14 Cheap Crockpot Dinner Recipes

When it comes to cooking on a budget, crockpots are truly a lifesaver.

Just toss in some simple ingredients in the morning, and by dinner time, you’ll be greeted with the aroma of something delicious.

From hearty Beef and Barley Stew to comforting Chicken and Rice, these meals are perfect for busy days.

And let’s not forget about savory Pulled Pork Sandwiches and vibrant Vegetarian Chili—there’s something for everyone!

Let’s get inspired with these 14 cheap and easy crockpot dinner recipes that will make your evenings a breeze.

Chicken and Rice

Crockpot Chicken and Rice is a comforting and easy-to-make dish that brings warmth and satisfaction to any mealtime. The beauty of this recipe lies in its simplicity and the way the flavors meld together during the slow cooking process. By using a crockpot, you allow the chicken to become incredibly tender, while the rice absorbs the delicious juices, resulting in a creamy and flavorful dish.

This meal is perfect for busy weeknights or lazy weekends when you want a delicious dish without too much fuss. This Crockpot Chicken and Rice recipe is versatile and can be customized with your favorite spices and vegetables. The use of chicken breasts guarantees that the dish is lean and healthy, while still providing a hearty and filling meal.

You can also experiment by adding different types of cheese or herbs to enhance the flavor. With a serving size of 4-6 people, this recipe is great for family dinners or gatherings with friends, and you may even have leftovers for the next day.

Ingredients for 4-6 servings:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup water
• 1 cup carrots, diced
• 1 cup peas, frozen or fresh
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 cup shredded cheddar cheese
• 1 tablespoon butter
• Fresh parsley, chopped (optional, for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by dicing the carrots and chopping the onion. Mince the garlic cloves and set aside. Make sure the chicken breasts are thawed if previously frozen.
2. Layer the Ingredients: In the crockpot, place the chicken breasts at the bottom. Sprinkle the minced garlic, chopped onion, and diced carrots over the chicken. Add the peas as well.
3. Add Rice and Liquids: Pour the rice evenly over the vegetables and chicken. Then, add the chicken broth and water to make sure the rice cooks properly and absorbs the flavors.
4. Season the Dish: Sprinkle the salt, black pepper, and paprika over the mixture. These spices will enhance the taste of the dish and provide a subtle kick.
5. Cook the Dish: Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and the rice tender.
6. Finish with Cheese and Butter: About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top and add the butter. Allow it to melt and blend into the dish.
7. Serve: Once the cooking time is complete, gently stir the mixture to guarantee the cheese is evenly distributed. Serve the chicken and rice hot, garnished with fresh parsley if desired.

Extra Tips:

For an added depth of flavor, consider browning the chicken breasts in a skillet with a little olive oil before placing them in the crockpot. This will create a nice crust and enhance the overall taste.

If you prefer a creamier texture, substitute half of the water with cream of chicken soup. Additionally, feel free to add other vegetables such as bell peppers or mushrooms to the mix, depending on your preference.

Finally, remember that every crockpot cooks differently, so check the rice and chicken for doneness a bit earlier if you’re using a particularly powerful model.

Beef and Barley Stew

Beef and Barley Stew is a hearty, comforting dish that’s perfect for chilly days and cozy nights. This stew is rich in flavor and packed with tender chunks of beef, nutty barley, and a medley of vegetables. Cooking it in a crockpot allows the flavors to meld together beautifully over time, resulting in a deeply satisfying meal.

The slow cooking process guarantees that the beef becomes melt-in-your-mouth tender, while the barley adds a delightful texture and nutty taste that complements the savory broth. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or for having leftovers to enjoy throughout the week.

The ingredients are simple and easily accessible, allowing you to whip up this delicious stew with minimal effort. Simply prepare the ingredients, toss them in the crockpot, and let the magic happen. By the time you’re ready to eat, you’ll have a nourishing and filling stew that warms you from the inside out.

