Welcome to my family’s all-time favorite crock pot recipes! Every single one has been tested in my Denver kitchen and taste-tested by real people at my real table, so these aren’t just pretty pictures. They’re the meals my family actually asks for.
You’ll find 50 crockpot recipes here: chicken, beef, pork, hearty soups, dump-and-go dinners, and party food that feeds a crowd. Some are weeknight lifesavers, some are holiday heroes, and all of them let your slow cooker do the heavy lifting while you get on with your day!
Why You Need These Crock Pot Recipes in Your Life
I’ve loved slow cooking for as long as I can remember. My mom cooked low and slow in the oven, and those all-day flavors were the best. So when I moved into my first apartment, she handed me her crockpot like a family heirloom. (It basically was.)
That little pot became my kitchen MVP once I had a family. Our days were a blur of swim meets, soccer, and cross-country practice, and hungry teenage boys do not wait politely for dinner. The crockpot saved me more nights than I can count.
These days we’re empty nesters, and I love it just as much, especially the dump-and-go recipes. Some nights I’m just plain too tired to cook. And is there anything better than walking in the door after a long day to a house that already smells like dinner? I keep it out all summer, too, because when it’s too hot to turn on the oven, the slow cooker keeps the kitchen cool.
And our pulled pork has earned its own nickname around here: “Ski Food.” I make it almost every time we head to the mountains, because we come home frozen and starving, and it’s sitting there, ready and waiting.
Crock Pot Chicken Recipes
Most of us start with chicken in a slow cooker. These are my most-made crockpot chicken recipes, and they’re the ones readers email me about most.
Confession time: most of my crockpot fails have been chicken. Tough, chewy, overcooked chicken. More than once!
Here’s the secret I learned the hard way. Always cook chicken on low, and never all day. These are recipes you start at lunchtime, not first thing in the morning.
How Long to Cook Chicken in a Crock Pot
Every cut cooks a little differently. Here’s my cheat sheet, all on low:
- Boneless, skinless breasts: about 3 hours. Start checking at 2½. Breasts are lean, and they go from juicy to dry fast.
- Boneless, skinless thighs: 4 to 5 hours. Thighs have more fat, so they’re much more forgiving. They’re my pick when I won’t be home to check.
- Bone-in pieces (thighs, drumsticks, split breasts): 4 to 6 hours. The bone slows things down and keeps the meat moist.
- Big batches and soups: 4 to 6 hours. A full pot of liquid takes longer to heat up. Doubling a recipe? Plan on the longer end.
Can’t decide? Go with thighs. They stay tender even if dinner runs a little late.
One more thing: the clock is only a guide. Chicken is done when an instant-read thermometer reads 165°F in the thickest part. I pull mine the minute it gets there.
Olive Garden Crockpot Chicken Recipe
Crockpot Ranch Chicken (Crack Chicken)
Crockpot Shredded Chicken
Easy Crockpot Butter Chicken
Shredded Buffalo Chicken (Slow Cooker or Instant Pot)
Crock Pot Beef Recipes
Tough, inexpensive cuts of beef were made for the crockpot. Low and slow turns them fork-tender every time.
Looking for beef stew? It’s in the Dump and Go section below.
Mississippi Pot Roast
Crockpot Beef Brisket
Crockpot London Broil
Crockpot Steak Bites
Crockpot Cube Steak
Crock Pot Corned Beef
Crockpot Birria Tacos
Bread and Butter Pot Roast
Crock Pot Pork Recipes
Pork shoulder might be the most forgiving cut there is. It’s hard to overcook in a slow cooker, and it shreds like a dream.
Easy Slow Cooker Pulled Pork (“Ski Food”)
Easy Carnitas (Slow Cooker Method Included)
Colorado Green Chili
Crock Pot Italian Sausage and Peppers
Slow Cooker Cochinita Pibil
Crockpot Spiral Ham
Dump and Go Crockpot Meals
Dump and go means everything goes into the crockpot raw. No browning, no searing, and no precooking. You turn it on and walk away.
These dump and go crockpot meals are my go-to easy crockpot meals for the busiest days. Some have an optional first step that adds flavor. But skip it, and dinner still turns out great.
Slow Cooker Beef Stew
White Chicken Chili
Crock Pot Chicken and Pasta
Salsa and Cream Cheese Chicken
3-Ingredient Cranberry Meatballs
Slow Cooker Red Beans and Rice
Crock Pot Soups and Stews
Crockpot soups practically make themselves. Fill the pot in the morning, and dinner is ready by nightfall. Most of these freeze beautifully too.
