I do like to cook, but some days, particularly certain afternoons, I experience that unique kind of tiredness that makes even the prospect of boiling water for pasta feel like a negotiation. I believe that the slow cooker is meant to bridge the gap between \”I want to cook and eat a decent meal\” and \”I don\’t want to babysit the stove.\” All 30 of the dinners listed below do the same thing: use cheap and forgiving ingredients like beans, chicken thighs, lentils, root vegetables, and smoked meat, and let time do the work. Most don\’t seem to mind the stretches that go into lunch. Some of them get better the next day.
Here are a few tips I have gathered from repeatedly doing these guides. Remember that your slow cooker is not going to add in a browned flavor. If it calls for browning the meat and/or aromatics, you will need to do that in a separate skillet before transferring to the slow cooker. Put the salt in at the end, not the beginning. When doing long cooks, there are various concentration methods that may surprise you. Additionally, try not to look. Every time you lift the lid, you add an additional 15 to 20 minutes to your cook time. I’m listing 30 dinners that I alternate between. Each has a why-pick-this-tonight hook, so you can scan why this dish was chosen, time and look through doneness cues so you don’t have to guess, and a swap if your pantry differs from mine.
Contents
- 1) Salsa Verde Chicken
- 2) Slow-Cooker Potatoes And Chili
- 3) Lentil Stew
- 4) Honey Garlic Chicken
- 5) Beef And Bean Chili
- 6) Slow-Cooker Marinara Sauce
- 7) BBQ Pulled Chicken
- 8) Red Beans And Rice
- 9) Chicken Tortilla Soup
- 10) Split Pea Soup
- 11) Creamy Tomato Chicken
- 12) Sausage And Peppers
- 13) Slow-Cooker Chicken And Dumplings
- 14) Black Bean Chili
- 15) Teriyaki Meatballs
- 16) Slow-Cooker Taco Meat
- 17) White Chicken Chili
- 18) Sausage And Potato Stew
- 19) Slow-Cooker Chicken Fajitas
- 20) Tomato Braised Chickpeas
- 21) Slow-Cooker Beef And Barley Soup
- 22) Sweet Potato And Black Bean Stew
- 23) Slow-Cooker Chicken Noodle Soup
- 24) Peanut Chicken Stew
- 25) Stuffed Pepper Casserole
- 26) Slow-Cooker Mac And Cheese
- 27) Slow-Cooker Sloppy Joes
- 28) Chicken And Rice
- 29) Slow-Cooker Vegetable Curry
- 30) French Onion Chicken
1) Salsa Verde Chicken
Why Salsa Verde Chicken deserves to be on here: The chicken is tender enough to be shredded and used as a topping, and one jar of salsa verde works a double duty as a marinade and sauce. For tacos, bowls, or just plain chicken on greens where no effort is involved, this is the one I reach for.
To prepare this, I start by placing 1.5 to 2 pounds of boneless, skinless chicken thighs into the slow cooker. I then dump one 16 ounce jar of salsa verde on top along with a teaspoon of cumin and a pinch of salt. From there I cook it on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken is done when it can easily be shredded with a fork. If you’re having to saw at it, it needs another 30 minutes. Shred chicken directly in the pot to soak up all the sauce.
For a smokier, a bit sweeter option, go with Salsa roja (red). Pork shoulder cubed into 2-inch pieces provides a stronger taste; just raise LOW to 7-8 hours.
2) Slow-Cooker Potatoes And Chili
The pitch for Slow-Cooker Potatoes And Chili: Adding potatoes into the chili makes it a one bowl meal instead of a side dish situation. The potatoes will take in the chili flavor better than rice would.
In a skillet, brown one pound of ground beef, then drain the grease and put the beef into the slow cooker. Add chopped onion, 4 minced garlic cloves, 2 cans of diced tomatoes (14.5 ounces each), 1 can of kidney or pinto beans (15 ounces) – drained, 2 diced russet potatoes, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1 teaspoon salt. Set the cooker to LOW for 6-7 hours. The potatoes are done once fork-tender, and the chili should reduced to a thicker stew consistency (not a soup). Put in cheese.
Change: white potatoes to sweet potatoes (sweeter, holds shape better). Turkey for beef lowers fat content while keeping a lot of flavor.
3) Lentil Stew
Why Lentil Stew pulls its weight: Lentils can be found in any grocery store and are the cheapest option for protein, plus they don’t need to be soaked or cooked pre-hand like other beans that you would use in a slow cooker. This is a meal I make on repeat for cold Tuesdays.
In a big cooking pot, add a total of 1.5 cups of lentils (rinse them and remove any rocks; can be green or brown), 1 onion (diced), 3 cloves of garlic (minced), 2 carrots (diced), 2 stalks of celery (chopped), 6 cups of either vegetable or chicken broth, 1 can (14.5 oz) of diced tomatoes, 2 bay leaves, 1 tsp of cumin, and salt to your preference. Set it on LOW for 6-7 hours. The stew will be done once the lentils are soft but not mushy and the broth has a thick consistency from the starch. To finish, squeeze a lemon and add some chopped parsley; this brings everything to life.
*Swap: If you want a creamier stew, use red lentils, which break down faster. For those, shorten the cook time to 4-5 hours.* For greens, add chopped kale or spinach in the last 20 minutes.
