Delicious Crockpot Recipes

When I think of crock pot meals, I think of stew or beef brisket, but there are so many more things that you can fix in a crock pot. I’ve included the recipes for yummy desserts, many one pot chicken meals, corn on the cob, savory soup, game day sandwiches, and creative dips.


Crust: 1 c. chocolate graham cracker crumbs, 2 T. brown sugar, 3 T. butter,melted
Filling: 12 oz cream cheese, 2/3 c. brown sugar, 2 eggs, 1/3 c. creamy peanut butter, 1T flour,1/2 t vanilla,1/2 c. chocolate chips, melted.
Istructions: Combine cracker crumbs with brown sugar; mix in butter. Pat into a 7-inch springform pan. Cream together cream cheese & 2/3 c brown sugar. Add eggs, beat 2 minutes. Add peanut butter, flour, & vanilla; beat 2 more minutes. Pour all but 1/2 cup of batter into prepared pan. Combine the melted chocolate chips with remaining batter & pour on top of the batter in pan. Cut chocolate batter with a knife to swirl. Place aluminum foil ring (so pan does not touch bottom of crock pot). Cover, cook on high for 2 1/2 hrs. Turn heat off & leave for 2 hrs. Cool completely & remove from pan. Chill before serving.






Ingredients: 2 pounds beef sirloin, cut into 2 in strips, garlic powder, to taste. 3T veg. oil, 1 cube beef bouillon, 1/4 c hot water,1T cornstarch, 1/2 c onion & 2 bell peppers, chopped. 1 (14.5 oz) can stewed tomatoes, with liquid. 3T soy sauce, 1 t sugar, 1 t salt
Directions: Sprinkle strips with garlic powder. Brown beef strips in oil. Transfer to slow cooker. Mix bouillon cube with hot water until dissolved, mix in cornstarch. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover & cook on high for 3-4 hrs, or on low for 6-8 hrs.


Ingredients: 6 corn on the cob, broken in half ,4 T butter,1 T minced garlic,
1 t Italian seasonings
Instructions: Shuck the corn. Mix last three ingredients. Place corn on foil. Drizzle each cob with a spoonful of the buttery mixture. Finish wrapping corn in foil & place in slow cooker. Cook on low 4 hours or 2 hours on high.


Ingredients: Crust: 2 c graham crackers, 1/2 c melted butter, 1/4 c sugar
Filling: 6 tablespoons fresh Key lime juice, 1 envelope unflavored gelatin, 2 1/2 cups heavy whipping cream, divided, 10 (1oz) squares white chocolate, chopped
3 (8-ounce) packages cream cheese, softened, 1 c sugar, 1 1/2 T lime zest
Instructions: Combine graham cracker crumbs, butter, & sugar. Press into bottom & 1 inch up sides of 10-inch springform pan. Combine lime juice & gelatin; Bring 1/2 c cream to a simmer. Remove from heat, & add white chocolate, stirring until smooth. Stir in gelatin mixture, cool. Beat cream cheese, sugar, & lime zest. Mix white chocolate mixture into cream cheese mixture. Beat remaining 2 c until soft peaks form. Fold into white chocolate mixture, and pour into pie crust. Cover, and freeze overnight. Remove from pan. Garnish with white chocolate curls & Key lime wedges.


ingredients: 2T olive oil, onion, chopped, 2 cloves garlic, sliced, 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces, 2 canned chipotle chiles in adobo sauce, chopped, plus 2T adobo sauce, 6 c chicken broth, 1/2 cchopped cilantro, juice of 2 limes, salt & pepper, 1avocado, sliced into 12 pieces, crushed tortilla chips
Directions: Heat olive oil. Stir onion & garlic, cook until brown. Push the vegetables to the side, add the chicken & cook until golden. Stir in the chipotles & adobo sauce, stir in broth. Simmer 15 minutes. Stir in the cilantro & lime juice; season with salt & pepper. Place 2 avocado slices in each bowl. Pour in the soup. Top with the tortilla chips.


