10 Meal Prep Crockpot Recipes That Make Weeknights Easier

Meal prep crockpot recipes are the answer when you want a full week of dinners without spending Sunday in the kitchen. A slow cooker builds deep flavor in beans, lentils, and sauces while you do other things.

Start with the Classic Crockpot Shredded Chicken for the most flexible base, go for the Spicy Ground Turkey Chili if you want heat, try the Creamy Coconut Lentil Curry for a vegan option, and make the Teriyaki Turkey Meatballs when you want something fun to reheat.

Which Meal Prep Crockpot Dinner Should You Make?

Classic Crockpot Shredded Chicken

This is the version you come back to when you have no plan and need chicken that works in tacos, salads, or bowls. I keep the seasoning simple so you can take the leftovers any direction you like.

Ingredients (makes 6 servings)

• Boneless, skinless chicken breasts: 900 g (2 lb)
• Low sodium chicken stock: 120 ml (1/2 cup)
• Mild salsa: 240 g (1 cup)
• Smoked paprika: 2 tsp
• Cumin: 1 tsp
• Garlic powder: 1 tsp
• Onion powder: 1 tsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Place the 900 g chicken breasts in the slow cooker and season them with 1 tsp each salt, garlic powder, onion powder, and 2 tsp smoked paprika plus 1 tsp cumin and 1/2 tsp black pepper. You can toss the chicken around with your hands or a spoon so the spices coat every piece.

Step 2: Pour the 120 ml chicken stock and 240 g salsa over the chicken, then give everything a gentle stir with a wooden spoon. You don’t need to completely submerge the meat; the steam will do the rest.

Step 3: Set the slow cooker to low for 6 hours or high for 3 hours, then check that the chicken reaches 75C (165F) on an instant read thermometer. If the center is still pink when you peek early, let it go another 30 minutes.

Step 4: Lift the chicken out with tongs onto a cutting board and let it rest 5 minutes so the juices settle. You can shred it with two forks right in the slow cooker if you prefer fewer dishes.

Step 5: Shred the chicken and stir it back into the juices, then serve hot over rice, in tortillas, or on a salad. You can portion the rest into containers for the week.

Spicy Ground Turkey Chili

This chili leans on ground turkey and a double hit of chili powder for a bowl that reheats even better the next day. I like it thick enough to stand a spoon in, so you can use it for nachos or stuffed sweet potatoes too.

Ingredients (makes 8 servings)

• Lean ground turkey: 900 g (2 lb)
• Fire-roasted diced tomatoes with juices: 2 cans (800 g / 28 oz total)
• Black beans, drained and rinsed: 2 cans (720 g / 25 oz total)
• Yellow onion, diced: 1 large (about 200 g)
• Red bell pepper, diced: 1 large
• Tomato paste: 3 tbsp
• Chili powder: 3 tbsp
• Ground cumin: 1 tbsp
• Garlic cloves, minced: 4 cloves
• Salt and black pepper: 1 tsp salt and 1/2 tsp black pepper

Instructions

Step 1: Combine the 900 g ground turkey, both cans of fire-roasted tomatoes with their juices, and both cans of drained black beans in the slow cooker. Use your hands or a sturdy spoon to break the turkey into small crumbles as you go.

Step 2: Stir in the 200 g diced onion, the diced red bell pepper, 3 tbsp tomato paste, 3 tbsp chili powder, 1 tbsp cumin, 4 minced garlic cloves, and the 1 tsp salt and 1/2 tsp black pepper. You will notice the mixture looks thick now, but the tomatoes release liquid as it cooks.

Step 3: Cover and set the slow cooker to low for 8 hours or high for 4 hours. Around hour 6 on low, you can stir once to make sure nothing sticks to the bottom.

Step 4: Break up any large turkey pieces with a spoon, then taste the chili and add a little more salt if you think it needs it. The chili is ready when the turkey is no longer pink and the beans are soft.

Step 5: Ladle the chili into bowls and top with whatever you like: diced avocado, chopped cilantro, or a squeeze of lime. Leftovers keep well in the fridge for 4 days and freeze for up to 3 months.

Honey Garlic Chicken Thighs

This is the one I make when I want a sticky, sweet sauce without turning on the stove. Bone-in thighs hold up to the long cook and give you tender meat that pulls right off the bone, but boneless works too.

Ingredients (makes 5 servings)

• Bone-in, skinless chicken thighs: 1.1 kg (2.5 lb), about 8 thighs
• Low sodium chicken stock: 80 ml (1/3 cup)
• Honey: 80 ml (1/3 cup)
• Low sodium soy sauce: 80 ml (1/3 cup)
• Rice vinegar: 2 tbsp
• Garlic cloves, minced: 5 cloves
• Fresh ginger, grated: 1 tbsp
• Sesame oil: 2 tsp
• Cornstarch, mixed with 2 tbsp water: 2 tbsp
• Green onions, sliced: 3 stalks, for garnish

Instructions

Step 1: Pat the 1.1 kg chicken thighs dry with paper towels and arrange them in an even layer in the slow cooker. You can make two layers if your cooker is small, but try not to stack more than that so each thigh gets sauce.

