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14 Easy Crock Pot Recipes That May Change Your Cooking Schedule


14 Crock Pot Recipes For Slow Cooker & Crock Pot Lovers | Better plan your Weeknight Dinners.


crock pot recipe


  • 1 rack baby back pork ribs
  • 2 teaspoons chili powder (or chipotle chili powder if you have it)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups of your favorite bbq sauce (see note for my favorite tip!)


1 ) Grease your large slow cooker (6-8 quart) with nonstick spray. Stir together chili powder, cayenne pepper, garlic powder, salt, and pepper. Rub mixture all over the top side of the ribs.

2 ) Brush about 2/3 of the bbq sauce over the ribs (reserve remaining bbq sauce), top and bottom. Place the ribs in the slow cooker so that they are standing up on one side and curl to fit into around the inner edge of the slow cooker. Cover and cook on low for 8 hours.

3 ) Preheat your oven to high broil. Use tongs to transfer ribs to a greased baking sheet so that the ribs are laying flat. Transfer to the oven and cook for 5-8 minutes. (Set a timer for 5 minutes and check them to make sure they aren’t burning).

4 ) Allow to cool just long enough so that the ribs can be handled and serve immediately.

Recipe Notes

My favorite quick and easy way to add depth of flavor to bbq sauces is to combine two different varieties. For these ribs, I like to do one cup of a sweet bbq sauce and one cup of a smoky or spicy bbq sauce – just stir together and use as directed in the recipe.

2 ) Barbecue Chicken Wings CROCK POT RECIPE




crock pot recipe

Chicken wings don’t get easier than these Slow Cooker Barbecue Chicken Wings! A simple homemade barbecue sauce covers chicken wings that are slow cooked for an easy dinner or appetizer.


  • 5 lbs chicken wings, separated at the joint, tips removed
  • 12-oz bottle chili sauce
  • 1/3 cup lemon juice
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • dash garlic powder
  • 1 tablespoon cornstarch
  • 2 tablespoons water



1 ) Spray a slow cooker with nonstick cooking spray.  Place the wings in the bottom of the slow cooker.

2 ) In a bowl, combine the chili sauce, lemon juice, molasses, Worcestershire sauce, chili powder, salt, hot pepper sauce and garlic powder. Pour over the wings in the slow cooker.

3 ) Cook on low for 4-5 hours, until the wings are tender.

4 ) Remove the wings from the slow cooker and place on a foil lined baking sheet. Transfer the liquid from the slow cooker to a pot, and place over high heat. Bring to a boil. In a small bowl, combine the cornstarch and water. Add to the boiling liquid and stir in. Cook, stirring occasionally, until slightly thickened.

5 ) Turn on the broiler.

6 ) Baste the tops of the wings with the thickened barbecue sauce. Place in the oven under the broiler until the tops are crisped and browned, just a couple minutes. (Make sure to keep an eye on them, as they will cook quickly.)

3 ) Beef and Broccoli CROCK POT RECIPE

crock pot recipe


  •  1 1/2 pounds flank steak — cut across grain into thin slices
  •  1 cup  low-sodium beef broth
  •  1/4 cup low-sodium soy sauce
  •  1/4 cup oyster sauce
  •  1 tablespoon honey
  •  1 tablespoon rice vinegar
  •  2 teaspoons chili-garlic paste — Sriracha, or 1/2 teaspoon red pepper flakes, plus additional to taste
  •  2 teaspoons  minced garlic — about 2 large cloves
  •  2 tablespoons  cornstarch
  •  5 cups  broccoli florets — about 2 small crowns
  •  Prepared brown rice — or quinoa for serving
  •  Chopped green onions — and toasted sesame seeds optional for serving


1 ) Coat a 4-quart or larger slow cooker with nonstick spray. Place the beef in the bottom.
2 ) In a small bowl, stir together the beef broth, soy sauce, oyster sauce, honey, rice vinegar, chili-garlic paste, and garlic. Pour over the beef, then stir to combine. Cover and cook on low for 1 1/2 hours.
3 ) In a small bowl, whisk together 1/4 cup water and cornstarch. Stir into the slow cooker with the beef and sauce, then place the broccoli on top. Cover, turn the heat to high, and cook another 30 minutes, until the broccoli is tender. Serve warm over rice, sprinkled with green onions and sesame seeds as desired.

