Oh, the dinner-time struggle is real, isn’t it? Between busy schedules and picky eaters, getting a wholesome meal on the table can feel like a monumental task. That’s where your trusty crock pot comes to the rescue! We’ve gathered 20 incredibly easy, kid-approved recipes that practically cook themselves, turning hectic evenings into relaxed family meals. Get ready to discover your family’s new favorite dinners!
Slow Cooker Mac and Cheese
You know those days when you want something comforting but don’t want to spend hours in the kitchen? This slow cooker mac and cheese is your answer. It’s creamy, cheesy, and practically makes itself while you go about your day.
Ingredients
- Elbow macaroni – 1 lb
- Sharp cheddar cheese – 4 cups shredded
- Whole milk – 2 cups
- Heavy cream – 1 cup
- Butter – ½ cup
- Salt – 1 tsp
- Black pepper – ½ tsp
- Dry mustard – 1 tsp
Instructions
- Spray your slow cooker insert with non-stick cooking spray to prevent sticking.
- Add 1 lb elbow macaroni to the slow cooker.
- Pour 2 cups whole milk and 1 cup heavy cream over the macaroni.
- Add ½ cup butter, cut into small pieces, distributing evenly.
- Sprinkle 1 tsp salt, ½ tsp black pepper, and 1 tsp dry mustard over the mixture.
- Stir everything together until well combined.
- Cover and cook on LOW heat for 2 hours without opening the lid (this helps maintain even cooking temperature).
- After 2 hours, stir in 4 cups shredded sharp cheddar cheese until completely melted and smooth.
- Continue cooking on LOW for another 30 minutes to allow flavors to meld.
- Check that the macaroni is tender by tasting a piece – it should be soft but not mushy.
- If the sauce seems too thick, stir in an additional ¼ cup milk to reach your desired consistency.
- Turn off the slow cooker and let sit for 10 minutes before serving (this allows the cheese sauce to thicken slightly).
What makes this mac and cheese special is its velvety texture that clings perfectly to every noodle. The sharp cheddar gives it a tangy depth that balances the rich creaminess beautifully. Try topping it with crispy breadcrumbs or serving alongside pulled pork for a next-level comfort food experience.
Crock Pot Chicken Tacos
Just imagine coming home to the most incredible taco aroma filling your kitchen. You’ll love how these Crock Pot chicken tacos practically make themselves while you’re busy with other things. They’re perfect for those nights when you want something delicious without any fuss.
Ingredients
Chicken breasts – 2 lbs
Taco seasoning – 2 tbsp
Chicken broth – ½ cup
Lime juice – 2 tbsp
Corn tortillas – 12
Shredded lettuce – 2 cups
Shredded cheese – 1 cup
Sour cream – ½ cup
Instructions
1. Place 2 lbs of chicken breasts in the bottom of your Crock Pot.
2. Sprinkle 2 tbsp of taco seasoning evenly over the chicken.
3. Pour ½ cup of chicken broth and 2 tbsp of lime juice over the seasoned chicken.
4. Cover the Crock Pot with the lid.
5. Cook on low heat for 6 hours or on high heat for 3 hours.
6. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
7. Remove the chicken from the Crock Pot and place it on a cutting board.
8. Use two forks to shred the chicken completely.
9. Return the shredded chicken to the Crock Pot and stir it into the cooking liquid.
10. Let the chicken sit in the warm Crock Pot for 10 minutes to absorb the flavors.
11. Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side.
12. Place 2 cups of shredded lettuce in a serving bowl.
13. Place 1 cup of shredded cheese in a separate serving bowl.
14. Place ½ cup of sour cream in a small serving dish.
15. Spoon the shredded chicken onto the warmed tortillas.
16. Top the tacos with shredded lettuce, shredded cheese, and sour cream. You’ll adore how the tender, juicy chicken practically melts in your mouth with that perfect blend of zesty lime and warm spices. Try serving these over a bed of rice for a hearty bowl, or stuff them into tortilla chips for amazing nachos—they’re so versatile!
Easy Crock Pot Pizza Casserole
Fancy a pizza night without all the work? This easy crock pot pizza casserole is your new best friend. You just toss everything in and let the slow cooker do the magic while you relax.
