20 Delicious Crockpot Recipes for Busy Weeknights

Hey there, busy home cooks! Have you ever wished for a magical kitchen helper that could whip up delicious, comforting meals while you tackle your never-ending to-do list? Well, your slow cooker is about to become your new best friend. We’ve gathered 20 mouthwatering crockpot recipes perfect for those hectic weeknights, so get ready to save time and savor every bite. Let’s dive in!

Easy Crockpot Chili

When the weather turns chilly and you’re craving something warm and comforting, this easy crockpot chili is your answer. You just toss everything in the slow cooker and let it work its magic while you go about your day. It’s the perfect hands-off meal for busy weeknights or lazy weekends.

Ingredients

• 1 lb ground beef (I like 85/15 for the best flavor balance)
• 1 large yellow onion, diced (this adds such great sweetness when it cooks down)
• 2 cloves garlic, minced (fresh is always better than jarred in my opinion)
• 1 (15 oz) can kidney beans, drained and rinsed (don’t skip rinsing – it makes them less gassy!)
• 1 (15 oz) can diced tomatoes, undrained (the liquid helps create the perfect chili consistency)
• 1 (6 oz) can tomato paste (this is our flavor concentrator – so important)
• 2 tbsp chili powder (adjust this based on your heat preference)
• 1 tsp ground cumin (my secret weapon for that authentic chili flavor)
• 1 cup beef broth (low sodium lets you control the salt level)
• 1 tsp salt (start with this – you can always add more later)

Instructions

1. Brown the ground beef in a large skillet over medium-high heat for 5-7 minutes, breaking it up with a spoon until no pink remains.
2. Transfer the cooked beef to your crockpot using a slotted spoon to drain excess grease.
3. Add the diced onion and minced garlic directly to the crockpot with the beef.
4. Pour in the drained kidney beans, diced tomatoes with their liquid, and tomato paste.
5. Sprinkle the chili powder, cumin, and salt evenly over the mixture.
6. Pour the beef broth over everything in the crockpot.
7. Stir all ingredients together until well combined and the tomato paste is fully incorporated.
8. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
9. After cooking time is complete, remove the lid and give the chili a good stir.
10. Let the chili sit uncovered for 10 minutes to thicken slightly before serving.

Here’s what makes this chili special – the slow cooking creates this incredible depth where the spices really meld together. You’ll love how the beans stay perfectly tender while the meat becomes fall-apart tender. Try serving it over baked potatoes or with a big slice of cornbread for the ultimate comfort food experience.

Pulled Pork Sandwiches

Remember those lazy Sunday afternoons when you want something delicious but don’t want to spend hours in the kitchen? Pulled pork sandwiches are your answer—they’re the ultimate comfort food that practically makes itself while you relax. You’ll be amazed how simple ingredients transform into something so incredibly tender and flavorful.

Ingredients

• 4 lbs pork shoulder – I always look for one with good marbling for maximum juiciness
• 1 cup ketchup – the classic American kind works perfectly here
• 1/2 cup apple cider vinegar – this adds that tangy kick I love
• 1/4 cup brown sugar – packed firmly like I do for all my baking
• 2 tbsp Worcestershire sauce – my secret weapon for depth of flavor
• 1 tbsp smoked paprika – this gives that authentic barbecue taste
• 2 tsp garlic powder – I prefer the granulated kind for even distribution
• 1 tsp black pepper – freshly ground makes all the difference
• 1 tsp salt – I use kosher salt for better control
• 6 hamburger buns – brioche buns are my absolute favorite for this

Instructions

1. Preheat your oven to 300°F – low and slow is the key to tender pulled pork.
2. Place the pork shoulder in a large Dutch oven or roasting pan.
3. Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, black pepper, and salt in a medium bowl.
4. Pour the sauce mixture evenly over the pork shoulder, making sure to coat all sides.
5. Cover the Dutch oven tightly with its lid or use heavy-duty aluminum foil.
6. Roast the pork in the preheated oven for 4 hours – don’t peek, as this lets heat escape!
7. Check the pork by inserting a fork – it should twist easily and pull apart with no resistance.
8. Transfer the pork to a large cutting board, reserving the cooking liquid in the pot.
9. Use two forks to shred the pork completely, discarding any large fat pieces.
10. Return the shredded pork to the Dutch oven with the cooking liquid.
11. Stir to combine the pork with the sauce until evenly coated.
12. Toast the hamburger buns lightly in a dry skillet over medium heat for about 2 minutes per side.
13. Spoon the pulled pork generously onto the bottom halves of the toasted buns.
14. Top with the remaining bun halves and serve immediately.

