19 Delicious Top Rated Crock Pot Recipes for Busy Cooks

Life gets busy, but dinner doesn’t have to be complicated! Whether you’re craving cozy comfort food, easy weeknight meals, or seasonal favorites, your trusty slow cooker is here to save the day. We’ve rounded up 19 top-rated Crock Pot recipes that deliver big flavor with minimal effort—so you can spend less time in the kitchen and more time enjoying delicious, stress-free meals. Let’s get cooking!

Slow Cooker Beef Stew with Vegetables

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

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 3 carrots, sliced into 1/2-inch rounds
• 2 celery stalks, sliced
• 1 lb baby potatoes, halved

Instructions:

1. In a large bowl, toss the beef with 1/4 cup flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat. Brown the beef in batches, about 3 minutes per side, then transfer to the slow cooker.
3. In the same skillet, sauté the onion and 3 cloves minced garlic for 2 minutes until fragrant. Add to the slow cooker.
4. Pour in 4 cups beef broth, then stir in 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 bay leaf. Add the carrots, celery, and potatoes.
5. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef is fork-tender.
6. Discard the bay leaf before serving.

The long, slow cook time transforms the beef into melt-in-your-mouth bites while the vegetables soak up all the rich, savory flavors.

Tip: For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes of cooking.

Crock Pot Chicken and Dumplings

This cozy classic delivers tender chicken, fluffy dumplings, and rich broth—all with the hands-off magic of your slow cooker.

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, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 (10.5 oz) can condensed cream of chicken soup
• 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, thyme, salt, and black pepper to a 6-quart slow cooker. Stir in condensed soup.
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 using two forks. Drop biscuit dough pieces evenly over the top.
4. Cover and cook on HIGH for 45 minutes (no peeking!), until dumplings are fluffy and cooked through.
5. Stir gently to mix dumplings into the broth, then sprinkle with parsley before serving.

The biscuit dumplings soak up just enough broth to stay pillowy while thickening the stew—no extra steps required!

Tip: For extra richness, swap 1/2 cup broth for heavy cream during the last 30 minutes of cooking.

Creamy Crock Pot Mac and Cheese

This ultra-comforting mac and cheese cooks low and slow, giving you a velvety, melt-in-your-mouth dish with zero fuss.

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
• 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 kosher salt
• 1/4 tsp black pepper

Instructions:

1. Grease the crock pot with butter or cooking spray. Add uncooked macaroni, shredded cheddar, Gruyère, whole milk, evaporated milk, and melted butter. Stir gently to combine.
2. Sprinkle evenly with 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 again.
3. Cover and cook on LOW for 2 hours, stirring once halfway through. The pasta should be tender and the sauce creamy (avoid overcooking).
4. Let sit for 10 minutes uncovered—the sauce will thicken slightly. Stir before serving.

The evaporated milk keeps this mac and cheese luxuriously smooth without grainy flour or roux. Perfect for potlucks since it stays warm for hours!

Tip: For extra crunch, top with buttery breadcrumbs in the last 15 minutes of cooking.

Pulled Pork BBQ Sandwiches

Nothing beats the melt-in-your-mouth tenderness of slow-cooked pulled pork piled high on a soft bun—this recipe delivers smoky, sweet, and tangy flavors in every bite.

Ingredients:

• 3 lbs pork shoulder (bone-in or boneless)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)
• 1/2 cup apple cider vinegar
• 1/4 cup chicken broth
• 6 soft brioche buns
• 1 cup coleslaw (optional, for topping)

Instructions:

1. Season the pork: In a small bowl, mix 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over the pork.
2. Slow cook: Place the pork in a slow cooker. Pour in 1/2 cup apple cider vinegar and 1/4 cup chicken broth. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat shreds easily with a fork.
3. Shred & sauce: Transfer the pork to a bowl, discard any excess fat, and shred with two forks. Stir in 1 cup BBQ sauce until fully coated.
4. Serve: Pile the pulled pork onto toasted brioche buns, top with extra BBQ sauce and coleslaw (if using).

The magic here? The apple cider vinegar tenderizes the pork while adding a subtle tang that balances the rich BBQ sauce.

Tip: For extra smokiness, sear the seasoned pork in a skillet before slow cooking.

Slow Cooker Chili con Carne

This hearty chili simmers low and slow, letting the flavors meld into a rich, smoky bowl of comfort—perfect for game day or a cozy weeknight.

Ingredients:

• 1.5 lbs ground beef (80/20 blend recommended)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (28 oz) can crushed tomatoes
• 1 (6 oz) can tomato paste
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add the ground beef, breaking it apart with a spoon, and cook until browned (5–6 minutes). Drain excess fat.
2. Transfer the beef to a 6-quart slow cooker. Add the onion, garlic, kidney beans, black beans, crushed tomatoes, tomato paste, beef broth, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring once halfway.
4. Taste and adjust salt if needed. Serve with shredded cheese or sour cream.