Ingredients
- Ground beef – 1 lb
- Penne pasta – 8 oz
- Pizza sauce – 24 oz
- Shredded mozzarella cheese – 2 cups
- Pepperoni slices – 4 oz
- Water – 1 cup
Instructions
- Brown 1 lb ground beef in a skillet over medium-high heat until no pink remains, about 8–10 minutes, then drain the grease completely to avoid a greasy casserole.
- Spray the inside of your crock pot with non-stick cooking spray to prevent sticking.
- Add 8 oz uncooked penne pasta to the crock pot.
- Spread the cooked ground beef evenly over the pasta.
- Pour 24 oz pizza sauce over the beef and pasta.
- Add 1 cup water to the crock pot and stir everything together until well combined.
- Top the mixture evenly with 2 cups shredded mozzarella cheese.
- Arrange 4 oz pepperoni slices in a single layer on top of the cheese.
- Cover the crock pot and cook on LOW for 4 hours until the pasta is tender and the cheese is melted and bubbly. Do not open the lid during cooking to maintain even heat.
- Let the casserole rest for 10 minutes after cooking to allow it to set up for easier serving.
Just imagine pulling apart cheesy, saucy layers with that classic pepperoni kick. It’s hearty, comforting, and perfect for scooping straight from the crock pot at game day gatherings. Try topping leftovers with a fresh sprinkle of basil for a bright twist the next day.
Kid-Friendly Crock Pot Meatballs
Now, picture this: you’ve got a busy week ahead, but you still want to serve up something delicious that the whole family will love. These crock pot meatballs are your new best friend—they’re incredibly easy to throw together and practically cook themselves while you tackle your to-do list.
Ingredients
Ground beef – 1 lb
Breadcrumbs – ½ cup
Egg – 1
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Marinara sauce – 24 oz
Instructions
1. In a large mixing bowl, combine 1 lb ground beef, ½ cup breadcrumbs, 1 egg, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
2. Use your hands to mix all ingredients until just combined, being careful not to overwork the meat.
3. Roll the mixture into 1-inch meatballs, placing them on a clean surface as you go.
4. Pour 24 oz marinara sauce into the bottom of your crock pot.
5. Arrange the meatballs in a single layer in the sauce.
6. Cover the crock pot and cook on LOW for 6 hours or HIGH for 3 hours.
7. Check the meatballs at the 5-hour mark (if cooking on LOW) or 2.5-hour mark (if cooking on HIGH) to ensure they’re cooked through—they should reach an internal temperature of 165°F.
8. Gently stir the meatballs in the sauce before serving.
My family loves how these meatballs turn out tender and juicy, soaking up all that rich marinara flavor. They’re perfect served over spaghetti, stuffed into sub rolls for meatball sandwiches, or even enjoyed straight from the crock pot with toothpicks for an easy appetizer.
Slow Cooker BBQ Pulled Chicken Sliders
Aren’t you always looking for those no-fuss meals that practically cook themselves? These slow cooker BBQ pulled chicken sliders are perfect for busy days when you want something delicious without the effort. Just toss everything in the crockpot and let it work its magic while you go about your day.
Ingredients
Chicken breasts – 2 lbs
BBQ sauce – 1 cup
Chicken broth – ½ cup
Brown sugar – 2 tbsp
Apple cider vinegar – 1 tbsp
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Slider buns – 12
Instructions
1. Place 2 lbs of chicken breasts in your slow cooker.
2. In a medium bowl, whisk together 1 cup BBQ sauce, ½ cup chicken broth, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper until fully combined.
3. Pour the sauce mixture over the chicken breasts in the slow cooker, making sure all chicken pieces are coated.
4. Cover the slow cooker and cook on LOW heat for 6 hours or HIGH heat for 3 hours.
5. After cooking time is complete, use two forks to shred the chicken directly in the slow cooker.
6. Stir the shredded chicken to coat it evenly with the remaining sauce.
7. Let the chicken sit in the warm slow cooker for 15 minutes to absorb more flavor.
8. Toast 12 slider buns in a 350°F oven for 5 minutes until lightly golden.
9. Use a slotted spoon to scoop the pulled chicken onto the bottom halves of the toasted buns.
10. Top with the remaining bun halves and serve immediately.
The chicken becomes incredibly tender and shreds easily with forks, while the sauce develops a sweet and tangy flavor that soaks into every bite. Try serving these sliders with a simple coleslaw right on top for added crunch, or pack them for your next picnic—they’re just as good at room temperature.
