The “I Can’t Deal With Dinner” List: 30 Cheap Crockpot Dinners Busy Families Actually Make

I really do enjoy cooking, but some days, during very specific afternoons, I feel that very special kind of exhaustion where I even feel boiling water for pasta is a negotiation. The purpose of the slow cooker is to close the space between “I want to cook and eat a proper meal” and “I don’t want to get stuck at the stove.” All 30 of the dinners below do the same thing: rely on inexpensive and forgiving ingredients (beans, chicken thighs, lentils, root veggies, and smoked meat) and let time do the work. Most do not complain about the stretches going into lunch. A couple of them improve noticeably the next day.

There are a few guidelines I have learned from doing these over and over. The slow cooker is not going to add its own browned flavor. If the recipe says to brown your meat or aromatics first, you need to do that in a skillet before adding it to the slow cooker. Put salt at the end, not the beginning. When you do long cooks, there are some concentration methods that can surprise you. And do your best to not look. Each time you lift the lid, you add 15 to 20 minutes to the cooking time. Here are 30 dinners I alternate between. Each one 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 doesn’t match mine.

1) Salsa Verde Chicken

Why choose this tonight: The chicken becomes shreddy enough to top anything, and one jar of salsa verde serves as both a marinade and a sauce. Whenever I want tacos, bowls, or plain chicken on greens with no effort involved, this is my go-to.

For this, I layer 1.5 to 2 pounds of boneless skinless chicken thighs into the slow cooker. I pour one 16 ounce jar of salsa verde on top, add a teaspoon of cumin and a little bit of salt. Cook on LOW for 5-6 hours or HIGH for 3-4. The chicken is done when it easily comes apart with a fork, if you have to saw at it, then it needs another 30 minutes. Shred directly into the pot so it’s able to absorb all the sauce.

Swap: For the smokier, slightly sweeter version, use Salsa roja (red). Pork shoulder cuts into 2-inch cubes offer a more robust flavor; just raise LOW to 7-8 hours.

2) Slow-Cooker Potatoes And Chili

Why choose this tonight: Putting potatoes in chili makes it a one bowl meal instead of a side dish situation. The potatoes will absorb the chili flavor better than rice would.

In a skillet, brown one pound of ground beef, drain, and dump it into the slow cooker. Combine a chopped onion, 4 minced garlic cloves, 2 cans of diced tomatoes (14.5 ounces each), 1 can of drained kidney or pinto beans (15 ounces), 2 diced russet potatoes, 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of salt. Cook on LOW for 6-7 hours. The potatoes are done when they’re fork-tender and the chili has reduced down to a thick stew, not soupy. Add cheese.

Change: White potatoes for sweet potatoes (sweeter, holds shape better). Turkey for beef reduces the fat content while maintaining a lot of flavor.

3) Lentil Stew

Why choose this tonight: Lentils are the most affordable protein source that you will find in any grocery store, and they require no soaking or pre-cooking like beans do when cooking them in the slow cooker. This is the cold-weather Tuesday dinner I make on autopilot.

In a large pot, combine 1.5 cups of either dried green or brown lentils (make sure to rinse them and pick out any pebbles), 1 diced onion, 3 minced garlic cloves, 2 chopped carrots, 2 chopped celery stalks, 6 cups of vegetable or chicken broth, 1 (14.5 ounce) can of diced tomatoes, 2 bay leaves, 1 teaspoon of cumin, and salt to your liking. Cook on LOW for 6-7 hours. The stew is finished once the lentils have softened but still hold their shape (not mushy) and the broth has thickened a bit from the starch. End with a squeeze of lemon and some chopped parsley; the brightness brings everything to life.

*Swap: Red lentils disintegrate more quickly and yield a softer, almost pureed stew; reduce the cook time to 4-5 hours.* For greens, add chopped kale or spinach in the last 20 minutes.

4) Honey Garlic Chicken

Why choose this tonight: I can always count on honey garlic chicken to be an easy dinner my kids will eat without complaining and it can be made with ingredients I always have on hand.

