20 Delicious & Easy Winter Crockpot Recipes

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Welcome to our cozy corner of the internet, where we celebrate the joy of Winter crockpot meals.

As the temperatures drop, there’s nothing quite like the warmth of a delicious, home-cooked meal simmering away in your Crock Pot.

Whether you’re looking for Easy Crockpot Dinners for busy weeknights or Crockpot Dinner Ideas for family gatherings, we’ve got you covered.

Each recipe is designed to be simple, satisfying, and perfect for any occasion.

So grab your slow cooker and let’s dive into these delightful dishes that will warm your heart and home.

Contents show

Important Tips for Crock Pot Recipes

  1. Prep Ahead:
    • Chop Vegetables in Advance: Prepare your vegetables the night before and store them in the fridge. This saves time on cooking day.
    • Use Frozen Ingredients: Frozen vegetables and meatballs can be added directly to the crock pot, making meal prep even easier.
  2. Layering Ingredients:
    • Order Matters: Place denser ingredients like meat at the bottom of the crock pot, followed by vegetables, and then liquids on top. This helps ensure even cooking.
    • Avoid Overcrowding: Don’t overload the crock pot; it can affect cooking times and the final texture of the dish.
  3. Cooking Times: Cooking on LOW typically takes 6-8 hours, while HIGH takes about 3-4 hours. Adjust based on your schedule.
  4. Thickening Sauces:
    • Cornstarch Slurry: If your dish is too thin, mix cornstarch with cold water and stir it into the sauce. Let it cook for an additional 10-15 minutes to thicken.
    • Add Dairy at the End: Ingredients like cream cheese or sour cream should be added towards the end of cooking to prevent curdling.
  5. Flavor Enhancements:
    • Brown Your Meat: Searing meat before adding it to the crock pot can enhance flavor and texture.
    • Use Quality Broth: Opt for low-sodium broth to control salt levels, and consider adding a splash of vinegar or Worcestershire sauce for depth of flavor.
  6. Pasta and Rice:
    • Cook Separately: For best results, cook pasta or rice separately and add it to the crock pot just before serving to avoid mushiness.
    • Timing: If you must add pasta or rice to the crock pot, do so in the last hour of cooking to ensure it doesn’t overcook.

Now let’s take a look at some yummy and filling recipes.

1. Slow Cooker Loaded Baked Potato Soup

This recipe is from Kristina Tipps

If you’re looking for a comforting dish to warm you up this winter, look no further than this Slow Cooker Loaded Baked Potato Soup.

Kristina Tipps has crafted a recipe that combines all your favorite baked potato toppings: bacon, cheddar cheese, sour cream, and more into a creamy, delicious soup.

With just 15 minutes of prep time and a few hours in the slow cooker, this dish is perfect for busy weeknights or cozy family dinners.

Ingredients:

  • 3 lbs gold potatoes, peeled and chopped
  • 10 slices cooked bacon, broken into pieces
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 6 cups chicken broth (or vegetable broth)
  • 1 tablespoon dried parsley (or 3 tablespoons fresh parsley)
  • 1 teaspoon salt
  • ½ teaspoon garlic salt
  • ½ teaspoon black pepper
  • 3 ½ cups shredded sharp cheddar cheese
  • 1 ⅓ cups sour cream
  • ½ cup plain Greek yogurt
  • 4 tablespoons cornstarch (optional for thickening)
  • Green onions or chives for serving

Cooking Summary:

  1. In your slow cooker, combine the diced potatoes, bacon pieces, onions, garlic, chicken broth, parsley, salt, garlic salt, and pepper. Reserve some bacon for serving.
  2. Set the slow cooker to HIGH for 4 hours.
  3. Once cooked, mash the potatoes to your desired consistency or use an immersion blender for a smoother texture.
  4. Stir in the sour cream and yogurt, then add the shredded cheddar cheese, mixing until melted and smooth.
  5. Taste and adjust seasoning as needed. Serve topped with extra cheddar, green onions, or chives, and bacon bits.

Expert Advice:

  • For a thicker soup, mix cornstarch with a small amount of cool water and add it to the slow cooker, letting it simmer for an additional 30 minutes.
  • Leaving some potato skin on adds flavor and nutrients, but feel free to peel them entirely if you prefer.

Portion Sizes/Calorie Info:

  • Servings: 8
  • Calories: 526 kcal per serving

Link to Detailed Recipe here

2. Crockpot Meatloaf

This recipe is from My Heavenly Recipes

This recipe is a family favorite that combines ground meat with flavorful vegetables and spices, resulting in a moist and delicious dish.