Slow Cooker Ham and Bean Soup
Outback Potato Soup Recipe (Slow Cooker or Stovetop)
Creamy Ham and Potato Soup
Easy Mexican Chicken Soup (Chicken Taco Soup)
Healthy Cheeseburger Soup
Best Cinnamon Chili Recipe (Firecracker Chili)
Chicken Tortilla Soup
Authentic German Goulash Soup
Slow Cooker Chicken Broth
Easy Crockpot Meals for a Crowd
Potlucks, game day, church gatherings, holiday open houses. These easy crockpot meals travel well, stay warm for hours, and feed a crowd without you stuck in the kitchen. Set the crockpot to warm and let people help themselves.
Mains for a Crowd
These are the big-batch mains I make when the house is full. Most of them hold well on warm, so everyone can help themselves when they’re ready. No one is stuck in the kitchen, including you.
Grandpa Frank’s Italian Spaghetti Sauce Recipe
Barbacoa Tacos
Slow Cooker Sticky Chicken Wings
Homemade Swedish Meatballs
Party Dips
A crockpot is the best party trick I know. The dip stays hot, the cheese stays melty, and nobody has to run back to the microwave. I use my little 2.5-quart for dips. In a big crockpot, the dip spreads too thin and dries out before the party’s over. Keep it on warm, and give it a stir now and then.
3-Ingredient Chili Cheese Dip
Rotel Dip with Cream Cheese (“Man Dip”)
Chicken Bacon Ranch Dip
Mexican Street Corn Dip
Sides, Breakfast and Sweets
On Thanksgiving, oven space is gold. These slow cooker sides free it up for the turkey. Your crockpot isn’t just for dinner, either. It handles brunch for a crowd, a sweet dump cake, and candy that makes a perfect holiday gift.
Copycat Cracker Barrel Hashbrown Casserole
Slow Cooker Corn Casserole (without Jiffy)
Slow Cooker Glazed Carrots
Cowboy Baked Beans
Slow Cooker Cinnamon Roll Casserole
Crock Pot Soft-Baked Granola
Caramel Apple Dump Cake
Crockpot Chocolate Peanut Clusters
Tips for Using Your Crock Pot
Every one of these slow cooker recipes is tested in my own kitchen. Here’s what I wish someone had told me about slow cooking sooner.
What Size Crock Pot Do You Need?
That first crockpot from my mom? Harvest gold, with one dial: Low, High, and Off. It matched the hand-me-down Dutch oven she gave me too. Classic!
These days I own four, and I really do grab the right one for the job.
6 or 7-quart: My go-to for beef stew, roasts, holiday ham, and feeding a crowd. The one I use most is my Crock-Pot 7-Quart Cook & Carry. I’ve bought and returned more crockpots than I’d like to admit. They’d boil everything instead of cooking it low and slow. This one heats gently and evenly. It’s my trusted crockpot.
Here’s why I love it:
- A locking lid. It travels to potlucks without sloshing all over my car.
- It’s programmable. It switches to warm when it’s done, so nothing overcooks while I’m out.
4 or 5-quart: For smaller batches of soup and chili. When it’s just the two of us, this is the one I reach for. Mine is an All-Clad with an insert that goes from the stovetop right into the slow cooker. I brown the meat and sauté the onions in the insert, then drop it in the base. One less pan to wash! They don’t make my 4-quart anymore, but the All-Clad 5-quart has the same stovetop-safe insert, and it’s a great size for two.
2.5-quart: For dips. A big crockpot spreads dip too thin, and it dries out before the party’s over.
If you can only buy one, get a 6 or 7-quart. It handles almost every recipe on this list, and you can still make a smaller batch in it. Just remember the half-to-two-thirds-full rule.
Shopping for a new one? Here’s what I look for:
- Gentle, even heat. If your crockpot boils on low, it’s running too hot. Try the water test in the safety section below.
- Auto-warm. It switches to warm when cooking is done, so dinner waits for you instead of overcooking.
- A locking lid. A must if you bring food to potlucks, tailgates, or holiday parties.
- A stovetop-safe insert. A nice bonus if you like to brown meat first without dirtying another pan.
More Crock Pot Tips
- Don’t lift the lid. I know it’s tempting. But every peek lets the heat out and can add 15 to 30 minutes to your cook time.
- Fill it half to two-thirds full. Too little and it can overcook. Too full and it may not heat evenly. If a recipe is small, use a smaller crockpot.
