10 Best Crockpot Recipes That Will Transform Your Weeknight Dinners Forever

Your crockpot is about to become your new best friend. These recipes are the ones I actually make on repeat, not just save and forget. Throw everything in, walk away, come back to dinner that smells incredible.

No babysitting. No stirring every five minutes. Just really good food with almost zero effort.

1. Crockpot Beef Stew

Ingredients:

• 2 lbs beef stew meat, cut into 1 inch cubes
• 4 medium potatoes, peeled and cubed
• 4 carrots, peeled and sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

Step 1: Season your beef chunks generously with salt and pepper on all sides. I know it feels like a lot of salt, but trust me, the broth needs it.

Drop everything into your crockpot. The beef, potatoes, carrots, onion, garlic. No need to brown the meat first unless you really want to. Honestly, I skip that step every time and it still turns out amazing.

Step 2: Mix the tomato paste into your beef broth before pouring it in. This helps it distribute evenly instead of clumping up in one spot.

Add the thyme and bay leaves. Give it one quick stir just to make sure the liquid reaches everything. Set it on low for 8 hours or high for 4 to 5 hours. I usually do low because I’m at work all day.

Step 3: About 30 minutes before serving, check if the beef is falling apart tender. It should be. If the stew looks too thin, mix your cornstarch with cold water until smooth.

Stir that slurry into the pot. It’ll thicken up as it cooks. Don’t add cornstarch directly to hot liquid or you’ll get lumps everywhere. Learned that one the hard way.

Step 4: Fish out the bay leaves before serving. They’ve done their job. Taste and add more salt if needed.

Serve this in big bowls with crusty bread for dipping. The broth is the best part, so don’t skip the bread. This is comfort food at its easiest.

2. Crockpot Chicken and Gravy

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cans (10.5 oz each) cream of chicken soup
• 1 packet dry ranch seasoning mix
• 1 packet dry au jus gravy mix
• 1/2 cup chicken broth
• 4 tablespoons butter, sliced
• Salt and pepper to taste

Instructions:

Step 1: Place your chicken breasts flat in the bottom of the crockpot. No stacking. They need to cook evenly.

Season with a little salt and pepper. Not too much because the seasoning packets are pretty salty already. I found that out after my first try tasted like a salt lick.

Step 2: In a bowl, whisk together the cream of chicken soup, ranch mix, au jus mix, and chicken broth until smooth. It should look creamy and pourable, not thick like paste.

Pour this mixture over the chicken. Make sure each piece gets covered. Place the butter slices on top. They’ll melt down and make everything richer. This is not the time to worry about calories.

Step 3: Cook on low for 6 to 7 hours or high for 3 to 4 hours. The chicken should shred easily with a fork when it’s done.

If you want thicker gravy, leave the lid cracked open for the last 30 minutes. The steam escapes and it reduces down nicely. Or just serve it as is. Still delicious.

Step 4: Shred the chicken right in the pot using two forks. Mix it all into that gravy so every piece is coated.

Serve over mashed potatoes, rice, or egg noodles. Honestly, I’ve eaten this straight from the pot standing at the counter. No judgment here.

3. Crockpot Pulled Pork

Ingredients:

• 4 lbs pork shoulder (also called pork butt)
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar

Instructions:

Step 1: Mix all your dry spices together in a small bowl. Brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne.

Rub this spice mix all over the pork shoulder. Get it on every side. Press it in with your hands so it sticks. The sugar helps create a nice crust as it cooks. Your kitchen is going to smell incredible in about four hours.

Step 2: Place the seasoned pork in your crockpot fat side up. The fat will melt down and keep everything moist as it cooks.

Pour the apple cider vinegar around the sides, not directly on top of the meat. You want to keep that spice rub intact. No barbecue sauce yet. That comes later. Cook on low for 8 to 10 hours.

Step 3: When the pork is done, it should be so tender it falls apart when you poke it. Remove it from the crockpot and place it on a cutting board.

Discard most of the liquid in the pot, but save about 1/2 cup. Shred the pork with two forks, removing any big chunks of fat as you go. I’m not picky about getting every bit, but the big pieces are not great.

Step 4: Return the shredded pork to the crockpot. Add your barbecue sauce and that reserved cooking liquid.

Stir everything together and let it sit on warm for 15 minutes so the sauce soaks in. Serve on buns with coleslaw, or honestly just eat it with a fork. I’ve done both.

4. Crockpot Chili

Ingredients:

• 2 lbs ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

Step 1: Brown the ground beef in a skillet over medium high heat. Break it up as it cooks so you don’t end up with big clumps.

Drain the fat. I know some people skip this, but I always drain it. Less grease floating on top of your chili later. Add the browned beef to your crockpot along with the diced onion, bell pepper, and garlic.

