12 Crockpot Dinner Recipes for Busy Family Weeknights

These crockpot dinner recipes for family suppers work because the slow cooker holds low, steady heat, giving you tender meat and rich sauces without you hovering over the stove. The recipes below take that same ease in a dozen different directions, from spicy chile to a cheesy pasta bake.

Start with the classic beef stew if you want the most familiar bowl. Go for the green chile chicken when you need some heat, reach for the creamy tomato tortellini if the kids are picky, and keep the black bean soup in your back pocket for meatless Mondays.

Which Crockpot Dinner Should You Make?

Classic Beef and Vegetable Stew

This is the one to make when you want a deep, beefy braise waiting at the end of the day. I go heavy on the root vegetables so it feels like a full dinner from a single pot.

Ingredients (makes 6 servings)

• Beef chuck, cut into 3 cm cubes: 900 g (2 lb)
• Yellow onion, chopped: 1 large
• Carrots, peeled and cut into thick coins: 3 medium
• Celery ribs, sliced: 2
• Baby potatoes, halved: 450 g (1 lb)
• Tomato paste: 3 tbsp
• Beef stock: 720 ml (3 cups)
• Worcestershire sauce: 2 tbsp
• Kosher salt and black pepper: to taste
• Vegetable oil: 2 tbsp

Instructions

Step 1: Pat the 900 g (2 lb) beef cubes dry and season them with salt and pepper. Heat the 2 tbsp oil in a skillet over medium-high, then brown the cubes in two batches, about 4 minutes per batch, until a dark crust forms. You do this before the slow cooker because that crust is where the deep flavor lives.

Step 2: Move the browned beef into your slow cooker, then scatter the 1 onion, 3 carrots, 2 celery ribs, and 450 g (1 lb) potatoes on top. Stir in the 3 tbsp tomato paste and the 2 tbsp Worcestershire sauce so the paste coats everything. The vegetables will release liquid as they cook, so you don’t need to add any water yet.

Step 3: Pour the 720 ml (3 cups) beef stock over the mixture and give everything a gentle stir. Then secure the lid and leave it on the low setting for 8 hours, or the high setting for 5 hours. You’ll know it is ready when a fork slides into the beef without resistance.

Step 4: Mash a few baby potatoes against the side of the pot if the stew looks thin after cooking, then stir them back in. This gives you a naturally thicker gravy without any extra flour. Taste the broth and adjust the seasoning if it needs it.

Step 5: Ladle the stew into wide bowls for your family and top each one with a crack of black pepper. You’ll want bread on the side for soaking up the broth.

Creamy Chicken and Wild Rice Soup

You want this on a drizzly evening when buttered toast is the only side you need. The wild rice keeps its chew, and a good squeeze of lemon at the end cuts through the cream.

Ingredients (makes 5 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Wild rice blend: 200 g (1 cup)
• Yellow onion, diced: 1 medium
• Carrots, diced: 2 medium
• Garlic cloves, minced: 3
• Chicken stock: 1.2 L (5 cups)
• Heavy cream: 120 ml (1/2 cup)
• Lemon, juiced: 1
• Kosher salt and black pepper: to taste

Instructions

Step 1: Season the 680 g (1.5 lb) chicken thighs with salt and pepper and lay them in your slow cooker. Scatter the 1 diced onion, the 2 carrots, and the 3 garlic cloves over the top. You want the aromatics to perfume the meat as they cook.

Step 2: Pour the 1.2 L (5 cups) chicken stock over everything, then stir in the 200 g (1 cup) wild rice blend. Put the lid on and cook on the low setting, 6 hours, or the high setting, 3 hours. You’ll know the chicken is done when it shreds easily with a fork.

Step 3: Lift the chicken out onto a cutting board and use two forks to shred it into bite-size pieces. Return the shredded chicken to the pot along with the 120 ml (1/2 cup) heavy cream and the lemon juice. Stir everything together, then taste and add more salt or pepper if you like.

Step 4: Let the soup sit on warm for 10 minutes so the rice finishes absorbing liquid and the broth thickens slightly. You can skim a little fat from the top if it gathers, but I usually leave it for body.

Step 5: Ladle the soup into deep bowls for your family and finish each one with fresh cracked pepper. A thick slice of buttered toast alongside makes this feel like a meal worth coming home to.

Turkey and Sweet Potato Chili

This chili gets its sweetness from sweet potatoes, which balance a smoky, lightly spiced tomato base. I like it best the next day, but it’s still a weeknight winner straight from the pot.

