Slow Cooker Recipes: Effortless Meals for Every Occasion

If there is one thing I struggle with as far as meal planning goes, it is finding simple recipes that I can more or less dump and forget for the day. I find I wake up, EXHAUSTED, too tired to think of making breakfast and when I get home at the end of the day, the exhaustion has increased and cooking dinner is the last thing on my mind, not to mention the thought of how many dishes will need to be cleaned up at the end of the night.

All this to say, I have a slow cooker and yet I keep forgetting that I can use this glorious appliance to make my life a little bit easier and not just for dinners, but for so much more!

Essential Slow Cooker Tips

If you don't have a slow cooker yet you will want to figure out which size will best suit your needs. If you are a small family of 1-2 people a 3-4 quart pot will be perfect. The most standard crockpot size is 5-7 quarts. 8-10 quarts might be too large and is considered great for large parties or cooking a turkey. And a 2 quart pot is a great addition to have if you like making dips and appetizers.

You will find that layering ingredients for certain recipes properly is essential for optimal cooking results. So if a recipe calls for a certain layering system, it's always best to follow the recipe exactly.

Of course good old Martha Stewart helps understand how to convert traditional recipes into slow cooker recipes. Here's the article I found most helpful. CLICK HERE

Now onto the recipes themselves....

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Breakfast Delights

Overnight oats recipe for a nutritious start.

4 Servings

1 cup rolled oats

3 cups water

1/4 cup heavy cream

1/4 - 1/2 cup brown sugar

1. Place oats and water into a small 2 quart crockpot and cook LOW for 8 hours or overnight.

2. The next morning add the heavy cream and brown sugar, gently stirring until incorporated and serve

Egg casserole that can feed a crowd.

30 oz shredded hash browns

1 pound breakfast sausage

8 oz cheddar

8 oz mozzarella

3 green onions

12 eggs

½ c milk

½ t salt

¼ t pepper

1. Grease the slow cooker and arrange ½ hashbrowns in the bottom. Layer in half of sausage and half of each cheeses and green onions. Repeat hash brown, sausage and cheese layers

2. In a large bowl whisk eggs, milk, salt and pepper and then slowly and evenly pour on top. Cook HIGH 4 hours LOW 8 hours or until eggs are set. Scoop and serve.

   
   

Breakfast burrito filling that can be made ahead of time.

1 pound breakfast sausage

28 oz thawed O’Brien's potatoes

2 c cheddar

12 large eggs

½ c 2% milk

¼ t salt

⅛ t pepper

12 8 inch flour tortillas

1. In large skillet cook sausage over medium heat until no longer pink. About 8-10 minutes, drain

2. In a greased slow cooker layer potatoes, sausage and cheese. In a large bowl mix milk, eggs, salt and pepper and then pour over top

3. Cook covered 3 ¾ - 4 ¼ hours or until eggs are set and a thermometer reads 160 F. Uncover and let stand 10 minutes before serving.

4. Serve in tortillas and with desired toppings

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Hearty Soups and Stews

Classic chicken noodle soup that’s easy and filling.

8 Servings

1 ½ pound chicken breasts

1 yellow onion diced

3 large carrots coins

2 ribs celery

3 cloves minced garlic

½ t thyme

½ t rosemary

½ t salt

¼ t pepper

1 bay leaf (optional)

2 t chicken bouillon

8-9 cups chicken broth

8 oz egg noodles

1. Into the bottom of slow cooker add chicken. Top with onions, carrots, celery, garlic, thyme, rosemary, salt and pepper and bay leaf.

2. Dollop chicken bouillon on top then pour in broth and gently stir together. Cover and cook on LOW for 6-8 hours (HIGH 3-4 hours)

3. Remove chicken and shred. Discard bay leaf and return shredded chicken back to pot

4. Cook egg noodles according to package instructions

5. Add egg noodles to the pot and cook on LOW for 5 minutes

6. Serve

   
   

Tortilla soup that simmers to perfection.