Perfect for busy weeknights, this meatloaf cooks slowly in the crockpot, allowing the flavors to meld beautifully.

Whether you enjoy it with a side of mashed potatoes or as a meatloaf sandwich the next day, this recipe is sure to please everyone at the table!

Ingredients:

  • 3 lbs ground meat (beef or venison)
  • 2 cups Italian bread crumbs
  • 2 eggs
  • 1 green bell pepper, chopped
  • 2 sweet onions, sliced
  • 1 celery stick, chopped
  • 1 garlic clove, minced
  • 1 tablespoon Creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato sauce
  • 6 tablespoons beef broth

Cooking Summary:

  1. Line the bottom of your crockpot with sliced onions to prevent burning.
  2. In a large mixing bowl, combine the ground meat and bread crumbs.
  3. Add the chopped vegetables (onion, bell pepper, celery, and garlic) to the meat mixture.
  4. Incorporate the remaining ingredients and knead until well mixed. Shape the mixture into a loaf.
  5. Carefully place the loaf on top of the onions in the crockpot. Cook on LOW for 6 hours or HIGH for 4 hours.
  6. For added flavor, coat the meatloaf with your preferred sauce and cook for an additional 40-60 minutes.

Expert Advice:

  • This recipe is versatile; you can use venison or beef based on your preference.
  • For a delicious sauce, mix remaining tomato sauce with Worcestershire sauce and seasonings for a red gravy, or use brown gravy for a different twist.

Portion Sizes/Calorie Info:

  • Servings: Approximately 8
  • Typically ranges around 300-400 calories per serving depending on the meat used.

Link to Detailed Recipe here

3. Marry Me Chicken Soup (Tuscan Style)

This recipe is from Stay Snatched

Get ready to fall in love with this Marry Me Chicken Soup.

This delightful Tuscan-style recipe combines tender chicken, hearty vegetables, and a creamy sauce that’s sure to impress at the dinner table.

Ingredients:

  • 1-1½ lbs boneless, skinless chicken breasts or thighs, diced
  • 1 teaspoon olive oil
  • 2 teaspoons Italian seasoning, divided
  • Salt and pepper to taste
  • ½ cup diced carrots
  • ½ cup diced celery
  • ½ cup diced onions
  • ¼ cup diced sundried tomatoes
  • 3 garlic cloves, minced
  • ¼ cup flour
  • 2 tablespoons tomato paste (optional)
  • 6-8 cups chicken broth
  • 6 oz pasta (small shells recommended)
  • 1 cup heavy whipping cream
  • ½-1 cup grated Parmesan cheese
  • 2½-3 cups fresh spinach

Cooking Summary:

  1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add chicken, 1 teaspoon of Italian seasoning, salt, and pepper. Cook until browned (about 4-5 minutes).
  2. Add onions, carrots, celery, sundried tomatoes, and garlic to the pot. Cook until vegetables are translucent (about 3-4 minutes).
  3. Sprinkle flour over the mixture and stir to combine. If using, add tomato paste and stir.
  4. Gradually whisk in chicken broth, ensuring no lumps remain. Bring to a boil.
  5. Add pasta, remaining Italian seasoning, salt, and pepper. Cover and simmer for about 20 minutes until chicken is cooked and pasta is al dente.
  6. Stir in heavy cream, spinach, and Parmesan cheese. Simmer for an additional 5 minutes.

Expert Advice:

  • For a richer flavor, consider adding cooked, crumbled bacon or Cajun seasoning.
  • If using rotisserie chicken, add it towards the end of cooking to warm it through.
  • To avoid mushy pasta, cook it separately and add it just before serving.

Portion Sizes/Calorie Info:

  • Servings: Approximately 10 cups
  • Calories: 300 kcal per cup

Link to Detailed Recipe here

4. Slow Cooker Goulash

This recipe is from Platings + Pairings

If you’re craving a hearty and comforting meal, this Slow Cooker Goulash is easy and juicy recipe with ground beef, macaroni, and a rich tomato sauce.