Ingredients (makes 6 servings)

• Lean ground turkey: 900 g (2 lb)
• Sweet potatoes, peeled and cubed: 2 medium
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 4
• Canned black beans, drained and rinsed: 2 cans (400 g / 14 oz each)
• Canned diced tomatoes with their juice: 1 can (400 g / 14 oz)
• Chili powder, ground cumin, and smoked paprika: 2 tbsp, 2 tsp, and 1 tsp
• Chicken stock or water: 240 ml (1 cup)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Crumble the 900 g (2 lb) ground turkey into a hot skillet and cook it over medium heat, breaking it up with a wooden spoon, about 6 minutes, until no pink remains. You can skip the skillet and put the turkey in raw, but browning it first gives the chili a meatier base.

Step 2: Transfer the browned turkey to your slow cooker, then stir in the 2 sweet potatoes, the 1 onion, the 4 garlic cloves, the two cans of black beans, and the can of diced tomatoes with their juice. Add the chili powder, cumin, and smoked paprika and stir until the spices coat everything.

Step 3: Pour in the 240 ml (1 cup) stock or water and season with salt and pepper. Cover with the lid and set the temperature to low for 7 hours, or high for 4 hours, until the sweet potatoes are soft but not falling apart. You’ll smell the cumin and chili about an hour before it’s ready.

Step 4: Taste the chili and adjust with more salt, pepper, or a pinch of cayenne if you want more heat. If the chili is too thick for your liking, stir in a splash of water; if it’s too thin, leave the lid off for 20 minutes on high.

Step 5: Ladle the chili into bowls for your family and top each one with sliced avocado and a spoonful of plain yogurt. Cornbread on the side soaks up the last of the sauce.

Green Chile Chicken Tacos

This is the filling you want when taco night needs zero last-minute work. The canned green chiles and salsa verde bring bright heat, and the slow cooker turns chicken thighs into shreds that hold all that sauce.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Canned diced green chiles: 2 cans (113 g / 4 oz each)
• Salsa verde: 480 ml (2 cups)
• Yellow onion, sliced: 1 medium
• Garlic cloves, minced: 3
• Ground cumin: 1 tbsp
• Dried oregano: 1 tsp
• Chicken stock: 120 ml (1/2 cup)
• Kosher salt and black pepper: to taste
• Corn tortillas, for serving: 12

Instructions

Step 1: Season the 900 g (2 lb) chicken thighs with salt and pepper and lay them in your slow cooker in a single layer. Scatter the 1 sliced onion and the 3 garlic cloves over the top, then spoon over the two cans of green chiles and the 480 ml (2 cups) salsa verde.

Step 2: Stir in the 1 tbsp ground cumin, the 1 tsp dried oregano, and the 120 ml (1/2 cup) chicken stock. Put the lid on and let it cook on low, 6 hours, or high, 3 hours. You’ll know it’s ready when the chicken shreds with almost no pressure from a fork.

Step 3: Lift the chicken out onto a cutting board and shred it with two forks. Return the meat to the sauce in the slow cooker and stir so every strand gets coated. You should have enough liquid to keep the filling juicy without being soupy.

Step 4: Turn the slow cooker to high and leave the lid off for 15 minutes if you like a thicker taco filling, stirring once. The sauce will cling to the meat instead of running off the tortilla.

Step 5: Warm the 12 corn tortillas in a dry skillet and pile the chicken into them. Let your family top their own tacos with diced onion, cilantro, and a squeeze of lime.

Crockpot Lasagna Soup

All the layered flavor of lasagna without the careful stacking. Broken lasagna noodles cook right in the tomato broth, and a spoonful of ricotta on top melts into the hot soup.

Ingredients (makes 6 servings)

• Lean ground beef: 900 g (2 lb)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 4
• Marinara sauce: 700 ml (3 cups)
• Beef stock: 1 L (4 cups)
• Lasagna noodles, broken into pieces: 200 g (7 oz)
• Frozen spinach, thawed and squeezed dry: 150 g (1 cup)
• Ricotta cheese: 250 g (1 cup)
• Shredded mozzarella: 150 g (1.5 cups)
• Dried oregano: 2 tsp

Instructions

Step 1: Crumble the 900 g (2 lb) ground beef into a skillet and cook over medium heat for about 6 minutes, breaking it up, until the meat is browned. You can move it to the slow cooker with a slotted spoon to leave the fat behind.

Step 2: Transfer the beef to your slow cooker and stir in the 1 diced onion, the 4 garlic cloves, the 700 ml (3 cups) marinara, the 1 L (4 cups) beef stock, and the 2 tsp dried oregano. Cover and set the slow cooker to low for 5 hours, or high for 3 hours.

