20 Delicious 6 Hour Crock Pot Recipes for Busy Weeknights

Busy weeknights call for easy, hands-off dinners—and your trusty crock pot is here to save the day! These 20 delicious 6-hour recipes deliver cozy comfort, fresh flavors, and minimal fuss, so you can walk in the door to a home-cooked meal. From creamy pastas to tender meats and veggie-packed stews, we’ve got your next stress-free dinner covered. Let’s get simmering!

Slow-Cooked Beef Stew with Root Vegetables

This hearty stew is the ultimate comfort food—tender beef, sweet root veggies, and a rich broth that simmers to perfection while you go about your day.

Ingredients

• 2 lbs beef chuck, cut into 1½-inch cubes
• 3 tbsp olive oil, divided
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1½ tsp salt
• ½ tsp black pepper
• 3 large carrots, cut into 1-inch chunks
• 2 parsnips, cut into 1-inch chunks
• 1 lb baby potatoes, halved
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef chuck in batches, transferring to a plate once seared (about 4 minutes per side).
2. Add the remaining 1 tbsp olive oil to the pot. Sauté the onion for 5 minutes until soft, then stir in the garlic and tomato paste (1 minute).
3. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits. Add the thyme, smoked paprika, salt, and black pepper. Return the beef to the pot.
4. Add the carrots, parsnips, and potatoes. Bring to a simmer, then cover and cook on low heat for 2½–3 hours until the beef is fork-tender.
5. Stir in the parsley before serving. The long simmer melds the flavors into a deeply savory stew, while the root veggies keep their shape for a satisfying bite.

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

Creamy Chicken and Wild Rice Soup

This cozy soup is a hug in a bowl—tender chicken, nutty wild rice, and a velvety broth that comes together with minimal fuss.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb boneless, skinless chicken thighs
• 1/2 cup wild rice blend (uncooked)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp fresh parsley, chopped

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper; cook 1 minute until fragrant.
2. Add chicken thighs, wild rice, and 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
3. Remove chicken, shred with forks, and return to pot. Stir in 1 cup heavy cream and simmer uncovered for 5 minutes. Garnish with 1 tbsp fresh parsley.

The wild rice adds a delightful chewiness, while the cream balances the earthy flavors perfectly—no roux required!

Tip: For extra depth, swap half the broth for mushroom stock.

Spicy Pulled Pork Tacos with Pineapple Salsa

These tacos pack a punch with tender, smoky pulled pork and a bright, tangy pineapple salsa—perfect for taco night with a twist!

Ingredients

• 2 lbs pork shoulder (or pork butt), trimmed
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 cup fresh pineapple, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 8 small corn tortillas, warmed

Instructions

1. Rub the pork with olive oil, then coat evenly with smoked paprika, cumin, chili powder, garlic powder, salt, and black pepper.
2. Place the pork in a slow cooker, pour in chicken broth, and cook on low for 8 hours (or high for 4–5 hours) until fork-tender.
3. Shred the pork using two forks, then toss with the cooking juices.
4. Meanwhile, mix diced pineapple, red onion, cilantro, and lime juice in a bowl to make the salsa.
5. Fill warmed tortillas with pulled pork and top generously with pineapple salsa.

The contrast of smoky, spicy pork and sweet, zesty salsa is downright addictive—you’ll love how the flavors pop in every bite!

Tip: For extra char, broil the shredded pork on a sheet pan for 2–3 minutes before serving.

Hearty Vegetarian Chili with Black Beans

This protein-packed chili is a cozy, one-pot wonder—loaded with smoky spices and hearty black beans for a satisfying meatless meal.

Ingredients:

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

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and bell pepper; cook for 5 minutes until softened. Stir in 3 garlic cloves and cook for 1 minute.
2. Add 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, and 1/4 tsp cayenne (if using). Toast for 30 seconds until fragrant.
3. Pour in the crushed tomatoes, black beans, and 1 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes, stirring occasionally.
4. Remove from heat and stir in 1 tbsp lime juice. Garnish with cilantro.

The smoky paprika and lime brighten up the rich beans, making this chili anything but boring. Serve with cornbread or avocado for the ultimate comfort bowl.

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices—it enhances the chili’s richness without tasting sweet.

Garlic Herb Pot Roast with Carrots and Potatoes

This cozy one-pot wonder fills your kitchen with irresistible aromas while the tender roast and veggies cook low and slow.

