Some days, the hardest part of dinner is having to start it at dinnertime. You’re hungry, the kitchen needs attention, and even chopping an onion feels like one job too many.
A slow cooker lets you move most of that work to an earlier, quieter part of the day. These 11 crock pot meals cover saucy chicken, spoon-tender beef, a shrimp boil, and soups substantial enough to call dinner. Some need a little finishing before you eat, but you won’t be starting from scratch at six o’clock.
The recipes use a 6-quart slow cooker unless noted. Cooking times are estimates; check for the doneness described in each recipe. Start with thawed meat and poultry, and use a food thermometer to check that chicken, including chicken meatballs, reaches 165°F. USDA slow-cooker guidance
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1. Mississippi Pot Roast, With Plenty of Juices for the Potatoes
The pepperoncini are the reason this roast tastes different from the usual Sunday dinner. They bring a little heat and a sharp, vinegary edge that cuts through the rich beef and butter.
Mashed potatoes are perfect for catching those juices, or serve the roast with separately roasted potatoes for golden edges like the ones pictured.
Mississippi Pot Roast
Fork-tender beef with tangy pepperoncini, sliced onion, and plenty of savory juices to spoon over mashed or roasted potatoes.
Equipment
- 6-quart slow cooker
Ingredients
- 3–4 pounds boneless beef chuck roast
- 1 packet ranch seasoning about 1 ounce
- 1 packet brown gravy mix about 0.87 ounce
- 6 pepperoncini peppers
- 1/4 cup pepperoncini brine
- 4 tablespoons unsalted butter
- Mashed or separately roasted potatoes for serving
- 1/2 medium yellow onion thinly sliced
Instructions
- Spread the sliced onion in the bottom of the slow cooker and place the roast on top. Sprinkle the ranch seasoning and gravy mix over it, then add the peppers, brine, and butter.
- Cover and cook on low for 8–10 hours, until the beef pulls apart easily with a fork. If it still resists, give it more time.
- Lift out the roast and remove any large pieces of fat. Skim excess fat from the cooking juices, then return the shredded beef to the pot.
- Serve the meat, onions, and juices with mashed potatoes or potatoes roasted separately until golden. Taste before adding salt; the seasoning packets bring plenty of their own.
Notes
Serves 6–8. Cook on low for 8–10 hours, until fork-tender. Card times use the upper estimate. Start with thawed meat.
2. Salsa Chicken for Tacos, Bowls, or Whatever’s in the Fridge
A jar of salsa does most of the seasoning here, so choose one you like eating with chips. Mild salsa keeps the chicken gentle; you can always put hot sauce on the table.
Tuck the shredded meat into warm tortillas, spoon it over rice, or use it to fill quesadillas the next day.
Salsa Chicken
A jar of salsa does most of the seasoning here, so choose one you like eating with chips. Mild salsa keeps the chicken gentle; you can always put hot sauce on the table.
Equipment
- 6-quart slow cooker
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cups chunky tomato salsa
- 1 teaspoon ground cumin
- 1 cup shredded Mexican-blend cheese
- Tortillas or cooked rice, for serving
- Lime wedges and chopped cilantro, optional
Instructions
- Arrange the chicken in the slow cooker and cover with the salsa and cumin.
- Cover and cook on low for about 3–4 hours, checking at 3 hours. The thickest part of each breast should reach 165°F; larger pieces may need longer.
- Transfer the chicken to a plate and shred it. Return it to the salsa, adding only as much cooking liquid as you want if the mixture looks watery.
- Scatter the cheese over the top, cover, and let it melt for 10–15 minutes. Serve with tortillas or rice and any toppings you like.
Notes
Cook: About 3–4 hours on low, plus 10–15 minutes for the cheese. Card times use the upper estimate including finishing time. Start with thawed chicken and check for 165°F.
3. Loaded Potato Soup
Thick potato soup needs something crisp on top. Bacon handles that, while chives and a spoonful of sour cream keep each bowl from feeling too heavy.
Mash only part of the potatoes so there’s still something to bite into. A completely smooth soup is fine, but those soft little chunks are half the appeal.
Loaded Potato Soup
Thick potato soup needs something crisp on top. Bacon handles that, while chives and a spoonful of sour cream keep each bowl from feeling too heavy.
