20 Delicious Slow Cooker Recipes to Feed a Hungry Crowd

Got a house full of hungry mouths to feed? Let your slow cooker do the heavy lifting! Whether you’re craving cozy comfort food, easy weeknight dinners, or crowd-pleasing favorites, these 20 delicious recipes are here to save the day—with minimal effort and maximum flavor. From melt-in-your-mouth meats to hearty vegetarian options, there’s something for everyone. Keep scrolling for the ultimate set-it-and-forget-it feast!

Slow Cooker Beef Stew

Nothing beats coming home to a rich, hearty slow cooker beef stew—it’s like a warm hug in a bowl, with tender meat and veggies that melt in your mouth.

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 4 carrots, sliced into 1-inch pieces
• 3 celery stalks, sliced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 lb baby potatoes, halved
• 1 cup frozen peas

1. In a large bowl, toss the beef with 1/4 cup flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Brown the beef in batches, about 3–4 minutes per side, then transfer to the slow cooker.
3. In the same skillet, sauté the onion and 3 cloves minced garlic for 2 minutes until fragrant. Add to the slow cooker.
4. Stir in the carrots, celery, 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, and 2 bay leaves. Cover and cook on LOW for 7 hours.
5. Add the potatoes and cook for another 1 hour until tender. Stir in 1 cup frozen peas and let sit for 5 minutes to warm through.

The long, slow cook time transforms the beef into buttery-soft perfection, while the tomato paste adds a subtle depth that makes this stew unforgettable.

Tip: For extra richness, stir in a splash of red wine with the broth.

Creamy Chicken and Rice Casserole

This comforting casserole combines tender chicken, fluffy rice, and a rich, creamy sauce—perfect for a cozy weeknight dinner that everyone will love.

Ingredients:

• 2 cups cooked white rice
• 2 cups shredded cooked chicken
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/2 cup crushed Ritz crackers (for topping)
• 2 tbsp melted butter (for topping)

Instructions:

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix the cooked rice, shredded chicken, cream of chicken soup, sour cream, chicken broth, cheddar cheese, garlic powder, onion powder, black pepper, and salt until fully combined.
3. Spread the mixture evenly into the prepared baking dish.
4. In a small bowl, toss the crushed Ritz crackers with melted butter, then sprinkle over the casserole.
5. Bake for 25–30 minutes, until bubbly and the topping is golden brown.

The buttery cracker topping adds the perfect crunch to this ultra-creamy dish, making it a standout comfort food classic.

Tip: For extra flavor, swap half the cheddar cheese for pepper jack or stir in a handful of frozen peas before baking.

Hearty Vegetarian Chili

This smoky, protein-packed chili is so satisfying, even meat lovers will come back for seconds—plus, it’s ready in under an hour!

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1 (28-oz) can crushed tomatoes
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 cup vegetable broth
• 1 tbsp lime juice
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook for 5 minutes, stirring occasionally, until softened. Stir in garlic, chili powder, cumin, smoked paprika, oregano, and salt; cook for 1 minute until fragrant.
2. Pour in crushed tomatoes, black beans, kidney beans, and vegetable broth. Bring to a simmer, then reduce heat to low and cook uncovered for 25 minutes, stirring occasionally.
3. Remove from heat and stir in lime juice. Top with cilantro if using.

The secret here? A double hit of smoky flavor from both the chili powder and smoked paprika—it gives this veggie chili a depth that’s downright addictive.

Tip: For extra richness, stir in 1/2 cup cooked quinoa with the beans.

Pulled Pork Sandwiches

Nothing beats the melt-in-your-mouth tenderness of slow-cooked pulled pork piled high on a soft bun—this recipe is a crowd-pleaser with minimal fuss.

Ingredients

• 3 lbs pork shoulder (boneless or bone-in)
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup barbecue sauce (plus extra for serving)
• 6 soft brioche buns
• 1 cup coleslaw (optional, for topping)

Instructions

1. Rub the pork shoulder all over with olive oil. In a small bowl, mix together 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Massage the spice blend into the pork.
2. Place the pork in a slow cooker and pour 1 cup barbecue sauce over it. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat shreds easily with a fork.
3. Transfer the pork to a large bowl and shred it using two forks. Stir in some of the cooking liquid to keep it juicy.
4. Toast the brioche buns lightly, then pile each with pulled pork. Top with extra barbecue sauce and coleslaw, if using.

