20 Easy Crockpot Recipes for Kids Healthy

Busy parents, rejoice! These 20 easy Crockpot recipes for kids are packed with wholesome ingredients, minimal prep, and maximum flavor—so you can serve up healthy meals without the hassle. From cozy soups to sneaky veggie-packed favorites, these slow-cooker wonders will keep your little ones (and you!) happy all week long. Let’s make dinnertime deliciously simple—keep scrolling for the full lineup!

Cheesy Crockpot Mac and Cheese

This ultra-creamy mac and cheese practically makes itself in the slow cooker—just dump, stir, and let the magic happen!

Ingredients:

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

Instructions:

1. Grease the crockpot insert, then add uncooked macaroni, shredded cheddar, evaporated milk, whole milk, and melted butter. Stir gently to combine.
2. Sprinkle in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dry mustard, 1/2 tsp smoked paprika, and 1/2 tsp salt. Stir again.
3. Cover and cook on LOW for 2 hours, stirring once halfway through. The pasta should be tender and the sauce velvety.
4. Let sit uncovered for 10 minutes to thicken before serving.

The evaporated milk gives this version an extra-luxurious texture without requiring a roux—just effortless, gooey perfection.

Tip: For a crispy topping, transfer to a baking dish, sprinkle with extra cheese, and broil for 3 minutes.

Slow Cooker Chicken Tacos

These melt-in-your-mouth tacos are the ultimate hands-off dinner—just toss everything in the slow cooker and let the magic happen!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 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, diced tomatoes (with juices), onion, garlic, 2 tbsp lime juice, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in a 6-quart slow cooker. Stir gently 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. Stir back into the sauce.
4. Serve on warmed tortillas with avocado, cilantro, and cotija.

The smoky-sweet tomatoes and tangy lime make the chicken irresistibly juicy—no dry meat here! Pile toppings high for the perfect crunch-creamy contrast.

Tip: For extra flavor, char the tortillas lightly over a gas flame before serving.

Kid-Friendly Crockpot Spaghetti

This fuss-free spaghetti cooks low and slow, letting the flavors meld into a comforting dish even picky eaters will love—no stovetop babysitting required!

Ingredients:

• 1 lb ground beef
• 1 (24 oz) jar marinara sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 oz uncooked spaghetti, broken in half
• 1 cup shredded mozzarella cheese

Instructions:

1. Brown the ground beef in a skillet over medium heat, breaking it into small crumbles, about 5–7 minutes. Drain excess fat.
2. Transfer the beef to a 4–6 qt crockpot. Stir in the marinara sauce, diced tomatoes, garlic powder, basil, salt, and black pepper.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
4. Uncover, add the broken spaghetti, and stir gently to submerge. Cover and cook on HIGH for 30–40 minutes, stirring once halfway, until pasta is tender.
5. Sprinkle mozzarella cheese on top, cover until melted (about 5 minutes).

The slow simmer gives the noodles a perfectly tender-but-not-mushy texture, while the cheese adds a gooey finish kids adore.

Tip: For extra veggies, stir in 1 cup finely chopped zucchini with the spaghetti—it blends right in!

Crockpot BBQ Meatballs

These tender, saucy meatballs simmer in the slow cooker until they’re packed with smoky-sweet flavor—perfect for game day or an easy weeknight crowd-pleaser.

Ingredients

• 2 lbs ground beef (80/20 blend)
• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups BBQ sauce (store-bought or homemade)
• 1/4 cup honey
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined (don’t overwork). Roll into 1.5-inch meatballs (about 24 total).
2. In a separate bowl, whisk together BBQ sauce, honey, Worcestershire sauce, and 1 tsp smoked paprika. Pour half the sauce into the bottom of a 6-quart crockpot.
3. Arrange meatballs in a single layer over the sauce, then pour the remaining sauce evenly on top. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until meatballs are cooked through and sauce is bubbly.
4. Gently stir meatballs to coat in sauce before serving. Optional: Garnish with chopped parsley or sesame seeds.

