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16 Easy Crockpot Meals That Practically Cook Themselves

By: Author Andrew Gray

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When life gets chaotic, the slow cooker is your weeknight MVP. You toss in a few ingredients, set the timer, and walk away—by dinnertime, it’s done and ready to serve. No stirring, no standing, no checking every five minutes.

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These 16 recipes are exactly what we reach for when we’re too busy to think about dinner but still want something warm, cozy, and homemade. From hearty meats and saucy pastas to flavorful plant-based dishes, there’s something here for every kind of eater.

Whether you’re feeding your family, meal-prepping for the week, or just trying to stay out of the drive-thru line, these easy crockpot meals make dinner one less thing to stress about.

1. Crockpot Garlic Herb Chicken & Potatoes

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This meal checks every box—hearty, comforting, and made with simple ingredients you probably already have. Tender chicken thighs cook low and slow with baby potatoes, garlic, and herbs in a buttery broth that thickens just enough to coat everything in savory goodness.

It’s a true dump-and-go dinner that tastes like you worked all day on it. Serve it with crusty bread or just as is—it’s a full meal in one pot.

Minimal prep, max flavor, and leftovers are just as good the next day.

Why This Recipe Works

  • Chicken thighs stay juicy and flavorful in the slow cooker
  • Potatoes soak up the garlic-herb broth while staying tender
  • Butter + broth = easy, rich sauce
  • No browning or pre-cooking needed

Ingredient Swap Ideas

  • Use boneless chicken breasts for a leaner option
  • Swap baby potatoes for chopped Yukon gold or sweet potatoes
  • Add green beans or carrots during the last hour
  • Use fresh rosemary instead of thyme for a piney twist

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1½ lbs baby potatoes, halved
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter, melted
  • 1 tsp dried thyme
  • ½ tsp paprika
  • Salt and pepper to taste
  • ½ cup chicken broth
  • Chopped fresh parsley, for garnish

Instructions

  1. Layer the Potatoes: Place halved baby potatoes in the bottom of a 6-quart slow cooker. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
  2. Season the Chicken: Pat chicken thighs dry and rub with remaining olive oil. Sprinkle both sides with thyme, paprika, and a little salt and pepper.
  3. Assemble the Dish: Arrange chicken thighs on top of the potatoes. Sprinkle garlic evenly over the top, then drizzle melted butter and chicken broth around the sides.
  4. Slow Cook It: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and potatoes are fork-soft.
  5. Finish and Serve: Spoon chicken and potatoes into bowls. Drizzle some of the garlicky broth over the top and garnish with chopped parsley. Serve warm.

2. Crockpot Creamy Tuscan Sausage Pasta

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This dish is pure comfort—creamy, rich, and packed with flavor from Italian sausage, sun-dried tomatoes, garlic, and spinach. The pasta cooks right in the sauce during the last 30 minutes, making it a true one-pot meal.

It’s the kind of dinner that feels fancy but only takes 15 minutes of prep. The cream and Parmesan melt into the broth to make a luscious sauce that clings to every bite.

You’ll want seconds. Maybe thirds.

Why This Recipe Works

  • Cooking pasta in the slow cooker saves time and dishes
  • Sausage adds rich, bold flavor to the sauce
  • Spinach and sun-dried tomatoes add color and balance
  • No stovetop steps—everything builds in one pot

Ingredient Swap Ideas

  • Use ground turkey or chicken sausage
  • Swap fresh spinach for chopped kale
  • Try penne or shells instead of rotini
  • Add red pepper flakes for heat

Ingredients

  • 1 lb Italian sausage (mild or spicy)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • ½ cup chopped sun-dried tomatoes (in oil)
  • 4 cups chicken broth
  • 8 oz rotini pasta
  • 3 cups baby spinach
  • ¾ cup heavy cream
  • ½ cup grated Parmesan
  • Salt and pepper to taste

Instructions

  1. Build the Base: In a slow cooker, combine sausage, onion, garlic, sun-dried tomatoes, and chicken broth. Stir to mix.
  2. Let It Cook: Cover and cook on low for 4–5 hours or high for 2½–3 hours until sausage is cooked through and flavors are blended.
  3. Add Pasta: Stir in pasta and cook on high for 25–30 minutes, until just tender. Stir once halfway through to keep pasta from sticking.
  4. Finish It Creamy: Stir in spinach, heavy cream, and Parmesan. Cook for 5–10 more minutes, until spinach is wilted and sauce is creamy.
  5. Serve Hot: Spoon into bowls and top with extra Parmesan, black pepper, or chopped parsley.