Ingredients:

• 3–4 lb chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 cup beef broth
• 1 lb carrots, peeled and cut into 2-inch chunks
• 1.5 lbs Yukon Gold potatoes, quartered
• 1 tbsp Worcestershire sauce

Instructions:

1. Preheat oven to 325°F. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Season roast with 1 tsp salt and 1/2 tsp black pepper, then sear 4–5 minutes per side until deeply browned. Transfer to a plate.
2. Add 4 cloves minced garlic, 1 tbsp rosemary, and 1 tbsp thyme to the pot. Cook 30 seconds until fragrant. Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, scraping up browned bits.
3. Return roast to pot. Arrange carrots and potatoes around it. Cover and bake 3 hours until meat shreds easily with a fork.

The magic here? The Worcestershire sauce adds a subtle umami depth that makes the gravy-rich juices even more spoon-worthy.

Tip: For extra flavor, rub the roast with the salt, pepper, and herbs 24 hours ahead and refrigerate uncovered.

Honey Glazed Ham with Brown Sugar Mustard Sauce

This sweet-and-savory glazed ham is a showstopper for holidays or Sunday dinners, with a sticky honey crust and a tangy mustard sauce that balances every bite.

Ingredients:

• 1 (8–10 lb) fully cooked spiral-cut ham
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cloves

Instructions:

1. Preheat oven to 325°F. Place ham cut-side down in a roasting pan.
2. In a bowl, whisk together 1/2 cup honey, 1/4 cup Dijon mustard, and 2 tbsp melted butter. Brush half the mixture over the ham, getting between the slices.
3. Tent ham with foil and bake for 1 hour 15 minutes, basting with pan juices every 30 minutes.
4. Meanwhile, make the sauce: In a small saucepan, combine 1/2 cup brown sugar, 1 tbsp apple cider vinegar, 1/4 cup Dijon mustard, and 1/2 tsp ground cloves. Simmer over medium-low heat for 5 minutes until thickened.
5. Uncover ham, brush with remaining glaze, and bake 15 more minutes until glossy and caramelized.

The magic here? The spiral cuts catch every drop of glaze, while the sauce’s sharp mustard cuts through the richness. Tip: Let the ham rest 15 minutes before slicing—it keeps the juices locked in!

Italian Sausage and Peppers with Marinara

This hearty one-pan dish brings together sweet Italian sausage, tender peppers, and rich marinara for a meal that’s as easy as it is satisfying.

Ingredients:

• 1 lb sweet Italian sausage links (casings on)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 2 large bell peppers (red and yellow), sliced into strips
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce (store-bought or homemade)
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the sausage links and cook, turning occasionally, until browned on all sides (8–10 minutes). Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and bell peppers, cooking until softened (5–6 minutes). Stir in the garlic, oregano, red pepper flakes, salt, and black pepper; cook for 1 minute until fragrant.
3. Slice the sausages into 1-inch pieces and return them to the skillet. Pour in the marinara sauce, stirring to combine. Simmer uncovered for 10–12 minutes, until the sauce thickens slightly.
4. Remove from heat and sprinkle with basil before serving.

The caramelized peppers and juicy sausage soak up the marinara’s bold flavors, making every bite a little richer than the last. Serve over crusty bread or pasta for a crowd-pleasing meal.

Tip: For extra depth, deglaze the skillet with 1/4 cup red wine after browning the sausage, letting it reduce before adding the veggies.

Savory Lentil and Vegetable Curry

This hearty, spiced curry is packed with protein and veggies—comfort food that comes together in one pot with minimal fuss.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, 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
• 2 cups chopped carrots and bell peppers (any color)
• 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 cook for 3–4 minutes until softened. Stir in the garlic and 1 tbsp ginger; cook for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast for 30 seconds, stirring constantly.
3. Pour in the lentils, diced tomatoes (with juices), coconut milk, and 2 cups broth. Stir in the carrots and bell peppers and 1 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook for 25–30 minutes until lentils are tender.
4. Remove from heat and let sit for 5 minutes to thicken. Garnish with cilantro before serving.

The creamy coconut milk balances the earthy lentils and spices perfectly, while the veggies add a satisfying crunch. Tip: For extra richness, swirl in a spoonful of plain yogurt just before serving.

Cheesy Broccoli and Cauliflower Casserole

This creamy, veggie-packed casserole is pure comfort food—loaded with cheese and just the right amount of crunch.