Combine 1/3 cup honey, 1/3 cup soy sauce, 1/4 cup ketchup, and 6 minced garlic cloves, 1 tablespoon of rice vinegar and add a teaspoon of grated ginger if you have some. Place over two pounds of bone-in chicken thighs in the slow cooker. Cook on LOW for 4 to 5 hours or HIGH for 2 to 3. When there are no traces of pink and the sauce has reduced down to a shiny glaze that coats the meat, the chicken is done. If the sauce at the end is too thin, move it to a small saucepan and simmer on the stove for 5 minutes.

Substitue: Boneless skinless thighs cook more quickly (3-4 hours on LOW). Kids see chicken drumsticks as a treat.

5) Beef And Bean Chili

Why pick this tonight: Starting the slow cooker Beef and bean chili now means that dinner is ready whenever you want it. You don’t even have to time it because it gets better the longer it cooks, so you can even set it up before lunch and it will be perfect for dinner.

Brown 1.5 pounds of ground beef (or beef chuck cut into 1/2-inch cubes for a chunkier chili) and dump in the slow cooker. Include 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 pull 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: Use turkey or chicken for a healthier option. For vegetarians, increase the beans to three times the original amount and add 2 cups of cooked bulgur or quinoa at the end.

6) Slow-Cooker Marinara Sauce

**Why choose this tonight:** As well as being of natural importance, slow-cooker marinara tastes nothing like jars and covers four to five pasta dinners, makes you feel like you actually did something virtuous, and freezes well.

Mix two 28-ounce cans of whole peeled tomatoes, one diced onion, 6 cloves of minced garlic, 1/4 cup of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of 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, cook on LOW for 6-8 hours and leave the lid cracked open for the last hour so that steam can escape. The sauce is ready when the tomatoes have fully broken down and the top has turned a deeper, rust orange; that’s the oil coming together with the tomatoes. To finish, taste and adjust the salt, then add a tablespoon of butter for richness, if desired.

Swap: For meat sauce, add browned Italian sausage or ground beef in the last 2 hours. Shredded carrot provides sugar-free natural sweetness.

7) BBQ Pulled Chicken

Why pick this tonight: Pulled chicken in BBQ sauce can be turned into sandwiches, salad bowls, baked potatoes, or quesadillas depending on what else you have. Two pounds of chicken thighs feeds 4-6 people and there will possibly be leftovers.

Put 2 pounds of boneless and skinless chicken thighs into the slow cooker. Add 1 cup of BBQ sauce (store bought or homemade has the same effect) along with 1/4 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of smoked paprika. Cook for 6-7 hours on LOW setting or 3-4 hours on HIGH setting. Done when the chicken shreds easily using two forks directly in the pot. Before shredding the meat, drain off any excess liquid so the meat stays saucy, not soupy. Top the toasted brioche buns with pickles and slaw.

Swap: For a richer, more classic pulled-pork sandwich, increase to LOW for 8-9 hours.

8) Red Beans And Rice

Why choose this tonight: One of the easiest and most economical meals is red beans and rice, plus the slow cooker does the time-consuming work for you.

Overnight soak 1 pound of dried red kidney beans (or do the quick soak: cover with water, boil for 2 mins, let sit for 1 hour, and then drain). Add to the slow cooker 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 garlic cloves (minced), 1 Tbsp Cajun seasoning, 2 bay leaves, and 6 cups of water or chicken broth. Cook on LOW for 7-8 hours. Beans are finished once they are fully tender and begin to split on the edges; this creates their natural creaminess. If you want to add salt, wait until the very end. Salting the beans earlier will toughen the bean skins. Serve with white rice that has been cooked separately.

Swap: Canned red beans (3 cans, drained) will reduce the cook time to 4 hours, but the beans will be softer and the broth will be less rich. For a healthier option, smoked turkey legs can be used instead of sausage.

9) Chicken Tortilla Soup

Why pick this tonight: Chicken tortilla soup is the slow-cooker dinner that feels like takeout but costs almost nothing, and the toppings let everyone customize their bowl.

