20 Delicious Mini Crock Pot Recipes for Busy Weeknights

Weeknights don’t have to mean rushed meals or takeout—your mini crock pot is the secret weapon for delicious, fuss-free dinners! Whether you’re craving cozy comfort food, fresh seasonal flavors, or just a hands-off meal that cooks itself, we’ve rounded up 20 mouthwatering recipes to save your busy evenings. Get ready to ditch the stress and dig into dishes that’ll have everyone asking for seconds!

Mini Crock Pot Beef Stew

This cozy little stew is packed with tender beef and veggies—perfect for small-batch comfort food without the leftovers.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 cup baby potatoes, halved
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 cup frozen pearl onions
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups beef broth

Instructions:

1. Toss beef cubes with 2 tbsp flour until evenly coated. Heat 1 tbsp olive oil in a skillet over medium-high. Brown beef on all sides, about 5 minutes total.
2. Transfer beef to a 3-quart crock pot. Add potatoes, carrots, celery, pearl onions, and 2 cloves minced garlic.
3. In a small bowl, whisk together 1 tsp Worcestershire sauce, 1/2 tsp thyme, 1/2 tsp salt, 1/4 tsp pepper, and 1 1/2 cups beef broth. Pour over ingredients in the crock pot.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until beef shreds easily with a fork.

The mini size means deeper flavor—every spoonful is rich and hearty, with melt-in-your-mouth beef and just the right amount of savory broth.

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

Slow Cooker Mac and Cheese

This creamy, no-fuss mac and cheese cooks low and slow for melt-in-your-mouth comfort—perfect for busy weeknights or potlucks.

Ingredients:

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

Instructions:

1. Grease the slow cooker insert with nonstick spray. Add uncooked macaroni, sharp cheddar, Gruyère, whole milk, evaporated milk, melted butter, garlic powder (1 tsp), onion powder (1 tsp), dry mustard (1 tsp), smoked paprika (1/2 tsp), kosher salt (1/2 tsp), and black pepper (1/4 tsp). Stir gently to combine.
2. Cover and cook on LOW for 2 hours, stirring once halfway through. Avoid overcooking—the pasta should be tender but not mushy.
3. Uncover and let sit for 10 minutes to thicken before serving (the sauce will cling better to the pasta).

The evaporated milk keeps this mac ultra-creamy without grainy flour roux, while Gruyère adds a subtle nutty depth. Tip: For a crispy top, transfer to a broiler-safe dish, sprinkle with extra cheese, and broil for 2–3 minutes.

Mini Crock Pot Chicken Tacos

These fuss-free tacos are packed with flavor thanks to a slow-simmered chicken filling that practically shreds itself—perfect for busy weeknights or game-day gatherings.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1/2 cup chicken broth
• 1 small yellow onion, diced
• 2 tbsp taco seasoning
• 1 tbsp lime juice
• 1 tsp kosher salt
• 1/2 tsp ground cumin
• 24 mini corn tortillas (4-inch)
• Toppings: diced avocado, crumbled cotija cheese, chopped cilantro

Instructions:

1. Combine chicken, diced tomatoes (with juices), chicken broth, onion, taco seasoning (2 tbsp), lime juice (1 tbsp), salt (1 tsp), and cumin (1/2 tsp) in a 4-quart crock pot. Stir to coat.
2. Cover and cook on LOW for 5 hours or HIGH for 2.5 hours until chicken shreds easily with a fork.
3. Shred chicken directly in the pot using two forks, then let sit uncovered for 10 minutes to thicken slightly.
4. Warm tortillas in a dry skillet over medium heat for 15 seconds per side. Fill each with chicken mixture and top as desired.

The slow cooker not only tenderizes the chicken but also concentrates the smoky-sweet tomato broth into a rich, saucy filling that clings to every bite.

Tip: For extra-crispy shells, brush tortillas with oil and bake at 375°F for 5 minutes before filling!

Crock Pot BBQ Pulled Pork Sliders

These Crock Pot BBQ Pulled Pork Sliders are the ultimate fuss-free crowd-pleaser—tender, smoky, and perfect for game day or backyard gatherings.