Step 3: Stir in the 200 g (7 oz) broken lasagna noodles and the thawed, squeezed 150 g (1 cup) spinach. Turn the heat to high and cook for 25 minutes, stirring twice so the noodles don’t stick to the bottom. You’ll see the noodles soften and soak up some broth.

Step 4: Taste the soup and adjust the seasoning if you think it needs it. The noodles will thicken the broth as they sit, so if you prefer a looser soup, pour in an extra 120 ml (1/2 cup) of warm beef stock.

Step 5: Ladle the soup into bowls for your family and top each serving with a spoonful of ricotta and a handful of shredded mozzarella. The cheese will melt into the hot broth, giving you that lasagna feel.

Beef and Broccoli

This one scratches the takeout itch with tender strips of beef and crisp-tender broccoli in a salty, slightly sweet sauce. Serve it over rice and you will not miss the little white carton.

Ingredients (makes 4 servings)

• Flank steak, sliced thin against the grain: 680 g (1.5 lb)
• Broccoli florets: 450 g (1 lb)
• Soy sauce: 80 ml (1/3 cup)
• Beef stock: 120 ml (1/2 cup)
• Brown sugar: 2 tbsp
• Garlic cloves, minced: 4
• Fresh ginger, grated: 1 tbsp
• Cornstarch: 1 tbsp plus 2 tbsp cold water for slurry
• Sesame oil: 2 tsp
• Vegetable oil, for searing: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp vegetable oil in a large skillet over medium-high and sear the 680 g (1.5 lb) sliced flank steak in two batches, about 2 minutes per side, until you get a deep brown crust on the edges. The meat does not have to cook through, just pick up color.

Step 2: Move the beef to your slow cooker and add the 4 garlic cloves, 1 tbsp grated ginger, 80 ml (1/3 cup) soy sauce, 120 ml (1/2 cup) beef stock, and 2 tbsp brown sugar. Stir so the beef is coated, then put the lid on and set the heat to low for 5 hours.

Step 3: Whisk the 1 tbsp cornstarch with 2 tbsp cold water until smooth, then stir the slurry into the sauce. Add the 450 g (1 lb) broccoli florets on top, cover, and cook on high for 25 minutes. You want the broccoli bright green and just tender, not mushy.

Step 4: Stir the beef and broccoli together so the sauce coats everything, then taste and add more soy sauce or brown sugar if you like it saltier or sweeter. The sauce should be glossy and thick enough to cling to the meat.

Step 5: Drizzle the 2 tsp sesame oil over each portion, then serve the beef and broccoli over hot white rice in wide bowls for your family.

Creamy Tomato Tortellini Soup

This is the one for the kids who want noodles and the adults who want a real tomato broth. The tortellini cooks right in the slow cooker, and a splash of cream rounds out the acidity.

Ingredients (makes 6 servings)

• Fresh or frozen cheese tortellini: 500 g (1 lb)
• Crushed tomatoes: 800 g (28 oz can)
• Vegetable stock: 960 ml (4 cups)
• Heavy cream: 120 ml (1/2 cup)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Dried Italian seasoning: 2 tsp
• Baby spinach leaves: 100 g (4 cups)
• Grated Parmesan cheese: 50 g (1/2 cup)
• Olive oil: 1 tbsp

Instructions

Step 1: Warm the 1 tbsp olive oil in a skillet over medium heat and cook the 1 diced onion and 3 garlic cloves for about 5 minutes, until the onion turns soft and sweet. You’re not browning them deeply, just taking off the raw edge.

Step 2: Scrape the onion mixture into your slow cooker, then stir in the 800 g (28 oz) crushed tomatoes, the 960 ml (4 cups) vegetable stock, and the 2 tsp Italian seasoning. Cover and set the slow cooker to low for 5 hours, or high for 2.5 hours.

Step 3: Stir the 500 g (1 lb) tortellini and the 100 g (4 cups) baby spinach into the hot broth. Turn the slow cooker to high and cook for 20 minutes, stirring once, until the tortellini are tender and the spinach has wilted. You’ll see the soup thicken slightly as the pasta releases starch.

Step 4: Pour in the 120 ml (1/2 cup) heavy cream and stir gently, then sprinkle in the 50 g (1/2 cup) grated Parmesan. Taste the soup and add a pinch of salt or a spoonful of Parmesan if you want a deeper, saltier finish.

Step 5: Ladle the soup into bowls for your family and serve with warm garlic bread for dunking.

Black Bean and Corn Soup

This soup leans on canned black beans and frozen corn, so you can keep everything in the pantry and still land on a smoky, filling bowl. The lime juice added at the end is not optional here, it wakes up the whole pot.

