16 Low-Prep Carnivore Slow Cooker Favorites

Busy weeknights call for meals that practically cook themselves, and these 16 low-prep carnivore slow cooker favorites deliver big flavor with minimal effort. Whether you’re craving tender pot roast or juicy chicken thighs, this roundup has you covered. Get ready to set it and forget it!

Garlic Butter Beef Chuck Roast

Here’s the only beef chuck recipe you’ll ever need. Slow-cooked until it shreds like butter, this garlic butter roast is pure carnivore gold.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

For the Roast

• 3-4 lb beef chuck roast
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp olive oil

For the Garlic Butter Sauce

• 6 cloves garlic, minced
• 4 tbsp unsalted butter
• 1 cup beef broth
• 4 sprigs fresh thyme

Instructions

1. Preheat oven to 300°F. Pat the roast dry with paper towels. Season generously with salt and pepper on all sides. Tip: Drying the roast ensures a better sear.
2. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast for 3-4 minutes per side until deep brown. Don’t crowd the pan; work in batches if needed.
3. Remove roast, reduce heat to medium, add butter and garlic. Cook garlic 1 minute until fragrant.
4. Pour in beef broth, scraping up browned bits. Return roast to pot, add thyme sprigs.
5. Cover and transfer to oven. Cook for 3-4 hours until fork-tender (internal temp 200-205°F). Tip: Check at 3 hours; every roast is different.
6. Remove from oven, let rest 10 minutes. Shred or slice, spoon pan juices over top.

Make this once and watch it become a weekly staple. The butter-garlic drippings? Pour them over everything. Seriously.

Salt and Pepper Pork Shoulder

Crazy simple, crazy delicious: this salt and pepper pork shoulder is proof that less is more. Just season, slow cook, and let the magic happen.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 480 minutes

Ingredients

Main

• 4-5 lbs bone-in pork shoulder (or boneless; adjust cooking time)
• 2 tablespoons coarse salt (or more, to taste)
• 1 tablespoon freshly ground black pepper (adjust to taste)

Instructions

1. Pat the pork shoulder dry with paper towels. (Tip: dry surface helps the seasoning stick.)
2. Season the pork generously all over with salt and pepper, pressing the mixture into the meat. (Tip: don't be shy—this is the only flavor.)
3. Place the seasoned pork in a slow cooker or Dutch oven. If using a Dutch oven, cover tightly with a lid.
4. Cook on low for 8-10 hours or on high for 4-5 hours until the meat is fork-tender. (Tip: internal temp should reach 195-205°F for easy shredding.)
5. Remove the pork from the cooker and let it rest for 15 minutes on a cutting board.
6. Shred or slice the meat, then serve with pan juices for extra flavor.

Finally, a pork shoulder that’s all about pure pork flavor. The crust is salty and peppery, the meat melts in your mouth. Serve it on buns with pickles, or pile it over rice with a drizzle of the juices.

Bacon Wrapped Chicken Thighs

Viral level flavor alert: Bacon-wrapped chicken thighs slow-cooked in their own fat until the skin crackles and the meat falls apart. No fuss, just pure crispy-savory perfection.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

• 4 boneless skinless chicken thighs (about 1.5 lbs)
• 8 slices bacon (thin or thick cut)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika (optional, for color)
• Toothpicks (for securing)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with foil for easy cleanup.
2. Pat chicken thighs dry with paper towels—this helps the seasoning stick and the bacon crisp. Season all over with salt, pepper, garlic powder, and paprika.
3. Lay a slice of bacon on a cutting board, place a seasoned thigh at one end, and roll tightly. Secure loose ends with a toothpick. Repeat for all thighs.
4. Arrange thighs seam side down on the baking sheet, leaving space between each so the bacon renders evenly and doesn't steam.
5. Bake for 40–45 minutes, until bacon is browned and crispy and internal temperature reaches 165°F. For extra crunch, broil for 2 minutes at the end. Let rest 5 minutes before serving to lock in juices.

Finally, each bite delivers a double crunch—crispy bacon wrapping tender, juicy chicken. Serve with a side of roasted veggies or a simple aioli to cut the richness. This one’s a keeper.