Recipe Notes

Store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of beef broth or water to keep it from drying out.

I have not tried doubling this recipe, but I think that you could easily do about 1.5 times the amount. Watch the cooking time, as it may need to be adjusted slightly.

Because flank steak is fairly lean, I would not recommend leaving the slow cooker on low longer than the recipe specifies, or I worry it might overcook. If you have a programmable slow cooker that switches to keep warm, this might be an option, but the best choice is to be able to check it right away at the 1 1/2 hour mark.


crock pot recipe


  • 1.5 lbs. boneless, skinles chicken breast
  • 3 tablespoons minced garlic
  • 1/2 cup honey
  • 1/2 cup soy sauce (or tamari)
  • 2 teaspoon chili garlic sauce
  • 1/2 tablespoon cornstarch (optional)


1 ) First, create your honey garlic sauce. Whisk together minced garlic, honey, soy sauce, and red chili garlic sauce un honey has fully dissolved.

2 ) Next, place chicken breast on the bottom of your slow cooker. Then, pour the sauce over the chicken.

3 ) Turn slow cooker to high and cook for 2-4 hours OR low and cook for 6-8 hours.

4 ) Once your chicken is fully cooked and tender, remove chicken from slow cooker and use 2 forks to shred.

5 ) Thicken sauce by adding in 1/2 tablespoon of cornstarch and whisk until dissolved.

6 ) Then, add chicken back into the crockpot and stir with the sauce. Cover and let cook for 10 more minutes so that the sauce can fully thicken.

Serve with your favorite grain and vegetable.


5 ) Mozzarella Stuffed Meatballs Crock pot RECIPE


crock pot recipe


  • 1 pound ground beef
  • 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3-4 mozzarella cheese sticks (string cheese)
  • marinara or alfredo sauce, for dipping


1 ) Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.

2 ) Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.

3 ) Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.

4 ) When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that’s okay.

5 ) If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish. Serve with your favorite marinara or alfredo sauce for dipping.

Serve and enjoy!

Recipe Notes

For a quicker method, the meatballs can be baked. Follow directions to make meatballs, but instead of placing in the slow cooker, place meatballs 1 inch apart on a greased baking sheet and bake at 400°for 15-20 minutes until browned and cheese is melty.

These can also be made ahead and frozen! Prepare the meatballs as instructed in the recipe but instead of putting them straight into the slow cooker (or the oven if baking), just place them side by side in a zip lock bag ( you may need two), seal and place in the freezer. When ready to cook them, follow recipe instructions and increase cooking time slightly to allow for thawing.

This recipe makes about a dozen large meatballs. This works great for an appetizer or side dish. If you want to use this for a main dish, I’d recommend doubling the recipe to be safe.


6 ) Chicken Enchilada Casserole Crock pot RECIPE




crock pot recipe

Recipe Variations: Tailor the ingredients to suit your family’s tastes. Use part pepper jack cheese with some cheddar, or use a Mexican blend of cheeses in the dish. Taco-seasoned cheese is another excellent choice because it adds extra Tex-Mex flavor. If you have leftover turkey, feel free to replace the chicken with it. If you like more heat in your enchiladas, use a hot enchilada sauce or use chopped jalapeño chili pepper instead of mild chili. The recipe calls for chicken breast halves, but consider replacing at least half of them with boneless chicken thighs. Chicken thighs are more flavorful and fattier, so they tend to be juicier, a bonus for slow-cooked dishes.


