7 Easy Dinner Recipes Crockpot Beginners Can't Ruin

Your first slow-cooker dinner should not require a notebook of extra rules. A few reliable ingredients, a sensible fill level and a thermometer are usually enough to get started.

These seven recipes are forgiving, though no recipe is completely mistake-proof. I have included the little checks that matter so you know what to look for before serving.

1. Simple Salsa Chicken

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

Starting with salsa is easier than measuring six different spices. The chicken stays moist in the sauce while you do other things.

Ingredients

• 1½ lb thawed boneless chicken thighs
• 1 jar (16 oz) mild salsa
• 1 can (15 oz) black beans, drained
• 1 tsp ground cumin
• 1 tbsp lime juice

Instructions

1. Put chicken in the cooker and pour salsa over it.
2. Add beans and cumin, then cover and cook on LOW for 4–5 hours until chicken reaches 165°F.
3. Shred with two forks and mix well with sauce.
4. Stir in lime juice and serve in bowls or tortillas.

Use a thick jarred salsa for a less watery finished dish. There is no need to add extra broth.

Check the chicken’s temperature before shredding. If dinner is not ready yet, use the cooker’s WARM function only for safe hot holding according to its manual.

2. Tomato and White Bean Soup

Serves: 4 | Prep: 8 minutes | Cook: 4–5 hours LOW

Canned beans make this a beginner’s dream because they are already cooked. The tomatoes and basil provide most of the flavor.

Ingredients

• 2 cans (15 oz each) white beans, drained
• 1 can (28 oz) crushed tomatoes
• 3 cups vegetable broth
• 1 small diced onion
• 2 carrots, sliced
• 1 tsp dried basil
• Black pepper

Instructions

1. Place the beans, tomatoes, broth, onion, carrots and basil in the pot.
2. Stir once and cover.
3. Cook on LOW for 4–5 hours until vegetables are tender.
4. Season with pepper, then serve warm in four bowls.

If the soup seems thin, crush a few beans against the cooker wall. A splash of water can loosen it if it gets too thick.

Soup is easy to judge because the carrots should be soft and the mixture piping hot. Keep a lid on leftovers when chilling in shallow containers.

3. Garlic Herb Chicken With Baby Potatoes

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

Baby potatoes do not need much peeling or measuring. They also hold together better than tiny diced pieces.

Ingredients

• 1½ lb thawed boneless chicken thighs
• 1¼ lb baby potatoes, halved
• ½ cup low-sodium chicken broth
• 3 garlic cloves, minced
• 1 tsp dried Italian herbs
• ½ tsp paprika
• Black pepper

Instructions

1. Put halved potatoes on the bottom of the slow cooker.
2. Lay chicken over the potatoes and add broth, garlic, herbs and paprika.
3. Cook covered on LOW for 5–6 hours until chicken reaches 165°F and potatoes are fork-tender.
4. Season to taste and spoon the juices over each plate.

The bottom layer cooks in the most liquid, which helps the potatoes soften. Do not keep checking them every half hour.

Cut very large potatoes in half or quarters. Serve straight from the pot for a simple full dinner.

4. Easy Italian Meatballs

Serves: 4 | Prep: 5 minutes | Cook: 3–4 hours LOW

A pack of cooked meatballs turns a jar of sauce into supper without fuss. The flavor is familiar enough for most families.

Ingredients

• 1½ lb fully cooked refrigerated meatballs
• 1 jar (24 oz) marinara
• ½ cup water if needed
• 1 tsp dried Italian seasoning
• 2 tbsp grated Parmesan, optional

Instructions

1. Put the meatballs and marinara into the cooker.
2. Stir in seasoning and water only if the sauce is very thick.
3. Cover and heat on LOW for 3–4 hours until the meatballs reach 165°F when reheated.
4. Spoon into bowls and top with Parmesan if desired.

Use refrigerated fully cooked meatballs, not a frozen block. Check the sauce once at the end rather than repeatedly lifting the lid.

This is good with pasta prepared separately if you want more food. Leftover meatballs fit neatly in lunch rolls.

5. Three-Bean Mild Chili

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

Canned beans help you avoid the complications of cooking dry beans. A mild spice blend lets everyone add their own heat later.

Ingredients

• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) pinto beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (28 oz) crushed tomatoes
• 1 diced onion
• 1 cup water
• 1 tbsp mild chili powder

Instructions

1. Drain the canned beans and put them in the slow cooker.
2. Add tomatoes, onion, water and chili powder, then stir.
3. Cover and cook on LOW for 4–5 hours until the onion is tender.
4. Mash a little of the mixture for thicker chili and serve.

Do not replace canned kidney beans with uncooked dry beans here. Raw kidney beans need proper boiling before slow cooking.

Serve the chili plain or with a little grated cheese. It makes excellent leftovers once refrigerated.

6. Honey Mustard Chicken

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

The mustard balances the honey so the sauce tastes sweet and savory rather than sugary. It is a useful starting recipe if you’re nervous about seasoning.

Ingredients

• 1½ lb thawed boneless chicken thighs
• ¼ cup Dijon mustard
• ¼ cup honey
• ¼ cup chicken broth
• 1 tsp garlic powder
• 1 tbsp apple cider vinegar

Instructions

1. Place the thawed chicken in the cooker.
2. Whisk mustard, honey, broth, garlic powder and vinegar together and pour over it.
3. Cook covered on LOW for 4–5 hours until the chicken reaches 165°F.
4. Stir the sauce, then serve over the chicken.

Use thighs rather than breasts when you want a forgiving texture. A thick sauce clings to the chicken better than a very thin one.

Make a simple salad or use leftover rice if you want a side. Taste the sauce before adding salt.

7. Potato Corn Chowder

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

Potatoes make this creamy chowder forgiving even when the broth looks thin at first. Frozen corn adds sweetness without chopping.

Ingredients

• 1½ lb potatoes, cubed
• 12 oz frozen sweet corn
• 1 diced onion
• 3 cups vegetable broth
• 1 tsp smoked paprika
• ¾ cup milk
• 1 tbsp cornstarch plus 1 tbsp cold water

Instructions

1. Put potatoes, corn, onion, broth and paprika into the slow cooker.
2. Cook on LOW for 6–7 hours until potatoes are fully tender.
3. Mash a few potatoes, stir in milk and cornstarch slurry and cook on HIGH for 15–20 minutes.
4. Taste, season and ladle into bowls.

Add the milk near the end rather than cooking it for hours. The starch thickens better when mixed with cold water first.

Use a fork to test potatoes before finishing the soup. A little black pepper on top makes it feel complete.

Before You Go

Try one recipe twice before changing the liquid, cook time or cut of meat. Your own slow cooker may run hotter or cooler than someone else’s, so take notes after the first batch.

Always thaw meat before loading it, follow the fill marks and avoid lifting the lid constantly. A thermometer is much more useful than guessing whether chicken is done.