Equipment
- 6-quart slow cooker
Ingredients
- 2 pounds Yukon Gold potatoes, cut into 1/2-inch pieces
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 3 cups low-sodium chicken broth
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 can evaporated milk, 12 ounces
- 2 tablespoons cornstarch
- 1 cup freshly shredded cheddar cheese
- 1/2 cup sour cream, plus more for serving
- 6 slices bacon, cooked and crumbled
- 2 tablespoons chopped chives
Instructions
- Combine the potatoes, onion, garlic, broth, salt, and pepper in the slow cooker. Cover and cook on low for 6–8 hours, until the potatoes crush easily with a fork.
- Mash some of the potatoes directly in the pot, leaving the rest in pieces.
- Whisk the evaporated milk and cornstarch together until smooth. Stir into the soup, switch to high, and cover for 20–30 minutes, until thickened.
- Turn off the heat. Add the cheddar a handful at a time, stirring until melted, then stir in the sour cream. Taste and adjust the seasoning.
- Add bacon, chives, and extra sour cream to the individual bowls.
Notes
Cook: 6–8 hours on low, plus 20–30 minutes to finish. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.
4. Barbecue Pulled Pork Sandwiches
Pork shoulder is the cut to buy for this one. It has enough fat and connective tissue to soften during a long cook, giving you meat that shreds instead of turning dry and stringy.
Keep the coleslaw cold until serving. The contrast between cool, crunchy cabbage and warm barbecue pork makes the sandwich.
Barbecue Pulled Pork Sandwiches
Pork shoulder is the cut to buy for this one. It has enough fat and connective tissue to soften during a long cook, giving you meat that shreds instead of turning dry and stringy.
Equipment
- 6-quart slow cooker
Ingredients
- 3 pounds boneless pork shoulder, cut into 3 large pieces
- 1 large onion, sliced
- 1/2 cup low-sodium chicken broth
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup barbecue sauce, plus more to taste
- 8 sandwich buns
- Coleslaw, for serving
Instructions
- Spread the onion across the bottom of the slow cooker and pour in the broth.
- Mix the brown sugar, paprika, garlic powder, salt, and pepper. Rub over the pork and set it on the onions.
- Cover and cook on low for 8–10 hours, until the pork separates easily with a fork.
- Transfer the pork to a board, discard large pieces of fat, and shred. Reserve 1/2 cup of cooking liquid and drain the rest, keeping the onions if you like.
- Return the pork to the cooker with the barbecue sauce and enough reserved liquid to keep it moist. Cover and heat on high for about 15 minutes. Serve on buns with coleslaw.
Notes
Cook: 8–10 hours on low, plus 15 minutes to finish. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.
5. Chicken Parmesan Soup Without the Breading and Frying
Tomato broth, shredded chicken, pasta, and Parmesan give this soup the familiar flavors of chicken Parmesan in a bowl. A little mozzarella melts into the hot soup at the table.
Cook the pasta separately. It takes another saucepan, but it also keeps tomorrow’s lunch from becoming a pot of swollen noodles.
Chicken Parmesan Soup
Tomato broth, shredded chicken, pasta, and Parmesan give this soup the familiar flavors of chicken Parmesan in a bowl. A little mozzarella melts into the hot soup at the table.
Equipment
- 6-quart slow cooker
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 small onion diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes, 28 ounces
- 4 cups low-sodium chicken broth
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- 6 ounces dry penne or small pasta shells
- 1/2 cup grated Parmesan, plus more for serving
- Salt and black pepper, to taste
- 1 cup shredded mozzarella, for serving
- Chopped fresh basil, optional
Instructions
- Add the chicken, onion, garlic, tomatoes, broth, Italian seasoning, and optional pepper flakes to the slow cooker.
- Cover and cook on low for about 4–5 hours, until the chicken reaches 165°F and shreds easily.
- Remove and shred the chicken, then return it to the soup. Stir in the Parmesan and season to taste.
- Meanwhile, cook the pasta according to its package directions and drain.
- Divide pasta among bowls, ladle the soup over it, and top with mozzarella, extra Parmesan, and basil. Store leftover pasta separately from the soup.
Notes
Cook: About 4–5 hours on low. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.
6. A Shrimp Boil You Can Bring to the Table on a Platter
Corn, red potatoes, smoky sausage, and shrimp make a generous-looking dinner without much fuss over side dishes. Set out lemon wedges, melted butter, and extra napkins.
The shrimp go in at the end. They need only a short cook in the hot broth, while the potatoes need a substantial head start.
Slow Cooker Shrimp Boil
Corn, red potatoes, smoky sausage, and shrimp make a generous-looking dinner without much fuss over side dishes. Set out lemon wedges, melted butter, and extra napkins.
