12 Cheap and Easy Crockpot Recipes for Busy Weeknights

This collection of crockpot recipes is built on easy, cheap ingredients that turn long, slow heat into deep flavor while you are away. Inexpensive chicken thighs, ground beef, dried lentils, canned beans, and root vegetables all go tender without your attention, so the pot does the real work before dinner.

Start with Easy Beef and Bean Chili for a classic bowl. Go for Slow Cooker Butter Chicken if you want creamy and spiced, try Pulled BBQ Chicken for a crowd, and there’s a Lentil and Vegetable Stew when you need a meatless meal from pantry staples.

Which Crockpot Recipe Should You Make?

Easy Beef and Bean Chili

This is the chili I make when I need a warm pot on the counter and no complaints at the table. Ground beef, two kinds of beans, and a pantry full of spices do the heavy lifting over eight low hours.

Ingredients (makes 6 servings)

• Ground beef: 900 g (2 lb)
• Canned kidney and black beans, drained and rinsed: 3 cans total (about 1.2 kg / 42 oz)
• Canned diced tomatoes: 2 cans (about 800 g / 28 oz)
• Onion, chopped: 1 medium
• Garlic, minced: 4 cloves
• Chili powder: 2 tbsp
• Ground cumin: 1 tbsp
• Tomato paste: 3 tbsp
• Salt: 1 tsp
• Water: 120 ml (1/2 cup)

Instructions

Step 1: Brown the 900 g (2 lb) ground beef in a large nonstick skillet over medium heat, breaking it up as it cooks. You want most of the pink gone but not a hard crust, about 7 minutes. Drain the fat and scrape the beef into your slow cooker.

Step 2: Stir in the chopped onion, minced garlic, all three cans of beans, the 2 cans of diced tomatoes, 3 tbsp tomato paste, 2 tbsp chili powder, and 1 tbsp cumin. Add the 1 tsp salt and 120 ml (1/2 cup) water, and use your spoon to scrape down the sides.

Step 3: Cover and cook on low for 8 hours or high for 4 hours. The chili will thicken as the beans break down, and you will smell the cumin long before it is done.

Step 4: About 20 minutes before serving, use your spoon to smash some of the beans against the side of the pot to thicken the chili. If it looks too thin, leave the lid off for those 20 minutes.

Step 5: Ladle the chili into bowls and top with shredded cheese, a spoon of sour cream, or chopped green onion. You can keep the leftovers in the fridge for four days.

Slow Cooker Chicken and Rice with Broccoli

Boneless chicken thighs stay moist over low heat, and the rice soaks up the chicken broth and garlic so every spoonful tastes like the whole pot. This is the one for the busiest nights because you add the rice and broccoli near the end.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Long grain white rice, rinsed: 300 g (1 1/2 cups)
• Chicken broth: 480 ml (2 cups)
• Broccoli florets: 300 g (4 cups)
• Onion, chopped: 1 medium
• Garlic, minced: 3 cloves
• Paprika: 1 tsp
• Dried thyme: 1 tsp
• Salt: 1 tsp
• Butter: 2 tbsp

Instructions

Step 1: Place the 900 g (2 lb) chicken thighs in the bottom of your slow cooker, then scatter the chopped onion and minced garlic over them. Sprinkle with 1 tsp paprika, 1 tsp dried thyme, and 1 tsp salt, and drop the 2 tbsp butter pieces on top. You want the seasonings to sit right on the meat.

Step 2: Pour in 240 ml (1 cup) of the chicken broth, saving the rest for later. Cover and cook on low for 6 hours or high for 3 hours. You’ll know it is ready when the chicken shreds easily with a fork.

Step 3: Lift the chicken out onto your cutting board and shred it with two forks. Keep all the liquid in the pot, because that is the base for the rice.

Step 4: Stir the rinsed rice and the remaining 240 ml (1 cup) broth into the liquid in the pot. You can scrape up any browned bits from the sides as you stir.

Step 5: Spread the shredded chicken back over the rice, add the 300 g (4 cups) broccoli florets on top, and cover. Cook on high for 45 to 55 minutes, until the rice is tender and the broccoli is bright green.

Step 6: Fluff the rice with a fork to mix the chicken and broccoli through, then serve in wide bowls. You can squeeze a little lemon over each bowl right before you eat.

