Easy Crockpot Recipes
With winter coming, pull out your crockpot and try one of these 20 great recipes.
- 4 1/2 - 5 cups peeled, chopped apples (3 large Honeycrisp apples for me)
- 2 Tbsp white sugar
- 2 Tbsp brown sugar
- 1/2 Tbsp flour
- 1 tsp cinnamon
- 1/4 cup water
- 1/2 cup flour
- 1/4 cup brown sugar
- 2 Tbsp white sugar
- 1/4 cup chopped nuts (I used mixed nuts)
- 1/2 cup oats
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup butter, melted
1. Spray crockpot with cooking spray. In a large bowl, mix all "Apple" ingredients except for the apples. Once mixed, stir in apples and make sure they are coated. Pour the apples and any leftover mixture into your crockpot.
2. In a second bowl, mix all dry "Crisp Topping" ingredients. Lastly, stir in melted butter and mix until it forms a crumble topping. Sprinkle topping over the apples in the crockpot and cover with the crockpot lid.
3. Cook for 2-3 hours on high or 4-5 hours on low. Serve warm.
• 1/4 cup brown sugar
• 1/4 cup walnuts, chopped
• 2 tablespoons trans-fat free margarine or butter
• 1 teaspoon cinnamon
• 6 Gala or Macintosh apples, cored
• 1/2 cup apple juice or apple cider
• 2 tablespoons orange liquor (optional)
1. In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.
2. Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes - it also adds extra fiber which is always a plus.
3. Fill the apples with the filling and place them in the crock-pot.
4. Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).
5. Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse.
• 1 large yellow onion !slideshow_deploy!.87
• 6 oz. smoked bacon .49
• 1 lb. white beans (navy or great northern) .18
• ½ cup brown sugar !slideshow_deploy!.16
• ½ cup molasses .10
• ¼ cup dijon mustard !slideshow_deploy!.24
• generous cracked black pepper !slideshow_deploy!.05
• 4 cups water !slideshow_deploy!.00
• to taste salt !slideshow_deploy!.05
1. Dice the onion and slice the bacon into 1 inch pieces. Spread the beans out on a baking sheet to sort through and remove stones or bad pieces. Transfer the beans to a colander and rinse with cool water to remove dust and debris.
2. Place the diced onion on the bottom of the slow cooker, sprinkle the bacon pieces over top, and then add the rinsed beans.
3. In a large bowl, stir together the brown sugar, molasses, dijon, and black pepper (do not add salt yet). Once they are combined, stir in four cups of water. Pour this mixture over the beans in the slow cooker. Secure the lid, turn the heat onto high, and cook for six hours or until tender.
4. Give the beans a good stir, taste one to test the texture. Add salt to your liking. If you’re unsure, start with ½ tsp of salt and stir it into the bean mixture well. Taste the beans and add more (just a dash at a time) until it tastes right to you.
• 4 medium russet potatoes
• aluminum foil
• Toppings: light sour cream, fresh chives, bacon bits, broccoli, cheese
1. Wash and scrub potatoes until clean. Dry thoroughly. When dry, prick potatoes with a fork and wrap in aluminum foil.
2. Cook on low for 8 hours or on high for 4.
-2 lbs stew beef
-2 cans condensed golden mushroom soup (no substitutes!)
- 1 cup chopped onion
- 2 Tsp. Worcestershire sauce
- 1 14 oz can beef broth
-8 oz button mushrooms, cleaned and quartered (optional) salt and pepper to taste
-8 ounces cream cheese, room temperature
-1/2 cup sour cream
1. In the crockpot, combine the meat, soup, onion, Worcestershire sauce, beef broth, mushrooms, salt and pepper. Cook on low for 5-6 hours.
2. Stir in cream cheese and sour cream about half an hour before serving, stirring every ten minutes or so to break up cream cheese.
3. Serve over cooked egg noodles. After the egg noodles have cooked, I like to add them directly into the crockpot for about half an hour for the flavors to mingle and thicken up a bit.
Buffalo Chicken Lettuce Wraps
For the chicken:
• 24 oz boneless skinless chicken breast
• 1 celery stalk
• 1/2 onion, diced
• 1 clove garlic
• 16 oz fat free low sodium chicken broth
• 1/2 cup hot cayenne pepper sauce (I used Frank's)
For the wraps:
• 6 large lettuce leaves, Bibb or Iceberg
• 1 1/2 cups shredded carrots
• 2 large celery stalks, cut into 2 inch matchsticks
1. In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn't enough). Cover and cook on high 4 hours. Remove the chicken from pot, reserve 1/2 cup broth and discard the rest. Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.