Crock Pot Cheesy Quesadilla Dip
Now, imagine this: you’re craving something cheesy, warm, and ridiculously easy. You throw a few ingredients into your slow cooker, and a few hours later, you’ve got a dip that tastes like the inside of your favorite quesadilla. It’s the ultimate comfort food for game day, potlucks, or just a cozy night in.
Ingredients
- Cream cheese – 8 ounces
- Salsa – 1 cup
- Shredded cheddar cheese – 2 cups
- Shredded Monterey Jack cheese – 1 cup
- Ground cumin – 1 tsp
- Chili powder – 1 tsp
- Tortilla chips – for serving
Instructions
- Place the 8 ounces of cream cheese into the bowl of your Crock Pot.
- Pour 1 cup of salsa over the cream cheese.
- Add 2 cups of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese to the Crock Pot.
- Sprinkle 1 tsp of ground cumin and 1 tsp of chili powder over the cheese mixture.
- Cover the Crock Pot with its lid.
- Set the Crock Pot to the LOW heat setting.
- Cook the dip for 2 hours.
- Remove the lid after 2 hours.
- Stir the dip vigorously until all ingredients are fully combined and the texture is smooth. Tip: For extra creaminess, let the cream cheese soften at room temperature for 30 minutes before starting.
- Replace the lid.
- Continue cooking on LOW for another 30 minutes to let the flavors meld. Tip: If the dip seems too thick, stir in a tablespoon of milk to reach your desired consistency.
- Serve the dip warm directly from the Crock Pot. Tip: Keep it on the WARM setting if serving over a longer period to maintain the perfect gooey texture.
What you end up with is a gloriously gooey, melty dip with a subtle kick from the spices and salsa. The blend of cheddar and Monterey Jack gives it that classic quesadilla flavor, perfect for scooping up with tortilla chips. For a fun twist, try serving it with mini bell pepper halves or crispy tortilla strips for dipping.
Easy Crock Pot Chicken Noodle Soup
Easing into comfort food season just got simpler with this hands-off crock pot version. You’ll love how the slow cooker does all the work while filling your kitchen with that classic chicken noodle aroma. It’s the perfect cozy meal for busy weeknights or when you’re feeling under the weather.
Ingredients
– Chicken breasts – 1 lb
– Carrots – 2 cups, sliced
– Celery – 1 cup, chopped
– Onion – 1 medium, diced
– Chicken broth – 6 cups
– Egg noodles – 8 oz
– Salt – 1 tsp
– Black pepper – ½ tsp
– Dried thyme – 1 tsp
Instructions
1. Place 1 lb chicken breasts in the bottom of your crock pot.
2. Add 2 cups sliced carrots, 1 cup chopped celery, and 1 diced medium onion around the chicken.
3. Pour 6 cups chicken broth over the ingredients until everything is submerged.
4. Stir in 1 tsp salt, ½ tsp black pepper, and 1 tsp dried thyme.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily with a fork.
6. Remove chicken breasts and shred using two forks.
7. Return shredded chicken to the crock pot.
8. Add 8 oz egg noodles and stir to combine.
9. Cover and cook on HIGH for 30 minutes until noodles are tender.
10. Tip: For extra flavor, sauté your vegetables in a pan for 5 minutes before adding to the crock pot.
11. Tip: Don’t overcook the noodles—they’ll continue softening in the hot broth even after cooking.
12. Tip: If the soup seems too thick after adding noodles, stir in ½ cup additional broth to reach your preferred consistency.
Zesty with herbaceous thyme notes and deeply comforting, this soup boasts tender chicken and perfectly cooked noodles in every spoonful. The broth develops incredible depth from the slow simmering process. Try serving it with crusty bread for dipping or topping with fresh parsley for a bright finish.
Slow Cooker Mini Corn Dogs
Gosh, you know those days when you’re craving fair food but don’t want to deal with frying? These slow cooker mini corn dogs are your new best friend—they’re ridiculously easy and perfect for game day or casual gatherings.
