20 Delicious Slow Cooker Recipes for Busy Weeknights

Weeknights can be hectic, but that doesn’t mean you have to sacrifice a delicious, home-cooked meal. With a slow cooker, you can enjoy hearty, flavorful dishes with minimal effort—just set it and forget it! Whether you’re craving comforting classics like Slow Cooker Beef Stew or Crockpot Chicken and Dumplings, or want to try something new like Slow Cooker Thai Peanut Chicken or Vegetable Curry, we’ve got you covered. From tender Pulled Pork to creamy Mac and Cheese, these 20 easy recipes will keep dinner stress-free and satisfying. Let your slow cooker do the work while you focus on your busy day—dinner will be ready when you are!

Slow Cooker Beef Stew

This hearty beef stew is the ultimate set-it-and-forget-it meal—tender meat, rich gravy, and cozy veggies all meld together effortlessly in your slow cooker.

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 celery stalks, chopped
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 lb baby potatoes, halved
• 1 cup frozen peas

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. Brown the beef in batches (about 3 minutes per side), then transfer to the slow cooker.
3. In the same skillet, sauté the onion and 3 cloves minced garlic for 2 minutes until fragrant. Add to the slow cooker along with the carrots, celery, 4 cups beef broth, 2 tbsp tomato paste, 1 tsp thyme, and 2 bay leaves. Stir to combine.
4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
5. Add the potatoes during the last 2 hours of cooking. Stir in 1 cup frozen peas 10 minutes before serving. Discard bay leaves before serving.

The slow cooking deepens the flavors into a velvety, savory stew that tastes like it simmered all day—even though you barely lifted a finger!

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

Crockpot Chicken Tacos

These tender, flavor-packed chicken tacos practically make themselves—just set your slow cooker and forget it until dinnertime!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp taco seasoning
• 1 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt
• 8 corn tortillas, warmed
• Toppings: diced avocado, chopped cilantro, crumbled cotija cheese

Instructions:

1. Place chicken breasts in a 4-qt slow cooker. Add diced tomatoes (with juices), onion, garlic, taco seasoning (2 tbsp), lime juice (1 tbsp), honey (1 tsp), and salt (1/2 tsp). Stir gently to coat.
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. Return to slow cooker and stir into juices. Let sit for 10 minutes to absorb flavors.
4. Serve on warm tortillas with avocado, cilantro, and cotija.

The slow cooking melds the smoky tomatoes and spices into the chicken, giving it a depth of flavor that stovetop versions just can’t match.

Tip: For extra-rich tacos, stir 1/4 cup of the cooking liquid into the shredded chicken before serving.

Slow Cooker Vegetarian Chili

This hearty chili is packed with smoky spices and tender beans—perfect for a hands-off dinner that practically cooks itself.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 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 frozen corn
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
2. Transfer the mixture to a slow cooker. Add crushed tomatoes, black beans, kidney beans, corn, chili powder, cumin, smoked paprika, salt, black pepper, and vegetable broth. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, stirring occasionally.

The slow simmer melds the smoky paprika and cumin into a rich, velvety broth that clings to every bite. Serve with avocado or shredded cheese for extra indulgence.

Tip: For a deeper flavor, toast the chili powder and cumin in a dry skillet for 30 seconds before adding them to the slow cooker.

Pulled Pork in the Slow Cooker

This melt-in-your-mouth pulled pork is effortlessly tender, thanks to a low-and-slow cook with a sweet and smoky rub—perfect for sandwiches, tacos, or piled high on nachos.

Ingredients:

• 4 lbs pork shoulder (bone-in or boneless)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• 1 cup chicken broth
• 3/4 cup barbecue sauce (plus extra for serving)

Instructions:

1. In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp cumin, and 1/4 tsp cayenne pepper (if using). Rub the spice blend all over the pork shoulder.
2. Pour 1 cup chicken broth into the slow cooker, then add the pork. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the meat shreds easily with a fork.
3. Transfer the pork to a large bowl, discarding any excess liquid. Shred the meat with two forks, then stir in 3/4 cup barbecue sauce.
4. Serve warm with extra barbecue sauce on the side.

The magic here? The pork soaks up all those smoky-sweet flavors while staying unbelievably juicy—no dry meat here!

Tip: For extra caramelized edges, broil the sauced pulled pork on a baking sheet for 3–5 minutes before serving.

Slow Cooker Mac and Cheese

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

Ingredients:

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

Instructions:

1. Grease the inside of a 4-qt slow cooker with nonstick spray. Add the uncooked macaroni, shredded cheddar, evaporated milk, whole milk, melted butter, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dry mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine.
2. Cover and cook on LOW for 2 hours, stirring once halfway through. The macaroni should be tender and the sauce creamy.
3. If the sauce seems too thick, stir in an extra splash of milk. Serve immediately.

