20 Easy Kid Friendly Crock Pot Recipes Delicious

Oh, the struggle is real when it comes to getting a wholesome, delicious dinner on the table that your kids will actually eat. Imagine coming home to a meal that’s already cooked, filling your kitchen with amazing smells, and pleasing even the pickiest of eaters. Get ready to make life easier and dinnertime happier with these 20 easy, kid-friendly crock pot recipes your whole family will love!

Slow Cooker Mac and Cheese

Haven’t we all had those days where we crave the ultimate comfort food but don’t want to babysit the stove? That’s exactly why my slow cooker mac and cheese has become my go-to recipe for busy weeknights and casual gatherings alike. I first perfected this recipe during a particularly hectic holiday season when my stove was occupied with other dishes, and now it’s a family favorite that requires minimal effort for maximum cheesy payoff.

Ingredients

– 1 pound elbow macaroni
– 4 cups shredded sharp cheddar cheese
– 2 cups whole milk
– 1 cup heavy cream
– ½ cup unsalted butter, cut into small cubes
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ½ teaspoon kosher salt
– ¼ cup all-purpose flour

Instructions

1. Cook 1 pound of elbow macaroni according to package directions until al dente, about 7-8 minutes.
2. Drain the cooked pasta thoroughly and transfer it to your slow cooker insert.
3. Sprinkle ¼ cup all-purpose flour evenly over the warm pasta and toss to coat completely.
4. Add ½ cup cubed unsalted butter, distributing the pieces evenly throughout the pasta.
5. Pour in 2 cups whole milk and 1 cup heavy cream, making sure all pasta is submerged.
6. Stir in 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and ½ teaspoon kosher salt.
7. Cooking Tip: Reserve ½ cup of shredded sharp cheddar cheese for the final topping to create a beautiful golden crust.
8. Add the remaining 3½ cups shredded sharp cheddar cheese to the slow cooker and mix thoroughly until combined.
9. Cooking Tip: For extra creaminess, stir the mixture once during cooking to prevent the cheese from settling at the bottom.
10. Cover and cook on LOW heat for 2 hours, checking at the 1.5-hour mark for doneness.
11. Cooking Tip: If the sauce seems too thick after cooking, stir in additional warm milk, ¼ cup at a time, until reaching your desired consistency.
12. Sprinkle the reserved ½ cup shredded cheddar cheese over the top during the last 15 minutes of cooking.
13. Let the mac and cheese rest for 10 minutes before serving to allow the sauce to thicken slightly.

What makes this slow cooker version so special is the way the cheeses melt into the most velvety, clingy sauce that coats every single noodle. The smoked paprika adds this subtle warmth that plays beautifully against the sharp cheddar, creating layers of flavor in what might seem like a simple dish. I love serving it straight from the slow cooker at potlucks or topping individual bowls with crispy bacon bits and chopped fresh chives for that perfect textural contrast.

Crock Pot Chicken Tacos

Perfect for those busy weeknights when you want something delicious without the fuss, I first discovered this recipe during a hectic holiday season when my family was craving tacos but I had zero energy for complicated cooking. Pulling out my trusty slow cooker felt like a lifesaver, and now this has become my go-to meal prep solution that fills the house with the most incredible aromas all day long.

Ingredients

– 2 pounds boneless, skinless chicken thighs
– 1 packet (1 ounce) zesty taco seasoning
– 1 cup rich chicken broth
– 1/4 cup freshly squeezed lime juice
– 1 medium yellow onion, thinly sliced
– 3 cloves aromatic garlic, minced
– 1 can (4 ounces) fire-roasted diced green chiles
– 12 warm corn tortillas
– 1 cup fresh cilantro leaves, roughly chopped
– 1/2 cup crumbled cotija cheese
– 1 ripe avocado, sliced

Instructions

1. Place 2 pounds boneless, skinless chicken thighs in the bottom of your 6-quart slow cooker.
2. Sprinkle the entire packet of zesty taco seasoning evenly over the chicken.
3. Pour 1 cup rich chicken broth and 1/4 cup freshly squeezed lime juice over the seasoned chicken.
4. Scatter 1 medium thinly sliced yellow onion and 3 cloves minced aromatic garlic around the chicken.
5. Spoon 1 can fire-roasted diced green chiles evenly across the top.
6. Cover and cook on LOW for 6 hours until the chicken shreds easily with two forks. Tip: Don’t peek during cooking—each time you lift the lid, you add 15-20 minutes to your cooking time.
7. Using two forks, shred the chicken directly in the slow cooker, mixing it with the cooking liquid.
8. Warm 12 corn tortillas by heating them in a dry skillet for 30 seconds per side until pliable. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel.
9. Assemble tacos by placing shredded chicken mixture in the center of each warm tortilla.
10. Top each taco with fresh cilantro leaves, crumbled cotija cheese, and sliced avocado. Tip: For extra flavor, lightly toast your tortillas over an open gas flame for 5-10 seconds each side if you have a gas stove.
Creating these tacos results in incredibly tender, juicy chicken that practically melts in your mouth with just the right amount of zesty kick from the seasoning and lime. The slow cooking process allows the flavors to develop beautifully, giving you chicken that’s perfectly seasoned throughout every bite. I love serving these with extra lime wedges for squeezing and sometimes even adding a quick cabbage slaw for extra crunch that complements the soft texture of the chicken.

Easy BBQ Pulled Pork Sliders

Perfect for game day or casual gatherings, these BBQ pulled pork sliders have become my go-to crowd-pleaser after discovering how incredibly simple they are to make in the slow cooker. I love how the house fills with that smoky aroma all day, making everyone eagerly anticipate dinner time.