4) Honey Garlic Chicken
What Honey Garlic Chicken gets you: I can always rely on honey garlic chicken to be a simple dinner option that won’t cause a fuss from my kids. Plus, I can prepare it using ingredients I always have in the pantry.
In a bowl, combine 1/3 cup honey, 1/3 cup soy sauce, 1/4 cup ketchup, 1 tablespoon rice vinegar, plus 6 cloves of minced garlic and a teaspoon of grated ginger, if available. Pour sauce over 2 pounds of bone-in chicken thighs in the slow cooker. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. The chicken is done when there are no traces of pink, and the sauce has reduced down to a shiny glaze that coats the meat. If the sauce is too thin at the end, move it to a small saucepan and simmer on the stove for 5 minutes.
Substitutes: Boneless skinless thighs cook quicker (3-4 hours on LOW). Kids view chicken drumsticks as a novelty.
5) Beef And Bean Chili
Why Beef and Bean Chili is Worth It: Did you start your slow cooker? That means dinner can be served at any time you want! The best part is, you don’t even have to set it to be ready at a specific time because it gets better the longer it cooks. You can even set it up before lunch, and it will be ready for dinner.
Brown 1.5 pounds of ground beef (or beef chuck, cut into 1/2-inch cubes for a chunkier chili), and dump into the slow cooker. Add one chopped onion, 4 chopped garlic cloves, two 15-ounce cans of beans (any mixture of kidney, pinto, or black beans – drained), one 28-ounce can crushed tomatoes, one 14.5-ounce can of diced tomatoes, 3 tbsp of chili powder, 1 tbsp of cumin, 1 tsp of smoked paprika, 1 tsp of oregano, and add salt to taste. Cook on LOW for 7-8 hours. Finished when the meat becomes tender (cubed beef should be fork-pulled apart) and the chili has thickened; scrape the bottom for any caramelized bits, and mix them in. Top with sour cream, shredded cheese, and lime wedges.
Substitute: For a healthier option, you can use turkey or chicken. If you are vegetarian, you may increase the beans to three times the original amount and, at the end, add 2 cups of cooked bulgur or quinoa.
6) Slow-Cooker Marinara Sauce
*Slow Cooker Marinara Sauce, why it works here:* In addition to being healthy, slow-cooker marinara sauce tastes nothing like jarred sauces, will cover 4-5 pasta dinners, give you a sense of accomplishment, and it freezes well!
In a slow cooker, combine two 28-ounce cans of whole peeled tomatoes, one chopped onion, six minced garlic cloves, 1/4 cup olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, a pinch of red pepper flakes, and a sprig of fresh basil (or 1 teaspoon dried). If you want your dish to be thicker, set on LOW for 6-8 hours and leave the lid partially opened during the last hour to let steam escape. The sauce is ready when the tomatoes have completely broken down, and the sauce has darkened to a rust orange (the oil and tomatoes are combining). Before serving, taste the sauce and adjust the salt. You can add a tablespoon of butter to enhance the richness, if desired.
Swap: For meat sauce, include browned Italian sausage or ground beef during the last 2 hours. Shredded carrot adds natural sweetness without added sugar.
7) BBQ Pulled Chicken
What BBQ Pulled Chicken gets you: Pulled chicken in BBQ sauce can be made into sandwiches, salad bowls, baked potatoes, or quesadillas, depending on what else you have. Two pounds of chicken thighs will feed 4-6 people and there may be leftovers.
Place 2 pounds of boneless, skinless chicken thighs in the slow cooker. Pour in 1 cup of BBQ sauce (either store bought or homemade), 1/4 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire, and 1 teaspoon of smoked paprika. Set to cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken is done when it can be shredded easily with 2 forks in the pot. Before shredding, drain off some of the liquid, otherwise the chicken will be too soupy. Serve on toasted brioche buns with pickles and slaw.
Swap: To obtain a more traditional and classic pulled pork sandwich, adjust the setting to LOW and cook for 8-9 hours.
8) Red Beans And Rice
Why Red Beans And Rice make the diary: Red beans and rice are easy to make and cheap to buy, and the slow cooker does the hard work of cooking for you.
Soak overnight 1 pound of dried red kidney beans. (Quick soak: cover beans with water, boil for 2 minutes, remove from heat and let sit for 1 hour, drain). Place in slow cooker the following: 1 pound of sliced andouille sausage (cut into 1/2 inch rounds), 1 chopped onion, 3 stalks of celery (chopped), 1 green bell pepper (diced), 4 cloves of garlic (minced), 1 Tbsp. of Cajun seasoning, 2 bay leaves, and 6 cups of water or chicken broth. Cook on LOW for 7-8 hours. The beans are done when they are fully tender, splitting on the edges, creating a natural creaminess. If you wish to add salt, wait until the very end. Salting the beans earlier will toughen the bean skins. Serve with white rice cooked separately.
Swap: Using canned red beans (3 cans, drained) will shorten the cook time to 4 hours, but the beans will be softer and there will be less richness in the broth. For a healthier option, smoked turkey legs can be used in place of the sausage.