2. To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!
Buffalo Chicken Meatballs
• 1 teaspoon vegetable oil
• 3/4 cup seasoned bread crumbs
• 1 celery stick, minced
• 1 egg, lightly beaten
• 1 cup, plus 2 tablespoons of Buffalo sauce (I used Frank's)
• 1 pound ground chicken breast
• 2 tablespoons unsalted butter, melted (optional)
• Cayenne Pepper (optional)
1. Preheat oven to 450 degrees Fahrenheit. Coat the bottom of a baking dish with oil.
2. In a large bowl, combine bread crumbs, celery, egg, and 2 tablespoons of Buffalo sauce until thoroughly combined. Gently mix in the ground chicken breast until just incorporated. If available, use a spring-loaded scoop to evenly portion out the mixture and then roll into 1 1/2 inch balls. Place meatballs in the prepared dish and bake for 15 minutes, or until lightly browned and cooked through.
3. Transfer meatballs to crock pot; pour 1 cup of Buffalo sauce on top. Cover and cook on low for 6-8 hours.
4. Right before serving, stir melted butter into sauce. This optional, but it will help temper the heat of the sauce, as it has concentrated during the slow cooking. Or, if the final sauce is not spicy enough, stir in cayenne pepper as desired.
Chicken and Dumplings
• 6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces
• 2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)
• 2 cups whole baby carrots
• 2 stalks celery, sliced (about 1 cup)
• 2 10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 cup water
• 1 teaspoon dried thyme leaves, crushed
• 1/4 teaspoon ground black pepper
• 2 cups all-purpose baking mix
• 2/3 cup milk
1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
2. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
3. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center. *Or on HIGH for 4 to 5 hours.
Chicken and Wild Rice Soup
-1 medium onion, chopped
-3 carrots, peeled and chopped
-3 stalks celery, chopped
- 2 cloved garlic, finely chopped
-1 cup uncooked wild rice, rinsed and drained
- 2 bay leaves
- 1/2 teaspoon dried thyme
-Salt and black pepper, to taste
-4 boneless skinless chicken breasts (about 2 pounds)
- 10 cups low-sodium chicken broth 1/4 cup chopped fresh parsley
1. In a slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.
2. Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.
• Chicken Breasts ( I used chicken tender pieces)
• Green Pepper
• Red Pepper
• Any other Vegetables you want to include
• Fajita Mix or Taco Seasoning Mix
• 1 cup of water
1. Place all the ingredients into the Crockpot and set on low for 4-6 hours. When you are about ready to eat, I use a fork and shred up my chicken in the crockpot. Add sour cream, cheese and whatever other fixings your family loves and enjoy!
Chicken Vegetable Chowder
• 1 lb boneless skinless, chicken thighs, cut into 1 inch pieces
• 1 cup ready to eat baby carrots, cut in half lengthwise
• 1 cup of sliced fresh mushrooms
• 1 medium onion, chopped (1/2 cup)
• 1/2 cup of water
• 1/4 teaspoon of garlic powder
• 1/8 teaspoon of dried thyme leaves
• 1 can of chicken broth
• 1 can of cream of chicken soup
• 1/2 cup of milk
• 3 tablespoons of all-purpose flour
• 1 box of frozen cut broccoli, thawed (2 cups)
1. In crockpot, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.
2. Cover; cook on low for 8 hours.
3. Skim fat from crockpot. In a small bowl, beat soup, milk and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook about 30 minutes longer or until broccoli is tender.
Italian Meatball and Tortellini Soup
• 2 tsp dried basil
• 2 tsp dried oregano
• 1 finely diced onion
• 1 cup grated carrots
• 1 Tbsp tomato paste
• 2 garlic cloves, minced
• 2 Tbsp olive oil
• 1 1/2 lbs frozen Italian meatballs
• 1 (14 oz) can petite diced tomatoes
• 2 (8 oz) can tomato sauce
• 1 (20 oz) bag of frozen cheese tortellini
• 1 medium zucchini, sliced into quarter inch rounds
• 1 green pepper, diced
• 5 cups water + 5 tsp beef bouillon (OR 5 cups beef broth)
• Salt and pepper
• Grated mozzarella cheese, for topping
1. In a microwave safe bowl combine the basil, oregano, onion, carrots, tomato paste, garlic and olive oil. Microwave for 5 minutes, stirring every 90 seconds. Add to the slow cooker.