• 3 lbs boneless pork shoulder (or pork butt)
• 1 cup BBQ sauce (plus extra for serving)
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 12 slider buns
• 1 cup coleslaw (optional, for topping)

1. In a small bowl, whisk together 1 cup BBQ sauce, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1 tsp black pepper.
2. Place pork shoulder in the slow cooker and pour the sauce mixture over it, turning to coat evenly. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the pork shreds easily with a fork.
3. Transfer pork to a cutting board, shred with two forks, then return to the slow cooker and stir into the juices. Let sit for 10 minutes to soak up flavor.
4. Toast slider buns lightly if desired, then pile each with pulled pork, a drizzle of extra BBQ sauce, and coleslaw (if using).

The magic here? The slow cooker does all the work, infusing the pork with a tangy-sweet glaze that caramelizes beautifully when piled onto buns.

Tip: For extra depth, sear the pork in a skillet before slow-cooking—it adds a crave-worthy crust!

Mini Crock Pot Chili

This cozy, no-fuss chili simmers away in your mini slow cooker, filling your kitchen with smoky-sweet aromas while you go about your day.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 small yellow onion, diced
• 1/2 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles, about 5 minutes. Drain excess fat.
2. Transfer the beef to a 3-quart crock pot. Add kidney beans, diced tomatoes, onion, beef broth, tomato paste, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, stirring once halfway through.

The slow simmer melds the smoky paprika and cumin into a rich, velvety sauce that clings perfectly to every bite. Serve with a sprinkle of cheddar or a dollop of sour cream for the ultimate comfort bowl.

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

Slow Cooker Garlic Butter Shrimp

This Slow Cooker Garlic Butter Shrimp is a fuss-free, flavor-packed dish that’ll have everyone asking for seconds—without dirtying a pile of pans.

• 1.5 lbs large shrimp, peeled and deveined (tails on or off)
• 1/2 cup (1 stick) unsalted butter, melted
• 6 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

1. In a small bowl, whisk together the melted butter, minced garlic, lemon juice, smoked paprika, salt, and red pepper flakes (if using).
2. Add the shrimp to the slow cooker, then pour the garlic butter sauce over them, tossing gently to coat.
3. Cover and cook on LOW for 1.5–2 hours or HIGH for 45–60 minutes, stirring once halfway, until the shrimp are pink and opaque.
4. Sprinkle with fresh parsley before serving.

The magic here? The low-and-slow cooking lets the shrimp soak up all that garlicky, buttery goodness without turning rubbery. Serve over pasta or crusty bread to soak up the extra sauce!

Tip: For a quicker version, swap the slow cooker for a skillet—sauté the shrimp in the garlic butter sauce over medium heat for 3–4 minutes per side.

Mini Crock Pot Lasagna

This cozy, no-fuss lasagna cooks right in your slow cooker—no boiling noodles required! Layers of cheesy goodness make it perfect for busy weeknights.

Ingredients:

• 1 lb ground beef (or Italian sausage)
• 1 (24 oz) jar marinara sauce
• 1 cup ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 uncooked lasagna noodles (regular, not no-boil)
• 1/2 cup water

Instructions:

1. Brown the ground beef in a skillet over medium heat until no pink remains. Drain fat, then stir in the marinara sauce.
2. In a bowl, mix the ricotta, egg, 1 cup mozzarella, Parmesan, basil, garlic powder, and salt until combined.
3. Spread 1/3 of the meat sauce in the bottom of a 4-quart slow cooker. Layer 3 lasagna noodles (breaking to fit), then half the ricotta mixture. Repeat layers, ending with meat sauce. Pour the water around the edges.
4. Cover and cook on LOW for 3.5–4 hours (noodles should be tender). Sprinkle remaining 1 cup mozzarella on top, cover until melted (5 minutes).

The slow cooker gives this lasagna a wonderfully saucy texture—no dry corners here! The edges get slightly caramelized for extra flavor.

Tip: Let it rest 10 minutes before serving for cleaner slices.

Crock Pot Honey Glazed Carrots

These Crock Pot Honey Glazed Carrots are the ultimate hands-off side dish—tender, sweet, and glossy with just the right touch of butter and herbs.