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 cup pearl barley
• 4 cups beef broth
• 1 cup water
• 2 large carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 bay leaves

Instructions:

1. Prepare the Ingredients: Begin by cutting the beef stew meat into 1-inch cubes. Chop the onion, slice the carrots and celery, and mince the garlic. This will make it easier to add everything to the crockpot.
2. Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. This step is important for locking in the flavor of the beef. Once browned, transfer the beef to the crockpot.
3. Assemble the Stew: Add the chopped onion, sliced carrots, sliced celery, and minced garlic to the crockpot with the beef. Pour in the beef broth and water, making sure that the liquid covers the ingredients.
4. Add Remaining Ingredients: Stir in the pearl barley, diced tomatoes with their juice, Worcestershire sauce, dried thyme, salt, pepper, and bay leaves. Mix everything well to combine.
5. Cook the Stew: Cover the crockpot and set it to low heat. Let the stew cook for 7-8 hours, or until the beef is tender and the barley is cooked through. If you’re short on time, you can cook it on high for 4-5 hours.
6. Final Adjustments: Before serving, remove the bay leaves and taste the stew. Adjust seasoning with additional salt and pepper if needed. Serve the stew hot, garnished with fresh herbs if desired.

Extra Tips:

For an even richer flavor, consider using beef bone broth instead of regular beef broth. If you prefer a thicker stew, you can mash some of the cooked vegetables against the side of the crockpot before serving.

Adding a splash of red wine while browning the beef can add depth to the stew’s flavor. Remember that barley continues to absorb liquid as it sits, so if you plan to store leftovers, you might need to add a bit more broth when reheating.

Vegetarian Chili

Vegetarian Chili is a delightful and hearty dish that brings warmth and flavor to any meal. Perfect for a cozy evening, this recipe combines an array of colorful vegetables, beans, and spices simmered to perfection in a crockpot. It’s a versatile and nutritious option for both vegetarians and meat-lovers alike, offering a satisfying, protein-rich meal without the need for meat.

The slow-cooking method enhances the flavors, making it a comforting choice for any day of the week. This vegetarian chili isn’t only delicious but also incredibly easy to prepare, requiring minimal effort for maximum flavor. The recipe is designed to serve 4-6 people, making it ideal for family dinners or meal prep for the week.

With a few simple ingredients and a trusty crockpot, you can create a meal that’s both healthy and filling. Whether you’re looking to warm up on a chilly night or serve a crowd with a comforting dish, this vegetarian chili is sure to please.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers (any color), chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cans (14.5 oz each) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup corn kernels (fresh, frozen, or canned)

Cooking Instructions:

1. Prepare the Vegetables: Begin by heating the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
2. Add Remaining Veggies: Stir in the chopped bell peppers, carrots, and celery. Continue to sauté for another 5 minutes, or until the vegetables start to soften.
3. Transfer to Crockpot: Transfer the sautéed vegetables to your crockpot. Add the kidney beans, black beans, diced tomatoes, and tomato paste to the crockpot.
4. Add Broth and Spices: Pour in the vegetable broth, then add the chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine all the ingredients.
5. Cook on Low: Cover the crockpot with the lid and set it to cook on low for 6-8 hours. If you prefer a quicker cooking time, you can set it to high for 3-4 hours.
6. Add Corn: About 30 minutes before serving, stir in the corn kernels. Let the chili continue to cook, allowing the corn to heat through.
7. Check the Consistency: Before serving, check the consistency of the chili. If it’s too thick, add a bit more vegetable broth or water. If it’s too thin, let it cook uncovered for a bit longer to thicken.
8. Serve: Once the chili is cooked and seasoned to your liking, serve it hot with your favorite toppings like shredded cheese, sour cream, or chopped fresh cilantro.

Extra Tips:

For an extra boost of flavor, consider adding a teaspoon of smoked paprika or a splash of lime juice before serving. You can also customize the heat level by adjusting the amount of cayenne pepper or adding fresh jalapeños.

This chili stores well in the refrigerator for up to 5 days, making it perfect for meal prep. To reheat, simply warm it on the stove over medium heat, stirring occasionally. Enjoy your hearty vegetarian chili with a side of cornbread or over a bed of rice for a complete meal!

Pulled Pork Sandwiches

Pulled Pork Sandwiches are a classic comfort food that’s perfect for any occasion, whether it’s a family dinner or a casual get-together with friends. Using a crockpot to make this dish not only simplifies the cooking process but also guarantees that the pork becomes incredibly tender and flavorful. The slow cooking allows the meat to absorb the savory and slightly sweet flavors of the seasonings, making each bite melt in your mouth.

To make Pulled Pork Sandwiches, you’ll need to start with a good quality pork shoulder, which is ideal for slow cooking due to its fat content and connective tissue that breaks down beautifully over time. Once the pork is cooked, it’s shredded into juicy strands and served on soft buns, topped with a tangy coleslaw for an added crunch and a burst of freshness. This recipe serves about 4-6 people and is sure to be a hit at your dining table.