The evaporated milk keeps this mac and cheese luxuriously smooth without any grainy texture—just velvety, cheesy perfection.

Tip: For a crispy topping, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2–3 minutes.

Crockpot Italian Meatballs

These tender, slow-cooked meatballs simmer in a rich marinara sauce, making them perfect for piling onto subs or serving over pasta—effortless comfort food at its best.

Ingredients

• 1 lb ground beef (80/20 blend)
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 24 oz jar marinara sauce (about 3 cups)
• 1/4 cup water

Instructions

1. In a bowl, combine ground beef, 1/2 cup Italian breadcrumbs, 1/4 cup grated Parmesan, 1 egg, 2 cloves minced garlic, 1 tsp oregano, 1 tsp basil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with hands until just combined—don’t overwork.
2. Shape into 1.5-inch meatballs (about 18 total) and place in a 4-qt crockpot.
3. Pour 24 oz marinara sauce and 1/4 cup water over meatballs, gently stirring to coat. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until meatballs are tender and sauce is bubbly.

The slow cooking melds the flavors into something magical—the Parmesan adds a subtle umami depth, while the sauce thickens into a glossy, meatball-infused gravy. Serve with crusty bread to soak it all up!

Tip: For a lighter version, swap half the beef for ground turkey, but add 1 tbsp olive oil to keep them juicy.

Slow Cooker Lentil Soup

This hearty, hands-off lentil soup is packed with cozy flavors and cooks to perfection while you go about your day—no babysitting required!

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 (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion, carrots, and celery; cook for 5 minutes until slightly softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Transfer the vegetable mixture to a slow cooker. Add lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, thyme, bay leaf, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender.
4. Discard the bay leaf. Stir in lemon juice (if using). Taste and adjust salt and pepper as needed.

The smoky paprika and cumin give this soup a rich depth, while the lemon brightens everything up—perfect for spooning over crusty bread!

Tip: For extra creaminess, blend 1 cup of the soup and stir it back in before serving.

Honey Garlic Chicken in the Slow Cooker

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 chopped fresh parsley (for garnish)

Instructions:

1. In the 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, 1 tsp oregano, and 1/2 tsp black pepper.
2. Add the chicken thighs, 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 and 1 tbsp water into the sauce, then cover and cook on HIGH for 10 minutes until thickened.
4. Return chicken to the slow cooker, spooning sauce over it. Garnish with 1 tbsp parsley before serving.

The sauce reduces to a glossy, caramelized glaze that clings perfectly to tender chicken—no bland bites here!

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Slow Cooker Pot Roast

Nothing beats coming home to a tender, flavorful pot roast that practically melts in your mouth—all thanks to your trusty slow cooker.

Ingredients:

• 3 lbs beef chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks
• 1 yellow onion, sliced

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the beef chuck roast with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried thyme. Sear the roast on all sides until deeply browned, about 4 minutes per side.
2. Transfer the roast to a slow cooker. Pour 1 cup beef broth and 2 tbsp Worcestershire sauce over the meat.
3. Scatter the baby potatoes, carrots, and yellow onion around the roast. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the meat shreds easily with a fork.

The slow cooking process infuses the beef with rich, savory flavors while keeping it unbelievably tender—no knife required!

Tip: For extra depth, deglaze the skillet with a splash of broth after searing and add those browned bits to the slow cooker.

Crockpot Chicken and Dumplings

Nothing says comfort like tender chicken and fluffy dumplings simmering away in your slow cooker—this recipe is pure cozy magic 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
• 1/4 cup heavy cream
• 1 (16.3 oz) can refrigerated biscuit dough, cut into quarters
• 2 tbsp chopped fresh parsley

Instructions:

1. Add chicken thighs, chicken broth, carrots, celery, onion, garlic, dried thyme, salt, and black pepper to the crockpot. 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. Drop biscuit dough pieces evenly over the top. Cover and cook on HIGH for 45 minutes until dumplings are fluffy and cooked through.
4. Sprinkle with fresh parsley before serving.

The dumplings soak up just enough broth to stay pillowy-soft while the creamy base keeps every bite rich and satisfying.

Tip: For extra depth, swap half the broth for a splash of dry white wine in step 1.

Slow Cooker Thai Peanut Chicken

This creamy, slightly spicy peanut chicken is a hands-off dinner dream—just toss everything in the slow cooker and let the flavors meld into something magical.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1/2 cup creamy peanut butter
• 1/3 cup coconut milk
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1/4 cup chopped peanuts (for garnish)
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. In a 4-qt slow cooker, whisk together 1/2 cup peanut butter, 1/3 cup coconut milk, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp ginger, 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 3 hours, until chicken shreds easily.
3. Shred chicken directly in the slow cooker and stir to soak up the sauce. Serve over rice, topped with 1/4 cup chopped peanuts and 2 tbsp cilantro.

