13 Crockpot Recipes That Kids Will Actually Ask For

Crockpot recipes kid friendly live or die by two things: mild flavour and a texture that doesn’t make a child push the plate away. The slow cooker turns chicken thighs, ground beef, and pasta into soft, scoopable meals that stay warm until the whole family hits the table, which makes the dinner hour feel less like a relay race. The versions below take that same low-and-slow foundation in genuinely different directions, from creamy mac and cheese to taco meat that builds its own plate.

Start with Creamy Crockpot Mac and Cheese for pure comfort, or go straight to Slow Cooker Beef Taco Meat when everyone wants to build their own plate. Try Crockpot Chicken and Soft Dumplings for a warm one-bowl dinner, and Crockpot Turkey Chili is the one you can reheat all week.

Which Kid Friendly Crockpot Recipe Should You Make?

Creamy Crockpot Mac and Cheese

This is the one I make when everyone wants the blue box but I want dinner to feel like more than a snack. It comes out soft and creamy with real cheese, and the slow cooker does all the stirring so you don’t have to stand over a pot.

Ingredients (makes 6 servings)

• Elbow macaroni, uncooked: 450 g (1 lb)
• Sharp cheddar cheese, shredded: 340 g (3 cups)
• Mozzarella cheese, shredded: 170 g (1 1/2 cups)
• Whole milk: 750 ml (3 cups)
• Evaporated milk: 340 ml (1 1/2 cups)
• Unsalted butter, cut into small cubes: 60 g (4 tbsp)
• Dijon mustard: 1 tsp
• Garlic powder: 1 tsp
• Fine sea salt: 1/2 tsp
• Black pepper: 1/4 tsp

Instructions

Step 1: Stir the 450 g (1 lb) uncooked macaroni, 340 g (3 cups) cheddar, 170 g (1 1/2 cups) mozzarella, and 60 g (4 tbsp) butter together right in the crock, then pour in the 750 ml (3 cups) whole milk and 340 ml (1 1/2 cups) evaporated milk. You want the little pasta pieces coated so they don’t clump as the sauce comes together.

Step 2: Add the 1 tsp mustard, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper, then stir once more to push every piece under the liquid. Cover the crock and set it to low for 2 hours, but give it a gentle stir after the first 30 minutes so the cheese starts melting evenly.

Step 3: After the first 90 minutes, lift the lid and scrape the sides and bottom so the melted sauce folds around every noodle. You will see the pasta is still a little firm, which is exactly what you want before the last 30 minutes finishes the cook.

Step 4: At the 2-hour mark, turn the crock off and let the hot pasta sit for 5 minutes so it can pull into the cheese sauce slightly. The texture should look loose on the spoon but not watery, and you can stir in 2 tbsp of warm milk if it starts to thicken too much.

Step 5: Spoon the mac and cheese into bowls while it’s still warm and gooey, and top with a little extra cheddar if your kids like the stringy pull. Serve it right away with a side of cut-up carrots or cucumbers.

Crockpot Chicken Noodle Soup

This is the soup I make when a kid stays home from school and someone needs a warm bowl that isn’t too fancy. The chicken turns tender enough to pull apart with a spoon, and the broth stays light but full of soupy noodle flavour.

Ingredients (makes 8 servings)

• Boneless skinless chicken thighs: 700 g (1 1/2 lb)
• Yellow onion, diced: 1 medium
• Carrots, peeled and sliced: 3 medium
• Celery stalks, sliced: 2
• Garlic cloves, minced: 3
• Low sodium chicken broth: 1.9 L (8 cups)
• Bay leaves, dried thyme, salt, and pepper: 2 bay leaves, 1 tsp thyme, 1 tsp salt, 1/2 tsp pepper
• Wide egg noodles: 300 g (10 oz)
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Place the 700 g (1 1/2 lb) chicken thighs, diced onion, sliced carrots, sliced celery, and minced garlic into the crock, then pour in the 1.9 L (8 cups) broth. You want the chicken mostly covered so it can slowly release its juices into the soup.

Step 2: Add the 2 bay leaves, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper, then cover and let it cook on low for 6 hours. The kitchen will smell like a very good soup by the halfway mark, and you can leave the lid alone until then.

Step 3: After 6 hours, lift out the chicken thighs and set them on a cutting board for a couple minutes. You can skim away any foam from the top of the broth while they cool, though a little is completely fine.