Ingredients:

  • 1 lb lean ground beef
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Italian seasoning
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 3 cups bone broth (or chicken/beef broth)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can petite diced tomatoes (undrained)
  • 1 cup shredded cheddar cheese
  • 8 ounces elbow macaroni (2 cups, cooked according to package directions)

Cooking Summary:

  1. Brown the ground beef in a skillet over medium-high heat until fully cooked. Transfer to your slow cooker.
  2. Add the chopped onion, red bell pepper, garlic, Italian seasoning, salt, black pepper, bone broth, crushed tomatoes, and diced tomatoes to the slow cooker. Stir to combine.
  3. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 hours (up to 8 hours if needed).
  4. Cook the macaroni separately according to package instructions. Stir the cooked pasta and shredded cheese into the goulash until the cheese is melted. Season with salt and pepper to taste.

Expert Advice:

  • For easier prep, brown the ground beef the night before and store it in the fridge until you’re ready to cook.
  • To avoid mushy pasta, cook it separately and add it just before serving.
  • Feel free to add more vegetables like green beans or zucchini for extra nutrition.

Portion Sizes/Calorie Info:

  • Servings: Approximately 6
  • Calories: 357 kcal per serving

Link to Detailed Recipe here

5. Crockpot Pepper Steak

This recipe is from Kristina Tipps

If you’re looking for a flavorful and comforting meal, this Crockpot Pepper Steak is a must-try.

This easy, hands-off recipe combines tender beef sirloin with colorful bell peppers in a savory umami sauce.

With its rich flavors and melt-in-your-mouth texture, this pepper steak is perfectly suited for busy nights

Ingredients:

  • 2 lbs beef sirloin strips (or sirloin steak cut into slices)
  • 3 large bell peppers (sliced, a mix of colors preferred)
  • 1 large onion (sliced)
  • 3 garlic cloves (minced)
  • ¾ cup beef broth
  • 3 beef bouillon cubes
  • ¼ cup soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons honey (or agave syrup)
  • 1 teaspoon ground ginger
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons cornstarch (or flour)

Cooking Summary:

  1. In a mixing glass, combine hot beef broth, bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch. Stir well to dissolve the bouillon cubes.
  2. Place the beef strips in the slow cooker and pour the sauce over them. Add the sliced peppers, onions, and minced garlic on top.
  3. Set the slow cooker to LOW for 6 hours or HIGH for 3 hours. If possible, stir halfway through cooking.
  4. Once done, stir well and serve over rice, noodles, or alongside mashed potatoes.

Expert Advice:

  • For crispier peppers, add them to the slow cooker during the last hour of cooking.
  • This dish pairs well with a variety of sides, including rice, quinoa, or roasted vegetables.

Portion Sizes/Calorie Info:

  • Servings: 6
  • Calories: 267 kcal per serving

Link to Detailed Recipe here

6. Crockpot Chicken and Stuffing

This recipe is from My Heavenly Recipes

Warm up your chilly evenings with this comforting Crockpot Chicken and Stuffing recipe.

This easy, hands-off meal combines juicy chicken breasts with fluffy stuffing, all cooked to perfection in your slow cooker. It’s like enjoying a cozy Thanksgiving dinner any night of the week.

Ingredients:

  • 1½ pounds boneless, skinless chicken breasts
  • 1 cup chicken broth
  • ½ teaspoon Italian seasoning
  • ½ teaspoon minced garlic
  • ½ teaspoon ground black pepper
  • 2 cans (10.5 oz each) cream of chicken soup
  • 1 box (6 oz) Stovetop Stuffing Mix (herb or chicken flavor)
  • 6 tablespoons melted salted butter

Cooking Summary:

  1. Place the chicken breasts in the slow cooker.
  2. Pour the chicken broth over the chicken.
  3. In a small bowl, mix the Italian seasoning, minced garlic, and black pepper. Sprinkle this mixture over the chicken.
  4. Pour the cream of chicken soup on top of the seasoned chicken.
  5. Evenly sprinkle the stuffing mix over the chicken and soup.
  6. Drizzle the melted butter over the stuffing.
  7. Cook on HIGH for 4 hours or LOW for 6 hours.
  8. Serve and enjoy!

Expert Advice:

  • For a spicy kick, add chili powder or cayenne pepper to the seasoning mix.
  • To make it creamier, mix the cream of chicken soup with a few tablespoons of sour cream before adding it to the slow cooker.

Portion Sizes/Calorie Info:

  • Servings: 4
  • Typically around 400-500 calories per serving depending on the specific ingredients used.

Link to Detailed Recipe here

7. The Best Crockpot Potato Soup

This recipe is from Farmhouse Harvest

Warm up your family on a chilly day with this creamy Crockpot Potato Soup! This easy recipe combines all the comforting flavors of a loaded baked potato into a hearty soup that even the pickiest eaters will love.

