6 Easy Crockpot Meals Dump and Go: Toss In, Walk Away

Some nights there is not even time to dice an onion. These recipes use ready-to-use ingredients and bottled sauces so you can load the pot and leave the kitchen.

There is no browning or precooking in any of these six dinners. Use thawed meat, keep the lid closed and plan ahead for the stated LOW cooking time.

1. Pineapple Teriyaki Chicken

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

This chicken takes less work than ordering takeout. Pineapple juice and soy sauce make a sweet-savory glaze.

Put 1½ lb thawed boneless chicken thighs, one 8 oz can pineapple tidbits with juice, ½ cup bottled teriyaki sauce and ½ cup broth directly into the cooker. Cover on LOW for 4–5 hours until chicken reaches 165°F, then stir in 1 cup frozen peas for the final 15 minutes.

A thick teriyaki sauce clings better to the chicken. Shred the meat only after it has cooked through.

2. Fire-Roasted Black Bean Tortilla Soup

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

Canned beans and tomatoes make a lively soup without a chopping board. Smoky tomatoes supply more flavor than plain canned tomatoes.

Dump two drained 15 oz cans black beans, 28 oz fire-roasted tomatoes, 3 cups vegetable broth, 1 cup frozen peppers and onions, and 1 tbsp taco seasoning into the pot. Stir once, cover and cook on LOW for 4–5 hours until the vegetables are tender.

Choose a mild seasoning if serving children. Serve with packaged tortilla strips if you have them, but the soup is filling alone.

3. Apricot Mustard Pork Chops

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

Pork chops can make a quick slow-cooker supper when they are cut thick. Apricot and mustard keep the sauce sweet but sharp.

Lay four thawed boneless pork loin chops, each about 1 inch thick, into the cooker with ½ cup broth, ⅓ cup apricot preserves and 2 tbsp Dijon. Cover on LOW for 2½–3½ hours until pork reaches 145°F, then rest the meat 3 minutes before serving.

Do not leave lean chops cooking all day or they will dry out. A spoonful of cooking liquid keeps each portion moist.

4. Salsa Verde Chickpea and Corn Stew

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

This meat-free stew tastes bright even with a short ingredient list. Salsa verde gives canned chickpeas a tangy sauce.

Tip three drained 15 oz cans chickpeas, 16 oz jarred salsa verde, 2 cups frozen corn and 1 cup vegetable broth into the cooker. Stir, cover and cook on LOW for 4–5 hours until the mixture is hot and flavorful.

Buy mild salsa if the whole family is eating. A little bottled lime juice at serving is optional.

5. Italian Chicken With Roasted Red Peppers

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

Jarred roasted peppers give this chicken a sweet roasted taste with no oven. Tomatoes make enough sauce for easy serving.

Put 1½ lb thawed boneless chicken thighs into the cooker with 12 oz drained jarred roasted red pepper strips, 14 oz crushed tomatoes, ½ cup broth and 1 tsp dried oregano. Cover and cook on LOW for 4–5 hours until chicken reaches 165°F.

Choose peppers packed in water or oil and drain them well. Leave the chicken in large pieces so it stays tender.

6. Creamy Coconut Lentils With Frozen Spinach

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

Red lentils become creamy without frying spices first. Coconut milk makes the stew rich enough for a main dish.

Combine 1 cup rinsed red lentils, a 14 oz can coconut milk, 3 cups vegetable broth, 14 oz canned tomatoes and 1 tbsp mild curry powder. Cover on LOW for 4–5 hours until lentils soften, then add 1 cup frozen chopped spinach for the last 20 minutes.

Check the curry powder’s heat level before adding more. The stew thickens as it sits, so loosen leftovers with hot water.

A real dump-and-go meal starts with ingredients that do not need a separate skillet. Keep a few cans, sauces and frozen vegetables in the pantry and freezer for the busiest evenings.

FAQs

Do I have to brown any meat first?

No, these six recipes use thawed meat or fully cooked canned ingredients without browning.

Can I use frozen chicken?

No, thaw raw chicken safely before slow cooking.

Are the prep times realistic?

They assume ready-to-use vegetables, jarred sauces and already thawed ingredients.

Can I leave the cooker unattended?

Follow the manufacturer’s instructions, keep it on a clear heat-safe surface and use the recommended fill level.