The peanut sauce thickens as it cooks, clinging perfectly to tender shreds of chicken for a restaurant-worthy texture.

Tip: For extra crunch, add a handful of bean sprouts or shredded cabbage right before serving.

Slow Cooker Vegetable Curry

This slow cooker vegetable curry is the ultimate hands-off dinner—packed with cozy spices and tender veggies that simmer into perfection while you go about your day.

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can coconut milk
• 1 (14-oz) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 large sweet potato, peeled and cubed
• 2 cups cauliflower florets
• 1 red bell pepper, sliced
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 tsp salt
• 1/2 cup chopped fresh cilantro (for garnish)

1. Heat the 1 tbsp coconut oil in a skillet over medium. Add the onion and sauté for 3 minutes until softened. Stir in the garlic, 1 tbsp ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Transfer the onion-spice mixture to a slow cooker. Add the coconut milk, diced tomatoes, 1 cup vegetable broth, sweet potato, cauliflower, bell pepper, chickpeas, and 1 tsp salt. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potato is fork-tender.
4. Garnish with cilantro before serving over rice or with naan.

The coconut milk creates a luxuriously creamy base, while the sweet potato balances the warm spices perfectly—no bland veggies here!

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the dish.

Crockpot BBQ Ribs

Fall-off-the-bone tender ribs with minimal effort? Yes, please! This slow-cooked version lets your crockpot do all the work while infusing every bite with smoky-sweet flavor.

Ingredients

• 3 lbs pork baby back ribs
• 1 cup BBQ sauce (plus extra for serving)
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Pat ribs dry and trim excess fat. In a small bowl, mix 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Rub evenly over both sides of ribs.
2. Whisk together 1 cup BBQ sauce and 2 tbsp apple cider vinegar in the crockpot. Nestle ribs upright along the edges (meaty side out) or stack in layers.
3. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until meat pulls easily from bones.
4. Transfer ribs to a baking sheet, brush with extra BBQ sauce, and broil 3-5 minutes until caramelized.

The magic here? The vinegar cuts through the richness while the slow cook renders every bit of fat into silky tenderness. No grill required for that charred finish!

Tip: For extra flavor, let the rubbed ribs sit in the fridge overnight before cooking.

Slow Cooker Minestrone Soup

This hearty minestrone soup is a dump-and-go slow cooker dream—packed with veggies, beans, and tender pasta for a cozy, no-fuss meal.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (28-oz) can diced tomatoes
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups chopped fresh spinach
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
2. Transfer the veggie mixture to a 6-quart slow cooker. Add diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, basil, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Stir in pasta and spinach. Cover and cook on HIGH for 20–25 minutes until pasta is tender.
5. Serve topped with Parmesan cheese if desired.

The slow cooker melds the flavors beautifully while keeping the pasta perfectly al dente—no mushy noodles here!

Tip: For extra richness, stir in a splash of balsamic vinegar just 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:

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

Instructions:

1. Place chicken thighs in a slow cooker. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 1/4 cup brown sugar, 3 cloves minced garlic, 1 tbsp ginger, and 2 tbsp rice vinegar. Pour over chicken.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Transfer chicken to a plate. In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water until smooth, then whisk into the slow cooker juices. Cover and cook on HIGH for 10 minutes until thickened.
4. Shred chicken with two forks, return to the slow cooker, and toss with sauce. Serve topped with 2 tbsp green onions and 1 tsp sesame seeds.

The magic here? The sauce reduces into a glossy glaze that clings to every nook of the tender chicken—no takeout compares!

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

Crockpot Sausage and Peppers

This hearty, hands-off meal is a weeknight lifesaver—just toss everything in the slow cooker and let the flavors meld into something seriously delicious.

Ingredients:

• 1.5 lbs 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 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Brown the Italian sausage links on all sides (about 2–3 minutes per side), then transfer to the crockpot.
2. Add the bell peppers, onion, and garlic to the crockpot. Pour in the crushed tomatoes and 1/2 cup chicken broth, then sprinkle with 1 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir gently to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sausages are cooked through and the peppers are tender.
4. Serve sliced or whole sausages with the peppers and sauce over rice, pasta, or crusty bread.

The slow simmer turns the peppers silky and infuses the sauce with a smoky-sweet depth that’s impossible to resist. Tip: For extra richness, stir in a splash of heavy cream or butter before serving.