Mint Rubbed Lamb Shanks

Toss these lamb shanks with dried mint and salt, then slow-braise 'em until they're fall-apart tender. It's a minimal-ingredient, maximal-flavor carnivore dream.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 150 minutes

Ingredients

• 4 lamb shanks (about 1 lb each)
• 2 tbsp dried mint
• 2 tsp kosher salt (or to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup beef broth or water (for braising)

Instructions

1. Preheat oven to 325°F.
2. Pat lamb shanks dry with paper towels.
3. In a small bowl, mix dried mint and salt. Rub mixture all over shanks. Let sit at room temperature for 10 minutes (this helps the seasoning adhere).
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear shanks in batches, turning occasionally, until deeply browned on all sides, about 3–4 minutes per side. Do not crowd the pot.
6. Pour in beef broth, scraping up browned bits from the bottom of the pot.
7. Return all shanks to the pot, nestling them in a single layer. Bring liquid to a simmer.
8. Cover pot with lid, transfer to oven, and braise for 2 to 2.5 hours, until meat is very tender and pulling away from the bone. Flip shanks halfway through for even cooking.
9. Remove pot from oven. Let shanks rest in juices, uncovered, for 10 minutes before serving.

When you pull those shanks out, the meat will be butter-tender and the minty aroma will hit you first. Serve them on a platter with the reduced braising liquid spooned over the top—no sides needed, just a fork and a napkin.

Smoked Paprika Beef Brisket

A beef brisket that melts like butter? Yes, please. This smoked paprika version uses tallow for next-level richness and a crust that crackles.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 270 minutes

Ingredients

For the Beef

• 1 (4–5 lb) beef brisket, flat cut, trimmed
• 1/4 cup beef tallow (melted; substitute ghee or neutral oil)

For the Spice Rub

• 3 tbsp smoked paprika (sweet or hot)
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp brown sugar
• 1 cup beef broth (optional, for braising liquid)

Instructions

1. Pat brisket dry with paper towels.
2. Mix smoked paprika, salt, pepper, garlic powder, onion powder, cayenne (if using), and brown sugar in a small bowl.
3. Rub the spice mixture all over the brisket. Wrap tightly in plastic wrap and refrigerate at least 2 hours, preferably overnight.
4. Remove brisket from fridge 30 minutes before cooking to come to room temperature.
5. Preheat oven to 300°F.
6. Heat tallow in a large Dutch oven over medium-high heat. Sear brisket fat-side down first, 3–4 minutes per side, until deeply browned. (Tip: Don't crowd the pan—sear in batches if needed.)
7. Remove brisket. If using, pour beef broth into the pot and scrape up browned bits.
8. Return brisket to pot fat-side up. Cover with lid.
9. Transfer to oven and cook for 3 hours. Then reduce oven to 250°F and continue cooking until fork-tender, about 1–2 more hours. (Tip: Internal temp should reach 200°F for shreddable texture.)
10. Let brisket rest in the pot, covered, for 20 minutes. Slice against the grain. (Tip: For extra-crispy bark, broil 2 minutes after slicing.)

Zesty paprika crust meets tender, juicy meat. Serve on toasted buns with pickles and a swipe of comeback sauce for a sandwich that’s straight fire.

Mustard Pulled Pork

Who knew yellow mustard could be the secret weapon for ridiculously tender pulled pork? This 3-ingredient marvel proves less is more—just slather, slow-cook, and shred.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 480 minutes

Ingredients

• 4–5 lbs pork shoulder (bone-in for more flavor, or boneless)
• 1/2 cup yellow mustard (French's or any classic yellow)
• 2 tbsp kosher salt (Diamond Crystal preferred; adjust if using fine salt)

Instructions

1. Pat the pork shoulder dry with paper towels — moisture is the enemy of a good bark.
2. Slather the entire roast with yellow mustard. Don't be shy; it coats every nook for tangy penetration.
3. Sprinkle kosher salt evenly over all sides. This is the only seasoning, so be generous — about 1 tsp per pound.
4. Place the pork in a slow cooker fat side up. No liquid needed — the mustard and rendered fat create their own magic.
5. Cook on LOW for 8 hours (or HIGH for 5–6 hours) until the internal temperature hits 200°F and the bone pulls out clean. Pro tip: don't peek for the first 6 hours.
6. Let the pork rest in its juices for 15 minutes (uncovered) to reabsorb moisture without steaming the crust.
7. Remove the bone (if present) and shred the meat with two forks. Toss with some of the rendered juices for extra moisture.
8. For crispy edges, spread shredded pork on a baking sheet and broil on HIGH for 3–4 minutes. Watch closely — you want char, not charcoal.