Lentil and Vegetable Stew

Dried lentils are the cheapest protein in my pantry, and they go tender without any soaking. Carrots, celery, and a spoon of tomato paste turn them into a thick, deeply savory stew that costs less than a takeout side.

Ingredients (makes 8 servings)

• Dried brown lentils, picked over: 450 g (1 lb)
• Carrots and celery, sliced: 3 medium carrots plus 2 stalks
• Onion, chopped: 1 medium
• Garlic, minced: 3 cloves
• Canned diced tomatoes: 1 can (400 g / 15 oz)
• Vegetable broth: 1.2 L (5 cups)
• Tomato paste: 2 tbsp
• Ground cumin: 1 tsp
• Bay leaf: 1
• Salt: 1 tsp

Instructions

Step 1: Rinse the 450 g (1 lb) lentils in a fine mesh strainer and check for any small stones. You can do this step in two minutes while the kettle heats for the broth.

Step 2: Put the rinsed lentils into your slow cooker with the sliced carrots and celery, chopped onion, and minced garlic. Stir in the can of diced tomatoes, 2 tbsp tomato paste, 1 tsp ground cumin, the bay leaf, and 1 tsp salt. You want everything evenly mixed before the broth goes in.

Step 3: Pour in the 1.2 L (5 cups) vegetable broth and stir once more. Cover and cook on low for 7 hours or high for 4 hours; you’ll know it is ready when the lentils are soft enough to smash against the side.

Step 4: Fish out the bay leaf and check the thickness. If the stew looks too thin for your taste, mash a few spoonfuls of lentils with a fork and stir them back in.

Step 5: Taste and add a little more salt if you want, then ladle into deep bowls. A drizzle of olive oil and a piece of crusty bread turn this into a full meal.

Easy No Boil Lasagna

No boil noodles and jarred marinara keep this lasagna in the slow cooker, not the oven. Ground beef, ricotta, and mozzarella layer up in minutes, and the edges go soft and cheesy by dinner.

Ingredients (makes 8 servings)

• Ground beef: 450 g (1 lb)
• No boil lasagna noodles: 250 g (9 oz)
• Jarred marinara sauce: 1 jar (680 g / 24 oz)
• Ricotta cheese: 425 g (15 oz)
• Shredded mozzarella: 340 g (3 cups)
• Grated Parmesan: 50 g (1/2 cup)
• Egg: 1
• Garlic powder: 1 tsp
• Dried oregano: 1 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Brown the 450 g (1 lb) ground beef in a skillet over medium high heat, breaking it into small crumbles. You need about 8 minutes to cook it through, then drain any fat and set it aside.

Step 2: In your bowl, stir together the 425 g (15 oz) ricotta, 50 g (1/2 cup) Parmesan, the egg, 1 tsp garlic powder, 1 tsp dried oregano, and 1/2 tsp salt. You want a smooth, scoopable mixture.

Step 3: Spread one third of the 680 g jar of marinara in the bottom of your slow cooker. Lay a third of the no boil noodles on top, breaking a few to fit, then spread half the ricotta mixture and half the beef over them. You’ll build the layers right in the pot.

Step 4: Repeat with another third of the sauce, another third of the noodles, the rest of the ricotta mixture, and the rest of the beef. Finish with the last noodles, the remaining sauce, and all 340 g (3 cups) mozzarella on top. You want the cheese to completely cover the top layer.

Step 5: Cover and cook on low for 4 hours or high for 2 1/2 hours. You’ll know it is ready when the noodles are soft and the top is bubbly, then you can slice and serve straight from the pot.

Chicken and Turkey Sausage Jambalaya

Jambalaya is a one pot rice dish with real depth, and the slow cooker makes it hands off. I use turkey sausage and chicken thighs so the broth turns spicy and rich without any last minute stirring.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs, cut into chunks: 900 g (2 lb)
• Smoked turkey sausage, sliced: 340 g (12 oz)
• Long grain white rice: 400 g (2 cups)
• Green bell pepper, diced: 1 large
• Celery stalks, sliced: 2 stalks
• Onion, chopped: 1 medium
• Garlic, minced: 4 cloves
• Cajun seasoning: 2 tbsp
• Canned diced tomatoes: 1 can (400 g / 15 oz)
• Chicken broth: 480 ml (2 cups)

Instructions

Step 1: Combine the 900 g (2 lb) chicken chunks, sliced smoked turkey sausage, diced bell pepper, celery, onion, and minced garlic right in the slow cooker. You can splash a little oil if the sausage is lean, but it usually gives off enough fat.