Step 2: Whisk the 80 ml chicken stock, 80 ml honey, 80 ml soy sauce, 2 tbsp rice vinegar, 5 minced garlic cloves, 1 tbsp grated ginger, and 2 tsp sesame oil in a bowl until the honey dissolves. Then pour the sauce over the chicken, using your tongs to turn each thigh once so it is coated.

Step 3: Cover and cook on low for 5 hours or high for 3 hours, until the chicken reaches 75C (165F) and the meat starts to pull away from the bone. If you check at hour 4 on low and the sauce looks thin, do not worry, the next step will fix it.

Step 4: Lift the chicken out with tongs onto a plate and whisk the 2 tbsp cornstarch slurry into the sauce left in the pot. Then return the chicken to the pot and turn the heat to high for 30 minutes, until the sauce thickens and looks glossy.

Step 5: Serve the thighs over steamed rice with a spoonful of sauce, then scatter the sliced green onions on top. You can store the extra sauce separately in the fridge and reheat it gently when you pack lunches.

Creamy Coconut Lentil Curry

This is a vegan pot that feeds you for days and gets creaminess from coconut milk rather than dairy. I lean on red lentils because they break down into a thick, almost dal-like texture without any blending.

Ingredients (makes 6 servings)

• Dried red lentils, rinsed: 450 g (2 cups)
• Full fat coconut milk: 1 can (400 ml / 13.5 oz)
• Crushed tomatoes: 1 can (400 g / 14 oz)
• Vegetable stock: 500 ml (2 cups)
• Yellow onion, finely diced: 1 medium
• Fresh ginger, minced: 1 tbsp
• Garlic cloves, minced: 4 cloves
• Curry powder: 2 tbsp
• Salt: 1 tsp
• Baby spinach: 150 g (5 oz), to stir in at the end

Instructions

Step 1: Rinse the 450 g red lentils in a fine mesh strainer under cold water until the water runs clear, then tip them into the slow cooker. You can skip the rinsing if you are short on time, but doing it keeps the finished curry less starchy.

Step 2: Add the can of coconut milk, the can of crushed tomatoes, 500 ml vegetable stock, diced onion, 1 tbsp minced ginger, 4 minced garlic cloves, 2 tbsp curry powder, and 1 tsp salt. Give everything a good stir with a wooden spoon so the spices distribute.

Step 3: Cover and set the slow cooker to low for 6 hours or high for 3 hours. Around hour 5 on low, you can stir once and check if the lentils have absorbed most of the liquid.

Step 4: Stir the 150 g baby spinach into the hot curry just before serving, and let it wilt for 2 minutes with the lid on. You can serve the curry over rice or with warm flatbread, and the leftovers become even thicker the next day.

Beef and Broccoli Bowls

This is the meal prep version of your favorite takeout, with beef that turns soft and a broccoli addition at the end so it stays green and crisp. I use a simple cornstarch slurry to give the sauce that glossy coating without a wok.

Ingredients (makes 4 servings)

• Beef chuck, cut into 1 inch cubes: 800 g (1.75 lb)
• Low sodium beef stock: 120 ml (1/2 cup)
• Low sodium soy sauce: 80 ml (1/3 cup)
• Brown sugar: 2 tbsp
• Garlic cloves, minced: 4 cloves
• Fresh ginger, minced: 1 tbsp
• Rice vinegar: 1 tbsp
• Sesame oil: 1 tbsp
• Broccoli florets: 500 g (1 lb), to add at the end
• Cornstarch, mixed with 2 tbsp water: 2 tbsp

Instructions

Step 1: Place the 800 g beef cubes in the slow cooker and season them with a pinch of salt and pepper, though the soy will add plenty of salt on its own. You can sear the cubes first in a hot skillet if you want more brown flavor, but it is not required.

Step 2: Whisk the 120 ml beef stock, 80 ml soy sauce, 2 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp minced ginger, 1 tbsp rice vinegar, and 1 tbsp sesame oil in a small bowl until the sugar dissolves. Pour this over the beef and stir to coat every piece.

Step 3: Cover and cook on low for 6 hours or high for 4 hours, until the beef is tender enough to smash with a fork. If you check at hour 5 on low and the beef still feels tough, give it another hour.

Step 4: Mix the cornstarch slurry into the slow cooker, then add the 500 g broccoli florets and stir. Turn the heat to high for 30 minutes, until the sauce thickens and the broccoli turns bright green.