With minimal prep and the convenience of a slow cooker, you can set it and forget it, coming home to a delicious meal ready to serve.

Perfect for cozy nights, this soup pairs wonderfully with homemade rolls and a fresh salad!

Ingredients:

  • 7 medium potatoes (diced; russet, Yukon Gold, or red potatoes)
  • 4 cups chicken stock or chicken broth
  • 1 cup milk
  • 10.5 oz can cream of chicken soup
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 8 oz sour cream (1 cup; can substitute with heavy cream)
  • 2½ cups shredded sharp cheddar cheese (plus more for garnishing)
  • 1 lb package of bacon (crispy, optional for flavor)
  • ½ cup green onions or chives (chopped)
  • Salt and pepper to taste

Cooking Summary:

  1. In your crockpot, add the diced onion, minced garlic, and diced potatoes.
  2. Pour in the chicken broth and cream of chicken soup. Stir to combine.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  4. Right before serving, use a potato masher or immersion blender to achieve your desired soup texture (creamy or chunky).
  5. In a skillet, cook the bacon until crispy, then crumble it for garnishing.
  6. Stir in the sour cream, milk, and 2 cups of shredded cheese until melted.
  7. Serve warm, garnished with crispy bacon, additional cheese, and green onions.

Expert Advice:

  • For extra flavor, add 2 tablespoons of bacon grease from the skillet to the soup.
  • If you want a creamier soup, blend some of the potato chunks into the soup with an immersion blender.
  • Leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for later use.

Portion Sizes/Calorie Info:

  • Servings: 15
  • Calories: 514 kcal per serving

Link to Detailed Recipe here

8. Crockpot Coconut Curry Chicken

This recipe from All Modern Mommy

Transform your weeknight dinners with this Crockpot Coconut Curry Chicken with this delightful recipe. Perfect for busy moms, this easy-to-make meal allows you to set it and forget it.

Whether served over rice or noodles, this dish is sure to impress!

Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 can (14 oz) coconut milk
  • 1 onion, thinly sliced
  • 1 red bell pepper, sliced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons curry paste (red, green, or yellow)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon ground ginger
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
  • Cooked rice or noodles, for serving

Cooking Summary:

  1. Place the chicken thighs in the crockpot.
  2. In a bowl, mix together the coconut milk, curry paste, soy sauce, brown sugar, lime juice, minced garlic, ground ginger, salt, and pepper.
  3. Pour the coconut milk mixture over the chicken in the crockpot.
  4. Add the sliced onion, bell pepper, and carrots, ensuring they are evenly distributed.
  5. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and cooked through.
  6. Once cooked, taste and adjust seasoning if necessary.
  7. Serve the coconut curry chicken over cooked rice or noodles, garnished with fresh cilantro.

Expert Advice:

  • Feel free to adjust the heat level by choosing your preferred curry paste.
  • This dish is versatile; you can add other vegetables like peas or spinach for extra nutrition.

Portion Sizes/Calorie Info:

  • Servings: Approximately 4-6
  • Typically around 400-500 calories per serving depending on the specific ingredients used.

Link to Detailed Recipe here

9. Creamy Crockpot White Chicken Chili

This recipe is from The Chunky Chef

Warm up your evenings with this Creamy Crockpot White Chicken Chili.

This delightful recipe from The Chunky Chef is a crowd-pleaser, boasting a rich and creamy texture with just the right amount of spice.

Just dump everything into your slow cooker and let it do the work while you enjoy your day. Serve it with your favorite toppings for a comforting meal.

Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 24 oz chicken broth (low sodium)
  • 2 (15 oz) cans great Northern beans, drained and rinsed
  • 2 (4 oz) cans diced green chiles (1 hot, 1 mild)
  • 1 (15 oz) can whole kernel corn, drained
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • ¾ tsp oregano
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • Small handful fresh cilantro, chopped
  • 4 oz reduced-fat cream cheese, softened
  • ¼ cup half and half

Cooking Summary:

  1. Place the chicken breasts at the bottom of the slow cooker. Season with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  2. Add the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir to combine.
  3. Cover and cook on LOW for 8 hours or HIGH for 3-4 hours.
  4. Once cooked, remove the chicken and shred it. Return the shredded chicken to the slow cooker.
  5. Stir in the cream cheese and half and half, then cover and cook on HIGH for an additional 15 minutes until creamy.
  6. Serve with your favorite toppings such as jalapeños, avocado, sour cream, cilantro, tortilla strips, or shredded cheese.