Combine 1.5 pounds of boneless skinless chicken thighs or breasts, one 28 ounce can crushed tomatoes, 4 cups chicken broth, one 15 ounce can black beans (drained), one 15 ounce can corn (drained), one diced onion, 4 cloves of garlic, one chopped jalapeño (seeds in if you like heat), 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, and salt. Cook on LOW for 6-7 hours. You can tell the chicken is fully cooked when it can be shredded easily using two forks (take it out, shred it, and put it back in the pot). End with a lime’s worth of juice and a handful of chopped cilantro. Tortilla chips, crushed avocado, and shredded cheese complete the texture that makes the soup seem finished.

Swap: Adding in rotisserie chicken last hour skips \raw-chicken\ step. Substitute with a can of pinto beans if you have that instead of black.

Nathaniel’s Pantry Notes: Bone-In Skin-On Chicken Thighs

About one third of these recipes include chicken thighs. This isn’t a coincidence: thighs are the cut that can withstand long cooking times without drying out, and they are consistently cheaper than breasts.

What most people don’t tell you about slow cookers is that chicken breasts dry out after 5 hours no matter what you do because chicken doesn’t have connective tissue or fat that can keep it juicy. Thighs have both. That is why all the recipes in this list that use 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: The 5-pound family pack of bone-in skin-on chicken thighs at any grocery store, usually $2-$3 per pound. Separate into two-pound portions and freeze what you won’t use this week. The boneless skinless packs at Costco are good for recipes that don’t require the bone (taco meat, for example, and fajitas).

10) Split Pea Soup

Why pick this tonight: Split pea soup might take a while to cook, but it will be worth your time. Best of all, you can make a delicious dinner for approximately $3! It is the smoked meat that gives the dish more flavor than just peas.

Rinse 2 cups of either green or yellow split peas, and add them to the slow cooker with 1 diced onion, 2 chopped carrots, 2 chopped celery stalks, 4 minced garlic cloves, 1 smoked ham hock (or 1 cup diced ham), 6 to 7 cups of water or chicken broth, 2 bay leaves, 1 teaspoon of dried thyme, and a pinch of salt (the ham will add some salt, so you can add more at the end). Cook on LOW for 7-8 hours. When the soup is finished, the peas should have broken down into a puree that is both thick and slightly chunky; you should be able to stir it smooth with a spoon. If you used a ham hock, remove it, shred the meat off, and put the meat back into the pot. Add a bit of vinegar to liven it up and some freshly ground black pepper to finish it off.

Swap: Nothing works better than a leftover ham bone from a holiday dinner. For a vegetarian option, omit the meat and add 1 teaspoon of smoked paprika and 1 tablespoon of soy sauce for savory depth.

11) Creamy Tomato Chicken

Why pick this tonight: Creamy tomato chicken is an easy dish to prepare and is perfect to serve on top of pasta, rice, or polenta, depending on what you have available. \n\nCombine 2 pounds of boneless skinless chicken thighs or breasts, 28 ounces of crushed tomatoes, 6 ounces of tomato paste, 4 minced garlic cloves, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of red pepper flakes, and 1 tablespoon of brown sugar (it counters the tomatoes’ acidity). Cook on LOW for 5-6 hours. Finished when the chicken can be shredded easily and the sauce is thick enough to coat a spoon. During the last fifteen minutes, stir in half a cup of heavy cream and half a cup of grated Parmesan. The sauce color will change from red to a dark orange-pink. If you have fresh basil, top with it.

Swap: If you don’t have heavy cream, half-and-half or evaporated milk is fine, just a bit less rich. The addition of sun-dried tomatoes and garlic creates a richer, jammy flavor.

12) Sausage And Peppers

Why choose this tonight: Sausage and Peppers is the very definition of a \”set-it-and-forget-it\” slow-cooker dinner. It takes a couple minutes of prep and starts smelling amazing a few hours in, and it works well on rolls, over rice, or on its own with some bread.

