12 Gameday Crockpot Recipes

When it comes to hosting on gameday, my slow cooker is my ultimate sidekick.

There’s something magical about walking into a kitchen filled with the mouthwatering scent of BBQ ribs or the creamy goodness of cheesy spinach artichoke dip.

With these 12 crockpot recipes, you’ll have a delicious spread that will impress your guests and keep your stress levels low.

The hardest part will be deciding which dish to try first!

Let’s get ready to transform your gathering into an unforgettable feast with these amazing ideas.

Pulled Pork Sliders

Pulled Pork Sliders are a classic gameday dish that brings together tender, flavorful pork with a tangy and slightly sweet barbecue sauce, all nestled in a soft slider bun. This crockpot recipe is perfect for those who want to enjoy the game without spending too much time in the kitchen. The slow cooking process guarantees the pork becomes meltingly tender, while the rich aromas slowly fill your home, building anticipation for the feast to come.

Ideal for serving 4-6 people, these sliders aren’t only delicious but also incredibly easy to prepare. Simply let the crockpot do its magic while you focus on setting up the best game-watching experience. Once the pork is ready, it easily shreds with a fork, making it perfect for piling high on slider buns. Add some coleslaw for crunch, and you have a crowd-pleaser that will have everyone reaching for seconds.

Ingredients:

• 3 pounds pork shoulder or pork butt
• 1 tablespoon olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup barbecue sauce
• 1/2 cup chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 12 slider buns
• Coleslaw (optional, for topping)

Cooking Instructions:

1. Prepare the Pork: Pat the pork shoulder dry with paper towels. Rub it with salt, black pepper, smoked paprika, and cayenne pepper (if using). This will enhance the flavor as it cooks.
2. Sear the Pork: Heat the olive oil in a large skillet over medium-high heat. Add the pork shoulder and sear on all sides until browned, about 3-4 minutes per side. This step locks in the juices and adds flavor.
3. Layer the Ingredients: Place the sliced onion and minced garlic at the bottom of the crockpot. This will infuse the pork with additional flavor. Lay the seared pork on top of the onions and garlic.
4. Add the Liquid Ingredients: Pour the barbecue sauce, chicken broth, apple cider vinegar, and brown sugar over the pork. These liquids will create a savory-sweet sauce as the pork cooks.
5. Slow Cook the Pork: Cover the crockpot and set it to cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily pulls apart with a fork.
6. Shred the Pork: Once cooked, transfer the pork to a large bowl and use two forks to shred it into bite-sized pieces. Stir the shredded pork back into the crockpot with the sauce to coat it thoroughly.
7. Assemble the Sliders: Split the slider buns and pile the shredded pork onto the bottoms. If desired, top with coleslaw for added crunch and tanginess. Place the tops of the buns on the sliders and serve warm.

Extra Tips:

For an added layer of flavor, consider marinating the pork overnight in the fridge with the dry rub ingredients. This will deepen the seasonings and make the pork even more flavorful.

If you like your pulled pork with a bit more heat, add extra cayenne pepper or include a dash of hot sauce in the sauce mixture.

For a lighter option, serve the pulled pork in lettuce wraps instead of slider buns.

Finally, any leftover pulled pork can be stored in an airtight container in the refrigerator for up to three days, making it perfect for quick meals during the week.

Classic Beef Chili

Get ready to enjoy a warm, hearty bowl of Classic Beef Chili, perfect for any gameday gathering! This savory dish is a crowd-pleaser, featuring tender chunks of beef simmered to perfection in a rich, spicy sauce filled with beans, tomatoes, and a blend of spices.

With a crockpot to do the heavy lifting, this recipe is incredibly easy to prepare and will fill your home with enticing aromas as it cooks. Serve this chili with a side of cornbread or tortilla chips for a complete game day feast.