Expert Advice:

  • For a thicker chili, mix 1 tablespoon of cornstarch with 2-3 tablespoons of milk or broth, then stir it into the chili and cook until thickened.
  • This chili can be made ahead of time and freezes well. Just add the cream cheese and half and half when reheating.

Portion Sizes/Calorie Info:

  • Servings: 6
  • Calories: 155 kcal per serving

Link to Detailed Recipe here

10. Easy Crockpot Chicken Enchiladas Casserole

This recipe is from Create Kids Club

Make dinner a breeze with this Easy Crockpot Chicken Enchiladas Casserole combining tender chicken, black beans, corn, and plenty of cheesy goodness.

Perfect for busy weeknights or Taco Tuesdays, this dish is not only simple to prepare but also a hit with the whole family.

With just 5 minutes of prep time, you can set it and forget it, returning home to a warm, comforting meal.

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 15 oz red enchilada sauce
  • 14.5 oz can fire-roasted tomatoes
  • 4.5 oz can green chiles
  • 1.25 oz gluten-free taco seasoning packet
  • 15 oz can black beans, drained
  • 1 cup frozen corn or canned corn
  • 1 cup shredded Mexican or cheddar cheese
  • 6 small corn tortillas, cut into wedges or small gluten-free flour tortillas

Cooking Summary:

  1. Place the chicken breasts in the bottom of the slow cooker.
  2. Add the enchilada sauce, fire-roasted tomatoes, green chiles, and taco seasoning. Stir to combine.
  3. Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours.
  4. Once cooked, shred the chicken using two forks and return it to the slow cooker.
  5. Add half of the shredded cheese, black beans, corn, and tortilla wedges. Top with the remaining cheese.
  6. Cover and cook for an additional 20-30 minutes until the cheese is melted and everything is heated through.

Expert Advice:

  • For added flavor, consider searing the chicken in a hot pan before adding it to the slow cooker.
  • Feel free to customize the toppings with sour cream, jalapeños, or fresh cilantro for a burst of freshness.

Portion Sizes/Calorie Info:

  • Servings: Approximately 8
  • Calories: 311 kcal per serving

Link to Detailed Recipe here

11. Slow Cooker Beef Barley Soup

This recipe is from The Recipe Rebel

Warm up with a bowl of this Slow Cooker Beef Barley Soup, a hearty and comforting dish perfect for fall and winter.

This easy recipe from The Recipe Rebel is loaded with tender chunks of beef, fresh vegetables, and wholesome barley, making it a nutritious option for busy weeknights.

With just 15 minutes of prep time, you can set it in your slow cooker and let it simmer all day.

Ingredients:

  • 1 tablespoon oil
  • 1 lb beef stewing meat
  • 1 small onion, finely diced
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon black pepper
  • 3 large carrots, peeled and chopped
  • 2 ribs celery, chopped
  • ½ cup pearl or pot barley, rinsed
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 4 cups low sodium beef broth
  • Fresh parsley for serving

Cooking Summary:

  1. Heat a large pan over medium-high heat. Add oil and let it heat for 1 minute.
  2. Brown the beef in batches, ensuring space around each piece. Remove from the pan and place in a 4-6 quart slow cooker.
  3. In the same pan, add onions and cook until translucent, picking up the brown bits left by the meat. Stir in garlic, salt, Italian seasoning, and pepper, cooking for 1 minute.
  4. Add the onion mixture to the slow cooker along with carrots, celery, barley, tomato paste, bay leaves, and beef broth. Stir well.
  5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the vegetables and barley are tender.
  6. Stir in fresh parsley as desired and season to taste before serving.

Expert Advice:

  • Browning the meat before adding it to the slow cooker enhances the flavor and texture.
  • Feel free to mix up the vegetables based on your family’s preferences; adding fresh herbs right before serving can elevate the dish.

Portion Sizes/Calorie Info:

  • Servings: 4
  • Calories: 338 kcal per serving

Link to Detailed Recipe here

12. Crock Pot Chicken and Rice

This recipe is from Eating on a Dime

Simplify your dinner routine with this Crock Pot Chicken and Rice recipe with tender chicken with creamy and cheesy rice.

With just 15 minutes of prep time, you can toss everything into the slow cooker and let it do the work while you go about your day.

