7 Easy Crockpot Meals Dump and Go: 5 Minutes of Prep

Some evenings, even chopping an onion sounds like too much work. That is exactly when a proper dump-and-go slow-cooker dinner earns its spot in the weekly plan.

Every meal below keeps hands-on prep to about five minutes by leaning on jarred sauces, canned foods and ready-to-use ingredients. The cooker still needs hours to work, so choose the recipe that fits the time you have before dinner.

1. Salsa Verde Chicken for Easy Tacos

Serves: 4 | Hands-on prep: about 5 minutes | Cook: 4–5 hours on LOW

This no-chop chicken filling is the reason to keep a jar of salsa verde in the cupboard. The chicken takes on the salsa’s tang and is easy to shred at dinnertime.

Ingredients

• 1½ lb (680 g) thawed boneless, skinless chicken thighs
• 1 jar (16 oz/454 g) salsa verde
• 1 can (15 oz/425 g) black beans, drained and rinsed
• 8 small tortillas, for serving
• Optional: bagged shredded cabbage and bottled lime juice

Instructions

1. Put the thawed chicken in a 5- to 6-quart slow cooker.
2. Pour over the salsa verde and add the drained black beans, then gently turn the chicken to coat.
3. Cover and cook on LOW for 4–5 hours until chicken reaches 165°F (74°C).
4. Shred the chicken with two forks and stir it into the sauce for 5 minutes.
5. Warm tortillas separately and fill with the chicken mixture and any prepared toppings.

Check whether your salsa is already salty before adding more seasoning. A thick salsa makes the mixture easier to tuck into tortillas.

Use a slotted spoon for serving if the filling looks juicy. Any leftovers can become a rice bowl the next day.

2. Three-Ingredient Marinara Meatballs

Serves: 4 | Hands-on prep: about 5 minutes | Cook: 3–4 hours on LOW

You can make a warm, cheesy meatball dinner without chopping a single thing. Fully cooked refrigerated meatballs, jarred sauce and mozzarella do the work.

Ingredients

• 1½ lb (680 g) fully cooked, refrigerated meatballs
• 1 jar (24 oz/680 g) marinara sauce
• ½ cup pre-shredded mozzarella
• Optional for serving: bread rolls or ready-cooked pasta

Instructions

1. Place the cooked meatballs in the slow cooker and pour the marinara over them.
2. Stir gently, cover and heat on LOW for 3–4 hours until the meatballs are hot throughout and reach 165°F (74°C).
3. Sprinkle the mozzarella over the meatballs for the last 10–15 minutes and cover until melted.
4. Serve in rolls or over pasta prepared separately, if using.

There is usually enough liquid in a full jar of marinara, so do not add water unless the sauce starts to catch. If your meatballs are frozen, thaw them safely in the refrigerator before cooking.

A handful of salad leaves from a bag makes a quick side. Leftovers work well as a warm sandwich filling.

3. Coconut Chickpea Curry

Serves: 4 | Hands-on prep: about 5 minutes | Cook: 3–4 hours on LOW, plus 20 minutes for peas

This easy curry uses canned ingredients but still tastes creamy and gently spiced. Because the chickpeas are already cooked, the slow cooker mainly brings the flavors together.

Ingredients

• 2 cans (15 oz/425 g each) chickpeas, drained and rinsed
• 1 can (14 oz/400 ml) unsweetened coconut milk
• 1 can (14 oz/400 g) diced tomatoes
• 2 tbsp mild curry paste
• 2 cups frozen peas
• Optional: ready-cooked rice and bottled lime juice

Instructions

1. Add the chickpeas, coconut milk, diced tomatoes and curry paste to the cooker.
2. Stir well, cover and cook on LOW for 3–4 hours until the curry is hot and the flavors have blended.
3. Stir in the frozen peas, cover again and cook for about 20 more minutes until the peas are hot.
4. Taste and serve with warmed ready-cooked rice, adding a squeeze of lime if desired.

Check the curry paste label before buying, since heat levels differ widely. For a thicker sauce, crush a spoonful of chickpeas against the side of the pot.

This dish is vegan if the curry paste is made without fish or shrimp ingredients. It keeps well for the following day’s lunch once properly refrigerated.

4. Tomato, Bean and Frozen-Vegetable Soup

Serves: 4 | Hands-on prep: about 5 minutes | Cook: 4–5 hours on LOW

This is an actual five-minute soup because the vegetables come ready to use. Canned tomatoes and white beans make the broth substantial enough for dinner.