Ingredients (makes 6 servings)

• Canned black beans, drained and rinsed: 3 cans (400 g / 14 oz each)
• Frozen corn kernels: 250 g (2 cups)
• Canned diced tomatoes with green chiles: 1 can (400 g / 14 oz)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 3
• Jalapeño, seeded and minced: 1
• Ground cumin: 2 tsp
• Smoked paprika: 1 tsp
• Vegetable stock: 720 ml (3 cups)
• Lime, juiced: 2

Instructions

Step 1: Stir the 3 cans of drained black beans, the 250 g (2 cups) frozen corn, and the 1 can of diced tomatoes with green chiles into your slow cooker. You don’t need to thaw the corn first, it will warm through as the soup cooks.

Step 2: Add the 1 diced onion, the 3 garlic cloves, the 1 minced jalapeño, the 2 tsp cumin, and the 1 tsp smoked paprika. Pour in the 720 ml (3 cups) vegetable stock and stir everything together, then cover with the lid and choose the low setting, 6 hours, or the high setting, 3 hours. You’ll smell the cumin and smoke long before the timer goes off.

Step 3: Scoop out two cups of the soup and blend it until smooth, then stir it back into the pot. This gives you a creamy body without adding any dairy, and it’s the step that turns a thin bean soup into something spoon-coating.

Step 4: Stir in the juice of the 2 limes and taste. If you want more heat, add a pinch of cayenne or a few extra slices of jalapeño; if it needs salt, add it now while the soup is hot.

Step 5: Ladle the soup into deep bowls for your family and serve hot. The soup is even better the next day, but tonight it needs nothing else.

Honey Garlic Chicken Thighs

Sticky, salty, and just sweet enough to win over the kids, this sauce does all its work while the chicken cooks. I go heavier on the garlic than most recipes because it mellows into the honey.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Honey: 80 ml (1/3 cup)
• Soy sauce: 80 ml (1/3 cup)
• Rice vinegar: 2 tbsp
• Garlic cloves, minced: 6
• Fresh ginger, grated: 1 tbsp
• Cornstarch: 1 tbsp plus 2 tbsp cold water for slurry
• Toasted sesame seeds: 1 tbsp
• Scallions, sliced: 2
• Vegetable oil, for searing: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp vegetable oil in a skillet and sear the 900 g (2 lb) chicken thighs for about 3 minutes per side, just until you get a golden crust. The sauce will deepen in flavor if the chicken has a little color first.

Step 2: Lay the seared chicken in your slow cooker. Whisk together the 80 ml (1/3 cup) honey, the 80 ml (1/3 cup) soy sauce, the 2 tbsp rice vinegar, the 6 minced garlic cloves, and the 1 tbsp grated ginger, then pour it over the chicken.

Step 3: Cover and set the slow cooker to low for 5 hours, or high for 2.5 hours. You’ll see the sauce bubble and thicken around the edges as it cooks, and the chicken will be tender enough to pierce easily with a fork.

Step 4: Lift the chicken onto a plate. Whisk the 1 tbsp cornstarch with 2 tbsp cold water, stir it into the sauce in the slow cooker, and cook on high for 10 minutes until the sauce goes glossy and clings to a spoon. You can adjust the sweetness with a little more honey or vinegar.

Step 5: Return the chicken to the sauce and turn it to coat every piece. Sprinkle the 1 tbsp sesame seeds and the sliced scallions over the top, then serve the chicken and extra sauce over rice bowls for your family.

Lentil and Butternut Squash Curry

Red lentils break down into a creamy base while butternut squash holds its shape, so every spoonful has both silk and bite. This is the curry to make when you want dinner to feel like a warm, spiced blanket.

Ingredients (makes 5 servings)

• Red lentils, rinsed: 300 g (1.5 cups)
• Butternut squash, peeled and cubed: 700 g (1.5 lb)
• Full-fat coconut milk: 400 ml (1 can)
• Vegetable stock: 480 ml (2 cups)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 4
• Fresh ginger, grated: 2 tbsp
• Curry powder: 2 tbsp
• Baby spinach: 100 g (4 cups)
• Lime, juiced: 1

Instructions

Step 1: Stir the 300 g (1.5 cups) rinsed red lentils, the 700 g (1.5 lb) butternut squash, the 1 diced onion, the 4 garlic cloves, and the 2 tbsp grated ginger together in your slow cooker. You can do this the night before and keep the insert in the fridge.

Step 2: Sprinkle the 2 tbsp curry powder over the vegetables and pour in the 400 ml can of coconut milk and the 480 ml (2 cups) vegetable stock. Stir until the curry powder is evenly distributed, then put the lid on and let it go on low, 6 hours, or high, 3 hours. You’ll see the lentils turn pale and thick as they cook.