Step 4: Shred the chicken with two forks, then stir it back into the soup along with the 300 g (10 oz) egg noodles. You will need to turn the crock to high for the last 20 minutes so the noodles cook through without turning mushy.

Step 5: When the noodles are tender, taste the broth and add a pinch more salt if your family likes it a bit stronger. Ladle the soup into wide bowls and finish with the 2 tbsp parsley so everyone gets a little green on top.

Crockpot Sloppy Joes

This one stays in your bun instead of running down your wrist, which is the whole reason it gets a spot here. The sauce is tangy and just barely sweet, and the beef ends up soft enough that younger kids can scoop it up without much mess.

Ingredients (makes 8 sandwiches)

• Lean ground beef: 900 g (2 lb)
• Yellow onion, finely diced: 1 medium
• Green bell pepper, finely diced: 1
• Tomato sauce: 400 g (14 oz can)
• Ketchup: 180 ml (3/4 cup)
• Yellow mustard: 2 tbsp
• Light brown sugar: 2 tbsp
• Apple cider vinegar: 1 tbsp
• Smoked paprika, garlic powder, and salt: 1 tsp each, plus 1/2 tsp salt
• Soft hamburger buns: 8

Instructions

Step 1: Crumble the 900 g (2 lb) ground beef into the crock, then stir in the diced onion and green pepper. You want the beef broken up into small pieces before it starts cooking so you don’t get one big meatloaf in the bottom.

Step 2: In a bowl, stir together the 400 g (14 oz) tomato sauce, 180 ml (3/4 cup) ketchup, 2 tbsp mustard, 2 tbsp brown sugar, 1 tbsp vinegar, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp salt. You are looking for a thick, glossy sauce that coats the spoon, so give it a full minute of stirring.

Step 3: Pour that sauce over the beef mixture and stir until every pink piece is coated. Cover and cook on low for 5 hours, or on high for about 3, and you should see the beef bubbling gently rather than boiling hard.

Step 4: When the timer is up, lift the lid and give the meat a good stir to break up any last clumps. If the sauce looks too wet, turn the crock to high and leave the lid off for 15 minutes while you toast the buns.

Step 5: Pile a generous scoop of the beef onto each soft bun and put the extra meat on the side so your kids can add more if they want. A few pickle chips on top happen to add a bright crunch too.

Crockpot Chicken and Soft Dumplings

If your crew likes chicken pot pie filling but not the crust, this is the one. The chicken and vegetables turn spoon-tender, and the dumplings steam right on top into pillowy little bites that suck up the broth. You won’t miss the pie shell because the top is all soft bread, which is what little kids go for first anyway.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs: 800 g (1 3/4 lb)
• Yellow onion, carrots, and celery: 1 medium onion, 3 carrots, 2 stalks, all chopped
• Frozen peas: 150 g (1 cup)
• Low sodium chicken broth: 750 ml (3 cups)
• Whole milk: 250 ml (1 cup)
• All-purpose flour: 3 tbsp
• Baking mix: 200 g (1 1/2 cups)
• Cold butter, cut small: 3 tbsp
• Milk for dumplings: 120 ml (1/2 cup)
• Dried thyme, fine sea salt, and black pepper: 1 tsp thyme, 1 tsp salt, 1/2 tsp pepper

Instructions

Step 1: Pat the 800 g (1 3/4 lb) chicken thighs dry and set them in the bottom of the crock with the chopped onion, carrots, and celery. You can leave the chicken whole because it will be easy to shred later.

Step 2: Whisk the 3 tbsp flour into the 250 ml (1 cup) milk until you have no lumps, then stir in the 750 ml (3 cups) broth, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper. Pour this mixture over the chicken, cover, and cook on low for 5 hours.

Step 3: After 5 hours, lift the lid and shred the chicken right in the pot with two forks, then you can stir in the 150 g (1 cup) frozen peas. Break the 200 g (1 1/2 cups) baking mix into a bowl and cut in the 3 tbsp cold butter until you see coarse crumbs.

Step 4: Pour the 120 ml (1/2 cup) milk into the bowl and stir just until a soft dough forms, then drop it by spoonfuls directly onto the hot soup. Cover and turn the crock to high so the dumplings steam for about 45 minutes, and you should see them puff up over the surface.

Step 5: When the dumplings look dry on top but soft inside, spoon the whole thing into bowls, giving each one a dumpling and plenty of chicken and peas. You can add a little more broth from the pot if your crew likes it soupier.

Slow Cooker Beef Taco Meat

Taco night gets easier when the slow cooker does all the seasoning for you. This beef is deeply savory but not spicy, so the little ones can build their own tacos while the adults add extra salsa.