Ingredients: 2T olive oil, 1 lb sirloin steak (thinly sliced), 8 oz fresh mushrooms (sl1 green pepper, 1 onion(all sliced), 10 slices provolone cheese, 1 loaf french bread, 14 oz beef broth, 1/2 t salt, 1/2 tsp pepper, 1/2 t garlic powder, 2T worcestershire sauce, 1/8 t red pepper flakes, 14 c. dry red wine
Directions: Heat the oil in skillet. Add the beef, & cook until browned. Add the mushrooms, bell pepper & onion; cook until starting tender. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes & red wine. Transfer the beef & vegetables to the cooker, stir. Cover & cook on high for 3-4 hrs, until beef is tender. Heat oven to 425 F. Drain the liquid from the slow cooker, and save for dipping. Slice the bread & top both sides with cheese, fill with the beef & vegetables. Close bread & wrap sandwich with aluminum foil. Bake for 10 to 15 minutes in oven.


Crock Pot Beer Chicken
Ingredients: 2lbs skinless, boneless chicken breasts, 1 can beer, 1 t salt, 1 t garlic powder, 1 t dried oregano, 1/2 t black pepper
Instructions: Place all ingredients in crock pot. Cook on high for 4-5 hrs, or low for 6-8 hrs.


Crock Pot Chicken Sliders
Ingredients: Boneless Skinless Chicken Breasts, 1 Bottle Louisiana Wing Sauce,
1 Bottle Hot Sauce, 1 Packet Ranch Mix, 12 Slider Buns, 2T Butter, 2T Minced Garlic
Directions: Turn on crock pot, add butter & garlic. Cut chicken breast in half. Sprinkle with garlic & onion powder, salt & pepper. Add of of Wing Sauce, half the bottle of hot sauce, & ranch packet Add the chicken, and cook on low for two hours, stirring occasionally.
Generally the chicken is perfect just at two hours, remove from crock pot and serve when ready.
**We have also recently started shredding the chicken once it is done, and drizzling the buffalo sauce mixture directly from the crock pot onto the sandwich with a little bit of ranch dressing …. to die for!


Slow Cooker Pork Tenderloin
IIngredients:: 2 pounds of Pork loin, 1/4 cup soy sauce, 1 T yellow mustard, 2-3 T maple syrup, 2 T olive oil, 2 T diced dried onions, 11/2 t garlic salt
Directions: Put everything in the crock pot and cook on low for 6 hours.


BBQ Chicken
Ingredients: 4 chicken breasts, 1 whole container of BBQ sauce, 1/2 can of cherry coke, 1/2 cup of brown sugar.
Directions: Place it all into the crock pot on low for 5 hours. An hour before serving, take the chicken out and shred it with a fork and put it back in the crock pot til ready to serve.



Crockpot Cobbler:
Ingredients: 21-oz can cherry pie filling, peach or apple pie filling; 1 box yellow cake mix or white cake mix; 1/2 C. melted butter or margarine. Place pie filling into crock pot. Mix butter and cake mix til crumbly. Place cake-mix mixture in crock pot over pie filling. Cook on high for 2-3 hours .


French Onion Soup
Ingredients: 5 medium yellow onions, thinly sliced, 2 cans beef broth, 14 oz each
2 cans beef consommé, 1 packet Lipton’s Onion Soup Mix, 1 loaf crusty French bread, sliced 1″ thick, 1 cup Gruyere Cheese, shredded
Directions: Add onions, broth, consommé, and onion mix rock pot. Allow to cook in crock pot for 6 hours.