Ingredients:

• 4 cups broccoli florets (about 1 medium head)
• 4 cups cauliflower florets (about 1 small head)
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese, divided
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Steam broccoli and cauliflower for 5 minutes until crisp-tender. Drain well and spread in the baking dish.
3. In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute until bubbly. Gradually whisk in milk, then stir in garlic powder, onion powder, salt, and black pepper. Cook 3–4 minutes until thickened.
4. Remove from heat and stir in 1 1/2 cups cheddar and all the Parmesan until melted. Pour sauce over the veggies.
5. Sprinkle remaining 1/2 cup cheddar and panko evenly on top. Bake 20–25 minutes until bubbly and golden.

The secret? A double hit of cheddar—melded into the sauce and crisped on top—gives every bite bold flavor and texture.

Tip: For extra crunch, toast the panko in a dry skillet before sprinkling.

Maple Dijon Glazed Chicken Thighs

These Maple Dijon Glazed Chicken Thighs strike the perfect balance between sweet and tangy, with a sticky glaze that caramelizes beautifully in the oven.

• 6 bone-in, skin-on chicken thighs
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh thyme (or 1 tsp dried)

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Arrange chicken thighs skin-side up in a baking dish. Brush half the glaze evenly over the chicken.
4. Bake for 25 minutes, then brush with remaining glaze. Sprinkle with 1 tbsp fresh thyme (or 1 tsp dried).
5. Return to oven and bake 10-15 more minutes until internal temperature reaches 165°F and glaze is bubbly and caramelized.

The magic here is in the double-glazing technique – that second layer creates a lacquered finish with deep flavor in every bite.

Tip: For extra crisp skin, broil for 1-2 minutes at the end (watch closely!).

Cajun Shrimp and Sausage Jambalaya

This one-pot wonder packs bold Cajun flavors and comes together in under an hour—perfect for busy weeknights when you crave something hearty but don’t want to fuss.

Ingredients

• 1 tbsp olive oil
• 12 oz andouille sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• 1 lb large shrimp, peeled and deveined
• 2 green onions, sliced (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add andouille sausage and cook for 3–4 minutes until browned. Remove with a slotted spoon and set aside.
2. In the same pot, add onion, bell pepper, and celery. Sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Add diced tomatoes (with juices), rice, chicken broth, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, ½ tsp thyme, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Stir in shrimp and reserved sausage. Cover and cook for 5–7 minutes until shrimp are pink and opaque. Remove from heat and let stand for 5 minutes.
5. Garnish with sliced green onions before serving.

The smoky andouille and plump shrimp soak up the Cajun-spiced rice, creating layers of flavor in every bite. Don’t skip the 5-minute rest—it lets the rice absorb any extra broth for the perfect texture.

Tip: For extra heat, add a pinch of cayenne pepper with the Cajun seasoning.

Sweet and Tangy BBQ Ribs

These fall-off-the-bone ribs are sticky, smoky, and perfectly balanced with a sweet-tangy glaze—ideal for your next backyard cookout or cozy weekend feast.

Ingredients:

• 2 lbs pork baby back ribs
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (use a tangy, vinegar-based variety)
• 2 tbsp apple cider vinegar
• 1 tbsp honey

Instructions:

1. Prep the ribs: Pat ribs dry with paper towels. In a small bowl, mix 1 tbsp brown sugar, 1 tbsp smoked paprika, 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.
2. Slow-cook: Wrap ribs tightly in foil and bake at 300°F for 2.5 hours until tender (meat should pull back from the bones).
3. Make the glaze: Whisk together 1 cup BBQ sauce, 2 tbsp apple cider vinegar, and 1 tbsp honey in a saucepan over low heat for 3 minutes until glossy.
4. Glaze & broil: Unwrap ribs, brush generously with glaze, and broil on high for 3–5 minutes until caramelized and bubbly. Repeat with remaining glaze.

The magic here? The vinegar cuts through the richness, while the honey adds a glossy sheen—no fancy grill required!

Tip: Let ribs rest 10 minutes before slicing; the juices will redistribute for extra tenderness.

Moroccan Spiced Lamb with Couscous

This fragrant, warmly spiced lamb dish is a one-pan wonder—tender meat and fluffy couscous soak up all those cozy Moroccan flavors.

Ingredients:

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1 cup uncooked couscous
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1 1/4 cups chicken broth
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add lamb and sear until browned on all sides, about 6 minutes. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until softened. Add garlic, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/4 tsp cayenne, and 1 tsp salt; cook 1 minute until fragrant.
3. Pour in 1 1/4 cups chicken broth and scrape up any browned bits. Return lamb to the skillet, cover, and simmer on low for 45 minutes until tender.
4. Stir in couscous, remove from heat, and let stand covered for 5 minutes. Fluff with a fork, then mix in parsley and 1 tbsp lemon juice.