Look at that beautiful pile of pork—it should be incredibly tender with just enough resistance to hold together on the bun. The sauce caramelizes into this sweet and tangy glaze that pairs perfectly with the rich pork flavor. Try piling it high on those toasted brioche buns with a big dollop of coleslaw right on top for that classic crunch contrast.

Creamy Crockpot Mac and Cheese

Mmm, is there anything more comforting than coming home to a warm, cheesy meal that basically cooked itself? This creamy crockpot mac and cheese is your new best friend for busy days when you want something delicious with minimal effort. You’ll love how the cheese melts into the pasta for that perfect creamy texture.

Ingredients

– 1 pound elbow macaroni (the classic choice for maximum cheese clinging)
– 4 cups shredded sharp cheddar cheese (I like to shred my own—it melts so much better than pre-shredded)
– 1 cup whole milk (don’t skimp here—the fat content makes it extra creamy)
– 1/2 cup heavy cream (this is the secret to that restaurant-quality richness)
– 1/4 cup unsalted butter, cubed (I always keep mine cold until using)
– 1 teaspoon garlic powder (just enough for a subtle savory note)
– 1/2 teaspoon paprika (adds a lovely color and mild warmth)
– 1/2 teaspoon dry mustard (trust me, it makes the cheese flavor pop)
– Salt and black pepper to taste (I’m generous with the pepper for a little kick)

Instructions

1. Cook the elbow macaroni according to package directions until al dente, about 7-8 minutes.
2. Drain the pasta thoroughly and immediately transfer it to your crockpot.
3. Add the cubed butter to the hot pasta and stir until melted and evenly coated.
4. Pour in the whole milk and heavy cream, stirring to combine completely.
5. Sprinkle in the garlic powder, paprika, and dry mustard, mixing well to distribute the spices.
6. Stir in 3 cups of the shredded cheddar cheese until the pasta is well coated.
7. Cover the crockpot and cook on LOW heat for 2 hours, stirring once halfway through.
8. After 2 hours, sprinkle the remaining 1 cup of cheddar cheese over the top.
9. Cover and cook for another 15 minutes on LOW until the cheese on top is melted and bubbly.
10. Season with salt and black pepper to taste, stirring gently to incorporate.

Let this mac and cheese rest for 10 minutes before serving—it thickens up perfectly. The finished dish is luxuriously creamy with that satisfying cheese pull we all love. Try topping it with crispy bacon bits or serving it alongside grilled chicken for a complete meal that everyone will rave about.

Crockpot Vegetable Soup

Gosh, there’s nothing quite like coming home to a warm, comforting bowl of vegetable soup that’s been simmering all day in your crockpot. It’s the perfect hands-off meal for busy days when you want something nourishing without the fuss. You’ll love how the flavors meld together while you go about your day.

Ingredients

– 2 tablespoons olive oil (I always use extra virgin for that fruity flavor)
– 1 large yellow onion, diced
– 3 cloves garlic, minced (fresh is best here, but jarred works in a pinch)
– 4 medium carrots, sliced into 1/4-inch rounds
– 3 celery stalks, chopped
– 1 (28-ounce) can crushed tomatoes
– 6 cups vegetable broth
– 2 medium potatoes, peeled and cubed into 1-inch pieces
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 (15-ounce) can kidney beans, drained and rinsed
– 2 cups frozen corn
– 1 teaspoon salt
– 1/2 teaspoon black pepper