Ingredients:

• 4-5 pounds pork shoulder (also known as pork butt)
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• Salt and pepper to taste
• 8-10 hamburger buns
• Coleslaw (store-bought or homemade)

Instructions:

1. Prepare the Pork: Start by seasoning the pork shoulder generously with salt and pepper on all sides. This will help enhance the flavor of the meat as it cooks.
2. Layer the Ingredients: Place the sliced onions and minced garlic at the bottom of the crockpot. This creates a flavorful base for the pork to cook in.
3. Mix the Sauce: In a separate bowl, combine the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, Worcestershire sauce, smoked paprika, cumin, and mustard powder. Stir until well mixed.
4. Add Pork to Crockpot: Place the seasoned pork shoulder on top of the onion and garlic. Pour the mixed sauce over the pork, ensuring it’s well coated.
5. Cook the Pork: Cover the crockpot with its lid and set it to cook on low for 8-10 hours or on high for 4-5 hours. The pork is ready when it’s tender and easily pulls apart with a fork.
6. Shred the Pork: Once cooked, remove the pork from the crockpot and place it on a large cutting board or platter. Use two forks to shred the meat, discarding any excess fat.
7. Combine Shredded Pork with Sauce: Return the shredded pork to the crockpot and mix it with the sauce and juices to ensure it’s well-coated and flavorful.
8. Assemble the Sandwiches: Toast the hamburger buns if desired. Pile the shredded pork onto the bottom half of each bun, top with a generous helping of coleslaw, and place the other half of the bun on top.

Extra Tips:

For the best flavor, you can prepare the pork shoulder the night before by letting it marinate in the barbecue sauce mixture overnight in the refrigerator. This enhances the depth of flavor as the spices and sauce infuse into the meat.

Additionally, be sure to taste the shredded pork once it’s mixed with the sauce and adjust the seasoning if necessary. You can also make your own coleslaw by combining shredded cabbage, carrots, mayonnaise, vinegar, sugar, and a pinch of salt and pepper for a fresh homemade touch.

Creamy Potato Soup

There’s nothing quite as comforting as a bowl of creamy potato soup, especially when it’s been simmered to perfection in a crockpot. This recipe is perfect for those chilly days when you crave something warm and hearty. The slow cooking process allows the flavors to meld beautifully, resulting in a rich and creamy soup that’s certain to satisfy. The blend of tender potatoes, aromatic herbs, and a creamy broth is a timeless classic that will keep your family coming back for more.

Preparing this creamy potato soup in a crockpot isn’t only convenient but also incredibly easy. Simply combine your ingredients, set your crockpot, and let it do all the work while you go about your day. By the time dinner rolls around, you’ll have a delicious meal ready to be served. This recipe serves 4-6 people, making it ideal for family dinners or gatherings. Whether you’re an experienced cook or a beginner, you’ll find this recipe straightforward and rewarding.

Ingredients for Creamy Potato Soup (Serves 4-6):

• 6 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup sour cream
• Chopped green onions for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and dicing the potatoes into small cubes. Finely chop the onion and mince the garlic. These steps guarantee that the ingredients cook evenly and thoroughly in the crockpot.
2. Combine in Crockpot: Place the diced potatoes, chopped onion, and minced garlic into the crockpot. Pour in the chicken or vegetable broth, ensuring that the potatoes are fully submerged. Add salt, pepper, and thyme to taste. Stir to combine all the ingredients.
3. Slow Cook: Set your crockpot to low and cook for 6-8 hours, or on high for 3-4 hours. The potatoes should be tender when pierced with a fork.
4. Prepare the Roux: About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Add the flour and whisk continuously for about 1-2 minutes to form a roux. Gradually whisk in the heavy cream until smooth and thickened.
5. Thicken the Soup: Add the roux mixture to the crockpot and stir well. This will thicken the soup and give it a creamy consistency. Allow it to cook for an additional 15-20 minutes.
6. Add Cheese and Bacon: Stir in the shredded cheddar cheese and half of the crumbled bacon. Mix until the cheese is melted and fully incorporated into the soup.
7. Finish with Sour Cream: Just before serving, stir in the sour cream for an extra creamy texture and tangy flavor.
8. Serve: Ladle the creamy potato soup into bowls and garnish with the remaining bacon and chopped green onions.

Extra Tips:

When making creamy potato soup in a crockpot, it’s important to use starchy potatoes like Russets, which break down well and help thicken the soup. If you prefer a smoother texture, you can use an immersion blender to puree the soup slightly before adding the cheese and bacon.

