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13 QUICK AND EASY CROCK-POT RECIPES

Make the most out of your slow cooker with these super easy, fool-proof recipes. All you have to do is set it and forget it!

From appetizers to side dishes to soups and entrees, you can let the slow cooker do all the work for you with these easy peasy recipes!

Slow-Cooker Boursin Spinach-Artichoke Dip

1. Slow Cooker Spinach and Artichoke Dip

Simply throw everything in the crockpot for the easiest, most effortless spinach and artichoke dip ever. Easy peasy

INGREDIENTS:

  • 2 (14-ounce) cans artichoke hearts, drained and chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup sour cream
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 3/4 cup freshly grated Parmesan
  • 3/4 cup milk
  • 1/2 cup crumbled feta cheese
  • 1/3 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon freshly ground black pepper
  • 1 (8-ounce) package cream cheese, cubed

DIRECTIONS:

  1. Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
  2. Cover and cook on low heat for 2 hours.
  3. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

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2. Slow Cooker Buffalo Chicken Meatballs 

A lighter, healthier alternative to buffalo wings. An absolute must for Game Day.

INGREDIENTS:

  • 1 pound ground chicken
  • 3/4 cup Panko*
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup buffalo sauce
  • 1/4 cup blue cheese dressing

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
  3. Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.
  4. Place meatballs into a slow cooker. Add buffalo sauce and gently toss to combine. Cover and cook on low heat for 2 hours.
  5. Serve immediately, drizzled with blue cheese dressing, if desired.

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3. Slow Cooker Pork Carnitas

Cooked low and slow for the most amazing fall-apart tender goodness.

INGREDIENTS:

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt, or more, to taste
  • 1 teaspoon ground black pepper
  • 4 pound pork shoulder, excess fat trimmed
  • 4 cloves garlic, peeled
  • 2 onions, quartered
  • 2 oranges, juiced
  • 2 limes, juiced

DIRECTIONS:

  1. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
  2. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
  3. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
  4. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
  5. Serve immediately.

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4. Slow Cooker Spaghetti Sauce 

A rich and meaty spaghetti sauce made with just 10 min prep. Done and done.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 pound Italian sausage, casings removed
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 3 (14.5-ounce) cans diced tomatoes, drained
  • 2 (15-ounce) cans tomato sauce
  • 3 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, sausage, onion and garlic. Cook until browned, about 4-5 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat.
  2. Place ground beef mixture into a slow cooker. Stir in diced tomatoes, tomato sauce, bay leaves, oregano, basil, salt and pepper, to taste. Cover and cook on low heat for 8 hours.
  3. Stir well and serve immediately

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5. Slow Cooker Sticky Chicken Wings 

So sticky, so sweet, and just so easy to make.

INGREDIENTS:

  • 3 pounds chicken wings
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped fresh cilantro leaves

FOR THE SAUCE

  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup balsamic vinegar
  • 1/3 cup brown sugar, packed
  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1 teaspoon Sriracha, or more, to taste
  • 1 teaspoon ginger powder
  • 1 teaspoon ground pepper
  • 1/2 teaspoon onion powder

DIRECTIONS:

  1. In a large bowl, whisk together soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder.
  2. Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.
  3. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
  4. Preheat oven to broil. Line a baking sheet with foil.
  5. Place wings onto the prepared baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred.
  6. Serve immediately with remaining sauce, garnished with sesame seeds and cilantro, if desired.

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6. Slow Cooker Corn and Jalapeño Dip 

 No chips needed here. Just grab a spoon and dive right in.

INGREDIENTS:

  • 4 slices bacon, diced
  • 3 (15.25-ounces) cans whole kernel corn, drained
  • 2 jalapenos, seeded and diced
  • 1/2 cup sour cream
  • 1 cup shredded Pepper Jack cheese
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces cream cheese, cubed
  • 2 tablespoons chopped chives

DIRECTIONS:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
  3. Cover and cook on low heat for 2 hours.
  4. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
  5. Serve immediately, garnished with bacon and chives, if desired.