The honey and smoked paprika add a caramelized depth to the BBQ sauce, while the slow cooking keeps the meatballs melt-in-your-mouth tender.

Tip: For a shortcut, use frozen pre-cooked meatballs—just reduce cooking time to 2 hours on LOW.

Healthy Crockpot Veggie Soup

This cozy, nutrient-packed soup practically makes itself—just toss everything in the slow cooker and let it 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 dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chopped fresh spinach
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant. Transfer to a 6-quart crockpot.
2. Add vegetable broth, diced tomatoes (with juices), carrots, celery, zucchini, thyme, oregano, salt, and black pepper 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 and lemon juice just before serving, letting the spinach wilt for 2 minutes.

The lemon juice at the end brightens up all the earthy flavors, making this soup taste surprisingly fresh for a slow-cooked dish.

Tip: For extra richness, stir in a Parmesan rind while cooking—it melts into the broth beautifully!

Slow Cooker Chicken Noodle Soup

Nothing beats the comfort of a steaming bowl of chicken noodle soup, especially when your slow cooker does all the work for you.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 2 cups wide egg noodles
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add chicken breasts and sear for 2–3 minutes per side until lightly browned (they’ll finish cooking in the slow cooker).
2. Transfer chicken to a 6-quart slow cooker. Add chicken broth, carrots, celery, onion, garlic, thyme, parsley, salt, and black pepper. Stir 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 slow cooker. Stir in egg noodles, cover, and cook on HIGH for 15–20 minutes until noodles are tender.

The slow simmering melds the flavors into a rich, savory broth, while the egg noodles stay perfectly al dente—no mushy pasta here!

Tip: For extra depth, swap 1 cup of broth for dry white wine when adding liquids.

Crockpot Pizza Pasta

This hearty, cheesy pasta dish brings all the flavors of your favorite pizza to the slow cooker—with minimal effort!

Ingredients:

• 1 lb ground Italian sausage
• 1 (16 oz) box penne pasta, uncooked
• 1 (24 oz) jar marinara sauce
• 2 cups shredded mozzarella cheese
• 1 (3.5 oz) package pepperoni slices
• 1 green bell pepper, diced
• 1 small onion, diced
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups water

Instructions:

1. Brown the Italian sausage in a skillet over medium heat, breaking it into crumbles, then drain excess grease.
2. Add the sausage, uncooked penne, marinara sauce, bell pepper, onion, oregano, garlic powder, salt, black pepper, and water to the crockpot. Stir well.
3. Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, stirring once halfway, until pasta is tender.
4. Top with mozzarella and pepperoni, then cover for 10 more minutes to melt the cheese.

The pepperoni crisps up slightly on top while the pasta stays perfectly saucy—just like a deconstructed pizza!

Tip: For extra richness, swap half the water with chicken broth.

Easy Crockpot Chicken and Rice

This fuss-free dump-and-go recipe delivers tender chicken and fluffy rice with minimal effort—perfect for busy weeknights.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup long-grain white rice, rinsed
• 1 (10.5 oz) can cream of chicken soup
• 1.5 cups chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Add chicken thighs to the crockpot. Sprinkle evenly with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Pour rinsed rice over the chicken, then add 1 can cream of chicken soup and 1.5 cups chicken broth. Stir gently to combine (avoid overmixing).
3. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until rice is tender and chicken reaches 165°F internally.
4. Fluff rice with a fork, shred chicken if desired, and garnish with 1 tbsp fresh parsley.

The cream of chicken soup melds into the rice as it cooks, creating a rich, velvety texture that clings to every bite.

Tip: For extra flavor, swap the broth for bone broth or add a splash of lemon juice before serving.

Slow Cooker Mini Corn Dogs

These Slow Cooker Mini Corn Dogs are the ultimate fuss-free party snack—just toss them in the crockpot and let the magic happen while you prep the rest of your spread!