The magic here? The couscous cooks right in the spiced lamb juices, soaking up every bit of that rich, aromatic broth. Serve with extra lemon wedges for a bright finish.

Tip: For extra depth, toast the spices in a dry pan for 30 seconds before adding them to the dish.

Creamy Mushroom and Thyme Risotto

Creamy Mushroom and Thyme Risotto

This dreamy risotto is all about rich, earthy flavors and that perfect velvety texture—comfort food at its finest.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Warm the broth in a saucepan over low heat. Keep it simmering gently.
2. In a large skillet, melt 1 tbsp butter with olive oil over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic and mushrooms, cooking for 5 minutes until the mushrooms are golden.
3. Add the Arborio rice, stirring to coat in the butter. Toast for 1 minute, then pour in the white wine. Cook until mostly absorbed, about 2 minutes.
4. Ladle in 1 cup of warm broth, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, stirring often, until the rice is tender but slightly al dente (about 20–25 minutes total).
5. Stir in the remaining 1 tbsp butter, thyme, salt, pepper, and Parmesan. Cook for 1 more minute until creamy. Serve immediately.

The key here? Patience—slowly adding the broth and stirring releases the rice’s starch for that signature luscious texture.

Tip: For extra depth, sauté the mushrooms separately until deeply browned before adding them back in step 4.

Asian-Inspired Teriyaki Chicken Bowls

These sweet and savory teriyaki chicken bowls come together in under 30 minutes, packing big flavor with minimal effort—perfect for busy weeknights!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp neutral oil (like avocado or vegetable)
• 2 cups cooked white rice
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1 tbsp toasted sesame seeds

Instructions:

1. In a small bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, garlic, and ginger to make the teriyaki sauce.
2. Heat 1 tbsp oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned.
3. Pour the sauce over the chicken and simmer for 3 minutes. In a separate bowl, mix 1 tbsp cornstarch and 2 tbsp water, then stir into the skillet. Cook for 1–2 minutes until glossy and thickened.
4. Divide rice among bowls, top with chicken, shredded carrots, and green onions. Sprinkle with sesame seeds.

The magic here? The sauce thickens into a sticky-sweet glaze that clings perfectly to tender chicken—no takeout container required!

Tip: For extra crunch, add quick-pickled cucumbers: toss thin slices with 1 tbsp rice vinegar and 1 tsp sugar while the chicken cooks.

Smoky Chipotle Beef Brisket

This tender, slow-cooked brisket packs a punch with smoky chipotle and a touch of sweetness—perfect for weekend gatherings or meal prep with serious flavor.

Ingredients:

• 1 (4–5 lb) beef brisket, trimmed
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp black pepper
• 2 canned chipotle peppers in adobo, minced + 1 tbsp sauce
• 1 cup beef broth
• 1/4 cup apple cider vinegar

Instructions:

1. Prep: Preheat oven to 325°F. Pat the brisket dry, then rub all over with olive oil. In a bowl, mix 1 tbsp kosher salt, 1 tbsp brown sugar, 2 tsp smoked paprika, 2 tsp garlic powder, 1 tsp cumin, and 1 tsp black pepper. Massage the spice blend onto the brisket.
2. Sear: Heat a large Dutch oven over medium-high. Sear the brisket fat-side down for 5 minutes until deeply browned, then flip and sear the other side for 5 minutes. Transfer to a plate.
3. Slow Cook: Add 2 minced chipotle peppers + 1 tbsp adobo sauce, 1 cup beef broth, and 1/4 cup apple cider vinegar to the pot. Return the brisket (fat-side up), cover, and braise in the oven for 3.5–4 hours until fork-tender.
4. Rest & Serve: Let the brisket rest for 15 minutes before slicing against the grain. Skim fat from the braising liquid and drizzle over slices.

The magic here? The chipotle’s smoky heat mellows into the meat while the vinegar keeps it bright—no heavy, cloying sauce in sight.

Tip: For extra caramelization, broil the sliced brisket for 2–3 minutes before serving.