Ingredients (makes 10 tacos)

• Chuck roast, trimmed: 1.2 kg (2 1/2 lb)
• Yellow onion, sliced: 1 medium
• Garlic cloves, minced: 4
• Tomato sauce: 240 ml (1 cup)
• Beef broth: 125 ml (1/2 cup)
• Ground cumin, smoked paprika, oregano, salt, and pepper: 2 tsp cumin, 2 tsp paprika, 1 tsp oregano, 1 tsp salt, 1/2 tsp pepper
• Corn tortillas: 10

Instructions

Step 1: Set the 1.2 kg (2 1/2 lb) chuck roast on a cutting board and pat it dry all over. You can leave it whole and let the crock do the work, but do take a minute to tuck the onion slices underneath so they soften in the meat juices.

Step 2: Rub the roast with the 4 minced garlic cloves, 2 tsp cumin, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp salt, and 1/2 tsp pepper, pressing the seasoning into both sides. You want the outside well coated because that spice layer will melt into the sauce as the beef cooks.

Step 3: Pour the 240 ml (1 cup) tomato sauce and 125 ml (1/2 cup) beef broth around the roast, cover, and cook on low for 8 hours. The meat should pull away without a knife when it is done, and your kitchen will smell warm and a little spicy.

Step 4: Lift the roast out onto a cutting board and let it rest for 5 minutes so the juices settle. Use two forks to shred it, return the meat to the crock, and stir it through the cooking liquid until it looks glossy, then warm the 10 corn tortillas in a dry skillet and fill each one with a scoop of the beef. Put bowls of shredded lettuce, cheese, and mild salsa on the table so everyone can pile their own taco.

Crockpot Turkey Chili

This chili leans mild and a little sweet from the peppers, which makes it friendly for picky eaters. It keeps well for lunches, so you can make a full pot on Sunday and reheat it with cheese later.

Ingredients (makes 6 servings)

• Ground turkey: 900 g (2 lb)
• Yellow onion, diced: 1 medium
• Red bell pepper, diced: 1
• Garlic cloves, minced: 3
• Kidney and black beans, drained and rinsed: 400 g (14 oz) each
• Crushed tomatoes: 800 g (28 oz)
• Tomato paste: 3 tbsp
• Chili powder: 2 tbsp
• Ground cumin, smoked paprika, and salt: 1 tsp each

Instructions

Step 1: Crumble the 900 g (2 lb) ground turkey into the crock, then stir in the diced onion, red pepper, and 3 minced garlic cloves. You want the turkey broken into small clumps so every spoonful gets a little of the vegetables.

Step 2: Add the 400 g (14 oz) kidney beans, 400 g (14 oz) black beans, 800 g (28 oz) crushed tomatoes, and 3 tbsp tomato paste, then give it all a good fold. You are looking for a thick, red mixture that is already glossy before it cooks.

Step 3: Season with the 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, and 1 tsp salt, then cover and set the machine to low for 6 hours. The chili should bubble around the edges by hour three, and you can leave the lid on so the steam stays inside.

Step 4: After 6 hours, lift the lid and stir the chili well, scraping the bottom to make sure nothing stuck. If it looks too thick for your family, you can pour in up to 125 ml (1/2 cup) chicken broth or water to loosen it.

Step 5: Ladle the chili into bowls and let everyone add their own shredded cheese, sour cream, or crushed crackers. You can serve it with warm cornbread on the side for dipping.

Crockpot Chicken Alfredo Pasta

This one is creamier than the jarred stuff and still gentle enough for a weeknight. The chicken cooks in the sauce itself, so every bite of pasta gets that garlicky, cheesy coating you want from Alfredo.

Ingredients (makes 5 servings)

• Boneless skinless chicken breasts: 700 g (1 1/2 lb)
• Unsalted butter: 3 tbsp
• Garlic cloves, minced: 4
• Heavy cream: 500 ml (2 cups)
• Whole milk: 250 ml (1 cup)
• Grated Parmesan cheese: 100 g (1 cup)
• Cream cheese, cubed: 100 g (4 oz)
• Garlic powder, salt, and pepper: 1 tsp, 1/2 tsp, 1/4 tsp
• Fettuccine or penne pasta: 450 g (1 lb)
• Fresh parsley, chopped: 2 tbsp

Instructions

Step 1: Lay the 700 g (1 1/2 lb) chicken breasts in a single layer in the crock and scatter the 3 tbsp butter and 4 minced garlic cloves over them. You can season the chicken right there with the 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.