Step 2: Dump in both types of beans, crushed tomatoes, and tomato paste. Stir it all together so the tomato paste isn’t sitting in one giant glob at the bottom.

Add your chili powder, cumin, paprika, cayenne, salt, and pepper. Give it another good stir. Taste a tiny bit of the liquid and adjust the spices now if you want. Easier to fix it at the beginning than at the end.

Step 3: Cook on low for 6 to 8 hours or high for 3 to 4 hours. The longer it cooks, the better the flavors blend together.

If it looks too thick, add a splash of water or beef broth. Too thin? Leave the lid off for the last 30 minutes to let some liquid evaporate. You’re in control here.

Step 4: Serve with shredded cheese, sour cream, and tortilla chips. Or cornbread. Or both.

Chili is one of those things that tastes even better the next day, so don’t worry if you have leftovers. Actually, make extra on purpose. Future you will be grateful.

5. Crockpot Chicken Tacos

Ingredients:

• 3 lbs boneless, skinless chicken breasts
• 1 packet taco seasoning
• 1 cup salsa (any kind you like)
• 1 can (4 oz) diced green chiles
• Juice of 1 lime
• 1/2 cup chicken broth

Instructions:

Step 1: Place the chicken breasts in your crockpot. Sprinkle the entire packet of taco seasoning over the top.

Pour the salsa, green chiles, lime juice, and chicken broth over everything. Use a spoon to mix it around a bit so the seasoning isn’t just sitting dry on top of the chicken. I’ve forgotten to do this before and ended up with bland chicken and overly spiced liquid.

Step 2: Cook on low for 6 to 7 hours or high for 3 to 4 hours. You’ll know it’s done when the chicken shreds easily.

Don’t overcook it or the chicken gets stringy and dry. Nobody wants that. Check it around the 6 hour mark if you’re doing low heat. Better to check early than end up with chicken jerky.

Step 3: Shred the chicken directly in the pot using two forks. Mix it into all that flavorful liquid so every piece soaks it up.

Let it sit in the juices on warm for about 10 minutes. This step makes a huge difference. The chicken goes from good to actually amazing because it absorbs even more flavor.

Step 4: Serve in warm tortillas with your favorite taco toppings. Cheese, lettuce, tomatoes, sour cream, guacamole, whatever you’re into.

I like to use the leftover chicken in burrito bowls the next day. Same great flavor, different format. This is seriously one of the easiest dinners you’ll ever make.

6. Crockpot Pot Roast

Ingredients:

• 3 to 4 lbs beef chuck roast
• 6 medium potatoes, peeled and quartered
• 4 large carrots, peeled and cut into chunks
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 cups beef broth
• 1/4 cup Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Step 1: Season your roast on all sides with salt and pepper. Be generous. This is a big piece of meat and it needs the seasoning.

Place it right in the middle of your crockpot. Arrange the potatoes, carrots, onion, and garlic around the sides. Everything cooks together and picks up flavor from the beef.

Step 2: In a bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste until the paste dissolves. No lumps.

Pour this over the roast and vegetables. Sprinkle the rosemary and thyme on top. You don’t need to stir. Just let everything sit where it is. Cook on low for 8 to 10 hours.

Step 3: Check the roast after 8 hours. It should be fork tender and falling apart. The vegetables should be soft but not mushy.

If the liquid seems thin, you can make a quick gravy. Remove the roast and veggies, strain the liquid, and whisk in a cornstarch slurry. Or just serve it as is. Both ways are good.

Step 4: Slice or shred the roast and serve it with the vegetables and some of that cooking liquid spooned over the top.

This is the kind of meal that makes your whole house smell like Sunday dinner. Serve with dinner rolls for soaking up the juices. Absolutely worth the wait.

7. Crockpot Creamy Chicken Alfredo

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 cloves garlic, minced
• 1 cup chicken broth
• 8 oz cream cheese, softened and cubed
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 12 oz fettuccine pasta, cooked according to package directions
• Fresh parsley for garnish

Instructions:

Step 1: Place the chicken breasts in the crockpot. Add the minced garlic and pour the chicken broth over everything.

Season with Italian seasoning, salt, and pepper. Cook on low for 4 to 5 hours or high for 2 to 3 hours. The chicken doesn’t need as long as some other recipes because you’re adding dairy later and you don’t want to overcook it.

Step 2: Remove the chicken and shred it with two forks. Set it aside for a minute.

Add the cubed cream cheese to the liquid in the crockpot. Stir until it melts and gets smooth. This takes a few minutes. Keep stirring. If you leave chunks, your sauce will be lumpy. Nobody wants lumpy Alfredo.

Step 3: Pour in the heavy cream and add the Parmesan cheese. Stir until everything is combined and creamy.

Return the shredded chicken to the pot and mix it into the sauce. Let it cook on low for another 15 to 20 minutes so the sauce thickens up a bit. If it’s too thick, add a splash of milk. Too thin? Let it sit with the lid off.

