08/10/2026
Crockpot Recipes
Crockpot Cowboy Casserole
Ingredients
1 lb ground beef
1 small onion, diced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can corn, drained
1 (10.5 oz) can diced tomatoes with green chilies
1 cup shredded cheddar cheese
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Serves 6 | Prep time 15 minutes | Cook time 6–7 hours (Low)
How to Make
Preparing this Crockpot Cowboy Casserole begins by browning the ground beef with the diced onion in a large skillet over medium-high heat, breaking the meat into small crumbles as it cooks until the beef is no longer pink and the onions are softened. Drain any excess grease before transferring the beef mixture to a 6-quart slow cooker. Add the drained kidney beans, pinto beans, corn, and the can of diced tomatoes with green chilies, then season with the chili powder, garlic powder, salt, and black pepper. Stir everything together thoroughly until the ingredients are evenly combined and the seasonings are well distributed. Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, allowing the flavors to slowly blend together while the mixture becomes thick and hearty. During the last 10 to 15 minutes of cooking, sprinkle the shredded cheddar cheese evenly over the top without stirring, then replace the lid and allow the cheese to melt into a bubbly, gooey layer as shown in the image. Serve hot with tortilla chips, cornbread, or a dollop of sour cream if desired.
Crockpot French Onion Meatballs
Ingredients
1 lb frozen fully cooked meatballs
2 large onions, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 packet (1 oz) onion soup mix
1 (10.5 oz) can beef broth
1 tsp Worcestershire sauce
1/2 tsp garlic powder
4 slices provolone or Swiss cheese
Serves 6 | Prep time 15 minutes | Cook time 4–5 hours (Low)
How to Make
Preparing these Crockpot French Onion Meatballs begins by heating the butter and olive oil in a large skillet over medium heat before adding the sliced onions. Cook the onions for about 15 to 20 minutes, stirring often, until they become soft, deeply caramelized, and golden brown. Transfer the caramelized onions to the slow cooker, then add the frozen meatballs. Sprinkle the onion soup mix over the meatballs and pour in the beef broth, Worcestershire sauce, and garlic powder, gently stirring to coat everything evenly. Cover and cook on LOW for 4 to 5 hours, allowing the meatballs to absorb the rich onion gravy while becoming tender and flavorful. During the final 10 minutes of cooking, lay the slices of provolone or Swiss cheese over the meatballs, cover again, and let the cheese melt until smooth and bubbly. Spoon plenty of the onion gravy over the meatballs before serving and garnish with chopped parsley if desired for the classic French onion presentation.
Crockpot Pork Chops with Apples
Ingredients
4 bone-in pork chops
2 apples, sliced
1 medium onion, sliced
1/2 cup apple cider
1/4 cup chicken broth
2 tbsp brown sugar
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Serves 4 | Prep time 15 minutes | Cook time 6–7 hours (Low)
How to Make
Preparing these Crockpot Pork Chops with Apples begins by seasoning both sides of the pork chops with the garlic powder, dried thyme, salt, and black pepper. Arrange half of the sliced onions and apples across the bottom of a lightly greased 6-quart slow cooker to create a flavorful base, then place the pork chops in a single layer on top. Scatter the remaining onions and apples over the pork chops. In a small bowl, whisk together the apple cider, chicken broth, and brown sugar until the sugar dissolves, then pour the mixture evenly over everything. Cover with the lid and cook on LOW for 6 to 7 hours, or until the pork chops are tender and the apples become soft while still holding their shape. Spoon the cooking juices over the pork chops several times before serving, making sure each serving includes plenty of the tender apples and onions for the sweet and savory flavor shown in the image.
Crockpot Salisbury Steak Meatballs
Ingredients
1 lb ground beef
1/4 cup breadcrumbs
1 egg
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 (10.5 oz) can cream of mushroom soup
1 (1 oz) packet brown gravy mix
1 cup beef broth
Serves 6 | Prep time 15 minutes | Cook time 4–5 hours (Low)
How to Make
Preparing these Crockpot Salisbury Steak Meatballs begins by combining the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper in a large mixing bowl until just combined, being careful not to overmix. Shape the mixture into approximately 18 to 20 evenly sized meatballs and arrange them in the bottom of a lightly greased slow cooker. In a separate bowl, whisk together the cream of mushroom soup, brown gravy mix, and beef broth until completely smooth, then pour the gravy evenly over the meatballs, making sure they are well coated. Cover and cook on LOW for 4 to 5 hours, allowing the meatballs to become tender while the gravy thickens into a rich mushroom sauce. During the final 30 minutes, gently stir once to coat every meatball in the gravy without breaking them apart. Serve the meatballs over mashed potatoes, egg noodles, or rice, spooning the creamy mushroom gravy generously over each serving and garnishing with fresh parsley if desired.