Ingredients

• 3 pounds boneless pork shoulder, trimmed of excess fat
• 1 cup rich, tangy barbecue sauce
• ½ cup robust chicken broth
• 2 tablespoons dark brown sugar with deep molasses notes
• 1 tablespoon Worcestershire sauce with its complex umami flavor
• 1 teaspoon smoked paprika for warm, smoky depth
• 1 teaspoon garlic powder with aromatic punch
• ½ teaspoon onion powder for subtle sweetness
• 12 soft slider buns, lightly toasted
• 1 cup crisp, shredded green cabbage for fresh crunch

Instructions

1. Place the 3 pounds of trimmed pork shoulder directly into your slow cooker insert.
2. In a medium bowl, whisk together 1 cup of tangy barbecue sauce, ½ cup of robust chicken broth, 2 tablespoons of dark brown sugar, 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and ½ teaspoon of onion powder until fully combined.
3. Pour the sauce mixture evenly over the pork shoulder in the slow cooker, ensuring all surfaces are coated.
4. Cover the slow cooker with its lid and cook on LOW heat for 8 hours until the pork shreds easily with two forks. Tip: Don’t peek during cooking—keeping the lid closed maintains consistent temperature and moisture.
5. Carefully transfer the cooked pork to a large cutting board, reserving the cooking liquid in the slow cooker.
6. Using two forks, shred the pork completely, pulling against the grain for the most tender texture.
7. Return the shredded pork to the slow cooker and stir to combine with the reserved cooking liquid. Tip: For thicker sauce, let the pork sit uncovered in the slow cooker on WARM for 20-30 minutes to reduce.
8. Lightly toast 12 soft slider buns until golden brown, about 2-3 minutes in a 350°F oven or toaster.
9. Spoon the hot pulled pork generously onto the bottom halves of the toasted buns.
10. Top each slider with approximately 1 tablespoon of crisp, shredded green cabbage before placing the bun tops. Tip: The cabbage adds refreshing crunch that balances the rich pork—don’t skip it!

Creating these sliders results in pork that’s incredibly tender with just enough resistance to hold together, while the sauce delivers that perfect sweet-smoky balance. Consider serving them with extra barbecue sauce for dipping, or for a fun twist, add a slice of pepper jack cheese before the cabbage for a spicy kick that complements the smoky flavors beautifully.

Kid-Friendly Slow Cooker Spaghetti

Getting dinner on the table during busy weeknights used to be my biggest struggle until I discovered this magical slow cooker spaghetti recipe that my kids actually devour without complaint. Growing up, my own mom’s spaghetti was always a hit, and I’ve adapted her classic method for the modern, time-crunched parent—letting the slow cooker do all the work while we’re out at soccer practice or finishing homework. Trust me, coming home to the aroma of simmering tomatoes and herbs feels like a warm hug after a long day.

Ingredients

– 1 pound lean ground beef
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (24-ounce) jar rich marinara sauce
– 1 (14.5-ounce) can diced fire-roasted tomatoes with juices
– 1 teaspoon dried Italian seasoning
– 1/2 teaspoon granulated sugar
– 8 ounces dried spaghetti noodles
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh basil leaves

Instructions

1. Brown 1 pound of lean ground beef in a large skillet over medium-high heat for 5-7 minutes, breaking it into small crumbles with a wooden spoon.
2. Add the finely diced yellow onion and cook for 4 minutes until translucent and fragrant.
3. Stir in the minced fresh garlic and cook for 1 minute until golden and aromatic.
4. Transfer the beef mixture to a 6-quart slow cooker.
5. Pour in the rich marinara sauce and diced fire-roasted tomatoes with their juices.
6. Sprinkle in the dried Italian seasoning and granulated sugar (the sugar helps balance the tomatoes’ acidity).
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
8. Break the dried spaghetti noodles in half and submerge them completely in the sauce.
9. Cover and cook on HIGH for 30-45 minutes until noodles are al dente, stirring once halfway through to prevent sticking.
10. Turn off the slow cooker and stir in the freshly grated Parmesan cheese until melted.
11. Garnish with chopped fresh basil leaves before serving.

Really, what makes this spaghetti special is how the noodles absorb the savory sauce while staying perfectly tender—not mushy. The fire-roasted tomatoes add a subtle smokiness that elevates the classic flavor, and the melted Parmesan creates a creamy richness kids adore. For a fun twist, we sometimes serve it in individual mason jars for picnics or layer it in a baking dish with extra cheese for a quick spaghetti bake the next day.

Cheesy Crock Pot Quesadillas

Finally, after years of burning tortillas on the stovetop, I discovered the magic of making quesadillas in the crock pot—no more standing over a hot pan while my family hovers hungrily! This method creates the most melty, evenly cooked cheesy goodness that’s perfect for busy weeknights or game day gatherings.

Ingredients

– 1 pound of juicy, lean ground beef
– 1 packet of zesty taco seasoning mix
– 1/2 cup of cool, filtered water
– 8 large, soft flour tortillas
– 2 cups of freshly shredded sharp cheddar cheese
– 1 cup of creamy, mild Monterey Jack cheese
– 1/2 cup of finely diced, crisp white onion
– 1/4 cup of chopped, vibrant fresh cilantro
– 1 tablespoon of rich, golden olive oil