In a skillet, brown 1.5lbs of your choice of sweet or hot Italian sausage. Cut the sausage into 1-inch pieces and cook for 4-5 minutes on each side until fully browned. Please don’t skip this step; the browning adds more depth to the sauce than just tomato. Move to the slow cooker with 3 bell peppers (any color, sliced), 2 large onions sliced, 6 minced garlic cloves, 1 28-ounce can of crushed tomatoes, 1 tsp of Italian seasoning, 1/2 tsp of fennel seeds, and salt. Cook for 4-5 hours on LOW or 2-3 hours on HIGH. Finished when the peppers and onions have fully softened into the sauce and the sausage is cooked through. Place on toasted hoagie rolls with melted provolone.

Swap: For a lighter version, use chicken sausage, but bone-in chicken thighs should go under the sausage for richness. For an earthy variation, add some sliced mushrooms during the last hour.

13) Slow-Cooker Chicken And Dumplings

Why choose this tonight: Slow-cooker chicken and dumplings is the dinner that my grandmother made (not in a slow cooker) that I have made hundreds of times since (in a slow cooker), and it always, without fail, brings me comfort on a cold night.

Put 2 pounds of boneless skinless chicken thighs in the slow cooker along with 2 chopped carrots, 2 chopped celery stalks, 1 diced onion, 4 cloves of garlic, 6 cups of chicken broth, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook on LOW for 5-6 hours. Remove the chicken, shred it, and put it back in the pot. Combine 2 cups of Bisquick (or for a substitute version use 2 cups of flour + 1 tbsp baking powder + 1/2 tsp salt) and 2/3 cup milk to create a thick batter. Spoon some batter over the simmering soup, cover, and HIGH cook for 30-40 minutes. You know dumplings are ready when they’ve puffed up and are twice as big, and when you poke one with a toothpick, it comes out clean. In the last 5 minutes, add 1/2 cup heavy cream into the broth if you want it to be creamy.

Swap: For the dumplings, you can use frozen biscuit dough (cut into quarters). For a pop of color and sweetness, add frozen peas during the last 15 minutes.

14) Black Bean Chili

Why pick this tonight: Black bean chili is probably the cheapest possible weeknight dinner, takes only 10 minutes to get ready, and somehow tastes better on day 2!

Mix together three 15 ounce cans of black beans (drained), one 28 ounce can crushed tomatoes, one 14.5 ounce can diced tomatoes with green chiles, 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. Completion occurs once the broth has thickened, a portion of the beans have begun to break down (which contributes to the creaminess), and the spices have an aroma of being rounded out instead of smelling raw. At the finish stir in 1 tablespoon of lime juice and a small handful of chopped cilantro. Add sour cream, avocado, and corn chips on top.

Swap: For a meatier version, brown 1 pound of ground beef or turkey and add at the start. For smoky heat, add a chopped can of chipotle in adobo.

Nathaniel’s Pantry Notes: Dried vs. Canned Beans in the Slow Cooker

In about one-third of these recipes, beans are included, and the slow cooker is the only place where dried beans truly beat the competition. This is contrary to what is true, and remains true, on a stovetop weeknight.

Main concept: dried beans soak up broth during cooking, so the flavor comes from both the broth surrounding the beans and the beans themselves. If you think about it, canned beans were only cooked in plain water, so they are a vehicle for the sauce, not a participant in it. 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 purchase: Camellia or Goya dried beans, which sell for about $2-$3 per pound, and I buy any color for the from-scratch versions. For canned beans, use Bush’s or any grocery store brand. Make sure to drain and rinse them since the liquid in the can is both starchy and salty. One can of canned beans is approximately 1.5 cups. This is about the same as what 1/3 cup of dried beans yields when cooked.

15) Teriyaki Meatballs

Why choose this tonight: It’s Tuesday and Teriyaki meatballs are the easiest party food ever and make for a good Tuesday dinner over some rice and steamed broccoli.

