20 Easy All Day Crock Pot Recipes Perfect for Busy Days

Busy days call for delicious, no-fuss meals—and your trusty crock pot is here to save the day! Whether you’re craving cozy comfort food, hearty weeknight dinners, or hands-off seasonal favorites, these 20 easy slow cooker recipes deliver big flavor with minimal effort. From set-it-and-forget-it breakfasts to melt-in-your-mouth dinners, let’s make life (and dinner) a whole lot simpler. Ready to dig in?

Slow Cooker Beef Stew

This hearty beef stew is the ultimate hands-off dinner—just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients:

• 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 1/2-inch rounds
• 3 Yukon Gold potatoes, diced
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf

Instructions:

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 minutes per side, then transfer to the slow cooker.
3. Add the onion and garlic to the same skillet; sauté for 2 minutes until fragrant. Scrape into the slow cooker.
4. Add the carrots, potatoes, 2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp thyme, and the bay leaf. Stir gently to combine.
5. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
6. Discard the bay leaf before serving.

The slow cooking melds the flavors into a rich, velvety stew with melt-in-your-mouth beef—no fancy techniques required.

Tip: For extra depth, deglaze the skillet with a splash of red wine after sautéing the onions and add it to the slow cooker.

Crock Pot Chicken and Dumplings

Nothing beats coming home to the cozy aroma of tender chicken and fluffy dumplings simmering away in your slow cooker—this recipe is pure comfort in a bowl!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 4 cups low-sodium chicken broth
• 1 cup diced carrots
• 1 cup diced celery
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup heavy cream
• 1 cup all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions:

1. Add chicken thighs, chicken broth, carrots, celery, onion, garlic, thyme, 1 tsp salt, and black pepper to a 6-quart slow cooker. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
2. Shred the chicken with two forks directly in the pot. Stir in heavy cream.
3. In a bowl, whisk together flour, baking powder, and 1/2 tsp salt. Add milk and melted butter, stirring just until combined (don’t overmix).
4. Drop tablespoon-sized scoops of dumpling dough into the simmering broth. Cover and cook on HIGH for 30 minutes (no peeking—this keeps the dumplings fluffy!).

The magic here? The dumplings steam right on top of the stew, soaking up savory flavor while staying pillowy-soft. It’s like a hug in every bite!

Tip: For extra richness, swap half the broth with canned cream of chicken soup.

Pulled Pork Sandwiches

Nothing beats tender, juicy pulled pork piled high on a soft bun—this fuss-free slow-cooker version lets the flavors shine with minimal effort.

Ingredients

• 3 lbs pork shoulder (trimmed of excess fat)
• 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 chicken broth
• 3/4 cup barbecue sauce (plus extra for serving)
• 6 soft brioche buns
• 1 cup coleslaw (optional, for topping)

Instructions

1. 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 the spice blend all over the pork shoulder.
2. Place the pork in a slow cooker and pour 1 cup chicken broth around 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 bowl, discard the liquid, and shred the meat. Stir in 3/4 cup barbecue sauce.
4. Toast the buns lightly, pile high with pulled pork, and top with extra barbecue sauce and coleslaw if desired.

The magic here? The slow cooker renders the pork impossibly tender while the smoky-sweet rub caramelizes into the meat—no fancy techniques required.

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

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
• 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
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can kidney 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 onion and bell pepper; cook for 5 minutes until softened. Stir in garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, and 1/4 tsp cayenne (if using); cook for 1 minute until fragrant.
2. Pour in crushed tomatoes, black beans, kidney beans, and 1 cup vegetable broth. Add 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 30 minutes, stirring occasionally.
3. Remove from heat and stir in 1 tbsp lime juice. Taste and adjust seasoning. Serve topped with cilantro.

The lime juice at the end brightens the deep, smoky flavors, making this chili anything but ordinary. Leftovers taste even better the next day!

Tip: For extra richness, stir in 1/4 cup masa harina (corn flour) during the last 10 minutes of cooking—it thickens the chili beautifully.