3. Crockpot BBQ Pulled Chicken Sandwiches

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This one’s a weeknight winner—just toss in some chicken, BBQ sauce, and spices, and let it do its thing. After a few hours, the chicken falls apart perfectly and is ready to pile into soft buns.

It’s sweet, smoky, and tangy—just like good BBQ should be—but you didn’t have to turn on the grill. Serve with coleslaw, pickles, or chips for an easy, crowd-pleasing meal.

Great for game day, meal prep, or anytime you’re craving something saucy.

Why This Recipe Works

  • Chicken stays juicy and pulls apart easily
  • Slow-cooking deepens the BBQ flavor
  • No stove or grill required
  • Perfect for sandwiches, wraps, or bowls

Ingredient Swap Ideas

  • Use boneless thighs for richer flavor
  • Swap BBQ sauce flavors (honey, chipotle, etc.)
  • Add sliced onions for extra sweetness
  • Use lettuce wraps or rice bowls instead of buns

Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 1½ cups BBQ sauce (your favorite)
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and pepper to taste
  • Buns, coleslaw, and pickles for serving

Instructions

  1. Layer the Chicken: Place chicken in the crockpot. Sprinkle with paprika, garlic powder, brown sugar, salt, and pepper.
  2. Add the Sauce: Pour BBQ sauce over the chicken and gently toss to coat.
  3. Slow Cook It: Cover and cook on low for 6–7 hours or high for 3½–4 hours, until chicken shreds easily.
  4. Shred It Up: Use two forks to shred chicken directly in the sauce. Stir to mix.
  5. Build Your Sandwiches: Serve on toasted buns with coleslaw and pickles if you’re feeling classic.

4. Crockpot Chickpea Coconut Curry

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This plant-based curry is everything you want in a weeknight meal—warm spices, creamy coconut milk, and protein-rich chickpeas that soak up all the flavor as they simmer. It’s cozy, satisfying, and naturally dairy- and gluten-free.

The ginger and garlic give it backbone while the coconut milk smooths everything out. Serve over rice or scoop it up with naan—it’s low effort, high reward.

Even meat lovers will go back for more.

Why This Recipe Works

  • Chickpeas hold their texture beautifully in the slow cooker
  • Coconut milk makes it creamy without cream
  • Spices deepen over time, building flavor
  • Naturally vegan and gluten-free

Ingredient Swap Ideas

  • Use cauliflower or sweet potatoes
  • Add fresh spinach during the last hour
  • Swap chickpeas for lentils
  • Use curry paste instead of dry spices

Ingredients

  • 2 cans chickpeas, drained and rinsed
  • 1 can full-fat coconut milk
  • 1 cup crushed tomatoes
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1½ tsp curry powder
  • ½ tsp ground cumin
  • Salt to taste
  • Juice of ½ lime
  • Chopped cilantro, for serving

Instructions

  1. Combine Everything: Add chickpeas, coconut milk, tomatoes, onion, garlic, ginger, and all spices to the crockpot. Stir to mix well.
  2. Let It Simmer: Cover and cook on low for 6 hours or high for 3 hours, until flavors are melded and the curry has thickened slightly.
  3. Add the Brightness: Stir in lime juice right before serving.
  4. Dish It Out: Serve over rice or with naan. Top with chopped cilantro for freshness.

5. Crockpot Beef Stroganoff

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This is one of those meals that feels fancy but couldn’t be easier. Tender chunks of beef simmer in a savory mushroom-onion gravy, then get finished off with a dollop of sour cream to make it rich and creamy.

It’s old-school comfort that still holds up—and your crockpot does all the heavy lifting. Serve it over egg noodles, mashed potatoes, or rice.

No stovetop needed. No drama. Just a solid, comforting bowl of beefy goodness.