12 Servings

3 chicken breasts

2 t chili 

1 t cumin

Salt and pepper to taste

1 onion

1 red bell pepper

1 yellow bell pepper

28 oz can diced tomato with juice

10 oz green chiles

3 c chicken broth 

1 whole chipotle pepper in adobo sauce

4 oz tomato paste

15 oz black beans drain rinse

1 lime juiced

Sour cream, avocado, cheese - for serving

1. Place chicken in slow cooker. Sprinkle seasonings. Add veggies, broth, paste and beans. Stir and cook HIGH 5 hours (8 hours LOW) Stir in lime juice

2. Shred chicken and add back to pot and serve

   
   

Chili packed with flavor.

10 Servings

2lb ground beef

1 onion

3 garlic cloves minced

2 t cumin

2 T chili powder

1 t garlic powder

1 t dried oregano

1 ½ t salt

½ t pepper

15oz black beans drain rinse

30 oz kidney beans drain rinse

30 oz diced tomato with juices

10 oz green chiles

30 oz tomato sauce

1. In a large skillet over medium-high heat add beef and sauté 4-5 minutes breaking up with a spatula

2. Add onion to skillet and sauté until tender 4-5 minutes. Add minced garlic and seasonings. Cook another 30 seconds. Transfer to slow cooker

3. Add remaining ingredients. Stir to combine and cook on HIGH 3-4 hours or LOW 6-8 hours

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Main Dish Marvels

Pulled pork that’s perfect for sandwiches or tacos.

5 cups Pulled Pork

4lb pork shoulder

¼ c Worcestershire sauce

4 cloves garlic

2 t paprika

⅓ c brown sugar

2 t salt

½ t pepper

1 c BBQ sauce

1. Make rub by combining paprika, sugar, salt and pepper

2. Slice garlic into 8-10 slivers. Cut slits into pork and place garlic inside. Pat pork with rub. Place into pot and pour Worcestershire sauce over top

3. Cook LOW 5-6 hours HIGH 3-4 hours

4. Meat should be 195, to pull apart easily. If not done extend time 30 minutes longer

5. If using a bone in roast, remove excess fat. Shred pork and add BBQ sauce

6. Serve on buns with coleslaw or in tortillas for a delicious taco dinner.

   
   

Marry Me Chicken for an easy take on a popular dish.

4 Servings

4 chicken breasts

2 t Italian seasoning

Salt and pepper to taste

1 T butter

1 t oil

½ c broth

4  T sundried tomatoes, drained

1 t paprika

1t garlic

1t chicken bouillon

1 c sour cream/ heavy cream 

1 T starch + 2 T water (optional)

2-3 T Parmesan

2T parsley

1. Season chicken with salt, pepper and Italian seasoning

2. Heat butter and oil, directly in the bottom of slow cooker, if it has a browning function. Pan fry, skin side down until golden

3. Turn chicken breasts over (transfer into slow cooker, if not already using) and pour in chicken broth. Season with paprika, garlic and add the sundried tomatoes

4. Cover and cook on LOW 90 min-2 hours, until chicken reaches 165

5. Make cornstarch slurry and stir into sauce 10 minutes before cooking time is over (If you are using sour cream you can leave this out)

6. Pile chicken to one side of the pot and add sour cream OR heavy cream, stir until incorporated. Stir in the Parmesan and parsley

7. Serve chicken over rice, noodles, mashed potatoes or however you like.

   
   

Macaroni and cheese that is rich and satisfying.

16 oz box of elbow macaroni 

1 ½ cups plain Greek yogurt

1 cup water

1 c heavy cream

4 T unsalted butter

1 t salt

½ t pepper

¼ t paprika

⅛ t cayenne

¼ pound American cheese

8 oz shredded cheddar

1 c gouda

1. In a slow cooker (6-8 quart) add noodles, water, yogurt, heavy cream, butter, salt, pepper, paprika and cayenne, whisk until combined. 

2. Cover and cook on HIGH for 30 min. Stir the mixture, cover and cook another 25 min or until noodles are tender. If still not done continue cooking and check in 10 minute increments

3. With slow cooker still on HIGH heat add American cheese, gently folding until melted. Working in 3 batches fold in the cheddar and gouda making sure cheese is melted in between each batch

4. Serve immediately or set to warm and stir occasionally until ready to serve

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Side Dishes Made Easy

Garlic mashed potatoes that are creamy and flavorful.