Empty a 32 ounce bag of frozen Italian-style or plain meatballs into the slow cooker. Combine 1 cup of soy sauce, 1/2 cup of brown sugar, 1/4 cup of rice vinegar, 4 cloves of garlic (minced), 1 tablespoon of fresh ginger (or 1 teaspoon dry), and 1 tablespoon of cornstarch that has been dissolved in 2 tablespoons of cold water. Pour over the meatballs. Cook for four hours on LOW or for two hours on HIGH. Done when the meatballs are heated through, (165° F internally or just hot all the way through) as well as the sauce thickening to a glossy glaze that clings to them. Toss to coat. Serve it with rice, sesame seeds, and chopped green onions on top.

Swap: Homemade meatballs (mix 1.5 pounds of ground beef with 1/3 cup breadcrumbs, 1 egg, salt, pepper, then bake or pan-fry first) take it from “fine” to “really good.” For Hawaiian-style, add pineapple chunks during the last hour.

16) Slow-Cooker Taco Meat

Why choose this tonight: Walking through the door to slow-cooker taco meat means dinner is 90% done. Tortillas, cheese, lettuce, salsa, and you’re only 5 minutes away from eating.

Brown 1.5 pounds of ground beef (drain off most of the fat) and put it in the slow cooker. Or use 2 pounds of chicken thighs uncooked; browning is not necessary. Combine with 1 diced onion, 4 minced garlic cloves, 2 tablespoons of chili powder, 1 tablespoon of cumin, 2 teaspoons of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of salt, and 1 cup of salsa or 1 cup of beef broth. Cook on LOW for 5-6 hours. Beef is finished cooking when the meat becomes tender and the spices have melded into a thick sauce, not a soupy texture. Chicken is finished cooking when it can be easily shredded with a fork. Serve warm tortillas with any toppings you like.

Swap: Ground turkey for beef to cuts calories. A 4 ounce can of green chiles, along with the spices, adds a mild heat and a fresher taste.

17) White Chicken Chili

Why pick this tonight: White chicken chili is the kind of dinner that looks like it took skill and took 15 minutes of prep. Most of the flavor is from the green chiles.

Put two pounds of chicken thighs (boneless skinless) in the slow cooker along with three 15 ounce cans of drained great northern beans or cannellini beans, two 4 ounce cans of mild green chiles, one chopped onion, 4 minced garlic cloves, 4 cups of chicken broth, 2 teaspoons of cumin, 1 teaspoon of oregano, 1 teaspoon of salt, and a pinch of cayenne if you want heat. Cook on LOW for 6-7 hours. The chicken can be shredded when it is finished cooking and the meat comes apart easily. (pull out, shred, return). In the last 30 minutes, mash about 1/2 cup of the beans against the side of the pot; this helps thicken the broth, and is the trick to making it creamy without any dairy. Add 1/2 cup sour cream and the juice of one lime just before serving. Cilantro and crushed tortilla chips go on top.

Swap: For some sweetness, add 1 cup of corn (frozen or canned) with the beans. Instead of sour cream, the richer version is with pepper jack cheese stirred in.

18) Sausage And Potato Stew

Why choose this tonight: 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: For a Cajun spin, use Andouille sausage. Both yellow and red potatoes work, but russets become too starchy and fall apart.

19) Slow-Cooker Chicken Fajitas

Why pick this tonight: 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 2 pounds of boneless skinless chicken breasts or thighs in the slow cooker. Mix in 3 sliced bell peppers, 1 large sliced onion, 4 minced garlic cloves, 1 drained 14.5 oz can of diced tomatoes, 2 tbsp of fajita seasoning (or 1 chili powder + 1 cumin, 1 paprika, and 1 garlic powder), 1 tsp salt, and the juice of 1 lime. Cook on LOW for 4-5 hours. Finish when the chicken slices easily and the peppers have softened but still have a bit of crunch. Cut the chicken into strips and put them back in the pot to absorb the juices. Your answer would be to serve them in warm tortillas, accompanied by sour cream and avocado.

Swap: Using the Frozen Pepper and Onion Stir-Fry Mix would eliminate the need to slice the peppers and onions. For a beef fajita version, sliced skirt steak works, cook on LOW for 6-7 hours.

20) Tomato Braised Chickpeas

Why pick this tonight: Tomato-braised chickpeas is the vegetarian dinner I cook when I want something that feels Italian without the hassle (and the chickpeas soak up the tomatoes like no other bean).