The smoky-sweet rub and slow cooking create pork so tender, it practically dissolves on your tongue—no knife required.

Tip: For extra flavor, sear the pork in a skillet before slow-cooking to lock in those crispy edges.

Slow Cooker Mac and Cheese

This creamy, no-fuss mac and cheese is the ultimate comfort food—just toss everything in the slow cooker and let it work its magic!

Ingredients:

• 16 oz elbow macaroni (uncooked)
• 4 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 4 cups whole milk
• 1 (12 oz) can evaporated milk
• 4 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp dry mustard
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Lightly grease the inside of a 6-quart slow cooker. Add the uncooked macaroni, sharp cheddar, Gruyère, whole milk, evaporated milk, and melted butter.
2. Sprinkle in the garlic powder, dry mustard, smoked paprika, salt, and black pepper. Stir gently to combine.
3. Cover and cook on LOW for 2 hours, stirring once halfway through. The pasta should be tender and the sauce creamy.
4. Let sit for 10 minutes (unplugged) to thicken before serving.

The Gruyère adds a nutty depth to the classic cheddar base, while the slow cooker ensures every bite is luxuriously smooth—no grainy cheese sauce here!

Tip: For extra crunch, top with buttery breadcrumbs or crumbled bacon just before serving.

Savory Meatball Subs

These meatball subs are a cozy, crowd-pleasing classic—juicy meatballs smothered in marinara and melted cheese, all tucked into a toasty bun.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce (store-bought or homemade)
• 4 sub rolls, split lengthwise
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands, then shape into 12 meatballs (about 1.5″ each).
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Brown meatballs on all sides (about 6 minutes total—they’ll finish cooking in the sauce). Transfer to a plate.
3. Pour marinara sauce into the same skillet and bring to a simmer. Add meatballs, cover, and cook for 10 minutes until tender.
4. Place split sub rolls on a baking sheet. Spoon 3 meatballs and sauce into each roll, then top with mozzarella. Bake for 5 minutes at 400°F until cheese melts.

The secret? Letting the meatballs simmer in the sauce keeps them extra tender—no dry, crumbly bites here!

Tip: Toast the rolls lightly before assembling for extra crunch.

Spicy Sausage and Potato Soup

This hearty soup packs a punch with smoky sausage, tender potatoes, and just the right amount of heat—comfort in a bowl with minimal fuss!

Ingredients:

• 1 tbsp olive oil
• 1 lb spicy Italian sausage (casings removed)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 4 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped kale (stems removed)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add spicy Italian sausage, breaking it into crumbles with a spoon. Cook for 5–6 minutes until browned.
2. Add onion and sauté for 3 minutes until soft. Stir in garlic, 1 tsp oregano, and 1/2 tsp red pepper flakes; cook for 1 minute until fragrant.
3. Pour in 4 cups chicken broth and scrape up any browned bits. Add potatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
4. Stir in 1/2 cup heavy cream and kale; simmer for 3 more minutes until greens wilt.

The creamy broth balances the spice beautifully, while the kale adds a fresh bite—no one will guess it comes together in under 30 minutes!

Tip: For extra richness, top with grated Parmesan and a drizzle of chili oil.

Classic Slow Cooker Lasagna

Who says you need an oven for lasagna? This slow cooker version delivers all the cheesy, saucy comfort with minimal fuss—perfect for busy weeknights.

Ingredients:

• 1 lb ground beef
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tbsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 9 no-boil lasagna noodles
• 1/4 cup water

Instructions:

1. Brown the ground beef in a skillet over medium heat, breaking it into crumbles, then drain excess fat. Stir in the marinara sauce and set aside.
2. In a bowl, mix the ricotta cheese, egg, 1 cup mozzarella, Parmesan cheese, Italian seasoning, salt, and black pepper until combined.
3. Spread 1/3 of the meat sauce in the bottom of a 6-quart slow cooker. Layer 3 noodles (breaking to fit), half the ricotta mixture, and another 1/3 sauce. Repeat layers, ending with sauce. Sprinkle the remaining 1 cup mozzarella on top. Pour the water around the edges.
4. Cover and cook on LOW for 4 hours or until noodles are tender. Let stand 15 minutes before serving.