Ingredients:

  • 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
  • 1 teaspoon minced garlic
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ onion, chopped
  • 3 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1½ cups brown rice (uncooked)
  • 2 cups shredded cheddar cheese

Cooking Summary:

  1. In the crockpot, combine the chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and brown rice. Stir to mix well.
  2. Cover and cook on HIGH for 3.5-4 hours or until the rice has absorbed all the broth.
  3. Stir in the shredded cheese and cover for an additional 5-7 minutes until the cheese is melted.
  4. Serve warm and enjoy!

Expert Advice:

  • Brown rice is recommended for this recipe as it holds up better during the longer cooking time compared to white rice.
  • If the mixture is too thick, gradually stir in more chicken broth until you reach your desired consistency.

Portion Sizes/Calorie Info:

  • Servings: 6
  • Calories: 424 kcal per serving

Link to Detailed Recipe here

13. Crockpot Shredded Chicken

This recipe is from The Recipe Rebel

Make meal prep a breeze with this Crockpot Shredded Chicken. Whether you use it for tacos, salads, or sandwiches, this shredded chicken is a fantastic base for countless meals.

With just 5 minutes of prep time, you can set it in your slow cooker and let it work its magic.

Ingredients:

  • 4 boneless, skinless chicken breasts (about 2 lbs)
  • ¾ cup low sodium chicken broth
  • 1 teaspoon seasoning salt (e.g., Lawry’s)
  • ¾ teaspoon Italian seasoning
  • ¼ teaspoon black pepper

Cooking Summary:

  1. Place the chicken breasts in the slow cooker. Pour in the chicken broth and sprinkle with seasoning salt, Italian seasoning, and black pepper.
  2. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours, until the chicken is cooked through (165°F minimum) and tender.
  3. Using two forks, shred the chicken in the liquid. If there’s too much liquid, you can remove some before shredding, but save it in case you want to add it back.
  4. Serve as desired or let cool slightly before refrigerating.

Expert Advice:

  • For added flavor, consider browning the chicken in a skillet before adding it to the slow cooker.
  • This shredded chicken can be used in a variety of dishes, from tacos to casseroles, making it a versatile meal prep option.

Portion Sizes/Calorie Info:

  • Servings: 8
  • Calories: 67 kcal per serving

Link to Detailed Recipe here

14. Slow Cooker Beef Barley Soup

This recipe is from The Recipe Rebel

Warm up with a bowl of this Slow Cooker Beef Barley Soup, a hearty and comforting dish perfect for chilly days.

This easy recipe from The Recipe Rebel is loaded with tender beef, fresh vegetables, and wholesome barley, making it a nutritious option for busy weeknights.

With just 15 minutes of prep time, you can set it in your slow cooker and let it simmer all day.

Ingredients:

  • 2 pounds beef stew meat (nicely marbled beef chunks)
  • Salt and pepper, to taste
  • 2 tablespoons oil
  • 10 cups water
  • 3 tablespoons Better Than Bouillon Beef Base
  • 2 cups celery, chopped
  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 1 large potato, peeled and shredded (about 2 cups)
  • 3-4 large carrots, peeled and shredded (about 2 cups)
  • 1 cup pearl barley, rinsed

Cooking Summary:

  1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
  2. Brown the beef in batches, ensuring space around each piece. Remove from the pot and set aside.
  3. In the same pot, add onions and cook until translucent. Stir in garlic, salt, Italian seasoning, and pepper, cooking for 1 minute.
  4. Add the browned beef back to the pot with 10 cups of water. Add the beef base, celery, onions, and garlic. Bring to a boil, then reduce heat to medium-low and simmer for about 2 hours.
  5. Add the shredded potato and carrots, bringing to a boil again. Simmer uncovered for 30-45 minutes, or until the carrots are tender.
  6. Add 1 cup of barley, bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender.

Expert Advice:

  • Browning the meat before adding it to the slow cooker enhances the flavor and texture.
  • Feel free to mix up the vegetables based on your family’s preferences; adding fresh herbs right before serving can elevate the dish.

Portion Sizes/Calorie Info:

  • Servings: 8
  • Calories: 345 kcal per serving

Link to Detailed Recipe here

15. Best Pasta Fagioli Recipe

This recipe is from The Clean Eating Couple

Warm up with a bowl of the Best Pasta Fagioli Soup, a comforting and hearty dish that’s better than anything you’ll find at Olive Garden.

This easy recipe is packed with flavor and loaded with beans, pasta, and a thick tomato base.

Perfect for chilly nights, this soup is not only delicious but also healthy.

