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The crockpot is the ideal cooking tool for me on busy weeknights and leisurely weekends! It’s so fantastic to put food in the slow cooker in the morning and come home to the best scents and a beautiful supper that’s ready to eat.

These crockpot recipes have saved me so many times when life gets busy but I still want to provide my family a home-cooked supper that tastes like I spent hours in the kitchen.

What I like best about these recipes is that they turn simple items into delicious meals with very little work on your part. The famed Marry Me Chicken is so amazing that people have proposed to it, and there are also classic comfort foods like Beef Stew and BBQ Chicken. Each recipe is meant to be easy to follow and taste great.

The slow cooking method makes even the toughest slices of beef very soft and lets all the flavors come together harmoniously.

Crockpot Chicken Marry Me

People say this fantastic crockpot marry me chicken is so excellent that it could make someone propose. That’s how it acquired its moniker. The chicken is very soft and tasty, and it swims in a creamy parmesan sauce with sun-dried tomatoes. This dinner is so good that everyone who tries it loves it and it makes any day seem special.

Serves: 6 | Time: 4 hours

What you need

• 4 to 6 chicken breasts with no bones or skin
• 1 package of Italian seasoning mix
• 1 cup of thick cream
• 1/2 cup of chicken broth
• Chopped sun-dried tomatoes, 3/4 cup
• 3/4 cup of grated parmesan cheese
• 3 cloves of garlic, chopped up
• 1 teaspoon of paprika
• 1/2 teaspoon of red pepper flakes
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 teaspoons of chopped fresh basil

How to Do It

1. Put the chicken breasts in a single layer in the bottom of the crockpot and season them with salt, pepper, and paprika. This will help them cook evenly.
2. Mix the heavy cream, chicken broth, Italian seasoning, minced garlic, and red pepper flakes in a bowl until they are thoroughly blended and smooth.
3. Pour the cream mixture over the chicken, then evenly sprinkle the chopped sun-dried tomatoes on top to get the most flavor out of the dish.

4. Cover the chicken and cook it on low for 3 to 4 hours, or until it is cooked and the internal temperature reaches 165°F when verified with a meat thermometer.
5. Stir in the parmesan cheese about 30 minutes before serving and allow it melt into the sauce. This will make a thick, creamy covering.
6. Before serving over rice, spaghetti, or mashed potatoes, add fresh basil to the top to absorb up all that great sauce.

Beef Stew in a Crockpot

This classic beef stew is substantial and comforting, and it’s great for cold days when you want something to warm you up. After being cooked slowly, the meat becomes very soft, and all the veggies soak up the rich, savory aromas. It smells great in the whole home and always makes everyone at the dinner table happy.

Serves 8 and takes 8 hours.

Things you need

• 2 pounds of beef chuck roast, sliced into 2-inch pieces
• Four big potatoes, cut into cubes
• Four thick slices of carrot
• Three stalks of celery, cut up
• 1 big onion, cut into pieces
• Three teaspoons of tomato paste
• 4 cups of beef broth
• 2 tablespoons of Worcestershire sauce
• Two bay leaves
• 1 teaspoon of dried thyme
• 1 teaspoon of garlic powder
• 2 tablespoons of salt
• 1 teaspoon of black pepper
• 3 tablespoons of cornstarch combined with 3 tablespoons of water

How to do it

1. Cut the beef chuck roast into even pieces that are 2 inches long and season them well with salt and pepper to bring out the most flavor in the meat.
2. Put the seasoned beef chunks in the bottom of the crockpot. Then, on top of them, add the diced onion, sliced carrots, chopped celery, and cubed potatoes.
3. Mix together the beef broth, tomato paste, worcestershire sauce, garlic powder, thyme, and bay leaves in a bowl until the tomato paste is completely dissolved.
4. Pour the broth mixture over the beef and vegetables, making sure that the liquid covers most of the food so that it cooks evenly.
5. Cover and cook on low for 7 to 8 hours, or until the beef is fork-tender and the veggies are cooked through but not mushy.
6. To thicken the stew, add the cornstarch mixture about 30 minutes before serving. Take out the bay leaves before serving hot!

Butter Chicken in a Crockpot

This creamy crockpot butter chicken brings all the great tastes of Indian food to your table! The chicken is soft and covered in a creamy, fragrant sauce that has a little bit of spice and is quite tasty. It tastes precisely like your favorite Indian restaurant but is much easier to make in your crockpot.