Add to the pot three 15-ounce cans of chickpeas (drained), 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 5-6 hours. The dish is finished when the sauce has thickened and the oil is coating the surface, along with the chickpeas soaking up enough of the tomato sauce to have a pinkish-red hue. For greens, stir in 1/2 cup baby spinach or chopped kale during the last 15 minutes. Serve on toasted bread or polenta with feta sprinkled on top.

Swap: for a meatier option add Italian sausage (browned first) in the last 2 hours. Cannellini white beans provide the same functions, with a creamier texture.

21) Slow-Cooker Beef And Barley Soup

Why choose this for tonight: Beef and barley soup is the dinner that makes you feel like you ate a real meal even though it’s mostly just grain and broth. With the slow cooker, the beef becomes so tender it can be cut with a spoon.

Cut the beef chuck into 1-inch cubes, 1.5 pounds worth, and season with salt and pepper. Sear in a skillet with a bit of oil for 4-5 minutes on each side. Look for a deep crust to form on at least two sides of each cube. Add to the slow cooker: 3/4 cup of pearl barley, 2 chopped carrots, 2 chopped celery stalks, 1 diced onion, 4 chopped garlic cloves, 6 cups of beef broth, 1 cup of red wine (optional, but adds flavor), 2 tablespoons of tomato paste, 2 bay leaves, 1 teaspoon of dried thyme, and some salt. Cook on LOW for 7-8 hours. It is finished when the beef pulls apart with a spoon and the barley is tender and plump, not mushy. Remove any fat from the surface before serving. 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 Swap: Mushrooms (sliced cremini, 8 ounces) added with the vegetables make it earthier. Stew meat is similar to chuck, but can be a bit drier so be more aggressive with the browning.

22) Sweet Potato And Black Bean Stew

Why pick this tonight: Sweet potato and black bean stew is a great vegetarian dinner choice, and it is hearty and flavorful, rather than bland or boring. The sweetness of the sweet potatoes goes perfectly with the smokiness of the other ingredients.

In a large pot, combine your ingredients, including 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 chiles, 1 diced onion, 4 cloves of garlic, 2 cups of vegetable broth, 1 tbsp. cumin, 1 tbsp. chili powder, 2 tsp. smoked paprika, 1 tsp. salt, and 1/4 tsp. of cinnamon (trust me, it sounds weird, but it works). Cook on LOW for 6-7 hours. Finished when the sweet potatoes are tender enough to smash with a fork without falling apart and the stew has thickened a bit from the tomatoes and the starch from the potatoes. Top with the juice of one lime and a small bunch of chopped cilantro. Finish by adding avocado and cotija or feta cheese.

You can also change the butternut squash for sweet potato (it is a bit less sweet and holds it shape better). For added sweetness and texture, add one cup of frozen corn during the last thirty minutes.

Nathaniel’s Pantry Notes: How a Slow Cooker Actually Behaves

Slow cookers are lenient, but they are not wonder-workers. A few aspects of their actual functioning make each recipe in this list more dependable.

The main point is that LOW is about 190°F and HIGH is about 300°F, neither is at a boil. This means that a slow cooker cannot reduce a sauce, brown meat, or crisp the skin. Det kan smelte kollagen, blødgøre grøntsager og smelte smagsstoffer. Use it for what it’s good at.

• 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 a dinner that is dried out. 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 pick this tonight: Slow-cooker chicken noodle soup creates a deep broth and tender chicken and you can add the noodles at the end so they don’t get mushy.

Place 2 pounds of bone-in chicken thighs or a whole chicken (cut into pieces) in the slow cooker with 8 cups chicken broth, 3 chopped carrots, 3 chopped celery stalks, 1 diced onion, 4 cloves of garlic, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook on LOW for 5-6 hours. Remove the chicken from the pot and allow it to cool for a few minutes. Once it has cooled, pull the meat off the bones and shred it. Put the meat back in the pot and throw away the bones and skin. In the last 15 minutes, add in 2 cups of egg noodles, cover, and cook until they are tender (taste one to check). Chop some parsley and give the soup a squeeze of lemon to brighten up the broth.