Step 5: Serve the beef and broccoli over cooked brown or white rice, making sure each bowl gets plenty of the glossy sauce. You can portion the rice and beef into separate containers if you want to reheat them at different speeds.

BBQ Pulled Beef Sandwiches

This is a weekend batch that gives you a pile of smoky, tangy beef you can pile on buns all week. The slow cooker does the hard work of breaking down a chuck roast into shreds, and the sauce reduces right in the pot.

Ingredients (makes 8 sandwiches)

• Beef chuck roast: 1.4 kg (3 lb)
• BBQ sauce: 400 ml (1 2/3 cups), plus extra for serving
• Beef stock: 120 ml (1/2 cup)
• Yellow onion, sliced: 1 large
• Garlic cloves, minced: 4 cloves
• Smoked paprika: 1 tbsp
• Chili powder: 1 tsp
• Brown sugar: 2 tbsp
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Season the 1.4 kg beef chuck roast all over with 1 tbsp smoked paprika, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. You can rub the spices in with your hands, making sure the roast is evenly coated.

Step 2: Place the sliced onion and 4 minced garlic cloves in the bottom of the slow cooker, then set the seasoned roast on top. You want the onion to form a bed that lifts the beef slightly off the bottom so it does not burn.

Step 3: Combine the 400 ml BBQ sauce, 120 ml beef stock, and 2 tbsp brown sugar in a bowl, then pour this mixture over the roast. Use a spoon to nudge the sauce down the sides so it coats the meat.

Step 4: Cover and cook on low for 8 hours or high for 5 hours, until the beef splits easily when you press it with a fork. If the meat still resists at hour 7 on low, let it go another 45 minutes.

Step 5: Lift the roast out with two forks and shred it on a cutting board, removing any large pieces of fat. Then return the shredded beef to the pot and stir it into the sauce so every strand is coated.

Step 6: Pile the pulled beef onto the 8 burger buns and top with extra BBQ sauce, pickles, or coleslaw as you like. You can keep the beef and sauce in one container and the buns separate so the buns stay soft.

White Bean Chicken Chili

This one is lighter than a red chili but still creamy, thanks to mashed white beans instead of dairy. I use boneless chicken thighs because they stay tender through the long cook and shred easily into the broth.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Great northern beans or cannellini beans, drained and rinsed: 2 cans (720 g / 25 oz total)
• Diced green chiles, mild: 1 can (120 g / 4 oz)
• Low sodium chicken stock: 750 ml (3 cups)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4 cloves
• Ground cumin: 1 tbsp
• Dried oregano: 1 tsp
• Salt and black pepper: 1 tsp salt and 1/2 tsp black pepper
• Fresh lime juice: 2 tbsp, to finish

Instructions

Step 1: Place the 900 g chicken thighs in the slow cooker and top them with the diced onion, 4 minced garlic cloves, both cans of drained beans, the can of green chiles, 750 ml chicken stock, 1 tbsp cumin, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Give everything a stir so the chicken is submerged.

Step 2: Cover and set the slow cooker to low for 6 hours or high for 3 hours, until the chicken shreds easily with two forks. You can leave it on low for up to 8 hours without harm, perfect if you are out of the house.

Step 3: Lift the chicken out with tongs and set it on a plate. Use a potato masher or the back of a spoon to mash about half of the beans right in the pot, which thickens the broth into a creamy base.

Step 4: Shred the chicken with two forks, then return it to the pot and stir in the 2 tbsp lime juice. Taste the chili and add a pinch more salt if you think it needs brightness.

Step 5: Ladle the chili into bowls and top with diced avocado, fresh cilantro, and a handful of tortilla chips if you have them. Leftovers stay good in the fridge for 4 days and develop more flavor overnight.

Moroccan Chickpea and Sweet Potato Stew

This stew has warm spices and a slight sweetness from sweet potato that makes it feel like a full meal on its own. I go heavy on the ginger and cinnamon because those flavors mellow and deepen as the slow cooker does its work.

Ingredients (makes 6 servings)

• Sweet potatoes, peeled and cubed: 900 g (2 lb)
• Chickpeas, drained and rinsed: 2 cans (720 g / 25 oz total)
• Crushed tomatoes: 1 can (400 g / 14 oz)
• Vegetable stock: 500 ml (2 cups)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 4 cloves
• Fresh ginger, minced: 1 tbsp
• Ground cumin, coriander, and cinnamon: 2 tsp, 2 tsp, and 1/2 tsp
• Salt: 1 tsp

Instructions

Step 1: Add the 900 g cubed sweet potatoes, both cans of chickpeas, the can of crushed tomatoes, 500 ml vegetable stock, diced onion, 4 minced garlic cloves, and 1 tbsp minced ginger to the slow cooker. Stir everything once with a big spoon so the spices will distribute.