Step 4: Serve the creamy chicken over cooked fettuccine. Toss it all together so the pasta gets coated in that sauce.

Top with extra Parmesan and fresh parsley if you have it. This tastes like restaurant Alfredo but you made it in a crockpot. Feel free to be smug about that.

8. Crockpot White Chicken Chili

Ingredients:

• 3 boneless, skinless chicken breasts
• 3 cans (15 oz each) great northern beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 cup sour cream
• 1/2 cup heavy cream

Instructions:

Step 1: Place the chicken breasts in the bottom of your crockpot. Add the beans, green chiles, onion, and garlic.

Pour the chicken broth over everything. Add your cumin, oregano, cayenne, salt, and pepper. Stir it around gently. You’re not trying to mash the beans, just distribute the seasonings. Cook on low for 6 hours or high for 3 hours.

Step 2: Remove the chicken breasts and shred them with two forks. The chicken should be super tender by now.

Return the shredded chicken to the pot. At this point, you could stop and eat it, but the next step makes it so much creamier. Pause here if you want to check the seasoning. Add more salt or cayenne if it needs it.

Step 3: Stir in the sour cream and heavy cream. Mix until everything is combined and the chili turns creamy and white.

Let it cook on low for another 15 to 20 minutes to heat the cream through. Don’t let it boil or the sour cream might separate. Just keep it on low. Smells amazing already, right?

Step 4: Serve in bowls with shredded cheese, crushed tortilla chips, and a squeeze of lime juice.

The lime brightens everything up. Don’t skip it. This is one of those recipes people always ask for. Completely different from regular chili and just as good.

9. Crockpot Beef and Broccoli

Ingredients:

• 2 lbs flank steak or beef sirloin, sliced thin against the grain
• 1/2 cup low sodium soy sauce
• 1/2 cup beef broth
• 1/3 cup brown sugar
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 3 cups broccoli florets
• 2 tablespoons cornstarch
• 2 tablespoons water
• Cooked rice for serving

Instructions:

Step 1: Place your sliced beef in the crockpot. Make sure it’s cut thin or it’ll be chewy.

In a bowl, whisk together the soy sauce, beef broth, brown sugar, sesame oil, garlic, and ginger. Pour this sauce over the beef and stir to coat. Cook on low for 4 to 5 hours or high for 2 to 3 hours. Beef cooks faster than chicken or pork.

Step 2: About 30 minutes before serving, add the broccoli florets. Stir them into the beef and sauce.

Put the lid back on and let the broccoli steam until tender but still bright green. Overcooked broccoli is sad and mushy. Check it after 20 minutes if you like yours crisp. I usually wait the full 30.

Step 3: Mix the cornstarch and cold water together in a small bowl until smooth. Pour this slurry into the crockpot and stir.

The sauce will thicken up in about 10 minutes. If it’s not thick enough, make another batch of slurry and add it. Better to do it twice than dump in too much and end up with sauce like glue.

Step 4: Serve over white rice or fried rice. Sprinkle sesame seeds on top if you have them.

This tastes better than takeout and you didn’t have to leave your house. I make this at least twice a month. So easy and everyone cleans their plate.

10. Crockpot Mac and Cheese

Ingredients:

• 1 lb elbow macaroni, uncooked
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese
• 1 can (12 oz) evaporated milk
• 2 cups whole milk
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions:

Step 1: Spray your crockpot with cooking spray. This helps with cleanup later. Trust me.

Pour in the uncooked macaroni. Add the shredded cheddar and mozzarella. Stir them together so the cheese is mixed in with the pasta. It looks like a lot of cheese. It’s not. It’s the perfect amount.

Step 2: In a bowl, whisk together the evaporated milk, whole milk, melted butter, beaten eggs, salt, pepper, and garlic powder.

Pour this mixture over the pasta and cheese. Stir everything gently until the pasta is coated. The pasta will absorb the liquid as it cooks, so don’t worry if it looks soupy right now. That’s how it’s supposed to look.

Step 3: Cook on low for 2 to 3 hours, stirring every 30 minutes if you can. This keeps the edges from drying out.

The mac and cheese is done when the pasta is tender and the sauce is creamy. If it looks too thick, add a splash of milk. Too thin? Let it cook another 15 minutes with the lid off.

Step 4: Serve immediately while it’s hot and creamy. This is peak mac and cheese right here.

Leftovers thicken up in the fridge but you can add milk when reheating to loosen it back up. I’ve never actually had leftovers of this though. It disappears fast.

Final Words

These crockpot recipes are the real deal. No complicated steps, no weird ingredients you have to hunt down. Just throw it all in and let the magic happen. Pick one for this week and see how easy dinner can actually be. Let me know which one you try first.