10/21/2026
Get your burger here 6.99 lb
Crockpot Recipes
Crockpot French Onion Pot Roast Recipe
Ingredients
- 3 lb beef chuck roast
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- ½ cup prepared French onion soup
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 6 slices Swiss cheese
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Serves 6 | Cook Time 8–9 hours
How to Make: Season the chuck roast with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the roast for 3–4 minutes per side until browned. Remove the beef and add sliced onions to the skillet, cooking for 8–10 minutes until softened and lightly caramelized. Stir in minced garlic and cook for another minute. Transfer the onions to the slow cooker and place the roast on top. Pour in beef broth, French onion soup, and Worcestershire sauce, then sprinkle with dried thyme. Cover and cook on LOW for 8–9 hours until the beef is fork-tender. Shred the roast into large pieces and mix with the onions and gravy. Arrange Swiss cheese slices over the beef, cover, and cook on HIGH for another 5–10 minutes until melted. Serve warm with the rich onion gravy.
Crockpot Honey Garlic Chicken Recipe
Ingredients
- 6 bone-in, skinless chicken thighs
- ½ cup honey
- ¼ cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp olive oil
- 1 tsp ground ginger
- ½ tsp red pepper flakes (optional)
- ½ tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tsp sesame seeds (optional)
Serves 6 | Cook Time 4–5 hours
How to Make: Lightly grease the slow cooker and arrange the chicken thighs in a single layer. In a bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, olive oil, ground ginger, red pepper flakes, and black pepper. Pour the sauce evenly over the chicken, turning each piece to coat. Cover and cook on LOW for 4–5 hours until the chicken is tender and reaches 165°F internally. Carefully transfer the chicken to a plate. Mix cornstarch with cold water until smooth, then stir into the cooking sauce. Cover and cook on HIGH for 10–15 minutes until the sauce thickens, or simmer it in a saucepan for faster thickening. Return the chicken to the sauce and coat thoroughly. Sprinkle with sesame seeds if desired and serve warm over steamed rice.
Crockpot Mac & Cheese + BBQ Chicken Recipe
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 16 oz elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup milk
- 4 oz cream cheese, cubed
- ¼ cup unsalted butter
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth
Serves 6–8 | Cook Time 4–5 hours
How to Make: Lightly grease the slow cooker and place chicken breasts in the bottom. Season with garlic powder, salt, and black pepper, then pour barbecue sauce and chicken broth over the chicken. Cover and cook on LOW for 3–4 hours until the chicken reaches 165°F and shreds easily. Remove the chicken, shred with two forks, and return it to the barbecue sauce. Meanwhile, cook elbow macaroni in boiling salted water until just al dente, then drain. Add milk, butter, cubed cream cheese, cheddar, and mozzarella to the slow cooker, stirring until the cheeses melt into a creamy sauce. Fold in the cooked macaroni and shredded barbecue chicken until evenly combined. Cover and cook on LOW for another 10–15 minutes until everything is hot and creamy. Serve immediately.
Crockpot Chicken Pot Pie Recipe
Ingredients
- 2 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups frozen mixed vegetables
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 can (16.3 oz) refrigerated biscuit dough
- ½ cup heavy cream
- ½ tsp salt
- ¼ tsp black pepper
Serves 6 | Cook Time 5–6 hours
How to Make: Lightly grease the slow cooker and arrange chicken breasts in the bottom. In a bowl, whisk together chicken broth, cream of chicken soup, dried thyme, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the chicken, cover, and cook on LOW for 4–5 hours until the chicken reaches 165°F and is tender. Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in frozen mixed vegetables and heavy cream, then cover and cook on HIGH for another 30–45 minutes until the vegetables are tender and the filling is hot. Meanwhile, bake the refrigerated biscuits separately according to package directions until golden brown and fully cooked. Place the baked biscuits over the creamy chicken filling just before serving.
Crockpot Cheeseburger Soup Recipe
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cups potatoes, peeled and diced
- 4 cups beef broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 tsp garlic powder
- ½ tsp mustard powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup diced carrots
- ½ cup diced celery
Serves 6 | Cook Time 4–5 hours
How to Make: In a skillet over medium-high heat, cook ground beef and diced onion for 6–8 minutes until the beef is browned and the onion softens, then drain excess grease. Transfer to the slow cooker and add diced potatoes, carrots, celery, beef broth, garlic powder, mustard powder, salt, and black pepper. Stir well, cover, and cook on LOW for 4–5 hours until the potatoes and vegetables are tender. In a separate bowl, whisk cream of mushroom soup with milk until smooth, then stir into the slow cooker. Add shredded cheddar cheese gradually, stirring until melted and creamy. Cover and cook on LOW for another 15–20 minutes until the soup is hot and slightly thickened. Stir gently and serve warm with extra cheddar cheese if desired.
Crockpot Beef Tips & Gravy Recipe
Ingredients
- 2 lb beef stew meat, cut into bite-sized pieces
- 1 packet (1 oz) onion soup mix
- 1 packet (1 oz) brown gravy mix
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 2 tbsp cold water
- 4 cups prepared mashed potatoes, for serving
- 2 tbsp fresh parsley, chopped (optional)
Serves 6 | Cook Time 7–8 hours
How to Make: Heat olive oil in a skillet over medium-high heat and sear the beef stew meat in batches until lightly browned. Transfer the beef to the slow cooker. In a bowl, whisk together onion soup mix, brown gravy mix, beef broth, Worcestershire sauce, minced garlic, and black pepper until combined. Pour the mixture over the beef and stir gently to coat. Cover and cook on LOW for 7–8 hours until the beef is fork-tender. Mix cornstarch with cold water until smooth, then stir into the gravy. Cover and cook on HIGH for another 15–20 minutes until thickened, stirring occasionally. Spoon the tender beef tips and rich gravy over warm mashed potatoes, garnish with chopped parsley if desired, and serve immediately.
Recipe made by: Easy Steps Recipes