Creamy Garlic Parmesan Chicken

This rich and comforting dish is a weeknight hero—tender chicken smothered in a velvety garlic-Parmesan sauce that’s downright irresistible.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh parsley

Instructions:

1. Season chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
3. In the same skillet, sauté 4 cloves minced garlic for 30 seconds until fragrant. Pour in 1 cup heavy cream, scraping up any browned bits.
4. Whisk in 1/2 cup Parmesan, 1 tsp Italian seasoning, and 1/4 tsp red pepper flakes (if using). Simmer for 3–4 minutes until slightly thickened.
5. Return chicken to the skillet, spooning sauce over it. Garnish with 1 tbsp fresh parsley before serving.

The magic here? The sauce clings perfectly to the chicken, creating a luxurious bite every time—no pasta required!

Tip: For extra flavor, sear the chicken in butter instead of olive oil.

Pot Roast with Vegetables

Nothing beats the comforting aroma of a slow-cooked pot roast, tender and packed with savory flavors—perfect for a cozy family dinner.

Ingredients:

• 3–4 lb chuck roast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 cup beef broth
• 4 carrots, cut into 2-inch chunks
• 3 potatoes, quartered
• 1 onion, sliced
• 2 sprigs fresh rosemary

Instructions:

1. Preheat oven to 325°F. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Season the chuck roast with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Sear on all sides until deeply browned, about 4–5 minutes per side.
2. Drizzle 1 tbsp Worcestershire sauce over the roast, then pour in 1 cup beef broth. Scatter the carrots, potatoes, and onion around the roast. Toss in the rosemary sprigs.
3. Cover and transfer to the oven. Braise for 3–3.5 hours until the meat shreds easily with a fork.

The magic here? The Worcestershire sauce adds a rich umami depth that makes every bite irresistible. Serve with a ladle of the savory pan juices over the top.

Tip: For extra flavor, deglaze the Dutch oven with a splash of red wine before adding the broth.

BBQ Ribs

These tender, smoky ribs are worth the wait—low and slow cooking locks in flavor, while a sticky-sweet glaze adds the perfect finish.

Ingredients:

• 2 racks baby back ribs (about 2.5 lbs each)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 cup BBQ sauce (plus extra for serving)
• 1 tbsp apple cider vinegar

Instructions:

1. Prep ribs: Remove membrane from the back of the ribs. Pat dry with paper towels.
2. Make rub: In a bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper, and 1 tsp chili powder. Rub evenly over both sides of the ribs.
3. Slow cook: Wrap ribs tightly in foil and bake at 275°F for 3 hours on a sheet pan until meat pulls back from the bones.
4. Glaze: Whisk 1 cup BBQ sauce with 1 tbsp apple cider vinegar. Unwrap ribs, brush with glaze, and broil on high for 3–5 minutes until caramelized.

The magic here? Wrapping the ribs in foil traps steam for ultra-tender meat, while the quick broil gives that crave-worthy sticky crust.

Tip: Let ribs rest 10 minutes before slicing—this keeps them juicy!

Mac and Cheese

This ultra-creamy mac and cheese comes together in one pot—no baking required, but plenty of cheesy goodness to go around!

Ingredients

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook macaroni in salted boiling water according to package directions. Drain and set aside.
2. In the same pot, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until bubbly.
3. Gradually pour in 2 cups whole milk, whisking constantly until smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Simmer for 3-5 minutes until thickened.
4. Remove from heat and stir in 2 cups sharp cheddar and 1/2 cup Parmesan until melted. Fold in cooked macaroni until coated.

The Dijon mustard adds a subtle tang that balances the richness—you’ll never miss the roux-heavy versions!

Tip: For extra creaminess, replace 1/2 cup milk with heavy cream.

Turkey Breast with Gravy

Nothing beats a perfectly roasted turkey breast—tender, flavorful, and topped with a silky gravy that’s pure comfort in every bite.