Slow Cooker Chicken Cordon Bleu
Ingredients: 6 skinless, boneless chicken breast halves, 1 (10.75 ounce) can condensed cream of chicken soup, 1 c milk, 4 oz ham, 4 oz Swiss cheese,
1 (8 oz) package herbed dry bread stuffing mix, 1/4 c butter, melted
Directions: Mix together soup and milk. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham & then Swiss cheese. Pour the remaining soup over the layers, stirring to distribute between layers. Sprinkle the stuffing on top, drizzle butter over stuffing. Cover, cook on Low for 4 to 6 hours, or 2 to 3 hours on High.


Ingredients: 5 lbs russet potatoes, diced, NOT peeled, 5 t garlic garlic, 1 large yellow onion, chopped, 64 oz chicken broth,16 oz cream cheese, bacon, sour cream, chives or shredded cheese for garnish.
Instructions: Combine potatoes, garlic, onions and chicken broth in your crock pot.
Cook on low for 8 hours, or on high for 5 hours. Purée soup in food processor with cream cheese. Serve warm topped with bacon, sour cream, shredded cheese & chives.


Creamy Crockpot Ranch Potatoes
Ingredients ~ 2 pounds small red potatoes, quartered. 8 oz cream cheese, softened. 1 envelope buttermilk ranch dressing mix, 1 can cream of potato soup, 1/2 cup milk.
Directions: Place potatoes in crockpot. Combine cream cheese & dressing mix; add soup & blend well. Pour mixture over potatoes & mix completely. Cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. Serve.


Ingredients: 1 t salt, 1 t pepper, 1 t paprika, 1 t olive oil, 20-40 garlic cloves, peeled but intact, 2 yellow onion, sliced, 3-4 pounds of your favorite chicken parts
Directions: Chop onion & place it in the bottom of the crockpot. Mix chicken with salt, pepper, paprika, olive oil, and garlic. Place chicken into crockpot for 6-8 hours on low or 4-6 hours on high. Serve with your favorite side.


ingredients: 1 16 oz box of brownie mix , 1/4 cup melted butter, 1 egg,1/4 c water, 1 can sweetened condensed mil, 1/4 c walnuts, 1/4 c coconut, 1/4 c oats
Directions: Melt butter, add 1/4 c of water, the egg, & the brownie mix. Stir until none of the powder is left dry; batter will be quite thick. Pour can of sweetened condensed milk over the top. Cover milk with a layer of oats, then coconut, then walnuts. Test with a knife after 2 hrs, if it comes out clean, cook for another 20-30 minutes with the lid off. It is done when the edges pull away from the crock pot.


Ingredients: 4 quart slow-cooker,1 18.25oz chocolate cake mix, 1 3.9-oz. box instant chocolate pudding mix, 3 T flax meal mixed with 9 T water (let stand for 5 minutes), 1 c sour cream, 1/3 c melted butter, 1 t vanilla extract, 3 1/4 c evaporated milk, 1 (3.4-oz.) box vanilla cook-and-serve pudding mix, 1/2 c chopped nuts, 1 1/2 c mini marshmallows, 1 c semisweet chocolate chips
Directions: Beat cake mix, instant pudding, flax meal, water, sour cream, butter, vanilla, & 1 1/4 c milk together. Lightly grease slow cooker, & pour in batter.
Next, heat the remaining 2 c of milk until heated. Combine warmed milk with Vanilla pudding & stir well. Pour mixture over batter in the crock pot. Cover and cook on low for 3 1/2 hours. Toast nuts. After 31/2 hrs, sprinkle the pecans, marshmallows, & chocolate chips over top of cake. Put lid back on & wait about 15 minutes for the marshmallows to melt. Serve.


Ingredients: 3 boneless chicken breasts (cooked & chopped), 1 c Frank’s Red Hot Buffalo Sauce, 828ml of pasta sauce, uncooked lasagna noodles, tub of ricotta cheese, 1 c shredded cheddar cheese, 1 c shredded mozzarella cheese, 1/4 c water
Directions: Combine chicken, buffalo sauce & pasta sauce. Spray 5 qt slow cooker with non-stick spray. Spoon sauce with chicken to cover the bottom of the crock pot. Add a layer of noodles (broken in 1/2). Layer ricotta over noodles. Top with cheese. Repeat the layers until you run out of ingredients. On the final layer top with sauce & cheese. Pour 1/4 cup of water over your lasagna. Cook on low for 4 to 5 hours or on high for 2.5 to 3 hours.