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup onion, minced
  • 2 tablespoons garlic, minced (approx. 3 cloves)
  • 1 cup carrots, minced
  • 2 (15 oz) cans cooked cannellini beans (low or no sodium, rinsed/drained)
  • 15 oz canned tomato sauce (low or no sodium)
  • 1 bay leaf
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 4 cups vegetable stock (low or no sodium)
  • 2 cups water
  • 1 cup ditalini pasta (gluten-free if necessary, about 5 oz)

Cooking Summary:

  1. In a large pot, heat olive oil over medium heat. Sauté onions, garlic, and carrots for about 5 minutes until the onions are translucent.
  2. Add tomato sauce, spices, stock, and water to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. While the soup cooks, drain and rinse the beans.
  4. After simmering, add the raw pasta and cooked beans. Stir and bring to a boil. Cook uncovered until the pasta is al dente, about 4-6 minutes.
  5. Discard the bay leaf and serve hot, garnished with grated parmesan cheese and fresh herbs if desired.

Expert Advice:

  • For a thicker soup, you can add more broth or adjust the amount of pasta based on your preference.
  • This soup can be made in the slow cooker or Instant Pot as well; just follow the specific instructions for those methods.

Portion Sizes/Calorie Info:

  • Servings: Approximately 6
  • Calories: 295 kcal per serving

Link to Detailed Recipe here

16. Crock Pot Chicken and Rice

This recipe is from Spend With Pennies

Make dinner a breeze with this Crock Pot Chicken and Rice recipe combining tender chicken with creamy, cheesy rice, making it a family favorite.

With just 5 minutes of prep time, you can toss everything into the slow cooker and let it do the work while you go about your day.

Ingredients:

  • 2 boneless, skinless chicken breasts (cut into 1-inch pieces)
  • 1 teaspoon minced garlic
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ onion, chopped
  • 3 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1½ cups brown rice (uncooked)
  • 2 cups shredded cheddar cheese

Cooking Summary:

  1. In the crockpot, combine the chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and brown rice. Stir to mix well.
  2. Cover and cook on HIGH for 3.5-4 hours or until the rice has absorbed all the broth.
  3. Stir in the shredded cheese and cover for an additional 5-7 minutes until the cheese is melted.
  4. Serve warm and enjoy!

Expert Advice:

  • Brown rice is recommended for this recipe as it holds up better during the longer cooking time compared to white rice.
  • If the mixture is too thick, gradually stir in more chicken broth until you reach your desired consistency.

Portion Sizes/Calorie Info:

  • Servings: 6
  • Calories: 424 kcal per serving

Link to Detailed Recipe here

17. Crockpot Garlic Parmesan Chicken Pasta

This recipe is from The Travel Palate

Transform your weeknight dinners with this Crockpot Garlic Parmesan Chicken Pasta! This easy and flavorful recipe combines tender chicken with a creamy garlic parmesan sauce, making it a family favorite.

Ingredients:

  • 1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce
  • 1.5 to 2 pounds boneless skinless chicken breasts, trimmed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk
  • 8 oz cream cheese, cut into cubes
  • ¼ cup grated or shredded parmesan cheese
  • 12 to 16 oz pasta (such as rotini or penne), cooked to package directions

Cooking Summary:

  1. Season the chicken with salt and pepper and place it in the bottom of the crockpot.
  2. Pour the entire bottle of parmesan garlic sauce over the chicken.
  3. Add milk to the empty sauce bottle, shake, and pour the mixture over the chicken.
  4. Add cream cheese and parmesan cheese to the crockpot. Stir to combine and cover the chicken with sauce.
  5. Cook on HIGH for 2-3 hours or LOW for 3-4 hours.
  6. Remove the cooked chicken to a plate or cutting board and shred using two forks. Return the shredded chicken to the slow cooker.
  7. Cook the pasta according to package directions, drain, and add to the crockpot, stirring to combine well.

Expert Advice:

  • If you prefer a milder flavor, consider using less of the garlic parmesan sauce.
  • For added nutrition, you can stir in fresh spinach or other vegetables right before serving.

Portion Sizes/Calorie Info:

  • Servings: 6
  • Calories: 315 kcal per serving

Link to Detailed Recipe here

18. Slow Cooker Salisbury Steak Meatballs

This recipe is from Together As Family

Enjoy a comforting and hearty meal with these Slow Cooker Salisbury Steak Meatballs!

With just a few minutes of prep time, you can set it and forget it, and serve these delicious meatballs over mashed potatoes for a satisfying dinner.