Equipment
- 6- to 7-quart slow cooker
Ingredients
- 1 1/2 pounds small red potatoes, halved; quarter any larger ones
- 12 ounces fully cooked smoked sausage, cut into thick coins
- 3 ears corn, husked and cut into thirds
- 1 onion, cut into wedges
- 3 garlic cloves, smashed
- 2 tablespoons seafood seasoning, such as Old Bay
- 4 cups hot water, plus more if needed
- 1 lemon, halved, plus wedges for serving
- 1 1/2 pounds large raw shrimp, thawed and deveined, shells on if preferred
- 4 tablespoons melted butter, for serving
Instructions
- Place the potatoes, sausage, corn, onion, garlic, and seafood seasoning in a 6- to 7-quart slow cooker. Add the hot water and squeeze in the lemon juice. Add a little more water if needed to mostly cover the vegetables, staying within your cooker’s recommended fill level.
- Cover and cook on high for about 4–5 hours, until the potatoes are fork-tender. Check the potatoes before adding the shrimp; they won’t get much more cooking time afterward.
- Stir the shrimp into the hot liquid. Cover and cook on high for about 20–30 minutes, checking early, until the flesh is pearly and opaque throughout.
- Use a slotted spoon to transfer everything to a platter. Serve with melted butter and lemon wedges.
Notes
Cook: About 4–5 hours on high, plus 20–30 minutes for the shrimp. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.
7. Creamy Bacon Ranch Chicken
Often called “crack chicken,” this is the rich, scoopable chicken filling made with ranch seasoning and cream cheese. A little goes a long way on a soft roll or over a baked potato.
Save some bacon for the top instead of stirring it all into the sauce. It stays crisper that way.
Creamy Bacon Ranch Chicken
Often called “crack chicken,” this is the rich, scoopable chicken filling made with ranch seasoning and cream cheese. A little goes a long way on a soft roll or over a baked potato.
Equipment
- 6-quart slow cooker
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup low-sodium chicken broth
- 1 packet ranch seasoning, about 1 ounce
- 8 ounces cream cheese, softened and cubed
- 1 cup shredded cheddar
- 6 slices bacon, cooked and crumbled
- 2 sliced green onions
- Rolls or baked potatoes, for serving
Instructions
- Place the chicken in the slow cooker with the broth and ranch seasoning.
- Cover and cook on low for about 3–4 hours, checking at 3 hours, until the chicken reaches 165°F.
- Lift out the chicken and shred it. Reserve the liquid, leaving about 1/4 cup in the cooker.
- Return the chicken and add the cream cheese. Cover and cook on high for 20–30 minutes, stirring occasionally, until the cream cheese blends into a sauce. Add reserved liquid a spoonful at a time if needed.
- Stir in the cheddar and half the bacon. Once the cheese melts, serve with the remaining bacon and green onions.
Notes
Cook: About 3–4 hours on low, plus 20–30 minutes to finish. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.
Prep time excludes cooking the bacon.
8. Mozzarella-Stuffed Chicken Meatballs
These ask for more hands-on time than salsa chicken. You’ll mix and shape the meatballs yourself, tucking a small cube of mozzarella inside each one.
The payoff comes when you cut into one at dinner. Seal the meat around the cheese carefully; a loose seam gives it an easy escape route.
Mozzarella-Stuffed Chicken Meatballs
These ask for more hands-on time than salsa chicken. You'll mix and shape the meatballs yourself, tucking a small cube of mozzarella inside each one.
Equipment
- 6-quart slow cooker
Ingredients
- 1 pound ground chicken
- 1 large egg
- 1/2 cup plain panko breadcrumbs
- 1/3 cup grated Parmesan
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 ounces low-moisture mozzarella, cut into 12 small cubes
- 1 jar marinara sauce, 24 ounces
- 12 ounces spaghetti, for serving
- Fresh basil and extra Parmesan, optional
Instructions
- Gently combine the chicken, egg, breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Stop mixing once everything is incorporated.
- Divide into 12 portions. Wrap each around a cube of mozzarella and pinch closed, then gently roll into a ball.
- Spread a little marinara in the slow cooker. Arrange the meatballs in one layer and spoon the remaining sauce over them.
- Cover and cook on low for about 3–4 hours, until the chicken portion of the meatballs reaches 165°F. Avoid stirring while they cook so they hold their shape.
- Cook the spaghetti separately according to its package directions. Serve with the meatballs, sauce, and optional basil and Parmesan.
Notes
Cook: About 3–4 hours on low. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.