Rachael’s Nutrition Note
By combining beans and rice, you obtain a plant-based source of complete protein, meaning it contains all nine essential amino acids your body cannot synthesize. The combination of beans and rice also supplies your body with adequate amounts of fiber and healthy, complex carbohydrates, which promote overall health and help provide a feeling of fullness.
9) Chicken Tortilla Soup
Why Chicken Tortilla Soup makes the cut: Chicken tortilla soup is the slow-cooker dinner that feels like takeout but costs almost nothing, and the toppings let everyone customize their bowl.
To make this soup, add 1.5 pounds of boneless skinless chicken thighs (or breasts), 1 28 ounce can of crushed tomatoes, 4 cups of chicken broth, 1 15 ounce can of black beans (drained), 1 15 ounce can of corn (drained), 1 diced onion, 4 cloves of garlic, 1 chopped jalapeno (seeds in if you like heat), 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, and some salt to taste to a slow cooker and cook on LOW for 6-7 hours. You will know the chicken is done when it’s shreddable, so take it out, shred it away from the pot, and add it back to the soup. Add the juice of one lime and finish with a handful of chopped cilantro. To add extra texture and taste to the soup, top it with tortilla chips, crushed avocado, and shredded cheese.
Swap: Adding rotisserie chicken in the last hour skips the raw chicken step. Substitute with a can of pinto beans if that’s what you have instead of black.
Nathaniel’s Pantry Notes: Bone-In Skin-On Chicken Thighs
Chicken thighs appear in approximately one third of these recipes. This is no coincidence. Thighs are the cuts that are able to withstand long cooking times without drying out as well as being consistently cheaper than breasts.
What many people fail to mention about using a slow cooker is that regardless of the type of seasoning, chicken breasts will dry out after 5 hours due to being devoid of any connective tissues or fats that would retain moisture. However, chicken thighs do possess connective tissues and fats. For that reason, all recipes in this compilation that incorporate chicken will default to chicken thighs.
• Bone-in beats boneless for flavor. The bones release collagen and gelatin into the broth as they cook, which is what makes a soup or sauce taste like more than the sum of its parts. Boneless thighs are faster to prep but the result is thinner. If you have time, go bone-in.
• Skin-on is a flavor decision, not a texture one. Slow-cooker chicken skin doesn’t get crispy, it goes flabby. But the fat under the skin renders into the broth, which is good. Pull the skin off before serving if you don’t want the texture.
• Two thighs per person is the rule. A bone-in thigh is about 6 ounces with bone, 4 ounces of meat. Two thighs is one adult serving with some leftover broth-soaked meat for tomorrow.
**What I buy:** At any grocery store, I buy the 5-pound family pack of bone-in skin-on chicken thighs, which usually costs $2-3 per pound. I separate into two-pound portions and freeze what I won’t use this week. The boneless skinless packs at Costco are good for recipes for which you don’t need the bone (taco meat and fajitas, for example).
10) Split Pea Soup
The case for Split Pea Soup: With definite time considerations given to the preparation of this meal, split pea soup is a bargain at about $3 for a serving of smoked meat and split peas. The smoked meat adds flavor to the pea soup.
Wash 2 cups of green or yellow split peas and put them in a slow cooker with 1 chopped onion, 2 chopped carrots, 2 sticks of chopped celery, 4 minced cloves of garlic, 1 smoked ham hock (or 1 cup of diced ham), 6–7 cups of water or chicken broth, 2 bay leaves, 1 teaspoon of dried thyme, and a little salt (you can wait to season more at the end since the ham will add some salt). Cook on LOW for 7 to 8 hours. The soup is done when the peas have turned to a puree and the soup is thick and slightly chunky (you should be able to stir it smooth with a spoon). If you used ham hock, take it out, shred the meat off, put it back in, and add a bit of vinegar to liven it up. Finish it with some freshly ground black pepper.
Swap: An old ham bone from a holiday dinner works the best. For a vegetarian version, do not add the meat and include 1 teaspoon of smoked paprika and 1 tablespoon of soy sauce for a savory depth.
11) Creamy Tomato Chicken
**Where Creamy Tomato Chicken earns its spot:** Creamy Tomato Chicken can be served on top of any food such as pasta, rice or polenta so it is an easy dish to prepare. \n\nCombine 2 lbs of boneless skinless chicken thighs or breasts, 28 oz of crushed tomato, 6 oz of tomato paste, 4 minced garlic cloves, 1 tsp of Italian seasoning, 1 tsp of salt, and 0.5 tsp of red pepper flakes, and 1 tbsp of brown sugar (it counters the acidity of the tomatoes). Cook on LOW for 5-6 hours. Finished when the chicken can be shredded easily and sauce is thick enough to coat a spoon. In the last 15 minutes, add half a cup of heavy cream and half a cup of grated parmesan. The sauce will change color from a bright red to dark orange-pink. If you have fresh basil, make sure to put it on top.
Switching to half-and-half or evaporated milk works for those who do not have heavy cream (though it is a bit less rich). Cheesy flavors are enhanced with the addition of sun-dried tomatoes and garlic.
12) Sausage And Peppers
The case for Sausage and Peppers: Sausage and Peppers is the epitome of a \”set-it-and-forget-it\” slow-cooker dinner. It only takes a couple of minutes for prep work, and a few hours later it starts smelling incredible. It is quite versatile as it can be served on rolls, over rice, or by itself with some bread.