Step 2: Sprinkle 2 tbsp Cajun seasoning over everything and stir to coat the meat and vegetables. Add the can of diced tomatoes and stir again, scraping any spice off the sides with your spoon.

Step 3: Pour in the 480 ml (2 cups) chicken broth, then scatter the 400 g (2 cups) rice on top but do not stir. You want the rice to stay on the surface so it steams instead of sinking into a sticky clump.

Step 4: Cover and cook on low for 5 hours or high for 3 hours. You want the rice tender and no free liquid pooling in the corners at the end.

Step 5: Fluff the jambalaya with a fork to mix the rice through, then serve hot in shallow bowls. You can finish with sliced green onion on top.

Beef and Barley Soup

Pearl barley thickens this soup into something almost stew like, and beef chuck gets deeply tender over a long low cook. It is my cold weather answer when I only have twenty minutes before work.

Ingredients (makes 5 servings)

• Beef chuck, cut into 2.5 cm (1 inch) cubes: 700 g (1 1/2 lb)
• Pearl barley, rinsed: 200 g (1 cup)
• Carrots and celery, sliced: 3 medium carrots plus 2 stalks
• Onion, chopped: 1 medium
• Garlic, minced: 3 cloves
• Beef broth: 1.4 L (6 cups)
• Tomato paste: 2 tbsp
• Dried thyme: 1 tsp
• Bay leaf: 1
• Salt: 1 tsp

Instructions

Step 1: Pat the 700 g (1 1/2 lb) beef cubes dry with a paper towel, then brown them in a hot skillet with a little oil. You are not cooking them through, just getting a deep brown color on two sides, about 8 minutes total. Transfer the beef to your slow cooker with the sliced carrots and celery, chopped onion, and minced garlic, then stir in 2 tbsp tomato paste, 1 tsp dried thyme, the bay leaf, and 1 tsp salt.

Step 2: Pour in the 1.4 L (6 cups) beef broth and the rinsed 200 g (1 cup) pearl barley. Cover and cook on low for 7 hours or high for 4 hours; you’ll know it is done when the beef breaks apart with a spoon.

Step 3: Fish out the bay leaf and check the soup’s thickness. If you want it thicker, leave the lid off for the last 30 minutes and let some liquid steam away.

Step 4: Ladle the soup into wide bowls and finish with a few grinds of black pepper. A slice of buttered bread on the side is all you need.

Slow Cooker Butter Chicken

Boneless thighs turn buttery soft in a spiced tomato sauce, and the slow cooker does the long simmer for you. I like this one with rice because the sauce is the whole point.

Ingredients (makes 5 servings)

• Boneless, skinless chicken thighs, cut into chunks: 900 g (2 lb)
• Plain yogurt: 120 ml (1/2 cup)
• Lemon juice: 2 tbsp
• Garlic, minced: 4 cloves
• Fresh ginger, grated: 1 tbsp
• Curry powder: 2 tbsp
• Canned crushed tomatoes: 1 can (400 g / 15 oz)
• Butter: 3 tbsp
• Heavy cream: 120 ml (1/2 cup)
• Salt: 1 tsp

Instructions

Step 1: In a bowl, whisk the 120 ml (1/2 cup) yogurt, 2 tbsp lemon juice, minced garlic, grated ginger, 2 tbsp curry powder, and 1 tsp salt. Add the chicken chunks and coat them well, then you can let this sit while the slow cooker warms.

Step 2: Set your slow cooker to low and add the can of crushed tomatoes and 3 tbsp butter. Stir in the chicken with all its yogurt marinade, scraping the bowl clean. You want every chunk coated.

Step 3: Cover and cook on low for 5 hours or high for 3 hours. You’ll see the sauce look thin at first, but the yogurt and tomatoes thicken as they cook.

Step 4: Stir in the 120 ml (1/2 cup) heavy cream during the last 15 minutes. Taste it and add a pinch more salt or a squeeze of lemon if you need a lift.

Step 5: Serve the butter chicken over steamed rice or with warm flatbread, spooning plenty of the creamy sauce over each plate. You can pass extra sauce at the table.