Coconut Curry Chicken with Jasmine Rice

This fragrant, creamy coconut curry chicken is a weeknight hero—packed with cozy spices and ready in under 30 minutes.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• Cooked jasmine rice, for serving

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in 3 garlic cloves and 1 tbsp ginger; cook 30 seconds until fragrant.
2. Add chicken and sear for 4 minutes, stirring occasionally, until lightly browned. Push to one side, then add 2 tbsp red curry paste to the empty space and toast for 30 seconds.
3. Pour in 1 can coconut milk, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1/2 tsp salt. Stir well, scraping up any browned bits. Simmer for 10 minutes until chicken is cooked through and sauce thickens slightly.
4. Remove from heat and stir in 1 tbsp lime juice and 1/4 cup cilantro. Serve over jasmine rice.

The magic here? Toasting the curry paste unlocks its depth, while coconut milk keeps everything luxuriously silky.

Tip: For extra veg, stir in a handful of spinach right before serving—it wilts in seconds!

Loaded Baked Potato Soup with Bacon

This creamy, smoky soup is like a loaded baked potato in a bowl—comfort food at its finest, with crispy bacon and melty cheese in every bite.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1.5 lbs russet potatoes, peeled and diced into 1/2-inch cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup shredded sharp cheddar cheese
• 1/4 cup sour cream
• 2 green onions, thinly sliced

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 6–8 minutes. Transfer to a paper towel-lined plate, reserving 2 tbsp of bacon fat in the pot.
2. Add the onion to the pot and sauté until soft, 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Sprinkle the flour over the onions and stir to coat. Gradually whisk in the chicken broth and milk until smooth.
4. Add the potatoes, salt, pepper, and smoked paprika. Bring to a simmer, then reduce heat to medium-low and cook uncovered for 15–18 minutes, stirring occasionally, until potatoes are tender.
5. Remove from heat. Use a potato masher to lightly crush some potatoes for thickness. Stir in the cheddar cheese and sour cream until melted and creamy.
6. Ladle into bowls and top with reserved bacon, green onions, and extra cheese if desired.

The trick here? Mashing just some of the potatoes gives the soup a luxuriously thick texture while keeping hearty chunks intact.

Tip: For extra richness, swap half the milk for heavy cream—just stir it in with the cheese to avoid curdling.

Herb-Crusted Pork Loin with Apples

This juicy pork loin gets a golden, fragrant crust from fresh herbs and pairs perfectly with tender, caramelized apples—a cozy yet elegant weeknight dinner.

Ingredients:

• 1 (2–3 lb) pork loin
• 2 tbsp olive oil, divided
• 2 tbsp Dijon mustard
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 medium apples (like Honeycrisp), cored and sliced into 1/2-inch wedges
• 1 tbsp honey

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry, then rub all over with 1 tbsp olive oil and 2 tbsp Dijon mustard.
2. In a small bowl, mix 2 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Press the herb mixture evenly onto the pork.
3. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear the pork on all sides until browned, about 3 minutes per side. Transfer skillet to the oven.
4. Roast for 35–40 minutes, or until a thermometer reads 145°F. Remove pork and let rest 10 minutes.
5. While pork rests, add apples to the same skillet and cook over medium heat for 5 minutes, stirring occasionally, until softened. Drizzle with 1 tbsp honey and cook 1 more minute.
6. Slice pork and serve with apples. The herb crust locks in moisture while the apples add a sweet-tart balance—no gravy needed!

Tip: For extra crispiness, broil the pork for 1–2 minutes after roasting (watch closely!).

Zesty Lemon Garlic Shrimp Pasta

Bright, garlicky, and ready in under 30 minutes, this shrimp pasta is a weeknight hero with restaurant-worthy flair.

Ingredients:

• 8 oz linguine (or spaghetti)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• Zest and juice of 1 large lemon
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook linguine in salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, melt 2 tbsp butter in a large skillet over medium-high heat. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2 minutes per side until pink, then transfer to a plate.
3. In the same skillet, melt remaining 1 tbsp butter. Add garlic and 1/4 tsp red pepper flakes; sauté 30 seconds until fragrant. Pour in 1/2 cup white wine and simmer 2 minutes to reduce slightly.
4. Return shrimp to skillet with lemon zest, juice, and parsley. Toss with cooked pasta, adding reserved pasta water 2 tbsp at a time until saucy.

The magic here? The wine and lemon create a light yet luxurious sauce that clings perfectly to every strand of pasta. Tip: For extra richness, stir in a splash of heavy cream with the wine.

Conclusion

With these 20 delicious 6-hour crock pot recipes, busy weeknights just got easier—and tastier! Whether you’re craving comfort food or something fresh, there’s a slow-cooked dish here for everyone. Give them a try, and don’t forget to share your favorites in the comments or pin this article on Pinterest for later. Happy cooking!