Ingredients

• 1 (3–4 lb) bone-in turkey breast
• 3 tbsp unsalted butter, softened
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 cup low-sodium chicken broth
• 2 tbsp all-purpose flour

Instructions

1. Preheat oven to 375°F. Pat the turkey breast dry with paper towels. Rub with 1 tbsp olive oil, then spread 2 tbsp softened butter all over the skin. Sprinkle evenly with 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp dried thyme, and 1/2 tsp black pepper.
2. Place turkey breast on a rack in a roasting pan. Roast for 60–75 minutes, basting with pan juices halfway through, until a thermometer reads 165°F in the thickest part.
3. Transfer turkey to a cutting board; tent loosely with foil. Pour pan drippings into a measuring cup, skimming off excess fat. Heat 1 tbsp butter in a saucepan over medium. Whisk in 2 tbsp flour and cook for 1 minute until golden. Gradually whisk in 1 cup chicken broth and 1/2 cup reserved drippings. Simmer for 3–5 minutes until thickened.
4. Slice turkey and serve with warm gravy.

The secret? Basting with butter keeps the meat succulent, while the drippings create a gravy with deep, savory flavor—no gravy packet required.

Tip: For extra-crispy skin, broil the turkey for the last 2–3 minutes, watching closely.

Spaghetti Bolognese

Nothing beats a hearty bowl of spaghetti Bolognese—rich, meaty, and simmered to perfection. This version keeps it simple but delivers big, comforting flavors.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 carrot, finely diced
• 2 garlic cloves, minced
• 1 lb ground beef (80/20 blend)
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1/2 cup dry red wine (or beef broth)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup whole milk
• 12 oz spaghetti
• Fresh basil or parsley, for garnish
• Grated Parmesan, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and carrot; cook for 5 minutes until softened. Stir in 2 garlic cloves and cook for 1 minute.
2. Add ground beef, breaking it up with a spoon. Cook until browned, about 6 minutes. Drain excess fat if needed.
3. Stir in 2 tbsp tomato paste, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Pour in 1/2 cup red wine; simmer for 2 minutes.
4. Add crushed tomatoes and 1/4 cup milk. Reduce heat to low; simmer uncovered for 30 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
6. Toss spaghetti with the Bolognese sauce, adding pasta water as needed to loosen. Garnish with fresh basil and Parmesan.

The splash of milk mellows the tomatoes and adds a subtle creaminess—no one will guess the secret! Serve with crusty bread to soak up every last bit.

Tip: For deeper flavor, let the sauce simmer for an extra 15–20 minutes (just add a splash of water if it thickens too much).

Corned Beef and Cabbage

This classic St. Patrick’s Day dish is a hearty one-pot wonder—tender corned beef, sweet cabbage, and buttery potatoes cooked low and slow for melt-in-your-mouth flavor.

Ingredients:

• 3–4 lbs corned beef brisket (with spice packet)
• 4 cups low-sodium beef broth
• 2 cups water
• 1 lb baby potatoes, halved
• 4 large carrots, cut into 2-inch chunks
• 1 small green cabbage, cut into 6 wedges
• 2 tbsp unsalted butter
• 1 tbsp whole-grain mustard
• 1 tsp black peppercorns
• 2 bay leaves

Instructions:

1. Place the corned beef in a large Dutch oven, fat-side up. Add the beef broth, water, spice packet, black peppercorns, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours.
2. Add the potatoes and carrots to the pot. Cover and simmer for 30 minutes.
3. Nestle the cabbage wedges into the pot, dot with butter, and drizzle with whole-grain mustard. Cover and cook for 20 more minutes until the cabbage is tender.
4. Transfer the corned beef to a cutting board, slice against the grain, and serve with the vegetables and a ladle of broth.

The slow simmering infuses the beef with spice and turns the cabbage silky—no fancy techniques, just cozy, fork-tender goodness.

Tip: Save leftovers for next-day Reuben sandwiches—just pile the sliced beef on rye with Swiss cheese, sauerkraut, and Thousand Island dressing!

Buffalo Chicken Dip

This creamy, tangy Buffalo Chicken Dip is the ultimate crowd-pleaser—perfect for game day or any gathering where you want bold flavor with minimal effort.