• 1 (16 oz) package mini smoked sausage links (like Lit’l Smokies)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 large egg
• 2 tbsp melted butter
• 1 tbsp vegetable oil (for greasing the slow cooker)

1. Prep the slow cooker: Brush the inside of a 4-qt slow cooker with 1 tbsp vegetable oil.
2. Make the batter: In a bowl, whisk together 1 cup cornmeal, 1 cup flour, 2 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt. Add 1 cup milk, 1 egg, and 2 tbsp melted butter; stir until smooth.
3. Assemble: Pour half the batter into the slow cooker. Arrange the sausages evenly over the batter, then pour the remaining batter on top, covering them completely.
4. Cook: Cover and cook on HIGH for 2.5 hours or until the edges are golden and a toothpick inserted into the cornbread comes out clean.
5. Serve: Let cool for 5 minutes, then slice into squares or scoop with a spoon for a fun, pull-apart style.

The slow cooker gives these corn dogs a delightfully tender texture—like a cross between cornbread and classic fair food. No deep-frying required!

Tip: For extra crunch, broil the top for 2–3 minutes after cooking (keep an eye on it!).

Crockpot Turkey Chili

This hearty turkey chili simmers low and slow, packing in smoky warmth and tender bites—perfect for game day or a cozy weeknight.

Ingredients:

• 1 lb ground turkey
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 2 cups low-sodium chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground turkey, breaking it apart with a spoon, and cook until no pink remains (5–6 minutes). Transfer to a 6-quart crockpot.
2. In the same skillet, sauté onion, bell pepper, and garlic until softened (4–5 minutes). Add to the crockpot.
3. Stir in black beans, kidney beans, crushed tomatoes, chicken broth, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until flavors meld.

The smoked paprika adds a subtle depth that makes this chili stand out—no one will guess it’s turkey! Serve with avocado or shredded cheese.

Tip: For extra richness, stir in 1/4 cup tomato paste with the broth.

Kid-Approved Crockpot Lasagna

Kid-Approved Crockpot Lasagna

This set-it-and-forget-it lasagna is packed with cheesy, saucy layers even picky eaters will love—no boiling noodles required!

Ingredients:

• 1 lb ground beef
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 9 no-boil lasagna noodles
• 1/2 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.
2. In a bowl, mix the ricotta, 1 cup mozzarella, Parmesan, egg, basil, garlic powder, and salt until combined.
3. Spread 1/3 of the meat sauce in the bottom of a 6-quart crockpot. 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 HIGH for 2.5 hours, until noodles are tender. Let stand 10 minutes before serving.

The slow cooker gives this lasagna melt-in-your-mouth layers without drying out—plus, it slices neatly for little hands!

Tip: For extra veggies, stir 1 cup chopped spinach into the ricotta mixture.

Slow Cooker Honey Garlic Chicken

This sticky-sweet, garlicky chicken practically cooks itself—just toss everything in the slow cooker and let the magic happen!

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 tsp dried oregano
• 1/2 tsp black pepper
• 1 tbsp cornstarch + 1 tbsp water (for slurry)
• 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, 1 tsp oregano, and 1/2 tsp black pepper.
2. Place chicken thighs in the slow cooker and pour the sauce over them, turning to coat. Cover and cook on LOW for 5 hours or HIGH for 3 hours.
3. Transfer chicken to a plate. Whisk 1 tbsp cornstarch with 1 tbsp water, then stir into the slow cooker. Cover and cook on HIGH for 10 minutes until the sauce thickens.
4. Return chicken to the slow cooker, tossing to glaze. Garnish with sesame seeds and green onions before serving.

The glossy, caramelized sauce clings perfectly to tender chicken—no fancy techniques required! Serve over rice to soak up every drop.

Tip: For extra depth, add a pinch of red pepper flakes to the sauce.

Crockpot Veggie Quesadillas

These fuss-free quesadillas let your slow cooker do the work, packing in smoky peppers, melty cheese, and a hint of spice—perfect for busy weeknights.

Ingredients:

• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups shredded Monterey Jack cheese
• 4 large flour tortillas (10-inch)
• 1 tbsp olive oil
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. Toss the bell peppers, onion, black beans, corn, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt in the crockpot. Cover and cook on LOW for 3 hours (or HIGH for 1.5 hours) until veggies are tender.
2. Lay out two tortillas. Sprinkle each with 1/2 cup cheese, then evenly divide the veggie mixture on top. Add another 1/2 cup cheese per tortilla, then press the remaining tortillas on top to seal.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook each quesadilla for 3–4 minutes per side, pressing lightly with a spatula, until golden and crispy. Slice into wedges.
4. Garnish with cilantro and serve with lime wedges.

The slow cooker deepens the veggies’ sweetness while keeping them perfectly tender—no soggy fillings here! The smoked paprika adds a cozy campfire aroma that’ll have everyone hovering in the kitchen.

Tip: For extra crunch, brush the tortillas with oil before frying and sprinkle the outsides with a pinch of cumin.

Easy Crockpot Beef Stew

This hearty beef stew practically cooks itself, filling your kitchen with cozy aromas while tender chunks of meat and veggies melt into perfection.

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
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 3 cloves garlic, minced
• 1 lb baby potatoes, halved
• 3 large carrots, sliced into 1-inch pieces
• 1 medium onion, chopped
• 2 tbsp tomato paste
• 1 cup frozen peas

Instructions:

1. Toss beef chuck 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. Brown the beef in batches (about 3 minutes per side), then transfer to a 6-quart crockpot.
3. Deglaze the skillet with 1/2 cup beef broth, scraping up browned bits, and pour into the crockpot.
4. Add remaining 3 1/2 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp thyme, 3 cloves garlic, potatoes, carrots, onion, and 2 tbsp tomato paste. Stir gently.
5. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
6. Stir in 1 cup frozen peas and let sit for 5 minutes to thaw.

The slow simmer transforms the tomato paste and Worcestershire into a rich, savory depth that clings to every bite. Serve with crusty bread to swipe up the gravy!

Tip: For extra silkiness, mash a few potatoes against the crockpot wall before serving.

Slow Cooker Teriyaki Chicken

This fuss-free teriyaki chicken simmers to sticky-sweet perfection while you go about your day—just set it and forget it!

Ingredients:

• 1.5 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 grated fresh ginger
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tsp toasted sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. Add chicken thighs to a 4-qt slow cooker. Whisk together 1/2 cup soy sauce, 1/3 cup honey, 1/4 cup rice vinegar, minced garlic, and grated ginger in a bowl, then pour over chicken.
2. Cover and cook on LOW for 5 hours or HIGH for 2.5 hours until chicken shreds easily with a fork.
3. Remove chicken and shred. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into the slow cooker liquid. Cover and cook on HIGH for 10 minutes until thickened.
4. Return shredded chicken to the slow cooker, tossing to coat in the glaze. Serve topped with sesame seeds and green onions.

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

Tip: For extra depth, add a splash of mirin or pineapple juice to the sauce!

Crockpot Cheesy Potato Casserole

This Crockpot Cheesy Potato Casserole is the ultimate comfort food—creamy, cheesy, and hands-off thanks to your slow cooker!

• 2 lbs russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional, for a smoky touch)

1. Lightly grease the inside of your crockpot with butter or cooking spray.
2. Layer half of the sliced potatoes in the bottom, followed by 1/2 cup cheddar cheese, 1/4 cup Parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and a pinch of black pepper. Repeat with the remaining potatoes, cheeses, and seasonings.
3. In a bowl, whisk together the heavy cream, sour cream, and melted butter. Pour evenly over the potatoes.
4. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the potatoes are tender and the top is bubbly.
5. Sprinkle with paprika (if using), then let sit for 10 minutes before serving to thicken the sauce.

The magic here? The slow cooking melds the cheeses into a velvety sauce that clings to every tender potato slice—no flour or canned soup required!

Tip: For extra crunch, broil the casserole in the oven for 2–3 minutes after cooking (transfer to an oven-safe dish first).

Kid-Friendly Crockpot Pulled Pork

This fuss-free pulled pork is sweet, tender, and perfect for little hands—pile it onto slider buns or serve it over rice for a stress-free family meal.

Ingredients:

• 3 lbs boneless pork shoulder (trimmed of excess fat)
• 1 cup ketchup
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 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

Instructions:

1. Place the pork shoulder in a 6-quart slow cooker.
2. In a bowl, whisk together 1 cup ketchup, 1/4 cup honey, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the pork, turning to coat.
3. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the pork shreds easily with a fork.
4. Transfer the pork to a cutting board, shred with two forks, then return to the slow cooker and stir into the sauce.

The honey-ketchup glaze caramelizes into a sticky-sweet sauce that kids adore, while the slow cooking keeps the pork impossibly juicy. Tip: For extra fun, set out toppings like pickles, coleslaw, or shredded cheese for DIY sliders!

Slow Cooker Apple Cinnamon Oatmeal

Wake up to a cozy, hands-off breakfast that fills your kitchen with the warm scent of spiced apples and maple.

Ingredients:

• 2 cups old-fashioned rolled oats
• 2 medium apples, peeled and diced (about 2 cups)
• 4 cups water
• 1 cup whole milk (or almond milk)
• 3 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp chopped walnuts (optional)

Instructions:

1. Add oats, apples, water, milk, maple syrup, cinnamon, and salt to a 4-quart slow cooker. Stir to combine.
2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, stirring once halfway if possible (oatmeal should be creamy and apples tender).
3. Stir in vanilla extract just before serving. Top individual bowls with walnuts if using.

The slow cooker transforms the oats into velvety comfort while keeping the apples perfectly tender—no mush here! A drizzle of extra maple syrup at the table makes it feel extra special.

Tip: For a quicker morning, combine all ingredients (except vanilla and walnuts) in the slow cooker insert the night before and refrigerate. In the morning, just place it in the base and turn it on.

Crockpot Chicken Alfredo

This creamy, dreamy Crockpot Chicken Alfredo is the ultimate hands-off dinner—tender chicken and rich sauce cook low and slow while you go about 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. Add chicken, Alfredo sauce, chicken broth, minced garlic, Italian seasoning, salt, and black pepper to the crockpot. Stir to coat the 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, shred into bite-sized pieces, and return to the crockpot. Stir in uncooked fettuccine, pushing noodles down into the sauce.
4. Cover and cook on HIGH for 30-45 minutes, stirring once halfway, until pasta is al dente.
5. Stir in Parmesan cheese, then garnish with parsley if using. Serve immediately.

The slow simmer melds the garlic and Italian seasoning into the sauce, while the pasta cooks right in the crockpot—no extra pots needed!

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

Healthy Crockpot Lentil Soup

This cozy, nutrient-packed lentil soup simmers away effortlessly in your slow cooker, filling your kitchen with savory aromas while you go about your day.

Ingredients:

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

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Transfer sautéed veggies to a 4-6 quart crockpot. Add lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, thyme, bay leaf, salt, and black pepper. Stir well.
3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until lentils are tender.
4. Stir in lemon juice. Discard bay leaf. Taste and adjust seasoning if needed.
5. Serve hot, garnished with fresh parsley if desired.

The smoked paprika and lemon juice give this humble soup a bright, smoky depth that’ll have everyone asking for seconds.

Tip: For creamier texture, blend 1 cup of soup with an immersion blender before serving.

Conclusion

With these 20 easy and healthy Crockpot recipes, feeding your kids nutritious meals has never been simpler! Whether you’re busy with work or just craving hassle-free cooking, these dishes are sure to be a hit. Give them a try, and don’t forget to share your favorites in the comments or pin this article for later. Happy slow cooking!