Whether you’re hosting friends or enjoying a cozy day watching sports, this Classic Beef Chili is sure to satisfy. The dish isn’t only packed with flavor but also highly customizable, allowing you to adjust the spice level to your preference.

Prepare it in advance and let it simmer slowly in your crockpot, freeing you up to enjoy the game. This recipe yields enough to serve 4-6 people, making it ideal for a small gathering or family meal.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 cans (14.5 ounces each) diced tomatoes, undrained
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup beef broth
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro

Cooking Instructions:

1. Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides. This should take about 5-7 minutes. Once browned, transfer the beef to your crockpot.
2. Sauté Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent. Add the red and green bell peppers and cook for another 2 minutes. Transfer the sautéed vegetables to the crockpot with the beef.
3. Add Spices and Tomatoes: Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using) over the beef and vegetables in the crockpot. Stir in the diced tomatoes (with their juice) to combine all ingredients.
4. Add Beans and Broth: Pour in the kidney beans, black beans, and beef broth. Stir everything well to guarantee all ingredients are evenly distributed.
5. Cook the Chili: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The beef should be tender, and the flavors well-blended.
6. Season and Serve: Before serving, taste the chili and adjust the seasoning with salt and pepper as needed. Serve hot with optional toppings like shredded cheese, sour cream, chopped green onions, or cilantro.

Extra Tips:

For an even deeper flavor, consider browning the beef in batches to avoid overcrowding the pan, which can hinder proper browning.

If you prefer a thicker chili, you can mash some of the beans or let the chili cook uncovered for the last 30 minutes to reduce the liquid.

Additionally, if you’re short on time, you can prep the ingredients the night before and store them in the refrigerator, allowing you to start the crockpot quickly in the morning.

Enjoy your gameday with this delicious, fuss-free classic beef chili!

Cheesy Spinach Artichoke Dip

Cheesy Spinach Artichoke Dip is a classic gameday favorite that’s always a hit at parties and gatherings. This creamy, cheesy dip is loaded with spinach, artichokes, and a blend of savory cheeses, making it the perfect appetizer to serve your friends and family.

Using a crockpot to prepare this dish not only infuses all the flavors together beautifully but also allows you to enjoy the game without fussing over the stove. With minimal prep time and maximum flavor, this recipe is sure to become a staple in your gameday menu.

The crockpot method guarantees that the Cheesy Spinach Artichoke Dip stays warm and creamy throughout your event, providing a delicious accompaniment to any chips, bread, or veggies you might serve. The combination of cream cheese, sour cream, and shredded cheese creates a rich base that perfectly complements the earthiness of spinach and the tanginess of artichokes.

Whether you’re hosting a big crowd or just having a small gathering, this dish is designed to please and satisfy everyone’s cravings.

Ingredients (Serves 4-6):

• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 cup sour cream
• 1 (8-ounce) package cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Ingredients: Start by draining and chopping the artichoke hearts. Thaw the frozen spinach and squeeze out any excess moisture to prevent the dip from becoming watery.
2. Mix the Base: In a large bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix until you have a smooth and creamy base.
3. Add Spinach and Artichokes: Gently fold the chopped artichoke hearts and thawed spinach into the cream cheese mixture. Stir until well combined and evenly distributed.
4. Incorporate Cheese: Add the shredded mozzarella and Parmesan cheese to the mixture. Stir until all the ingredients are well incorporated.
5. Cook in Crockpot: Transfer the mixture to your crockpot. Cover and cook on low for 2-3 hours or until the dip is hot and the cheeses are fully melted.
6. Stir and Serve: Once cooked, give the dip a good stir to guarantee it’s smooth and creamy. Serve the dip hot directly from the crockpot with chips, bread, or vegetable sticks.

Extra Tips:

For a little extra kick, consider adding a pinch of red pepper flakes or a few dashes of hot sauce to the mixture before cooking. This will add a subtle heat that complements the creaminess of the dip.