In a skillet, brown 1.5 pounds of your choice of sweet or hot Italian sausage. After 1.5 pounds of sausage has browned, cut the sausage into 1 inch medallions. Make sure to cook each medallion on each side for approximately 4-5 minutes until fully cooked. Do not skip this step as more depth of flavor is added to the sauce from the browned sausage than from the plain tomatoes. Transfer the sausage to the slow cooker along with 3 sliced bell peppers (your choice of color) and 2 large sliced onions & 6 cloves of garlic (minced). Also, add 1 28 oz. can of crushed tomatoes, 1 tsp. of Italian seasoning, 1/2 tsp. of fennel seeds and some salt to taste. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours. It is finished when the peppers and onions have cooked down into the sauce and the sausage is cooked through. Serve on toasted hoagie rolls with provolone cheese that has been melted.
As a lighter alternative, you can use chicken sausage, but for added richness, bone-in chicken thighs should be placed beneath the sausage. If you want an earthy variation, add some sliced mushrooms during the final hour.
13) Slow-Cooker Chicken And Dumplings
Slow-Cooker Chicken, why it works here: Slow-cooker chicken and dumplings is the dish my grandmother made (not in a slow cooker) that I’ve been making (in a slow cooker) for hundreds of times, and it always, without fail, gives me comfort on a chilly evening.
Place two pounds of boneless skinless chicken thighs into your slow cooker with two diced carrots, two chopped celery ribs, one diced onion, four cloves of garlic, and six cups of chicken broth. Add one teaspoon of dried thyme, one teaspoon of salt, and half a teaspoon of black pepper. Cook on LOW for six hours. Once the chicken has cooked, remove it from the slow cooker, shred it, and return it to the pot. For the dumplings, combine two cups of Bisquick (or, for a substitute version, use two cups of flour + one tablespoon baking powder + one-half teaspoon salt) and two-thirds cup of milk to create a thick batter. Spoon some of the batter on top of the soup, cover the slow cooker, and cook on HIGH for 30-40 minutes. The dumplings are done when they have puffed up and are twice the size. Once ready, poke one with a toothpick; if it comes out clean, they are ready. In the last five minutes of cooking, add half a cup of heavy cream to the broth if you want it to be creamy.
Swap: For the dumplings, you can use frozen biscuit dough (cut into fourths). As a colorful and sweet addition, add frozen peas during the last 15 minutes.
14) Black Bean Chili
What makes Black Bean Chili work: Black bean chili is one of the most affordable options for a week night dinner, can be prepped in about 10 minutes, and somehow tastes even better on day 2!
Combine three 15 ounce cans of black beans (drained), one 28 ounce can crushed tomatoes, one 14.5 ounce can diced tomatoes with green chilis, one diced onion, 4 cloves of garlic (minced), 1 diced bell pepper, 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, and 1/2 teaspoon of salt. Cook on LOW for 6-7 hours. The soup is done when it is thickened, when some of the beans have broken down to make it creamy, and when the spices smell ‘cooked’ instead of raw. At the end, add 1 tablespoon of lime juice and a small handful of chopped cilantro. Top with sour cream, avocado, and corn chips.
Swap: To make it heartier, brown 1 pound of ground beef or turkey and add it at the beginning. To add smoky heat, stir in a chopped can of chipotle in adobo.
Nathaniel’s Pantry Notes: Dried vs. Canned Beans in the Slow Cooker
Approximately one-third of these recipes call for beans, and when it comes to dried beans, the slow cooker truly has no competition. This is, and has always been, untrue for stovetop weeknight recipes.
Central idea: legumes absorb liquid while they cook, so the taste is both from the liquid (broth) surrounding the beans and the beans. Considering that, one of the reasons canned beans are not as useful as dried beans is because they are only cooked in water, and their beans are not contributing to the sauce, they’re just a transportation method. Both have their place.
• Dried beans need 7-8 hours on LOW and don’t need pre-soaking in the slow cooker. Some sources say to soak overnight, the slow cooker makes that optional for most beans (kidney beans are the exception, they contain a toxin that pre-soaking helps remove). Just rinse, pick out the pebbles, and dump them in.
• Salt at the end, never at the start. Salt in the cooking liquid toughens the bean skins and slows softening. Add salt only in the last 30 minutes or at the table. This is the single most common mistake people make with bean recipes.
• Acid at the end too. Tomatoes, vinegar, lime juice, and lemon juice all toughen bean skins the same way salt does. If a recipe has a lot of tomato, expect the beans to take an hour longer than they would in plain water.
What I buy: Camellia or Goya dried beans (approximately $2–3 per pound) and I get any color for the from-scratch versions. For canned beans, use Bush’s or any grocery store brand. Don’t forget to drain and wash them because the liquid in the can is starchy and salty. One can of canned beans is about 1.5 cups. This is approximately the same as what 1/3 cup of dried beans yields when cooked.
15) Teriyaki Meatballs
Where Teriyaki Meatballs earn their spot: You can’t go wrong with Teriyaki Meatballs! They’re easy to make for parties and go great with rice and broccoli for a quick Tuesday night dinner.