- High heat vs. low heat. A good rule of thumb: 1 hour on high is about 2 hours on low. Tough cuts like brisket and pot roast get more tender on low. Chicken is the exception: always low, and never all day. See my chicken cheat sheet above.
- Add dairy and pasta at the end. Cream cheese, sour cream, milk, and noodles go in during the last 30 minutes or so. Otherwise dairy can curdle and pasta turns to mush.
- Prep the night before. Chop your veggies and trim your meat the night before, and store them in separate containers in the fridge. Don’t partially cook meat ahead of time, though. The USDA advises against it.
- Older vs. newer crockpots. Most newer slow cookers run hotter than the ones our moms used. Today’s low can act more like yesterday’s high. Making an old family recipe in a newer crockpot? Check it early. Still using an older one? Try the water test in the FAQs below to make sure it gets hot enough.
- Watch out with dried kidney beans. Raw red kidney beans contain a natural toxin that a slow cooker may not get hot enough to destroy. Soak them, then boil them hard before they go in, or use canned. Small red beans and most other beans are much lower risk.
- Cooking at high altitude. In Denver, water boils at around 202°F instead of 212°F. A slow cooker can’t get food any hotter than a simmer, so tough cuts may need a little more time up here to get tender. I always cook on the longer end of a recipe’s time range. Except chicken, of course!
Gluten-Free, Low-Carb and Dairy-Free Crock Pot Recipes
Cooking for someone with dietary needs? Family and close friends of mine eat gluten-free, so I pay attention to this. Here’s a quick guide to the recipes above. Always check your labels on broth, sausage, and seasonings.
Naturally gluten-free:
- Colorado Green Chili (made with masa)
- White Chicken Chili
- Chicken Tortilla Soup
- Easy Mexican Chicken Soup
- Easy Crockpot Butter Chicken
- Crock Pot Italian Sausage and Peppers
- Grandpa Frank’s Spaghetti Sauce
- Slow Cooker Chicken Broth
- Rotel Dip with Cream Cheese
- Chicken Bacon Ranch Dip
Low-carb friendly:
- Easy Crockpot Butter Chicken
- Crock Pot Italian Sausage and Peppers (serve it as is, or over zoodles)
- Slow Cooker Chicken Broth
- Rotel Dip and Chicken Bacon Ranch Dip (serve with veggies instead of chips)
Dairy-free, or easy to make dairy-free:
- Slow Cooker Chicken Broth
- Grandpa Frank’s Spaghetti Sauce (skip the Parmesan rind)
- White Chicken Chili (swap the cream for extra broth or a plant-based milk)
- Caramel Apple Dump Cake (swap the butter for vegan butter or coconut oil)
Crock Pot Recipes FAQs
Nothing, really. Crock-Pot is a brand name, like Kleenex. Every Crock-Pot is a slow cooker, but not every slow cooker is a Crock-Pot. I use both words, and so does my family. Every recipe here works in any brand.
Yes. Slow cookers are made to cook unattended for hours. Set yours on a clear, heat-safe counter away from the wall, keep the cord tucked back, and keep the lid on.
Yes, as long as it’s thawed. Raw chicken, beef, and pork all cook safely in a slow cooker. Browning first adds flavor, but you don’t need it for safety.
Warm is for holding food that’s already cooked, not for cooking. Food should stay at 140°F or hotter while it sits out. At parties I give dips a stir now and then and check them with an instant-read thermometer. Check your manual too, since some brands suggest a time limit on warm.
The USDA’s rule is simple. If you weren’t home and the power went out, throw the food away, even if it looks done. If you’re home when it happens, finish cooking it right away on the stove or in the oven.
Not from cold. A slow cooker heats too slowly to bring leftovers back up safely. Reheat them on the stove or in the microwave until steaming hot (165°F), then move them to the crockpot on warm to keep them hot for serving.
Try the water test, a favorite of university extension services. Fill it half to two-thirds with water, set it on low for 8 hours, then check the water with a thermometer. It should read about 185°F. Much lower means it’s cooking too slowly to be safe, and it’s time to replace it.
No. The USDA recommends thawing meat before it goes in the slow cooker. Frozen meat can sit too long in the temperature danger zone (40°F to 140°F) while the crockpot heats up. Short on time? Some of my Instant Pot recipes cook right from frozen. Try my Easy Instant Pot Carnitas or Shredded Buffalo Chicken.
Half to two-thirds full is the sweet spot. That’s the range that cooks food evenly and safely.
Start with my Slow Cooker Beef Stew, White Chicken Chili, or 3-Ingredient Cranberry Meatballs. Everything goes in, and you walk away. See the full list in the Dump and Go section above.
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