5 Easy Dinner Recipes Crockpot Lovers Make Weekly

The nicest part of a slow-cooker dinner is walking into a kitchen that already smells like supper. But nobody wants to come home to mushy vegetables or chicken that has cooked past its best.

These five recipes use affordable ingredients and a few small tricks that make a real difference. Each one feeds about four people and gives you a practical starting time, so dinner is easier to plan.

1. Beef Stew With Carrots and Tender Potatoes

Serves: 4 | Prep: 20 minutes | Cook: 8–9 hours on LOW

A good beef stew should have tender chunks of meat and potatoes that still hold their shape. This version cooks slowly in a savory tomato-and-thyme broth.

Ingredients

• 1½ lb (680 g) beef chuck, cut into 1½-inch cubes
• 1 lb (450 g) Yukon Gold potatoes, cut into 1½-inch pieces
• 3 medium carrots, cut into thick rounds
• 1 medium onion, diced
• 2 cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• ½ tsp black pepper and salt to taste
• Optional: 1 tbsp cornstarch mixed with 1 tbsp cold water

Instructions

1. Put the potatoes, carrots and onion in the bottom of a 5- to 6-quart slow cooker.
2. Add the beef, broth, tomato paste, thyme and pepper, then stir gently to distribute the tomato paste.
3. Cover and cook on LOW for 8–9 hours, until the beef is fork-tender and the potatoes are cooked through.
4. Taste and season with salt, then stir in the cornstarch slurry if you want a thicker gravy.
5. Cover and cook on HIGH for another 15–20 minutes after adding the slurry, until the sauce thickens.

Keep the potato pieces fairly large because tiny cubes can break apart during a long cook. Beef chuck works better than lean steak here because its connective tissue softens with time.

Ladle into bowls with bread if you want something to soak up the gravy. Cool any leftovers promptly and refrigerate for up to four days.

2. Salsa Chicken for Build-Your-Own Tacos

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

This is the sort of dinner that lets everyone choose their own toppings. Chicken thighs stay juicy in salsa and shred easily when they are ready.

Ingredients

• 1½ lb (680 g) thawed boneless, skinless chicken thighs
• 1 jar (16 oz/454 g) chunky salsa
• 1 can (15 oz/425 g) black beans, drained and rinsed
• 1 tsp ground cumin
• 8 small flour or corn tortillas
• Optional: 2 cups bagged shredded cabbage, lime wedges and plain yogurt

Instructions

1. Put the thawed chicken thighs into a 5- to 6-quart slow cooker.
2. Pour in the salsa, beans and cumin, then turn the chicken once to coat.
3. Cover and cook on LOW for 4–5 hours, until the chicken reaches 165°F (74°C) in the thickest part.
4. Shred the chicken with two forks, mix it back into the sauce and let it sit for 5–10 minutes.
5. Warm the tortillas separately and fill them with the chicken and your chosen toppings.

A thick salsa makes a better taco filling than a very watery one. If there is a lot of liquid in the pot, lift out the chicken with a slotted spoon.

Try leftover filling over baked potatoes or rice the next day. For a milder family dinner, use a mild salsa and keep hot sauce on the table.

3. Lemon Garlic Chicken With Green Beans

Serves: 4 | Prep: 10 minutes | Cook: 4–5 hours on LOW, plus the final 40–60 minutes for beans

Lemon and garlic make this chicken taste light and fresh rather than heavy. The green beans go in late so they do not turn dull and limp.

Ingredients

• 1½ lb (680 g) thawed boneless, skinless chicken thighs
• ½ cup low-sodium chicken broth
• 4 garlic cloves, thinly sliced
• 1 tsp dried oregano
• Zest and juice of 1 lemon, kept separate
• 12 oz (340 g) trimmed green beans
• ¼ tsp black pepper and salt to taste
• Optional: cooked rice for serving

Instructions

1. Place the chicken, broth, garlic, oregano, lemon zest and black pepper in the cooker.
2. Cover and cook on LOW for about 3½–4 hours before checking the chicken and planning the remaining time.
3. Add the green beans around the edge of the pot for the final 40–60 minutes; continue cooking until they are tender.
4. Check that the chicken reaches 165°F (74°C) before serving, then stir in the lemon juice.
5. Taste for salt and spoon the chicken, beans and cooking juices over rice if using.

Do not add the lemon juice at the beginning because its bright flavor fades during a long cook. If the beans are very thin, start checking them after 30 minutes.

Boneless thighs are forgiving, but every cooker runs a little differently. Use a thermometer rather than leaving the chicken on for hours after it is done.

4. Barbecue Pulled Pork Sandwiches

Serves: 4 | Prep: 10 minutes | Cook: 8–10 hours on LOW

A small pork shoulder is a useful choice when you want dinner and tomorrow’s lunch from one pot. The meat pulls into soft strands and takes on the barbecue sauce as it cooks.

Ingredients

• 2½ lb (1.1 kg) boneless pork shoulder, excess surface fat trimmed
• 1 medium onion, thinly sliced
• ½ cup barbecue sauce, plus 2 tbsp more for finishing if needed
• ¼ cup apple cider vinegar
• ½ cup water
• 4–6 soft sandwich buns
• Optional: 2 cups prepared vinegar slaw and sliced pickles

Instructions

1. Spread the onion in the base of the slow cooker and set the pork shoulder on top.
2. Mix the barbecue sauce, vinegar and water, then pour over the pork.
3. Cover and cook on LOW for 8–10 hours until the meat shreds easily with two forks.
4. Transfer the pork to a board, remove any large pieces of fat and shred the meat.
5. Return the pork to the pot with enough cooking liquid to keep it moist; add the extra sauce to taste.
6. Pile the pork into buns and top with slaw or pickles if using.

The shoulder needs a long, gentle cook, so a lean pork loin is not a good swap. Do not add so much sauce at the start that the meat ends up swimming in sweet liquid.

For easier lunches, freeze cooled shredded pork in small portions with a spoonful of its juices. Warm refrigerated leftovers thoroughly on the stove or in the microwave.

5. Smoky Lentil and Vegetable Soup

Serves: 4 | Prep: 15 minutes | Cook: 6–7 hours on LOW

This thick, smoky soup is inexpensive enough to make whenever the pantry looks bare. Brown lentils hold their shape and make the bowl satisfying without meat.

Ingredients

• 1 cup dry brown lentils, sorted and rinsed
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 1 can (14 oz/400 g) diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp smoked paprika
• ½ tsp dried thyme
• 2 large handfuls baby spinach
• 1 tbsp lemon juice, plus salt and pepper to taste

Instructions

1. Put the rinsed lentils, carrots, celery, onion, tomatoes, broth, paprika and thyme in the cooker.
2. Stir, cover and cook on LOW for 6–7 hours, until the lentils are completely tender.
3. If the lentils are still firm, keep cooking and add a splash of hot broth or water if the soup looks too thick.
4. Stir in the spinach for the final 10–15 minutes, until wilted.
5. Add the lemon juice, taste and adjust the salt and pepper before serving.

Unlike split red lentils, brown lentils keep a pleasant bite when cooked gently. Make sure they soften fully before serving, since older lentils can take longer.

A spoonful of plain yogurt is lovely on top, although the soup is satisfying without it. It thickens after chilling, so loosen leftovers with water when reheating.

Start with the recipe that uses something you already have in the fridge or pantry. Repeat it once or twice before making changes, because learning your own slow cooker’s timing is what makes dinner truly easy.

Thaw meat before it goes into the slow cooker, and keep the lid on while it cooks. Refrigerate leftovers promptly in shallow containers and use them within three to four days or freeze them.