Rotisserie chicken added in the last 30 minutes (with the noodles) is the no-bone-pulling shortcut. During cooking, add a parmesan rind to the broth for added savor.

24) Peanut Chicken Stew

Why choose this tonight: Peanut chicken stew may sound strange, and when you try it, you’ll see why it’s the recipe you’ll keep coming back to. When combined with the broth, it provides a unique creaminess that can’t be replicate with any other ingredient.

Combine 3/4 cup creamy peanut butter, 1 14-oz. can of coconut milk, 1/4 cup soy sauce, 2 Tbsp rice vinegar, 2 Tbsp of grated ginger, 4 cloves of minced garlic, 1 Tbsp of sambal oelek or sriracha (add more if you prefer it spicier), and 2 Tbsp of brown sugar. Place more than 2 pounds of skinless, boneless chicken thighs into the slow cooker. Add one large sweet potato (cubed and peeled) and one cut red bell pepper. Cook on LOW for 5-6 hours. Finished once the chicken shreds easily and the sauce thickens to the consistency of heavy cream, not runny. Tear the chicken directly in the sauce. You can add chopped peanuts, cilantro, and lime wedges, and serve over rice.

Swap: Instead of peanut butter, almond butter will work (and will be slightly less savory). For some green color, add 1 cup of frozen peas or edamame during the last 15 minutes.

25) Stuffed Pepper Casserole

Why choose this tonight: Stuffed pepper casserole offers all the taste of stuffed peppers, but without the hassle of standing and stuffing them. Hollow, brown, dump, walk away.

In a skillet, brown (drain) 1.5 pounds of ground beef (w/ one diced onion and 4 cloves of garlic). Move to the slow cooker 4 bell peppers (any colors, chopped to 1-inch pieces), 1 28 oz. can crushed tomatoes, 1 15 oz. can tomato sauce, 1 cup uncooked white rice, 1.5 cups beef or vegetable broth, 2 tsp. Italian seasoning, 1 tsp. salt, and 1/2 tsp red pepper flakes. Cook on LOW for 4-5 hours. Complete when the peppers have softened completely (a fork goes through without resistance) and the rice is cooked. In the last 15 minutes, cover it and sprinkle 1.5 cups of shredded mozzarella on top so it can melt. Top with freshly chopped basil.

Substitution: Use ground turkey or Italian sausage in place of beef. Brown rice will work, but it needs to be set on low for 6-7 hours to soften, the cook times do not align with white rice.

26) Slow-Cooker Mac And Cheese

Why pick this tonight: Slow-cooker mac and cheese is the one recipe where timing matters; however, the payoff is delicious and creamy while avoiding making a roux on the stove!

Combine 1 pound uncooked elbow macaroni, 4 cups of whole milk, 1 cup of heavy cream, 1 stick (1/2 cup) of butter – cut into chunks, 4 cups shredded sharp cheddar, 1 cup shredded gruyere or monterey jack, 1 teaspoon of salt, 1/2 teaspoon of mustard powder, and 1/4 teaspoon of black pepper. Stir well. Cook on LOW for 1.5-2 hours. This is one of the few slow-cooker recipes where you may want to check it early: give it a stir every half hour, and note that the pasta is done when it’s al dente (a little firm in the middle, it will continue to soften the longer it cooks). When you overcook the pasta, it turns into mush. That means you’ve failed. Mix well before serving, and allow to rest for 5 minutes off the heat to allow it to thicken.

Swap: If using pre-cooked pasta, begin with half the milk and add it just 30 minutes before serving. Stirring in a spoonful of cream cheese at the end makes it even creamier.

27) Slow-Cooker Sloppy Joes

Why pick this tonight: 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.