Step 2: Sprinkle in 2 tsp cumin, 2 tsp coriander, 1/2 tsp cinnamon, and 1 tsp salt, then stir again. You will notice the mixture looks fairly thick now, but the sweet potatoes release liquid as they cook.

Step 3: Cover and set the slow cooker to low for 7 hours or high for 4 hours. Around hour 6 on low, you can check that the sweet potatoes are tender when pierced with a fork.

Step 4: Taste the stew and adjust the salt if you like, then use a ladle to mash a few sweet potato cubes against the side of the pot to thicken the broth slightly. This step is optional but gives the stew a creamier body.

Step 5: Serve the stew in deep bowls with a spoon of yogurt if you eat dairy, or a drizzle of olive oil and some chopped cilantro. You can pack the leftovers in single portions for lunches, and they reheat well in the microwave.

Teriyaki Turkey Meatballs

These meatballs come together fast and simmer in a sticky teriyaki glaze that tastes way better than the bottled stuff. I shape them on the smaller side so you get twenty from a pound of turkey, perfect for meal prep containers.

Ingredients (makes 20 meatballs, 4 servings)

• Lean ground turkey: 900 g (2 lb)
• Panko breadcrumbs: 80 g (2/3 cup)
• Egg: 1 large
• Green onions, finely chopped: 3 stalks, plus extra for garnish
• Garlic cloves, minced: 3 cloves, divided
• Fresh ginger, minced: 1 tbsp plus 1 tsp, divided
• Low sodium soy sauce: 180 ml (3/4 cup), divided
• Honey: 80 ml (1/3 cup)
• Cornstarch, mixed with 2 tbsp water: 2 tbsp

Instructions

Step 1: Combine the 900 g ground turkey, 80 g panko, the egg, 3 chopped green onions, 2 minced garlic cloves, and 1 tbsp minced ginger in a large bowl. Use your hands to mix just until everything comes together, but do not overwork it or the meatballs turn tough.

Step 2: Roll the mixture into 20 even balls, about 2 tbsp each, and arrange them in a single layer in the slow cooker. You can line the pot with a light coating of oil if you worry about sticking.

Step 3: Whisk 120 ml of the soy sauce, 80 ml honey, the remaining 1 clove minced garlic, and 1 tsp minced ginger in a small bowl, then stir in the cornstarch slurry and pour this sauce over the meatballs. You want the meatballs mostly submerged so they cook evenly.

Step 4: Cover and set the slow cooker to low for 4 hours or high for 2 hours, until the meatballs are cooked through and the sauce has thickened. You can gently stir once at the halfway mark, turning any meatballs that are not coated.

Step 5: Serve the meatballs over rice with a drizzle of the sticky sauce and extra sliced green onions on top. You can pack them in small containers with toothpicks for a fun work lunch.

Salsa Verde Chicken Rice Bowls

This is the easiest one on the list, built on a jar of salsa verde and boneless chicken thighs that shred themselves after a few hours. I use the extra liquid to cook rice separately, but you can skip that step and serve the chicken over greens.

Ingredients (makes 5 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Salsa verde: 400 g (1 2/3 cups), plus extra for serving
• Low sodium chicken stock: 240 ml (1 cup)
• Green bell pepper, sliced: 1 large
• Yellow onion, sliced: 1 medium
• Garlic cloves, minced: 4 cloves
• Ground cumin: 1 tbsp
• Salt: 1 tsp
• Long grain white rice: 300 g (1 1/2 cups)
• Fresh cilantro, chopped: 30 g (1 cup), for garnish

Instructions

Step 1: Place the 900 g chicken thighs in the slow cooker and layer the sliced bell pepper and onion on top, along with 4 minced garlic cloves. You can add 1 tbsp cumin and 1 tsp salt now, but taste the salsa first if it is already salty.

Step 2: Pour the 400 g salsa verde and 240 ml chicken stock over the vegetables and chicken, then give everything a gentle stir so the spices distribute. You want enough liquid to come about halfway up the chicken.

Step 3: Cover and set the slow cooker to low for 5 hours or high for 3 hours, until the chicken shreds easily with two forks. If you check early and the thighs still hold their shape, give them another 30 minutes.

Step 4: While the chicken cooks, rinse the 300 g rice and cook it according to the package directions in a separate pot, using some of the chicken stock from the same container if you like. This gives you a fluffy base for the bowls.

Step 5: Shred the chicken with two forks and stir it back into the juices, then assemble bowls with a scoop of rice, the shredded chicken, a spoonful of extra salsa verde, and a shower of cilantro. You can store the rice and chicken in separate containers if you plan to reheat them at different times.

The one thing that matters most across all these recipes is keeping the lid on. Every time you lift it to peek, you add about 20 minutes to the cook time, so trust your nose and the timer instead.

Pick the one that matches your week ahead, set it in the morning, and come home to a kitchen that already smells like dinner.