Ingredients
Hot dogs – 8
Cornbread mix – 1 box (8.5 oz)
Milk – ⅔ cup
Egg – 1
Instructions
1. Cut each hot dog into 3 equal pieces using a sharp knife.
2. Insert a toothpick into each hot dog piece, leaving enough handle to grip.
3. Whisk together the cornbread mix, milk, and egg in a medium bowl until no lumps remain.
4. Pour the batter into a 4-quart slow cooker that has been lightly greased with cooking spray.
5. Arrange the toothpick-hot dog pieces evenly throughout the batter, pressing them halfway in.
6. Cover the slow cooker and cook on HIGH for 2 hours—do not open the lid during cooking.
7. Check for doneness by inserting a toothpick into the cornbread; it should come out clean.
8. Carefully remove the mini corn dogs using the toothpicks as handles.
Kind of magical how these turn out, right? The cornbread stays moist and slightly sweet against the savory hot dog, with that classic golden exterior. Try serving them with a trio of dipping sauces like spicy mustard, ketchup, and cheese sauce for that full fairground experience.
Crock Pot Spaghetti and Meat Sauce
Keeping dinner simple has never been easier than with this slow cooker spaghetti and meat sauce. You just toss everything in the pot and let it do all the work while you go about your day. It’s the perfect solution for busy weeknights when you want a comforting meal without the fuss.
Ingredients
- Ground beef – 1 lb
- Spaghetti – 8 oz
- Crushed tomatoes – 24 oz
- Onion – 1 cup, diced
- Garlic – 2 cloves, minced
- Beef broth – 1 cup
- Italian seasoning – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Brown the ground beef in a skillet over medium-high heat for 5-7 minutes until no pink remains.
- Drain the excess grease from the beef using a colander.
- Transfer the cooked beef to your Crock Pot.
- Add the diced onion and minced garlic to the Crock Pot.
- Pour in the crushed tomatoes and beef broth.
- Sprinkle the Italian seasoning, salt, and black pepper over the mixture.
- Stir all ingredients until well combined.
- Cover the Crock Pot and cook on low heat for 6 hours.
- Break the spaghetti in half and submerge it in the sauce.
- Cover and cook on high for 30 more minutes until pasta is al dente.
- Turn off the Crock Pot and let it sit for 5 minutes before serving.
Comforting and hearty, this sauce clings perfectly to every strand of pasta. The slow cooking gives it a rich, deep flavor that tastes like it simmered all day. Try topping it with fresh basil or serving it with garlic bread for a complete meal that everyone will love.
Kid-Approved Crock Pot Sloppy Joes
Ugh, you know those nights when everyone’s hungry but nobody wants to cook? This slow cooker sloppy joe recipe is your new best friend—it practically makes itself while you handle everything else. Just toss everything in the crock pot and let it work its magic.
Ingredients
Ground beef – 1 lb
Ketchup – ¾ cup
Brown sugar – 2 tbsp
Yellow mustard – 1 tbsp
Worcestershire sauce – 1 tsp
Hamburger buns – 4
Instructions
1. Brown 1 lb ground beef in a skillet over medium-high heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon.
2. Drain all excess grease from the skillet using a colander. Tip: Press the meat with your spoon against the colander sides to remove every bit of fat for a less greasy final dish.
3. Transfer the drained ground beef to your slow cooker.
4. Add ¾ cup ketchup, 2 tbsp brown sugar, 1 tbsp yellow mustard, and 1 tsp Worcestershire sauce directly to the slow cooker.
5. Stir all ingredients together until fully combined. Tip: Make sure the brown sugar dissolves completely—no sugary lumps should remain.
6. Cover the slow cooker and cook on LOW for 4 hours. Tip: Don’t peek during cooking—keeping the lid closed maintains steady temperature and cooking time.
7. Toast 4 hamburger buns in a toaster or oven at 350°F for 3-4 minutes until lightly golden.
8. Spoon the hot sloppy joe mixture generously onto the bottom halves of the toasted buns.
9. Place the top bun halves over the filling to complete the sandwiches.
Hearty and satisfying, these sloppy joes have that perfect sweet-tangy balance with a thick, scoopable texture that holds together nicely on the bun. For a fun twist, try serving them over crispy tater tots instead of buns—kids go crazy for the extra crunch.