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant (tip: don’t let the garlic brown or it’ll turn bitter).
4. Transfer the onion and garlic mixture to your 6-quart crockpot.
5. Add sliced carrots, chopped celery, crushed tomatoes, and vegetable broth to the crockpot.
6. Stir in cubed potatoes, dried thyme, and bay leaf until well combined.
7. Cover and cook on LOW for 6 hours (tip: resist lifting the lid—it releases heat and extends cooking time).
8. After 6 hours, stir in drained kidney beans and frozen corn.
9. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
10. Cover and continue cooking on LOW for 1 more hour until potatoes are fork-tender (tip: test by piercing a potato cube with a fork—it should slide through easily).
11. Remove the bay leaf before serving. The soup develops a wonderful thick, stew-like texture from the broken-down potatoes and tomatoes. I love serving it with crusty bread for dipping, or sometimes I’ll stir in a handful of fresh spinach during the last 10 minutes for extra greens.

BBQ Crockpot Ribs

Aren’t you tired of complicated rib recipes that require constant attention? These BBQ Crockpot Ribs are the ultimate set-it-and-forget-it meal that delivers fall-off-the-bone perfection every single time. You’ll be amazed how little effort creates such incredible flavor.

Ingredients

– 3 lbs pork baby back ribs (I always ask the butcher to remove the membrane for me)
– 1 cup of your favorite BBQ sauce (I’m partial to sweet and smoky varieties)
– 1/4 cup brown sugar (dark brown gives the best caramelized flavor)
– 2 tbsp apple cider vinegar (this little splash cuts through the richness perfectly)
– 1 tbsp smoked paprika (the secret to that outdoor grill flavor)
– 1 tsp garlic powder (fresh minced works too, but powder distributes more evenly)
– 1 tsp onion powder
– 1/2 tsp black pepper (freshly cracked makes all the difference)
– 1/2 tsp salt (I use kosher salt for better distribution)

Instructions

1. Pat the ribs completely dry with paper towels to help the seasoning stick better.
2. In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt until fully combined.
3. Rub the seasoning mixture evenly over all surfaces of the ribs, pressing gently to help it adhere.
4. Place the seasoned ribs vertically in your 6-quart crockpot, curving them around the edges to fit.
5. Pour the apple cider vinegar into the bottom of the crockpot around the ribs.
6. Cover and cook on LOW for 7 hours until the meat pulls back from the bones by about 1/2 inch.
7. Carefully transfer the ribs to a foil-lined baking sheet using tongs and a spatula for support.
8. Brush the ribs generously with BBQ sauce, covering all exposed surfaces.
9. Broil on HIGH for 3-4 minutes until the sauce bubbles and caramelizes around the edges.
10. Let the ribs rest for 10 minutes before slicing between the bones.
Just imagine that first bite—the meat literally falls apart with just a gentle tug of your fork. Juicy, smoky, and with that perfect sticky-sweet glaze, these ribs will have everyone asking for your secret. Try serving them over creamy polenta or with crispy potato wedges to soak up every last bit of that incredible sauce.

Slow Cooker Pot Roast

Hearty and comforting, this slow cooker pot roast is the ultimate hands-off dinner. You just toss everything in the crockpot in the morning, and by evening, you’ve got a complete meal waiting. It’s perfect for busy days when you still want that home-cooked feel.

Ingredients

– 3 to 4 pounds chuck roast (I like a well-marbled one for maximum tenderness)
– 1 tablespoon extra virgin olive oil (my go-to for searing)
– 1 large yellow onion, roughly chopped (it adds such a sweet base flavor)
– 4 cloves garlic, minced (fresh is best here, in my opinion)
– 4 large carrots, cut into 2-inch chunks
– 1.5 pounds baby potatoes (no need to peel—I love the texture)
– 2 cups beef broth (low-sodium lets you control the salt)
– 2 tablespoons Worcestershire sauce (it gives a nice depth)
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons cornstarch
– 2 tablespoons cold water

