30 minutes more. Noodles added at the start go soft and soak up the broth.
14. Cheesy ranch chicken (crack chicken)
Chicken breasts, a block of cream cheese, a packet of ranch seasoning, and a cup of shredded cheddar. Cook on low 6 hours, then shred everything together. Crumbled cooked bacon stirred in at the end adds crunch. Serve it on rolls, over baked potatoes, or with a spoon.
Slow cooker beef dinners
Chicken rewards a shorter cook. Beef is the opposite. Tough, cheap cuts like chuck roast and short ribs need 8 to 10 hours for their connective tissue to melt, and a slow cooker does that without anyone watching the oven. This is also where browning pays off most, if you have the five minutes.
Full recipe
15. Mississippi pot roast
A handful of ingredients and no added liquid. The roast releases its own juices, and the butter, ranch seasoning, and tangy pepperoncini turn them into a rich, savory gravy over 8 hours.
Ingredients for the Mississippi pot roast
Check off ingredients as you go.
For the roast
How to make it
- Pat the roast dry and set it in the slow cooker. If you have 5 minutes, brown it in a hot skillet first for a deeper flavor.
- Sprinkle the ranch mix and au jus mix over the top. Set the butter on the roast and tuck the peppers and brine around it. Don't add water.
- Cover and cook on low 8 hours, until the beef pulls apart easily with a fork.
- Shred the roast right in the pot and stir it into the juices. Serve over mashed potatoes, on hoagie rolls, or with egg noodles.
Storage: Keeps 5 days in the fridge. Freeze it in its juices for up to 3 months.
16. Classic beef stew
Two pounds of chuck cut into 2-inch cubes, potatoes, carrots, onion, garlic, 2 tablespoons of tomato paste, beef broth, and a tablespoon of Worcestershire sauce. The Worcestershire gives the stew its savory depth, so don't skip it. Thicken with a cornstarch slurry at the end if it's thin. Our guide on how to make beef stew walks through the classic version.
17. Crockpot beef chili
Brown and drain the ground beef first. Raw ground beef releases too much fat and turns the chili greasy and grainy. Then add kidney beans, canned tomatoes, tomato paste, and chili seasoning. For more ways to make it, browse our crock pot chili recipes.
Swap: Ground turkey or bison work in place of beef.
18. Shredded beef tacos
A chuck roast, taco seasoning, a can of diced green chiles, and a cup of beef broth. Cook 8 hours on low and shred. Spoon a little of the cooking liquid over the meat so it stays juicy. The leftovers are even better the next day.
19. Crockpot meatballs in marinara
A 2-pound bag of frozen cooked meatballs, a jar of marinara, and Italian seasoning. Cook 4 to 6 hours on low, until the meatballs are hot all the way through. Serve over pasta, on sub rolls, or with toothpicks at a party. Keep the ingredients in the pantry and freezer for nights when nobody planned dinner. On a slower weekend, roll your own with our homemade meatballs recipe.
20. Crockpot beef and broccoli
Thinly sliced flank steak with soy sauce, beef broth, brown sugar, sesame oil, and garlic. Add the broccoli florets for the last 30 minutes only, or they turn gray and mushy. Thicken the sauce with a cornstarch slurry after the broccoli goes in, and serve over white rice. For another version, see our takeout-style beef and broccoli.
21. French dip sandwiches
Chuck roast, beef broth, a packet of onion soup mix, Worcestershire, and garlic. Cook 8 to 10 hours on low. Slice or shred the beef onto toasted hoagie rolls, and ladle the cooking broth into small bowls for dipping. The broth is your au jus, so there's no separate sauce to make.
22. Crockpot bolognese
Browned ground beef, crushed tomatoes, onion, carrot, celery, garlic, and ½ cup of whole milk. The milk softens the tomatoes' acidity and makes the sauce silky. Cook 6 to 8 hours on low and serve over rigatoni or pappardelle.
Swap: Ground turkey works. Use chicken broth instead of the milk.