  • For the Optional, Quick Enchilada Sauce
  • 1 (8-ounce) can tomato sauce
  • 1 cup chicken stock
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • Dash onion powder
  • 1/4 teaspoon salt
  • 4 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • For the Crock Pot Chicken Enchilada Casserole
  • 6 boneless chicken breast halves
  • 2 tablespoons extra-virgin olive oil
  • 2 (10 3/4-ounce) cans condensed cream of chicken soup
  • 1 (4-ounce) can ripe olives (sliced)
  • 1/2 cup onion (chopped)
  • 1 (4-ounce) can mild green chili peppers
  • 16 to 20 corn tortillas
  • 2 (10-ounce) cans enchilada sauce (or see below)
  • 16 ounces sharp cheddar cheese (shredded)
  • Optional: 4 tablespoons fresh cilantro (chopped)
  • Optional: 4 green onions
  • Optional: tomato salsa
  • Optional: sour cream
  • Optional: guacamole


For Quick Enchilada Sauce:

1 ) Gather the ingredients.

2 ) In a bowl, combine 8 ounces of tomato sauce with 1 cup of chicken stock, 2 teaspoons of cumin, 1 teaspoon garlic powder, a dash of onion powder, and 1/4 teaspoon of salt. Stir to blend; set aside.

3 ) Heat 4 tablespoons of vegetable oil in a saucepan over medium heat.
Add 3 tablespoons of flour and 3 tablespoons of chili powder; stir until blended. Continue cooking the roux until light brown, stirring constantly.

4 ) Add the tomato mixture to the saucepan and continue cooking for about 10 minutes, stirring frequently.

For the casserole:

Crock Pot Chicken Enchilada Casserole:

1 ) Gather the ingredients.Pat the chicken breasts with paper towels to dry. If they are not uniform in thickness, put them between sheets of plastic wrap and pound them gently with a rolling pin or the smooth side of a meat tenderizer.

2 ) Heat the olive oil in a large skillet over medium heat. Add the chicken breast halves and cook for about 10 minutes on each side, or until they reach a temperature of at least 165 F.

3 ) Chop or thinly slice the chicken and set aside.

4 ) In a bowl, combine the soup, sliced ripe olives, chili peppers, and onions.

5 ) Cut the corn tortillas into wedges.

6 ) Spoon some enchilada sauce into the crock pot, and add some tortilla wedges, some of the soup mix, some of the chicken, a layer of the shredded cheese, and Continue layering with the remaining ingredients (sauce, tortilla wedges, soup mix, chicken, cheese).

7 ) Cover the slow cooker and cook the enchilada casserole on low for 5 to 7 hours, or until hot and bubbly.

8 ) Garnish servings with chopped fresh cilantro or green onions and serve along with tomato salsa, sour cream, and guacamole.

Serve and enjoy!





crock pot recipe


  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 onion, diced
  • 2 (14.5-ounce) diced fire-roasted diced tomatoes
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 poblano pepper, seeded and chopped
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground black pepper
  • 4 cups diced butternut squash
  • 1/4 cup finely chopped fresh cilantro leaves


1 ) Heat olive oil in a large skillet over medium high heat. Add ground turkey and onion. Cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.

2 ) Place ground turkey mixture into a 6-qt slow cooker. Stir in tomatoes, beans, peppers, garlic, chili powder, paprika, cumin and oregano; season with salt and pepper, to taste.

3 ) Without stirring, top with butternut squash in an even layer.

4 ) Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Gently fold in squash; stir in cilantro. Serve immediately.

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  • 1 tbsp Olive oil
  • 6 cloves Garlic (minced)
  • 1 cup Heavy cream
  • 1/3 cup Chicken broth
  • 3/4 cup Grated Parmesan cheese
  • 4 large Chicken breast (6 oz each)
  • 1 tbsp Italian seasoning
  • Sea salt
  • Black pepper
  • 1/2 cup Sun-dried tomatoes (chopped)
  • 2 cup Spinach (chopped, packed)


1 ) Heat oil in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.

2 ) Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce will still be thin, but thicken enough to coat the back of a spoon.

3 ) Meanwhile, place the chicken at the bottom of a slow cooker. Season lightly with Italian seasoning, sea salt, and black pepper. Top with sun-dried tomatoes.

4 ) When the sauce is ready, keep it at low heat, but not simmering. Whisk in the Parmesan cheese, 1/4 cup at a time, until smooth. Adjust salt to taste if desired.

