There are moments when the sink is full, the laundry is piling up, and I just don’t have time or energy to cook. During those times, I grab the slow cooker and let it do the work while I try to manage the mess.

Using the slow cooker lets me feel like I have more time to devote to important things. And dinner feels like one less hassle to deal with! When you have sick kids or especially during the last week of the pay period and the fridge is just empty? Try a main, soup, or casserole.

1) Classic Beef Pot Roast with Carrots and Rosemary

I grab this roast recipe on nights when the kids are sick, and my energy is gone. It cooks at a low temperature while I do baths, medicine, and homework without any issues.

Ingredients

• 3 lb beef chuck roast
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, quartered
• 4 carrots, cut into chunks
• 3 cloves garlic, smashed
• 2 cups beef broth
• 2 sprigs fresh rosemary

Instructions

1. Rub the roast with salt and pepper.
2. In a skillet, heat some oil and then brown the roast for 2 to 3 minutes on each side.
3. Place the roast into the slow cooker and add the onion, carrots, and garlic.
4. Add beef broth and place the rosemary next to the roast.
5. Cook for 8 hours on low or 4 hours on high until the food is tender enough to shred with a fork.
6. Slice the roast, serve with the pan juices and carrots, and remove the rosemary.

Preparation time: 15 minutes | Cooking time: 480 minutes | Number of servings: 6

2) Chicken Tortilla Soup with Shredded Rotisserie Chicken

I take this out when people are tired, and I need to get dinner done quickly, like last Tuesday after soccer and a dentist appointment. I use a rotisserie chicken so I can wrap a snack for a kid and finish the soup in a single pot.

Ingredients

• 2 cups shredded rotisserie chicken
• 4 cups low-sodium chicken broth
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 small onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 corn tortillas, cut into strips
• 2 tbsp lime juice
• 1/4 cup chopped cilantro (optional)
• You can use shredded cheese, avocado, and tortilla chips as toppings.

Instructions

1. Set the slow cooker to low, then add the broth, tomatoes, beans, corn, onions, garlic, cumin, chili powder, salt, and pepper.
2. Stir to combine and cover.
3. Cook on low for 3-4 hours or on high for 1.5-2 hours.
4. Mix in the shredded rotisserie chicken and tortilla strips.
5. Cook for 15-20 minutes. The tortillas should soften and the chicken should be heated all the way through.
6. Stir in lime juice and cilantro.
7. Top with cheese, avocado, or chips.

Prep time 10 minutes | Cook time 195 minutes | Servings 6

3) Creamy Tuscan Garlic Chicken (slow-cooker version)

This deserves to be in the sick-kid night rotation, and in case the fridge only has chicken and a jar of sun-dried tomatoes. I stick it in before running errands and come home to a comforting saucy meal even the picky eaters will give a shot.

Ingredients

• 2 lb boneless skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 cup chicken broth
• 1 cup heavy cream
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1/2 cup grated Parmesan

Instructions

1. Season chicken with salt, pepper, and oregano.
2. Put the chicken in the slow cooker and add the chicken broth.
3. Add garlic and sun-dried tomatoes on top.
4. If you want to use low, cook for 3 hours, or for high, cook for 2.
5. Remove chicken and shred with two forks.
6. Add the cream, spinach, and parmesan to the slow cooker.
7. Put the shredded chicken back in the cooker and cook for another 10 minutes until the spinach wilts.

Preparation time: 10 minutes | Cooking time: 190 minutes | Serves: 4

4) Pulled Pork Boston Butt with Brown Sugar Dry Rub

I pull this pork when the kids need dinner fast and the fridge is empty. It shines on laundry day or after a long school pickup when I don’t want to deal with it.