Instructions

1. Heat 1 tablespoon of rich, golden olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 pound of juicy, lean ground beef to the hot skillet, breaking it into small crumbles with a wooden spoon as it cooks for 6-8 minutes until fully browned.
3. Drain any excess grease from the skillet using a colander or spoon, then return the beef to the skillet.
4. Sprinkle 1 packet of zesty taco seasoning mix over the beef, followed by 1/2 cup of cool, filtered water, stirring continuously for 2 minutes until the mixture thickens slightly.
5. Lightly grease the interior of a 6-quart crock pot with cooking spray or a thin layer of olive oil to prevent sticking.
6. Lay 1 large, soft flour tortilla flat in the bottom of the crock pot, spreading 1/4 cup of the seasoned beef mixture evenly over one half of the tortilla.
7. Sprinkle 1/4 cup of freshly shredded sharp cheddar cheese and 2 tablespoons of creamy, mild Monterey Jack cheese over the beef layer.
8. Top the cheese with 1 tablespoon of finely diced, crisp white onion and 1/2 tablespoon of chopped, vibrant fresh cilantro.
9. Fold the empty half of the tortilla over the filling, pressing gently to seal, and repeat the layering process with remaining tortillas, stacking them neatly in the crock pot.
10. Cover the crock pot with its lid and cook on LOW heat for 2 hours until the tortillas are lightly golden and the cheese is fully melted and bubbly.
11. Carefully remove each quesadilla with a spatula, letting excess grease drip off before transferring to a cutting board.
12. Slice each quesadilla into 3 wedges using a sharp knife for clean cuts. The slow cooking gives these quesadillas an irresistible crispy-yet-tender texture, with the cheeses blending into a gooey, savory river that pairs wonderfully with a dollop of cool sour cream or a side of chunky guacamole for dipping.

Slow Cooker Honey Garlic Chicken

Dinner prep used to be my daily stress point until I discovered this magical slow cooker recipe that practically cooks itself while I’m at work. There’s something so comforting about walking into a house filled with the aroma of honey and garlic after a long day—it instantly makes everything better.

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup raw, golden honey
• 1/3 cup low-sodium soy sauce
• 1/4 cup ketchup
• 4 cloves fresh garlic, minced
• 1 tablespoon toasted sesame oil
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons sliced green onions
• 1 tablespoon toasted sesame seeds

Instructions

1. Place 2 pounds boneless, skinless chicken thighs in your 6-quart slow cooker, arranging them in a single layer.
2. In a medium bowl, whisk together 1/2 cup raw, golden honey, 1/3 cup low-sodium soy sauce, 1/4 cup ketchup, 4 cloves minced fresh garlic, 1 tablespoon toasted sesame oil, 1 teaspoon freshly grated ginger, and 1/2 teaspoon crushed red pepper flakes until fully combined.
3. Pour the honey garlic sauce evenly over the chicken thighs, making sure each piece gets coated.
4. Cover the slow cooker and cook on LOW heat for 6 hours or HIGH heat for 3 hours until the chicken reaches an internal temperature of 165°F.
5. Carefully transfer the cooked chicken to a serving platter using tongs, leaving the sauce in the slow cooker.
6. In a small bowl, create a slurry by whisking 2 tablespoons cornstarch with 2 tablespoons cold water until smooth and lump-free.
7. Turn the slow cooker to HIGH setting and slowly whisk the cornstarch slurry into the hot sauce until fully incorporated.
8. Cook the sauce uncovered for 15-20 minutes, stirring occasionally, until it thickens to a glossy, syrup-like consistency that coats the back of a spoon.
9. Return the chicken to the slow cooker and gently toss it in the thickened sauce until each piece is generously coated.

Perfectly tender chicken that falls apart with just a fork, swimming in that sticky-sweet garlic sauce that caramelizes beautifully. I love serving this over fluffy jasmine rice to soak up every last drop of sauce, and the leftover shredded chicken makes incredible lunch wraps the next day.

Crock Pot Meatballs in Marinara

Just when I thought my slow cooker couldn’t surprise me more, these Crock Pot meatballs in marinara became our family’s new favorite weeknight hero. I discovered this recipe during a hectic soccer season when my daughter needed something warm and comforting waiting after practice, and now it’s my go-to for busy days when I want that homemade taste without hovering over the stove.

Ingredients

– 1 ½ pounds 85% lean ground beef
– ½ cup finely grated Parmesan cheese
– ½ cup Italian-style breadcrumbs with herbs
– ¼ cup whole milk
– 1 large farm-fresh egg
– 3 cloves fresh garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly ground black pepper
– 24 ounces jarred marinara sauce with basil
– 1 tablespoon chopped fresh basil leaves

Instructions

1. In a large mixing bowl, combine 1 ½ pounds 85% lean ground beef, ½ cup finely grated Parmesan cheese, ½ cup Italian-style breadcrumbs, ¼ cup whole milk, 1 large farm-fresh egg, 3 cloves minced fresh garlic, 1 teaspoon coarse kosher salt, and ½ teaspoon freshly ground black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat mixture to prevent tough meatballs.
3. Roll the mixture into 1 ½-inch meatballs, placing them on a clean surface as you work.
4. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Working in batches, brown the meatballs for 2-3 minutes per side until they develop a golden-brown crust, turning them carefully with tongs.
6. Transfer the browned meatballs to your slow cooker insert, arranging them in a single layer.
7. Pour 24 ounces jarred marinara sauce with basil over the meatballs, ensuring they’re completely covered.
8. Cover the slow cooker and cook on LOW heat for 6 hours until the meatballs are cooked through and tender.
9. Stir in 1 tablespoon chopped fresh basil leaves during the last 15 minutes of cooking to preserve their bright flavor.
10. Test one meatball with a meat thermometer to ensure it reaches 165°F internally before serving.
My favorite thing about these meatballs is how incredibly tender they become after simmering all day in the marinara – they practically melt in your mouth while still holding their shape perfectly. The sauce thickens into a rich, velvety coating that clings to every nook and cranny of the meatballs, making them ideal for stuffing into crusty sub rolls or serving over creamy polenta for a comforting twist on the classic.

Easy Slow Cooker Chicken Alfredo

Usually, I’m all about quick weeknight dinners, but this slow cooker chicken alfredo has become my secret weapon for those days when I want something comforting without the fuss. There’s something magical about coming home to that creamy, garlicky aroma filling the house after a long day.

