11 Carnivore Crock Pot Recipes for Tender Slow Cooked Meals

Carnivore crock pot recipes lean on the slow cooker’s gentle heat to turn beef, lamb, poultry, and eggs into tender, hands-off meals. The meat holds onto its fat and juices, so every bite stays rich and soft. The versions below use that same foundation in very different ways, from buttery pot roast to shreddable short ribs and a creamy breakfast casserole.

Start with Classic Butter Baste Chuck Roast for the most traditional pot roast, then Smoked Salt Beef Brisket when you want slices that stay moist. Go for Pulled Beef Short Ribs if you want rich, shreddable beef, and Turkey Sausage Breakfast Casserole handles weekend mornings without extra pans.

Which Carnivore Crock Pot Recipe Should You Make?

Classic Butter Baste Chuck Roast

This is the one you make when you want a roast that shreds under a fork. I keep the seasoning simple so the beef and butter do the talking.

Ingredients (makes 6 servings)

• Beef chuck roast, patted dry: 1.4 kg (3 lb)
• Coarse salt: 2 tsp
• Black pepper: 1 tsp
• Butter, divided: 115 g (1/2 cup)
• Beef bone broth: 240 ml (1 cup)
• Garlic powder: 1 tsp
• Onion powder: 1 tsp

Instructions

Step 1: Sprinkle the 2 tsp salt and 1 tsp black pepper over the 1.4 kg (3 lb) chuck roast and rub it into every side. You want a thin, even layer so the crust forms later without one spot tasting salty. Let it sit on the counter while you heat the butter.

Step 2: Melt half of the 115 g (1/2 cup) butter in a skillet over medium-high heat, then sear the roast for about 4 minutes per side until all sides are deeply brown. You will see the beef release from the pan once the crust has set, so don’t tug it early. Transfer the roast to your slow cooker.

Step 3: Pour the 240 ml (1 cup) beef bone broth into the hot skillet and scrape the browned bits from the bottom with a wooden spoon. This is where the sauce picks up its richness, and you will hear it sizzle before the liquid goes quiet. Scrape every bit into the slow cooker.

Step 4: Stir the 1 tsp garlic powder and 1 tsp onion powder into the broth around the roast, then cut the remaining butter into small cubes and scatter them on top. Cover and cook on low for 8 hours, until the beef pulls apart when you press it with two forks.

Step 5: Move the roast to a cutting board and spoon the buttery broth over the top. You can slice it thick or shred it in the same bowl, then serve it hot with a little extra broth poured over each portion.

Smoked Salt Beef Brisket

This is the pick for a big weekend cook when you want slices that stay moist for days. The smoked salt does most of the work while the slow cooker keeps the brisket in a gentle steam.

Ingredients (makes 8 servings)

• Beef brisket, fat cap trimmed to 6 mm (1/4 in): 1.8 kg (4 lb)
• Smoked sea salt: 1 tbsp
• Black pepper: 2 tsp
• Beef tallow: 60 g (1/4 cup)
• Beef stock: 480 ml (2 cups)
• Garlic powder: 1 tsp

Instructions

Step 1: Combine the 1 tbsp smoked sea salt, 2 tsp black pepper, and 1 tsp garlic powder in a small bowl. Rub half of the mix over the 1.8 kg (4 lb) brisket, pushing it into the meat on both flat sides. You want the fat cap to feel a little gritty, not caked.

Step 2: Warm the 60 g (1/4 cup) beef tallow in a heavy pan over medium-high heat. Lay the brisket in fat side down and let it sear for 5 minutes without moving it, until you can lift a corner and see a dark brown crust. Flip it with tongs and sear the other side for 3 minutes.

Step 3: Move the brisket to the slow cooker, fat side up, then pour the 480 ml (2 cups) beef stock around the sides so you don’t rinse off the rub. Sprinkle the remaining rub over the top. Cover and set the slow cooker to low for 9 hours.

Step 4: At the 9 hour mark, slip a fork under the middle and lift gently. The brisket should bend and the fork should slide in with almost no resistance. If it still feels tight, cover and give it another hour, because your cut may be thicker.