Step 2: Pour the 500 ml (2 cups) heavy cream and 250 ml (1 cup) milk around the chicken, then cover and cook on low for 4 hours. The chicken should be just cooked through and the sauce will look thinner than you might expect, but it thickens once the cheese goes in.

Step 3: Lift the chicken out to a cutting board and shred it or slice it into bite-size strips. While it rests, whisk the 100 g (1 cup) Parmesan and 100 g (4 oz) cream cheese into the hot sauce until you see a smooth, pale liquid with no cream cheese lumps.

Step 4: Add the 450 g (1 lb) pasta into the crock and pour the hot Alfredo sauce over it, then add enough water or milk to just cover the noodles. Turn the machine to high and cook for 30 more minutes, stirring once halfway so you know the pasta does not stick together.

Step 5: When the pasta is tender, fold the shredded chicken back in and give it a minute to warm through. You can taste the sauce now and add a little more salt if the cheese made it too mild.

Step 6: Spoon the pasta into wide bowls and shower with the 2 tbsp parsley so your kids see a little green but mostly cheese. Serve it right away, because Alfredo thickens as it sits and you want that loose, creamy coat on every noodle.

Crockpot Cheeseburger Pasta

All the parts of a fast food burger, but served as a fork-and-spoon pasta that keeps the cheese pull. The pickle brine does a lot of work here, giving the beef that salty, tangy backbone kids recognize.

Ingredients (makes 4 servings)

• Lean ground beef: 700 g (1 1/2 lb)
• Yellow onion, finely diced: 1 small
• Yellow mustard: 2 tbsp
• Ketchup: 3 tbsp
• Dill pickle juice: 3 tbsp
• Beef broth: 750 ml (3 cups)
• Small pasta shells: 400 g (14 oz)
• Sharp cheddar cheese, shredded: 340 g (3 cups)
• Cream cheese, cubed: 100 g (4 oz)
• Garlic powder, pepper, and chopped dill pickles: 2 tsp, 1/2 tsp, 1/4 cup

Instructions

Step 1: Crumble the 700 g (1 1/2 lb) ground beef into the crock and stir in the small diced onion, 2 tsp garlic powder, and 1/2 tsp pepper. You want to break the meat up now, not after it cooks, so the pasta gets little browned clumps of beef throughout.

Step 2: Add the 2 tbsp mustard, 3 tbsp ketchup, 3 tbsp pickle juice, and 750 ml (3 cups) beef broth, then stir everything until the liquid turns a pale pink. Cover and cook on low for 3 hours, and you should see the beef gently bubbling by the end.

Step 3: Stir in the 400 g (14 oz) shell pasta and make sure it is mostly covered by the liquid, using a little extra broth if your crock is wide. Turn the heat to high and cook for another 30 minutes, giving it one gentle stir after 15 so the shells do not clump.

Step 4: When the shells are just tender, drop in the 340 g (3 cups) cheddar and 100 g (4 oz) cream cheese, then fold them through until you see a thick, orange sauce coat every piece. If it looks tight, splash in up to 60 ml (1/4 cup) broth to loosen it.

Step 5: Spoon the pasta into bowls and scatter the 1/4 cup chopped pickles on top for a fresh, briny bite. Your kids will probably ask for a lot of pickles, so put the extra on the table.

Crockpot Beef Meatballs in Marinara

These are soft, oversize meatballs that hold their shape but give easily under a fork. The crock cooks them in the marinara itself, so the sauce gets a beefy little lift while you go about your day.

Ingredients (makes 20 meatballs)

• Lean ground beef: 900 g (2 lb)
• Fresh breadcrumbs: 120 g (2 cups)
• Whole milk: 120 ml (1/2 cup)
• Egg: 1 large
• Grated Parmesan cheese: 50 g (1/2 cup)
• Garlic powder, oregano, salt, and pepper: 1 tsp each, plus 1/2 tsp pepper
• Marinara sauce: 700 ml (3 cups)
• Fresh basil leaves: 10

Instructions

Step 1: Pour the 120 ml (1/2 cup) milk over the 120 g (2 cups) breadcrumbs in a large bowl and let them soak for 5 minutes while you get the other ingredients ready. You want the breadcrumbs soft before they meet the meat or the meatballs will bake up dense.