Ingredients

• 4 lb boneless pork Boston butt
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp paprika
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup chicken broth

Instructions

1. In one bowl, combine brown sugar, salt, paprika, pepper, garlic powder, and onion powder.
2. Evenly coat the pork with the spice mix over all sides.
3. Add pork to the slow cooker and pour chicken broth around it.
4. Cook on low for 8 hours or cook on high for 5 hours.
5. Take out the pork and shred it using two forks. Then, put it back in the juices and stir.

6 servings requires 15 mins for prep and 480 mins for cooking

5) White Bean and Kale Ham Soup

This deserves a place, especially when there is a single ham bone in the fridge, and no one is in the mood to cook. I add this during sick kid nights, or when it’s still a week until payday, and we need something hot to eat that’ll last.

Ingredients

• 1 ham bone or 2 c hams
• 2 cups dried white beans, soaked overnight
• 1 onion, chopped (about 1 cup)
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cups chicken broth
• 4 cups water
• 4 cups chopped kale, ribs removed
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Wash the beans and add them to the slow cooker along with the broth and water.
2. Include ham bone or chopped ham, onion, carrot, celery, bay leaves, and thyme.
3. You can cook for either 8 hours on low, or 4 hours on high.
4. Take the ham bone out, shred the meat, and put it back in the pot.
5. Add kale and stir. Cook for another 15 to 20 minutes or until the kale wilts.
6. Taste and season with salt and pepper.

15 minutes prep time | 8 hours cooking time | serves 6

6) Turkey and Wild Rice Casserole (slow-cooker)

This one is good enough for sick-kid nights and the last Tuesday of a miserable week. I throw some leftover turkey and some pantry staples into the crock and walk away while the laundry waits.

Ingredients

• 2 cups cooked turkey, chopped
• 1 cup wild rice blend, rinsed
• One 10.5 oz can of condensed cream of mushroom soup
• 2 1/2 cups chicken broth
• 1 cup sliced mushrooms
• 1 cup frozen peas and carrots
• 1 small onion, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Put turkey, rice, mushrooms, peas, carrots, and onion in layers in the slow cooker.
2. Stir the soup, broth, thyme, salt and pepper in a bowl until it is smooth.
3. Pour the mixture over the ingredients in the slow cooker and stir once to combine.
4. Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours.
5. Before you serve, stir it and check to see if you need to add more salt.

Total Time: 3 hours | Servings: 4

7) Whole Lemon Garlic Chicken with Root Vegetables

When we no longer have fresh meals on hand, and the kids are becoming irritable, I use this recipe. I throw everything into the slow cooker before running errands and return to a hot house with dinner prepared.

Ingredients

• 1 whole chicken (4–5 lb)
• 2 lemons, halved
• 6 cloves garlic, smashed
• 1 pound of carrots, peeled and chopped into pieces
• 1 lb potatoes, cut into chunks
• 1 large onion, quartered
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 cup chicken broth

Instructions

1. Wash the chicken and dry it off. Put salt, pepper, and thyme on the skin.
2. Fill the cavity with lemon halves and two cloves of garlic.
3. Put the base of the slow cooker with carrots, potatoes, and onions.
4. Place the chicken on the vegetables and scatter the rest of the garlic.
5. Add chicken broth to the cooker. Squeeze any remaining lemon over the chicken.
6. Cook it for 6–7 hours on low, or 3–4 hours on high, then check it by inserting a knife; if juice runs clear it’s done.

Preparation time: 15 minutes | Cooking time: 360–420 minutes | Servings: 6

8) Easy Beef Stroganoff with Mushrooms

This is worth a spot on late rent week nights and sick kid evenings. I throw it in and walk away, then during dinner I spoon it over buttered noodles once the chaos calms.