Step 5: Use two large spatulas to lift the whole brisket onto a board and let it sit in its own steam for 10 minutes. Then slice it against the grain into 1 cm (1/2 in) thick pieces, and you will see the juices bead on the surface.

Step 6: Arrange the slices on a platter and spoon a few spoonfuls of the dark stock from the pot over them. Set out extra smoked salt on the side, and you can serve the brisket hot while the slices are still glistening.

Garlic Butter Whole Chicken

A whole bird in the slow cooker turns out spoonably tender, and the garlic butter baste gives you a golden skin even without an oven. This one is for anyone who wants a full dinner from one pot.

Ingredients (makes 5 servings)

• Whole chicken, giblets removed: 1.8 kg (4 lb)
• Salted butter, softened: 170 g (3/4 cup)
• Garlic, finely grated: 6 cloves
• Coarse salt: 2 tsp
• Black pepper: 1 tsp
• Chicken bone broth: 120 ml (1/2 cup)
• Lemon juice: 1 tbsp

Instructions

Step 1: Pat the 1.8 kg (4 lb) chicken very dry inside and out with paper towels, then place it breast side up in your slow cooker. Rub the 2 tsp salt and 1 tsp black pepper all over the skin and inside the cavity. You want the skin to feel tacky, not wet.

Step 2: In a small bowl, mash the 170 g (3/4 cup) softened butter with the grated 6 garlic cloves and the 1 tbsp lemon juice. Use your fingers to loosen the skin over each breast, then push half the butter under the skin so it melts into the meat as it cooks.

Step 3: Smear the remaining garlic butter over the outside of the chicken, covering the legs and wings, then pour the 120 ml (1/2 cup) chicken bone broth around the bird, not over the buttered skin. Cover and cook on low for 5 hours while you leave it alone.

Step 4: After 5 hours, check that the thickest part of the thigh reads 74C (165F) on a meat thermometer and the juices run clear when you pierce it. If the skin is not as browned as you like, carefully lift the chicken onto a rack and put it under a hot broiler for 4 minutes.

Step 5: Move the whole chicken to a cutting board and let the butter in the pan settle for 5 minutes. Carve the breasts and thighs, spoon the garlicky pan butter over each piece, and serve it hot right away.

Pulled Beef Short Ribs

These ribs have enough fat that they baste themselves, so you end up with shreddable strands and a gravy that tastes like hours of work. I make this on cold days when I want a bowl of rich beef with nothing else.

Ingredients (makes 4 servings)

• Beef short ribs, bone in: 1.6 kg (3.5 lb)
• Coarse salt: 1 tbsp
• Black pepper: 2 tsp
• Beef tallow: 2 tbsp
• Beef bone broth: 360 ml (1.5 cups)
• Smoked paprika: 1 tsp
• Apple cider vinegar: 2 tsp

Instructions

Step 1: Season the 1.6 kg (3.5 lb) short ribs all over with the 1 tbsp salt and 2 tsp black pepper. Press the seasoning into the meat, and you want the ribs to sit for 10 minutes so the salt begins to draw out a little surface moisture.

Step 2: Heat the 2 tbsp beef tallow in a wide skillet over medium-high heat. Sear the ribs in batches for 3 minutes per side, until a dark crust forms and you see the edges shrink away from the pan. Don’t crowd the pan or the ribs will steam instead.

Step 3: Transfer the browned ribs to your slow cooker, meaty side down, and pour the 360 ml (1.5 cups) beef bone broth around them. Sprinkle the 1 tsp smoked paprika into the pot and add the 2 tsp apple cider vinegar, which wakes up the beefy flavor without adding sweetness.

Step 4: Cover and cook on low for 8 hours. The meat is ready when a fork slides in and twists without grabbing, and you will see the bones start to peek through the meat. If they still feel attached, leave them another 45 minutes.

Step 5: Lift the ribs out with a slotted spoon onto a cutting board and pull the meat into thick shreds with two forks, discarding the bones. Skim some of the clear fat from the top of the cooking liquid if you want a cleaner gravy.

Step 6: Pile the shredded beef into wide bowls and ladle the hot braising liquid over the top. You can add a spoonful of the skimmed fat back over each bowl, then serve the ribs hot with salt on the table.