Place the entire 32 ounces of frozen Italian-style or plain meatballs into a slow cooker. In a separate bowl, mix together 1 cup of soy sauce, 1/2 cup of brown sugar, 1/4 cup rice vinegar, 4 cloves of minced garlic, 1 tablespoon of fresh ginger (or 1 teaspoon dry), and 1 tablespoon of corn starch dissolved in 2 tablespoons of cold water. Pour this sauce over the frozen meatballs. If you put the meatballs in while still frozen, meatballs should be cooked in the sauce for four hours on LOW. If the meatballs were defrosted and added previously to the sauce, meatballs should be cooked on HIGH for two hours. Meatballs are done cooking when they are heated, (165° F) and the sauce has thickened to be a glossy coating. Coat meatballs in sauce to serve and add rice with sesame seeds and chopped green onions on the top of your serving.
Swap: Homemade meatballs (combine 1.5 pounds of ground beef, 1/3 cup of breadcrumbs, 1 egg, salt and pepper) and either bake them or pan-fry them first and it goes from “fine” to “really good.” If you want to make it Hawaiian style, add pineapple chunks in the last hour.
16) Slow-Cooker Taco Meat
**What makes Slow-Cooker Taco Meat work:** You can tell just by walking through the door that slow-cooker taco meat means that dinner is almost done. You just need to grab some tortillas, cheese, lettuce, salsa, and you will be eating a meal in less than 5 minutes.
In your slow cooker, add 1.5 lbs of browned ground beef (drain off most of the fat), or 2 lbs of uncooked chicken thighs (no browning necessary). In addition to the beef/chicken, add 1 diced onion, 4 minced garlic cloves, 2 tbsp of chili powder, 1 tbsp cumin, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, and a cup of salsa or 1 cup beef broth. Cook on LOW for 5-6 hours. The beef is done once it is tender and the spices have combined to form a thick sauce (not soupy). The chicken is done once it is easily shredable with a fork. Warm tortillas can be served with any toppings you like.
Replace ground beef with ground turkey to reduce calories. A 4 ounce can of green chiles, combined with the spices, will contribute mild heat and a more fresh flavor.
17) White Chicken Chili
Why White Chicken Chili belongs here: White chicken chili is the kind of dinner that looks like it took skill and took 15 minutes of prep. The primary source of the flavor comes from the green chiles.
For the slow cooker chicken thigh recipe, start by placing 2 pounds of.*boneless skinless* chicken thighs into the slow cooker, along with: three 15 oz. cans of drained great northern/cannellini beans; two 4 oz. cans of mild green chiles; one chopped onion; 4 minced garlic cloves; 4 cups chicken broth; 2 tsp of cumin; 1 tsp of oregano; 1 tsp of salt; and if you would like a pinch of cayenne pepper for heat. You will want to set the slow cooker to LOW for 6-7 hours. Once done, the chicken should shred easily (pull out, shred, return). In the last half hour of cooking, take about 1/2 cup of the beans out and mash them against the side of the pot to help thicken the broth and create a creamy texture (without dairy). Then, add 1/2 cup of sour cream, the juice of 1 lime, and soon before serving top with cilantro and tortilla chips.
For added sweetness, combine 1 cup corn (frozen or canned) with the beans. A creamier variation is to stir in pepper jack cheese instead of sour cream.
18) Sausage And Potato Stew
Why Sausage And Potato Stew belong here: The sausage and potato stew is a stick-to-your-ribs kind of meal for this cold weather. Plus, the sausage flavors the broth and you won’t need much else.
Slice 1.5 pounds of smoked sausage (kielbasa or Polish-style) into rounds that are 1/2 inches thick. Add to the slow cooker 1.5 pounds of Yukon Gold potatoes (cut into 1-inch pieces), 2 chopped carrots, 1 diced onion, 4 minced garlic cloves, 4 cups of chicken broth, and a bay leaf. For seasoning, include 1 tsp of caraway seeds (optional) and 1 tsp of black pepper. Cook on LOW for 6-7 hours. You will know it’s finished when potatoes are tender enough for a fork to poke through each of them and they still remain whole, and when the broth has become a little orange due to the fat content from the sausage. Add salt at the end (the sausage is salty, so wait). Add 1 cup of chopped kale or cabbage during the last 20 minutes for added greens.
Swap: Try Andouille sausage for a Cajun twist. Both yellow and red potatoes are fine, but russets are too starchy and fall apart.
19) Slow-Cooker Chicken Fajitas
The pitch for Slow-Cooker Chicken Fajitas: Slow-cooker chicken fajitas turn a bag of frozen peppers into a real-feeling Tex-Mex dinner with almost no work, and the leftovers are great in quesadillas the next day.
Place two pounds of either boneless skinless chicken breast or boneless skinless chicken thigh into the slow cooker and add: three sliced bell peppers, one sliced large onion, four cloves of minced garlic, one 14.5 ounce can of diced tomatoes (drained), two tablespoons of fajita seasoning (or one of each: chili powder, cumin, paprika, and one of each: garlic powder), and one teaspoon of salt. Squeeze juice from one lime and add to the pot. Cook on LOW for 4-5 hours. Chicken should be able to be sliced easily and peppers should be soft but still a little crunchy. Slice the chicken and return to the pot to soak up the juices. It is best to eat with warm tortillas, sour cream, and avocado.