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 8 oz cream cheese, softened
• 1/2 cup Frank’s RedHot sauce
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• Tortilla chips or celery sticks, for serving

Instructions:

1. Preheat oven to 375°F and lightly grease a small baking dish.
2. In a bowl, mix shredded chicken, softened cream cheese, Frank’s RedHot sauce, ranch dressing, and shredded cheddar until fully combined.
3. Spread mixture into the baking dish and sprinkle with blue cheese (if using).
4. Bake for 20–25 minutes until bubbly and lightly golden at the edges.
5. Serve warm with tortilla chips or celery sticks.

The magic here? The dip stays luxuriously creamy while packing that signature Buffalo kick—no dry spots or overpowering heat. For extra texture, try topping with crispy bacon bits right after baking!

Tip: Short on time? Microwave the dip in 30-second intervals, stirring between each, until heated through.

Lentil Soup

This cozy lentil soup is a one-pot wonder—packed with earthy flavor, tender veggies, and just the right touch of warmth from cumin and smoked paprika.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dried brown or green lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until softened.
2. Stir in 3 minced garlic cloves, 1 tsp cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
3. Add lentils, 4 cups broth, diced tomatoes (with juices), 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils are tender.
4. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.
5. Ladle into bowls and top with fresh parsley.

The lemon juice at the end brightens the rich, smoky broth—making every spoonful feel extra vibrant.

Tip: For a creamier texture, blend half the soup with an immersion blender before serving.

Chicken Tortilla Soup

This cozy, flavor-packed soup is a one-pot wonder—loaded with smoky spices, tender chicken, and crispy tortilla strips for the perfect crunch.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 cup crushed tortilla chips
• 1 avocado, diced (for serving)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic, 1 tbsp cumin, 1 tsp smoked paprika, and 1 tsp chili powder; cook for 1 minute until fragrant.
2. Pour in fire-roasted tomatoes and 4 cups chicken broth, scraping the bottom of the pot. Add chicken thighs, black beans, corn, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes.
3. Remove chicken thighs, shred with two forks, and return to the pot. Stir in lime juice and cilantro.
4. Ladle into bowls and top with crushed tortilla chips and diced avocado.

The magic here? Smoky spices and lime brighten the rich broth, while crispy tortillas add a fun contrast to every spoonful.

Tip: For extra depth, char fresh corn on the grill before adding it to the soup!

Beef and Broccoli

This classic takeout favorite is even better when made at home—tender beef, crisp-tender broccoli, and a glossy, savory sauce come together in under 30 minutes.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/4 cup beef broth
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1/4 cup beef broth, and 1 tbsp cornstarch. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the beef and cook for 2–3 minutes until browned but not fully cooked. Transfer to a plate.
3. Add the remaining 1 tbsp vegetable oil to the skillet. Stir in 3 cups broccoli florets and cook for 2 minutes. Add 2 cloves minced garlic and 1 tsp grated ginger, stirring for 30 seconds until fragrant.
4. Return the beef to the skillet, pour in the sauce, and toss everything together. Cook for 2–3 more minutes until the sauce thickens and coats the beef and broccoli.

The secret to this dish? Velveting the beef in the cornstarch-rich sauce ensures it stays melt-in-your-mouth tender. Serve over steamed rice for a complete meal.

Tip: For extra crisp-tender broccoli, blanch it in boiling water for 1 minute before adding to the skillet.

Stuffed Bell Peppers

These hearty stuffed bell peppers are a weeknight hero—packed with savory beef, rice, and melty cheese, they’re as comforting as they are colorful.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground beef
• 1 cup cooked white rice
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Brush the outside of the bell peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 6 minutes.
3. Stir in the cooked rice, diced tomatoes, oregano, smoked paprika, salt, and black pepper. Cook for 2 more minutes, then remove from heat and fold in 1/2 cup of the cheddar cheese.
4. Spoon the filling into the peppers, packing gently. Top with the remaining 1/2 cup cheese. Cover the dish with foil and bake for 25 minutes. Uncover and bake for 10 more minutes until the cheese is bubbly and peppers are tender.

The smoky paprika and juicy tomatoes give these peppers a bold depth of flavor, while the cheese forms a golden crust that’s downright irresistible.

Tip: For a lighter version, swap the beef for ground turkey and use quinoa instead of rice.