• 2 lbs carrots, peeled and cut into 1-inch chunks
• 3 tbsp unsalted butter, melted
• 3 tbsp honey
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken or vegetable broth

1. Toss the carrots with 3 tbsp melted butter, 3 tbsp honey, 1 tbsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper in the slow cooker until evenly coated.
2. Pour in 1/4 cup broth, cover, and cook on LOW for 4 hours or HIGH for 2 hours, stirring once halfway, until carrots are fork-tender.
3. Uncover and let sit for 10 minutes to thicken the glaze before serving.

The slow cooking deepens the honey’s caramelized flavor while keeping the carrots perfectly tender—no mushy veggies here!

Tip: For a hint of smokiness, swap the thyme for 1/2 tsp smoked paprika.

Mini Crock Pot Buffalo Chicken Dip

This creamy, tangy dip is a game-day must-have—packed with bold buffalo flavor and just the right amount of kick, all made effortlessly in your mini slow cooker.

Ingredients:

• 2 cups shredded cooked chicken
• 1 (8 oz) block cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)

Instructions:

1. Add the shredded chicken, cream cheese, buffalo sauce, and ranch dressing to your mini crock pot. Stir to combine.
2. Cover and cook on LOW for 1.5–2 hours, stirring occasionally, until the mixture is fully melted and bubbly.
3. Sprinkle the cheddar cheese (and blue cheese, if using) over the top. Cover again and cook for another 10–15 minutes until the cheese is melted.
4. Give it a final stir, then serve warm with celery sticks, tortilla chips, or crackers.

The slow cooker melds the flavors perfectly while keeping the dip luxuriously creamy—no dry or separated textures here! For extra heat, drizzle with extra buffalo sauce before serving.

Tip: Use rotisserie chicken for a shortcut, or poach and shred boneless, skinless thighs for extra juiciness.

Slow Cooker Vegetarian Curry

This cozy, hands-off curry is packed with hearty veggies and warming spices—just set it and forget it for a fuss-free dinner.

Ingredients:

• 1 tbsp coconut oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tsp salt
• 2 cups diced sweet potatoes
• 2 cups cauliflower florets
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 cup frozen peas
• Fresh cilantro, for garnish

Instructions:

1. Heat the 1 tbsp coconut oil in a skillet over medium. Add the onion and cook for 3 minutes until softened. Stir in the 3 cloves 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 mixture to a slow cooker. Add the diced tomatoes, coconut milk, 1 cup vegetable broth, 1 tbsp brown sugar, and 1 tsp salt. Stir in the sweet potatoes, cauliflower, and chickpeas.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are tender.
4. Stir in the 1 cup frozen peas and let sit for 5 minutes to thaw. Garnish with cilantro before serving.

The slow simmer melds the spices into a rich, velvety sauce that clings perfectly to every bite of veggie and chickpea. Serve over rice for a complete meal!

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

Mini Crock Pot Mashed Potatoes

These creamy, dreamy mashed potatoes cook hands-off in your slow cooker—perfect for freeing up stovetop space on busy holidays or weeknights.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup whole milk
• 1/4 cup unsalted butter, cubed
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Add potatoes to a 3-qt slow cooker. Pour in enough water to just cover them (about 2 cups). Cover and cook on HIGH for 3 hours or until fork-tender.
2. Drain potatoes and return them to the slow cooker. Add 1/2 cup whole milk, 1/4 cup butter, 1/2 cup sour cream, 1 tsp garlic powder, 1 tsp salt, and 1/4 tsp black pepper.
3. Mash with a potato masher or hand mixer until smooth and creamy (about 2 minutes). Cover and keep warm on LOW until serving.

The slow cooker keeps these ultra-creamy without the gluey texture that can happen when reheating on the stove. Plus, the garlic powder adds just the right cozy kick!

Tip: For extra richness, swap the milk for warmed heavy cream and stir in 1/4 cup grated Parmesan cheese with the butter.

Crock Pot Italian Meatballs

These tender, slow-cooked meatballs soak up all the rich flavors of marinara while staying perfectly juicy—no babysitting required!