Done and dusted! This tangy, melt-in-your-mouth pork is perfect on brioche buns or piled over nachos. The mustard disappears into a savory background, leaving behind the juiciest meat you've ever made.

Buffalo Chicken Wings

Wings crave fire and butter—this slow-cooked version delivers both, drenched in tangy buffalo sauce that clings to every bite. Minimal effort, maximum payoff.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

For the Wings

• 3 lbs chicken wings (party pack, separated into flats and drums)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

For the Buffalo Sauce

• 1 cup buffalo hot sauce (e.g., Frank's RedHot)
• 1/2 cup unsalted butter (1 stick), cubed
• 1 tbsp honey (optional, for balance)
• 1 tsp Worcestershire sauce

Instructions

1. Pat chicken wings dry with paper towels to ensure crispy skin later. Season evenly with salt, pepper, and garlic powder.
2. Place seasoned wings in a slow cooker. Do not add liquid—they will release moisture. Cook on low for 2 hours or until tender and cooked through (internal temp 165°F).
3. While wings cook, make the sauce: In a small saucepan over medium heat, combine buffalo sauce, butter, honey (if using), and Worcestershire sauce. Whisk until butter melts and sauce is smooth. Keep warm.
4. After 2 hours, preheat oven broiler to high. Line a baking sheet with foil and place a wire rack on top.
5. Use tongs to transfer cooked wings from slow cooker to the wire rack. Discard any liquid left in slow cooker.
6. Brush or toss wings generously with half the buffalo sauce. Broil 5–7 minutes until edges char slightly, then flip, brush with remaining sauce, and broil another 3–5 minutes until sticky and caramelized.
7. Transfer wings to a serving platter. Spoon any extra sauce from the pan over top. Serve immediately with celery sticks and blue cheese or ranch dip.

Untamed heat meets buttery richness—these wings are a flavor bomb with a sticky, charred finish. They're best devoured fresh from the broiler, with napkins at the ready.

Bone Broth Beef Short Ribs

Sear those beef short ribs until deeply browned, then let them swim in a bath of bone broth for hours. The payoff? Meat that falls off the bone and a silky, collagen-packed sauce that’s basically liquid gold. This is low-and-slow cooking that delivers maximum flavor with minimal fuss.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 180 minutes

Ingredients

• 3 lbs bone-in beef short ribs
• 2 tbsp olive oil (or any neutral oil)
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups bone broth (store-bought or homemade)
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 300°F. Pat the short ribs dry with paper towels, then season generously with salt and black pepper on all sides.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches (don’t crowd the pot) for 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate and set aside.
3. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5 minutes until softened. Stir in the minced garlic and tomato paste, then cook for 1 minute more until fragrant.
4. Pour in the bone broth, using a wooden spoon to scrape up any browned bits from the bottom. Add the bay leaf and thyme sprigs. Return the short ribs to the pot, nestling them into the liquid so they’re mostly submerged.
5. Bring the liquid to a gentle simmer on the stovetop, then cover the pot tightly and transfer it to the oven. Cook for 2.5 to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
6. Carefully remove the pot from the oven. Discard the bay leaf and thyme stems. Use a spoon to skim off any excess fat from the surface, if desired. Taste the broth and adjust salt and pepper. For a thicker sauce, pour the liquid into a saucepan and simmer for 5–10 minutes until reduced to your liking.

How do you serve these? Over creamy polenta, mashed potatoes, or even crusty bread to soak up every drop. The meat is so tender it practically melts, and the broth is rich enough to sip on its own. Trust me, this is the kind of meal that makes your whole kitchen smell like a hug.