Creamy Chicken and Broccoli Soup

This soup uses chicken thighs, broccoli, and a little potato to make a creamy base without any fuss. It is thick enough to feel substantial but still light enough for a weeknight bowl.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Broccoli florets: 450 g (6 cups)
• Potatoes, peeled and diced: 300 g (2 cups)
• Onion, chopped: 1 medium
• Garlic, minced: 3 cloves
• Chicken broth: 960 ml (4 cups)
• Dried thyme: 1 tsp
• Salt: 1 tsp
• Heavy cream: 120 ml (1/2 cup)
• Butter: 2 tbsp

Instructions

Step 1: Put the 900 g (2 lb) chicken thighs, diced potatoes, chopped onion, and minced garlic in your slow cooker. Sprinkle with 1 tsp dried thyme and 1 tsp salt, then dot the 2 tbsp butter on top. You can give it a quick stir.

Step 2: Pour in the 960 ml (4 cups) chicken broth and stir once. Cover and cook on low for 6 hours or high for 3 hours, until you can pull the chicken apart with two forks.

Step 3: Lift the chicken out and shred it on a cutting board. Use your potato masher to break up some of the potatoes right in the pot, which thickens the broth into a creamy base.

Step 4: Return the shredded chicken to the pot and add the 450 g (6 cups) broccoli florets. Stir in the 120 ml (1/2 cup) heavy cream, then cover and cook on high for 30 minutes. You want the broccoli just crisp tender.

Step 5: Taste for salt and add a few grinds of black pepper, then ladle the soup into deep bowls. Shredded cheddar on top melts into the hot soup as you serve it.

Cheesy Chicken Enchilada Casserole

This layers corn tortillas, shredded chicken, and a smoky enchilada sauce into a slow cooker casserole that tastes like it took hours of chopping. Canned sauce and chicken thighs keep it cheap and fast.

Ingredients (makes 8 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Corn tortillas: 12 small (about 300 g)
• Red enchilada sauce: 1 can (425 g / 15 oz)
• Canned black beans, drained and rinsed: 1 can (400 g / 15 oz)
• Shredded cheddar cheese: 300 g (3 cups)
• Onion, chopped: 1 medium
• Garlic, minced: 3 cloves
• Ground cumin: 1 tsp
• Dried oregano: 1 tsp
• Salt: 1/2 tsp

Instructions

Step 1: Stir together the can of enchilada sauce, minced garlic, 1 tsp ground cumin, 1 tsp dried oregano, and 1/2 tsp salt in a bowl. You will use this sauce to season the whole casserole.

Step 2: Spread about one third of the sauce in the bottom of your slow cooker. Lay 4 of the 12 corn tortillas over it, tearing a couple to fit, then scatter half the black beans, half the chopped onion, and half the chicken thighs over the tortillas. You are building a layered casserole.

Step 3: Pour another third of the sauce over that layer, then repeat with 4 more tortillas, the rest of the beans, onion, and chicken, and the last of the sauce. Top with the remaining 4 tortillas and all 300 g (3 cups) shredded cheddar. You want a solid cap of cheese.

Step 4: Cover and cook on low for 5 hours or high for 3 hours. You’ll know the chicken thighs are cooked through in the sauce when the tortillas soften into tender layers.

Step 5: Turn off the slow cooker and let the casserole settle for 10 minutes, then scoop it out in deep squares. Serve with sour cream or diced avocado if you have them.

Pulled BBQ Chicken

Chicken thighs break down into shreds in a sticky, tangy tomato molasses sauce. This is the batch I make for buns on busy nights, and the leftovers freeze better than any takeout.

Ingredients (makes 8 servings)

• Boneless, skinless chicken thighs: 1.4 kg (3 lb)
• Tomato paste: 150 g (about 2/3 cup)
• Molasses: 80 ml (1/3 cup)
• Apple cider vinegar: 60 ml (1/4 cup)
• Brown sugar: 50 g (1/4 cup)
• Soy sauce: 2 tbsp
• Smoked paprika: 2 tsp
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Salt: 1 tsp

Instructions

Step 1: In a bowl, whisk the 150 g tomato paste, 80 ml (1/3 cup) molasses, 60 ml (1/4 cup) apple cider vinegar, 50 g (1/4 cup) brown sugar, 2 tbsp soy sauce, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt until smooth. This is your sauce and it should taste tangy and deep before it goes in the pot.

Step 2: Put the 1.4 kg (3 lb) chicken thighs in your slow cooker and pour the sauce over them. Turn the thighs with a spoon until every piece is coated; you want no bare spots.