Creamy Chicken Thighs

This is the fastest one in the bunch, with bone-in thighs that soak up a garlicky cream sauce. You get soft, pull-apart dark meat and a sauce you will want to spoon over everything.

Ingredients (makes 5 servings)

• Chicken thighs, bone in and skin on: 1.4 kg (3 lb)
• Coarse salt: 1 tsp
• Black pepper: 1/2 tsp
• Butter: 85 g (6 tbsp)
• Heavy cream: 240 ml (1 cup)
• Cream cheese, cubed: 115 g (4 oz)
• Garlic powder: 1 tsp
• Chicken stock: 120 ml (1/2 cup)

Instructions

Step 1: Pat the 1.4 kg (3 lb) chicken thighs dry and season with the 1 tsp salt and 1/2 tsp black pepper. Melt the 85 g (6 tbsp) butter in a large pan over medium-high heat, then sear the thighs in batches, skin side down, for 4 minutes until deep brown. Flip and sear the other side for 2 minutes, moving them to your slow cooker as you finish the rest.

Step 2: Lower the heat under the pan to medium and pour in the 120 ml (1/2 cup) chicken stock, scraping the browned bits from the bottom with a wooden spoon. Whisk in the 240 ml (1 cup) heavy cream, the 115 g (4 oz) cream cheese, and 1 tsp garlic powder. Cook for 2 minutes just until the cream cheese melts and the sauce looks smooth, then you can pour it over the chicken.

Step 3: Nestle the seared thighs down into the sauce so the skin stays above the liquid, then cover the slow cooker. Cook on low for 4 hours, until the meat pulls away from the bone when you tug a leg. The sauce will thin slightly and turn a pale gold.

Step 4: Spoon the hot cream sauce over each thigh and scatter a little extra black pepper on top if you like. Serve the chicken straight from the pot, with the sauce ladled over each portion while it is still glossy.

Lamb Shanks with Rosemary Butter

Lamb shanks turn velvety in the slow cooker, and the rosemary butter melts into the braise so it tastes richer than the short ingredient list suggests. This one is good when you want a change from beef.

Ingredients (makes 4 servings)

• Lamb shanks, visible fat trimmed: 1.8 kg (4 lb)
• Coarse salt: 2 tsp
• Black pepper: 1 tsp
• Butter: 85 g (6 tbsp)
• Dried rosemary, crushed: 2 tsp
• Beef bone broth: 360 ml (1.5 cups)
• Garlic, finely grated: 4 cloves

Instructions

Step 1: Pat the 1.8 kg (4 lb) lamb shanks dry and rub them with the 2 tsp salt and 1 tsp black pepper. Melt half of the 85 g (6 tbsp) butter in a heavy skillet over medium-high heat, then sear the shanks on two sides for 4 minutes total, until you see a brown crust.

Step 2: Move the seared shanks to your slow cooker and pour the 360 ml (1.5 cups) beef bone broth around them. In the same skillet, add the remaining butter, the 2 tsp dried rosemary, and the grated 4 garlic cloves over low heat. Stir for 1 minute until the butter smells nutty, then scrape it over the shanks.

Step 3: Cover and cook on low for 7 hours. The meat should look like it is pulling away from the bone, and when you press one shank with a spoon it should give easily. If it feels tight, let it go another 30 minutes.

Step 4: Remove the shanks to a warm plate and tilt the slow cooker to spoon off some of the clear fat from the surface of the liquid. You want a glossy, dark braise left behind, not a greasy one, so take your time with this step.

Step 5: Place one shank in each shallow bowl, then you can ladle the rosemary braising liquid over the top. Serve the lamb hot with a little pat of the reserved rosemary butter melting on each shank.

Beef Cheek Shredded Ragu

Beef cheeks are the best cut you are probably not using yet, and they become spoonably soft in the crock. This ragu is rich enough to eat on its own or over whipped ricotta if you want something creamy.

Ingredients (makes 4 servings)

• Beef cheeks, silver skin trimmed: 1.2 kg (2.5 lb)
• Coarse salt: 1 tbsp
• Black pepper: 2 tsp
• Beef tallow: 2 tbsp
• Beef stock: 240 ml (1 cup)
• Smoked paprika: 1 tsp
• Garlic powder: 1 tsp

Instructions

Step 1: Season the 1.2 kg (2.5 lb) beef cheeks with the 1 tbsp salt and 2 tsp black pepper, then warm the 2 tbsp beef tallow in a skillet over high heat. Sear the cheeks for 3 minutes per side until a deep brown crust forms, and you will notice they release from the pan when ready.