If you prefer a chunkier texture, you can coarsely chop the artichokes and spinach instead of finely chopping them. Finally, to save time, you can prepare the dip mixture a day in advance, store it in the refrigerator, and simply transfer it to the crockpot to cook on gameday.

Buffalo Chicken Dip

Buffalo Chicken Dip is the ultimate gameday appetizer that brings the perfect balance of spicy, creamy, and savory flavors to your table. This dish is a crowd-pleaser and a great addition to your crockpot recipe collection.

Whether you’re hosting a football party or just enjoying a cozy night in, this dip is bound to be a hit with its rich and tangy taste that pairs perfectly with crunchy veggies or tortilla chips.

Made in a slow cooker, this recipe isn’t only easy to prepare but also keeps your stove and oven free for other gameday dishes. Simply set it and forget it until it’s time to serve. The crockpot guarantees that the dip stays warm throughout the event, making it convenient for guests to enjoy at their leisure.

The following ingredients will create a delicious Buffalo Chicken Dip that serves 4-6 people.

Ingredients:

• 2 cups cooked, shredded chicken
• 8 oz cream cheese, softened
• 1 cup ranch dressing
• 1/2 cup buffalo wing sauce
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese (optional)
• 2 tablespoons chopped green onions

Cooking Instructions:

1. Prepare the Chicken: If you haven’t already, cook and shred the chicken. You can boil, bake, or use pre-cooked rotisserie chicken for convenience. Confirm the chicken is shredded into bite-sized pieces for better texture in the dip.
2. Mix Ingredients: In a large bowl, combine the softened cream cheese, ranch dressing, buffalo wing sauce, shredded cheddar cheese, and shredded chicken. Stir until all ingredients are well-blended and evenly distributed.
3. Transfer to Crockpot: Pour the mixture into the crockpot. If using, sprinkle the crumbled blue cheese on top for an extra tangy flavor.
4. Cook: Set the crockpot to low heat and cook the dip for 1.5 to 2 hours. Stir occasionally to confirm even cooking and to prevent the cheese from sticking to the sides of the pot.
5. Garnish and Serve: Once the dip is heated through and cheese is fully melted, stir one last time and top with chopped green onions. Serve hot with tortilla chips, celery sticks, or carrot sticks.

Extra Tips:

For a spicier kick, consider adding a few dashes of hot sauce or increasing the amount of buffalo wing sauce. If you prefer a milder flavor, reduce the buffalo wing sauce slightly and increase the ranch dressing.

To save time, you can prepare the dip mixture the night before and refrigerate it. Just add an extra 30 minutes to the crockpot cooking time to confirm it heats through properly.

Additionally, offering a mix of dipping options like chips and veggies can cater to various preferences and dietary needs.

BBQ Ribs

Gameday is the perfect occasion to indulge in some mouth-watering BBQ recipes, and what better way to enjoy it than with a platter of delicious, tender BBQ ribs cooked to perfection in a crockpot? These slow-cooked ribs are infused with rich flavors, falling off the bone with every bite, making them a surefire crowd-pleaser.

Using a crockpot not only simplifies the cooking process but also guarantees that the ribs are cooked evenly and become incredibly tender, absorbing all the flavorful spices and sauce. Preparing BBQ ribs in a crockpot is an excellent choice because it allows you to focus on other gameday preparations while the ribs cook slowly over several hours.

You can customize the flavors to suit your taste by adjusting the spice rub or the type of BBQ sauce you use. The combination of spices, slow cooking, and the right BBQ sauce creates ribs that are simply irresistible. Whether you’re hosting a large gathering or a small get-together, these ribs can be the highlight of your gameday spread.