Ingredients

– 2 pounds boneless, skinless chicken breasts
– 1 pound fettuccine pasta
– 4 cups heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/2 cup unsalted butter
– 4 cloves fresh garlic, minced
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons fresh parsley, chopped

Instructions

1. Place 2 pounds boneless, skinless chicken breasts in the bottom of your 6-quart slow cooker.
2. Pour 4 cups heavy cream evenly over the chicken.
3. Add 1/2 cup unsalted butter, cut into tablespoon-sized pieces, distributing them throughout the cream.
4. Sprinkle 4 cloves fresh minced garlic, 1 teaspoon coarse sea salt, and 1/2 teaspoon freshly ground black pepper over the mixture.
5. Cover and cook on LOW heat for 6 hours or until chicken reaches 165°F internally.
6. Carefully remove chicken breasts and shred using two forks, returning all shredded chicken to the slow cooker.
7. Stir in 1 cup freshly grated Parmesan cheese and 1/4 teaspoon freshly grated nutmeg until fully incorporated.
8. Cook 1 pound fettuccine pasta according to package directions in a large pot of salted boiling water until al dente.
9. Drain cooked pasta thoroughly and immediately add to the slow cooker mixture.
10. Gently toss everything together until pasta is completely coated in the creamy sauce.
11. Stir in 2 tablespoons fresh chopped parsley just before serving.

Knowing this alfredo transforms into the creamiest, most velvety sauce you’ll ever taste makes the wait worthwhile. The chicken becomes impossibly tender while absorbing all that garlic-Parmesan goodness, and I love serving it with a simple green salad to cut through the richness. Sometimes I’ll even add steamed broccoli right into the mix during the last hour for a complete one-pot meal.

Kid-Approved Crock Pot Pizza Pasta

Remember those busy weeknights when everyone’s hungry but no one can agree on what to eat? This Crock Pot Pizza Pasta has become my family’s ultimate peacemaker—even my pickiest eater asks for seconds every single time. I love how it fills the house with that familiar pizza parlor aroma while I’m busy helping with homework or tackling laundry.

Ingredients

– 1 pound lean ground beef
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (24-ounce) jar rich marinara sauce
– 1 (14.5-ounce) can diced tomatoes with Italian herbs
– 8 ounces uncooked rotini pasta
– 1 cup shredded mozzarella cheese
– ½ cup sliced pepperoni
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
– ¼ teaspoon crushed red pepper flakes

Instructions

1. Brown 1 pound of lean ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
2. Add 1 finely diced medium yellow onion to the skillet and cook for 4-5 minutes until translucent and fragrant.
3. Stir in 2 minced cloves of fresh garlic and cook for 1 minute until aromatic but not browned.
4. Transfer the beef mixture to a 6-quart slow cooker using a slotted spoon to drain excess grease.
5. Pour in 1 jar of rich marinara sauce and 1 can of diced tomatoes with Italian herbs, stirring to combine thoroughly.
6. Add 1 teaspoon of dried oregano, ½ teaspoon of garlic powder, and ¼ teaspoon of crushed red pepper flakes, mixing well.
7. Cover and cook on LOW for 4 hours—the slow simmering allows the flavors to meld beautifully.
8. Stir in 8 ounces of uncooked rotini pasta, ensuring all pieces are submerged in the sauce.
9. Cover and cook on HIGH for 45 minutes until pasta is al dente, stirring halfway through to prevent sticking.
10. Sprinkle 1 cup of shredded mozzarella cheese evenly over the top.
11. Arrange ½ cup of sliced pepperoni in a single layer over the cheese.
12. Cover and cook for 15 more minutes until cheese is completely melted and bubbly.

Kids absolutely love how the cheese forms perfect stretchy strings when serving, while the pepperoni adds that signature salty kick we all crave from delivery pizza. Sometimes I’ll sprinkle extra oregano on individual bowls for the adults, or serve it with garlic bread for dipping into the rich tomato sauce—it’s comfort food that feels special enough for Friday movie nights.

Slow Cooker Cheeseburger Soup

Picture this: it’s a chilly autumn afternoon, and I’m craving that classic cheeseburger flavor but want something cozier than a sandwich. That’s when I decided to transform my favorite fast-food indulgence into this soul-warming slow cooker cheeseburger soup that’s become my go-to comfort food during busy weeks.

Ingredients

• 1 pound lean ground beef
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 4 cups rich beef broth
• 2 cups russet potatoes, peeled and cubed into ½-inch pieces
• 1 cup heavy cream
• 8 ounces sharp cheddar cheese, freshly shredded
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon sea salt

Instructions

1. Brown 1 pound of lean ground beef in a large skillet over medium-high heat for 6-8 minutes until fully cooked and crumbled.
2. Transfer the cooked ground beef to your 6-quart slow cooker using a slotted spoon.
3. Melt 2 tablespoons of unsalted butter in the same skillet over medium heat.
4. Sauté 1 finely diced large yellow onion in the butter for 4-5 minutes until translucent and fragrant.
5. Add 3 minced cloves of fresh garlic to the skillet and cook for 1 minute until aromatic.
6. Sprinkle ¼ cup of all-purpose flour over the onion mixture and stir constantly for 2 minutes to create a roux.
7. Gradually whisk in 4 cups of rich beef broth until the mixture is smooth and thickened.
8. Pour the broth mixture into the slow cooker with the ground beef.
9. Add 2 cups of cubed russet potatoes, 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, ½ teaspoon of freshly ground black pepper, and ¼ teaspoon of sea salt to the slow cooker.
10. Stir all ingredients until well combined.
11. Cover and cook on low heat for 6 hours until potatoes are fork-tender.
12. Stir in 1 cup of heavy cream until fully incorporated.
13. Gradually add 8 ounces of freshly shredded sharp cheddar cheese, stirring continuously until melted and smooth.
14. Let the soup rest for 10 minutes to allow flavors to meld before serving. A perfect cheeseburger soup should be thick enough to coat your spoon but still pour easily from a ladle. Amazing how this soup captures every element of a classic cheeseburger—the creamy cheese base, savory beef, and subtle tang from the Worcestershire sauce create that familiar fast-food nostalgia in bowl form. I love serving it with extra shredded cheese on top and crispy croutons that mimic burger bun texture for the full experience.