The slow cooker deepens the smoky-sweet spices, while the beans stay perfectly tender without turning mushy—no babysitting required!

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices.

Vegetarian Lentil Soup

This cozy lentil soup is packed with earthy flavors and protein-rich lentils—perfect for a quick weeknight dinner that feels like a hug in a bowl.

Ingredients

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

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
2. Stir in 3 garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp thyme; cook for 1 minute until fragrant.
3. Add lentils, diced tomatoes, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until lentils are tender.
4. Stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.
5. Serve hot, garnished with fresh parsley.

The smoky paprika and bright lemon make this soup anything but ordinary—it’s a flavor-packed twist on a classic!

Tip: For extra creaminess, blend half the soup before adding the lemon juice.

Crock Pot Pot Roast with Gravy

This melt-in-your-mouth pot roast cooks low and slow, leaving you with tender beef and a rich, savory gravy—no extra work required!

Ingredients:

• 3–4 lb 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 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks
• 1 yellow onion, sliced
• 2 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp cornstarch + 2 tbsp water (for slurry)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Season the chuck roast with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp dried thyme. Sear for 3–4 minutes per side until deeply browned.
2. Place baby potatoes, carrots, and onion in the slow cooker. Set the seared roast on top.
3. Whisk together 2 cups beef broth and 2 tbsp Worcestershire sauce; pour over the roast. Cover and cook on LOW for 8 hours or HIGH for 5 hours.
4. Transfer the roast and veggies to a platter. Skim excess fat from the liquid, then bring to a simmer in a saucepan. Whisk in the cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) and cook for 2–3 minutes until thickened into gravy.

The magic here? The gravy builds itself from the roast’s juices, with a punch of umami from Worcestershire—no gravy packet needed!

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

Slow Cooker Chicken Tacos

These tender, flavor-packed chicken tacos practically make themselves—just set it and forget it for an easy weeknight win.

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
• 2 tsp ground cumin
• 1.5 tsp chili powder
• 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, tomatoes (with juices), onion, garlic, lime juice, 2 tsp cumin, 1.5 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp 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 shredded meat back into the sauce.
4. Serve in warm tortillas topped 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 crispy edges, broil the sauced shredded chicken on a sheet pan for 3-5 minutes before serving.

Sweet and Sour Meatballs

These tender meatballs smothered in a sticky-sweet sauce are the ultimate crowd-pleaser—perfect for game day or a fuss-free weeknight dinner.

Ingredients

• 1 lb ground beef (or pork/chicken)
• 1/4 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ketchup
• 1/3 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 cup pineapple chunks (optional, for serving)

Instructions

1. Prep: Preheat oven to 375°F. In a bowl, mix ground beef, breadcrumbs, egg, minced garlic, 1 tsp salt, and 1/2 tsp black pepper until combined. Roll into 1-inch balls.
2. Bake: Arrange meatballs on a parchment-lined baking sheet. Bake for 20 minutes until browned and cooked through.
3. Sauce: Meanwhile, whisk 1/2 cup ketchup, 1/3 cup brown sugar, 2 tbsp vinegar, 1 tbsp soy sauce, and 1 tsp ginger in a saucepan over medium heat. Simmer for 3 minutes until thickened.
4. Toss: Gently coat baked meatballs in the sauce. Serve warm, topped with pineapple chunks if using.

The magic here? The sauce caramelizes slightly on the meatballs, giving them a glossy, finger-licking finish. Tip: For extra tang, add a splash of vinegar to the sauce just before serving.

Crock Pot Minestrone Soup

This hearty minestrone soup is the ultimate hands-off meal—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 small yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney 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 fresh baby spinach
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the onion, carrots, celery, and garlic, sautéing for 5 minutes until softened.
2. Transfer the sautéed veggies to a 6-quart slow cooker. Add the diced tomatoes, kidney 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. 30 minutes before serving, stir in the pasta and cook until tender. Stir in the spinach until wilted.
5. Serve topped with Parmesan cheese if desired.

The slow simmer melds the flavors beautifully, while the spinach adds a fresh pop of color right at the end. It’s the kind of soup that tastes like it simmered all day—because it did!

Tip: For extra richness, drizzle with a little olive oil just before serving.

Slow Cooker Honey Garlic Chicken

This sticky-sweet chicken practically cooks itself, filling your kitchen with the kind of aroma that’ll have everyone asking, “When’s dinner?”