Ingredients:

  • 1 bag (26 oz) frozen meatballs (about 30-35 meatballs)
  • 2 cups reduced-sodium beef broth
  • 1 packet brown gravy mix
  • 1 packet onion soup mix
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons cold water (optional, for thickening)

Cooking Summary:

  1. Spray the insert of the slow cooker with nonstick cooking spray.
  2. Dump the frozen meatballs into the slow cooker.
  3. In a mixing bowl, whisk together the beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until well combined. Pour this mixture over the meatballs and stir to combine.
  4. Cover with the lid and cook on LOW for 5-6 hours.
  5. When the cook time is done, mix together the cornstarch and cold water in a small bowl. Stir the cornstarch slurry into the crockpot and allow it to cook for an additional 10 minutes or until the gravy has thickened.
  6. Serve the Salisbury steak meatballs over egg noodles or mashed potatoes, and enjoy!

Expert Advice:

  • You can use any type of frozen meatballs you prefer, such as Italian or turkey meatballs.
  • For extra flavor, consider adding sautéed mushrooms or onions to the gravy mixture.

Portion Sizes/Calorie Info:

  • Servings: 6
  • Calories: 366 kcal per serving

Link to Detailed Recipe here

19. Crockpot Garlic Parmesan Chicken Pasta

This recipe is from Eating on a Dime

Make dinner a breeze with this Crockpot Garlic Parmesan Chicken Pasta!

This creamy and delicious dish combines tender chicken with a rich garlic parmesan sauce, making it a family favorite.

Ingredients:

  • 1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce
  • 1.5 to 2 pounds boneless skinless chicken breasts, trimmed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup milk
  • 8 oz cream cheese, cut into cubes
  • ¼ cup grated or shredded parmesan cheese
  • 12 to 16 oz pasta (such as rotini or penne), cooked to package directions

Cooking Summary:

  1. Season the chicken with salt and pepper and place it in the bottom of the crockpot.
  2. Pour the entire bottle of parmesan garlic sauce over the chicken.
  3. Add milk to the empty sauce bottle, shake, and pour the mixture over the chicken.
  4. Add cream cheese and parmesan cheese to the crockpot. Stir to combine and cover the chicken with sauce.
  5. Cook on HIGH for 2-3 hours or LOW for 3-4 hours.
  6. Remove the cooked chicken to a plate or cutting board and shred using two forks. Return the shredded chicken to the slow cooker.
  7. Cook the pasta according to package directions, drain, and add to the crockpot, stirring to combine well.

Expert Advice:

  • If you prefer a milder flavor, consider using less of the garlic parmesan sauce.
  • For added nutrition, you can stir in fresh spinach or other vegetables right before serving.

Portion Sizes/Calorie Info:

  • Servings: 6
  • Calories: 315 kcal per serving

Link to Detailed Recipe here

20. Crock Pot Chicken Pot Pie

This recipe is from Together As Family

Warm up your family with this comforting Crock Pot Chicken Pot Pie with tender chicken and hearty vegetables in a rich, creamy gravy, all topped with fluffy biscuits.

With minimal prep time and maximum flavor, it’s a delightful way to enjoy a classic comfort food.

Ingredients:

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 2 (10.5 oz) cans cream of chicken soup
  • 1 (10.5 oz) can cream of celery soup
  • 12 oz frozen mixed vegetables
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper
  • 1 (16.3 oz) can homestyle biscuits (or homemade drop biscuits)

Cooking Summary:

  1. Spray the crockpot liner with non-stick spray. Lay the chicken breasts in the bottom of the crockpot and season with garlic powder, onion powder, and black pepper.
  2. Cover the chicken with cream of chicken soup and cream of celery soup.
  3. Spread the mixed frozen vegetables over the soup. Sprinkle with any remaining seasonings.
  4. Cover and cook on LOW for 6-8 hours or HIGH for 4-6 hours, until the chicken is cooked through and easily shredded.
  5. About 15-20 minutes before serving, bake the biscuits according to the package directions.
  6. Shred the chicken in the crockpot and stir to combine with the gravy and vegetables. Serve topped with a biscuit or split the biscuit in half and top with the pot pie filling.

Expert Advice:

  • Feel free to customize the vegetables based on your family’s preferences; fresh or frozen veggies work well.
  • For a richer flavor, consider adding fresh herbs like thyme or rosemary.

Portion Sizes/Calorie Info:

  • Servings: 6
  • Calories: 645 kcal per serving

Link to Detailed Recipe here