5 ) Pour the sauce evenly over the chicken in the slow cooker. Try to get as much sauce as possible on top of the chicken and less on the bottom.

6 ) Cook for 3-4 hours on High or 6-8 hours on Low.

7 ) Remove the chicken from the slow cooker and set aside. The sauce in the slow cooker will be thin due to liquid released by the chicken, but the top of the chicken will have a layer of sauce that sticks to it.

8 ) Turn the slow cooker on High, if it isn’t already. Add the chopped spinach and stir for a few minutes, until the spinach wilts.

9 ) Return the chicken to the slow cooker, and spoon the liquid, spinach and sun-dried tomatoes on top, or just pour them over the chicken to serve.


9 ) Chicken Pot Pie Soup Crock pot RECIPE




crock pot recipe


Slow Cooker Chicken Pot Pie Soup:

  • 2 lbs boneless skinless chicken breasts
  • 2 1/2 cups frozen mixed vegetables
  • 3 cups cubed potatoes
  • 3 1/2 cups cream of chicken soup homemade recipe below OR use 2 cans condensed cream
  • of chicken soup plus 1 cup of water
  • Optional: 1/2 cup instant mashed potato flakes OR 2 tbsp cornstarch + 3 tbps cold water

Homemade Cream of Chicken Soup:

  • 2 1/2 cups water
  • 7 tsp chicken bouillon
  • 1/2 cup half n half (know as half cream in some countries)
  • 1 cup milk
  • 3/4 cup flour
  • 1 tsp minced onion flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic
  • 1/4 tsp parsley


1 ) Start by cutting about two pounds of boneless, skinless chicken breasts into cubes and place them in your crock pot.

2 ) Top with about 2 1/2 cups of frozen, mixed vegetables, and add 3 cups of cubed potatoes.

3 ) Top it all with about 3 1/2 cups of cream of chicken soup.

4 ) Mix it all together and cook on high for about 6 hours.

5 ) Although the soup will thicken a bit as it cools, you can thicken it more if you want using 1/2 cup of instant mashed potato flakes or using cornstarch. To use cornstarch, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water.

6 ) Stir the mixture into the chicken pot pie soup. Put the lid back on and allow the soup to thicken for about 10 minutes.

7 ) This method will only work if your soup is simmering or boiling slowly. If your crockpot isn’t that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes.

Homemade Cream of Chicken Soup:

1 ) In a small bowl, whisk together flour and milk until smooth. Set aside.
Bring water and half-n-half to a boil over medium high heat.

2 ) Stir in chicken bouillion and reduce heat to medium.
Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.
Add the seasonings and continue heating, stirring constantly, until thickened.

10 ) Chicken Sweet Potatoes Crock pot RECIPE




crock pot recipe


  • 8 boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 3 sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 1 cup peach preserves OR apricot preserves
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1/2 cup chicken broth or water
  • 2 tablespoons cornstarch



1 ) Sprinkle the chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Rub the spices into the chicken.

2 ) Place the sweet potatoes and the onions in 3-1/2 to 4-quart slow cooker and top with the chicken.​

3 ) Top with the peach preserves, vinegar, and soy sauce.

4 ) Cover the slow cooker and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 160 F (test it with a meat thermometer) and the sweet potatoes are tender when pierced with a fork.

5 ) Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth. Add this mixture to the slow cooker and stir gently to combine.

6 ) Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce is thickened. Serve immediately over hot cooked rice, couscous, or pasta.

11 Chicken and Dumplings crock pot recipe


  • 4 boneless skinless chicken breast
  • 1 can chicken broth
  • 2 cans cream of chicken
  • sliced carrots
  • sliced celery
  • 1/2 can peas
  • 1/2 onion
  • crumbled bacon
  • parsley
  • garlic powder
  • salt and pepper
  • 1 can flaky biscuits


1 ) Place chicken breasts in bottom of crock-pot, and pour chicken broth and both cream of chickens over it.

2 ) Add in carrots, celery and onion. How much ever you prefer

3 ) Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours

4 ) Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.

5 ) Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.

6 ) Remain cooking for another hour or so on high or until done. Enjoy!