Slow Cooker Honey Garlic Chicken Bites
You know those days when you want something delicious but don’t want to spend hours in the kitchen? These slow cooker honey garlic chicken bites are your answer. They’re sweet, savory, and practically make themselves while you go about your day.
Ingredients
Chicken breast – 1.5 lbs
Honey – ⅓ cup
Soy sauce – ¼ cup
Ketchup – 2 tbsp
Garlic – 3 cloves, minced
Cornstarch – 1 tbsp
Water – 2 tbsp
Instructions
1. Cut 1.5 lbs chicken breast into 1-inch cubes. 2. Place chicken cubes in your slow cooker. 3. In a small bowl, combine ⅓ cup honey, ¼ cup soy sauce, 2 tbsp ketchup, and 3 minced garlic cloves. 4. Pour the honey garlic mixture over the chicken in the slow cooker. 5. Stir gently to coat all chicken pieces evenly. 6. Cover and cook on LOW for 3 hours or HIGH for 1.5 hours. 7. After cooking time, use a slotted spoon to transfer chicken to a serving bowl, leaving sauce in the slow cooker. 8. Turn slow cooker to HIGH setting. 9. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water until smooth. 10. Stir the cornstarch slurry into the sauce in the slow cooker. 11. Cook uncovered for 15-20 minutes, stirring occasionally, until sauce thickens to a glaze consistency. 12. Pour the thickened glaze over the chicken bites and toss to coat. Looking for that perfect sticky texture? The cornstarch slurry is key for creating that glossy restaurant-style glaze. These chicken bites come out incredibly tender with that perfect sweet-savory balance. Serve them over rice for a complete meal, or pile them high as an appetizer at your next gathering.
Crock Pot Cheesy Potato Casserole
Sometimes you just need that perfect comfort food that practically makes itself. Seriously, this cheesy potato casserole is the ultimate set-it-and-forget-it dish for busy days when you want something cozy without the fuss. You’ll love how the flavors melt together while you go about your day.
Ingredients
- Frozen shredded hash browns – 1 (30 oz) bag
- Cream of chicken soup – 1 (10.5 oz) can
- Sour cream – 1 cup
- Shredded cheddar cheese – 2 cups
- Butter – ½ cup, melted
- French fried onions – 1 cup
Instructions
- Spray your Crock Pot with nonstick cooking spray to prevent sticking.
- Pour the entire bag of frozen shredded hash browns into the Crock Pot.
- Add the cream of chicken soup, sour cream, and shredded cheddar cheese directly on top of the hash browns.
- Pour the melted butter evenly over the mixture. Tip: Using melted butter helps distribute fat evenly for a richer flavor.
- Stir all ingredients thoroughly until the hash browns are fully coated.
- Spread the mixture evenly in the Crock Pot with a spatula.
- Place the lid securely on the Crock Pot.
- Cook on LOW heat for 5–6 hours. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and moisture.
- Check that the potatoes are tender by inserting a fork—it should slide in easily.
- Sprinkle the French fried onions evenly over the top of the casserole.
- Replace the lid and cook for an additional 15 minutes on LOW heat. Tip: Adding the onions at the end keeps them crispy for texture contrast.
- Turn off the Crock Pot and let the casserole rest for 5 minutes before serving.
With its creamy, cheesy interior and crunchy onion topping, this casserole is pure comfort in every bite. Try serving it alongside grilled chicken or as a standout potluck dish that always disappears fast.
Easy Crock Pot Taco Soup
Very few meals are as satisfying as coming home to a warm, ready-to-eat dinner that basically cooked itself. You just dump everything in the crock pot in the morning, and by dinner time, you’ve got a flavorful, comforting soup that tastes like you spent all day in the kitchen. It’s the ultimate set-it-and-forget-it meal for those busy weeknights.
Ingredients
Ground beef – 1 lb
Yellow onion – 1, diced
Black beans – 1 (15 oz) can, drained and rinsed
Corn – 1 (15 oz) can, drained
Diced tomatoes – 1 (14.5 oz) can
Beef broth – 4 cups
Taco seasoning – 1 (1 oz) packet
Instructions
1. Brown the 1 lb of ground beef in a skillet over medium-high heat for 8-10 minutes, breaking it up with a spoon until no pink remains.