Using the Frozen Pepper and Onion Stir-Fry Mix will mean no slicing of peppers and onions is required. If you want a beef fajita version, use sliced skirt steak, cook on LOW for 6-7 hours.
20) Tomato Braised Chickpeas
Why Tomato Braised Chickpeas pull their weight: Tomato-braised chickpeas are my go to vegetarian dinner when I want an Italian inspired meal without the work (and the chickpeas really soak up the tomatoes).
Put in the slow cooker three 15-ounce cans of drained chickpeas, one 28-ounce can of crushed tomatoes, 1/3 cup of olive oil (yes, that much, it makes the sauce), six minced garlic cloves, one diced onion, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1/2 teaspoon of red pepper flakes, 1 teaspoon of salt, and a sprig of fresh rosemary (if you have one). Cook on LOW for 5 to 6 hours. The dish is done when the sauce thickens and oil floats on top, with chickpeas soaking up so much tomato sauce that they are red. For greens, stir in 1/2 cup of baby spinach or chopped kale in the last 15 minutes. Serve on toasted bread or polenta with feta sprinkled on top.
To give your dish a meatier flavor, add some browned Italian sausage in the last two hours of cooking. Alternatively, you can substitute it with cannellini white beans, which offer similar results but with a creamier texture.
21) Slow-Cooker Beef And Barley Soup
***“I Can’t Deal, worth a spot”:*** Contrary to what the name suggests, Beef and Barley Soup makes you feel like you’ve actually eaten something when really it’s just broth and grains. The slow cooker really works magic on the beef, making it tender enough to be cut with a spoon.
Chuck the beef into 1-inch pieces, that is 1.5 pounds, and season with salt and pepper. Sear in a skillet with a little oil for 4-5 minutes and look for a deep crust to form at least on two sides of each cube. Add to the slow cooker 3/4 cup of pearl barley, 2 chopped carrots, 2 chopped stalks of celery, 1 diced onion, 4 chopped garlic cloves, 6 cups of beef broth, 1 cup of red wine (this is optional but it adds to the flavor), 2 tablespoons of tomato paste, 2 bay leaves, 1 teaspoon of dried thyme, and a pinch of salt. Cook on LOW for 7-8 hours. It is done when the beef pulls apart with a spoon and the barley is tender and plump but not mushy. Before serving remove any fat that has risen to the surface. Top with chopped parsley. \n\n \n\n \n\n \n\n \n\n \n\n \n\n \n\n \n\n \n\n \n\n \n\n \n\n \n\n \n\n \n\n \n\n With the vegetables, swap in eight ounces of sliced cremini mushrooms for an earthier flavor. Be careful with browning the stew meat as it is similar to chuck but can be a little drier and therefore requires a more aggressive approach.
22) Sweet Potato And Black Bean Stew
What Sweet Potato And Black get you: Sweet potato and black bean stew is an excellent option for vegetarians, and it’s not boring. The accompanying flavors with the sweetness of the sweet potatoes are right on point.
In a sizable pot, mix your ingredients together: 2 large sweet potatoes; 2 15 oz. cans of black beans (drained); 1 28 oz. can of crushed tomatoes; 1 4 oz. can of mild green chillies; 1 onion (diced); 4 garlic cloves; 2 cups vegetable broth; 1 tbsp cumin; 1 tbsp chili powder; 2 tsp smoked paprika; 1 tsp salt; 1/4 tsp cinnamon (trust me it sounds odd but it works). Put on LOW for 6-7 hours. Done when sweet potatoes are tender sufficiently to smash with a fork without falling apart, and the stew has congealed a bit from the tomatoes and starch from the potatoes. Squeeze the juice of 1 lime and add a small bunch of chopped cilantro to finish. Then add avocado and cotija or feta cheese.
Instead of butternut squash you can use sweet potato (it’s a little less sweet than butternut squash and maintains its shape better). For more sweetness and texture, you can add one cup of frozen corn in the last thirty minutes.
Nathaniel’s Pantry Notes: How a Slow Cooker Actually Behaves
Slow cookers are quite forgiving when preparing a meal, but they are not miracle workers. However, there are a few characteristics that each of the recipes in this list share that make them more reliable.
The key point is that LOW is about 190°F and HIGH is about 300°F, and neither setting is at boiling temperatures. Therefore, a slow cooker cannot reduce a sauce, brown meat, or crisp skin. It does melt collagen, soften vegetables, and meld flavors. Use a slow cooker for what it does well.
• LOW vs. HIGH is more time than temperature. Most recipes can run either: LOW takes about twice as long as HIGH. LOW gives more even cooking for cuts that need to render (chuck, thighs, ham hocks). HIGH is faster but tougher cuts come out less tender. Default to LOW when you have time.
• Don’t lift the lid. Every time you peek, you let out steam and drop the temperature, which adds 15-20 minutes to the cook time. The exception is a recipe that needs stirring (mac and cheese, anything with rice or pasta).