Crackling Pork Belly

Just scored a whole slab of skin-on pork belly? You’re about to unlock the crispiest, most addictive crackling of your life. No complicated techniques—just slow heat, then a blast of broiler fire.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 2 minutes

Ingredients

Main Ingredients

• 2 lbs skin-on pork belly
• 1 tbsp kosher salt
• 1/2 tsp baking soda (optional, for extra crunch)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat oven to 275°F. Pat pork belly dry with paper towels. Score the skin in a crosshatch pattern using a sharp knife, cutting just through the skin and not into the fat.
2. Rub salt and baking soda (if using) all over the skin. Let sit at room temperature for 30 minutes to draw out moisture. (Tip: This rest ensures dryer skin = crispier crackling.)
3. Place pork belly on a wire rack inside a baking sheet. Roast at 275°F for 2 hours, until the meat is tender and internal temperature reaches 190°F.
4. Increase oven temperature to 500°F (or set to broil). Carefully move the pork belly to a cold oven rack with a tray below to catch drips. Broil 5–10 minutes, watching constantly, until the skin bubbles and turns deep golden brown. (Tip: Rotate the pan halfway for even browning.)
5. Let rest 10 minutes on a cutting board to let the crackling set. Slice against the grain into strips. (Tip: For even crunchier skin, leave under broiler another 2 minutes if needed—but watch it like a hawk!)

Hot from the oven, the crackling shatters with each bite while the meat stays juicy and tender. Serve it with a tangy apple slaw or just tear into it like the carnivore you are. However you eat it, one thing’s for sure: you’ll be dreaming of this crunch.

Herb Butter Whole Chicken

Ever dreamed of juicy chicken with golden, crackling skin? This herb butter whole chicken makes it happen with just a handful of pantry staples.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 90 minutes

Ingredients

• 1 whole chicken (4-5 lbs), giblets removed
• 1/2 cup unsalted butter, softened (for easy spreading)
• 2 tbsp dried thyme (or 3 tbsp fresh)
• 1 tbsp dried rosemary (crushed slightly)
• 1 tbsp dried parsley
• 1 tsp dried sage
• 4 cloves garlic, minced
• 1 tsp salt (plus more for seasoning)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 350°F. Pat the whole chicken dry with paper towels—this is key for crispy skin.
2. In a small bowl, mash together the softened butter, dried thyme, rosemary, parsley, sage, minced garlic, 1 tsp salt, and 1/2 tsp pepper until well combined.
3. Use your fingers to gently loosen the skin from the breast and thighs. Slide about two-thirds of the herb butter directly under the skin, then rub the remaining butter all over the outside.
4. Tie the legs together with kitchen twine and tuck the wing tips under the body for even cooking.
5. Season the outside generously with additional salt and pepper. Place the chicken breast-side up on a rack in a roasting pan.
6. Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh. No need to baste—the butter does the work.
7. Let the chicken rest on a cutting board for 15 minutes before carving. This locks in the juices for ultra-tender meat.

Finished with skin that shatters at the touch and meat that's infused with garlic-herb goodness. Slice it up and serve with roasted vegetables or a simple salad—this chicken is the star of any weeknight table.

Ghee Lamb Curry

Skip the takeout. Steal this ghee lamb curry for weeknight wins. Slow-cooked lamb chunks in aromatic ghee and curry powder—pure comfort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

• 2 lbs lamb chunks (boneless leg or shoulder)
• 3 tbsp ghee (or any high-smoke-point fat)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 tbsp curry powder (adjust to heat preference)
• 14 oz canned crushed tomatoes
• 1 cup coconut milk (full fat for richness)
• 1 tsp salt
• 1 tsp garam masala
• Fresh cilantro for garnish

Instructions

1. Pat lamb dry with paper towels and season with salt. (Tip: Dry surface = better sear.)
2. Heat ghee in a Dutch oven over medium-high heat. Sear lamb in batches until browned on all sides, 3–4 minutes per batch. Transfer to a plate.
3. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and ginger; cook 1 minute until fragrant.
4. Stir in curry powder and cook 30 seconds until aromatic.
5. Return lamb to pot. Add crushed tomatoes and coconut milk. Stir to combine and bring to a simmer.
6. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally, until lamb is tender. (Tip: Low and slow breaks down collagen for melt-in-mouth texture.)
7. Uncover, stir in garam masala, and simmer 5 more minutes to thicken slightly. (Tip: Adding garam masala at the end preserves its bright aroma.)
8. Taste and adjust salt if needed. Garnish with fresh cilantro.