Why This Recipe Works

  • Beef gets super tender from low, slow cooking
  • Sour cream adds creamy tang without curdling
  • Mushrooms deepen the savory flavor
  • All made in one pot, no browning required

Ingredient Swap Ideas

  • Use stewing beef, chuck roast, or even ground beef
  • Add frozen peas or spinach at the end
  • Sub cream cheese for sour cream
  • Use Greek yogurt for a lighter version

Ingredients

  • 1½ lbs beef stew meat
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 1½ cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ½ tsp dried thyme
  • Salt and pepper to taste
  • ½ cup sour cream
  • Cooked egg noodles, for serving

Instructions

  1. Build the Base: Place beef, onion, mushrooms, and garlic in the slow cooker. Add broth, Worcestershire, mustard, thyme, salt, and pepper.
  2. Let It Cook: Cover and cook on low for 7–8 hours or high for 4 hours, until beef is tender and flavors are combined.
  3. Finish It Creamy: Stir in sour cream until fully incorporated.
  4. Serve It Hot: Spoon over egg noodles and serve warm.

6. Crockpot Honey Garlic Meatballs

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Sweet, sticky, and garlicky—these meatballs simmer in a rich sauce made from pantry staples. Toss everything in the slow cooker and come back to juicy, flavorful meatballs coated in a glossy glaze.

They’re great over rice, in a hoagie roll, or served with roasted veggies. You can even keep them warm in the slow cooker for party snacks.

Fast prep, big flavor, and freezer-friendly too.

Why This Recipe Works

  • Frozen meatballs make it totally hands-off
  • Sauce thickens as it simmers
  • Great for dinner, meal prep, or party apps
  • Easy to customize based on flavor preferences

Ingredient Swap Ideas

  • Use turkey or plant-based meatballs
  • Swap honey for brown sugar
  • Add sriracha or red pepper flakes for spice
  • Use low-sodium soy sauce or tamari

Ingredients

  • 2 lbs frozen meatballs
  • ½ cup honey
  • ½ cup soy sauce
  • ¼ cup ketchup
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • Green onions + sesame seeds, for garnish

Instructions

  1. Mix the Sauce: In a bowl, whisk together honey, soy sauce, ketchup, garlic, and ginger.
  2. Load the Cooker: Add frozen meatballs to the crockpot and pour sauce over the top.
  3. Let It Simmer: Cover and cook on low for 4–5 hours or high for 2–3 hours, stirring once halfway through.
  4. Finish and Serve: Stir before serving. Garnish with green onions and sesame seeds. Serve over rice, noodles, or on toothpicks.

7. Crockpot Creamy Tomato Basil Tortellini

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This one’s ultra cozy—cheese tortellini simmered in a creamy tomato-basil sauce that thickens up beautifully as it cooks. It’s cheesy, tangy, and super comforting.

Everything goes in the pot, including the tortellini, so there’s no need to pre-boil. It’s as simple as dump, stir, wait, and eat.

Perfect for a cold night when you want comfort in a bowl.

Why This Recipe Works

  • Frozen tortellini cook perfectly in sauce
  • Cream and Parmesan add richness
  • Basil keeps it fresh and balanced
  • One-pot, no pre-cooking needed

Ingredient Swap Ideas

  • Use spinach or meat-filled tortellini
  • Add chopped spinach or kale
  • Swap heavy cream for half-and-half
  • Use crushed tomatoes for more texture

Ingredients

  • 1 (19 oz) bag frozen cheese tortellini
  • 1 (28 oz) can tomato sauce or crushed tomatoes
  • 3 cups vegetable or chicken broth
  • ½ cup heavy cream
  • ½ cup grated Parmesan
  • 2 tsp dried basil
  • Salt and pepper to taste

Instructions

  1. Build the Base: Add tomato sauce, broth, basil, salt, and pepper to the slow cooker. Stir to combine.
  2. Add Tortellini: Stir in frozen tortellini.
  3. Cook It Low: Cover and cook on low for 3–4 hours, until pasta is tender.
  4. Cream It Up: Stir in cream and Parmesan. Cover and cook another 10–15 minutes.
  5. Serve It Hot: Ladle into bowls and top with extra basil or cheese.

8. Crockpot Lemon Herb Butter Cod

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Yes, you can make fish in a slow cooker—and this one’s buttery, light, and full of lemony flavor. The cod steams gently in a mix of broth, garlic, and herbs, staying flaky and moist.

