6 Crockpot Recipes Full Meal: Meat, Veggies & Potatoes

Dinner should not be ready in the Crockpot while the vegetables are still waiting to be chopped. These recipes bring meat, potatoes and vegetables together with enough liquid to cook evenly.

Hard root vegetables sit on the bottom, closest to the heat and broth. Delicate greens go in late so the finished meal has some color and bite.

1. Tuscan Chicken With Potatoes and Green Beans

Serves 4 | 6 qt | Low 5–6 hrs | Prep 15 min

The potatoes in this tomato chicken soak up all the garlicky sauce. Green beans keep it from feeling like a heavy stew.

Layer 1½ lb diced Yukon Gold potatoes and 1 sliced onion beneath 1½ lb thawed boneless chicken thighs, 14 oz tomatoes, ½ cup broth and 2 minced garlic cloves. Cover on LOW for 5–6 hours until chicken reaches 165°F, adding 12 oz green beans for the final 45 minutes.

Cut potatoes into one-inch pieces for predictable timing. Try not to stir the beans once they soften.

2. Beef Roast With Parsnips and Potatoes

Serves 4 | 7 qt | Low 9–10 hrs | Prep 20 min

This is a Sunday roast without a separate pot for carrots or potatoes. Parsnips make the juices sweet enough to balance the beef.

Place 1½ lb baby potatoes, 3 chopped carrots and 2 parsnips under a 3 lb thawed chuck roast with 1 cup beef broth, 1 tsp thyme and 1 tbsp Worcestershire sauce. Cover on LOW for 9–10 hours until the beef pulls apart and roots are completely tender.

Chuck needs this full gentle cooking window to soften. Lift it onto a board before shredding for neater portions.

3. Cider Pork Shoulder With Cabbage and Potatoes

Serves 4 | 7 qt | Low 8–10 hrs | Prep 20 min

Apples and cider turn a plain pork supper into something pleasantly tangy. Cabbage becomes sweet as it cooks beside the potatoes.

Put 1½ lb chunky potatoes, ½ chopped cabbage and 1 cored diced apple underneath 3 lb thawed boneless pork shoulder with ¾ cup apple cider, ½ cup broth and 1 tsp dried sage. Cook covered on LOW for 8–10 hours until the pork shreds easily and the potatoes are soft.

Do not substitute lean tenderloin for shoulder during a long cook. Skim the surface fat before spooning juices over the vegetables.

4. Lemon Dill Salmon With Potatoes and Asparagus

Serves 4 | 6 qt | High 2–3 hrs | Prep 18 min

Fish is best when it does not spend hours in the same pot as the potatoes. Starting the potatoes first solves the timing problem.

Put 1½ lb halved baby red potatoes in a slow cooker with ¾ cup broth and 1 tsp garlic powder, then cook on HIGH for about 2 hours until nearly tender. Add 1½ lb thick salmon portions and 12 oz asparagus for the last 25–45 minutes until salmon reaches 145°F, then finish with 2 tbsp lemon juice and fresh dill.

Check the salmon early because it can overcook quickly. Choose similar-size fish portions so they finish together.

5. Paprika Turkey Thighs With Peppers and Sweet Potatoes

Serves 4 | 6 qt | Low 6–7 hrs | Prep 18 min

Turkey thighs taste deeper than turkey breast after a long cook. Sweet potatoes and peppers make this a colorful full dinner.

Layer 1½ lb large sweet potato cubes and 2 thickly sliced bell peppers beneath 2 lb thawed boneless turkey thighs with ¾ cup broth, 1 tbsp tomato paste and 2 tsp smoked paprika. Cover on LOW for 6–7 hours until turkey reaches 165°F and the sweet potatoes are tender.

Keep sweet potato pieces large so they hold together. A spoon is gentler than tongs for serving the cooked peppers.

6. Mustard Drumsticks With Carrots and Potatoes

Serves 4 | 6 qt | Low 6–7 hrs | Prep 15 min

A simple mustard sauce makes chicken drumsticks feel different from a plain roast. The carrots become sweet in the chicken juices.

Lay 1½ lb potato chunks and 4 thickly sliced carrots below 2 lb thawed drumsticks, then add ¾ cup broth, 2 tbsp Dijon mustard and 1 tsp dried tarragon. Cook covered on LOW for 6–7 hours until chicken reaches 165°F and vegetables are tender.

Check the temperature in the meat without touching bone. Serve with a spoonful of the mustard cooking juices.

Keep potatoes in even chunks and resist opening the lid to check them every hour. Serve the meat and vegetables with a ladle of the cooking juices for a complete plate.

FAQs

Why layer potatoes underneath meat?

Root vegetables need consistent heat and cooking liquid to become tender.

Can I use chicken straight from frozen?

No, thaw raw poultry safely before slow cooking.

Do these dishes need rice or bread?

No, potatoes provide the starch in all six dishes.

How do I keep green beans crisp?

Add them near the end of cooking rather than at the start.