Ingredients: 1 lb chicken breast, 10 oz can of cream of chicken soup, 10 oz water, 8oz chicken broth, 12 oz wide egg noodles
Directions: Spray crock pot with cooking spray. Mix together soup, water & broth. Place chicken in crock pot. Pour soup mixture on top. Cook on high for 3 hours. Remove chicken. Cut or shred. Put back into crock pot. Add noodles (dry) cook an additional hour, stirring occasionally. Serve.


Crock Pot Pecan Pie
Ingredients: 1 uncooked piecrust, 3 eggs,1 c sugar, 2/3 c dark Karo syrup, 1 c pecans, broken up, 1/2 c margarine, melted, 1 t vanilla
Directions: Spray the slow cooker with nonstick cooking spray. Place uncooked piecrust in the slow cooker and press up the edges about 1/2 inch up the sides. Mix the remaining ingredients well. Pour on top of the piecrust. Cover and cook on HIGH for 2 to 3 hours. Cool & serve.


Barbecue Ribs in the Crock Pot
Ingredients: 3 lbs. pork or beef ribs, 1 c. water, 1/4 c. cooking sherry, 1 T Worcestershire sauce, salt and pepper to taste, 1/2 c. barbecue sauce
Directions: Place ribs standing upright in crock pot. Pour in sherry and water. Sprinkle with Worcestershire sauce, salt & pepper. Pour barbecue sauce over ribs. Cook on low approximately 8 hours. Serve with additional barbecue sauce for dipping.


Ingredients: 10 oz frozen chopped spinach, 1 lb Velveeta cheese, 8 oz cream cheese, 14oz jar of salsa,handful of chopped cilantro. 1) Cut the Velveeta and Directions: Cut the Velveeta & cream cheese into cubes. Place all ingredients into crockpot & heat until cheese has melted. (about 1 hour)
Serve warm with tortilla chips. Heaven! Should make a small crowd very happy before dinner is served (like 4-6 people


Crock Pot Pizza
Ingredients: 1 lb. rigatoni (uncooked), 2 26 oz jars tomato sauce,1 t dried oregano,
1 lb. ground beef, 1 lb. Italian sausage, (casings removed), 1 onion,chopped,
1 green pepper, chopped,1-2 cups sliced mushrooms, 4 c shredded mozzarella cheese,sliced pepperoni
Directions: Brown ground beef. Drain fat. Brown sausage. Mix sauce, uncooked pasta, & oregano. Spray large crock pot with cooking spray. Now make layers using half of each ingredient and then repeat using the other half. Layer in this order: Pasta, beef, sausage, onions, peppers, mushrooms, cheese. Place slices of pepperoni on the top and sprinkle with a little more oregano. Cook on low for about 6 hours.


Crockpot Lemon Chicken
Ingridients: 1stick butter, juice from 4 lemons, chicken breasts, 1 pkg Italian dressing.
Directions: Put 1butter in crock pot, melt. Lay chicken in pot. Sprinkle Italian dressing packet over chicken, drizzle with lemon juice, pop the lid on. Cook on High 4-5 hours, or Low 6-8 hours.


