7 Easy Dinner Recipes Crockpot With Only 5 Ingredients

Dinner gets easier when you can count the groceries on one hand. These seven slow-cooker recipes use exactly five food ingredients each, with enough moisture and seasoning to work.

Salt, pepper, plain cooking oil and water do not count toward the five, and none is required for the main flavor. All other ingredients, including broth and bottled sauces, do count.

1. Salsa Verde Chicken With Pinto Beans

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

Salsa verde gives chicken a tangy finish without a spice drawer full of jars. Pinto beans make the filling substantial enough for dinner.

Put 1½ lb thawed boneless chicken thighs, 16 oz salsa verde, one drained 15 oz can pinto beans, ½ cup chicken broth and 1 tsp cumin in the cooker. Cover on LOW for 4–5 hours until chicken reaches 165°F, then shred into the sauce.

Use a thick salsa if you plan to fill tortillas later. A slotted spoon helps keep the filling neat.

2. Maple Dijon Pork Tenderloin

Serves 4 | 6 qt | Low 2½–3½ hrs | Prep 7 min

Pork tenderloin takes a shorter slow cook than shoulder. Maple syrup and mustard give it a simple sweet-sharp glaze.

Lay a 1½ lb thawed pork tenderloin in the cooker with ½ cup broth, 3 tbsp Dijon mustard, 2 tbsp maple syrup and 1 tsp dried rosemary. Cover on LOW for 2½–3½ hours until the center reaches 145°F, then rest the pork 3 minutes before slicing.

Do not leave tenderloin cooking for eight hours or it will dry out. Slice against the grain and spoon juices over the meat.

3. Tomato Basil White Beans

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

Soft beans in tomatoes are a dinner that needs almost no hands-on work. Basil and garlic give the sauce an Italian-style flavor.

Combine three drained 15 oz cans cannellini beans, 28 oz crushed tomatoes, ¾ cup vegetable broth, 2 tsp dried basil and 3 minced garlic cloves. Cover on LOW for 4–5 hours until the garlic mellows and sauce is hot.

Mash some beans if you want a thicker sauce. Serve in bowls with a spoon rather than draining away the juices.

4. Barbecue Apricot Chicken

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

Apricot preserves give barbecue chicken an unexpected fruity note. The sauce stays glossy and pleasantly sticky.

Put 1½ lb thawed boneless chicken thighs, ½ cup barbecue sauce, ⅓ cup apricot jam, ½ cup broth and 1 tbsp cider vinegar in the cooker. Cook on LOW for 4–5 hours until chicken reaches 165°F, then toss it gently in the sauce.

Use a less-sweet barbecue sauce to balance the jam. Keep the chicken in large pieces so it stays juicy.

5. Creamy Broccoli Potato Soup

Serves 4 | 6 qt | Low 5–6 hrs | Prep 10 min

Potatoes make this broccoli soup thick without flour. A little cream cheese gives it a soft tang.

Layer 1½ lb cubed potatoes, 4 cups broccoli florets, 3 cups vegetable broth and 1 tsp onion powder in the cooker. Cook on LOW for 5–6 hours until potatoes soften, then mash a few and melt in 4 oz cream cheese during the final 15 minutes.

Add broccoli later if you prefer brighter green florets. Do not boil the cream cheese for hours because it can separate.

6. Orange Ginger Turkey Thighs

Serves 4 | 6 qt | Low 6–7 hrs | Prep 8 min

Turkey thighs are rich enough to carry a citrus glaze. Ginger makes the orange sauce taste balanced.

Put 2 lb thawed boneless turkey thighs, ¾ cup orange juice, ½ cup chicken broth, 1 tbsp grated ginger and 2 tbsp reduced-sodium soy sauce in the cooker. Cover on LOW for 6–7 hours until turkey reaches 165°F and shreds easily.

Check the sodium in the soy sauce before adding salt. Spoon the cooking juices over the turkey after shredding.

7. Coconut Tomato Red Lentils

Serves 4 | 6 qt | Low 4–5 hrs | Prep 8 min

Red lentils turn into a velvety dinner with very little stirring. Coconut milk gives a gentle richness without dairy.

Add 1 cup rinsed red lentils, 14 oz diced tomatoes, 14 oz coconut milk, 2 cups vegetable broth and 1 tbsp mild curry powder to the cooker. Cover on LOW for 4–5 hours until the lentils are completely tender, stirring once near the end.

Use plain canned coconut milk rather than sweetened coconut drink. Add water only if the lentils have absorbed too much liquid.

Choose the recipe that uses your favorite sauce or seasoning and save the ingredient list on your phone. For safe cooking, thaw raw meat first and check chicken for 165°F before serving.

FAQs

Does broth count as one of the five ingredients?

Yes, broth is counted as an ingredient in every recipe that uses it.

Do salt and cooking oil count?

No, this article excludes only salt, pepper, oil and plain water.

Can I add a sixth ingredient?

Of course, but the written base recipes each use exactly five.

Can I use frozen chicken in these recipes?

No, thaw raw poultry safely before slow cooking.