Ingredients

• 1 pound of beef stew meat, chopped into small pieces
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 2 tbsp Worcestershire sauce
• 2 tbsp flour
• 1 tbsp butter
• Salt and pepper to taste
• 8 oz egg noodles, cooked

Instructions

1. In a hot skillet, melt some butter and use it to brown the beef while seasoning it with salt and pepper.
2. Put the beef in the slow cooker, then add mushrooms, onion, and garlic.
3. Mix the flour in the beef broth and pour it into the slow cooker with the Worcestershire sauce.
4. If you’re set to low, then cook for 6 hours. If you’re set to high, then cook for 3 hours.
5. Sour cream can be added, and heat it for 10 minutes in the cooker. Do not let it boil.
6. Serve over cooked egg noodles.

Preparation time: 15 minutes | Cooking time: 180 to 360 minutes | Number of Servings: 4

9) Crockpot Chili Con Carne with Ground Beef and Beans

I take this along on chilly mornings at school and on evenings when we miss the grocery run. It manages the kid chaos, the homework, and the sort of week that devours dinner plans.

Ingredients

• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Brown ground beef in a skillet and then drain the fat.
2. Transfer beef to crockpot.
3. Mix together the beans, tomatoes, onion, garlic, and the beef broth along with the tomato paste.
4. Add in the chili powder, cumin, salt, and pepper.
5. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
6. Taste and adjust salt before serving.

Prep time: 15 minutes | Cook time: 360 minutes | Servings: 6

10) Maple Dijon Glazed Ham Steak

When the week goes sideways — sick kid, empty fridge, or a rushed Tuesday and I need dinner now, I grab this. It ends up feeding us multiple times, and it cooks while I fold the laundry.

Ingredients

• 1 pound ham steak
• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon black pepper

Instructions

1. Place ham steak in slow cooker flat.
2. In a bowl, combine maple syrup, Dijon mustard, brown sugar, vinegar, and pepper, and whisk until smooth.
3. Pour glaze over ham, coating both sides.
4. After covering, let it cook and simmer on low for two to three hours.
5. Slice and serve after glazing and basting the ham once.

Preparation time: 5 minutes | Cooking time 120-180 minutes | Number of servings: 3-4

11) Thai Peanut Chicken with Sweet Potatoes

This is one of those meals that deserves a spot in the rotation when I’m working, taking calls, and there’s a toddler doing toddler things. It’s ready while I’m doing a million other things, and still tastes like I put in the effort.

Ingredients

• 1.5 pounds chicken thighs, boneless skinless
• 4 cups of sweet potatoes cubed(pare and cube 2 medium sweet potatoes)
• 1 cup coconut milk
• 1/3 cup peanut butter, smooth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons red curry paste
• 1 lime, juiced
• 1/2 cup chicken broth
• 1 small onion, sliced
• Salt and pepper to taste

Instructions

1. Place sweet potatoes and onion in layers in the slow cooker.
2. Put the chicken on top and sprinkle with salt and pepper.
3. Blend together the coconut milk, peanut butter, soy sauce, brown sugar, curry paste, lime juice, and broth until even.
4. Pour sauce over chicken.
5. Cook on low for four to five hours, or high for two to three hours.
6. Before serving, stir the shredded chicken (use two forks to shred) into the sauce.

Prep time: 15 minutes | Cook time: 240 minutes | Servings: 4

12) Sausage, Peppers, and Onions Subs Filling

I grab this when there isn’t much in the cupboards, and the kids need dinner quickly, or when a late dentist appointment takes over my evening. It cooks while I go to pick them up, and it always ends up feeding more than I expected.

Ingredients

• 1.5 pounds Italian sausage, sliced or crumbled
• 3 bell peppers, mixed colors, sliced
• 2 large onions, sliced
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Brown sausage in a skillet over medium heat, then drain off any excess fat.
2. Pour the oil into the slow cooker and add the peppers, onions, and garlic.
3. Transfer sausage to slow cooker and stir.
4. Add the seasonings for salt and pepper, then add the marinara and broth.
5. Set the cooker on low for 4 hours or on high for 2 hours.
6. You can serve with provolone or mozzarella if you’d like.

Preparation time is 15 minutes, cooking time is 4 hours, and it serves 6 people.