Pair it with fluffy basmati or naan for dipping. The ghee adds richness while curry powder brings warmth—add a dollop of yogurt for contrast.

Butter Beef Liver

A ultra-rich, tender beef liver slow-cooked in butter and salt—because sometimes you just need that iron punch. No fuss, just pure nutrient density. This carnivore staple turns liver into a melt-in-your-mouth experience, proving that organ meats can be delicious.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

For the Liver

• 1 lb beef liver, sliced 1/2-inch thick
• 4 tbsp unsalted butter (or ghee)
• 1 tsp sea salt (adjust to taste)

Instructions

1. Pat the liver slices dry with paper towels. Trim any tough connective tissue. (Tip: Drying is key for a good crust.)
2. Melt butter in a large cast-iron skillet over medium-high heat until foaming.
3. Add liver in a single layer—don't crowd the pan. Sear 3 minutes per side until deeply browned. (Tip: Avoid moving the liver to get a crust.)
4. Season with half the salt after flipping. (Tip: Salting early can release moisture; season after sear.)
5. Reduce heat to low, cover the skillet, and cook for 30 minutes, turning halfway. The liver should be tender and pink inside. (Tip: Use a thermometer: 130°F for medium-rare.)
6. Remove from heat and let rest 5 minutes. The residual butter will keep it juicy. (Tip: Resting redistributes juices.)
7. Serve the liver with the remaining butter from the pan spooned on top.

Finish by letting the liver rest for a few minutes—the juices reabsorb for a silky, almost pâté-like texture. Pair with scrambled eggs for a classic combo or enjoy straight up for a pure carnivore boost. This butter-bathed liver will change your mind about organ meats, making them a weekly favorite.

Sea Salt Beef Tongue

Venture beyond the usual cuts—beef tongue is the ultimate underdog. Slow-cooked with nothing but sea salt, it turns buttery and rich. A true carnivore's yes.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 4 minutes

Ingredients

For the Tongue

• 1 whole beef tongue (2–3 lbs)
• 1/2 cup sea salt
• Water, enough to cover

Instructions

1. Rinse the beef tongue under cold water, scrubbing off any debris or residue.
2. Place the tongue in a large pot or Dutch oven and add the sea salt. Pour in enough water to fully submerge the tongue.
3. Bring the pot to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 3–4 hours, until the meat is fork-tender—check every hour and add more water if needed to keep submerged.
4. Carefully transfer the tongue to a cutting board. Let it rest until cool enough to handle, but still warm—peeling is easier this way.
5. Using a sharp knife, peel away the tough outer skin; it should come off in large sheets. Discard the skin and any fat or glands underneath.
6. Slice the meat against the grain into thin pieces. Serve immediately as is, or sear slices in a hot skillet for crispy edges.

Umami bombs don't get more pure than this. Each slice is silky, salty, and deeply beefy. Pile it on crusty bread with mustard, or eat straight off the board.

Dry Rub Pork Ribs

Nail this dry rub pork ribs recipe—no smoker required. The lard-spiked rub locks in moisture while the slow oven heat builds a crust that's pure carnivore crack. Get ready for fall-off-the-bone meat in under 3 hours.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 180 minutes

Ingredients

• 2 racks pork ribs (St. Louis style, about 3 lbs each; baby backs work too, reduce cook time 30 min)
• 1/4 cup brown sugar, packed (light or dark – both work)
• 2 tbsp smoked paprika (hot or sweet; adjust to taste)
• 1 tbsp garlic powder (not garlic salt – trust me)
• 1 tbsp onion powder
• 2 tsp black pepper (freshly ground is best)
• 1 tsp kosher salt (or 3/4 tsp fine salt)
• 1/2 tsp cayenne pepper (optional – skip if sensitive to heat)
• 3 tbsp lard, melted (or substitute unsalted butter for a non-carnivore vibe)