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup Italian breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 large egg
• 2 tbsp minced fresh parsley
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz jar marinara sauce
• 1/4 cup water

Instructions:

1. In a bowl, combine ground beef, 1/2 cup Italian breadcrumbs, 1/4 cup parmesan, 1 egg, 2 tbsp parsley, 2 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands until just combined.
2. Shape into 1.5-inch meatballs (about 18 total) and place in a 4-qt slow cooker.
3. Pour 24 oz marinara sauce and 1/4 cup water over meatballs, gently stirring to coat.
4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until meatballs reach 165°F internally.

The slow simmer lets the meatballs absorb the sauce’s sweetness while keeping them melt-in-your-mouth tender—no dry hockey pucks here!

Tip: For extra flavor, brown meatballs in a skillet for 2 minutes per side before slow cooking (optional but worth it!).

Mini Crock Pot French Onion Soup

This cozy, slow-cooked version of French onion soup delivers all the rich, caramelized flavor of the classic—with minimal hands-on time.

Ingredients:

• 3 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper
• 4 slices crusty baguette
• 1 cup shredded Gruyère cheese

Instructions:

1. In a mini (3–4 quart) crock pot, combine onions, butter, sugar, and 1/2 tsp salt. Cover and cook on HIGH for 1 hour, stirring once halfway.
2. Uncover and cook on HIGH for another 2 hours, stirring occasionally, until onions are deep golden-brown.
3. Add beef broth, Worcestershire sauce, thyme, and 1/2 tsp black pepper. Cover and cook on LOW for 3 hours (or HIGH for 1.5 hours).
4. Preheat broiler. Ladle soup into oven-safe bowls, top with baguette slices, and sprinkle evenly with Gruyère. Broil 2–3 minutes until cheese bubbles and browns.

The slow caramelization in the crock pot gives the onions an almost jammy sweetness—no stovetop babysitting required!

Tip: For extra depth, swap 1 cup of beef broth for dry white wine in step 3.

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken

This sticky-sweet teriyaki chicken practically makes itself in the slow cooker—just set it and forget it for a fuss-free dinner that tastes like takeout.

Ingredients

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

Instructions

1. Place chicken thighs in the slow cooker. In a bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger. Pour over chicken.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken is tender.
3. Transfer chicken to a plate. In a small bowl, mix cornstarch and water until smooth, then stir into the slow cooker. Cover and cook on HIGH for 10 minutes until sauce thickens.
4. Shred or slice chicken, return to the slow cooker, and toss with sauce. Garnish with green onions and sesame seeds.

The magic here? The sauce reduces into a glossy, caramel-like glaze that clings perfectly to every bite of chicken.

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

Mini Crock Pot Cheesecake

Who says you can’t make a creamy, dreamy cheesecake in your slow cooker? These mini versions are fuss-free and perfect for portion-controlled indulgence.

Ingredients:

• 1 cup graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a bowl, mix 1 cup graham cracker crumbs, 3 tbsp melted butter, and 2 tbsp sugar. Press firmly into the bottom of 4 greased 4-oz ramekins.
2. Beat 16 oz cream cheese until smooth. Add 1/2 cup sour cream, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, and 1/4 tsp salt. Mix until just combined (don’t overbeat).
3. Divide batter evenly over crusts. Place ramekins in a 6-qt slow cooker, adding 1 cup hot water around them (don’t submerge).
4. Cover and cook on HIGH for 1.5–2 hours until centers are just set (they’ll firm up while chilling).
5. Chill for at least 4 hours before serving. Top with berries or caramel if desired.

The gentle steam-bath method gives these minis a velvety texture without cracks—no water bath hassle!

Tip: For neat slices, run a knife under hot water before cutting.

Crock Pot Spinach and Artichoke Dip

This creamy, dreamy dip is a crowd-pleaser—just dump everything in the slow cooker and let it work its magic while you prep the rest of your spread.

Ingredients:

• 1 (8 oz) block cream cheese, softened
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Add the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, artichoke hearts, spinach, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) to a 4-quart slow cooker. Stir well to combine.
2. Cover and cook on LOW for 2 hours or HIGH for 1 hour, stirring once halfway through, until the cheeses are fully melted and the dip is bubbly.
3. Give it a final stir, then serve warm with tortilla chips, bread, or veggie sticks.