2. Drain any excess grease from the cooked ground beef using a colander.
3. Transfer the cooked and drained ground beef to your crock pot.
4. Add the diced yellow onion to the crock pot.
5. Pour in the drained and rinsed can of black beans.
6. Add the drained can of corn.
7. Pour in the can of diced tomatoes, including the juices.
8. Add the 4 cups of beef broth to the crock pot.
9. Sprinkle the entire packet of taco seasoning over the other ingredients.
10. Stir all the ingredients in the crock pot until well combined.
11. Place the lid securely on the crock pot.
12. Cook on LOW heat for 6-8 hours or on HIGH heat for 3-4 hours.
13. Remove the lid carefully, avoiding the steam.
14. Ladle the hot soup into bowls for serving.
This soup has a wonderfully thick, almost chili-like texture that’s perfect for scooping up with tortilla chips. The flavors meld together beautifully during the slow cooking process, creating a rich, savory broth with just the right amount of kick from the taco seasoning. Try serving it over a bed of rice or with a big dollop of cool sour cream to balance the spices.
Slow Cooker Peanut Butter Hot Chocolate
Sometimes you just need a warm, cozy drink that feels like a hug from the inside. Slow cooker peanut butter hot chocolate is exactly that—creamy, rich, and perfect for chilly days when you want something special without much effort. It’s basically dessert in a mug!
Ingredients
Milk – 4 cups
Heavy cream – 1 cup
Semi-sweet chocolate chips – 1 cup
Creamy peanut butter – ½ cup
Vanilla extract – 1 tsp
Salt – ¼ tsp
Instructions
1. Pour 4 cups of milk and 1 cup of heavy cream into your slow cooker.
2. Add 1 cup of semi-sweet chocolate chips, ½ cup of creamy peanut butter, and ¼ tsp of salt to the slow cooker.
3. Stir all ingredients together until the peanut butter is mostly incorporated.
4. Cover the slow cooker with its lid.
5. Set the slow cooker to LOW heat.
6. Cook for 2 hours, stirring every 30 minutes to prevent scorching on the bottom.
7. Check that the chocolate chips are fully melted and the mixture is smooth after 2 hours.
8. Stir in 1 tsp of vanilla extract.
9. Ladle the hot chocolate into mugs immediately.
Blend it with a handheld frother right before serving for an extra creamy texture. The peanut butter makes it wonderfully thick and nutty, while the chocolate keeps it deeply satisfying. Try topping it with whipped cream and a drizzle of melted peanut butter for an indulgent twist!
Crock Pot Teriyaki Chicken Rice Bowls
Know those days when you want something delicious but don’t want to spend hours in the kitchen? This Crock Pot teriyaki chicken comes together with minimal effort. You’ll love coming home to this ready-to-eat meal.
Ingredients
Chicken thighs – 2 lbs
Soy sauce – ½ cup
Brown sugar – ¼ cup
Rice vinegar – 2 tbsp
Garlic – 3 cloves
Ginger – 1 tbsp
Cornstarch – 2 tbsp
Water – ¼ cup
Cooked rice – 4 cups
Instructions
1. Place 2 lbs of chicken thighs in your Crock Pot.
2. In a small bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, 2 tbsp rice vinegar, 3 minced garlic cloves, and 1 tbsp grated ginger.
3. Pour the sauce mixture over the chicken in the Crock Pot.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches 165°F internally.
5. Remove the cooked chicken from the Crock Pot and shred it using two forks.
6. In a separate small bowl, create a slurry by mixing 2 tbsp cornstarch with ¼ cup water until smooth.
7. Whisk the cornstarch slurry into the sauce remaining in the Crock Pot.
8. Return the shredded chicken to the Crock Pot and stir to coat with the thickened sauce.
9. Cook for an additional 15 minutes on HIGH until the sauce has thickened to a glaze consistency.
10. Serve the teriyaki chicken over 4 cups of cooked rice.
Chicken becomes incredibly tender after slow cooking, practically falling apart with just a fork. The teriyaki glaze coats every piece with that perfect sweet-salty balance. Try topping your bowls with sesame seeds or sliced green onions for extra texture and freshness.