Crock Pot Teriyaki Chicken Bowls

Sometimes the best meals are the ones that practically cook themselves while you tackle the rest of your day. That’s exactly why my Crock Pot Teriyaki Chicken Bowls have become my go-to weeknight lifesaver—they deliver that sweet-savory satisfaction with minimal effort. I love coming home to the aroma of ginger and soy wafting through the house, knowing dinner is just minutes away from being served.

Ingredients

– 2 pounds boneless, skinless chicken thighs
– ½ cup low-sodium soy sauce
– ¼ cup rich honey
– 3 tablespoons rice vinegar
– 2 tablespoons toasted sesame oil
– 4 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons cornstarch
– 2 tablespoons cold water
– 2 cups fluffy white rice
– 2 cups thinly sliced crisp carrots
– ½ cup chopped fresh scallions
– 1 tablespoon toasted sesame seeds

Instructions

1. Place 2 pounds boneless, skinless chicken thighs in your slow cooker.
2. In a medium bowl, whisk together ½ cup low-sodium soy sauce, ¼ cup rich honey, 3 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 4 cloves minced fresh garlic, and 1 tablespoon freshly grated ginger until fully combined.
3. Pour the teriyaki sauce mixture over the chicken thighs in the slow cooker.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken is fork-tender.
5. Tip: For the most flavorful results, resist lifting the lid during cooking—this helps maintain consistent temperature and moisture.
6. While the chicken cooks, prepare 2 cups fluffy white rice according to package directions.
7. Thinly slice 2 cups crisp carrots and chop ½ cup fresh scallions, setting them aside for serving.
8. Remove the cooked chicken from the slow cooker and place it on a cutting board.
9. Tip: Use two forks to shred the chicken—this creates perfect texture for absorbing the sauce.
10. In a small bowl, create a slurry by whisking 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
11. Pour the cornstarch slurry into the remaining sauce in the slow cooker and whisk to combine.
12. Cover and cook on HIGH for 15 minutes until the sauce thickens to a glossy consistency.
13. Return the shredded chicken to the slow cooker and stir to coat evenly with the thickened sauce.
14. Tip: Let the chicken sit in the thickened sauce for 5 minutes before serving—this allows the flavors to penetrate deeply.
15. Divide the prepared fluffy white rice among four bowls.
16. Top each bowl with the saucy teriyaki chicken mixture.
17. Garnish with the thinly sliced crisp carrots, chopped fresh scallions, and 1 tablespoon toasted sesame seeds.

This dish delivers the most wonderful contrast between the tender, saucy chicken and the crisp vegetable toppings. The glossy teriyaki sauce clings perfectly to every grain of rice, creating that ideal sweet-savory balance in every bite. Try serving these bowls with extra scallions and a drizzle of sriracha for those who like a little heat alongside the sweetness.

Easy Slow Cooker Corn Dog Casserole

Remember those county fair corn dogs we all loved as kids? I recently found myself craving that nostalgic flavor but wanted something I could make easily at home without the fuss of frying. This slow cooker version captures all that delicious corn dog essence in a comforting casserole that practically makes itself while I tackle my never-ending to-do list.

Ingredients

– 1 package (14 oz) juicy beef hot dogs, sliced into coins
– 2 boxes (8.5 oz each) sweet cornbread mix
– 2 large farm-fresh eggs
– ⅔ cup creamy whole milk
– 1 cup shredded sharp cheddar cheese
– ¼ cup rich salted butter, melted
– ½ cup sweet yellow corn kernels
– 2 tablespoons golden honey
– 1 teaspoon smoky paprika
– Cooking spray for greasing

Instructions

1. Spray the inside of your 6-quart slow cooker generously with cooking spray to prevent sticking.
2. In a large mixing bowl, whisk together the sweet cornbread mix, farm-fresh eggs, and creamy whole milk until just combined—don’t overmix or your cornbread will be tough.
3. Stir in the shredded sharp cheddar cheese, sweet yellow corn kernels, golden honey, and smoky paprika until evenly distributed throughout the batter.
4. Gently fold in the sliced juicy beef hot dogs, making sure they’re well incorporated but not breaking apart.
5. Pour the melted rich salted butter into the batter and stir until the mixture becomes smooth and glossy.
6. Transfer the complete batter to your prepared slow cooker and spread it into an even layer using a spatula.
7. Cover and cook on HIGH for 2-2.5 hours until the edges are golden brown and a toothpick inserted in the center comes out clean—this visual cue ensures perfect doneness without overcooking.
8. Let the casserole rest for 15 minutes before serving to allow the texture to set properly, making it easier to slice into neat portions.

Seriously, the texture is magical—moist cornbread studded with savory hot dogs and sweet corn kernels creates the perfect bite every time. I love serving this family-style right from the slow cooker with extra honey for drizzling, or cutting it into squares for easy lunchbox packing the next day.

Kid-Friendly Crock Pot Sloppy Joes

Y’know, as a busy parent constantly juggling work and family life, I’ve come to rely on my slow cooker more than almost any other kitchen gadget. There’s something magical about tossing ingredients into that trusty pot in the morning and coming home to a house filled with delicious aromas that make everyone’s stomachs growl in anticipation.