Instructions

1. Pat the chuck roast completely dry with paper towels on all sides.
2. Season both sides of the roast evenly with the salt and black pepper.
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers.
4. Sear the roast for 4-5 minutes per side until a deep brown crust forms.
5. Transfer the seared roast to the slow cooker insert.
6. Add the chopped onion and minced garlic to the same skillet.
7. Sauté for 3 minutes, stirring frequently, until the onion softens slightly.
8. Stir in the tomato paste and cook for 1 minute until it darkens in color.
9. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the skillet.
10. Pour this liquid mixture over the roast in the slow cooker.
11. Arrange the carrot chunks and baby potatoes around the roast in the slow cooker.
12. Sprinkle the dried thyme evenly over everything.
13. Cover and cook on LOW for 8 hours until the meat shreds easily with a fork.
14. Whisk together the cornstarch and cold water in a small bowl until smooth.
15. Stir this slurry into the slow cooker liquid.
16. Cover and cook on HIGH for 15 minutes until the sauce thickens.

What a rewarding meal this turns into! The beef becomes incredibly tender and shreds apart with just a fork, while the vegetables soak up all that rich, savory broth. Serve it over mashed cauliflower or with a side of crusty bread to soak up every last drop of that delicious gravy.

Crockpot Chicken Alfredo

Just when you think your Crockpot can’t get any more magical, it whips up this creamy, dreamy chicken alfredo. You’ll love how hands-off this recipe is—perfect for those busy weeknights when you want something comforting without all the fuss. Seriously, it’s like a cozy hug in a bowl.

Ingredients

• 2 lbs boneless, skinless chicken breasts—I like to cut them into 1-inch chunks for even cooking
• 1 cup chicken broth—low-sodium is my go-to so I can control the saltiness
• 3 cloves garlic, minced—freshly minced makes all the difference, trust me
• 1 cup heavy cream—go for the full-fat version here, it’s worth it for that velvety texture
• 1 cup grated Parmesan cheese—I always use freshly grated, it melts so much better than the pre-shredded stuff
• 8 oz fettuccine pasta—classic choice, but any pasta shape works if that’s what you have on hand
• 2 tbsp unsalted butter—I prefer unsalted to keep the dish from getting too salty
• 1 tsp Italian seasoning—my secret weapon for that herby kick
• 1/2 tsp black pepper—freshly ground if you can
• 1/4 tsp salt—add more at the end if needed after tasting

Instructions

1. Place chicken chunks in your Crockpot and pour chicken broth over them.
2. Sprinkle minced garlic, Italian seasoning, salt, and black pepper evenly over the chicken.
3. Cover and cook on LOW for 4 hours—the chicken should reach 165°F internally and shred easily with a fork.
4. Tip: Don’t peek during cooking! Every time you lift the lid, you add 15-20 minutes to the cooking time.
5. While chicken cooks, boil fettuccine according to package directions until al dente, then drain thoroughly.
6. Once chicken is cooked, use two forks to shred it directly in the Crockpot.
7. Stir in heavy cream, Parmesan cheese, and butter until everything is well combined.
8. Tip: Add the cream and cheese off-heat to prevent curdling—I usually unplug the Crockpot for this step.
9. Gently fold in the cooked fettuccine until all noodles are coated in the creamy sauce.
10. Let everything sit for 10 minutes to allow the pasta to absorb some sauce and thicken slightly.
11. Tip: If the sauce seems too thin, let it sit uncovered for another 5-10 minutes—it will continue to thicken as it cools.

Getting that first bite of this alfredo is pure comfort—the chicken stays incredibly tender while the sauce clings perfectly to every noodle. Great for serving over steamed broccoli or with a simple side salad to balance the richness. Honestly, it tastes like it came from your favorite Italian spot but took barely any effort at all.

Spicy Crockpot Black Bean Soup

Perfect for those chilly evenings when you want something hearty without much effort. You just toss everything in the slow cooker and let it work its magic while you go about your day. This spicy black bean soup becomes incredibly flavorful and comforting with minimal hands-on time.