Step 2: Move the cheeks into your slow cooker and pour in the 240 ml (1 cup) beef stock. Sprinkle the 1 tsp smoked paprika and 1 tsp garlic powder over the meat, then cover and set the cooker to low for 8 hours.

Step 3: After 8 hours, lift one cheek with a spoon and let it fall back into the pot. It should break into soft strands with almost no pressure, and you can help it along by pressing with two forks. If it still holds its shape, keep it on low for another hour.

Step 4: Shred the cheeks directly in the pot, stirring the meat into the dark braising liquid until every strand is coated. Spoon the hot ragu into bowls and serve it with a spoonful of cold whipped cream cheese on top if you want that creamy hit.

Turkey Breast in Brown Butter

If you have ever had dry turkey breast, this is the version that fixes it. The slow cooker keeps the meat tender, and the brown butter gives it a nutty, savory edge that plain broth never does.

Ingredients (makes 6 servings)

• Boneless turkey breast, tied: 1.6 kg (3.5 lb)
• Coarse salt: 1 tbsp
• Black pepper: 1 tsp
• Butter: 170 g (3/4 cup)
• Chicken bone broth: 240 ml (1 cup)
• Garlic powder: 1 tsp
• Lemon juice: 1 tbsp

Instructions

Step 1: Pat the 1.6 kg (3.5 lb) turkey breast dry and rub all over with the 1 tbsp salt and 1 tsp black pepper. In a small skillet, melt the 170 g (3/4 cup) butter over medium heat and let it bubble for 4 minutes, until the milk solids turn golden and you smell toasted nuts.

Step 2: Place the seasoned turkey breast in your slow cooker and pour the brown butter over the top, using a spoon to coat every side. Add the 240 ml (1 cup) chicken bone broth and 1 tsp garlic powder around the meat, not over the buttered skin, then cover.

Step 3: Cook on low for 4 hours, until a meat thermometer in the thickest part reads 74C (165F). Check the turkey at 3 hours if your slow cooker runs hot, because breast meat dries out fast once it overshoots.

Step 4: Transfer the turkey to a cutting board and let the butter in the pot settle for 5 minutes. Whisk the 1 tbsp lemon juice into the pan juices, and you will see the sauce turn a shade lighter and slightly creamy.

Step 5: Slice the turkey against the grain into 1 cm (1/2 in) pieces and fan them on a platter. Spoon the warm brown butter sauce over the slices, and you can serve the turkey hot with extra pepper at the table.

Beef Meatballs in Bone Broth

These meatballs stay so tender because the bone broth steams them instead of frying, and the parmesan inside melts into the meat. You can eat them straight from the pot, or pile them into a bowl with the broth as a simple meal.

Ingredients (makes 24 meatballs)

• Ground beef, 80% lean: 900 g (2 lb)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Large eggs: 2
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Coarse salt: 1 tsp
• Black pepper: 1/2 tsp
• Beef bone broth: 720 ml (3 cups)

Instructions

Step 1: In a large bowl, use your hands to mix the 900 g (2 lb) ground beef, 50 g (1/2 cup) grated parmesan, 2 eggs, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Stop folding as soon as the mixture comes together, because overworking it will make the meatballs tough.

Step 2: Roll the mixture into 24 even balls, about 2 tbsp each, and place them on a plate. Wet your palms lightly between every few balls so the meat doesn’t stick, and you will get cleaner edges.

Step 3: Pour the 720 ml (3 cups) beef bone broth into the slow cooker and turn it to high. Carefully add the meatballs in a single layer as you go, then cover and cook on high for 2 hours, or low for 4 hours.

Step 4: At the 2 hour mark, lift one meatball out and cut it in half. The center should be cooked through with no pink, and the outside will look pale and tender. If you see any pink, cover and give the pot 15 more minutes.

Step 5: Use a slotted spoon to move the meatballs to a serving dish, then strain the broth if you want it clear. You can also leave the broth as is for a richer bowl.