Kid-Friendly Crock Pot French Toast Casserole
Visions of leisurely weekend mornings just got a whole lot easier with this make-ahead breakfast. You’ll love how this crock pot version of French toast casserole lets you wake up to a warm, comforting meal without any morning fuss. It’s the perfect solution for busy families or when you have overnight guests.
Ingredients
Bread – 8 cups cubed
Eggs – 6 large
Milk – 2 cups
Brown sugar – ½ cup
Vanilla extract – 2 tsp
Cinnamon – 1 tsp
Butter – ¼ cup
Instructions
1. Grease the inside of your crock pot with cooking spray or butter.
2. Place 8 cups of cubed bread evenly in the bottom of the crock pot.
3. In a large mixing bowl, whisk together 6 large eggs until well beaten.
4. Add 2 cups of milk to the eggs and whisk until fully combined.
5. Stir in ½ cup of brown sugar, 2 tsp vanilla extract, and 1 tsp cinnamon until the sugar dissolves.
6. Pour the egg mixture evenly over the bread cubes in the crock pot.
7. Use a spatula to gently press down on the bread, ensuring all pieces are soaked in the liquid.
8. Dot the top of the casserole with ¼ cup of butter cut into small pieces.
9. Cover the crock pot with the lid and cook on low heat for 4 hours.
10. Check the casserole at 3.5 hours – it’s done when the center is set and the edges are golden brown.
11. Let the casserole rest for 10 minutes before serving to allow it to set properly.
You’ll adore the custardy interior and crispy top that develops during the slow cooking process. The cinnamon and vanilla create that classic French toast flavor kids can’t resist. Try serving it with fresh berries or a drizzle of maple syrup for an extra special touch.
Slow Cooker Cheeseburger Soup
Haven’t we all wished we could just throw everything in a pot and end up with something amazing? This slow cooker cheeseburger soup is exactly that kind of magic. You get all the cozy, comforting flavors of your favorite burger in a warm, creamy bowl.
Ingredients
Ground beef – 1 lb
Onion – 1 cup, diced
Beef broth – 4 cups
Diced potatoes – 3 cups
Cheddar cheese – 2 cups, shredded
Heavy cream – 1 cup
Flour – ¼ cup
Butter – 2 tbsp
Instructions
1. Brown the ground beef in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a spatula.
2. Drain all excess grease from the beef using a colander or by carefully tipping the skillet and soaking it up with paper towels.
3. Transfer the cooked ground beef to your slow cooker.
4. Add the diced onion, beef broth, and diced potatoes to the slow cooker.
5. Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours.
6. In a separate small saucepan, melt the butter over medium heat.
7. Whisk the flour into the melted butter and cook for 1 minute to create a roux, stirring constantly to prevent burning.
8. Slowly whisk the heavy cream into the roux until the mixture is smooth and thickened, about 2-3 minutes.
9. Stir the cream mixture into the slow cooker until fully incorporated.
10. Add the shredded cheddar cheese to the slow cooker and stir until completely melted, about 5 minutes.
11. Let the soup sit for 10 minutes uncovered to thicken slightly before serving.
Doesn’t this soup hit all the right notes? The potatoes are tender, the broth is rich and cheesy, and the ground beef adds that classic burger heartiness. Try topping it with extra shredded cheese, crumbled bacon, or even some pickle slices for that true cheeseburger experience.
Crock Pot Apple Cinnamon Oatmeal
Ever have one of those mornings where you wish breakfast would just make itself? You’re in luck—this cozy, hands-off oatmeal cooks overnight in your slow cooker, so you wake up to a warm, spiced breakfast that feels like a hug in a bowl.
Ingredients
- Steel-cut oats – 1 cup
- Water – 4 cups
- Apples – 2, peeled and chopped
- Brown sugar – ¼ cup
- Cinnamon – 1 tsp
- Salt – ¼ tsp
Instructions
- Spray the inside of your Crock Pot with nonstick cooking spray to prevent sticking.
- Add 1 cup steel-cut oats, 4 cups water, 2 peeled and chopped apples, ¼ cup brown sugar, 1 tsp cinnamon, and ¼ tsp salt to the Crock Pot.
- Stir all ingredients together until well combined.
- Cover the Crock Pot with its lid.