13) Coconut Curry Lentils with Spinach

I take this out when the week has crumbled and only pantry staples are left. It also saved me on a rainy school pick-up and when my kid had a fever.

Ingredients

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 2 cups low-sodium vegetable broth
• 1 cup diced onion (about 1 small)
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 cups fresh spinach, packed
• 1 tbsp lime juice

Instructions

1. Put the lentils, coconut milk, broth, onion, garlic, curry powder, cumin, and salt in the slow cooker.
2. Stir once to combine ingredients.
3. Cook for 4 hours on low, or 2 hours on high.
4. Add spinach and lime juice. Cook for an additional 5 minutes or until spinach has wilted.
5. Adjust salt to taste and serve warm.

Prep time: 10 minutes | Cook time: 4 hours | Servings: 4

14) BBQ Ribs (low-and-slow, brown sugar rub)

I always take these ribs when everyone is tired, and the pantry is thin, just like the night the car broke, and payday is three days away. I rub them in before school drop-off and let the slow cooker do the babysitting so I can do homework and laundry.

Ingredients

• 3 pounds pork baby back ribs
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup barbecue sauce

Instructions

1. Remove excess fat from the ribs and then cut them into sections of 2 to 3 bones.
2. In a bowl, combine all the following ingredients: brown sugar, paprika, salt, black and white pepper, garlic powder, and onion powder.
3. Rub the ribs with the spice mix, making sure to press it in.
4. Arrange the ribs standing in the slow cooker and pack tightly.
5. Cover the ribs on all sides with barbecue sauce.
6. Cook for 6 to 8 hours on low or until the meat falls away from the bones.
7. If you’d like a crust, remove the ribs, coat with more sauce, and broil for 3-5 minutes.

Preparation time: 15 minutes | Cooking time: 360-480 minutes | For 4 servings

15) Italian Wedding Soup (meatball and orzo)

I take this out when the kids are sick, or when the week goes sideways, and the fridge is empty. It warms us and makes enough to send leftovers with my husband to work.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups chicken broth
• 1 cup orzo
• 3 cups chopped spinach
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, diced
• 2 cloves garlic, minced

Instructions

1. Combine beef, breadcrumbs, Parmesan cheese, egg, salt, and pepper; shape into meatballs 1 inch in size.
2. In a skillet, cook the meatballs for 2 to 3 minutes on each side.
3. Add the broth, carrot, celery, onion, and garlic to the slow cooker.
4. Drop browned meatballs into slow cooker.
5. Cook on low for 4 hours.
6. Add orzo and spinach, and cook on high for 20-25 minutes until the orzo is cooked.
7. Taste for seasoning before adding salt and/or pepper to the dish.

Prep time is twenty minutes. Cook time is 4 hours and 25 minutes. Servings are for 6 people.

16) Mexican Chicken Burrito Bowl Mix

I put this together on the nights when the bus is running late and everyone is getting impatient. It feeds the crew for lunch all week and clears out the fridge without any fuss.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 cup long-grain rice, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 cup salsa (mild or medium)
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 cup chopped cilantro (optional)
• Juice of 1 lime (optional)

Instructions

1. Trim chicken and place in slow cooker.
2. Put in rice, beans, corn, salsa, broth, cumin, chili powder, and salt.
3. Stir once to combine.
4. If using the low setting, cook for 3 to 4 hours. For high setting, cook for 1.5 to 2 hours.
5. Use two forks to shred the chicken in the pot, then stir.
6. If desired, mix in the cilantro and lime juice.
7. Serve into bowls, and garnish with cheese, avocado, or sour cream if you wish.

Preparation time: 10 minutes | Cooking time: 180 minutes | Number of servings: 4

17) Split Pea Soup with Smoked Ham Hock

I take this out when the fridge is empty and the kids are cranky. It cooks all day and smells like home, so everyone eats without a fight.