Serve it over rice, couscous, or mashed potatoes to soak up the buttery sauce.

It’s light, clean, and a little unexpected—but so easy.

Why This Recipe Works

  • Cod steams gently and stays tender
  • Lemon and herbs keep it bright
  • No fishy smell or overcooking
  • Great for light dinners or seafood lovers

Ingredient Swap Ideas

  • Use halibut, haddock, or salmon
  • Swap parsley for dill or thyme
  • Add capers or olives for brininess
  • Use garlic butter instead of plain

Ingredients

  • 4 cod fillets (about 6 oz each)
  • ¼ cup chicken broth
  • 3 tbsp melted butter
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Chopped parsley or dill, for garnish

Instructions

  1. Layer the Base: Pour broth, melted butter, lemon juice, and garlic into the bottom of the crockpot.
  2. Season the Fish: Pat fillets dry and season with salt and pepper.
  3. Cook Gently: Place fillets in a single layer in the sauce. Cover and cook on low for 1½–2 hours, until fish flakes easily.
  4. Serve with Sauce: Spoon some of the lemon butter over the top and garnish with parsley.

9. Crockpot White Chicken Chili

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This chili is creamy, cozy, and just spicy enough—loaded with shredded chicken, white beans, green chiles, and just a bit of cream cheese to make it velvety.

It’s a great alternative to traditional beef chili, and it reheats like a dream. Serve it with tortilla chips, shredded cheese, or a squeeze of lime.

One bowl and you’re warm from the inside out.

Why This Recipe Works

  • Cream cheese makes it thick and silky
  • White beans and chicken keep it hearty but light
  • Green chiles bring flavor without too much heat
  • Great for leftovers or freezer meals

Ingredient Swap Ideas

  • Use ground turkey instead of shredded chicken
  • Swap one can of beans for corn
  • Use Greek yogurt instead of cream cheese
  • Add jalapeños for more heat

Ingredients

  • 2 cups shredded cooked chicken
  • 2 cans white beans, drained
  • 1 can green chiles
  • 3 cups chicken broth
  • ½ tsp cumin
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 4 oz cream cheese
  • Juice of ½ lime
  • Cilantro and shredded cheese, for topping

Instructions

  1. Combine the Base: Add chicken, beans, chiles, broth, and spices to the crockpot. Stir to combine.
  2. Let It Cook: Cover and cook on low for 4–5 hours or high for 2½–3 hours.
  3. Add the Creaminess: Stir in cream cheese until melted and smooth. Add lime juice.
  4. Top and Serve: Spoon into bowls and top with cilantro, cheese, or avocado.

10. Crockpot Maple Dijon Pork Chops

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These chops are melt-in-your-mouth tender with a sweet and tangy glaze made from maple syrup and Dijon mustard. The slow cooker does all the work, creating a sauce that’s savory, sticky, and perfect with a side of mashed potatoes.

This one’s a guaranteed hit, especially for cold-weather dinners when you want rich flavor without heavy effort.

Minimal ingredients. Maximum flavor payoff.

Why This Recipe Works

  • Pork chops stay juicy and absorb the glaze
  • Dijon and maple balance sweet + tangy perfectly
  • Great with potatoes, rice, or roasted veggies
  • One of the easiest dump-and-go dinners out there

Ingredient Swap Ideas

  • Use boneless or bone-in chops
  • Swap maple for honey or brown sugar
  • Add rosemary or thyme for depth
  • Mix in a splash of apple cider vinegar

Ingredients

  • 4 pork chops (¾ to 1 inch thick)
  • ½ cup maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Chopped parsley, for garnish

Instructions

  1. Mix the Sauce: In a bowl, whisk together maple syrup, Dijon, soy sauce, garlic, salt, and pepper.
  2. Arrange the Pork: Place pork chops in the crockpot in a single layer.
  3. Pour It On: Pour sauce over the top of the chops.
  4. Cook Low and Slow: Cover and cook on low for 6–7 hours or high for 3–4 hours, until pork is tender.
  5. Finish and Serve: Spoon sauce over pork and garnish with parsley before serving.

11. Crockpot Butter Chicken

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This take on the Indian favorite has all the creamy, spiced richness you want—without needing a skillet or takeout menu. Chicken simmers all day in a silky tomato-butter sauce laced with garam masala and garlic.