For added flavor, consider adding a splash of white wine or a pinch of cayenne pepper. Remember to taste and adjust the seasoning before serving, as the flavor can vary depending on the broth used. Enjoy your creamy potato soup with a slice of crusty bread for a complete meal.

Spaghetti and Meatballs

Spaghetti and meatballs is a classic comfort food dish that brings warmth and satisfaction to any dinner table. With the convenience of a crockpot, you can enjoy this delightful meal with minimal effort and maximum flavor. The slow cooking process allows the flavors of the sauce and meatballs to meld together beautifully, creating a rich and hearty dish that’s perfect for family dinners or gatherings.

Using a crockpot for spaghetti and meatballs not only saves time but also enhances the taste as the ingredients have ample time to develop their full potential. This method is perfect for busy individuals who want to come home to a hot, delicious meal. Below is a simple and delicious recipe for crockpot spaghetti and meatballs that serves 4-6 people, making it ideal for a family meal or for entertaining guests.

Ingredients:

• 1 pound ground beef
• 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 jar (24 oz) marinara sauce
• 1 pound spaghetti
• 2 tablespoons olive oil
• 1/2 cup water
• Fresh basil leaves for garnish (optional)
• Additional grated Parmesan cheese for serving

Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground beef, bread crumbs, Parmesan cheese, chopped parsley, egg, minced garlic, salt, black pepper, and red pepper flakes. Mix everything together using your hands until well combined. Shape the mixture into 1-inch meatballs and set aside.
2. Set Up the Crockpot: Pour the marinara sauce into the bottom of the crockpot. Carefully place the meatballs into the sauce, ensuring they’re submerged. Drizzle the olive oil over the top of the meatballs.
3. Cook the Meatballs: Cover the crockpot and set it to low heat. Cook for 6-7 hours or until the meatballs are cooked through and tender.
4. Cook the Spaghetti: About 15 minutes before the meatballs are done, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set aside.
5. Combine and Serve: Once the meatballs are ready, gently stir the sauce to coat them well. Serve the meatballs and sauce over the cooked spaghetti. Garnish with fresh basil leaves and additional Parmesan cheese if desired.

Extra Tips:

For an even richer flavor, consider browning the meatballs in a skillet before adding them to the crockpot. This step is optional but can enhance the overall taste and texture of the meatballs.

Additionally, feel free to experiment with different herbs and spices to suit your personal taste preferences. If you find the sauce too thick, you can add a little water or broth to reach your desired consistency.

Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Lentil Curry

Lentil curry is a hearty and flavorful dish that can be easily prepared in a crockpot, making it an ideal choice for a stress-free dinner. This dish is packed with protein-rich lentils and a variety of vegetables, simmered to perfection in a rich, aromatic curry sauce. The slow-cooking process allows the spices to meld beautifully, resulting in a delicious and satisfying meal.

Whether you’re a seasoned curry lover or trying it for the first time, this crockpot lentil curry is bound to become a favorite in your household.

This recipe not only offers a wonderful taste experience but also provides a nutritious meal that can be enjoyed by the whole family. Perfect for busy weeknights or lazy weekends, this dish requires minimal prep work and lets the crockpot do the rest. The result is a fragrant and hearty curry that’s both comforting and nourishing.

Serve it with rice, naan, or even a simple salad, and you’ll have a complete meal for 4-6 people.

Ingredients for 4-6 servings:

• 1 1/2 cups dried lentils, rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups diced tomatoes (canned or fresh)
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 2 cups spinach leaves
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients and verifying the lentils are rinsed thoroughly. Chop the onion, mince the garlic, and grate the ginger.
2. Layer the Ingredients: In the crockpot, add the rinsed lentils, chopped onion, minced garlic, and grated ginger. Follow with the diced tomatoes, coconut milk, and vegetable broth.
3. Add the Spices: Sprinkle the curry powder, turmeric, cumin, coriander powder, and cayenne pepper over the mixture. Stir well to confirm the spices are evenly distributed.
4. Cook the Curry: Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible to confirm even cooking.
5. Add Spinach and Season: About 30 minutes before the cooking time is up, add the spinach leaves to the crockpot. Allow them to wilt into the curry. Adjust the seasoning with salt and pepper to taste.
6. Finish with Lemon Juice: Once the curry is cooked, stir in the lemon juice to brighten the flavors. Mix well and let it sit for a few minutes.
7. Serve: Serve the lentil curry hot, garnished with fresh cilantro. Pair it with your choice of rice or bread.