Ingredients

• 2 cups dried black beans (I always soak mine overnight for creamier texture)
• 1 large yellow onion, diced (sweet yellow onions are my favorite here)
• 4 cloves garlic, minced (fresh garlic makes all the difference)
• 1 jalapeño, seeded and minced (leave some seeds if you like extra heat)
• 6 cups vegetable broth (low-sodium lets you control the salt)
• 1 tbsp ground cumin (toasted cumin has the best flavor)
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lime, juiced (fresh lime juice brightens everything up)
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tbsp olive oil in a skillet over medium heat until shimmering.
2. Sauté diced onion for 5 minutes until translucent and fragrant.
3. Add minced garlic and jalapeño, cooking for 1 minute until aromatic.
4. Transfer the onion mixture to your crockpot insert.
5. Add 2 cups dried black beans that have been rinsed and drained.
6. Pour in 6 cups vegetable broth, ensuring beans are fully submerged.
7. Stir in 1 tbsp ground cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika.
8. Add 1 tsp salt and 1/2 tsp black pepper, stirring to combine all ingredients.
9. Cover and cook on HIGH for 6 hours or LOW for 8 hours until beans are tender.
10. Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
11. Stir in juice from 1 fresh lime and 1/4 cup chopped cilantro just before serving.

Gorgeously creamy with just the right amount of chunkiness from the whole beans. The spicy kick builds slowly, making each spoonful more satisfying than the last. Try topping with avocado slices or a dollop of sour cream to balance the heat perfectly.

Crockpot Sausage and Peppers

Sometimes you just need a meal that practically cooks itself while you go about your day. This Crockpot sausage and peppers recipe is exactly that kind of magic—toss everything in, walk away, and come back to a kitchen that smells incredible. It’s the ultimate set-it-and-forget-it dinner that always satisfies.

Ingredients

– 1.5 lbs Italian sausage links (I like mixing sweet and hot for the best flavor)
– 2 large bell peppers, any color (I grab whatever looks freshest at the market)
– 1 large yellow onion (sweet onions work great here too)
– 3 cloves garlic, minced (fresh is key for that aromatic punch)
– 1 (28 oz) can crushed tomatoes (this creates the perfect saucy base)
– 1/4 cup chicken broth (low-sodium lets you control the salt)
– 1 tbsp olive oil (extra virgin is my go-to for richness)
– 1 tsp dried oregano (rubbed between your palms to wake up the oils)
– 1/2 tsp red pepper flakes (optional, but I always add them for a little kick)
– Salt and black pepper to taste (I start with 1/2 tsp salt and 1/4 tsp pepper)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add sausage links and brown on all sides until golden, about 3-4 minutes per side—this adds great flavor and texture.
3. Transfer sausages to your 6-quart slow cooker using tongs.
4. Slice bell peppers into 1/2-inch strips and onion into 1/4-inch slices.
5. Add peppers, onion, and minced garlic to the slow cooker around the sausages.
6. Pour crushed tomatoes and chicken broth over the sausage and vegetables.
7. Sprinkle dried oregano, red pepper flakes, salt, and black pepper evenly over the top.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until sausages are cooked through and vegetables are tender.
9. Remove sausages and slice them into 1-inch pieces if desired, then return to the slow cooker and stir gently.
10. Let everything sit for 10 minutes before serving to allow flavors to meld—this resting time makes a noticeable difference. Really, the tender sausage and sweet peppers soak up that rich tomato sauce beautifully. Try serving it over creamy polenta or stuffed into crusty rolls for an amazing sandwich—either way, it’s comfort food at its easiest.

Easy Crockpot Lasagna

Getting dinner on the table doesn’t have to be a chore, especially when your slow cooker does most of the work. This easy crockpot lasagna is the ultimate comfort food that practically makes itself while you go about your day.