• Browning happens in a skillet, not in the slow cooker. If a recipe says to brown meat or sauté aromatics first, that step is doing real work. The browned bits stuck to the pan (deglazed with broth and added to the slow cooker) are where most of the deep flavor in long-cooked dishes comes from.
• Reduce on the stove at the end if a sauce is too thin. The slow cooker doesn’t evaporate liquid the way a stovetop does. If your sauce is watery after the full cook time, pour it into a saucepan and simmer for 5-10 minutes to thicken.
What I use: A 6-quart programmable Crock-Pot brand or Hamilton Beach (about $40-60). The heat may be programmed to switch to “warm” automatically after the cook time ends, so you won’t come home to dried-out dinner. Anything smaller than 4 quarts wouldn’t be able to fit a family-sized recipe, but anything bigger than 7 quarts would be overkill for a family-sized recipe for a typical weeknight.
23) Slow-Cooker Chicken Noodle Soup
Why Slow-Cooker Chicken Noodle Soup makes the cut: The slow-cooker chicken noodle soup develops a rich broth with tender chicken. Additionally, you can add the noodles at the end so they don’t get mushy.
Put 2 pounds of bone-in chicken thighs or a whole chicken (cut into pieces) into the slow cooker along with 8 cups chicken broth, 3 chopped carrots, 3 chopped celery stalks, 1 onion (diced), 4 cloves of garlic, 2 bay leaves, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook on LOW for 5 – 6 hours. Take the chicken out of the pot. Let it cool a few minutes. Once it’s cool, pull the meat off the bones and shred it. Put the meat back into the pot and throw away the bones and the skin. In the last 15 minutes of cooking, add 2 cups of egg noodles, cover, and cook until they are tender (taste 1 to check). Cut some parsley and put it in the pot with a squeeze of lemon to brighten the broth.
A no-bone-pulling shortcut is to throw in rotisserie chicken during the last 30 minutes (along with the noodles). Also, to enrich the broth, add a parmesan rind during cooking.
24) Peanut Chicken Stew
The pitch for Peanut Chicken Stew: Peanut chicken stew may sound odd, but once you try it, you’ll understand why this is a recipe you’ll keep coming back to. The combination with the broth offers a unique creaminess that can’t be replicated.
In a bowl, mix together 3/4 cup of creamy peanut butter, 1 can (14 oz) of coconut milk, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of ginger (grated), 4 cloves of garlic (minced), 1 tablespoon of sambal oelek or sriracha (consider adding more if you want it spicier), as well as 2 tablespoons of brown sugar. Take over 2 pounds of skinless, boneless chicken thighs, and put them in the slow cooker, along with one large sweet potato (which has been peeled and cubed), as well as one cut red bell pepper. Set the slow cooker on the LOW setting for 5 to 6 hours. You’ll know it’s done when the chicken can be easily shredded and the sauce thickens to the consistency of heavy cream and is not runny. Shred the chicken directly in the sauce. You can add chopped peanuts, cilantro, and lime wedges, and serve over rice.
Swap: Almond butter can be used instead of peanut butter (and will be a tad less savory). To add a bit of green, toss in 1 cup of frozen peas or edamame during the last 15 minutes.
25) Stuffed Pepper Casserole
Why Stuffed Pepper Casserole pulls its weight: With stuffed pepper casserole, you get all the flavor of stuffed peppers without the inconvenience of having to stand there and stuff them. Hollow, brown, dump, walk away.
In a skillet, brown (and drain) 1.5 lb. of ground beef (with one diced onion and 4 cloves of garlic). Transfer to the slow cooker 4 chopped bell peppers (any colors; cut to 1 inch), 1 28 oz. can of crushed tomatoes, 1 15 oz. can of tomato sauce, 1 cup of uncooked white rice, 1.5 cups of beef or vegetable broth, 2 tsp. of Italian seasoning, 1 tsp. of salt, and 1/2 tsp. of red pepper flakes. Cook on LOW for 4-5 hours. The dish is complete when the peppers are soft (the fork goes through with no resistance) and the rice is cooked. in the last 15 minutes, cover it and add 1.5 cups of shredded mozzarella on top and let it melt. Garnish with basil.
*Substitution: Ground turkey or Italian sausage can be used instead of beef. Brown rice can be used, but it will need to be set on low for 6-7 hours to soften because the cooking times do not align with those of white rice.*
26) Slow-Cooker Mac And Cheese
Why You Should Try Slow-Cooker Mac And Cheese: Slow-cooker mac and cheese is one of the recipes where timing is very critical. The payoff is worth it as you get creamy mac and cheese without the hassle of making a roux on the stove!
Combine the following ingredients in your slow cooker: 1 pound of elbow macaroni (uncooked), 4 cups of whole milk, 1 cup of heavy cream, 1 stick (1/2 cup) of butter (cut into chunks), 4 cups of shredded sharp cheddar cheese, 1 cup of shredded gruyere cheese or monterey jack cheese, 1 teaspoon of salt, 1/2 teaspoon of mustard powder, and 1/4 teaspoon of black pepper. Stir the ingredients to combine, then cook on LOW for 1-2 hours. This is one of the only slow cooker recipes where you may want to check it earlier. Stir the mixture every 30 minutes. The macaroni is done when it is al dente. (a little firm in the middle). It will continue to soften the longer it cooks, and when you overcook the macaroni it becomes mushy and that means you’ve failed. Before serving, stir the mixture again and allow it to rest for 5 minutes off the heat so that it can thicken.
