6 Easy Crockpot Meals Dump and Go Busy Moms Love

A busy evening rarely has space for browning meat, chopping four vegetables and washing three pans. These six slow-cooker dinners start with ready-to-use ingredients so hands-on work stays short.

Nothing here needs cooking before it goes into the pot, although some recipes have a quick optional finish. Use thawed meat, prepared vegetables and enough liquid to let the slow cooker work safely.

1. Italian Chicken With Artichokes and Olives

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

Jarred artichokes make chicken taste as though you spent time preparing it. Olives bring enough seasoning that the sauce needs little else.

Put 1½ lb thawed boneless chicken thighs, one drained 12 oz jar artichoke hearts, ½ cup sliced olives, 14 oz diced tomatoes, ½ cup broth and 1 tsp dried oregano into the cooker. Cover and cook on LOW for 4–5 hours until chicken reaches 165°F, then spoon the sauce over the portions.

Choose water-packed artichokes if you want less oil. Taste before salting because olives are already briny.

2. Maple Barbecue Turkey Thighs

Serves 4 | 6 qt | Low 6–7 hrs | Prep 5 min

Turkey thighs work nicely when you need a long hands-off dinner. A little maple syrup rounds out tangy barbecue sauce.

Put 2 lb thawed boneless turkey thighs into the cooker with ¾ cup barbecue sauce, ½ cup broth, 2 tbsp maple syrup and 1 tbsp cider vinegar. Cover on LOW for 6–7 hours until turkey reaches 165°F, then shred the meat into the sauce.

Use a less-sweet barbecue sauce so the maple does not take over. Serve in buns or over leftover rice if convenient.

3. Creamy White Bean Corn and Pepper Soup

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

A pantry soup can still have color and texture. White beans give this corn-and-pepper pot a creamy base.

Dump three drained 15 oz cans cannellini beans, 2 cups frozen corn, 2 cups frozen sliced peppers, 3 cups vegetable broth and 1 tsp smoked paprika into the cooker. Cover on LOW for 4–5 hours until vegetables are hot and tender, then mash a cup of beans against the side.

No fresh vegetables need to be chopped for this recipe. Keep the seasoning mild and let adults add chili separately.

4. Salsa Peach Chicken

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

Peach salsa chicken has a gentle sweet-and-tangy taste kids may enjoy. The fruit softens into the tomato sauce as it cooks.

Add 1½ lb thawed boneless chicken thighs, 16 oz mild salsa, an 8 oz can peaches in juice, ½ cup broth and ½ tsp cumin to the cooker. Cover on LOW for 4–5 hours until chicken reaches 165°F, then shred and mix into the sauce.

Drain half the peach juice if the salsa is thin. Use a slotted spoon for sandwiches to prevent soggy bread.

5. Coconut Chickpea Green Curry

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

A mild green curry makes a useful meat-free dinner when the freezer is nearly empty. Coconut milk and chickpeas give the sauce plenty of body.

Mix three drained 15 oz cans chickpeas, a 14 oz can coconut milk, ½ cup broth, 2 tbsp mild green curry paste and 2 cups frozen mixed vegetables in the cooker. Cover on LOW for 4–5 hours until hot throughout, then stir gently before serving.

Check that your curry paste is vegetarian if that matters to your family. Add lime juice at serving if the sauce tastes too rich.

6. Garlic Tomato Pork Tenderloin

Serves 4 | 6 qt | Low 2½–3½ hrs | Prep 5 min

Pork tenderloin is a quick dump-and-go choice when cooked carefully. Garlic and tomato sauce keep the lean slices moist.

Put a 1½ lb thawed pork tenderloin into the cooker with 14 oz crushed tomatoes, ½ cup broth, 1 tsp garlic powder and 1 tsp Italian seasoning. Cover on LOW for 2½–3½ hours until the center reaches 145°F, then rest it for 3 minutes before slicing.

Do not use shoulder cooking times for a lean tenderloin. Spoon tomato juices over the sliced meat before serving.

Keep a short list of ready-to-use sauces, canned beans and frozen vegetables for the evenings that always run late. A dependable dump-and-go dinner is the one you can load without borrowing time from something else.

FAQs

Do these recipes require stovetop browning?

No, every recipe is designed to go into the slow cooker without prior cooking.

Are frozen vegetables fine?

Yes, frozen vegetables work well in many soups and stews, although delicate ones are better added near the end.

Can I add frozen raw chicken?

No, thaw raw chicken safely before slow cooking.

How do I keep dinners from being watery?

Use the stated liquid amounts and thicker sauces, then thicken near the end if needed.