My 11 Favorite Slow Cooker Recipes That I Make Again & Again

Confession time: I have a lot of small kitchen appliances. From the various items for making coffee, to the instant pot, air fryer, convection oven, and other things for cooking, there is virtually no space left to store any more of them. But my favorite small appliance by far is my slow cooker. Well, that should actually be “slow cookers” since I have three of them in varying sizes.

Generally I make a big batch of something in the slow cooker on Sundays, and enjoy leftovers throughout the week. But if I’m busy on the weekend or have forgotten to defrost a crucial ingredient, I prep everything the night before and then just toss it into the cooker the next morning. Then voila, at the end of the day, dinner is ready and cleanup is super simple.

Here are 11 of the recipes that I’ve used over and over again!

I got this recipe from AllRecipes a couple of years ago, and I keep using it because it’s just so easy. All you need are the tenderloins, olive oil, soy sauce, and Montreal steak spice. The flavor is terrific and pairs well with any sides you fancy. I tend to serve it with brown rice and a veggie or two, but it also works great with mashed potatoes. The liquid that’s left in the cooker is nice over rice or potatoes, too.

Note that this won't necessarily "brown" in the slow cooker, so if the pale color is off-putting for you, you can sear the tenderloin briefly before throwing in the crock pot, using a frying pan and a bit of oil or butter. Just don't sear for too long or the meat will be overcooked.

Related: You'll Love This Recipe for Country Style Ribs in the Slow Cooker

This recipe hails back to 2010 and comes from A Year of Slow Cooking, which features lots of great dishes and ideas. It’s admittedly not for everyone as the marmalade flavor is quite strong, but I love it over rice. I’ve tossed in chopped veggies for the last hour of cooking time too - peppers, zucchini, mushrooms, and grated carrots work well. 

This is one of my absolute favorite soups, I make it all the time - it’s a great way to use up those vegetables that might have been sitting in your fridge or pantry for just a little too long, since you can substitute many of the ingredients that are called for. For example, I almost always sub the kale for spinach, since that’s what I have on hand. Eating Well’s crock pot veggie soup recipe actually has some depth of flavor to it, thanks to the parmesan rind, red wine vinegar, and pesto. (You can, however, skip the pesto - just use a drizzle of olive oil instead.)

Serve this with croutons and finely shredded cheese to sprinkle on top along with the pesto for a filling meal.

My late ex-husband used to make this chili all the time and it became a cold-weather staple. I think making chili is a requirement if you have a slow cooker. It’s one of those standard dishes that everyone has a favorite recipe for. This one's not going to win any cook-off prizes for originality, but it’s super simple, quick to throw together, filling, and tastes great. And it's really easy to add or substitute ingredients to make it your own.

Ingredients:

• 1 pound lean ground beef or sirloin
• 1 can red kidney beans, drained and rinsed
• 1 can bean medley/mixed beans, drained and rinsed
• 1 can stewed tomatoes
• 1 can diced tomatoes
• 2-3 tablespoons Tex Mex seasoning (or more to taste)
• 1-2 cups diced bell peppers, zucchini, and/or canned/frozen corn (optional)

Instructions:

1. Brown the ground beef in a frying pan on the stove; drain.
2. Combine beef, both cans of drained and rinsed beans, both cans of tomatoes, extra veggies (if using), and 2 tablespoons Tex Mex seasoning in the crock of your slow cooker. Mix well.
3. Cook on low for 6-8 hours, or high for 3 hours.
4. Halfway through cooking time, taste the chili and add up to one more tablespoon of the Tex Mex seasoning if needed, according to your taste.

Serve hot with your favorite chili fixin’s.

A certain Italian-inspired restaurant chain used to serve this hearty soup, which is filling and delicious. I’ve made this version from Taste of Home so many times that I know it by heart now. It's got everything - ground beef, beans, veggies, pasta, and a really tasty broth. It’s one of those rare soup recipes that doesn’t need a side to make a complete meal, but a bit of crusty bread (or garlic bread) is the perfect addition. 

If you’re in a hurry, you can skip the shredded cabbage and just use some packaged coleslaw mix instead. 

You can swap out the beans for any other type you prefer, and adding about 1/2 cup of crumbled bacon is a nice way to elevate the soup. Squeeze in a couple of teaspoons of fresh lemon juice for a bit of tang, if desired.

Related: This Slow Cooker Beef Stew Is Simple and Delicious

All Day I Dream About Food offers up this recipe for a wonderful take on spaghetti squash. I’ve made this as a meal, as a side, and as a potluck take-along. It’s so simple and so tasty! It’s also low-carb if that’s a thing you’re interested in. Leftovers are great too. 

If you don’t have fresh basil on-hand, a sprinkle of dried is fine. Just add it along with the cheese, salt, and pepper. If you’ve got parsley, use a bit of that at the end for the green specks if you like. It also works well with finely diced red or green pepper, or try some chili flakes for a pop of heat.