- Set the Crock Pot to LOW heat.
- Cook for 7 hours.
- Remove the lid carefully to avoid steam.
- Stir the oatmeal thoroughly to incorporate any settled ingredients.
- Check that the oatmeal has thickened and the apples are tender.
- Serve immediately.
Rich and creamy with soft, sweet apples in every bite, this oatmeal is perfect straight from the pot. For a fun twist, top it with a drizzle of maple syrup or a sprinkle of toasted walnuts—it’s like dessert for breakfast, but totally acceptable at 7 a.m.
Easy Crock Pot Chicken Alfredo
Sometimes you just need a creamy, comforting pasta dish that practically makes itself. This easy Crock Pot chicken Alfredo is exactly that—tender chicken and rich sauce simmer together while you go about your day. You’ll love coming home to this cozy meal.
Ingredients
Chicken breasts – 1.5 lbs
Heavy cream – 1 cup
Cream cheese – 4 oz
Chicken broth – ½ cup
Garlic powder – 1 tsp
Onion powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Fettuccine – 12 oz
Parmesan cheese – 1 cup
Instructions
1. Place 1.5 lbs chicken breasts in the bottom of your Crock Pot.
2. Pour 1 cup heavy cream over the chicken.
3. Add 4 oz cream cheese in chunks around the chicken.
4. Pour ½ cup chicken broth into the Crock Pot.
5. Sprinkle 1 tsp garlic powder evenly over the mixture.
6. Sprinkle 1 tsp onion powder evenly over the mixture.
7. Add 1 tsp salt and ½ tsp black pepper.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
9. Remove chicken breasts and shred with two forks.
10. Return shredded chicken to the Crock Pot.
11. Cook 12 oz fettuccine according to package directions until al dente.
12. Drain pasta and add to the Crock Pot.
13. Stir in 1 cup grated Parmesan cheese until melted and creamy.
14. Let everything warm together for 15 minutes on LOW.
What makes this Alfredo special is how the slow cooking deepens the garlic flavor while keeping the chicken incredibly tender. The sauce clings perfectly to every strand of pasta, making each bite rich and satisfying. Try serving it with a sprinkle of fresh parsley or alongside roasted broccoli for a complete meal that feels fancy but couldn’t be simpler.
Slow Cooker Chocolate Lava Cake
Ever have one of those days where you need chocolate but don’t want to fuss? This slow cooker chocolate lava cake is your new best friend. It’s ridiculously easy and makes your whole house smell amazing.
Ingredients
- Chocolate cake mix – 1 box (15.25 oz)
- Water – 1 ¼ cups
- Vegetable oil – ½ cup
- Eggs – 3 large
- Chocolate pudding mix – 1 box (3.9 oz)
- Milk – 2 cups
- Chocolate chips – 1 cup
Instructions
- Spray your 6-quart slow cooker generously with cooking spray to prevent sticking.
- In a large bowl, combine the chocolate cake mix, 1 ¼ cups water, ½ cup vegetable oil, and 3 large eggs.
- Whisk the batter on medium speed for 2 minutes until completely smooth and no lumps remain.
- Pour the cake batter evenly into the prepared slow cooker.
- In a separate medium bowl, whisk together 1 box chocolate pudding mix and 2 cups milk until thickened, about 2 minutes.
- Pour the pudding mixture evenly over the cake batter in the slow cooker—do not stir.
- Sprinkle 1 cup chocolate chips evenly across the top layer.
- Cover the slow cooker with its lid and cook on HIGH heat for 2 hours 30 minutes until the edges are set but the center still jiggles slightly when shaken.
- Turn off the slow cooker and let the cake rest, uncovered, for 30 minutes to firm up before serving.
Just scoop it warm into bowls for that perfect molten center. The cake stays incredibly moist while the pudding creates a silky lava flow. Try it with a scoop of vanilla ice cream melting over the top—pure comfort in every bite.
Summary
Versatile and family-friendly, these 20 easy crock pot recipes make mealtime stress-free and delicious for kids. We hope you find some new family favorites! Give them a try, then share which recipes your little ones loved most in the comments below. Don’t forget to pin this article to your Pinterest boards so other busy parents can discover these tasty ideas too. Happy slow cooking!