Ingredients

– 1.5 pounds lean ground beef
– 1 medium yellow onion, finely diced
– 1 green bell pepper, seeds removed and finely chopped
– 3/4 cup ketchup, preferably the good quality kind with rich tomato flavor
– 1/4 cup packed brown sugar, for that perfect sweet balance
– 2 tablespoons Worcestershire sauce, for deep umami notes
– 1 tablespoon yellow mustard, bright and tangy
– 1 teaspoon garlic powder, for aromatic warmth
– 1/2 teaspoon smoked paprika, adding subtle smokiness
– 6 soft hamburger buns, lightly toasted

Instructions

1. Brown 1.5 pounds of lean ground beef in a large skillet over medium-high heat for 8-10 minutes, breaking it into small crumbles with a wooden spoon as it cooks.
2. Drain any excess grease from the skillet completely using a colander or carefully pouring it off while holding the meat back with your spoon.
3. Transfer the cooked ground beef directly into your slow cooker insert.
4. Add 1 finely diced medium yellow onion and 1 finely chopped green bell pepper to the slow cooker with the beef.
5. Pour in 3/4 cup of ketchup, making sure to scrape every last bit from the measuring cup.
6. Add 1/4 cup of packed brown sugar, pressing it firmly into your measuring cup for accuracy.
7. Measure and add 2 tablespoons of Worcestershire sauce and 1 tablespoon of yellow mustard directly into the slow cooker.
8. Sprinkle 1 teaspoon of garlic powder and 1/2 teaspoon of smoked paprika evenly over the mixture.
9. Stir all ingredients thoroughly until everything is well combined and the beef is evenly coated with the sauce.
10. Cover the slow cooker with its lid and cook on LOW heat setting for 6 hours, which allows the flavors to meld together perfectly.
11. After 6 hours, remove the lid and give the mixture one final stir to incorporate any sauce that may have settled.
12. Lightly toast 6 hamburger buns in a toaster or under your broiler for 2-3 minutes until they’re golden and slightly crisp around the edges.
13. Spoon the hot sloppy joe mixture generously onto the bottom halves of your toasted buns, then top with the remaining bun halves. Heaping spoonfuls of this savory-sweet mixture create the most satisfying messy sandwich that kids absolutely adore. The tender beef practically melts in your mouth while the sauce soaks into the toasted bun, creating that perfect textural contrast between saucy filling and slightly crisp bread.

Slow Cooker Chicken and Dumplings

You know those chilly evenings when all you want is something warm and comforting that basically cooks itself? That’s exactly why my slow cooker chicken and dumplings has become my go-to recipe this season. Yesterday, after a long day of work, I came home to the most incredible aroma filling my kitchen – proof that good things come to those who wait (or forget they’re cooking!).

Ingredients

– 2 pounds bone-in chicken thighs with golden-brown skin
– 1 large yellow onion, finely diced
– 3 medium carrots, sliced into rustic coins
– 2 celery stalks, chopped into crisp pieces
– 4 cups rich chicken broth
– 1 cup heavy cream with velvety texture
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme with earthy aroma
– 1 teaspoon freshly ground black pepper
– 1 teaspoon kosher salt with clean flavor
– 1 cup all-purpose flour for dumplings
– 2 teaspoons baking powder
– 1/2 cup whole milk
– 2 tablespoons melted unsalted butter
– 2 tablespoons fresh parsley, finely chopped

Instructions

1. Place 2 pounds bone-in chicken thighs skin-side up in your slow cooker.
2. Scatter 1 large finely diced yellow onion, 3 medium carrot coins, and 2 chopped celery stalks around the chicken.
3. Pour 4 cups rich chicken broth over the chicken and vegetables.
4. Sprinkle 1 teaspoon dried thyme, 1 teaspoon freshly ground black pepper, and 1 teaspoon kosher salt evenly over the mixture.
5. Cover and cook on LOW heat for 6 hours until chicken reaches 165°F internally.
6. Carefully remove chicken thighs using tongs and place on a cutting board.
7. Shred chicken meat using two forks, discarding bones and skin.
8. Whisk 2 tablespoons all-purpose flour with 1 cup heavy cream in a small bowl until smooth.
9. Stir the cream mixture into the slow cooker to thicken the broth.
10. Return shredded chicken to the slow cooker.
11. In a medium bowl, combine 1 cup all-purpose flour and 2 teaspoons baking powder.
12. Add 1/2 cup whole milk and 2 tablespoons melted unsalted butter to the flour mixture.
13. Stir just until a soft dough forms – don’t overmix or dumplings will be tough.
14. Drop tablespoon-sized dollops of dough directly onto the simmering chicken mixture.
15. Cover and cook on HIGH for 45 minutes until dumplings are cooked through and fluffy.
16. Stir in 2 tablespoons finely chopped fresh parsley.

For the ultimate comfort food experience, serve this in deep bowls where the fluffy dumplings soak up that creamy broth. The chicken becomes so tender it practically melts, while the vegetables add just the right amount of sweetness to balance the rich, herby sauce.

Crock Pot Mini Meatloaf Bites

Zesty aromas fill my kitchen every time I make these little flavor-packed bites—they’re the perfect solution for busy weeknights when I want something comforting but don’t have hours to spend hovering over the stove. I actually started making these mini meatloaves after my regular loaf kept crumbling when I tried to slice it hot, and now my family prefers these individual portions anyway!

Ingredients

• 1 ½ pounds lean ground beef
• ½ cup finely diced sweet yellow onion
• ½ cup finely grated sharp cheddar cheese
• ⅓ cup panko breadcrumbs
• ¼ cup whole milk
• ¼ cup ketchup
• 1 large farm-fresh egg
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon sea salt

Instructions

1. In a large mixing bowl, combine 1 ½ pounds lean ground beef, ½ cup finely diced sweet yellow onion, ½ cup finely grated sharp cheddar cheese, ⅓ cup panko breadcrumbs, ¼ cup whole milk, ¼ cup ketchup, 1 large farm-fresh egg, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and ¼ teaspoon sea salt.
2. Gently mix all ingredients with your hands until just combined, being careful not to overwork the meat mixture. Tip: Overmixing can make the meatloaf bites tough, so stop as soon as the ingredients are evenly distributed.
3. Shape the mixture into 12 equal-sized balls, each about the size of a golf ball.
4. Arrange the meatballs in a single layer in your slow cooker, leaving a little space between each one for even cooking.
5. Cover the slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-5 hours. Tip: The internal temperature should reach 160°F when checked with a meat thermometer for food safety.
6. Carefully remove the cooked meatloaf bites from the slow cooker using a slotted spoon to drain any excess liquid. Tip: Let them rest for 5 minutes before serving—this helps the juices redistribute throughout the meat for maximum flavor.