If you are using pre-cooked pasta, you may want to start with half the milk, and add it just 30 minutes before serving. Stirring a spoonful of cream cheese at the very end makes it creamier.
27) Slow-Cooker Sloppy Joes
Where Slow-Cooker Sloppy Joes earn their spot: Slow-cooker sloppy joes are better than the canned-sauce kind by a lot, and they make enough for 6-8 sandwiches with leftovers that freeze.
In a skillet, brown 2 pounds of ground beef with one chopped onion and one chopped green bell pepper over medium high heat, breaking up the meat as it cooks. Drain the fat. In the slow cooker, combine a 15 ounce can of tomato sauce, 1/3 cup ketchup, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon chili powder, 1 teaspoon garlic powder and 1 teaspoon salt. Cook on LOW for 5-6 hours. It is done when the sauce thickens so that it mounds on a spoon and doesn’t run off. If there is still too much water at the end, leave the lid off for the last 30 minutes to let some liquid evaporate. Serve on toasted brioche buns.
You can substitute ground turkey for beef strips, as they have less fat. For a smokkier flavour in your sloppy joe, you can replace the tomato and spice mix with BBQ sauce.
28) Chicken And Rice
What makes Chicken And Rice work: Slow-cooker chicken and rice is the one-pot dinner that actually works in a slow cooker (rice is tricky, but this version handles it). To avoid the rice being bomb, put it in later.
Place skin-on thighs with bones into a slow cooker, along with a diced onion, 4 cloves of garlic (minced), 1 teaspoon of paprika, 1 teaspoon of salt, ½ teaspoon of black pepper, and 4 cups of chicken stock. Cook on low for 4 – 5 hours. After removing the chicken (to be set aside), add 1.5 cups of long-grain white rice to the broth, then cover and cook on high for 25 – 30 minutes, or until the rice is tender and has absorbed most of the broth. Optionally, you may remove the skin from the chicken and put the chicken back in the pot for the last 5 minutes to warm it up. The dish is done when the chicken is fall-off-the-bone tender and the rice is fluffy. Lastly, top with parsley.
* For a creamier dish, you may add a 10.5 ounce can of mushroom soup to the rice. Brown rice has significantly different timing.
29) Slow-Cooker Vegetable Curry
What Slow-Cooker Vegetable Curry gets you: Slow cooker vegetable curry is the easiest dinner for using up random vegetables in your crisper, and the curry paste does most of the seasoning work.
Combine 1 large sweet potato (cubed), 1 head of cauliflower (in florets), 1 onion (chopped), 1 bell pepper (chopped), 4 cloves of minced garlic, 1 14 oz. can of coconut milk, 1 14.5 oz. can of diced tomatoes, 3 tbsp. of curry paste (red or yellow), 1 tbsp. of ginger (grated), 1 tbsp. of brown sugar, and 1 tsp. of salt. Cook on LOW for 4 – 5 hours. Check on sweet potatoes and cauliflower at the 4 hour mark. Pull them when fork tender but still hold their shape. Cauliflower will overcook and turn to mush. In the last 20 minutes of cooking, add 2 cups of baby spinach and 1 can of chick peas (drained). Add lime juice and chopped coriander. Serve with rice or naan.
Swap: To make this meal a non-vegetarian option, you can add 1.5 pounds of chicken thighs at the start. To add color and sweetness, you can add frozen peas at the end.
30) French Onion Chicken
Why French Onion Chicken makes the cut: French Onion Chicken uses a mountain of onions and turns them into a sweet, savory, and somewhat meaty deliciousness. You bet layering the chicken with the onions will be the best.
Chop the onions and mix them with 4 tablespoons of butter, 2 tablespoons of olive oil, and add a teaspoon of salt and a tablespoon of sugar (the sugar will help with the caramelization) into a slow cooker. The pile will look massive and that’s completely normal. Stir a couple of times during the next four hours on low. Afterward, add 2 pounds of chicken thighs (with bones), 2 cups of beef broth, 4 chopped garlic cloves, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of dried thyme, and continue cooking on low for 3-4 hours. The dish will be ready when the chicken can be pulled off the bones with a fork and the onions have turned into a dense, brown gravy. In the last 15 minutes, put the lid on and add 1.5 cups of shredded gruyère cheese to the top to let it melt. To have with the gravy, use some crusty bread or mashed potatoes.
If you’re using chicken breasts, you should reduce the second cooking stage to 2-3 hours on LOW since the breast meat tends to dry out more quickly. For enhanced richness, you can add a quarter cup of white wine or sherry to the broth.
Of all the dishes on the list, French onion chicken is my favorite. When I first made it, I was worried about the large mountain of sliced onions and almost added another pound of meat to compensate. However, by the fourth hour, the onions had turned into a brown gravy and the smell in my kitchen was like a steakhouse. The other one is peanut chicken stew. I used to be unsure about putting peanut butter in a dish that was not sweet, but now it’s a regular in my menu. Feel free to choose one of these if you want to make a decision. The rest of the list will be here next week.
