5 Cheap Crock Pot Meals Under $10 for the Whole Family

Dinner for four does not have to swallow the grocery budget. Beans, potatoes, lentils and smart cuts of chicken can make satisfying slow-cooker meals for surprisingly little money.

These five examples aim for an estimated ingredient cost below $10 per batch using US store-brand prices and prorated pantry staples. Prices vary by store, season and location, so check your own receipt before relying on the totals.

1. Tomato Lentil and Potato Stew

Serves: 4 | Prep: 15 minutes | Cook: 6–7 hours LOW

Estimated total cost: About $5.00 for four portions

A thick lentil stew is one of the most dependable ways to feed four from a few pantry ingredients. The potatoes make each serving feel substantial.

Ingredients

• 1 cup dry brown lentils, rinsed
• 1 lb potatoes, diced
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 carrots, sliced
• 4 cups water or vegetable broth
• 1 tsp smoked paprika
• 1 tsp oil and black pepper

Instructions

1. Put potatoes, carrots and onion in the base of the cooker.
2. Add lentils, tomatoes, liquid, paprika and oil, then mix.
3. Cover and cook on LOW for 6–7 hours until both potatoes and lentils are fully tender.
4. Season with pepper and divide into four generous bowls.

Budget guide: lentils $1.10, potatoes $1.20, tomatoes $1.10, vegetables $1.00 and seasonings/liquid $0.60. Using water instead of packaged broth saves a little more.

Brown lentils hold their shape better than red ones for this dish. Add a splash of hot water if the stew gets too thick.

2. Chicken Drumsticks With Carrots and Potatoes

Serves: 4 | Prep: 15 minutes | Cook: 6–7 hours LOW

Estimated total cost: About $7.10 for four portions

Drumsticks are often cheaper than boneless cuts and stay tender in a slow cooker. Their savory juices season the potatoes as they cook.

Ingredients

• 2 lb thawed chicken drumsticks
• 1½ lb potatoes, cut in chunks
• 3 carrots, thickly sliced
• 1 onion, sliced
• ½ cup chicken broth
• 1 tsp garlic powder
• 1 tsp dried thyme
• Black pepper

Instructions

1. Scatter potatoes, carrots and onion in the cooker.
2. Lay thawed drumsticks on top and add broth and seasonings.
3. Cover and cook on LOW for 6–7 hours until chicken reaches 165°F and the vegetables are tender.
4. Serve one or two drumsticks per person with vegetables and a spoon of cooking juices.

Budget guide: chicken $3.60, potatoes $1.70, carrots/onion $1.20 and broth/spices $0.60. Your local price for chicken is the biggest variable.

Do not overcrowd the cooker with stacked meat. Check the thickest drumstick away from the bone with a thermometer.

3. Black Bean and Sweet Potato Chili

Serves: 4 | Prep: 10 minutes | Cook: 5–6 hours LOW

Estimated total cost: About $5.50 for four portions

Sweet potato turns this meat-free chili into a proper dinner. Its natural sweetness balances the tomatoes and chili powder.

Ingredients

• 2 cans (15 oz each) black beans, drained
• 1 large sweet potato, diced
• 1 can (28 oz) crushed tomatoes
• 1 onion, diced
• 1 cup water
• 1 tbsp chili powder
• ½ tsp cumin
• Salt to taste

Instructions

1. Add beans, sweet potato, tomatoes, onion, water and seasonings to the cooker.
2. Stir thoroughly and cover.
3. Cook on LOW for 5–6 hours until the sweet potato is tender.
4. Taste and serve the chili as four full bowls.

Budget guide: beans $1.80, sweet potato $1.50, tomatoes $1.40, onion $0.50 and spices $0.30. A large bag of dried beans can cut repeat costs if you cook them properly beforehand.

Use canned or fully cooked beans here, not uncooked dry kidney beans. Crush some sweet potato into the sauce if you prefer a thicker chili.

4. Cabbage, White Bean and Sausage Soup

Serves: 4 | Prep: 15 minutes | Cook: 5–6 hours LOW

Estimated total cost: About $7.00 for four portions

A little smoked sausage can flavor a surprisingly large pot of soup. Cabbage and beans do the heavy lifting without costing much.

Ingredients

• 8 oz fully cooked smoked chicken sausage, sliced
• ½ small cabbage, shredded
• 2 cans (15 oz each) white beans, drained
• 1 onion, chopped
• 2 carrots, sliced
• 4 cups water plus 1 bouillon cube
• 1 tsp dried Italian herbs

Instructions

1. Place cabbage, onion and carrots in the cooker.
2. Add sliced cooked sausage, beans, water, bouillon and herbs.
3. Cover and cook on LOW for 5–6 hours until vegetables are tender and sausage is heated through.
4. Stir, taste and ladle into four bowls.

Budget guide: sausage $2.50, cabbage $1.25, beans $1.80, other vegetables $1.10 and seasonings $0.35. Use a store-brand sausage to stay close to the estimate.

Do not add extra salt until you taste the finished broth. Bouillon and sausage already bring plenty of seasoning.

5. Creamy Corn and Potato Chowder

Serves: 4 | Prep: 12 minutes | Cook: 6–7 hours LOW

Estimated total cost: About $5.00 for four portions

Corn and potatoes make a creamy bowl without heavy cream. Smoked paprika gives the otherwise mild soup a savory finish.

Ingredients

• 1½ lb potatoes, cubed
• 1 bag (12 oz) frozen sweet corn
• 1 small onion, diced
• 3 cups vegetable broth or water plus bouillon
• 1 cup milk
• 2 tbsp flour whisked into ¼ cup cold water
• 1 tsp smoked paprika
• Black pepper

Instructions

1. Put potatoes, corn, onion, liquid and paprika in the slow cooker.
2. Cover and cook on LOW for 6–7 hours until potatoes are soft.
3. Whisk in the flour slurry and milk, then cook on HIGH 15–20 minutes until thickened and hot.
4. Mash a few potatoes into the broth, season and serve.

Budget guide: potatoes $1.80, corn $1.30, onion $0.40, milk $0.45, broth $0.75 and pantry ingredients $0.30. A little extra potato can make it thicker without expensive add-ins.

Use milk near the end to reduce the chance of curdling. For a smooth texture, mash only some of the potatoes.

A Few Last Tips

Use unit prices at your local store to decide which of these meals really beats your budget. A bag of dried lentils may cost more up front than one recipe uses, but it stretches over several dinners.

Keep thawed chicken cold until cooking and use a food thermometer for 165°F (74°C). Divide leftovers promptly into shallow containers to save them safely for the next day.