Moist and tender with a perfect savory-sweet balance, these little meatloaf bites develop a wonderful caramelized exterior while staying incredibly juicy inside. I love serving them over creamy mashed potatoes with extra ketchup for dipping, or packing them cold in lunchboxes where they’re just as delicious the next day.

Easy Slow Cooker Pancake Bites

Remember those lazy weekend mornings when you just want something delicious without all the fuss? That’s exactly why I created these slow cooker pancake bites—they let me enjoy a warm breakfast while barely lifting a finger, and they’re perfect for busy families or cozy brunches with friends.

Ingredients

– 2 cups all-purpose flour, lightly spooned and leveled
– 2 tablespoons granulated sugar, for a subtle sweetness
– 1 tablespoon baking powder, for fluffy lift
– 1/2 teaspoon fine sea salt, to balance the flavors
– 2 large farm-fresh eggs, lightly beaten
– 1 1/2 cups whole milk, creamy and rich
– 1/4 cup melted unsalted butter, golden and aromatic
– 1 teaspoon pure vanilla extract, for warm notes
– Non-stick cooking spray, for easy release

Instructions

1. Spray the inside of a 6-quart slow cooker generously with non-stick cooking spray, covering the bottom and sides evenly to prevent sticking.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt until fully combined.
3. Tip: Use a whisk for dry ingredients to avoid overmixing later, which can make pancakes tough.
4. In a separate medium bowl, combine 2 large farm-fresh eggs, 1 1/2 cups whole milk, 1/4 cup melted unsalted butter, and 1 teaspoon pure vanilla extract, stirring until smooth.
5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; small lumps are okay for tender bites.
6. Tip: Don’t overmix the batter—it should be slightly lumpy to ensure light, airy texture.
7. Transfer the batter to the prepared slow cooker, spreading it evenly across the bottom with the spatula.
8. Cover the slow cooker with its lid and cook on high heat for 1 hour and 30 minutes to 2 hours, until the top is golden and a toothpick inserted in the center comes out clean.
9. Tip: Avoid peeking during the first hour to maintain steady heat and even cooking.
10. Turn off the slow cooker and carefully remove the lid, letting the pancake bites cool for 5 minutes before slicing.
11. Cut the large pancake into bite-sized squares using a plastic or silicone knife to protect the slow cooker insert.
12. Serve warm directly from the slow cooker or transfer to a plate. For a fun twist, I love drizzling them with maple syrup or topping with fresh berries for a burst of freshness. Fluffy and lightly sweet, these bites have a soft, cake-like interior with golden edges that make them irresistible for dipping or stacking—perfect for making breakfast feel special without the morning rush.

Kid-Approved Crock Pot Tater Tot Casserole

This cozy casserole has become my go-to weeknight lifesaver when the kids are begging for something comforting and I’m short on time. There’s something magical about how those crispy tater tots soak up all the savory flavors while creating the most satisfying golden crust on top—it never fails to empty every plate at our dinner table.

Ingredients

– 1 pound lean ground beef
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 can (10.5 oz) creamy condensed cream of mushroom soup
– 1 cup whole milk
– 1 cup shredded sharp cheddar cheese
– 1 bag (32 oz) frozen crispy tater tots
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika

Instructions

1. Brown 1 pound of lean ground beef in a skillet over medium-high heat for 6-8 minutes until no pink remains, breaking it into small crumbles with a wooden spoon.
2. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in the minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Transfer the beef mixture to your slow cooker, spreading it evenly across the bottom.
5. In a medium bowl, whisk together the creamy condensed cream of mushroom soup, whole milk, freshly ground black pepper, and smoked paprika until smooth.
6. Pour the soup mixture over the beef layer in the slow cooker.
7. Sprinkle the shredded sharp cheddar cheese evenly over the sauce.
8. Arrange the frozen crispy tater tots in a single layer covering the entire surface—this creates that perfect golden crust.
9. Cover and cook on HIGH for 3-4 hours or until the tater tots are golden brown and the edges are bubbling.
10. Let the casserole rest for 10 minutes before serving—this allows the layers to set for cleaner slices.

Let me tell you, that first spoonful delivers the most wonderful contrast of textures—the crispy tater tot topping gives way to the creamy, cheesy middle that’s packed with savory beef flavor. We love serving it straight from the crock pot with a simple green salad for the perfect comfort food meal that makes everyone at the table happy.

Slow Cooker Peanut Butter Chocolate Oatmeal

Yesterday morning, I woke up to that first real chill of autumn and immediately craved something warm and comforting. As someone who’s always rushing out the door but still wants a homemade breakfast, my slow cooker has become my secret weapon for cozy mornings. This peanut butter chocolate oatmeal has saved me from countless rushed breakfasts while making my kitchen smell absolutely heavenly.

Ingredients

– 1 cup old-fashioned rolled oats
– 4 cups creamy whole milk
– ½ cup creamy natural peanut butter
– ¼ cup rich cocoa powder
– ⅓ cup pure maple syrup
– 1 teaspoon pure vanilla extract
– ½ teaspoon fine sea salt
– ½ cup semi-sweet chocolate chips

Instructions

1. Combine 1 cup old-fashioned rolled oats and 4 cups creamy whole milk in your slow cooker insert.
2. Add ½ cup creamy natural peanut butter to the mixture, stirring until it begins to incorporate.
3. Whisk in ¼ cup rich cocoa powder until no dry spots remain, about 30 seconds of vigorous stirring.
4. Pour in ⅓ cup pure maple syrup and 1 teaspoon pure vanilla extract, stirring to combine all ingredients evenly.
5. Sprinkle ½ teaspoon fine sea salt across the surface and stir once more to distribute.
6. Cover the slow cooker with its lid and set to LOW heat for 6 hours.
7. Stir the oatmeal thoroughly after 6 hours to check consistency—it should be creamy but not watery.
8. Sprinkle ½ cup semi-sweet chocolate chips over the top and let sit for 5 minutes to melt slightly.
9. Gently fold the melted chocolate chips into the oatmeal until swirled throughout.