Instructions

1. Preheat oven to 275°F (135°C). Line a large baking sheet with foil and set a wire rack inside.
2. Remove the thin membrane from the back of the ribs: slide a butter knife under at one end, grab with a paper towel, and pull firmly. (Tip: Do this while ribs are cold for easier grip.)
3. In a small bowl, whisk together brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne. Break up any clumps.
4. Pat the ribs dry with paper towels – this helps the rub stick. In a separate dish, stir the melted lard into the dry spice mix until a thick paste forms (add a splash of water if too stiff).
5. Coat the ribs generously on both sides with the paste, pressing it into the meat. Let rest at room temperature for 20 minutes so the flavors meld.
6. Place ribs meat-side up on the wire rack. Cover tightly with foil (crimp edges to seal) and bake for 2 hours 30 minutes. (Tip: For extra tenderness, go 3 hours at 250°F.)
7. Remove foil and crank oven to 450°F (230°C). If you like extra fat, brush ribs with another tablespoon of melted lard. Bake uncovered 10–15 minutes until the bark is dark and slightly charred at the edges.
8. Let the ribs rest 10 minutes before slicing between the bones. (Tip: A sharp knife glides best; don't saw – just cut straight down.)

Let these ribs rest, then dig in—the bark is crackly, the meat is buttery, and that lard finish takes it over the top. Serve with pickles and a cold beer for the ultimate carnivore feast. Leftovers? Shred the meat and toss with BBQ sauce for next-level tacos.

Lard Chicken Drumsticks

How about a carnivore dream? These lard chicken drumsticks deliver crispy skin and tender meat with just two ingredients. No breading, no carbs—pure flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 55 minutes

Ingredients

• 8 chicken drumsticks (about 2 lbs)
• 1/2 cup lard (or bacon fat for smoky flavor)
• 2 teaspoons coarse salt (adjust to taste)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with foil for easy cleanup.
2. Pat drumsticks dry with paper towels—moisture is the enemy of crispiness.
3. Rub each drumstick evenly with coarse salt. Let rest 10 minutes to draw out moisture.
4. Place lard in a 9×13-inch baking dish and melt in the oven for 5 minutes.
5. Carefully remove dish from oven. Arrange drumsticks in a single layer in the hot lard (watch for splatter).
6. Roast for 45-55 minutes, turning once at 25 minutes, until skin is deep golden and crispy.
7. Let rest 5 minutes on a wire rack to keep the skin crunchy. Serve hot.

Finish with a final sprinkle of flaky salt. The skin shatters with each bite, revealing juicy, fall-off-the-bone meat. Serve with a side of pickles or a simple salad for a perfect low-carb meal.

Bone Marrow Beef Stew

Listen up, carnivores: this Bone Marrow Beef Stew is pure umami gold. No veggies, no fuss—just beef, marrow, and salt cooked low and slow until it’s spoon-tender. This is the stew you’ve been craving.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 3 minutes

Ingredients

• 2 lbs beef chuck, cut into 2-inch pieces
• 4 marrow bones (about 1 lb)
• 2 tsp coarse sea salt, divided (adjust to taste)
• 4 cups water
• 2 tbsp beef tallow (or butter)

Instructions

1. Pat beef dry with paper towels. Season generously with 1 tsp salt on all sides.
2. Heat tallow in a heavy Dutch oven over medium-high heat until shimmering. Sear beef in batches, without crowding, until deep brown on all sides (about 3-4 minutes per batch). Transfer to a plate. (Tip: don't crowd the pan—brown in batches for better crust.)
3. Reduce heat to medium, add marrow bones to the pot. Sear for 2 minutes per side until lightly browned. Remove and set aside.
4. Return beef to the pot. Pour in water, scraping up browned bits. Add remaining 1 tsp salt. Bring to a boil, then reduce to a gentle simmer. (Tip: use a heavy pot for even heat distribution.)
5. Cover and cook for 2 hours, checking occasionally to ensure liquid remains at a gentle simmer.
6. After 2 hours, add the seared marrow bones back to the pot. Continue simmering, covered, for another 30-45 minutes, until beef is fork-tender and marrow is soft and gelatinous.
7. Remove from heat. Taste and adjust salt if needed. Let rest for 5 minutes before serving. (Tip: resting allows juices to redistribute.)

You’ll want to scoop this over cauliflower mash or just eat it straight from the pot. Each bite is rich, beefy, and velvet-smooth from the marrow. Pure comfort in a bowl.

Conclusion

Bust out that slow cooker and dive into these 16 low-prep carnivore favorites. They’re perfect for busy days when you crave hearty, satisfying meals without the fuss. Try a few, then leave a comment with your top pick and share this roundup on Pinterest. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.