Step 6: Pile the meatballs into shallow bowls and spoon the hot bone broth over them. Serve them with extra grated parmesan on the side, and you can eat them with a spoon or a fork, whichever you like.

Oxtail with Marrow Butter

Oxtail is mostly bone and connective tissue, which is exactly why it rewards a long, slow braise. The marrow butter stirred in at the end gives the sauce a shine and a deep beefy taste you don’t get from plain stock.

Ingredients (makes 4 servings)

• Beef oxtail, cut into 5 cm (2 in) pieces: 1.4 kg (3 lb)
• Coarse salt: 1 tbsp
• Black pepper: 2 tsp
• Beef tallow: 2 tbsp
• Beef bone broth: 480 ml (2 cups)
• Marrow bones, optional: 2 small pieces
• Butter, cold: 55 g (4 tbsp)

Instructions

Step 1: Season the 1.4 kg (3 lb) oxtail pieces with the 1 tbsp salt and 2 tsp black pepper. Heat the 2 tbsp beef tallow in a large pot over medium-high heat, then sear the oxtail on all sides for 6 minutes total, until you see a deep brown crust and the fat starts to render.

Step 2: Move the seared oxtail to your slow cooker and pour in the 480 ml (2 cups) beef bone broth. If you have the 2 marrow bones, add them too, and they will dissolve into the liquid over the long cook. Cover and set the slow cooker to low for 9 hours.

Step 3: At 9 hours, the meat should be so soft that a fork slides through a piece with no resistance. Check by pulling one piece out and pressing it, and you will see it split along the grain. If it still feels tight, let the pot go another hour.

Step 4: Remove the oxtail pieces to a cutting board with a slotted spoon, leaving the bones behind. Let them cool for 5 minutes, then pull the meat from the bones in thick chunks and discard the bones. You want to catch any small bits of marrow and add them back to the pot.

Step 5: Set the slow cooker to high and bring the braising liquid to a bubble. Drop in the 55 g (4 tbsp) cold butter one piece at a time, whisking as you go, until the sauce turns glossy and thickens slightly.

Step 6: Return the pulled oxtail meat to the pot and stir it through the glossy sauce. Ladle the oxtail into deep bowls and serve it hot, spooning a little extra marrow butter over each portion as you plate it.

Turkey Sausage Breakfast Casserole

This is the one to set up the night before when you want a hot breakfast with no morning work. The eggs set into a soft, cheesy custard around the turkey sausage, and the slow cooker does the rest.

Ingredients (makes 6 servings)

• Turkey sausage, crumbled: 450 g (1 lb)
• Large eggs: 12
• Heavy cream: 240 ml (1 cup)
• Cheddar cheese, shredded: 170 g (1.5 cups)
• Butter, for the pot: 1 tbsp
• Garlic powder: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Grease the inside of your slow cooker with the 1 tbsp butter, then scatter the 450 g (1 lb) crumbled turkey sausage across the bottom. You can brown the sausage first in a skillet if you like extra color, but it will cook through in the pot too.

Step 2: In a large bowl, whisk the 12 eggs with the 240 ml (1 cup) heavy cream, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until the mixture turns pale yellow and no streaks of yolk remain. Pour it over the sausage in the pot, making sure you cover every piece.

Step 3: Sprinkle the 170 g (1.5 cups) shredded cheddar evenly over the top, then cover and cook on low for 3 hours. The casserole is done when the center no longer jiggles and a knife inserted in the middle comes out clean, and you will see the edges pull away from the pot.

Step 4: Turn the slow cooker off and lift the lid for 5 minutes so the steam escapes and the top sets. Run a spatula around the inside edge to loosen the casserole, then you can cut it into 6 wedges directly in the pot.

Step 5: Scoop each wedge onto a plate with a wide turner, keeping the cheesy top intact. Serve the casserole hot, and you can set out extra cheddar or a pat of butter for anyone who wants it richer.

Across all these, the one thing that makes the difference is giving the meat enough time to go past tight and become fork-tender. If a roast or shank still feels firm, another 45 minutes does more good than any extra seasoning.

Pick the version that sounds best to you right now, set the pot, and walk away. That is the whole point of this way of cooking.