Extra Tips:

For the best flavor, consider using freshly ground spices if possible. This will enhance the aroma and taste of the curry.

If you prefer a thicker consistency, you can reduce the amount of vegetable broth slightly or cook the curry uncovered for the last 30 minutes. Additionally, feel free to add other vegetables such as carrots or peas for extra nutrition.

Adjust the cayenne pepper to your spice preference, or leave it out entirely for a milder dish.

BBQ Chicken Thighs

BBQ Chicken Thighs are a delicious and easy-to-make meal that brings the classic taste of barbecue into your home with minimal effort. Using a crockpot allows the chicken to become tender and juicy, while the barbecue sauce infuses deep, smoky flavors throughout the meat. This recipe is perfect for busy weeknights or when you want to impress guests with a hearty, flavorful dish without spending hours in the kitchen.

The beauty of this dish lies in its simplicity. With just a few ingredients and minimal prep, you can create a meal that’s sure to please everyone at the table. The slow cooking process not only enhances the flavors but also guarantees that the chicken thighs remain moist and succulent.

Serve these BBQ Chicken Thighs with your favorite sides such as coleslaw, cornbread, or a fresh green salad for a complete meal.

Ingredients for 4-6 servings:

• 8 chicken thighs (bone-in, skin-on or skinless as preferred)
• 1 ½ cups of your favorite barbecue sauce
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

Cooking Instructions:

1. Prepare the Chicken: Start by rinsing the chicken thighs and patting them dry with paper towels. Season both sides with salt and pepper.
2. Mix the Sauce: In a medium bowl, combine the barbecue sauce, Worcestershire sauce, apple cider vinegar, smoked paprika, chopped onion, and minced garlic. Stir until all the ingredients are well incorporated.
3. Layer in the Crockpot: Place the chicken thighs in the bottom of the crockpot, making sure they’re evenly distributed. Pour the barbecue sauce mixture over the chicken, ensuring all pieces are thoroughly coated.
4. Cook: Cover the crockpot with the lid and set it to cook on low heat for 6-7 hours or on high heat for 3-4 hours. The chicken is done when it’s tender and easily pulls away from the bone.
5. Finish and Serve: Once cooked, carefully remove the chicken from the crockpot using tongs. If desired, you can place them under a broiler for 3-5 minutes to caramelize the top. Serve with the sauce from the pot drizzled over the chicken or on the side.

Extra Tips:

For best results, choose chicken thighs with the skin on if you prefer a richer flavor, as the skin will render more fat and add to the dish’s taste. If you choose skinless thighs, you’ll still achieve a delicious meal with fewer calories.

Additionally, feel free to experiment with different brands or styles of barbecue sauce to find the flavor profile that best suits your taste. Finally, consider doubling the sauce recipe if you like extra sauce for dipping or to use in other meals throughout the week.

Black Bean Tacos

Black Bean Tacos are a delicious, nutritious, and easy meal that can be prepared in a crockpot, making them perfect for busy weeknights or lazy weekends. The slow cooking process allows the flavors of the spices to meld together with the black beans, creating a rich and savory filling that’s both satisfying and healthy.

These tacos are versatile and can be customized with your favorite toppings, such as avocado, salsa, or cheese, making them a favorite for the whole family. Preparing Black Bean Tacos in a crockpot isn’t only convenient, but it also enhances the depth of flavors.

This recipe is designed for a serving size of 4-6 people, making it ideal for family dinners or small gatherings. All you need to do is combine the ingredients in the crockpot, let them cook to perfection, and then serve with warm tortillas and your choice of toppings. It’s a simple yet flavorful way to enjoy a classic Mexican dish with minimal effort.

Ingredients (Serves 4-6):

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 bell pepper, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup water or vegetable broth
• 8-12 small corn or flour tortillas
• Optional toppings: avocado slices, salsa, shredded cheese, sour cream, chopped cilantro, lime wedges

Cooking Instructions:

1. Prepare the Crockpot: Start by setting up your crockpot and verify it’s clean and ready to use. Select the low setting for a longer cooking time, or high if you need the dish ready sooner.
2. Combine Ingredients: In the crockpot, add the drained and rinsed black beans, corn, diced bell pepper, chopped onion, and minced garlic. Stir to combine the vegetables and beans.
3. Add Spices: Sprinkle the chili powder, ground cumin, paprika, salt, and black pepper over the bean and vegetable mixture. Pour in the water or vegetable broth to help the spices spread evenly and keep the mixture moist during cooking.
4. Cook the Mixture: Cover the crockpot with the lid and let it cook on low for 6-8 hours or on high for 3-4 hours. During this time, the flavors will meld together, and the beans will absorb the spices, creating a flavorful filling.
5. Warm the Tortillas: About 10 minutes before serving, warm the tortillas. You can do this by wrapping them in foil and placing them in a preheated oven at 350°F for 5-7 minutes or by heating them individually on a skillet over medium heat for about 30 seconds on each side.
6. Assemble the Tacos: Once the bean mixture is ready, use a spoon to fill each tortilla with the desired amount of bean filling. Top with your choice of optional toppings such as avocado slices, salsa, cheese, sour cream, cilantro, and a squeeze of lime.

Extra Tips:

For an extra boost of flavor, consider adding a squeeze of fresh lime juice to the bean mixture before serving. If you prefer a spicier taco, add a chopped jalapeño or a pinch of cayenne pepper to the crockpot along with the other spices.

To make sure the tortillas stay warm and pliable, keep them covered with a clean kitchen towel after heating. This recipe can also be made ahead and stored in the refrigerator for up to three days, making it a great option for meal prep.

Sausage and Peppers

Sausage and Peppers is a classic comfort dish that’s both hearty and flavorful. When cooked in a crockpot, the flavors meld beautifully, and the sausages become tender and juicy. This method allows you to prepare a satisfying meal with minimal effort, making it perfect for busy weeknights or a relaxed weekend dinner.

The combination of savory sausages, sweet bell peppers, and tangy tomato sauce creates a delightful balance that will please everyone at the table. Cooking this dish in a crockpot not only enhances the depth of flavors but also frees you up to attend to other tasks while dinner quietly simmers to perfection.

This recipe serves 4-6 people and is ideal for family gatherings or meal prepping for the week. With just a few simple steps, you can have this delicious meal ready to go, filling your home with an enticing aroma.

Ingredients (serving size: 4-6 people):

• 2 pounds Italian sausage links (mild or hot)
• 3 bell peppers, assorted colors, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup fresh basil, chopped (optional)

Cooking Instructions:

1. Prepare the Ingredients: Start by slicing the bell peppers and onion into strips, and mince the garlic. Set these aside.

2. Brown the Sausages: In a large skillet, heat the olive oil over medium-high heat. Add the sausages and cook until they’re browned on all sides, about 5-7 minutes. This step helps to lock in the flavors and gives the sausages a nice texture.

Once browned, remove them from the skillet and set aside.

3. Layer the Crockpot: In the bottom of your crockpot, add the sliced onions, followed by the bell peppers, and minced garlic. Place the browned sausages on top of the vegetables.

4. Add the Sauce: Pour the crushed tomatoes over the sausages and vegetables. Sprinkle in the Italian seasoning, salt, and black pepper. Stir slightly to guarantee the seasonings are distributed.

5. Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking allows the flavors to meld and the sausages to become tender.

6. Finish and Serve: Once done, check the seasoning and adjust if necessary. Stir in the fresh basil if using. Serve the sausage and peppers over a bed of rice, pasta, or as a hearty sandwich filling.

Extra Tips:

For added flavor, consider using a mix of mild and hot Italian sausages to cater to different taste preferences. You can also add a splash of red wine or balsamic vinegar to the sauce for an extra depth of flavor.

If you prefer a thicker sauce, remove the lid of the crockpot in the last 30 minutes of cooking to allow some liquid to evaporate. Leftovers can be stored in the refrigerator for up to three days, making this dish not only delicious but also convenient for meal prep.

Minestrone Soup

Minestrone Soup is a classic Italian dish that’s both hearty and nutritious, making it a perfect choice for a comforting crockpot meal. This version of Minestrone Soup is ideal for a busy day, as it allows the flavors to develop slowly over several hours in the crockpot, filling your home with an inviting aroma. Packed with vegetables, beans, and pasta, this soup isn’t only healthy but also satisfying, offering a delightful combination of textures and flavors that will please the whole family.

Designed to serve 4-6 people, this Minestrone Soup recipe is both simple to prepare and a joy to eat. Whether you’re serving it as a main course or a starter, this soup will warm you up and leave you feeling nourished. Its versatility allows for ingredient substitutions based on what you have on hand, making it a practical choice for any weeknight dinner.