5lb potatoes peeled or unpeeled

6 cloves minced garlic

1 cup broth

⅓ c softened butter

½ c sour cream/ Greek yogurt

½ c-1 c unsweetened almond milk

Salt and pepper to taste

1. Into slow cooker: diced potatoes, garlic and broth. Cook HIGH 3-4 hours until potatoes are fork tender

2. Place slow cooker to the warm setting and add in butter, sour cream and ½ c milk to start. Mash with potato masher and add more milk if desired until you reach your preferred consistency.

3. Add salt and pepper and give a mix until the taste is to your liking.

   
   

Spinach Artichoke Dip that is sure to please a crowd.

10 oz spinach fresh, rough chop

13 oz can artichoke hearts drain chop

8oz cream cheese 1 inch cubes

1 c Greek yogurt

1 c shredded mozzarella

½ c grated Parmesan

⅓ c finely chopped onion

4 cloves minced garlic

½ t pepper

¼ t salt

1. Combine all ingredients into slow cooker

2. Cover and cook LOW 2-3 hours HIGH 1 hour

3. Stir, taste test and serve

   
   

BBQ meatballs perfect to bring to any party or gathering.

1 18oz jar Grape Jelly

1 18 oz bottle BBQ sauce

1 32oz bag frozen meatballs

1. Whisk jelly and BBQ sauce into slow cooker. Add frozen meatballs and gently stir to coat. Cook HIGH 2-3 hours, LOW 3-4 hours

   
   

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Sweet Treats: Desserts in the Slow Cooker

Chocolate lava cake that oozes deliciousness.

CAKE

1 box Betty Crocker Delights Super Moist Triple Chocolate Fudge Cake mix

1 c milk

½ c vegetable/avocado oil

3 eggs

TOPPING

1 box (4 serving size) chocolate instant pudding and pie filling mix

2 cups cold milk

2 cups chocolate chips

1. Grease crockpot. In large bowl beat cake ingredients with electric mixer on medium speed for 2 minutes or until thick. Pour into slow cooker

2. In medium bowl, beat pudding mix and 2 c cold milk with whisk 2 minutes or until thick. Pour into slow cooker over cake batter, do not mix. Sprinkle chocolate chips on top

3. Place folded clean dish towel under slow cooker lid, to prevent condensation dripping onto cake. Cover and cook on LOW 3-3 ½ hours until cake is set around the edges but is soft in the center.

4. Uncover and set ceramic insert on a cooling rack for 30 minutes

5. To serve, use a spoon to scoop and store any remaining cake, covered in fridge

   
   

Bread pudding recipe that uses stale bread for a delightful dessert.

8 c bread cubed

1 c raisins (optional)

2 c milk

4 eggs

¼ c butter, melted

¼ c sugar

½ t vanilla

¼ t nutmeg

1. Place bread and raisins into slow cooker

2. Mix milk, eggs, butter, sugar, vanilla and nutmeg into a bowl, pour over bread, toss evenly to coat.

3. Cover and cook LOW until a knife is inserted in the center and comes out clean, about 3 hours

   
   

Apple crisp that hits the sweet tooth just right.

APPLE FILLING

⅓ c sugar

1 T cornstarch

½ teaspoon ground ginger

½ teaspoon ground cinnamon

6 cups apples - peeled, cored and chopped

(Mix all together in small bowl)

TOPPING

1 c all purpose flour

½ c brown sugar

½ c sugar

½ t cinnamon

¼ t nutmeg

Pinch of salt

½ c cold butter cut 

1 c chopped walnuts

(Mix all but nuts together until crumble form, stir in nuts)

1. Place apple filling into bottom of slow cooker

2. Pour cornstarch mixture on top, add 2 Tablespoons of lemon juice and stir

3. Sprinkle crumble topping on top and cook LOW 4 hours HIGH 2 hours

4. Turn off cooker, partially uncover and let harden 1 hour

   
   

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Conclusion

These slow cooker recipes are practical, versatile and delicious. They make weekday meal planning easy with their "fill it and forget it" style of cooking. Let me know if you have a favorite go-to slow cooker recipe in the comments below!