2. Add meatballs, tomatoes, tomato sauce, tortellini, zucchini, green pepper, water and bouillon to the slow cooker.
3. Cover and cook on LOW for 6-8 hours.
4. Salt and pepper to taste.
5. Ladle into individual serving bowls and top with mozzarella cheese.
• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extra large shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional
1. Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
2. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
Lemon and Dill Salmon with Spinach
-1/2 pound to 2 pounds of salmon
-12 oz of fresh spinach
-1/2 t black pepper
-3/4 t kosher salt
-2 t dill
-1/4 cup white wine (water, vegetable broth, or apple juice would all work instead.)
1. Wash your spinach and shove it into the crock. It will look like a lot, but it really shrinks down and you'll end up wishing you put in two bags after it shrivels up.
2. Place your fish onto the bed of spinach, and sprinkle it on each side with the spices and herbs.
3. Slice the lemons and layer them on top of the fish and on all sides of it. Add the wine.
4. Cook on LOW for 2 hours, or until fish flakes easily with a fork.
Mac and Cheese
• 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2½ cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• ½ cup sour cream
• 1 (10¾-ounce) can condensed Cheddar cheese soup
• ½ teaspoon salt
• 1 cup whole milk
• ½ teaspoon dry mustard
• ½ teaspoon black pepper
1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes.
3. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
4. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again.
5. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Pork on a Bun
• 1 3- to 4-pound pork-butt roast or beef brisket
• Salt and pepper to taste
• 2 medium onions, sliced
• 1 16-ounce jar barbecue sauce
• Soft rolls
1. Carefully trim the meat of visible fat and season it with salt and pepper. Place the onions in the bottom of the crock, then lay the meat on top of them. (You may have to cut the brisket in half and stack the pieces.)
2. Pour about a half cup of the barbecue sauce over the meat and flip it around to coat it. Cover and let it cook for 9 to 10 hours on low.
3. Carefully remove the cooked meat from the crock and pour out the fat and juices, retaining the onions. For the pork: Using two forks, shred the meat into stringy chunks, discarding any fat.
4. Put the meat back in the crock, mix in the remaining barbecue sauce, and let it cook another half hour or so. (You could eat it now, but it's better if it soaks awhile.)
Slow Cooker Oats
• 1 cup steel cut oats
• 4 cups water
• 2 tsp cinnamon
• 1 tsp vanilla
• Splenda or Brown Sugar Splenda to taste
1. Heavily coat slow cooker with cooking spray.
2. Place oats in slow cooker and pour water over oats.
3. Add in cinnamon and vanilla and stir to mix.
4. Cover and cook on low for 7-8 hours overnight.
5. Wake up and stir oats.
6. Add Splenda and or Brown Sugar Splenda to taste. If the oats are too thick, simply add in skim milk or almond milk and stir to desired consistency.
• 1 pound ground beef chuck
• 1 28-ounce can whole peeled tomatoes
• 2 carrots, finely chopped
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, chopped
• 1/4 cup tomato paste
• 1/4 cup dry white or red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• kosher salt and black pepper
• 3/4 pound spaghetti
• grated Parmesan, for serving
1. In a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper.
2. Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3. Twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. Toss the spaghetti with the Bolognese and sprinkle it with the Parmesan.
Stout and Chicken Stew
• 6 tablespoons plus 1/2 cup all-purpose flour, divided
• 1 teaspoon salt, divided, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed
• 4 teaspoons extra-virgin olive oil, divided
• 3 pieces bacon, chopped
• 1 2/3 cups Guinness beer or other stout (14-ounce can)
• 1 pound whole baby carrots or large carrots cut into 1-inch pieces
• 1 8-ounce package cremini or button mushrooms, halved if large
• 2 cups chopped onion
• 4 cloves garlic, minced
• 1 1/2 teaspoons dried thyme
• 1 cup reduced-sodium chicken broth
• 2 cups frozen baby peas, thawed
1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.
• 6 medium sweet green, yellow or red bell peppers
• 3/4 pound lean ground beef
• 1/3 cup finely chopped onion
• 1 teaspoon salt
• 1 can (12 ounces) Mexi-corn with peppers, drained
• 2 teaspoons Worcestershire sauce
• 1 teaspoon prepared mustard
• 1 10-3/4-ounce can condensed tomato soup
• 1 can (14.5 ounces) diced tomatoes, slightly drained
1. Cut a slice off top of each pepper. Remove core, seeds and white membrane.
2. In a small bowl, combine ground beef, onion, salt, and corn. Spoon ground beef mixture into peppers. Stand peppers up in slow cooker, making two layers if necessary. Add Worcestershire sauce and mustard to soup; stir in tomatoes.
3. Pour tomato mixture over peppers. Cover and cook on low for 8-10 hours.