Step 2: Add the 900 g (2 lb) beef, the egg, 50 g (1/2 cup) Parmesan, 1 tsp garlic powder, 1 tsp oregano, 1 tsp salt, and 1/2 tsp pepper, then mix with your hands just until everything comes together. You are aiming for a tacky, uniform mixture, but don’t overwork it or the meatballs turn tough.

Step 3: Shape the mixture into 20 golf-ball-size meatballs and place them in a single layer in the crock. You can brown them in a skillet first if you want extra colour, but they will still be tender if you skip that and let them cook straight in the sauce.

Step 4: Pour the 700 ml (3 cups) marinara sauce over the meatballs and give the crock a gentle shake so the sauce settles around each one. Cover and cook on low for 5 hours, then tear the 10 basil leaves over the top and spoon the meatballs straight into bowls or over spaghetti. Your family can add extra Parmesan on the side.

Crockpot Chicken Fajita Rice

This is fajita night without the last-minute assembly, because the rice cooks right in the pepper and chicken juices. It is mild enough for the youngest eater but the cumin and lime give it a warm, sunny flavour everyone recognizes.

Ingredients (makes 5 servings)

• Boneless skinless chicken breasts: 700 g (1 1/2 lb)
• Red and yellow bell peppers, sliced: 1 each
• Red onion, sliced: 1
• Garlic cloves, minced: 3
• Long grain white rice, uncooked: 300 g (1 1/2 cups)
• Chicken broth: 500 ml (2 cups)
• Crushed tomatoes: 400 g (14 oz can)
• Ground cumin, smoked paprika, and salt: 2 tsp, 1 tsp, 1 tsp
• Lime juice: 2 tbsp

Instructions

Step 1: Lay the 700 g (1 1/2 lb) chicken breasts across the bottom of the crock and scatter the sliced red and yellow peppers, sliced red onion, and 3 minced garlic cloves over them. You want the vegetables underneath the chicken in a few spots so they soften in the broth rather than steam on the surface.

Step 2: Sprinkle the 300 g (1 1/2 cups) rice evenly around the chicken, then pour in the 500 ml (2 cups) broth and 400 g (14 oz) crushed tomatoes. Add the 2 tsp cumin, 1 tsp smoked paprika, and 1 tsp salt, and give the liquid a gentle stir, but leave the chicken in place.

Step 3: Cover and cook on low for 4 hours, until the chicken is cooked and the rice has absorbed most of the liquid. You will know it is ready when you lift the lid and see separate, tender grains peeking through the tomatoes.

Step 4: Pull the chicken out and shred it with two forks, then stir it back into the rice along with the 2 tbsp lime juice. You may need an extra splash of broth if the rice has tightened up, so taste and add up to 60 ml (1/4 cup) if needed.

Step 5: Give the whole pot one more fold and serve it in wide bowls with shredded lettuce, sour cream, and your favourite mild salsa on top. This one also packs into lunch containers really well, so save the leftovers first.

Crockpot Pizza Pasta

It has all the toppings kids want from pizza but in a pasta bake that stays soft and cheesy. The turkey sausage adds a savoury bite, and the crock melts everything into one big pan of pizza night comfort.

Ingredients (makes 6 servings)

• Turkey Italian sausage, casings removed: 500 g (1 1/4 lb)
• Rigatoni or penne pasta: 450 g (1 lb)
• Marinara sauce: 700 ml (3 cups)
• Water: 250 ml (1 cup)
• Mozzarella cheese, shredded: 340 g (3 cups)
• Sliced black olives: 50 g (1/2 cup)
• Green bell pepper, diced: 1 small
• Dried oregano, basil, and garlic powder: 1 tsp each
• Parmesan cheese, grated: 50 g (1/2 cup)

Instructions

Step 1: Crumble the 500 g (1 1/4 lb) turkey sausage into the crock and break it up with a wooden spoon until every piece is small. You can also scatter the diced green pepper on now so it softens alongside the sausage.

Step 2: Add the 450 g (1 lb) pasta, 700 ml (3 cups) marinara sauce, 250 ml (1 cup) water, 1 tsp oregano, 1 tsp basil, and 1 tsp garlic powder, then stir well. You need the liquid to just cover the pasta so every tube cooks evenly.

Step 3: Stir in the 340 g (3 cups) mozzarella and 50 g (1/2 cup) black olives, and set aside a little cheese for the top while you work. Cover and cook on low for 3 hours, then check the pasta and give it a stir so the sauce doesn’t stick.