23. Korean beef
Thinly sliced sirloin with soy sauce, brown sugar, sesame oil, garlic, ginger, and a grated Asian pear or apple. The grated fruit tenderizes the beef and adds a mellow sweetness. Cook 3 to 4 hours on low only, because thin beef overcooks fast. Serve over steamed rice, or build it into our Korean beef bowls.
24. Crockpot beef stroganoff
Beef stew meat, onion, garlic, beef broth, Worcestershire, and a tablespoon of Dijon mustard. Turn off the heat and stir in a cup of sour cream for the last 15 minutes. Sour cream curdles if it simmers. Serve over egg noodles.
Swap: Plain Greek yogurt works the same way, stirred in off the heat.
25. Short ribs in red wine
Bone-in short ribs, a cup of dry red wine, beef broth, tomato paste, garlic, onion, and fresh thyme. This is the most weekend-worthy recipe in the section, and it's still only 8 minutes of work. Skim the fat off the top before serving over polenta or mashed potatoes. For more ideas, browse our short ribs recipes.
Swap: Use more beef broth plus a tablespoon of balsamic vinegar instead of the wine.
26. Beef and vegetable soup
Cubed chuck, potatoes, green beans, carrots, diced tomatoes, beef broth, and Italian seasoning. Use whatever vegetables are about to go bad in the crisper. It's best after a full 9 to 10 hours on low and reheats well for up to 4 days.
Pork in the crockpot
Pork splits into two very different cuts, and mixing them up is the most common pork mistake. Shoulder is fatty and needs 8 hours or more. Tenderloin is lean and dries out after about 4 hours on low.
Full recipe
27. Crockpot pulled pork
A spice rub, a splash of cider vinegar, and a long, slow cook. Pork shoulder has enough fat and connective tissue to stay juicy for 10 hours, and the meat falls apart when it's done.
Ingredients for the crockpot pulled pork
Check off ingredients as you go.
For the rub
For the pot
How to make it
- Mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Rub it all over the pork.
- Set the pork in the slow cooker fat side up. Pour the vinegar and broth around it, not over the top, so the rub stays on.
- Cover and cook on low 8 to 10 hours, until a fork twists easily into the meat. It shreds best between 195°F and 205°F.
- Move the pork to a cutting board, pull out the bone, and shred it with two forks. Skim the fat off the cooking liquid.
- Stir about ½ cup of the cooking liquid into the meat, then add barbecue sauce to taste.
Storage: Keeps 5 days in the fridge. Freeze it with some cooking liquid for up to 3 months. For buns and slaw, see our BBQ pulled pork sandwiches, and for five dinners from one batch, our pulled pork freezer meals guide.
28. Pork carnitas
Pork shoulder with orange juice, lime juice, cumin, oregano, garlic, and salt. Cook 8 hours on low and shred. Then spread the meat on a sheet pan, drizzle with a little cooking liquid, and broil 5 minutes until the edges crisp. That crisp edge is what makes carnitas taste different from plain pulled pork.
29. Honey garlic pork tenderloin
Use tenderloin, not shoulder. Pour a honey garlic sauce over the top and cook on low 3 to 4 hours, until it reads 145°F. Let it rest 3 minutes, then slice and serve with the thickened cooking liquid. Set a timer, because tenderloin turns tough and dry past the 4-hour mark.
30. Pork chops with apples and onions
Bone-in pork chops, sliced apples, sliced onion, ½ cup of chicken broth, a spoonful of Dijon mustard, and fresh thyme. The apples soften into a loose sauce. Bone-in chops hold up better than boneless over a long cook. Serve with mashed potatoes or roasted sweet potatoes.
31. Crockpot BBQ ribs
Cut baby back ribs to fit the pot, rub them with spices, and cook with a splash of cider vinegar and broth. They come out tender but pale. Brush them with barbecue sauce and broil 5 to 8 minutes, until the sauce bubbles and chars at the edges. For more rib methods, see our tips on how to make the perfect BBQ ribs.
32. Pork and sauerkraut
Pork shoulder, a 2-pound bag of sauerkraut, sliced onion, and caraway seeds if you have them. Cook 8 hours on low. The sauerkraut mellows a lot as it cooks. Serve with mashed potatoes and a sharp mustard. It's one of the lowest-effort meals on this list.