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 (optional garnish)
• 2 green onions, sliced (optional garnish)

Instructions:

1. 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 in the slow cooker.
2. Add chicken thighs, turning to coat. Cover and cook on LOW for 5 hours or HIGH for 3 hours.
3. Transfer chicken to a plate. Skim excess fat from the sauce, then whisk in the cornstarch slurry (1 tbsp cornstarch + 1 tbsp water). Cover and cook on HIGH for 10 minutes until thickened.
4. Return chicken to the slow cooker, tossing to glaze. Serve over rice, garnished with sesame seeds and green onions if desired.

The magic here? The sauce reduces into a glossy, caramel-like coating that clings to every bite—no fancy techniques required.

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

Vegetable and Chickpea Curry

This cozy, spice-packed curry is a one-pot wonder that’s loaded with hearty veggies and protein-rich chickpeas—perfect for a quick weeknight dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, 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 (15-oz) can chickpeas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 1 (13.5-oz) can coconut milk
• 2 cups chopped cauliflower florets
• 1 medium carrot, sliced
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast the spices for 30 seconds, stirring constantly.
3. Pour in the diced tomatoes and coconut milk, scraping up any browned bits. Add the chickpeas, cauliflower, carrot, and 1/2 tsp salt. Stir well.
4. Simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly.
5. Garnish with cilantro before serving.

The creamy coconut milk balances the warm spices beautifully, while the chickpeas add a satisfying bite. Serve over rice or with naan for soaking up every last drop!

Tip: For extra depth, toast whole cumin seeds in the oil before adding the onion.

Crock Pot Lasagna

This set-it-and-forget-it lasagna is packed with layers of cheesy, saucy goodness—perfect for busy weeknights when you crave comfort food without the fuss.

Ingredients:

• 1 lb ground beef
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/2 tsp salt
• 9 no-boil lasagna noodles
• 1/4 cup water

Instructions:

1. Brown the ground beef in a skillet over medium heat, breaking it into crumbles. Drain excess fat, then stir in the marinara sauce.
2. In a bowl, mix the ricotta, 1 cup mozzarella, Parmesan, egg, dried basil, garlic powder, and salt until combined.
3. Spread 1/3 of the meat sauce in the bottom of a 6-quart slow cooker. Layer 3 lasagna noodles (breaking to fit), then half the ricotta mixture. Repeat layers, ending with the remaining meat sauce. Pour the water around the edges.
4. Cover and cook on LOW for 4 hours or until noodles are tender. Sprinkle with the remaining 1 cup mozzarella, cover until melted (about 10 minutes).

The slow cooker gives this lasagna an extra-rich, melty texture—no dry edges here! Let it rest 15 minutes before slicing for cleaner layers.

Tip: For a veggie twist, swap the beef for sautéed mushrooms and spinach.

Slow Cooker Beef Bourguignon

This French classic gets the slow-cooker treatment, delivering tender beef and rich, wine-infused flavors with minimal fuss—perfect for a cozy dinner.

Ingredients:

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 4 slices bacon, chopped
• 1 large yellow onion, diced
• 3 carrots, sliced into 1-inch pieces
• 8 oz cremini mushrooms, halved
• 3 cloves garlic, minced
• 2 cups dry red wine (like Pinot Noir)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crisp (about 5 minutes). Transfer to the slow cooker, leaving the fat in the pan.
2. Season the beef with 1 tsp salt and 1/2 tsp black pepper. Brown in batches in the bacon fat over medium-high heat, about 3 minutes per side. Transfer to the slow cooker.
3. Add the onion, carrots, mushrooms, and garlic to the skillet. Sauté for 5 minutes until softened. Stir in 2 tbsp tomato paste and 2 tbsp flour, then pour in 2 cups red wine and 1 cup beef broth, scraping up browned bits. Simmer for 2 minutes, then transfer everything to the slow cooker.
4. Add 1 tbsp thyme leaves, stir, and cover. Cook on LOW for 8 hours or HIGH for 5 hours, until the beef is fork-tender.

The slow cooker melds the wine and herbs into a velvety sauce, while the mushrooms add an earthy depth—no fancy techniques required for this impressive dish.

Tip: Serve over mashed potatoes or crusty bread to soak up every drop of that luxurious sauce.

Classic Crock Pot Chicken Noodle Soup

Nothing beats the cozy comfort of slow-cooked chicken noodle soup—tender veggies, rich broth, and hearty noodles all meld together effortlessly in your Crock Pot.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup diced yellow onion
• 1 cup sliced carrots (¼-inch thick)
• 1 cup sliced celery (¼-inch thick)
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp salt
• ½ tsp black pepper
• 2 cups uncooked egg noodles
• 1 tbsp lemon juice

Instructions:

1. Add chicken, onion, carrots, celery, garlic, chicken broth, 2 tsp thyme, 1 tsp parsley, 1 tsp salt, and ½ tsp black pepper to the Crock Pot. Stir gently to combine.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Remove chicken, shred into bite-sized pieces, and return to the pot. Stir in egg noodles and 1 tbsp lemon juice.
4. Cover and cook on HIGH for 15–20 minutes, until noodles are tender.