Ingredients (Serves 4-6)

• 3 lbs pork ribs (baby back or spare ribs)
• 1 cup BBQ sauce (your choice)
• 1/4 cup brown sugar
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon cayenne pepper (optional for extra heat)
• 1/4 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce

Cooking Instructions

1. Prepare the Ribs: Start by rinsing the ribs under cold water and patting them dry with paper towels. Remove the membrane from the back of the ribs to guarantee tenderness. If you’re unsure how to do this, slide a knife under the membrane and peel it off.
2. Make the Dry Rub: In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub this mixture generously over both sides of the ribs, ensuring they’re well-coated with the seasoning.
3. Prepare the Crockpot: Pour the apple cider vinegar and Worcestershire sauce into the bottom of the crockpot. This will help keep the ribs moist and add a tangy flavor during the cooking process.
4. Place the Ribs in the Crockpot: Arrange the ribs inside the crockpot. If necessary, cut the ribs into smaller sections to fit them in. Stand them up along the sides if your crockpot is small.
5. Add the BBQ Sauce: Pour half of the BBQ sauce over the ribs, making sure they’re well coated. Reserve the remaining half for later use.
6. Cook the Ribs: Cover the crockpot and cook on low heat for 6-8 hours or until the ribs are tender and the meat pulls away easily from the bone.
7. Finish with Broiling: Once the ribs are cooked, preheat your oven’s broiler. Transfer the ribs to a baking sheet lined with aluminum foil. Brush them with the remaining BBQ sauce and broil for 5-7 minutes until the sauce is caramelized and bubbling.
8. Serve and Enjoy: Remove the ribs from the oven, let them rest for a few minutes, then slice and serve. They’re perfect paired with classic sides like coleslaw, potato salad, or corn on the cob.

Extra Tips

For an even deeper flavor, marinate the ribs in the dry rub for a few hours or overnight before placing them in the crockpot. Adjust the level of spiciness by reducing or increasing the amount of cayenne pepper to suit your preference.

If you prefer a smokier flavor, consider adding a dash of liquid smoke to the crockpot mixture. Finally, always let the ribs rest for a few minutes after broiling to allow the juices to redistribute, guaranteeing each bite is juicy and flavorful.

Loaded Baked Potato Soup

Loaded Baked Potato Soup is the perfect comfort food for gameday, offering creamy, savory flavors that are sure to please a crowd. This crockpot recipe allows you to enjoy all the elements of a loaded baked potato in a warm, hearty soup, making it ideal for chilly afternoons spent cheering on your favorite team.

With minimal preparation, you can set it and forget it, letting the slow cooker do all the work while you focus on the game. This soup is rich and creamy, bursting with the smoky flavor of bacon, the sharpness of cheddar cheese, and the mild, starchy goodness of potatoes.

Topped with fresh scallions and a dollop of sour cream, every spoonful delivers a cozy, satisfying taste. Perfect for serving 4-6 people, this recipe is sure to become a gameday favorite, leaving your guests warm, full, and happy.

Ingredients (Serves 4-6):

• 6 large russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 slices of bacon, cooked and crumbled
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped scallions

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and dicing the potatoes into small cubes. Finely chop the onion and cook the bacon until crispy. Crumble the bacon and set aside for later use.
2. Combine in the Crockpot: In a crockpot, add the diced potatoes, chopped onion, and chicken broth. Stir in garlic powder, salt, and black pepper. Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender and easy to mash.
3. Mash the Potatoes: Once the potatoes are soft, use a potato masher or an immersion blender to mash them directly in the crockpot, leaving some chunks for texture if desired.
4. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese, mixing well until the cheese is melted and the soup is creamy.
5. Finish with Bacon and Sour Cream: Add the crumbled bacon to the soup, reserving a small amount for garnishing. Stir in the sour cream until fully incorporated.
6. Serve and Garnish: Ladle the soup into bowls and top with additional crumbled bacon, chopped scallions, and a dollop of sour cream if desired. Serve warm and enjoy!

Extra Tips: For a richer flavor, you can substitute half of the chicken broth with vegetable broth or add a splash of white wine. If you prefer a thicker soup, add a tablespoon of cornstarch mixed with a little cold water to the crockpot in the last hour of cooking.