Let me tell you, this oatmeal transforms into the creamiest, most decadent breakfast you can imagine. The melted chocolate chips create beautiful swirls, while the peanut butter makes it incredibly rich and satisfying. I love serving it with sliced bananas or a sprinkle of toasted walnuts for some crunch.

Crock Pot French Toast Casserole

Sometimes the best breakfasts are the ones that practically make themselves while you’re still dreaming. I discovered this magical Crock Pot French Toast Casserole during a particularly chaotic holiday season when my oven decided to take an unexpected vacation, and it’s been my go-to lazy weekend breakfast ever since.

Ingredients

– 1 loaf of thick-cut brioche bread, torn into rustic chunks
– 6 large farm-fresh eggs with vibrant orange yolks
– 2 cups of rich whole milk
– 1/2 cup of pure maple syrup with deep amber color
– 1 tablespoon of pure vanilla extract with warm, floral notes
– 1 teaspoon of fragrant ground cinnamon
– 1/4 teaspoon of freshly grated nutmeg
– 1/2 cup of light brown sugar with soft, moist texture
– 4 tablespoons of unsalted butter, cut into small cubes
– 1 cup of plump, juicy blueberries

Instructions

1. Generously grease the entire interior of your 6-quart slow cooker with 1 tablespoon of the cubed butter, making sure to coat the sides thoroughly to prevent sticking.
2. Arrange the torn brioche chunks evenly across the bottom of the prepared slow cooker, creating a rustic, textured base.
3. In a large mixing bowl, vigorously whisk together the farm-fresh eggs, whole milk, maple syrup, vanilla extract, cinnamon, and nutmeg until the mixture becomes perfectly smooth and well-combined.
4. Slowly pour the egg mixture over the brioche chunks, ensuring every piece gets thoroughly soaked—I like to gently press down on the bread with a spatula to help it absorb the liquid.
5. Evenly sprinkle the light brown sugar across the top of the soaked bread mixture, creating a sweet, caramelized crust as it cooks.
6. Scatter the remaining cubed butter and plump blueberries across the surface, distributing them evenly for consistent flavor in every bite.
7. Cover the slow cooker with its lid and cook on LOW heat for exactly 3 hours—resist the temptation to peek, as this releases valuable heat and can extend cooking time.
8. After 3 hours, carefully remove the lid and check for doneness; the casserole should be puffed up, golden brown around the edges, and set in the center with no liquid egg mixture visible.
9. Let the casserole rest uncovered for 15 minutes before serving to allow the custard to fully set and make slicing cleaner. Nothing beats waking up to the warm, cinnamon-spiced aroma filling your kitchen. The custardy interior contrasts beautifully with the caramelized, slightly crisp top, while the burst of blueberries adds bright, fruity notes that cut through the richness. Next morning, I love serving generous squares topped with extra maple syrup and crispy bacon on the side for the perfect sweet-and-savory breakfast experience.

Easy Slow Cooker Chicken Nuggets

Zipping through my kitchen on busy weeknights, I’ve perfected this slow cooker chicken nugget recipe that saves me from yet another fast-food run. My kids actually cheer when they smell these cooking, and I love that I can prep them during naptime and have dinner ready by the chaos hour. There’s something magical about transforming simple ingredients into crispy, tender nuggets without standing over a hot stove.

Ingredients

– 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
– 1 cup all-purpose flour
– 2 large farm-fresh eggs, lightly beaten
– 1 cup panko breadcrumbs
– ½ cup grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– Cooking spray

Instructions

1. Cut 1 ½ pounds of boneless, skinless chicken breasts into uniform 1-inch chunks using a sharp chef’s knife.
2. Place 1 cup of all-purpose flour in a shallow bowl, creating your first dredging station.
3. Whisk 2 large farm-fresh eggs in a separate shallow bowl until fully combined and slightly frothy.
4. Combine 1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon fine sea salt, and ¼ teaspoon freshly ground black pepper in a third shallow bowl, mixing thoroughly with a fork.
5. Working with one chicken chunk at a time, coat it completely in the flour mixture, shaking off any excess.
6. Dip the floured chicken chunk into the beaten eggs, ensuring full coverage.
7. Press the egg-coated chicken firmly into the panko-Parmesan mixture, coating all sides evenly.
8. Arrange the breaded chicken chunks in a single layer in your slow cooker that has been generously sprayed with cooking spray.
9. Lightly spray the top of the breaded chicken chunks with additional cooking spray to help with browning.
10. Cover the slow cooker and cook on HIGH for 2 hours or until the internal temperature of the chicken reaches 165°F when tested with an instant-read thermometer.
11. Carefully remove the chicken nuggets from the slow cooker using tongs, being gentle to maintain the crispy coating.
12. Transfer the cooked nuggets to a wire rack set over a baking sheet to prevent sogginess from steam. What makes these nuggets truly special is their satisfying crunch that gives way to incredibly juicy chicken inside. I love serving them with homemade honey mustard for dipping, or sometimes I’ll chop them up over a fresh garden salad for a protein-packed lunch that feels indulgent yet wholesome.

Summary

Ready to make family dinners stress-free? These 20 easy crock pot recipes are perfect for busy parents and picky eaters alike. Give them a try and let us know which ones your family loves most in the comments below! Don’t forget to share your favorites on Pinterest so other parents can enjoy these delicious meals too.