The lemon juice brightens the broth just enough to balance the savory depth—no bland soup here!

Tip: For extra flavor, sauté onions, carrots, and celery in 1 tbsp olive oil before adding to the Crock Pot.

Slow Cooker Teriyaki Chicken

This fuss-free teriyaki chicken cooks low and slow for melt-in-your-mouth tenderness—just set it and forget it!

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

Instructions:

1. Place chicken thighs in a 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 3 hours until chicken shreds easily with a fork.
3. Transfer chicken to a plate. Skim fat from the sauce, then whisk together 1 tbsp cornstarch and 2 tbsp cold water in a small bowl. Stir into the slow cooker, cover, and cook on HIGH for 10 minutes until thickened.
4. Shred chicken and return to the sauce, tossing to coat. Serve sprinkled with sesame seeds and green onions.

The magic here? The sauce reduces into a glossy, sticky-sweet glaze that clings perfectly to every tender bite.

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

Crock Pot Cheesy Potato Casserole

This creamy, dreamy potato casserole is the ultimate comfort food—set it and forget it for a side dish that’s always a crowd-pleaser.

Ingredients:

• 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 garnish)

Instructions:

1. Grease the inside of a 6-quart slow cooker with nonstick spray. Layer half the potatoes evenly on the bottom.
2. In a bowl, whisk together the heavy cream, sour cream, melted butter, garlic powder, onion powder, salt, and black pepper. Pour half the mixture over the potatoes.
3. Sprinkle half the cheddar and Parmesan cheeses on top. Repeat layers with remaining potatoes, cream mixture, and cheeses.
4. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until potatoes are tender when pierced with a fork.
5. Sprinkle with paprika (if using), then let sit uncovered for 10 minutes to thicken before serving.

The slow cooker works its magic here, melding the cheeses into a velvety sauce that clings to every tender potato slice. Tip: For extra crunch, broil the top for 2–3 minutes after cooking (transfer to an oven-safe dish first).

Slow Cooker Ratatouille

This fuss-free ratatouille lets your slow cooker do all the work, melding summer veggies into a cozy, herb-infused stew that tastes like sunshine in a bowl.

Ingredients

• 1 medium eggplant, diced into 1-inch cubes
• 2 medium zucchini, sliced into ½-inch rounds
• 1 red bell pepper, chopped
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp balsamic vinegar
• ¼ cup chopped fresh basil (for garnish)

Instructions

1. Toss eggplant, zucchini, bell pepper, onion, and garlic into the slow cooker. Pour in diced tomatoes with their juices, then drizzle with 2 tbsp olive oil.
2. Sprinkle with 1 tsp thyme, 1 tsp basil, ½ tsp salt, and ¼ tsp black pepper. Gently stir to coat everything evenly.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until vegetables are tender but still hold their shape.
4. Stir in 1 tbsp balsamic vinegar, then taste and adjust salt if needed. Serve warm, topped with fresh basil.

The slow cooker deepens the flavors without turning the veggies to mush, so each bite has a satisfying texture. Bonus: your kitchen will smell incredible!

Tip: For a richer taste, add a Parmesan rind to the slow cooker—it melts into a savory umami boost.

Crock Pot Apple Butter

This Crock Pot Apple Butter is hands-off magic—just let your slow cooker transform humble apples into a spiced, velvety spread that tastes like autumn in a jar.

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

1. Toss the apples, 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1 tbsp cinnamon, 1/2 tsp cloves, 1/4 tsp nutmeg, and 1/4 tsp salt in your slow cooker until evenly coated.
2. Cover and cook on LOW for 10 hours, stirring once halfway through. The apples should collapse into a deep amber mash.
3. Uncover, stir in 1 tsp vanilla, and cook on HIGH for 1 hour to thicken (it should coat the back of a spoon).
4. For ultra-smooth butter, blend with an immersion blender or let cool slightly and pulse in a regular blender until silky.

The slow simmer coaxes out the apples’ natural sweetness, so this butter tastes rich without being cloying—perfect for swiping on biscuits or folding into oatmeal. Tip: For a caramel-like depth, swap half the granulated sugar with dark brown sugar.

Conclusion

With these 19 top-rated Crock Pot recipes, busy cooks can enjoy delicious, fuss-free meals any day of the week! Whether you’re craving comfort food or something fresh, there’s a slow-cooked dish here for everyone. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest to help fellow home cooks discover these easy, tasty meals. Happy slow cooking!