For extra heat, consider adding a pinch of cayenne pepper or a few dashes of hot sauce. Don’t forget to keep the soup warm in the crockpot until you’re ready to serve, so your guests can enjoy a hot meal.

Meatball Subs

If you’re looking for a crowd-pleaser dish for your gameday gathering, these Crockpot Meatball Subs are a must-try. Perfectly tender meatballs simmered in a rich marinara sauce, served on a toasted hoagie roll with melted cheese – it’s a classic favorite that’s sure to satisfy.

The beauty of this recipe lies in its simplicity and the fact that you can prepare it ahead of time and let your slow cooker do all the work. This means you can spend more time enjoying the game and less time in the kitchen.

The slow-cooked meatballs absorb all the flavors of the sauce, making every bite deeply savory and delicious. Whether you’re hosting a big game event or just a casual get-together, these meatball subs are sure to be a hit.

They’re also incredibly versatile; you can customize them with your favorite toppings, like sliced jalapeños, fresh basil, or a sprinkle of parmesan cheese. So get ready to impress your guests with this easy and delectable dish!

Ingredients (Serves 4-6):

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 3 cups marinara sauce
• 4-6 hoagie rolls
• 2 cups shredded mozzarella cheese

Cooking Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, parmesan cheese, parsley, egg, garlic, salt, black pepper, and Italian seasoning. Mix well until all the ingredients are fully incorporated.
2. Form the Meatballs: Roll the mixture into meatballs, about 1.5 inches in diameter. You should get approximately 16-20 meatballs from this mixture.
3. Arrange in Crockpot: Place the meatballs in the bottom of your crockpot, ensuring they’re in a single layer for even cooking.
4. Add Marinara Sauce: Pour the marinara sauce over the meatballs, making sure they’re completely covered. This will help them cook evenly and soak up the sauce’s flavors.
5. Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The meatballs should be fully cooked and tender.
6. Prepare the Hoagie Rolls: About 10 minutes before serving, preheat your oven to 350°F (175°C). Slice the hoagie rolls and place them on a baking sheet. Toast in the oven for about 5 minutes or until slightly crispy.
7. Assemble the Subs: Once the meatballs are cooked, place 3-4 meatballs onto each hoagie roll. Spoon extra sauce over the meatballs and sprinkle with mozzarella cheese.
8. Melt the Cheese: Return the assembled subs to the oven for an additional 5 minutes, or until the cheese is fully melted and bubbly.

Extra Tips:

For an extra burst of flavor, you can sauté the meatballs in a skillet with a little olive oil before placing them in the crockpot. This will give them a nice browning and enhance their taste.

If you prefer a spicier kick, consider adding red pepper flakes to the marinara sauce. Additionally, for a healthier option, you can substitute ground beef with ground turkey or chicken.

When serving, allow guests to top their subs with fresh basil, grated parmesan, or a side of pepperoncini for added zest.

Creamy Mac and Cheese

Get ready to indulge in the ultimate comfort food with this Creamy Mac and Cheese recipe, perfect for gameday gatherings. Using the convenience of a crockpot, this dish offers a hassle-free way to serve up a crowd-pleaser that combines rich, creamy cheese with tender macaroni.

Whether you’re hosting a party or enjoying a cozy day in, this recipe guarantees you spend more time with your guests and less time in the kitchen.

This Creamy Mac and Cheese is designed to serve 4-6 people, making it ideal for a small gathering or family meal. The slow cooking process in the crockpot allows the flavors to meld together beautifully, resulting in a dish that’s both comforting and satisfying.

With minimal preparation required, you can easily whip up this dish and let the crockpot do the work for you, guaranteeing a creamy, cheesy delight every time.