By dinner, it’s tender and full of flavor. Serve it with basmati rice or naan to soak up every drop.

Warm, bold, and crazy easy.

Why This Recipe Works

  • Chicken cooks slowly in rich, flavorful sauce
  • Butter and cream create a silky texture
  • Garam masala adds depth without heat
  • One-pot version of a restaurant favorite

Ingredient Swap Ideas

  • Use coconut milk instead of cream for dairy-free
  • Try boneless thighs for more flavor
  • Add spinach or peas at the end
  • Use Greek yogurt in place of cream for a tangy finish

Ingredients

  • 1½ lbs boneless chicken breast or thighs, cubed
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 (15 oz) can tomato sauce
  • 1 tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp paprika
  • Salt to taste
  • ¼ cup unsalted butter
  • ½ cup heavy cream or coconut milk
  • Cooked rice + cilantro, for serving

Instructions

  1. Build the Base: Add chicken, onion, garlic, ginger, tomato sauce, and all spices to the slow cooker. Stir to coat.
  2. Let It Simmer: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
  3. Make It Creamy: Stir in butter and cream. Let it warm through for 10–15 minutes.
  4. Dish It Up: Serve over rice and garnish with cilantro.

12. Crockpot Stuffed Pepper Casserole

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All the flavor of stuffed peppers—without the hassle of stuffing. This casserole version is layered right into the crockpot with seasoned ground beef, rice, tomatoes, and bell peppers all simmering in one pot.

It’s hearty, saucy, and everything blends together just right.

It’s what happens when stuffed peppers decide to chill out.

Why This Recipe Works

  • One-pot meal with no stuffing required
  • Classic flavors made easier
  • Rice cooks in the tomato mixture for extra flavor
  • Leftovers reheat beautifully

Ingredient Swap Ideas

  • Use ground turkey or chicken
  • Swap white rice for brown or cauliflower rice
  • Add shredded cheese on top before serving
  • Mix in black beans or corn

Ingredients

  • 1 lb ground beef
  • 2 bell peppers, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice
  • 1 (15 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1½ cups beef or chicken broth
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Brown the Beef: (Optional) Brown beef in a skillet and drain. If skipping, add it raw directly to crockpot.
  2. Load the Crockpot: Add beef, peppers, onion, garlic, rice, tomatoes, sauce, broth, and seasoning. Stir to combine.
  3. Cook Low and Slow: Cover and cook on low for 5–6 hours or high for 2½–3 hours, until rice is tender.
  4. Fluff and Serve: Stir gently, season to taste, and serve warm with shredded cheese if desired.

13. Crockpot Jambalaya

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This Louisiana classic gets the slow cooker treatment with smoky sausage, juicy chicken, and bold spices. The flavors blend and deepen all day while the rice cooks right in the pot.

It’s spicy, saucy, and absolutely packed with flavor. Serve it up big and pass the hot sauce.

Just don’t forget the crusty bread.

Why This Recipe Works

  • Slow cooking allows spices to develop
  • Rice absorbs flavor while cooking
  • One pot = easy cleanup
  • Satisfying and full of protein

Ingredient Swap Ideas

  • Use shrimp added in the last 15 minutes
  • Swap rice for cauliflower rice
  • Add okra or celery for authenticity
  • Adjust spice with hot sauce or cayenne

Ingredients

  • 1 lb chicken breast or thighs, cubed
  • 12 oz andouille or smoked sausage, sliced
  • 1 cup long grain rice
  • 1 (15 oz) can diced tomatoes
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2½ cups chicken broth
  • 1 tsp Cajun seasoning
  • Salt and black pepper to taste

Instructions

  1. Combine Ingredients: Add all ingredients except rice to the slow cooker. Stir to mix well.
  2. Start Cooking: Cover and cook on low for 5 hours.
  3. Add Rice: Stir in uncooked rice. Cover and cook for another 45–60 minutes, until rice is tender.
  4. Serve Warm: Fluff with a fork and serve hot with extra seasoning if desired.

14. Crockpot Swedish Meatballs

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Creamy, savory, and full of nostalgia—these slow-cooked meatballs are smothered in a smooth gravy made from broth, cream, and a touch of Dijon. No IKEA run required.