Ingredients

• 1 lb dried split peas, rinsed
• 1 smoked ham hock (approximately 1 to 1.5 pounds)
• 1 large onion, chopped (about 1 cup)
• 2 carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 cups water
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt to taste

Instructions

1. Put the following into the slow cooker: peas, ham hock, onion, carrots, celery, garlic, broth, water, a bay leaf, thyme, and pepper.
2. Cook on low for 8 hours.
3. Take out the ham hock and throw away the bone and fat. Shred the meat.
4. Return shredded ham to the soup. Taste and add salt if necessary.
5. Remove bay leaf and serve.

Preparation Time: 10 minutes | Cooking Time: 480 minutes | Number of Servings: 6

18) Creamy Potato Soup with Cheddar and Leeks

I grab this when the fridge is running low and when the kids need something warm after school. I also use it for sick nights or when the week rents ate my grocery money. It fills the bellies without any complains.

Ingredients

• 2 pounds russet potatoes, peeled and diced
• 1 large leek, with the white and light green parts sliced
• 1 medium onion, chopped
• 3 cups chicken or vegetable broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Add the onion and leek to the melted butter in the slow cooker.
2. Add potatoes, broth, salt, and pepper.
3. You’ll want to cook on low for 6 hours or cook on high for 3 hours. The potatoes are ready when they are tender.
4. Pour in the milk and use an immersion blender to blend some of the chunks, leaving it a bit chunky.
5. Stir until well-combined and the cheddar has melted.
6. Sample and alter the amount of salt and pepper to your liking before serving.

Prep time: 15 minutes. Cook time 180 – 360 minutes. Serves 6.

19) Moroccan Chickpea Stew with Apricots

This one deserves a place when I am running low on time and high on hunger, like after work and the kids need food now. I make it on nights when I”ve forgotten to thaw anything and the pantry looks sad.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp ground ginger
• Two 15-ounce cans of chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup dried apricots, chopped
• 2 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp lemon juice
• 2 tbsp chopped cilantro (optional)

Instructions

1. In a skillet, heat some oil and sauté the onion until it is soft.
2. Stir in and sauté the garlic and spices for 30 seconds.
3. Transfer mixture to slow cooker.
4. Add chickpeas, tomatoes, apricots, and broth.
5. Prepare the dish on low heat for 6 hours or high heat for 3 hours.
6. Add your lemon juice, salt, peppers and cilantro.

Prep time: 15 minutes | Total time: 3-6 hours | Servings: 4

20) Balsamic Honey Meatballs

I grab this recipe when my child is ill and I want some warm food that feels like a hug. It also wins in the cramped fridge, end of paycheck weeks as it uses pantry staples and one jarred sauce.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup onion, grated or chopped
• 1 cup balsamic vinegar
• 1/4 cup honey
• 1/2 cup chicken broth
• 1 tbsp soy sauce

Instructions

1. Combine the beef, breadcrumbs, egg, salt, pepper, and onion.
2. Shape the mixture into 1-inch meatballs and put them in the slow cooker.
3. In a bowl, combine whick the balsamic, honey, broth, and soy sauce.
4. Gently stir the meatballs and sauce to coat them evenly.
5. Place in the slow cooker for 4 hours on low, or 2 hours on high.
6. Take off the lid, and drizzle sauce over the meatballs before serving.

Prep time: 15 minutes | Cook time: 240 minutes | Servings: 4

21) Cheesy Chicken Enchilada Casserole

This gets made on the nights I forget to thaw meat or when the daycare calls and I need dinner fast. I put this in the slow cooker and get other things done while it melts and smells like dinner.