Ingredients:

• 3 cups elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 cups milk
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Cooking Instructions:

1. Prepare the Crockpot: Begin by spraying the inside of your crockpot with non-stick cooking spray. This will prevent the macaroni and cheese from sticking to the sides.
2. Combine Ingredients: In a large mixing bowl, combine the elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, milk, heavy cream, and melted butter. Stir until the ingredients are well mixed.
3. Season the Mixture: Add the garlic powder, onion powder, salt, black pepper, and paprika to the macaroni and cheese mixture. Stir again to guarantee the seasonings are evenly distributed.
4. Transfer to Crockpot: Pour the entire mixture into the prepared crockpot, spreading it out evenly.
5. Cook the Mac and Cheese: Cover the crockpot with its lid and set it to low heat. Allow the mac and cheese to cook for 2 to 3 hours, stirring occasionally to guarantee even cooking and prevent sticking. The dish is ready when the macaroni is tender and the cheese is fully melted and creamy.
6. Finish and Serve: Once done, turn off the crockpot and let the mac and cheese sit for a few minutes to thicken. Stir once more before serving to guarantee an even distribution of cheese and creaminess.

Extra Tips:

For a richer flavor, consider adding a dash of hot sauce or a pinch of nutmeg to the mixture before cooking.

If you prefer a crispy topping, transfer the cooked mac and cheese to an oven-safe dish, sprinkle some breadcrumbs on top, and broil in the oven for a few minutes until golden brown.

Additionally, feel free to experiment with different cheese combinations, such as gouda or fontina, to add depth to the flavor.

Always taste and adjust the seasonings to your preference before serving. Enjoy your creamy, delicious gameday treat!

Spicy Sausage Jambalaya

Spicy Sausage Jambalaya is a vibrant and flavorful dish that’s perfect for gameday gatherings. This hearty meal combines spicy sausage, tender rice, and a medley of vegetables, all infused with Cajun spices for an authentic taste of the South. The great thing about this recipe is that it’s cooked in a crockpot, allowing all the flavors to meld together slowly, resulting in a dish that’s bursting with taste and aroma. This jambalaya is sure to please a crowd and make your gameday experience even more enjoyable.

The beauty of using a crockpot is the convenience it offers, especially when you’re busy preparing for guests or watching the game. With minimal prep and hands-off cooking, you can focus on the fun while the crockpot does the work. This Spicy Sausage Jambalaya is designed for 4-6 people, making it an ideal choice for a small group. The spices can be adjusted to suit your preferences, so feel free to dial up or down the heat according to your taste.

Ingredients for 4-6 servings:

• 1 pound of spicy smoked sausage, sliced
• 1 1/2 cups of long-grain white rice
• 1 can (14.5 oz) of diced tomatoes with green chilies
• 2 cups of chicken broth
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 stalks of celery, chopped
• 3 cloves of garlic, minced
• 2 teaspoons of Cajun seasoning
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of cayenne pepper (optional for extra spice)
• 2 tablespoons of olive oil
• 2 tablespoons of fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the sausage into bite-sized pieces. Chop the bell peppers, onion, and celery, and mince the garlic. Make sure all the vegetables are roughly the same size for even cooking.
2. Sauté the Sausage: In a skillet over medium heat, add the olive oil. Once hot, add the sliced sausage and cook until browned on all sides, about 5-7 minutes. This step helps to enhance the flavor of the sausage.
3. Combine Ingredients in the Crockpot: Transfer the browned sausage to the crockpot. Add the chopped bell peppers, onion, celery, and garlic. Pour in the diced tomatoes with green chilies and the chicken broth.
4. Add the Rice and Spices: Stir in the rice, Cajun seasoning, smoked paprika, thyme, black pepper, and cayenne pepper if using. Mix everything well to guarantee the spices are evenly distributed.
5. Cook the Jambalaya: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours. Check occasionally to make sure the rice is cooking properly and not sticking to the sides.
6. Finish and Serve: Once the rice is tender and has absorbed the liquid, the jambalaya is ready. Stir the dish and adjust seasoning if necessary. Garnish with fresh parsley before serving.