9. Tex-Mex Chicken and Bean Chili
Fire-roasted tomatoes, a poblano pepper, and cumin give this chili a deeper flavor than plain chicken and beans. The corn adds little pockets of sweetness.
Set out lime wedges and crumbled tortilla chips. Both are worth having, especially if you’re eating a second bowl the next day.
Tex-Mex Chicken and Bean Chili
Fire-roasted tomatoes, a poblano pepper, and cumin give this chili a deeper flavor than plain chicken and beans. The corn adds little pockets of sweetness.
Equipment
- 6-quart slow cooker
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 can fire-roasted crushed tomatoes, 28 ounces
- 2 cans pinto or black beans, 15 ounces each, drained and rinsed
- 1 onion, diced
- 1 poblano pepper, seeded and diced
- 2 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 tablespoon mild chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 cup frozen corn
- Salt, to taste
- Lime wedges, cilantro, and tortilla chips, for serving
Instructions
- Combine everything except the corn, salt, and serving toppings in the slow cooker.
- Cover and cook on low for about 4–5 hours, until the chicken reaches 165°F and the vegetables have softened.
- Remove the chicken, shred it, and return it to the pot with the corn.
- Cover and cook on high for 20–30 minutes, until the corn is hot. Taste for salt and serve with lime, cilantro, and crumbled tortilla chips.
Notes
Cook: About 4–5 hours on low, plus 20–30 minutes for the corn. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.
10. Beef Stew With Carrots and Potatoes
There’s a reason beef stew keeps turning up on cold-weather dinner lists. The potatoes take on the flavor of the broth, the carrots soften, and a modest amount of beef stretches across several bowls.
Browning the beef adds an extra pan to wash, but it also gives the broth a fuller, roasted flavor. Do it in batches so the pieces brown instead of steaming together.
Beef Stew With Carrots and Potatoes
There's a reason beef stew keeps turning up on cold-weather dinner lists. The potatoes take on the flavor of the broth, the carrots soften, and a modest amount of beef stretches across several bowls.
Equipment
- 6-quart slow cooker
Ingredients
- 2 pounds beef chuck, cut into 1 1/2-inch chunks
- 1 teaspoon salt, divided, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon neutral cooking oil
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 3 carrots cut into thick pieces
- 1 onion, diced
- 3 garlic cloves, minced
- 3 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Instructions
- Season the beef with 1/2 teaspoon salt and the pepper. Heat the oil in a skillet and brown the beef in batches. Transfer to the slow cooker.
- Pour a little of the measured broth into the skillet, scrape up the browned bits, and pour everything into the cooker.
- Add the vegetables, remaining broth, tomato paste, Worcestershire sauce, thyme, bay leaf, and remaining 1/2 teaspoon salt. Stir to combine.
- Cover and cook on low for 8–10 hours, until the beef and vegetables are tender.
- Remove the bay leaf. Stir in the cornstarch slurry, switch to high, and cover for 20–30 minutes, until the broth thickens. Adjust the seasoning before serving.
Notes
Cook: 8–10 hours on low, plus 20–30 minutes to thicken. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.
11. White Bean Chicken Chili With Green Chiles and Lime
For a change from tomato-based chili, this version uses white beans, green chiles, and a little sour cream. Mash some of the beans to thicken the broth without making it heavy.
Lime juice goes in at the end, where you can actually taste it. Start with a tablespoon and add more if your bowl needs a brighter finish.
White Bean Chicken Chili
For a change from tomato-based chili, this version uses white beans, green chiles, and a little sour cream. Mash some of the beans to thicken the broth without making it heavy.
Equipment
- 6-quart slow cooker
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 cans cannellini or great northern beans, 15 ounces each, drained and rinsed
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can mild diced green chiles, 4 ounces
- 3 cups low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup sour cream
- 1–2 tablespoons fresh lime juice
- Sliced avocado, cilantro, and crushed tortilla chips, for serving
Instructions
- Add the chicken, beans, onion, garlic, green chiles, broth, cumin, oregano, and salt to the slow cooker.
- Cover and cook on low for about 4–5 hours, until the chicken reaches 165°F and shreds easily.
- Lift out the chicken. Mash some of the beans against the side of the pot to thicken the broth, then shred and return the chicken.
- Turn off the heat. Whisk a little hot broth into the sour cream, then stir that mixture into the chili. Add lime juice and adjust the salt.
- Ladle into bowls and add avocado, cilantro, and tortilla chips. Leave the chips on the table so they stay crunchy until you’re ready for them.
Notes
Cook: About 4–5 hours on low. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.