Ingredients

• 1 lb ground beef (I like using 85/15 for the best flavor)
• 1 (24 oz) jar of your favorite marinara sauce (I always grab the one with extra basil)
• 1 (15 oz) container of ricotta cheese (full-fat gives the creamiest texture)
• 1 large egg, lightly beaten (room temp helps it blend smoothly)
• 2 cups shredded mozzarella cheese, divided (I buy pre-shredded to save time)
• 1/2 cup grated Parmesan cheese
• 9 no-boil lasagna noodles (these are my secret weapon)
• 2 tbsp chopped fresh basil (trust me, fresh makes all the difference)

Instructions

1. Brown 1 lb ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
2. Drain all excess grease from the skillet completely.
3. Stir the entire jar of marinara sauce into the cooked beef until fully combined.
4. In a medium bowl, mix together the ricotta cheese, beaten egg, 1 cup of mozzarella, Parmesan cheese, and chopped basil until well blended.
5. Spread 1/2 cup of the meat sauce evenly across the bottom of a 6-quart slow cooker.
6. Arrange 3 lasagna noodles over the sauce, breaking them to fit if necessary.
7. Spread 1/3 of the cheese mixture evenly over the noodles using a spatula.
8. Repeat the layering process two more times: meat sauce, noodles, cheese mixture.
9. Finish with the remaining meat sauce and sprinkle the remaining 1 cup of mozzarella cheese on top.
10. Cover and cook on LOW heat for 4 hours until the noodles are tender and the cheese is bubbly and lightly golden around the edges.
11. Let the lasagna rest uncovered for 15 minutes before serving to allow it to set properly.

Velvety layers of tender pasta, rich meat sauce, and creamy cheese come together in every satisfying bite. The edges get slightly caramelized while the center stays wonderfully moist—perfect for scooping up with garlic bread or serving alongside a crisp green salad.

Vegetarian Crockpot Lentil Stew

Now that chilly weather is settling in, you’re probably craving something warm and comforting that practically makes itself. This vegetarian crockpot lentil stew is exactly that—hearty, healthy, and so simple to throw together in the morning for a delicious dinner waiting for you at night.

Ingredients

– 1 tablespoon extra virgin olive oil (my go-to for a little richness)
– 1 medium yellow onion, diced (I like a rough chop here for texture)
– 3 cloves garlic, minced (fresh is best, but no judgment if you use the jarred kind)
– 2 medium carrots, sliced into ¼-inch rounds (they hold up beautifully in the slow cooker)
– 2 stalks celery, chopped (don’t skip these—they add great flavor)
– 1 cup brown lentils, rinsed and picked over (check for any tiny stones)
– 1 (14.5-ounce) can diced tomatoes, undrained (they add a nice tangy base)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 teaspoon dried thyme (rubbed between your fingers to wake up the oils)
– ½ teaspoon smoked paprika (this gives a subtle, smoky depth)
– 1 bay leaf (remember to fish it out later!)
– Salt and black pepper to taste (I start with ½ teaspoon salt and ¼ teaspoon pepper)

Instructions

1. Heat the olive oil in a skillet over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Transfer the onion and garlic mixture to your crockpot.
5. Add the sliced carrots and chopped celery to the crockpot.
6. Pour in the rinsed brown lentils.
7. Add the entire can of diced tomatoes with their juices.
8. Pour in the vegetable broth.
9. Sprinkle in the dried thyme, smoked paprika, salt, and black pepper.
10. Drop in the bay leaf.
11. Stir all ingredients until well combined.
12. Cover the crockpot and cook on LOW for 7–8 hours or on HIGH for 4–5 hours until the lentils are tender and the vegetables are soft.
13. Remove the bay leaf and discard it.
14. Taste and adjust seasoning with more salt or pepper if needed.
15. Ladle the stew into bowls and serve hot. Keep leftovers in an airtight container in the fridge for up to 4 days—the flavors meld even more overnight. Knowing you have a pot of this cozy stew ready makes any busy day better. The lentils break down just enough to thicken the broth, while the carrots and celery keep a pleasant bite. Try topping it with a dollop of Greek yogurt or serving it over a slice of crusty bread to soak up every last drop.

Slow Cooker Garlic Butter Chicken

Just imagine coming home to the most incredible garlic butter aroma filling your entire house. This slow cooker garlic butter chicken is one of those magical recipes that feels fancy but requires almost zero effort from you. Seriously, it’s perfect for busy weeknights when you want something delicious without the kitchen drama.