Crock Pot Monkey Bread
Ingredients: 1 tube jumbo biscuits,1 c sugar, 1 c brown sugar, 1T cinnamon,1 stick butter, melted.
Powdered sugar butter icing:1 stick butter, 1-2 c powdered sugar, 2 t vanilla
Directions: Cut biscuits into fourths. In a large plastic baggie, combine sugar, brown sugar, & cinnamon. mMx together.Dip biscuit into melted butter & place in bag. Shake until all biscuits are covered with sugar. Spray slow cooker & place biscuits on the bottom. Cover & cook on high for 2-3 hours, then switch to warm. Keep warm or serve immediately.Step Six
Powdered Sugar Butter Icing Directions: Melt butter in saucepan. Add in powdered sugar slowly, stirring continuously until smooth. Add vanilla. Drizzle over monkey bread.



Crock Pot Sugar Roasted almonds
Ingredients: 1 1/2 c sugar, 1 1/2 c brown sugar, 3 T cinnamon, 1/8 t salt, 1 egg white, 2 t vanilla, 3 c almonds, 1/4 c water
Directions: Mix together sugars, cinnamon, & salt. Whisk egg white & vanilla. Add almonds. Make sure almonds are coated in egg mixture. Add cinnamon mixture to the almonds and toss until coated.Spray crock pot (4 quart) with Pam. Add mixture of almonds & sugars to the crock pot.Cook, covered, 3-4 hrs stirring every 20 minutes. In the last hour, add the 1/4 C. of water & stir. This makes nuts crunchy. Continue to cook for another 45min to an hour. Lay while separating almonds on parchment paper to cool.


Slow Cooker French Onion Meatballs
Ingredients: 1 (24 oz) pkg meatballs, 2 cans of condensed French onion soup
Directions: Spray your slow cooker with non-stick cooking spray. Dump in the package of meatballs and dump the soup on top. Cook on low for 4 hours or on high for 2 hours.
These make a great appetizer (poke some toothpicks in and you are good to go!) or we love to eat them on little rolls like sliders. My kids love that they are “kid-sized”.


Ingredients: 1 to 1 1/2 – 2 oz envelope white sauce mix, 4 c water, 1-14 oz can vegetable broth, 1 1/2 c sliced fresh mushrooms, 1/2 c chopped onion,3 cloves garlic, minced, 1/2 t basil, 1/4 t salt, 1/4 t oregano, 1/8 t cayenne pepper, 1- 8 oz pkg dried cheese tortellini, 1 can evaporated milk, 6oz baby spinach, ground black pepper, shredded Parmesan cheese
Directions: Place dry white sauce mix in a 4-quart slow cooker. Add water to sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high for 2-1/2 to 3 hours. Stir in dried tortellini. Cover & cook on low for 1 hour more or high for 45 minutes more. Stir in evaporated milk & spinach. Sprinkle individual servings with black pepper & parmesan cheese.


Slow Cooker Fudge
Ingredients: 2-1/2 c dark chocolate chips, 1/4 c canned coconut milk, 1/4 c raw mild honey, dash of sea salt, 1 t vanilla extract
Directions: Add chocolate chips, coconut milk, honey & salt, stir to combine. Cover & cook on low 2 hrs without stirring. After 2 hrs, turn the slow cooker off, uncover, add vanilla and stir to combine ingredients. Allow to cool, uncovered for 4 hrs. Stir vigorously for 5-10 minutes until it loses some the gloss. Lightly spray a 1 quart casserole dish with cooking spray. Pour fudge into dish, cover & refrigerate until firm. Cut into pieces.


Crockpot Barbecue Chicken
Ingredients: 4-6 pieces boneless skinless chicken breasts,1 bottle BBQ sauce,
1/4 c vinegar, 1 t red pepper flakes, 1/4 c brown sugar,1 tsp. garlic powder
Directions: Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over it and cook on low for 4-6 hours.