Maple Glazed Ham

This sweet and savory maple-glazed ham is a showstopper for holiday dinners or Sunday suppers—just a few simple ingredients create a sticky, caramelized crust that’s downright irresistible.

Ingredients

• 1 (8–10 lb) fully cooked bone-in ham
• 1 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves

Instructions

1. Preheat oven to 325°F. Place ham in a roasting pan, flat side down, and score the surface in a diamond pattern with a sharp knife.
2. In a small saucepan, whisk together 1 cup maple syrup, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp cinnamon, and 1/2 tsp cloves. Simmer over medium heat for 3 minutes until slightly thickened.
3. Brush half the glaze over ham, getting into the scored crevices. Bake uncovered for 1 hour 30 minutes, basting every 30 minutes with remaining glaze.
4. Increase oven to 400°F and bake 15 more minutes until the glaze is deeply caramelized and sticky. Let rest 15 minutes before slicing.

The magic here? The vinegar balances the sweetness, while the mustard adds a subtle tang that keeps every bite interesting.

Tip: Save the bone for soups—it adds incredible depth to split pea or white bean recipes!

Sweet Potato Casserole

This comforting casserole strikes the perfect balance between creamy sweet potatoes and a buttery, crunchy pecan topping—ideal for holiday tables or cozy weeknights.

Ingredients

• 3 lbs sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted (divided)
• 1/3 cup whole milk
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar

Instructions

1. Preheat oven to 375°F. Boil sweet potatoes in a large pot for 15 minutes until fork-tender. Drain and transfer to a bowl.
2. Mash sweet potatoes with 1/4 cup melted butter, milk, brown sugar, vanilla, cinnamon, and salt until smooth. Spread into a greased 9×13-inch baking dish.
3. In a small bowl, mix pecans, flour, granulated sugar, and remaining 1/4 cup melted butter until crumbly. Sprinkle evenly over the sweet potatoes.
4. Bake for 25 minutes until the topping is golden and crisp. Let cool 5 minutes before serving.

The contrast of the velvety spiced base with that nutty, caramelized crust is downright addictive—you’ll want to sneak extra spoonfuls straight from the dish.

Tip: For extra richness, swap the milk for heavy cream or coconut milk.

Chicken Alfredo Pasta

This rich and comforting Chicken Alfredo Pasta comes together in under 30 minutes, making it a weeknight hero with its velvety sauce and tender chicken.

Ingredients:

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts, sliced into strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5–6 minutes until no longer pink, stirring occasionally.
3. Add minced garlic and sauté for 30 seconds until fragrant. Reduce heat to medium.
4. Pour in heavy cream, then stir in Parmesan cheese, salt, black pepper, and oregano. Simmer for 3–4 minutes until the sauce thickens slightly.
5. Toss cooked pasta in the sauce until evenly coated. Garnish with fresh parsley.

The secret to this Alfredo’s luscious texture? Simmering the cream just long enough to cling to the pasta without becoming gloppy.

Tip: For extra flavor, sear the chicken in a mix of olive oil and 1 tbsp butter.

Pumpkin Soup

This velvety pumpkin soup is comfort in a bowl, with warm spices and a touch of cream for richness—perfect for chilly evenings.

Ingredients:

• 2 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 4 cups pumpkin puree (not pie filling)
• 3 cups low-sodium vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• Pepitas (pumpkin seeds) and a drizzle of cream, for garnish

Instructions:

1. In a large pot, melt 2 tbsp unsalted butter over medium heat. Add diced onion and cook for 5 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add pumpkin puree, vegetable broth, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cayenne (if using). Bring to a simmer, then reduce heat and cook uncovered for 15 minutes, stirring occasionally.
3. Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches). Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 more minutes.
4. Ladle into bowls and garnish with pepitas and a swirl of cream.

The cayenne adds a subtle kick that balances the sweetness of the pumpkin—just enough to keep you coming back for another spoonful.

Tip: For extra depth, roast your own pumpkin and blend it into puree before starting the soup.

Conclusion

With these 20 easy Crock Pot recipes, busy days just got tastier and simpler! Whether you’re craving comfort food or a quick weeknight meal, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy slow cooking!