Ingredients

• 2 cans (15 oz/425 g each) cannellini beans, drained and rinsed
• 1 can (28 oz/800 g) crushed tomatoes
• 3 cups low-sodium vegetable broth
• 1 bag (12 oz/340 g) frozen mixed soup vegetables
• 1 tsp dried Italian seasoning
• Optional: 1 tbsp prepared pesto per serving

Instructions

1. Tip the drained beans, tomatoes, broth and frozen vegetables straight into the slow cooker.
2. Add the Italian seasoning and stir to combine.
3. Cover and cook on LOW for 4–5 hours until the vegetables are tender and the soup is hot throughout.
4. Taste and season if needed, then divide among four bowls.
5. Add a spoonful of prepared pesto to each bowl only if you want a stronger herb flavor.

Choose frozen vegetables that include carrots or green beans for a more filling bowl. Avoid adding lots of salt until you have tasted the canned tomatoes and broth together.

Serve with bread if you have it, but the beans already make this a hearty dish. Thin the leftovers with a little water when reheating if the soup becomes thick.

5. Apricot-Mustard Chicken Thighs

Serves: 4 | Hands-on prep: about 5 minutes | Cook: 4–5 hours on LOW

Apricot preserves and Dijon mustard make a sweet-tangy sauce with no mixing bowl. It is a nice change when plain slow-cooked chicken has become boring.

Ingredients

• 1½ lb (680 g) thawed boneless, skinless chicken thighs
• ⅓ cup apricot preserves
• 2 tbsp Dijon mustard
• ¼ cup water
• Optional: microwave-ready rice and bagged salad for serving

Instructions

1. Lay the thawed chicken thighs in the slow cooker.
2. Spoon the apricot preserves and mustard over the chicken, add the water and gently turn the pieces to coat.
3. Cover and cook on LOW for 4–5 hours until chicken reaches 165°F (74°C).
4. Stir the sauce until smooth, then spoon it over the chicken.
5. Serve with warmed ready-cooked rice or a bagged salad if you like.

Dijon is sharp enough to balance the jam, so you do not need extra sugar. If the sauce is too sweet for your taste, add a tiny splash of vinegar at the table.

Keep the thighs whole for serving or shred them into their sauce. Both options work well in a packed lunch.

6. Tangy Barbecue Pulled Pork

Serves: 4 | Hands-on prep: about 5 minutes | Cook: 8–10 hours on LOW

A pork shoulder needs time, but it does not need much attention. Bottled barbecue sauce and apple cider vinegar give you a smoky, slightly tangy sandwich filling.

Ingredients

• 2½ lb (1.1 kg) boneless pork shoulder, ready-trimmed
• ¾ cup bottled barbecue sauce
• ¼ cup apple cider vinegar
• ½ cup water
• Optional: sandwich buns and prepared coleslaw

Instructions

1. Place the thawed pork shoulder in a 5- to 6-quart slow cooker.
2. Pour the barbecue sauce, vinegar and water over the meat.
3. Cover and cook on LOW for 8–10 hours until the pork is tender enough to pull apart with two forks.
4. Move the pork to a board, remove any obvious fat, then shred and return it to its cooking juices.
5. Serve in buns with ready-made coleslaw if you like.

Choose a boneless, ready-trimmed shoulder to keep prep near five minutes. Do not substitute a lean tenderloin, which can dry out over this long cooking time.

Make this on a day when the cooker can be started early enough. Cool extra pork promptly and freeze in meal-sized portions with a little liquid.

7. Red Lentil and Pumpkin Soup

Serves: 4 | Hands-on prep: about 5 minutes | Cook: 4–6 hours on LOW

Canned pumpkin gives this soup a smooth body without any chopping or roasting. Red lentils add substance and disappear into the broth as they soften.

Ingredients

• 1 cup dry red lentils, sorted and rinsed
• 1 can (15 oz/425 g) plain unsweetened pumpkin puree
• 4 cups low-sodium vegetable broth
• 1 can (14 oz/400 g) diced tomatoes
• 1 tsp ground cumin
• ½ cup canned coconut milk, optional
• Optional: bottled lemon juice for serving

Instructions

1. Rinse the lentils in a fine-mesh strainer and put them in the slow cooker.
2. Add the pumpkin puree, broth, tomatoes and cumin, then stir thoroughly.
3. Cover and cook on LOW for 4–6 hours until the lentils are completely tender.
4. Stir well to combine; add a splash of hot water if the soup is thicker than you want.
5. Stir in coconut milk if using and let it warm through before serving, then add a little lemon juice to taste.

Be sure the can says plain pumpkin puree, not pumpkin pie filling. The sweetened, spiced pie version will not work in a savory soup.

The mixture thickens as it cools, so plan to loosen leftovers with water or broth. A bowl makes a good light dinner, especially with toast.

Five minutes of prep works best when your pantry is stocked with a few dependable staples. Keep canned beans, tomato sauce, seasoning jars and a freezer bag of vegetables handy.

Always thaw raw meat and poultry safely before adding them to a slow cooker. Follow your cooker’s fill guidelines, check poultry for 165°F and refrigerate finished leftovers promptly.