33. Ham and bean soup
Soak 1 pound of dried navy beans overnight, drain, and boil them hard for 10 minutes before they go in the pot. Add a leftover ham bone or ham hock, onion, garlic, carrots, celery, and chicken broth. Cook 8 to 9 hours on low. The ham salts the beans as they cook, so season at the end.
Swap: Use three 15-ounce cans of navy beans, drained, and cut the cook time to 6 hours.
34. Pork and sweet potato stew
Cubed pork shoulder, sweet potatoes, a can of black beans, diced tomatoes, chicken broth, smoked paprika, and cumin. The sweet potato breaks down a little and thickens the stew. It's gluten-free as written, which helps when you're feeding a table with different needs.
Soups and stews to set in the morning
Several of the meat dinners above are already halfway to soup. This section leans all the way in. Soup is where a slow cooker shines, because a long, low simmer pulls flavor out of bones and vegetables in a way a 30-minute stovetop pot can't. For more cold-weather picks, see our fall crockpot meals.
The downside is the ring of baked-on soup that a long cook leaves around the crock. A slow cooker liner skips the scrubbing. Liners are single-use plastic, so if that bothers you, a 20-minute soak with hot, soapy water does the same job for free.
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35. Minestrone
Canned tomatoes, kidney beans, cannellini beans, zucchini, carrots, celery, onion, garlic, broth, and Italian seasoning. Stir in a cup of small pasta for the last 30 minutes only. Any firm vegetable you need to use up works here.
36. Tomato basil soup
Two 28-ounce cans of whole tomatoes, onion, garlic, broth, and a parmesan rind if you have one. The rind adds a savory depth you can't get any other way. Blend it smooth right in the crock with an immersion blender (paid link), or let it cool and blend it in batches in a regular blender. Stir in a splash of cream and finish with fresh basil. Our creamy tomato basil soup adds grilled cheese croutons.
Swap: Coconut cream keeps it dairy-free, with a slightly sweeter flavor.
37. Split pea soup
Split peas don't need soaking. Add a pound of them with a ham hock, onion, carrots, celery, garlic, and 8 cups of chicken broth. Cook 8 to 9 hours on low. The peas break down on their own and thicken the soup, and the ham hock shreds right into the pot.
38. Loaded potato soup
Diced potatoes, onion, garlic, and chicken broth. When the potatoes are soft, stir in cream cheese and cheddar, then blend about half the soup so it's thick with chunks left in. Top with sour cream, more cheddar, bacon, and chives. It's the soup most likely to get requested again. For another version, see our homemade potato soup.
39. Broccoli cheddar soup
Broccoli florets, carrots, onion, garlic, and chicken broth. Blend half the soup, turn off the heat, and stir in 2 cups of sharp cheddar a handful at a time. Mild cheddar melts fine but tastes like very little. Cheese added over high heat turns grainy. Our guide on how to make broccoli cheddar soup covers the stovetop way.
40. Black bean soup
Soak a pound of dried black beans overnight, drain, and boil them 10 minutes. Add onion, garlic, cumin, oregano, smoked paprika, broth, and a bay leaf. Cook 8 to 9 hours on low, blend a third of the soup to thicken it, and finish with lime juice. It freezes very well.
Swap: Use four 15-ounce cans, drained, and cook 5 to 6 hours.
41. Chicken and wild rice soup
Chicken thighs, a cup of wild rice blend, mushrooms, onion, celery, carrots, chicken broth, and dried thyme. Wild rice can go in at the start, because it stays firm even if the soup runs an extra hour. Shred the chicken at the 7-hour mark and stir it back in.
42. Italian wedding soup
Frozen mini meatballs, chicken broth, onion, garlic, carrots, celery, and Italian seasoning. Add ¾ cup of small pasta and a few handfuls of spinach for the last 20 minutes. Most of it comes from the pantry and freezer.