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (10 oz) red enchilada sauce
• One 15 ounce can of black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup grated cheddar cheese
• 8 small flour tortillas, torn into pieces
• 1/2 cup sour cream
• 1 tsp chili powder
• 1/2 tsp salt

Instructions

1. Place half of the torn tortillas in the slow cooker.
2. In a bowl, combine the chicken, beans, corn, enchilada sauce, chili powder, and salt.
3. Spoon half the mixture over the tortillas.
4. Sprinkle on half of the cheese and spread half of the sour cream.
5. Repeat layers and top with remaining cheese.
6. Cook on low for 2–3 hours until warmed throughout and the cheese has melted.
7. Let sit 10 minutes before serving.

Prep time: 10 minutes | Cook time: 120-180 minutes | Servings: 6

22) Beef Short Ribs in Red Wine and Thyme

This is a winner when I have to work late and need something fast for the kids or when the only thing in the fridge is a pathetic bag of carrots. I throw everything in the slow cooker before I leave then come home to a house that smells like dinner was made.

Ingredients

• 3 lb beef short ribs
• 1 cup red wine
• 1 cup beef broth
• 1 large onion, sliced
• 3 carrots, chopped
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. Pat the ribs dry, then season with salt and pepper.
2. Brown the ribs in oil over medium-high heat, working in batches.
3. In the same pot, cook the onions and carrots until they are soft.
4. Add garlic and tomato paste and stir for one minute.
5. Pour in the wine and scrape the brown bits from the pan.
6. Place everything in the slow cooker and add the broth, thyme, and Worcestershire sauce.
7. Cook for 8 hours on low heat until meat is tender.
8. Remove fat, and serve with mashed potatoes or rice.

Prep time = 20 min; Cook time = 480 min; Servings = 6

Frequently Asked Questions

I will be keeping my answers brief and to the point. The notes will cover things like dinner ideas, tips on ”dump and go”, mistakes people make, how to remedy seasonings, how to make chicken sliceable and healthier comfort food alternatives.

What are the best slow cooker dinners for nights when you’re too tired to think?

When I am completely out of energy I go for pulled pork, pot roast, or rotisserie-chicken soup. Pulled pork is an 8-hour low heat recipe that needs a dry rub. Pot roast requires 7-8 hours on low with the lid on, and you just throw in some carrots, an onion, and some broth. For chicken tortilla soup you need a prepared rotisserie chicken, some canned tomatoes, a carton of broth, and a carton of beans, and you let that cook for 3-4 hours on low.

Do you have any dump-and-go slow cooker meals that don’t turn out watery?

Yes, try using less liquid and incorporating more starchy vegetables or a slurry toward the end. Also, browning the meat first helps lock in flavor and reduces the amount of liquid. For the broth, go with 1/4 cup less than the recipe states and in the last 30 minutes, stir in 1–2 tablespoons of cornstarch mixed with cold water.

What are the most common slow cooker mistakes that make food come out weird?

People add too much liquid, open the lid too frequently, and use small bony pieces that make grease. They also add dairy too early; milk or cream will curdle if cooked all day. Lastly, they overcook tender cuts that require short cook times.

Why does my slow cooker food taste bland, and how do I fix it without getting fancy?

Over a longer cooking time, salt and acid lose their potency. Season in stages: at the start, and then again toward the end. Right before serving, brighten the dish with a splash of vinegar, lemon juice, or a spoon of mustard. Fresh herbs at the end of cooking are more effective than dried.

How do I keep chicken from falling apart in the slow cooker when I still want it sliceable?

Use skin-on bone-in chicken breast or thigh for this recipe. Cook on low for 3 – 4 hours. Check at 3 hours. If a fork slides in easily, remove earlier. Meat should rest for 10 minutes before slicing to hold together.

Are there any healthy slow cooker recipes that still feel like real comfort food?

Yes. The white bean and kale ham soup recipe uses canned white beans, diced ham, carrots, onion, and kale. Don\’t forget to use low-sodium broth and rinse the canned beans before using. The soup needs to be cooked on low for 6-7 hours so the beans can soften and the flavors can meld together. The recipe does not include heavy cream.