Brown 2 pounds of ground beef with one diced onion and 1 diced green bell pepper in a skillet over medium-high heat, breaking up the meat as it cooks. Drain off the fat. Place in the slow cooker one 15 ounce can of tomato sauce, 1/3 cup of ketchup, 1/4 cup of brown sugar, 2 tablespoons of Worcestershire sauce, 2 tablespoons of yellow mustard, 1 tablespoon of apple cider vinegar, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, and 1 teaspoon of salt. Cook on LOW for 5-6 hours. Done when the sauce has thickened to where it mounds on a spoon and doesn’t run off. If there is still too much water at the end, keep the lid open for the last 30 minutes so some liquid can evaporate. Serve on toasted brioche buns.

Substitution: for ground turkey beef strips contain less fat. Substitute the tomato-and-spices mix with BBQ sauce for a smokier sloppy joe.

28) Chicken And Rice

Why pick this tonight: 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 prevent the rice from becoming gummy, add it later.

Put 2 pounds of bone in chicken thighs into the slow cooker (leave the skin on for flavor, you can remove it later.) Include 1 chopped onion, 4 garlic cloves, 1 teaspoon of paprika, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 4 cups of chicken stock. Cook on LOW for 4-5 hours. Take out the chicken and set it aside. Add 1.5 cups of long-grain white rice into the broth, then cover and cook on HIGH for 25-30 minutes, or until rice is tender and has absorbed most of the broth. If you want, you can remove the skin from the chicken. Replacing the chicken in the pot is the last 5 minutes to reheat it. Finished when the chicken is fall-off-the-bone tender and the rice is fluffy. Finish with chopped parsley.

* You can make a creamier version of this dish by adding a can of mushroom soup (10.5 ounce) to the rice. The timing is too different for brown rice.

29) Slow-Cooker Vegetable Curry

Why choose this tonight: Slow cooker vegetable curry is the easiest dinner for using up miscellaneous veggies 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 chopped onion, 1 chopped bell pepper, 4 cloves of minced garlic, 1 14 ounce can of coconut milk, 1 14.5 ounce can of diced tomatoes, 3 tablespoons of curry paste (red or yellow), 1 tablespoon of grated ginger, 1 tablespoon of brown sugar, and 1 teaspoon of salt. Cook on LOW for 4-5 hours. Check the sweet potatoes and cauliflower at the 4 hour mark. You’ll want to pull them when they are fork tender but still hold their shape. Cauliflower will overcook and turn to mush. In the last 20 minutes, add 2 cups of baby spinach and 1 can of drained chickpeas. Add lime juice and chopped cilantro. Serve with rice or naan.

Swap: For a non-vegetarian option, add 1.5 pounds of chicken thighs at the beginning. Adding frozen peas at the end provides color and sweetness.

30) French Onion Chicken

Why choose this tonight: French onion chicken takes a pile of onions, and transforms them into sweet, savory, and almost meaty deliciousness. Layering chicken with the onions will be the best.

Slice 4 large onions, the pile will be giant and that is normal. Mix in the slow cooker with 4 tablespoons butter, 2 tablespoons olive oil, 1 teaspoon salt, and 1 tablespoon sugar (sugar helps them caramelize). For the next 4 hours, cook on LOW, stirring once or twice. Add 2 pounds of bone-in chicken thighs, 2 cups of beef broth, 4 minced garlic cloves, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of dried thyme. Continue cooking on LOW for another 3-4 hours. Finished when the chicken can be pulled off the bone with a fork and the onions have dissolved into a rich brown gravy. In the last 15 minutes, cover and sprinkle 1.5 cups grated gruyère on top so it melts. For gravy, serve with crusty bread or mashed potatoes.\

Swap: If using chicken breasts, lower the second cooking stage to 2-3 hours on LOW (breasts dry out faster). For a richer flavor, add 1/4 cup white wine or sherry to the broth.

My favourite dish from this list is the French onion chicken. The first time I made it, I thought the huge pile of sliced onions was going to be a problem, and I almost added another pound of meat to compensate. By the fourth hour, the onions had transformed into a brown gravy, and the aroma in the kitchen was reminiscent of a steakhouse. The second one is the peanut chicken stew. I used to be doubtful about including peanut butter in a savory dinner, but now it is in regular rotation. Pick one of those if you need a place to land. The remainder of the list will still be here next week.