43. Corn chowder
Frozen corn, diced potatoes, onion, garlic, chicken broth, and smoked paprika. Blend about a third of it, then stir in a cup of heavy cream. Eat it the day you make it if you can. The potatoes keep soaking up broth overnight, so leftovers come out much thicker.
44. Red lentil soup
Red lentils need no soaking and melt into the broth as they cook. Add onion, garlic, canned tomatoes, cumin, turmeric, smoked paprika, and vegetable broth. Cook 5 to 6 hours on low and finish with lemon juice. It's one of the cheapest dinners on the list. Our guide on how to cook red lentils covers the stovetop version.
Meatless slow cooker meals
Several of the soups above are already meat-free. The recipes here are heartier and work as a full dinner. Vegetables cook faster than tough meat, so these run shorter, and a few need delicate ingredients added near the end.
45. Vegetarian chili
One can each of kidney, black, and pinto beans, drained. Add diced tomatoes, 2 tablespoons of tomato paste, onion, garlic, bell peppers, corn, cumin, chili powder, and a full tablespoon of smoked paprika. The tomato paste and paprika are what keep meatless chili from tasting flat.
46. Butternut squash soup
Cubed butternut squash, onion, garlic, a chopped apple, broth, and a pinch of nutmeg. Cook until the squash is completely soft, then blend it smooth. Finish with a swirl of cream or coconut milk. It's vegan with the coconut milk. For more flavor twists, see our butternut squash soup recipes.
Swap: Pre-cut squash from the produce section saves about 8 minutes.
47. Red lentil dal
Red lentils, diced tomatoes, onion, garlic, ginger, cumin, coriander, turmeric, and garam masala in vegetable broth. Stir in a can of coconut milk for the last hour. Serve over basmati rice. The spices taste stronger on day two.
48. Stuffed pepper soup
Diced bell peppers, canned tomatoes, tomato sauce, onion, garlic, broth, and Italian seasoning. Add ¾ cup of rice for the last 1½ hours. The soup looks thin before the rice goes in, and the rice soaks up the extra. Brown a pound of ground beef and add it for the meat eaters.
49. Crockpot mac and cheese
Uncooked elbow macaroni, a can of evaporated milk, whole milk, butter, cream cheese, sharp cheddar, and a little Dijon. Cook on low 2½ to 3 hours, stirring once at 90 minutes. Set a timer, because overcooked pasta turns mushy and there's no fixing it. Kids ask for this one most. For more versions, see our homemade mac and cheese recipes.
50. Black bean and sweet potato stew
Two cans of black beans, cubed sweet potatoes, canned tomatoes, onion, garlic, cumin, chili powder, smoked paprika, and vegetable broth. The sweet potato partly melts into the stew and thickens it with no flour or cornstarch. Serve with corn tortillas or rice.
51. Crockpot ratatouille
Zucchini, eggplant, yellow squash, tomatoes, onion, garlic, olive oil, and herbes de Provence. Four hours on low is the limit. Any longer and the vegetables lose their shape. Serve over polenta or pasta, or with crusty bread.
Breakfast from the slow cooker
Dinner isn't the only meal a slow cooker can take off your plate. Set one of these up the night before and breakfast is ready when the house wakes up.
52. Overnight steel-cut oats
Use steel-cut oats only, since rolled oats turn to paste over 8 hours. Combine 1½ cups of oats, 3 cups of water, 3 cups of milk, a pinch of salt, and brown sugar or maple syrup. Grease the crock first. Cook on low 7 to 8 hours and stir before serving. Leftovers keep 4 days for quick weekday breakfasts.
53. Crockpot French toast casserole
Cube thick brioche or challah, because sandwich bread turns soggy. Whisk eggs, milk, brown sugar, vanilla, and cinnamon, pour it over the bread in a greased crock, and refrigerate the crock overnight. In the morning, set the cold crock in the base, and don't preheat it. Cook on low 3 to 4 hours.
54. Egg and veggie breakfast casserole
A dozen eggs, a bag of shredded hash browns, diced bell peppers, onion, mushrooms, shredded cheddar, milk, salt, and pepper. Grease the crock well first. Cook on low 3 to 4 hours, until the center is set. Leftovers keep in the fridge for 3 days. For another version, see our homemade breakfast casserole.