Extra Tips: For an added layer of flavor, consider using Andouille sausage for its rich, smoky taste. If you prefer a milder version, opt for a milder sausage or reduce the amount of cayenne pepper. You can also add shrimp during the last hour of cooking for a more traditional jambalaya. Remember to let the dish sit for a few minutes after cooking to allow the flavors to meld even further.

Chicken Tacos

Chicken tacos are a gameday favorite that everyone loves. With their flavorful, juicy chicken filling and the satisfying crunch of the taco shell, they make the perfect finger food for watching the big game. Making chicken tacos in a crockpot isn’t only incredibly easy but also allows the chicken to absorb all the delicious spices and flavors over several hours. This method guarantees that the chicken is tender and can be effortlessly shredded for the tacos.

Using a crockpot to prepare chicken tacos is a great way to keep things stress-free when entertaining guests. You can prepare the ingredients in the morning, let them cook throughout the day, and have a delicious meal ready by game time. The slow-cooking process enhances the flavors of the chicken, making it a delightful dish that pairs well with your favorite toppings like avocado, salsa, and cheese. This recipe serves 4-6 people, making it ideal for a small gathering of friends or family.

Ingredients for 4-6 servings:

• 2 lbs boneless, skinless chicken breasts
• 1 packet (1 oz) taco seasoning
• 1 cup salsa
• 1/2 cup chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (4 oz) chopped green chilies
• 1 small onion, diced
• 1 bell pepper, sliced
• 8-12 taco shells or tortillas
• Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges

Instructions:

1. Prepare the Chicken: Place the chicken breasts in the bottom of the crockpot. Sprinkle the taco seasoning evenly over the chicken.
2. Add Liquids and Vegetables: Pour the salsa and chicken broth over the chicken. Add the diced tomatoes with green chilies, chopped green chilies, diced onion, and sliced bell pepper.
3. Cook in Crockpot: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked and easy to shred.
4. Shred the Chicken: Once the chicken is cooked, use two forks to shred the chicken directly in the crockpot. Stir the shredded chicken well into the sauce to guarantee it’s evenly coated.
5. Warm the Taco Shells: About 10 minutes before serving, warm the taco shells or tortillas in the oven according to package instructions.
6. Assemble the Tacos: Fill each taco shell with the shredded chicken mixture. Add your favorite toppings such as shredded cheese, sour cream, chopped cilantro, avocado slices, or a squeeze of lime.

Extra Tips:

For an even richer flavor, consider adding a squeeze of lime juice or a handful of chopped fresh cilantro to the crockpot during the last 30 minutes of cooking.

If you prefer a spicier kick, you can add a diced jalapeño or a few dashes of hot sauce to the mix.

Remember, crockpots can vary in cooking times, so check the chicken for tenderness around the 6-hour mark if cooking on low.

This recipe is also versatile; you can use leftover chicken for salads, burrito bowls, or even a delicious topping for nachos.

Vegetarian Bean Chili

Get ready for gameday with this hearty and delicious Vegetarian Bean Chili, perfect for serving a crowd of 4-6 people. This recipe is packed with flavor, combining a variety of beans with vibrant vegetables and spices, creating a comforting dish that’s sure to be a hit whether you’re vegetarian or not.

The slow-cooked chili allows the flavors to meld together beautifully, resulting in a rich and robust dish that can easily be prepared well ahead of time, leaving you free to enjoy the game.

Whether you’re hosting a party or enjoying a quiet day with family, this Vegetarian Bean Chili is an excellent option that requires minimal effort and delivers maximum flavor. The Crockpot does most of the work, simmering away to create a satisfying meal.