Slow Cooker Creamy Chicken Pasta

This fuss-free pasta dish is pure comfort in a bowl—tender chicken, rich cream sauce, and al dente noodles all come together effortlessly in your slow cooker.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 8 oz uncooked fettuccine (or pasta of choice), broken in half
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup grated Parmesan cheese
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh baby spinach (optional)

Instructions:

1. Add chicken breasts to the slow cooker. Pour in 3 cups chicken broth, 1 cup heavy cream, and the entire can of cream of chicken soup. Sprinkle with 2 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken shreds easily.
3. Remove chicken, shred with two forks, and return to the pot. Stir in broken fettuccine and 1/2 cup Parmesan. Cover and cook on HIGH for 25–30 minutes, stirring once, until pasta is tender.
4. If using spinach, stir in 2 cups until wilted (about 2 minutes). Serve immediately.

The magic here? The pasta cooks right in the creamy sauce, soaking up every bit of flavor—no pre-boiling required!

Tip: For extra richness, top with an extra sprinkle of Parmesan and a drizzle of olive oil.

Slow Cooker Apple Butter

This hands-off apple butter is like autumn in a jar—rich, spiced, and just sweet enough to spread on everything from toast to oatmeal.

Ingredients

• 5 lbs apples (a mix of Honeycrisp and Granny Smith), peeled, cored, and roughly chopped
• 1 cup packed light brown sugar
• 1/2 cup apple cider
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt

Instructions

1. Toss the apples, 1 cup brown sugar, 1/2 cup apple cider, 1 tbsp cinnamon, 1/2 tsp cloves, 1/4 tsp nutmeg, and 1/4 tsp salt in a 6-quart slow cooker. Stir to coat evenly.
2. Cover and cook on LOW for 10 hours, stirring once halfway through. The apples should collapse into a thick, dark sauce.
3. Uncover and blend the mixture with an immersion blender (or transfer carefully to a blender in batches) until perfectly smooth.
4. Cook uncovered on HIGH for 1–2 hours, stirring occasionally, until the mixture thickens enough to coat the back of a spoon.

The magic here? Slow cooking deepens the apple flavor without fuss, and skipping refined sugar lets the fruit’s natural sweetness shine.

Tip: For a caramel-like twist, swap half the brown sugar for pure maple syrup.

Crockpot Beef and Broccoli

This slow-cooked version of beef and broccoli delivers tender meat and vibrant veggies with minimal effort—perfect for busy weeknights.

Ingredients:

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

Instructions:

1. In a 6-quart crockpot, whisk together the 1/2 cup soy sauce, 1/4 cup beef broth, 1/4 cup honey, 2 tbsp rice vinegar, 2 tbsp garlic, 1 tbsp sesame oil, 1 tsp ginger, and 1/2 tsp red pepper flakes (if using). Add the flank steak and toss to coat.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the beef is fork-tender.
3. In a small bowl, mix the 1 tbsp cornstarch and 2 tbsp water into a slurry. Stir into the crockpot, then add the broccoli florets. Cover and cook on HIGH for 15–20 minutes, until the sauce thickens and the broccoli is crisp-tender.

The magic here? The honey and rice vinegar balance the savory sauce, while the slow cook keeps the beef melt-in-your-mouth tender without drying out.

Tip: For extra flair, sprinkle with sesame seeds and sliced green onions before serving.

Slow Cooker Garlic Mashed Potatoes

These creamy, garlicky mashed potatoes practically make themselves—just let your slow cooker do the heavy lifting while you focus on the rest of the meal.

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, minced
• 4 tbsp unsalted butter, cubed
• 1 cup whole milk
• 1 tsp salt
• ½ tsp black pepper
• ½ cup sour cream

Instructions:

1. Add potatoes, minced garlic, and cubed butter to the slow cooker. Pour in 1 cup water.
2. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until potatoes are fork-tender.
3. Drain any excess liquid, then mash potatoes directly in the slow cooker.
4. Heat 1 cup whole milk in the microwave for 30 seconds, then pour over potatoes along with 1 tsp salt, ½ tsp black pepper, and ½ cup sour cream. Mash again until smooth and creamy.

The slow cooker keeps these mashed potatoes luxuriously warm and infuses them with deep garlic flavor—no last-minute reheating needed!

Tip: For extra richness, swap the milk for half-and-half or stir in ¼ cup grated Parmesan at the end.

Conclusion

This article features 20 delicious slow cooker recipes perfect for busy weeknights. From hearty classics like Slow Cooker Beef Stew and Pulled Pork to flavorful options like Thai Peanut Chicken and Vegetable Curry, these meals are easy to prepare and full of taste. Vegetarian-friendly choices such as Lentil Soup and Mac and Cheese are included, along with comfort foods like Chicken and Dumplings. Whether you crave BBQ ribs or creamy pasta, these recipes save time without sacrificing flavor.