55. Crockpot granola
Rolled oats, chopped nuts, honey, coconut oil, brown sugar, cinnamon, and vanilla. Cook on low about 3 hours with the lid propped open on a wooden spoon so steam escapes, stirring every 45 minutes. Spread it on a sheet pan to cool and crisp. It takes more attention than the others, but a big batch costs much less than store-bought. For another version, see our homemade granola recipe.
Low or high: which setting should you use?
With 55 recipes to choose from, the setting you pick matters as much as the recipe. Low and high don't cook at different final temperatures. The USDA puts slow cookers between roughly 170°F and 280°F, and both settings end up at a gentle simmer. High just gets there faster, so 1 hour on high is roughly 2 hours on low.
That speed is the problem with lean meat. Chicken breast and pork tenderloin overshoot their done temperature on high before you notice. For the easy crockpot recipes on this list, use low unless the recipe says otherwise, and save high for days you started late.
Time gets you close, but temperature tells you the food is done. Chicken is safe at 165°F, and pork tenderloin at 145°F with a 3-minute rest. Pulled pork shreds best around 195°F to 205°F. An instant-read thermometer takes the guessing out of all three. The TempPro reads fast and folds away in a drawer. It isn't meant to stay in the pot, so check the meat, then pull it out.
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Food safety has one more rule worth knowing. If the power goes out while you're away, throw the food out, even if it looks done. You can't know how long it sat in the danger zone. The full guidance is in this slow cooker food safety fact sheet from Clemson Cooperative Extension.
Start with three recipes, not fifty-five
A list of 55 dinners only helps if a few of them become automatic. Easy crockpot recipes earn a spot in your week once you've made them twice and know exactly how they'll turn out, and that starts with picking three this week.
Choose one from each of three sections, say the honey garlic chicken, the beef stew, and the red lentil soup. Cook them over the next two weeks and keep whichever ones your family finishes. The keepers become the dinners you start without thinking about it.
Frequently asked questions
Can I double easy crockpot recipes?
Yes, as long as the pot stays no more than two-thirds full. A doubled batch in a 6-quart cooker usually needs about 1 extra hour on low. If a doubled recipe would overfill the pot, cook two batches or freeze half the raw ingredients for another week.
Can I prep easy crockpot recipes as freezer dump bags?
Yes. Pack the raw ingredients in a freezer bag, label it, and freeze for up to 3 months. Thaw the bag in the fridge overnight before it goes in the slow cooker, because starting with frozen meat keeps it in the danger zone too long.
Can I reheat leftovers in the slow cooker?
It isn't recommended, because a slow cooker warms cold food too slowly to be safe. Reheat leftovers on the stove or in the microwave until they reach 165°F. After that, you can hold them in the slow cooker on warm.
Is it safe to put raw chicken in a slow cooker?
Yes, as long as it's fully thawed. Raw chicken cooks safely in a slow cooker and reaches 165°F well within the cook times on this list. Check the thickest piece with a thermometer the first few times you make a recipe.
How do I turn an oven or stovetop recipe into a slow cooker recipe?
Cut the liquid by about half, since nothing cooks off under the lid. As a rough guide, a recipe that simmers 1 hour on the stove needs 6 to 8 hours on low. Add tender vegetables, dairy, and pasta near the end.
Is it okay to leave a slow cooker on overnight?
Yes. Slow cookers are designed to run unattended for hours. Set it on a clear, heat-safe counter away from the wall and anything that can burn, and use the timer so it switches to warm when the cooking is done.
Is there a difference between a slow cooker and a Crock-Pot?
No. Crock-Pot is a brand that became the everyday name for slow cookers. Every recipe on this list works in any brand of slow cooker, as long as it's the right size.
Settle This: Do You Brown the Meat Before It Goes in the Crockpot?
Searing beef in a skillet first gives it a deeper, roasted flavor. It also means one more pan to wash on a night you picked the slow cooker to skip the dishes.
Pick your side.
Why did you vote that way? Drop your take in the comments.