Time: 4 hours | Serves: 6

What you need

• 2 pounds of chicken thighs without bones or skin, cut into pieces
• 1 can (14 oz) of coconut milk
• 1 can of tomato sauce (8 oz)
• 2 teaspoons of tomato paste
• 1 big onion, cut into small pieces
• Four cloves of garlic, chopped up
• 1 tablespoon of fresh ginger, grated
• Two teaspoons of garam masala
• 1 teaspoon of cumin
• 1 tsp of paprika
• 1/2 teaspoon of turmeric
• 1 teaspoon of salt
• 4 tablespoons butter
• 1/4 cup heavy cream
• Fresh cilantro for garnish

Instructions

1. Cut chicken thighs into bite-sized slices and place them in the crockpot along with diced onion for the flavor basis.
2. In a bowl, whisk together coconut milk, tomato sauce, tomato paste, minced garlic, grated ginger, and all the spices until smooth and well incorporated.
3. Pour the sauce mixture over the chicken and onions, swirling gently to coat everything evenly with the fragrant sauce.
4. Cover and cook on low for 3-4 hours until chicken is soft and cooked through, stirring once halfway through if possible.
5. About 15 minutes before serving, whisk in butter and heavy cream to make the sauce extremely rich and creamy.
6. Taste and adjust seasoning as needed, then serve over basmati rice and garnish with fresh cilantro for authentic flavor!

Crockpot Chili

This hearty crockpot chili is stuffed with ground beef, beans, and tomatoes for the ultimate comfort food! It’s thick, flavorful, and has just the right amount of spice to warm you up without being too hot. The prolonged cooking allows all the spices to mix together flawlessly, creating a chili that tastes like it’s been simmering all day long.

Time: 6 hours | Serves: 8

Ingredients

• 1 pound ground beef (or turkey)
• 1 big onion, chopped
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) of black beans that have been drained
• One cup of beef broth
• Two tablespoons of chili powder
• 1 tablespoon of cumin
• 1 teaspoon of paprika
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Toppings: sour cream, cheese, green onions

Instructions

1. Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks, then drain excess grease before adding to crockpot.
2. Add browned meat to the crockpot along with diced onion, bell pepper, and minced garlic for the flavor foundation.
3. Stir in smashed tomatoes, drained kidney beans, black beans, beef broth, and all the spices until everything is properly incorporated.
4. Cover and stew on low for 5-6 hours, allowing all the flavors to develop and merge together into a rich, thick chili.
5. Taste and adjust seasoning during the last hour of simmering, adding more chili powder or cumin if you want stronger taste.
6. Serve hot with your favorite toppings like sour cream, shredded cheese, and chopped green onions for the perfect chili experience!

Crockpot Teriyaki Chicken

This sweet and flavorful crockpot teriyaki chicken is incredibly easy to make and always turns out perfectly tender! The homemade teriyaki sauce is far better than store-bought and coats the chicken beautifully. It’s fantastic over rice with some steamed vegetables, and the leftovers make amazing lunches for the rest of the week.

Time: 4 hours | Serves: 6

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/4 cup rice vinegar
• 2 tablespoons honey
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame oil
• 2 green onions, chopped
• 1 tablespoon sesame seeds

Instructions

1. Place chicken thighs in your crockpot in a single layer for even cooking and optimum flavor absorption.
2. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, chopped garlic, grated ginger, and sesame oil until sugar dissolves completely.
3. Pour the teriyaki sauce over the chicken, making sure each piece is well coated with the sweet and savory mixture.
4. Cover and simmer on low for 3-4 hours until chicken is cooked and easily shreds with a fork when tested.
5. About 30 minutes before serving, mix cornstarch and water in a small basin, then spoon into the crockpot to thicken the sauce.
6. Serve over rice and sprinkle with chopped green onions and sesame seeds for authentic flavor and gorgeous presentation!

Crockpot Chicken and Rice Soup

This cozy crockpot chicken and rice soup is like a warm embrace in a bowl! It’s loaded with succulent shredded chicken, fluffy rice, and loads of vegetables in a savory broth. The best part is how easy it is to make – just throw everything in the crockpot and let it work its magic as you go about your day.

Time: 6 hours | Serves: 8

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 cup long-grain white rice, uncooked
• 1 big onion, chopped
• 3 carrots, sliced
• 3 celery stalks, chopped
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Instructions

1. Place chicken breasts in the bottom of your crockpot and season with salt and pepper for improved flavor throughout the soup.
2. Add diced onion, sliced carrots, chopped celery, uncooked rice, and all the seasonings to the crockpot with the chicken.
3. Pour chicken broth over everything, making sure the rice and vegetables are covered with liquid for optimum cooking.
4. Cover and simmer on low for 5-6 hours until chicken is tender and rice is fully cooked and fluffy.
5. Remove chicken breasts and shred them with two forks, then return the shredded chicken to the crockpot and stir gently.
6. Add frozen peas for the last 30 minutes of simmering, then remove bay leaf and sprinkle with fresh parsley before serving hot!

Crockpot BBQ Chicken

This quick crockpot BBQ chicken makes the most incredible pulled chicken that’s excellent for sandwiches, salads, or eating on its own! The chicken gets very delicate and soaks up all the smokey BBQ spices during the slow cooking process. It tastes like you spent hours smoking it outside, but it’s quite easy to make. It’s great for feeding a lot of people.

Serves 8 people in 6 hours.