Serve it with your choice of toppings like avocado slices, shredded cheese, or sour cream, and perhaps some crusty bread or cornbread on the side, to make your gameday feast complete.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers (any color), diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 zucchini, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 3 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all your vegetables. Dice the onion, garlic, bell peppers, carrots, celery, and zucchini. This will save time and guarantee all ingredients are ready to add to the Crockpot.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing for about 2-3 minutes until the onion becomes translucent. Add the bell peppers, carrots, and celery, and continue to sauté for another 5 minutes until the vegetables start to soften.
3. Transfer to Crockpot: Transfer the sautéed vegetables to the Crockpot. Add the diced zucchini, drained beans, crushed tomatoes, and vegetable broth.
4. Add Spices: Stir in the chili powder, cumin, paprika, cayenne pepper (if using), salt, and pepper. Mix everything well to combine all ingredients and spices evenly.
5. Cook: Cover the Crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process allows all the flavors to develop fully.
6. Finish the Chili: Once cooked, stir in the lime juice for a fresh burst of acidity. Taste and adjust seasoning if necessary.
7. Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve hot with your favorite toppings and sides.

Extra Tips:

When preparing this Vegetarian Bean Chili, feel free to adjust the spices according to your personal heat preference. You can easily add more cayenne pepper for a spicier kick or leave it out for a milder version.

If you prefer a smoky flavor, consider adding a chipotle pepper in adobo sauce. For a thicker chili, mash some of the beans with a fork before adding them to the Crockpot.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months, making this dish a great make-ahead option.

Sweet and Sour Meatballs

Sweet and Sour Meatballs are the perfect addition to your gameday spread, providing a delicious balance of tangy and savory flavors that are sure to be a hit with your guests. This dish isn’t only easy to prepare but also allows you to enjoy the day without being tied to the kitchen. Using a crockpot guarantees the meatballs remain tender and flavorful, absorbing the sweet and sour sauce to perfection.

Whether you’re hosting a large party or a small gathering, this dish can be prepared ahead of time, leaving you free to enjoy the game and entertain your guests.

The beauty of this Sweet and Sour Meatballs recipe lies in its simplicity and versatility. The combination of hearty meatballs and a vibrant sauce makes it a crowd-pleaser that pairs well with various sides. You can serve it as an appetizer with toothpicks or as a main dish over rice or noodles.

This recipe serves 4-6 people, making it ideal for medium-sized gatherings. With just a few ingredients and minimal prep time, you can create a delicious and satisfying dish that will have everyone coming back for more.

Ingredients:

• 1 ½ pounds ground beef
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 2 eggs
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 1 cup grape jelly
• 1 cup ketchup
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce

Cooking Instructions:

1. Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, minced garlic, eggs, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Form the Meatballs: Using your hands, shape the mixture into evenly-sized meatballs, approximately 1 inch in diameter. This should yield around 20-24 meatballs.
3. Brown the Meatballs: Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs in batches, browning them on all sides. They don’t need to be cooked through at this stage, as they’ll finish cooking in the crockpot.
4. Prepare the Sauce: In a separate bowl, whisk together the grape jelly, ketchup, soy sauce, apple cider vinegar, and Worcestershire sauce until smooth.
5. Combine in the Crockpot: Place the browned meatballs in the crockpot. Pour the sweet and sour sauce over the meatballs, making certain they’re well-coated.
6. Cook the Meatballs: Cover the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours. Stir occasionally to guarantee even cooking and coating of the sauce.
7. Serve: Once cooked through, transfer the meatballs to a serving dish and enjoy them hot. They can be served with toothpicks as an appetizer or over rice or noodles for a main dish.

Extra Tips:

To enhance the flavor and texture of the meatballs, consider adding finely chopped onions or bell peppers to the meat mixture. If you prefer a spicier kick, a pinch of red pepper flakes can be added to the sauce.

For a healthier alternative, turkey or chicken can be used in place of beef. Remember to taste the sauce before adding it to the crockpot to adjust sweetness or tanginess according to your preference.

Finally, if you have leftovers, these meatballs can be easily reheated and will taste just as delicious the next day.