The slow cooker keeps this dip luxuriously creamy without risking a scorched bottom—perfect for stress-free entertaining!

Tip: For extra depth, swap half the mozzarella for smoked Gouda or add a splash of lemon juice to brighten the flavors.

Mini Crock Pot Rice Pudding

This creamy Mini Crock Pot Rice Pudding is the ultimate comfort dessert—set it, forget it, and wake your kitchen with the cozy scent of cinnamon and vanilla.

• 1/2 cup uncooked white rice (short-grain or Arborio works best)
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt
• 1 tbsp unsalted butter

1. Grease the inside of a 2-quart mini crock pot with the 1 tbsp unsalted butter.
2. Add the rice, 2 cups whole milk, 1/2 cup heavy cream, 1/3 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp cinnamon, and pinch of salt. Stir gently to combine.
3. Cover and cook on LOW for 2.5–3 hours, stirring once halfway, until the rice is tender and the mixture thickens to a custardy consistency.
4. Let cool slightly before serving—the pudding will thicken further as it rests.

The slow cooking gives this pudding its signature velvety texture, with every spoonful infused with warm cinnamon. For an extra touch, drizzle with honey or top with toasted nuts right before serving.

Tip: If your crock pot runs hot, check at 2 hours to avoid overcooking.

Slow Cooker Chicken Alfredo

This creamy, dreamy Alfredo comes together with minimal effort—just let your slow cooker do the heavy lifting while you prep the rest of dinner (or put your feet up!).

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
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Place chicken in a 6-quart slow cooker. Pour Alfredo sauce, chicken broth, minced garlic, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper over the chicken. Stir gently to coat.
2. Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until chicken shreds easily with a fork.
3. Remove chicken and shred with two forks. Return to the slow cooker and stir in uncooked fettuccine. 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 heavy cream until melted and creamy. Garnish with fresh parsley before serving.

The slow cooker melds the garlic and Italian seasoning into the sauce beautifully, while the heavy cream adds a luxuriously velvety finish—no one will guess how hands-off this was!

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

Mini Crock Pot Stuffed Peppers

These Mini Crock Pot Stuffed Peppers are the ultimate hands-off dinner—packed with savory filling and simmered to tender perfection while you go about your day.

• 12 mini bell peppers (mixed colors), halved and seeded
• 1 lb ground Italian sausage
• 1 cup cooked white rice
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a skillet over medium heat, brown the ground Italian sausage until no pink remains, breaking it into crumbles. Drain excess fat.
2. In a bowl, mix the cooked sausage, white rice, marinara sauce, mozzarella, Parmesan, garlic powder, oregano, salt, and black pepper.
3. Spoon the filling evenly into the pepper halves, pressing lightly to pack. Arrange them upright in a 4-qt crock pot.
4. Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until peppers are tender but still hold their shape.
5. Sprinkle with extra mozzarella, cover until melted (about 5 minutes), then serve warm.

The slow cooker keeps the peppers juicy while infusing the filling with rich, herby flavor—no dry bites here!

Tip: For a crispy cheese top, broil the stuffed peppers for 2–3 minutes after slow cooking.

Crock Pot Chocolate Lava Cake

This decadent dessert is a slow-cooker miracle—warm, gooey chocolate cake with a molten center, ready to impress with minimal effort.

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 2 tbsp melted unsalted butter
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 3/4 cup boiling water

Instructions:

1. In a mixing bowl, whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, 2 tbsp cocoa powder, 2 tsp baking powder, and 1/4 tsp salt.
2. Stir in 1/2 cup whole milk, 2 tbsp melted butter, and 1 tsp vanilla extract until just combined. Fold in 1/2 cup chocolate chips.
3. Spread the batter evenly into a greased 4-quart slow cooker. Pour 3/4 cup boiling water gently over the top (do not stir).
4. Cover and cook on HIGH for 1.5–2 hours until the edges are set but the center is still slightly jiggly.

The magic here? The boiling water sinks and creates a rich, fudgy sauce beneath the tender cake—no fancy techniques required!

Tip: Serve with vanilla ice cream to balance the warm, molten chocolate.

Conclusion

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