Slow Cooker Pina Colatta Cake
Ingredients: 1 24 oz. + 1 8 oz. can of crushed pineapple, drained, juice reserved,
2 c flour, 3 t baking powder, 2 t vanilla, 2 14 oz. cans of cream of coconut, divided, 4 T canola oil, 1 1/2 cups shredded coconut, divided, 2 c evaporated milk
Directions: In the bottom of a 6 qt. slow cooker, sprayed with cooking spray, spread drained pineapple covering bottom. Mix flour, baking powder, vanilla, 2/3 c of cream of coconut, 1 1/3 c of reserved pineapple juice, oil, and 1 c of coconut, until combined. Spread the batter over the pineapple in the slow cooker. Heat evaporated milk & remaining cream of coconut until it is boiling. Once the mixture boils, pour the liquid over the top of the batter in the slow cooker, but do not stir.
Cover slow cooker & cook on low for 3-4 hrs. Toast the remaining coconut, until golden. To serve, scoop down through the cake to the pineapple/sauce layer, and spoon a portion into a serving dish. Serve warm with vanilla ice cream and of the toasted coconut.


Crock Pot Dulce de Leche Recipe
Ingredients: 2 cans of sweetened condensed milk, 3 half pint jars, crock pot, water.
Directions: Open cans of sweetened condensed milk and pour into three half pint jars, dividing evenly. Put on lids & rings.
Place jars into a crock pot. Fill crock pot with water so that it covers the top of the jars. Turn crock pot onto low & set timer for 10 hours. After 10 hrs remove jars from crock pot. Open the lid and grab a spoon!



Copy-Cat Honey Baked Ham
Ingredients: 1 bone-in spiral sliced pre-cooked ham, 2 c sugar, 1 t onion powder
1 t cinnamon,1 t nutmeg, 1/2 t ground ginger, 1/2 t ground clove, 1/2 t paprika,
2 to 4 T water.
Directions: Score ham into diamond shapes & place in crock-pot. Add 2 c of water to bottom of pot. Heat on high for about 3 hours until heated through. Combine rest of ingredients in a sauce pan. Add enough water until you get a thick syrup. Bring the syrup to a boil. Boil for 1 minute. Remove ham from crock-pot & place in a foil lined baking pan. Baste ham with syrup. Place ham in oven and broil at 500° for 1 to 3 minutes.Remove ham from oven and serve.


Ingredients: 1 bag of frozen tortellini, 1 small bag of fresh spinach, 2 cans of italian style diced tomatoes, 1 box or 4 cups or chicken broth, 1 block of cream cheese, 1 lb. sausage.
Brown the sausage & put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs. Serve.


Molten Lava Crock Pot Chocolate Cake
Ingredients: 2 c brown sugar, 2 c flour, 6 T cocoa powder, 4 t baking powder, 1 t salt, 1 c milk, 4 T butter,melted, 1 t vanilla extract
For fudge topping: 1 1/2 c brown sugar, 1/2 c cocoa powder, 3 c boiling water
Instructions: Mix together sugar, flour, cocoa, baking powder, and salt .Stir in milk, butter, & vanilla. Spread batter in bottom of a large crockpot. Batter will be stiff.
Combine brown sugar & cocoa powder. Sprinkle over cake batter.Pour boiling water over the top. DO NOT STIR. Cover and cook on high for 2 – 2 1/2 hours.
Remove lid, turn off, and let rest 30 minutes before serving. Top with ice-cream.


Slow Cooker Blueberry Cobbler
Ingredients: 1 c flour, 3 T sugar, 1 t baking powder, 1/4 t cinnamon, 1 egg,
1/4 c milk, 2 T canola oil, 1/8 t salt, 2 c raspberries, 2 c blueberrires, 1/2 T lemon juice, 1 c sugar, 1/4 c flour
Directions: Combine 1 c flour, 3 T sugar, baking powder & cinnamon. Combine egg, milk & canola oil. Whisk together until completely blended. Add egg mixture to flour mixture & stir until just moistened. Spread over the bottom of a 5qt slow cooker. Combine 1 c sugar & 1/4 c flour & salt. Next add in raspberries & blueberries (fresh or frozen) & lemon juice. Stir to coat. Distribute berries over batter. Cover & cook on low for 2 to 2 1/2 hrs.


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