Things you need

• 3 pounds of chicken breasts or thighs without bones or skin
• 1 1/2 cups of BBQ sauce, split
• A quarter cup of brown sugar
• 2 tablespoons of apple cider vinegar
• 1 tablespoon worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Hamburger buns for serving

Instructions

1. Season chicken with salt, pepper, garlic powder, onion powder, and smoked paprika, then set in your crockpot for optimum flavor.
2. In a bowl, mix together 1 cup BBQ sauce, brown sugar, apple cider vinegar, and worcestershire sauce until well blended and smooth.
3. Pour the sauce mixture over the seasoned chicken, making sure each piece is fully coated with the tasty BBQ mixture.
4. Cover and simmer on low for 5-6 hours until chicken is cooked and easily shreds with a fork when tested.
5. Remove chicken from crockpot and shred with two forks, then return to the crockpot and mix with the cooking fluids.
6. Stir in remaining BBQ sauce and simmer for 15 more minutes to heat thoroughly. Serve on hamburger buns with coleslaw for the ideal BBQ sandwich!

Crockpot Beef and Broccoli

This crockpot beef and broccoli tastes just like your favorite Chinese takeout but made at home! The steak becomes wonderfully tender while the sauce develops rich, savory flavors that coat everything nicely. It’s so much healthier and more inexpensive than ordering out, and you can control all the ingredients to create it just how you like it.

Time: 4 hours | Serves: 6

Ingredients

• 1 1/2 pounds beef chuck roast, cut thin
• 4 cups fresh broccoli florets
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 2 tablespoons oyster sauce
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup beef broth
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon sesame oil
• Cooked rice for serving
• Green onions and sesame seeds for garnish

Instructions

1. Slice beef chuck roast against the grain into thin strips, which helps guarantee the meat stays tender during the slow cooking process.
2. Place sliced beef in your crockpot and add minced garlic and grated ginger for the flavor base of this excellent recipe.
3. In a bowl, whisk together soy sauce, brown sugar, oyster sauce, beef broth, and sesame oil until sugar dissolves completely.
4. Pour the sauce mixture over the meat, swirling to coat all pieces evenly, then cover and cook on low for 3-4 hours.
5. About 30 minutes before serving, add broccoli florets to the crockpot and stir the cornstarch-water mixture into the sauce to thicken it.
6. Cook until broccoli is tender-crisp and sauce has thickened. Serve over rice and garnish with green onions and sesame seeds!

Crockpot White Chicken Chili

This creamy white chicken chili is a great departure from typical red chili and perfect for folks who prefer lighter flavors! It’s stuffed with delicate chicken, white beans, and green chiles in a thick, creamy base. The tastes are soothing and fulfilling without being too spicy, making it excellent for the whole family to enjoy together.

Time: 6 hours | Serves: 8

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 cans (15 oz each) white beans, drained
• 1 can (4 oz) chopped green chilies
• 1 big onion, chopped
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 oz cream cheese, cubed
• 1/2 cup sour cream
• Toppings: shredded cheese, cilantro, lime wedges

Instructions

1. Place chicken breasts in the crockpot and season with salt and pepper, then add diced onion and minced garlic around the chicken.
2. Add drained white beans, diced green chiles, chicken broth, cumin, oregano, and chili powder, stirring gently to incorporate all ingredients.
3. Cover and simmer on low for 5-6 hours until chicken is cooked and easily shreds when checked with a fork.
4. Remove chicken breasts and shred with two forks, then return the shredded chicken to the crockpot and stir to distribute evenly.
5. Add cubed cream cheese to the chili and stir until melted and integrated, producing a thick and creamy basis for the chili.
6. Stir in sour cream immediately before serving and taste for seasoning. Serve hot with shredded cheese, fresh cilantro, and lime wedges!

Crockpot Lemon Garlic Chicken

This bright and zesty crockpot lemon garlic chicken is packed with fresh flavors that make dinner seem light and refreshing! The lemon offers a great brightness while the garlic gives it amazing delicious depth. It’s excellent served over rice or spaghetti, and the sauce is so tasty you’ll want to spread it over everything on your plate.

Time: 4 hours | Serves: 6

What you need

• 4-6 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 6 garlic cloves, minced
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Season chicken breasts with salt and pepper, then set them in your crockpot in a single layer for even cooking and flavor absorption.
2. In a bowl, whisk together lemon juice, lemon zest, minced garlic, chicken broth, olive oil, melted butter, and honey until thoroughly incorporated.
3. Add oregano and thyme to the lemon mixture, stirring to distribute the herbs evenly throughout the fragrant sauce.
4. Pour the lemon garlic mixture over the chicken, ensuring sure each piece is well coated with the bright, zesty sauce.
5. Cover and simmer on low for 3-4 hours until chicken achieves an internal temperature of 165°F and is tender and moist.
6. Garnish with fresh chopped parsley before serving over rice, spaghetti, or roasted veggies to soak up all that delicious lemon garlic sauce!

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