Step 4: After 3 hours, lift the lid and press a spoon down into the pasta to see if it has gone tender. If the edges look dry, you can fold in up to 60 ml (1/4 cup) warm water, then scatter the reserved cheese over the top.

Step 5: Cover and cook on high for 10 more minutes so the cheese melts into a soft cap, then spoon the pasta into bowls while it is still hot and stringy. Your kids will like the olive and cheese stretches, so let them see it right out of the crock.

Crockpot Tomato Soup With Soft Vegetables

This is the soup you serve next to grilled cheese when the goal is a few extra vegetables without a single protest. The carrots and onion melt into the tomato base so the texture stays smooth, and a little cream at the end makes it taste familiar and mild.

Ingredients (makes 6 servings)

• Carrots, peeled and chopped: 3 medium
• Yellow onion, chopped: 1 large
• Garlic cloves, minced: 2
• Canned whole peeled tomatoes: 800 g (28 oz can)
• Vegetable broth: 500 ml (2 cups)
• Tomato paste: 3 tbsp
• Dried basil, salt, and pepper: 1 tsp basil, 1 tsp salt, 1/2 tsp pepper
• Heavy cream: 125 ml (1/2 cup)
• Unsalted butter: 2 tbsp

Instructions

Step 1: Put the 3 chopped carrots, large onion, and 2 minced garlic cloves into the crock, then pour the 800 g (28 oz) tomatoes and 500 ml (2 cups) broth over them. You want the vegetables mostly covered so they soften into the soup rather than brown at the edges.

Step 2: Stir in the 3 tbsp tomato paste, 1 tsp basil, 1 tsp salt, and 1/2 tsp pepper, then cover and cook on low for 6 hours. The tomatoes should break down and the carrots will go completely soft, which is exactly what you want before blending.

Step 3: Turn off the crock and blend the soup right in the pot with an immersion blender until it looks smooth and reddish orange. You can also transfer it in batches to a regular blender, but be careful with the hot liquid and leave the lid cracked.

Step 4: Stir in the 125 ml (1/2 cup) heavy cream and 2 tbsp butter while the soup is still hot, and keep stirring until you see it turn a lighter, creamy orange. Taste and add a pinch more salt if your family likes it on the saltier side, then ladle the soup into mugs or bowls and serve with grilled cheese cut into strips for dunking.

Crockpot Teriyaki Chicken and Vegetables

This is the sticky, sweet-friendly bowl you reach for when everyone is tired of the usual tomato sauce. The pineapple juice does the heavy lifting so the sauce stays glossy and kid-gentle, while the broccoli steams right in the same pot.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs: 800 g (1 3/4 lb)
• Broccoli florets and carrot coins: 300 g (5 cups) plus 2 medium carrots
• Pineapple juice: 180 ml (3/4 cup)
• Low sodium soy sauce: 80 ml (1/3 cup)
• Rice vinegar: 2 tbsp
• Honey: 2 tbsp
• Fresh ginger, grated: 1 tbsp
• Garlic cloves, minced: 3
• Cornstarch: 2 tbsp
• Cooked white or brown rice: 4 portions

Instructions

Step 1: Place the 800 g (1 3/4 lb) chicken thighs in the crock and add the 180 ml (3/4 cup) pineapple juice, 80 ml (1/3 cup) soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp ginger, and 3 minced garlic cloves. You can lay the thighs in a single layer so every piece picks up the sauce.

Step 2: Cover and cook on low for 4 hours, until the chicken is tender enough to tear with a fork. You will see the sauce turn a deeper brown as the honey and pineapple juice reduce into a light glaze around the meat.

Step 3: Lift the chicken out and set it on a cutting board. Stir the 2 tbsp cornstarch into 3 tbsp cold water until smooth, then pour it into the sauce and turn the crock to high so it thickens for about 10 minutes while you shred the chicken.

Step 4: Add the broccoli and carrots directly to the thickened sauce, cover, and let them steam on high for 20 minutes. You want the vegetables bright green and just soft enough to pierce with a fork, not mushy, so check them a couple minutes early.

Step 5: Return the shredded chicken to the crock and fold everything together until the sauce clings to the meat and vegetables. Serve over the 4 portions of rice and spoon extra sauce on top, because your kids will want every bit of the sticky glaze.

One trick that pays off across all of these is to keep the lid closed until the recipe tells you to stir. Every time you lift it, the trapped steam escapes and the cook gets longer, so trust the low setting in the early hours.

Pick the one your household will fight over least, set the crock in the morning, and let the smell pull everyone to the table before you even call them.