Follow the recipe below to create a delicious bowl of Minestrone Soup that will quickly become a family favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or elbow)
• 2 cups fresh spinach
• 2 tablespoons grated Parmesan cheese (optional)

Cooking Instructions:

1. Prepare the Base: Begin by heating the olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onions are translucent.
2. Transfer to Crockpot: Transfer the sautéed vegetables to the crockpot. Add the diced zucchini, canned tomatoes (with their juice), kidney beans, cannellini beans, and vegetable broth.
3. Season the Soup: Stir in the dried oregano, basil, thyme, and season with salt and pepper to taste. Mix well to combine all ingredients.
4. Cook Slowly: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. This will allow the flavors to meld together beautifully.
5. Add Pasta and Spinach: About 30 minutes before serving, add the small pasta and fresh spinach to the crockpot. Stir well and continue cooking until the pasta is tender.
6. Serve and Enjoy: Once the pasta is cooked, taste the soup and adjust the seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.

Extra Tips:

For a more robust flavor, consider adding a Parmesan rind to the crockpot during the cooking process and removing it before serving.

If you prefer a thicker soup, mash some of the beans before adding them to the crockpot.

Feel free to substitute or add other vegetables like green beans or potatoes based on your preference or availability.

Confirm the pasta is added towards the end of cooking to prevent it from becoming overly soft.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.

Honey Garlic Chicken

Honey Garlic Chicken is a delightful and flavorful dish that combines tender chicken with a sweet and savory honey garlic sauce. The crockpot method allows the chicken to soak up all the delicious flavors while maintaining its juiciness and tenderness. This dish is perfect for busy weeknights or for when you want to enjoy a home-cooked meal without spending too much time in the kitchen.

With minimal prep work and the convenience of a slow cooker, you can have a delicious meal ready to serve with minimal effort. The sweetness of the honey perfectly balances the savory flavors of soy sauce and garlic, making this dish a crowd-pleaser for both adults and kids.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The aroma of honey and garlic will fill your home as the chicken cooks slowly, creating a warm and inviting atmosphere. Serve the Honey Garlic Chicken with rice or steamed vegetables to complete the meal and enjoy this comforting dish with your loved ones.

Ingredients (serving size: 4-6 people):

• 2 lbs boneless, skinless chicken thighs
• 1/3 cup soy sauce
• 1/3 cup honey
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons cornstarch
• 2 tablespoons water
• Sesame seeds and chopped green onions for garnish

Cooking Instructions:

1. Prepare the Chicken: Place the boneless, skinless chicken thighs in the crockpot. Make sure the chicken pieces are evenly distributed at the bottom of the pot.
2. Make the Sauce: In a medium mixing bowl, combine soy sauce, honey, minced garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes (if using). Stir until the ingredients are well mixed.
3. Pour the Sauce: Pour the honey garlic sauce over the chicken in the crockpot, ensuring all pieces are covered with the sauce.
4. Cook: Cover the crockpot with the lid and cook the chicken on low heat for 4-5 hours or on high heat for 2-3 hours, until the chicken is cooked through and tender.
5. Thicken the Sauce: About 30 minutes before serving, in a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the crockpot to thicken the sauce. Allow it to continue cooking for the remaining time.
6. Garnish and Serve: Once the sauce has thickened and the chicken is done, garnish with sesame seeds and chopped green onions. Serve the Honey Garlic Chicken hot over rice or with steamed vegetables.

Extra Tips:

• For added flavor, you can marinate the chicken in the honey garlic sauce for a few hours or overnight before cooking.
• If you prefer a thicker sauce, add more cornstarch and water mixture as needed.
• Adjust the level of sweetness or saltiness by altering the amount of honey or soy sauce according to your taste preference.
• Be sure to use low-sodium soy sauce if you’re watching your sodium intake.

Stuffed Bell Peppers

Stuffed bell peppers are a delicious and nutritious meal that can be easily prepared in a crockpot, making them perfect for busy weekdays or lazy weekends. The slow cooking process allows the flavors to meld together, resulting in a savory and satisfying dish. This recipe combines seasoned ground beef, rice, and vegetables, all stuffed into colorful bell peppers, creating a visually appealing and tasty meal.

By using a crockpot, you can set it and forget it, and come back to a ready-to-eat dinner. This recipe for Crockpot Stuffed Bell Peppers is a great way to incorporate a variety of nutrients into your meal while keeping preparation simple. You can customize the filling to your taste, adding or swapping ingredients to suit your preferences.