The slow cooker keeps this lasagna extra moist, with melty cheese stretching in every bite—no dried-out edges here!

Tip: For a crispier top, broil the lasagna in a baking dish for 2–3 minutes after slow cooking.

BBQ Ribs with Homemade Sauce

These fall-off-the-bone ribs slathered in a tangy-sweet homemade sauce are worth every minute of slow cooking—trust us, your family will beg for seconds.

Ingredients

• 2 racks baby back ribs (about 3 lbs total)
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp honey
• 1 tbsp Dijon mustard

Instructions

1. Preheat oven to 300°F. Remove the membrane from the back of the ribs and pat dry with paper towels.
2. In a small bowl, mix 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over both sides of the ribs.
3. Wrap each rack tightly in foil and bake on a sheet pan for 2 hours until tender.
4. Meanwhile, whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce, 2 tbsp honey, and 1 tbsp Dijon mustard in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally.
5. Unwrap ribs, brush generously with sauce, and broil on high for 3–5 minutes until caramelized. Serve with extra sauce.

The magic here? Slow baking locks in juiciness while the broiler gives those ribs a sticky, finger-licking crust.

Tip: For smokier flavor without a grill, add 1/2 tsp liquid smoke to the sauce.

Cheesy Broccoli and Rice Casserole

This cozy casserole is the ultimate comfort food—creamy, cheesy, and packed with tender broccoli for a dish that feels indulgent but comes together in a flash.

Ingredients:

• 1 cup uncooked long-grain white rice
• 2 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter, melted
• 1/4 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook rice according to package instructions. Meanwhile, steam broccoli for 3–4 minutes until bright green but still crisp.
3. In a large bowl, whisk together cream of mushroom soup, milk, 1 cup cheddar cheese, garlic powder, onion powder, salt, and black pepper. Fold in cooked rice and broccoli until evenly coated.
4. Spread mixture into the prepared dish. Top with remaining 1/2 cup cheddar cheese.
5. In a small bowl, mix melted butter and panko breadcrumbs. Sprinkle evenly over the cheese.
6. Bake for 20–25 minutes until bubbly and the topping is golden. Let stand 5 minutes before serving.

The magic here? The panko topping adds a satisfying crunch that contrasts perfectly with the creamy, cheesy base—no one will guess it’s this simple!

Tip: For extra flavor, swap half the cheddar for Gruyère or stir in a dash of hot sauce with the soup mixture.

Slow Cooker Chicken Tacos

These tender, flavorful tacos practically make themselves—just set it and forget it for a fuss-free fiesta!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 corn tortillas, warmed
• Toppings: diced avocado, chopped cilantro, crumbled cotija cheese

Instructions:

1. Combine chicken, tomatoes, onion, garlic, lime juice, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in a slow cooker. Stir to coat.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Transfer chicken to a bowl and shred with two forks. Mix with 1/2 cup of the cooking liquid.
4. Serve on warm tortillas with avocado, cilantro, and cotija.

The smoky-sweet spice blend and juicy shredded texture make these tacos taste like they came from a taqueria—not your countertop appliance!

Tip: For extra flavor, char the tortillas directly over a gas burner for 5-10 seconds per side.

Lentil and Vegetable Curry

This hearty, spiced curry is a one-pot wonder—packed with protein and veggies, it’s comfort food that comes together in under 45 minutes.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 2 cups vegetable broth
• 1 small cauliflower, cut into florets
• 1 cup chopped carrots
• 1 tsp salt
• 1/2 cup chopped fresh cilantro (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3 minutes until soft. Stir in garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Add lentils, diced tomatoes (with juices), coconut milk, and 2 cups broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
3. Stir in cauliflower and carrots, then cover and cook for another 10–12 minutes until lentils and veggies are tender. Season with 1 tsp salt.
4. Serve topped with cilantro.

The creamy coconut milk balances the earthy lentils and spices, while the veggies add just the right crunch. Leftovers taste even better the next day!

Tip: For extra richness, swirl in a spoonful of plain yogurt before serving.

Creamy Potato and Corn Chowder

This cozy chowder is pure comfort in a bowl—silky, slightly sweet from fresh corn, and packed with tender potatoes.

Ingredients:

• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, cubed
• 2 cups fresh or frozen corn kernels
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions:

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until soft, about 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Pour in the chicken broth, then add the potatoes, corn, smoked paprika, and dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are fork-tender.
4. Use a potato masher to lightly crush some of the potatoes (this thickens the chowder). Stir in the heavy cream, salt, and black pepper. Simmer for 5 more minutes.
5. Ladle into bowls and top with the reserved bacon and fresh chives.

The smoky bacon and sweet corn balance perfectly against the creamy potatoes—no flour needed for that velvety texture!

Tip: For extra richness, stir in a handful of shredded cheddar cheese right before serving.

Slow Cooker Honey Garlic Chicken

This sweet and sticky honey garlic chicken is the ultimate hands-off dinner—just toss everything in the slow cooker and let it work its magic.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/3 cup honey
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. In a bowl, whisk together 1/3 cup honey, 1/4 cup soy sauce, 1/4 cup ketchup, 2 tbsp olive oil, 4 minced garlic cloves, and 1/2 tsp red pepper flakes.
2. Place chicken thighs in the slow cooker and pour the sauce over them. Toss to coat evenly.
3. Cover and cook on LOW for 5 hours or HIGH for 3 hours until the chicken is tender.
4. Remove the chicken and shred or chop it. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water, then stir into the slow cooker juices. Cover and cook on HIGH for 10 minutes until thickened.
5. Return the chicken to the slow cooker, tossing to coat in the glossy sauce. Garnish with sesame seeds and sliced green onions before serving.

The sauce reduces into a thick, caramelized glaze that clings perfectly to every bite of chicken—no bland spots here!

Tip: For extra depth, add a splash of rice vinegar to the sauce before cooking.

Beef and Barley Soup

Beef and Barley Soup

This hearty beef and barley soup is like a warm hug in a bowl—tender chunks of beef, chewy barley, and savory veggies simmered to perfection.

Ingredients:

• 1 lb stew beef, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium beef broth
• 1 cup pearl barley, rinsed
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the stew beef and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in the 3 minced garlic cloves and cook for 30 seconds.
3. Pour in the 6 cups beef broth, then add the 1 cup barley, 1 tsp thyme, 1 bay leaf, 1 tsp salt, and ½ tsp black pepper. Return the beef to the pot and bring to a boil.
4. Reduce heat to low, cover, and simmer for 45–50 minutes until the barley is tender and the beef is fall-apart tender. Discard the bay leaf.
5. Ladle into bowls and garnish with 2 tbsp fresh parsley.

The barley thickens the broth just enough to make it luxuriously rich, while the tender beef melts in your mouth. Tip: For extra depth, deglaze the pot with a splash of red wine after browning the beef.

Slow Cooker Chicken Alfredo

This creamy, dreamy Alfredo cooks hands-off in your slow cooker, so you can come home to a rich, comforting pasta dinner with minimal effort.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (16 oz) jar Alfredo sauce
• 1 cup chicken broth
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz fettuccine, uncooked
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. Place chicken in the slow cooker. Pour Alfredo sauce, chicken broth, minced garlic, Italian seasoning, salt, and black pepper over the chicken. Stir gently to coat.
2. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken shreds easily with a fork.
3. Remove chicken, shred with two forks, and return to the slow cooker. Stir in uncooked fettuccine, submerging it completely in the sauce. Cover and cook on HIGH for 20–25 minutes, stirring once, until pasta is al dente.
4. Stir in Parmesan cheese and garnish with parsley (if using). Serve immediately.

The slow cooker melds the garlic and Italian seasoning into the Alfredo sauce beautifully, creating a deeper flavor than stovetop versions. Plus, the pasta cooks right in the sauce—no extra pots!

Tip: For extra creaminess, stir in 1/4 cup heavy cream with the Parmesan.

Vegetarian Stuffed Peppers

These hearty stuffed peppers are packed with savory quinoa, black beans, and melty cheese—a crowd-pleasing meatless meal that’s as satisfying as it is colorful.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded Monterey Jack cheese, divided
• 1/2 cup diced red onion
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a large bowl, mix quinoa, black beans, corn, 3/4 cup Monterey Jack cheese, red onion, cumin, chili powder, and salt until combined.
3. Spoon the filling evenly into the peppers, packing gently. Top each with remaining cheese.
4. Place peppers in the dish, cover with foil, and bake for 30 minutes. Uncover and bake 10 more minutes until cheese is bubbly and peppers are tender.
5. Garnish with cilantro (if using) and serve warm.

The quinoa filling stays fluffy while the peppers soften just enough to hold their shape—perfect for meal prep or a fuss-free weeknight dinner.

Tip: For extra smoky flavor, swap chili powder for 1/2 tsp smoked paprika.

Slow Cooker Sweet and Sour Meatballs

These tender meatballs simmer in a sticky-sweet sauce that’s packed with tangy pineapple and bell peppers—perfect for game day or a fuss-free weeknight dinner.

Ingredients

• 1 lb frozen homestyle meatballs (or homemade)
• 1 (20 oz) can pineapple chunks in juice (undrained)
• 1 green bell pepper, chopped into 1-inch pieces
• 1/2 cup ketchup
• 1/3 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp ground ginger

Instructions

1. In a 4-qt slow cooker, combine the pineapple (with juice), bell pepper, ketchup, brown sugar, vinegar, soy sauce, cornstarch, garlic powder, and ginger. Whisk until smooth.
2. Add the meatballs, stirring gently to coat. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the sauce thickens and the peppers soften.
3. Stir once halfway through to prevent sticking. Serve over rice or with toothpicks for easy snacking.

The magic here? The pineapple juice caramelizes into the sauce, balancing the tangy vinegar and savory soy for a flavor that’s anything but boring.

Tip: For extra kick, add a pinch of red pepper flakes with the other seasonings.

Creamy Tomato Basil Soup

Nothing beats a bowl of velvety tomato basil soup—it’s comfort in every spoonful, with just the right balance of tangy and sweet.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Stir in 3 garlic cloves and cook for 1 minute until fragrant.
2. Pour in the crushed tomatoes and 1 cup vegetable broth. Bring to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches).
4. Stir in 1/2 cup heavy cream, 1/4 cup fresh basil, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 more minutes to let flavors meld.

The secret here? A touch of sugar to balance the tomatoes’ acidity, plus fresh basil stirred in at the end for a bright, herbaceous finish.

Tip: For extra richness, swirl in a spoonful of pesto or grated Parmesan before serving.

Slow Cooker Beef and Broccoli

This fuss-free version of takeout favorite delivers tender beef and crisp-tender broccoli with minimal effort—just set it and forget it!

Ingredients:

• 1.5 lbs flank steak, thinly sliced against the grain
• 1 cup beef broth
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 1 tbsp sesame oil
• 4 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 4 cups broccoli florets
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• Sesame seeds for garnish

Instructions:

1. In the slow cooker, whisk together 1 cup beef broth, 1/2 cup soy sauce, 1/3 cup brown sugar, 1 tbsp sesame oil, 4 minced garlic cloves, 1 tsp ginger, and 1/4 tsp red pepper flakes.
2. Add the flank steak, stirring to coat. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
3. 30 minutes before serving, stir in broccoli florets. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water; stir into the slow cooker to thicken the sauce. Cover and cook until broccoli is crisp-tender (about 20–25 minutes).
4. Garnish with sesame seeds and serve over rice.

The magic here? The beef stays melt-in-your-mouth tender while the broccoli keeps just the right bite—no mushy veggies here!

Tip: For extra flavor, sear the steak in a hot skillet for 1 minute per side before adding to the slow cooker.

Conclusion

With 20 hearty slow cooker recipes perfect for feeding a crowd, this roundup makes meal planning a breeze! Whether you’re hosting a gathering or just craving comfort food, these dishes are sure to satisfy. Try them out, share your favorites in the comments, and don’t forget to pin this article for later. Happy cooking!