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7. Slow Cooker Honey Sesame Chicken 

Unbelievably easy to make and so much cheaper (and tastier) than take-out.

INGREDIENTS:

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon crushed red pepper flakes
  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 green onion, thinly sliced for garnish
  • Sesame seeds, for garnish

DIRECTIONS:

  1. In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
  2. Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
  3. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
  4. Serve immediately, garnished with green onions and sesame seeds, if desired.

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8. Slow Cooker Maple Brown Sugar Ham 

The most tender, juicy ham made with just 5 min prep. And you save on oven space too.

INGREDIENTS:

  • 1 1/2 cups pineapple juice
  • 1/4 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1 (7-10 pound) bone-in, spiral-cut ham*
  • 1/2 cup brown sugar, packed
  • 15 whole cloves

DIRECTIONS:

  1. In a small bowl, whisk together pineapple juice, maple syrup, Dijon mustard and pepper; set aside.
  2. Place ham into a slow cooker. Sprinkle with brown sugar, rubbing in thoroughly on all sides. Place whole cloves throughout and pour pineapple mixture over ham.
  3. Cover and cook on low heat for 4-5 hours, basting every hour.
  4. Serve immediately.

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9. Slow Cooker Butter Chicken 

Skip the take-out and try this lightened-up creamy butter chicken instead. It’s less calories and tastes just as good as the original.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed
  • 1 onion, diced
  • 1 (14-ounce) can light coconut milk
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons whole wheat flour
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder, or more, to taste
  • 1/2 teaspoon ginger powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

  1. Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
  2. Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
  3. Serve immediately, garnished with cilantro, if desired.

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10. Slow Cooker Cheesy Bacon Ranch Potatoes 

Perfectly tender, flavorful, cheesy and chockfull of bacon goodness.

INGREDIENTS:

  • 6 slices bacon
  • 3 pounds red potatoes, chopped
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
  • 2 tablespoons chopped chives

DIRECTIONS:

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
  2. Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
  3. Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
  4. Cover potatoes with aluminum foil. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
  5. Serve immediately, garnished with chives.

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11. Slow Cooker Garlic Mashed Potatoes 

Making mashed potatoes has never been easier.

INGREDIENTS:

  • 3 pounds red potatoes, chopped
  • 1/4 cup unsalted butter
  • 4 cloves garlic, crushed and peeled
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup sour cream
  • 1/3 cup freshly grated Parmesan
  • 2 tablespoons milk, or more, as needed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons chopped fresh chives

DIRECTIONS:

  1. Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, butter, garlic and 1/4 cup water into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until tender.
  2. Add sour cream, Parmesan, milk, thyme, oregano, basil and nutmeg. Using an electric mixer fitted with the paddle attachment, blend potatoes until light and fluffy, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  3. Serve immediately, garnished with chives, if desired.

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12. Slow Cooker Cocktail Sausages 

You may want to double the batch here because these are sure to disappear fast.

INGREDIENTS:

  • 1 1/2 cups ketchup
  • 1/4 cup brown sugar, packed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Sriracha, or more, to taste
  • 1 teaspoon Dijon mustard
  • 2 (16-ounce) packages beef hot dogs, quartered
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. In a large bowl, whisk together ketchup, brown sugar, Worcestershire, Sriracha, Dijon and 3 tablespoons water.
  2. Place hot dogs into a slow cooker. Stir in ketchup mixture and gently toss to combine.
  3. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours.
  4. Serve immediately, garnished with parsley, if desired.

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13. Slow Cooker Potato and Corn Chowder 

Thick, filling and wonderfully cozy, perfect for a cold night.

INGREDIENTS:

  • 24 ounces red potato, diced
  • 1 (16-ounce) package frozen corn
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream

DIRECTIONS:

  1. Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.
  3. Serve immediately.

NOTES:

*Cooking time may need to be adjusted depending on the thickness of the potatoes.

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