Step 3: Cover and cook on low for 6 hours or high for 3 hours. You’ll know the chicken is done when it shreds with barely any pressure from a fork, and the sauce will have thickened around it.

Step 4: Lift the thighs out and shred them with two forks on your cutting board. Stir the shredded chicken back into the sauce and let it sit on warm for 10 minutes so the meat soaks up the liquid.

Step 5: Pile the pulled chicken onto toasted buns and top with coleslaw or pickles. You can freeze any extra in small containers for another night.

Chickpea and Sweet Potato Curry

Canned chickpeas and sweet potatoes make this curry hearty without any meat. Coconut milk and warm spices turn the broth silky and just spicy enough to keep you coming back for another spoon.

Ingredients (makes 4 servings)

• Sweet potatoes, peeled and cubed: 600 g (4 cups)
• Canned chickpeas, drained and rinsed: 2 cans (about 800 g / 28 oz total)
• Canned diced tomatoes: 1 can (400 g / 15 oz)
• Coconut milk: 1 can (400 ml / 13.5 oz)
• Onion, chopped: 1 medium
• Garlic, minced: 3 cloves
• Fresh ginger, grated: 1 tbsp
• Curry powder: 2 tbsp
• Ground cumin: 1 tsp
• Salt: 1 tsp

Instructions

Step 1: Put the peeled and cubed sweet potatoes, drained chickpeas, chopped onion, minced garlic, and grated ginger in the slow cooker. Sprinkle in 2 tbsp curry powder, 1 tsp ground cumin, and 1 tsp salt, then stir everything together until the vegetables are coated. You can leave the sweet potato cubes fairly large so they hold their shape.

Step 2: Add the can of diced tomatoes and the can of coconut milk, then stir once more. Cover and cook on low for 6 hours or high for 3 hours. You will see the curry powder deepen as it cooks.

Step 3: Check that the sweet potatoes are soft enough to pierce with a fork but not falling apart. If you want a thicker curry, mash a few chickpeas and stir them back into the sauce.

Step 4: Serve the curry over steamed rice or with warm flatbread, and spoon extra sauce over the top. You can finish with a handful of chopped cilantro.

Teriyaki Chicken and Vegetables

This slow cooker teriyaki builds a glossy sauce from soy, honey, ginger, and rice vinegar, no last minute pan needed. The chicken goes fork tender and the vegetables steam right on top.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs, cut into strips: 700 g (1 1/2 lb)
• Low sodium soy sauce: 120 ml (1/2 cup)
• Honey: 80 ml (1/3 cup)
• Rice vinegar: 60 ml (1/4 cup)
• Garlic powder: 1 tsp
• Ground ginger: 1 tsp
• Cornstarch: 2 tbsp
• Water: 60 ml (1/4 cup)
• Broccoli florets: 300 g (4 cups)
• Carrots, sliced: 2 medium

Instructions

Step 1: In a small bowl, whisk the 120 ml (1/2 cup) soy sauce, 80 ml (1/3 cup) honey, 60 ml (1/4 cup) rice vinegar, 1 tsp garlic powder, and 1 tsp ground ginger. You can taste it now and add a pinch more honey if you like it sweeter.

Step 2: Put the 700 g (1 1/2 lb) chicken strips in your slow cooker and pour the sauce over them. Stir to coat every piece, then cover and cook on low for 4 hours or high for 2 hours. You want the sauce to work into the chicken.

Step 3: Whisk the 2 tbsp cornstarch with the 60 ml (1/4 cup) water in a small bowl until smooth. Stir this slurry into the hot sauce, then add the 300 g (4 cups) broccoli florets and sliced carrots on top of the chicken. You can do this while the cooker is still on low.

Step 4: Cover and cook on high for 30 to 40 minutes. You want the sauce to turn glossy and thick enough to cling to the back of a spoon, and the vegetables should stay bright.

Step 5: Spoon the chicken and vegetables over steamed rice, then scatter the sesame seeds over each bowl. The extra sauce is the best part, so make sure you spoon it over before serving.

The one technique that makes all of these recipes better is taking the time to brown the meat or toast the spices before the slow cooker goes on. That five minute step builds a savory base that simple simmering can’t.

Pick the recipe that matches what you already have, set the pot before lunch, and let the slow cooker carry dinner. You really can’t go wrong.