Ingredients

– 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts in the slow cooker)
– 1/2 cup unsalted butter, cut into tablespoons (room temp blends better with the other ingredients)
– 8 garlic cloves, minced (fresh garlic makes all the difference here, trust me)
– 1 cup chicken broth (low sodium gives you better control over seasoning)
– 1/4 cup heavy cream (this creates the most luxurious sauce)
– 1 tsp Italian seasoning (my secret weapon for that herby flavor)
– 1/2 tsp paprika (adds beautiful color and subtle smokiness)
– Fresh parsley for garnish (don’t skip this – it brightens up the whole dish)

Instructions

1. Place chicken thighs in a single layer at the bottom of your 6-quart slow cooker.
2. Sprinkle Italian seasoning and paprika evenly over the chicken.
3. In a small bowl, combine room temperature butter and minced garlic until well mixed.
4. Dot the garlic butter mixture evenly over the chicken thighs.
5. Pour chicken broth around the sides of the chicken, being careful not to wash off the seasonings.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
7. Carefully remove chicken from slow cooker and place on a serving platter.
8. Whisk heavy cream into the remaining sauce in the slow cooker until smooth and creamy.
9. Pour the garlic butter sauce over the chicken.
10. Garnish with fresh chopped parsley before serving.
For the ultimate comfort meal, serve this chicken over mashed potatoes to soak up every drop of that incredible garlic butter sauce. The chicken becomes so tender it practically falls apart, while the sauce is rich, garlicky, and perfectly balanced with those subtle herbs.

Crockpot Beef Stroganoff

Picture this: it’s a busy weeknight, and you’re craving something comforting but don’t want to spend hours in the kitchen. Perfect timing for this crockpot beef stroganoff—it practically cooks itself while you tackle your to-do list.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes (I like the marbling in chuck for extra flavor)
• 1 large yellow onion, thinly sliced (sweet onions work beautifully here)
• 8 oz cremini mushrooms, sliced (they have more depth than white mushrooms)
• 3 cloves garlic, minced (fresh is always better than jarred)
• 1 cup beef broth (low-sodium lets you control the salt)
• 1 tbsp Worcestershire sauce (that umami kick is essential)
• 1 tsp Dijon mustard (my secret flavor booster)
• 1 cup sour cream, at room temperature (cold sour cream can curdle)
• 12 oz egg noodles (the wide ones hold the sauce perfectly)
• 2 tbsp chopped fresh parsley (for that bright finish)
• Salt and black pepper to taste (I’m generous with the pepper)

Instructions

1. Season the beef cubes generously with salt and black pepper on all sides.
2. Place the seasoned beef, sliced onion, mushrooms, and minced garlic into your crockpot.
3. Pour in the beef broth, Worcestershire sauce, and Dijon mustard directly over the ingredients.
4. Gently stir everything together until well combined.
5. Cover the crockpot and cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender.
6. About 30 minutes before serving, cook the egg noodles according to package directions until al dente, then drain thoroughly.
7. Turn off the crockpot and let the stroganoff sit uncovered for 5 minutes to cool slightly.
8. Stir in the room temperature sour cream until fully incorporated and the sauce is creamy.
9. Fold in the cooked egg noodles until they’re evenly coated with the sauce.
10. Sprinkle with fresh parsley just before serving.

Deliciously tender beef melts in your mouth while the creamy sauce clings to every noodle. The mushrooms add an earthy depth that balances the richness perfectly. Try serving it over mashed potatoes for a cozy twist, or pack the leftovers for lunch—it tastes even better the next day.

Summary

More than just a collection of recipes, this roundup is your solution to stress-free weeknight dinners. These crockpot favorites deliver delicious meals with minimal effort—perfect for busy schedules. We’d love to hear which recipes become your go-tos! Leave a comment with your favorites, and don’t forget to share this article on Pinterest to help other home cooks discover easy, tasty meals.

Laura Hauser

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