This version is designed to serve 4-6 people, making it ideal for family dinners or entertaining a small group of friends. With minimal prep work and a few hours of slow cooking, you’ll have a hearty and wholesome dish ready to enjoy.

Ingredients (Serves 4-6)

• 6 large bell peppers (any color)
• 1 pound ground beef
• 1 cup cooked rice
• 1 can (14.5 oz) diced tomatoes, drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 1 cup marinara sauce
• 1/2 cup water

Cooking Instructions

1. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water and set aside.
2. Make the Filling: In a large bowl, combine the ground beef, cooked rice, diced tomatoes, chopped onion, minced garlic, half of the shredded cheese, Italian seasoning, salt, and pepper. Mix until all ingredients are well incorporated.
3. Stuff the Peppers: Fill each bell pepper with the prepared beef and rice mixture until they’re tightly packed.
4. Arrange in Crockpot: Place the stuffed peppers upright in the crockpot. If necessary, cut a small slice off the bottom of each pepper to help them stand upright.
5. Add Sauce and Water: Pour the marinara sauce over the stuffed peppers, making sure they’re evenly coated. Add the water to the bottom of the crockpot to prevent sticking and help steam the peppers.
6. Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the peppers are tender and the filling is cooked through.
7. Add Cheese: About 15 minutes before serving, sprinkle the remaining shredded cheese over the tops of the peppers. Cover and cook until the cheese is melted and bubbly.
8. Serve: Carefully remove the stuffed peppers from the crockpot and serve hot. You can spoon some of the sauce from the crockpot over the top for extra flavor.

Extra Tips

When selecting bell peppers for stuffing, choose ones that are similar in size to guarantee even cooking. If you prefer, you can substitute ground turkey or chicken for the beef for a lighter version.

Additionally, feel free to experiment with different types of cheese or add other vegetables, such as mushrooms or zucchini, to the filling for added variety. If you’re in a hurry, you can use instant rice to cut down on prep time.

Finally, for a spicier kick, add a pinch of red pepper flakes or a chopped jalapeño to the filling mixture.

Turkey and Quinoa Chili

This slow-cooked Turkey and Quinoa Chili is a hearty and nutritious dish that combines lean ground turkey, protein-rich quinoa, and a medley of vegetables, creating a flavorful and satisfying meal. Perfect for a cozy family dinner or a gathering with friends, this chili isn’t only delicious but also healthy, providing a good balance of protein, fiber, and essential nutrients.

By using a crockpot, you can effortlessly prepare this dish with minimal hands-on time, allowing the flavors to meld together beautifully while you focus on other tasks or simply relax.

The rich, savory blend of spices like cumin and chili powder, along with the natural sweetness of bell peppers and tomatoes, makes this chili a crowd-pleaser. The addition of quinoa not only enhances the texture but also boosts the nutritional value, making it a wholesome meal option for everyone.

Serve it with your favorite toppings such as avocado slices, shredded cheese, or fresh cilantro to elevate the dish further.

Ingredients (Serves 4-6):

• 1 pound ground turkey
• 1 cup quinoa, rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (28 ounces) diced tomatoes
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 tablespoon olive oil

Instructions:

1. Prepare the Turkey: In a medium skillet over medium heat, add olive oil and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute, then add the ground turkey. Cook until the turkey is browned, breaking it up with a spoon as it cooks.
2. Combine Ingredients in Crockpot: Transfer the browned turkey mixture to the crockpot. Add quinoa, black beans, kidney beans, diced tomatoes (with juice), chopped bell pepper, chili powder, cumin, paprika, salt, and black pepper.
3. Add Broth: Pour the chicken broth over the ingredients in the crockpot. Stir everything together to guarantee the spices and ingredients are evenly distributed.
4. Cook the Chili: Cover the crockpot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. Stir occasionally if possible, ensuring the quinoa is fully cooked and the flavors are well combined.
5. Serve: Once the cooking time is complete, taste and adjust seasoning if necessary. Serve hot, garnished with your choice of toppings such as shredded cheese, avocado slices, or fresh cilantro.

Extra Tips:

For a spicier kick, consider adding a diced jalapeño or a pinch of cayenne pepper to the chili. This dish can be prepared a day in advance, as the flavors will enhance overnight.

If you prefer thicker chili, reduce the amount of chicken broth or remove the lid for the last hour of cooking to allow some liquid to evaporate. Additionally, leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage.