18 Easy Crockpot Dump Recipes Perfect for Busy Days

Busy days call for easy meals—and these 18 crockpot dump recipes are here to save the day! Just toss in your ingredients, set it, and forget it until dinner’s ready. Whether you’re craving cozy comfort food, weeknight staples, or seasonal favorites, we’ve got fuss-free recipes that deliver big flavor with minimal effort. Let’s make dinnertime deliciously simple—keep scrolling for your new go-to slow cooker hits!

Slow Cooker Chicken Tacos

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

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 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
• 1/2 tsp salt
• 8 corn tortillas, warmed
• Toppings: diced avocado, cilantro, crumbled cotija cheese

Instructions:

1. Add chicken to a 6-quart slow cooker. Top with tomatoes, onion, garlic, lime juice, chili powder, cumin, smoked paprika, and salt.
2. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until chicken shreds easily with a fork.
3. Transfer chicken to a bowl and shred with two forks. Stir back into the slow cooker juices.
4. Serve on warm tortillas with avocado, cilantro, and cotija.

The smoky-sweet tomatoes and tangy lime juice create a crave-worthy sauce that soaks into every bite—no dry chicken here!

Tip: For extra flavor, char the tortillas over a gas flame for 10 seconds per side before serving.

Crockpot Beef Stew

This hearty beef stew is the ultimate set-it-and-forget-it meal—tender chunks of meat, savory gravy, and veggies that melt in your mouth after hours of low-and-slow cooking.

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
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Toss beef cubes with flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat olive oil in a skillet over medium-high. Brown beef in batches (about 3 minutes per side), then transfer to a crockpot.
3. In the same skillet, sauté onion and garlic for 2 minutes until fragrant; scrape into the crockpot.
4. Add carrots, potatoes, beef broth, tomato paste, thyme, and bay leaf. Stir gently to combine.
5. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef shreds easily with a fork.

The long simmer transforms the broth into a velvety, rich gravy that clings to every bite—no cornstarch slurry needed!

Tip: For deeper flavor, deglaze the skillet with 1/2 cup red wine before adding the onions.

Easy Dump and Go Chili

This hearty chili practically cooks itself—just dump everything in the pot and let the flavors meld into a cozy, satisfying meal.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup frozen corn
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef or vegetable broth

Instructions:

1. In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it into crumbles, for 5–6 minutes. Drain excess fat if needed.
2. Add the diced onion and minced garlic; sauté for 2 minutes until fragrant.
3. Stir in the kidney beans, black beans, diced tomatoes, tomato sauce, frozen corn, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in the broth and mix well.
4. Bring to a simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally, until thickened.

The smoky paprika and sweet corn balance the rich beef for a chili that’s robust but never heavy. Serve with shredded cheese or a dollop of sour cream!

Tip: For extra depth, add a splash of Worcestershire sauce or a square of dark chocolate during simmering.

Slow Cooker BBQ Pulled Pork

This melt-in-your-mouth pulled pork is a set-it-and-forget-it dream—packed with smoky-sweet flavor and perfect for sandwiches, tacos, or piled high on nachos.

Ingredients:

• 3 lbs boneless pork shoulder (or butt), trimmed of excess fat
• 1 cup BBQ sauce (plus extra for serving)
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1 cup BBQ sauce, 1/2 cup chicken broth, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
2. Place pork shoulder in a 6-quart slow cooker and pour the sauce mixture over it, turning to coat evenly.
3. Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until the pork shreds easily with a fork.
4. Transfer pork to a large bowl, shred with two forks, then stir in 1/2 cup of the cooking liquid to keep it juicy. Serve with extra BBQ sauce.

The tangy vinegar cuts through the richness of the pork, while the slow cooking ensures every bite is infused with deep, caramelized flavor. Tip: For extra crispy edges, broil the shredded pork on a baking sheet for 3–5 minutes before serving!

Crockpot Teriyaki Chicken

This fuss-free teriyaki chicken simmers away in the slow cooker, leaving you with tender, saucy bites that taste like takeout—minus the wait!

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1/2 cup low-sodium soy sauce
• 1/3 cup honey
• 1/4 cup rice vinegar
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp toasted sesame oil
• 2 tbsp sliced green onions and sesame seeds (for garnish)

Instructions:

1. Add chicken thighs to the crockpot. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour over chicken.
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 and shred. In a small bowl, mix cornstarch and water, then stir into the crockpot liquid. Cover and cook on HIGH for 10 minutes until slightly thickened.
4. Stir shredded chicken and sesame oil into the sauce. Serve over rice, garnished with green onions and sesame seeds.

The magic here? The slow cooker melds the sweet-salty glaze into every fiber of the chicken, while the cornstarch trick gives it that glossy, clingy texture you crave.

Tip: For a caramelized finish, broil the sauced chicken on a sheet pan for 2–3 minutes before serving.

Dump and Cook Sausage and Peppers

This one-pan wonder is the ultimate no-fuss dinner—just toss everything in and let the oven do the work!

Ingredients:

• 1 lb Italian sausage links (sweet or hot)
• 2 large bell peppers (any color), sliced into 1/2-inch strips
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (for serving)

Instructions:

1. Preheat oven to 400°F. In a large baking dish, toss together bell peppers, onion, garlic, 2 tbsp olive oil, 1 tsp oregano, 1/2 tsp red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Nestle sausage links into the pepper mixture in a single layer. Roast for 25 minutes, then flip sausages and stir vegetables. Return to oven for another 15–20 minutes until sausages are browned and peppers are tender.
3. Sprinkle with 1/4 cup Parmesan cheese before serving.

The sausages infuse the peppers with rich, savory flavor while staying juicy—no babysitting required! Serve over crusty bread or polenta to soak up the delicious pan juices.

Tip: For extra caramelization, broil for 2–3 minutes at the end (watch closely!).

Slow Cooker Honey Garlic Chicken

This sticky-sweet chicken practically cooks itself, filling your kitchen with the irresistible aroma of garlic and honey.

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 + 1 tbsp water (for slurry)
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

Instructions:

1. In your slow cooker, 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 until smooth.
2. Add chicken thighs, turning to coat. Cover and cook on LOW for 5 hours (or HIGH for 2.5 hours) until tender.
3. Remove chicken and set aside. Whisk 1 tbsp cornstarch with 1 tbsp water, then stir into the slow cooker. Cover and cook on HIGH for 10 minutes until sauce thickens.
4. Return chicken to the sauce, tossing to glaze. Garnish with sesame seeds and green onions before serving.

The magic here? The cornstarch slurry transforms the cooking juices into a glossy, restaurant-worthy glaze that clings to every bite.

Tip: For extra caramelization, broil the sauced chicken on a baking sheet for 2-3 minutes before serving.

Crockpot Creamy Italian Chicken

This fuss-free, dump-and-go recipe delivers tender chicken smothered in a rich, herby cream sauce—perfect for busy weeknights when you crave comfort without the effort.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (8 oz) block cream cheese, softened
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach (optional, stirred in at the end)

Instructions:

1. Place chicken in the slow cooker. In a bowl, whisk together cream cheese, cream of chicken soup, chicken broth, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper until smooth. Pour over chicken.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Shred chicken directly in the pot, then stir in spinach (if using) until wilted, about 5 minutes.

The magic here? The cream cheese and Parmesan melt into a velvety sauce that clings to every bite of chicken, while the Italian seasoning adds just the right zesty punch.

Tip: For extra flavor, sear the chicken in a skillet for 2 minutes per side before adding it to the crockpot.

Easy Dump Pot Roast

This fuss-free pot roast practically cooks itself, delivering tender meat and rich flavors with minimal effort—perfect for busy weeknights.

Ingredients:

• 3–4 lb chuck roast
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 cup beef broth
• 1 cup baby carrots
• 1 lb baby potatoes, halved
• 1 yellow onion, sliced
• 2 tbsp Worcestershire sauce

Instructions:

1. Preheat oven to 325°F. Heat olive oil in a Dutch oven over medium-high. Season chuck roast with kosher salt, black pepper, garlic powder, and onion powder. Sear 4–5 minutes per side until deeply browned.
2. Pour beef broth and Worcestershire sauce around the roast. Scatter baby carrots, baby potatoes, and yellow onion on top. Cover and transfer to the oven.
3. Bake 3–3.5 hours until the meat shreds easily with a fork. Let rest 10 minutes before serving.

The slow braise transforms the roast into melt-in-your-mouth perfection, while the veggies soak up all the savory juices. Tip: For extra depth, add a splash of red wine to the broth before baking.

Slow Cooker Chicken Alfredo

This creamy, dreamy Alfredo cooks hands-off in your slow cooker, so dinner practically makes itself while you tackle the rest of your day.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (16 oz) jar Alfredo sauce (or 2 cups homemade)
• 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, for garnish)

Instructions

1. Place chicken in the slow cooker. Pour Alfredo sauce, chicken broth, minced garlic, Italian seasoning, salt, and black pepper over the top. 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 into bite-sized pieces, and return to the slow cooker. Stir in uncooked fettuccine, ensuring noodles are mostly submerged. Cover and cook on HIGH for 20–25 minutes, stirring once, until pasta is al dente.
4. Turn off heat, stir in Parmesan cheese, and let sit for 5 minutes to thicken. Garnish with parsley if desired.

The slow cooker melds the garlic and Italian seasoning into the Alfredo sauce beautifully, creating a richer flavor than stovetop versions. Plus, the pasta soaks up just the right amount of creaminess without getting mushy.

Tip: For extra depth, swap half the broth for dry white wine—just add it with the other liquids in step 1.

Crockpot Vegetable Soup

This Crockpot Vegetable Soup is the ultimate hands-off dinner—just toss everything in and let the slow cooker work its magic while you go about your day.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 3 medium carrots, sliced into coins
• 2 celery stalks, chopped
• 1 medium zucchini, diced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 cups chopped fresh spinach

Instructions:

1. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until translucent, then add garlic and cook 30 seconds. Transfer to crockpot.
2. Add vegetable broth, diced tomatoes (with juices), carrots, celery, zucchini, thyme, salt, pepper, and bay leaf to the crockpot. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until vegetables are tender.
4. Stir in spinach, cover, and let wilt for 5 minutes. Discard bay leaf before serving.

The slow simmer coaxes out the sweetness of the carrots and tomatoes while keeping the zucchini perfectly tender—no mushy veggies here!

Tip: For extra richness, stir in a Parmesan rind with the broth (remove before serving).

Dump and Go Beef Stroganoff

This fuss-free stroganoff delivers all the creamy, savory comfort of the classic—without the extra dishes or babysitting. Just toss everything in the slow cooker and let it work its magic!

Ingredients:

• 1.5 lbs stew beef, cut into 1-inch cubes
• 1 (10.5 oz) can condensed golden mushroom soup
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz wide egg noodles
• 1/2 cup sour cream
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a 6-quart slow cooker, combine stew beef, condensed golden mushroom soup, beef broth, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well.
2. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.
3. 30 minutes before serving, cook egg noodles according to package directions. Drain and set aside.
4. Turn off slow cooker and stir in sour cream until fully incorporated. Fold in cooked noodles.
5. Serve topped with fresh parsley.

The slow cooker transforms the beef into melt-in-your-mouth bites, while the golden mushroom soup adds a rich depth that’s way better than plain cream of mushroom.

Tip: For extra tang, swap half the sour cream with cream cheese and let it melt into the sauce before adding noodles.

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 fully-cooked meatballs (or homemade)
• 1 cup pineapple chunks (canned or fresh), drained
• 1 green bell pepper, chopped into 1-inch pieces
• 1/2 cup ketchup
• 1/3 cup packed 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 slow cooker, combine the meatballs, pineapple chunks, and bell pepper.
2. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, soy sauce, cornstarch, garlic powder, and ground ginger until smooth. Pour over the meatballs and stir gently to coat.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway, until the sauce is thickened and the peppers are tender.

The magic here? The cornstarch thickens the sauce into a glossy glaze that clings to every bite—no stovetop reduction needed!

Tip: For extra heat, add a pinch of red pepper flakes with the sauce ingredients.

Crockpot Chicken and Dumplings

Nothing beats coming home to a cozy bowl of tender chicken and fluffy dumplings simmered to perfection—all with minimal effort!

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 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions:

1. Add chicken, broth, carrots, celery, onion, garlic, thyme, 1 tsp salt, and 1/2 tsp black pepper to a 6-quart crockpot. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily.
2. Shred chicken directly in the pot using two forks. In a bowl, whisk flour, baking powder, and 1/2 tsp salt. Stir in milk and melted butter until just combined (dough will be sticky).
3. Drop tablespoon-sized scoops of dough into the simmering broth. Cover and cook on HIGH for 30 minutes until dumplings are fluffy and cooked through.

The magic here? The dumplings steam right on top of the stew, soaking up all the savory flavors while staying irresistibly light.

Tip: For extra richness, stir in a splash of heavy cream with the shredded chicken.

Easy Dump and Cook Jambalaya

This one-pot wonder delivers big flavor with minimal effort—just toss everything in and let the stove do the work!

Ingredients:

• 1 lb andouille sausage, sliced into ½-inch rounds
• 1 lb boneless, skinless chicken thighs, chopped
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 1 cup long-grain white rice, rinsed
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Add andouille sausage and cook until browned, about 3 minutes per side. Remove with a slotted spoon.
2. Add chicken thighs to the pot and cook until no longer pink, 5 minutes. Stir in bell pepper, onion, celery, and 3 minced garlic cloves; sauté until softened, 4 minutes.
3. Return sausage to the pot. Add 1 tbsp Cajun seasoning, 1 tsp smoked paprika, ½ tsp thyme, and a pinch of salt and pepper; stir to coat.
4. Pour in diced tomatoes (with juices), 2 cups chicken broth, and 1 cup rice. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes (no peeking!).
5. Remove from heat, let sit 5 minutes, then fluff with a fork. Garnish with green onions.

The magic here? The rice soaks up all the smoky, spicy flavors while staying perfectly tender—no stirring required!

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

Slow Cooker Pineapple Glazed Ham

This sweet and tangy ham practically cooks itself in the slow cooker, leaving you with juicy, fall-apart tender meat and a sticky-sweet glaze that’s downright irresistible.

Ingredients:

• 1 (5–6 lb) bone-in, fully cooked ham
• 1 (20 oz) can pineapple rings in juice (reserve ½ cup juice)
• ½ cup packed brown sugar
• ¼ cup honey
• 2 tbsp Dijon mustard
• 1 tsp ground cloves

Instructions:

1. Place the ham in a 6-quart slow cooker. Arrange pineapple rings on top, securing with toothpicks if needed.
2. In a small bowl, whisk together the reserved ½ cup pineapple juice, ½ cup brown sugar, ¼ cup honey, 2 tbsp Dijon mustard, and 1 tsp ground cloves. Pour evenly over the ham.
3. Cover and cook on LOW for 4–5 hours, basting with the glaze every hour, until the ham is heated through and the edges are caramelized.
4. Transfer the ham to a serving platter and let rest for 10 minutes before slicing. Serve with the reduced glaze from the slow cooker drizzled on top.

The pineapple juice keeps the ham incredibly moist while the glaze reduces into a glossy, spiced syrup that clings to every slice. Perfect for holidays or lazy Sunday dinners!

Tip: For extra caramelization, broil the ham for 2–3 minutes after slow cooking—just watch closely to avoid burning.

Crockpot Chicken Enchilada Soup

This cozy, flavor-packed soup brings all the comfort of enchiladas to your slow cooker—with minimal effort and maximum deliciousness.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes, undrained
• 1 (10 oz) can red enchilada sauce
• 1 cup frozen corn
• 1 small yellow onion, diced
• 3 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Add chicken, black beans, diced tomatoes (with juices), enchilada sauce, corn, onion, and chicken broth to a 6-quart slow cooker.
2. Sprinkle in cumin, chili powder, garlic powder, salt, and black pepper. Stir gently to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
4. Remove chicken, shred with two forks, and return to the pot. Stir to distribute.
5. Ladle into bowls and top with cheddar cheese and cilantro.

The smoky enchilada sauce melds with the tender chicken and creamy beans for a soup that’s hearty enough to stand alone—no tortillas required!

Tip: For extra richness, stir in 1/4 cup cream cheese during the last 30 minutes of cooking.

Slow Cooker Lentil and Sausage Stew

This hearty stew is a set-it-and-forget-it dream—packed with smoky sausage, tender lentils, and cozy spices that meld together effortlessly in the slow cooker.

Ingredients:

• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 cup dried brown or green lentils, rinsed
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Add the sausage, lentils, onion, carrots, celery, and garlic to a 6-quart slow cooker. Pour in the chicken broth and diced tomatoes, then sprinkle with smoked paprika, thyme, salt, and pepper. Stir gently to combine.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the lentils are tender but not mushy.
3. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley.

The smoky sausage infuses the lentils with rich flavor, while the slow cooking keeps everything melt-in-your-mouth tender—no babysitting required!

Tip: For extra depth, brown the sausage in a skillet before adding it to the slow cooker (though it’s just as tasty without this step!).

Conclusion

With these 18 easy crockpot dump recipes, busy days just got a whole lot tastier! Whether you’re craving comfort food or a quick weeknight meal, these fuss-free dishes have you covered. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy slow cooking!