It’s pure comfort food, and the crockpot makes it easier than ever.

Serve over egg noodles or mashed potatoes for peak cozy.

Why This Recipe Works

  • Frozen meatballs make it hands-free
  • Gravy cooks and thickens in one pot
  • Rich but not overly heavy
  • Always a hit with kids and adults

Ingredient Swap Ideas

  • Use turkey or plant-based meatballs
  • Add mushrooms for more umami
  • Swap sour cream for cream cheese
  • Serve with rice or cauliflower mash

Ingredients

  • 2 lbs frozen meatballs
  • 2½ cups beef broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • ¾ cup heavy cream
  • 2 tbsp cornstarch + 2 tbsp cold water
  • Salt and pepper to taste
  • Parsley, for garnish

Instructions

  1. Start with Sauce: Add broth, mustard, and Worcestershire to crockpot. Stir to combine.
  2. Add the Meatballs: Drop frozen meatballs into the sauce.
  3. Cook Until Tender: Cover and cook on low for 5–6 hours or high for 3–4 hours.
  4. Thicken It Up: In a bowl, mix cornstarch and water. Stir into the sauce with cream. Cook 15–20 more minutes.
  5. Serve Creamy: Spoon over egg noodles or potatoes and garnish with parsley.

15. Crockpot Teriyaki Chicken

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This sweet-savory takeout classic couldn’t be easier to make at home. Chicken cooks in a homemade teriyaki sauce that thickens right in the pot, creating the perfect glaze.

It’s amazing over rice or tucked into lettuce wraps with crunchy veggies.

Big flavor. Small effort.

Why This Recipe Works

  • Sweet + salty teriyaki is universally loved
  • Chicken thighs stay juicy and soak up flavor
  • Sauce thickens without needing a pan
  • Great for meal prep or weeknight dinner

Ingredient Swap Ideas

  • Use chicken breast instead of thighs
  • Swap honey for brown sugar
  • Add pineapple or bell peppers
  • Try low-sodium soy sauce to reduce salt

Ingredients

  • 1½ lbs boneless chicken thighs
  • ½ cup low-sodium soy sauce
  • ⅓ cup honey
  • ¼ cup rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tbsp cornstarch + 1 tbsp water
  • Green onions + sesame seeds, for garnish

Instructions

  1. Make the Sauce: In a bowl, whisk soy sauce, honey, vinegar, garlic, and ginger.
  2. Add Everything: Place chicken in the crockpot and pour sauce over the top.
  3. Let It Cook: Cover and cook on low for 6 hours or high for 3½ hours.
  4. Thicken the Sauce: Mix cornstarch and water. Stir into the sauce and cook 15 more minutes.
  5. Serve Glazed: Slice chicken, spoon sauce on top, and garnish with green onions and sesame seeds.

16. Crockpot Baked Ziti

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All the coziness of baked pasta, none of the oven. This slow cooker ziti uses jarred marinara, ground beef, and a mix of ricotta and mozzarella for that baked-in flavor—without layering or baking.

It’s cheesy, saucy, and packed with pasta comfort. Let it go all afternoon and scoop straight from the pot.

Great for feeding a crowd or just keeping dinner stress-free.

Why This Recipe Works

  • Pasta cooks directly in the sauce
  • Beef adds hearty flavor without browning
  • Cheeses melt and blend perfectly
  • No need to layer or bake

Ingredient Swap Ideas

  • Use ground turkey or sausage
  • Add spinach or zucchini for veggies
  • Try cottage cheese instead of ricotta
  • Use whole-wheat pasta for a fiber boost

Ingredients

  • 1 lb ground beef
  • 3 cups marinara sauce
  • 2½ cups water or broth
  • 1 (16 oz) box ziti or penne
  • 1 cup ricotta cheese
  • 1½ cups shredded mozzarella
  • ½ tsp Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Mix It All Together: Add beef, pasta, marinara, seasoning, and water to the slow cooker. Stir to coat pasta.
  2. Cook Gently: Cover and cook on low for 3–4 hours, stirring once halfway through.
  3. Add the Cheese: Stir in ricotta, then top with mozzarella. Cover and cook for another 15 minutes.
  4. Scoop and Serve: Dish into bowls and garnish with basil or more cheese.