I really don’t know if this recipe is authentic or not, but it’s one of those meals that is perfect for a cold night. We eat this over egg noodles with a side of veggies (usually something green, like peas or green beans), but it works really well with riced cauliflower or your favorite style of potatoes too. You’ll want to eat the sauce with a spoon.

If you’re short on time, definitely substitute the homemade meatballs with your favorite pre-cooked frozen ones. 

Ingredients:

• 1 large egg
• 1 tablespoon Dijon or spicy mustard (not grainy)
• ¼ teaspoon allspice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon nutmeg
• 1 pound lean ground beef or sirloin
• 1 small onion, diced
• 3 tablespoons dried bread crumbs or cracker crumbs (if using cracker crumbs, opt for saltines or butter crackers, like Ritz)
• 1 pound sliced white mushrooms (about six cups)
• 1 tablespoon fresh thyme, chopped (or sub 1 teaspoon dried)
• 1 ½ cups beef broth or stock
• Salt and pepper to taste
• ½ cup heavy cream
• ¼ cup flour
• 1-2 tablespoons lemon juice

Instructions:

1. Make the meatballs: Whisk together the egg, mustard, allspice, salt, pepper, and nutmeg in a large bowl. Add the ground beef, onion, and crumbs and mix well with a fork or your hands (being careful not to turn the mixture into mush). Roll mixture into 1-inch balls.
2. Place mushrooms on the bottom of the slow cooker. Add thyme, beef broth, and salt and pepper to taste. Add the meatballs on top of the mushrooms. 
3. Cover and cook on low for 6-8 hours, until the meatballs reach a temperature of 160F. If necessary, skim the fat off the surface.
4. Whisk the heavy cream and flour together in a small bowl; add the mixture to the slow cooker and stir gently. Continue cooking on low for about 30 minutes until the sauce has thickened somewhat. Stir in lemon juice (start with one tablespoon and add more to taste if needed), and serve. 

Note: You can use sour cream or plain yogurt in place of the heavy cream if you prefer.

Traditionally this is served with lingonberries or a lingonberry sauce, but if you don't happen to have those handy, pomegranate seeds can be used instead. Or just skip them altogether!

This recipe from SkinnyTaste is for Buffalo Chicken lettuce wraps, and I’ve made them this way in the past. But the basic shredded Buffalo chicken is delicious on baked potatoes, in tortillas, on a bun, or with a spoon straight out of the slow cooker. I’ll eat anything “Buffalo,” but that usually means that it’s drowning in butter - this one is much healthier and tastes fresh.

I usually skip the onion in this one - for some reason I just don't like it. You can up the heat with some cayenne pepper and an extra dash of hot sauce, or use a spicier hot sauce instead of the recommended Frank's. 

There’s just something about soup slowly simmering away all day long that makes your kitchen seem super cozy. This Chickpea and Chorizo soup (which is published right here at LoveToKnow) is comforting and nourishing. If you don’t have chickpeas on hand you can use kidney, navy, or black beans instead. You can also throw in your favorite diced veggies if you like.

I like to swirl a bit of sour cream or Greek yogurt on top and serve it with garlic bread.

Related: Slow Cooker Beef Stroganoff? Sign Me Up!

Look, I’ll be honest - I’m pretty sure you’re supposed to make this to take to parties and whatnot, but I make it for myself all the time. Reuben dip, courtesy of A Southern Soul, is melty, cheesy, salty, and really, really yummy. Serve it up with crackers (rye crackers are the best!), veggies, corn chips, or any of your favorite dippers. 

Pro tip: If you’ve got leftovers, heat them up in the microwave and use them as sandwich filling. Throw some sliced pickles on top and mwah, chef’s kiss.

Sometimes you just need to have dessert (at the end of the meal, for breakfast, whenever). This is a healthy(ish) option that will leave your bellies full and your house smelling amazing. It’s completely customizable too - add raisins, nuts, oatmeal, whatever you fancy. It’s great with a handful of blueberries thrown in for the last 10 minutes of cooking time too.

Serve this up over ice cream or frozen yogurt, with French toast or pancakes, or however your little heart desires. Got leftovers? A spoonful in your morning smoothie is delicious.

Ingredients:

• 8 medium-sized apples (about 3 pounds), peeled, cored, and cut into ½-inch slices
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon cinnamon
• 3 tablespoons butter, melted

Instructions:

1. Layer the apples on the bottom of your slow cooker.
2. Mix together the sugars and cinnamon and sprinkle over the apples.
3. Drizzle the melted butter over all and stir gently to combine everything.
4. Cover and cook on low for 4-5 hours.

Related: 21 Slow Cooker Desserts You Have to Try

Having dinner ready to go at the end of a long day is always such a relief, and I think that’s why I love my crock pots so much. You get delicious meals with very little effort. And cleanup is a breeze too. If you’ve got a slow cooker that’s been collecting dust at the back of a cupboard, now’s the time to pull it out and give it a spin. You can even make breakfast in your crock pot!