Step 3: Stir the curry once halfway through, checking the liquid level. If it looks dry, add a splash of warm water; you want the lentils to stay submerged until they are fully soft.

Step 4: Fold the 100 g (4 cups) baby spinach into the hot curry and stir until it wilts, about 2 minutes. Taste and add a little more curry powder if you want a deeper spice.

Step 5: Squeeze the juice of 1 lime over the curry, then ladle it into bowls for your family. Serve over steamed rice with extra lime wedges on the side.

Cheesy Chicken and Rice Casserole

This one cooks the rice right in the crockpot, so you don’t boil a separate pot. The chicken stays tender, the rice soaks up the cheesy sauce, and I sometimes finish it under the broiler for a golden top.

Ingredients (makes 6 servings)

• Boneless, skinless chicken breasts: 900 g (2 lb)
• Long-grain white rice, uncooked: 300 g (1.5 cups)
• Broccoli florets: 300 g (4 cups)
• Chicken stock: 720 ml (3 cups)
• Cheddar cheese, shredded: 200 g (2 cups)
• Cream cheese, softened: 120 g (4 oz)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Dijon mustard: 1 tbsp
• Olive oil: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp olive oil in your slow cooker insert on the stove if it’s stovetop-safe, or use a skillet. Cook the 1 diced onion and 3 garlic cloves for 4 minutes until softened, then stir in the 1 tbsp Dijon mustard.

Step 2: Add the 900 g (2 lb) chicken breasts to the insert and pour in the 300 g (1.5 cups) uncooked rice and the 720 ml (3 cups) chicken stock. Cover and set the slow cooker to low for 5 hours, or high for 3 hours. You’ll know the chicken is done when it shreds with a fork.

Step 3: Lift the chicken out onto a cutting board and shred it with two forks. Stir the 120 g (4 oz) cream cheese and half the 200 g (2 cups) shredded cheddar into the rice mixture until melted, then fold in the 300 g (4 cups) broccoli florets. You want the broccoli to warm but stay bright green.

Step 4: Return the shredded chicken to the slow cooker and stir everything together, then smooth the top. Sprinkle the remaining cheddar over the surface, cover, and cook on high for 15 minutes. You can leave the lid off for the last 5 minutes if you want a slightly set top.

Step 5: Scoop the casserole into shallow bowls for your family and serve hot. The creamy rice and chicken need nothing else, though a crisp green salad on the side balances the richness.

BBQ Pulled Chicken Sliders

This is the one for a crowd or a big family dinner, because the chicken shreds into a big pile of saucy filling with almost no effort. It’s sweet, tangy, and just loud enough to carry a soft slider bun.

Ingredients (makes 12 sliders)

• Boneless, skinless chicken thighs: 1.1 kg (2.5 lb)
• BBQ sauce: 480 ml (2 cups)
• Apple cider vinegar: 2 tbsp
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 4
• Smoked paprika: 1 tbsp
• Brown sugar: 2 tbsp
• Slider buns: 12
• Coleslaw mix: 200 g (2 cups)
• Mayonnaise: 60 g (1/4 cup)

Instructions

Step 1: Season the 1.1 kg (2.5 lb) chicken thighs with the 1 tbsp smoked paprika and lay them in your slow cooker. Scatter the 1 sliced onion and the 4 garlic cloves over the top.

Step 2: Whisk the 480 ml (2 cups) BBQ sauce, the 2 tbsp apple cider vinegar, and the 2 tbsp brown sugar together, then pour the mixture over the chicken. Cover with the lid and cook at the low setting, 6 hours, or the high setting, 3 hours. You’ll smell the smoke and tang after about an hour.

Step 3: Lift the chicken out and shred it with two forks, then return the meat to the sauce in the slow cooker. Stir so every strand is coated, and you should have a thick, glossy pile of chicken.

Step 4: Toss the 200 g (2 cups) coleslaw mix with the 60 g (1/4 cup) mayonnaise in a small bowl while the chicken sits on warm. The slaw stays cool and crisp against the hot chicken, so you want it dressed right before serving.

Step 5: Pile the pulled chicken onto the 12 slider buns for your family, then top each one with a spoonful of the dressed slaw. Serve the extra sauce on the side for anyone who likes their bun a little messy.

The one move that most determines success with any crockpot dinner is browning your meat or aromatics first when the recipe calls for it. That small skillet step builds a deeper, more savory base than dumping everything in raw, and it takes less than ten minutes.

Pick the version that matches what your family is asking for tonight and let the slow cooker carry the rest. Dinner is already taken care of, you just have to show up hungry.