15 Crockpot Dinner Recipes That Cook While You Work

Crockpot dinner recipes are ideal for busy individuals seeking flavorful meals with minimal effort. Options like Classic Beef Stew and Honey Garlic Chicken offer hearty, savory flavors, while vegetarian favorites like Creamy Mushroom Risotto and Vegetarian Chili cater to diverse tastes. Dishes such as Chicken Taco Soup and Balsamic Glazed Chicken Thighs allow for customization and convenience. Perfect for meal prep, these recipes transform simple ingredients into delightful dinners that cook while you work. Discover more delicious options ahead.

Classic Beef Stew

Classic Beef Stew is a hearty and comforting dish that combines tender beef chunks with a variety of vegetables and savory herbs, simmered to perfection in a rich broth.

This delicious meal is ideal for families and gatherings, making it perfect for cozy dinners, especially on chilly evenings. The preparation time for this dish is about 20 minutes, with a cooking time of 6-8 hours in the crockpot, allowing flavors to meld beautifully while you go about your day.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 medium-sized potatoes, peeled and diced
• 4 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil (for browning the beef, optional)
• 1 cup frozen peas (optional for added color and nutrition)
• Fresh parsley for garnish (optional)

Cooking Steps:

1. In a large skillet, heat olive oil over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef on all sides for about 5-7 minutes. This step is optional but adds a deeper flavor to the stew.
2. Transfer the browned beef to the crockpot. Add the potatoes, carrots, onion, and garlic on top of the beef.
3. In a medium mixing bowl, combine the beef broth, tomato paste, thyme, rosemary, and bay leaf. Pour this mixture over the meat and vegetables in the crockpot.
4. Stir gently to combine, ensuring all ingredients are submerged in the liquid.
5. Cover the crockpot and set it to low heat. Cook for 6-8 hours or until the beef is fork-tender and the flavors have melded together. If time permits, cooking on low is recommended for the best taste.
6. If using frozen peas, add them about 30 minutes before serving, allowing them to heat through.
7. Taste and adjust seasonings if necessary. Remove the bay leaf before serving.
8. Serve hot, garnished with fresh parsley if desired.

Variations and Tips:

• For a richer stew, you can substitute part of the beef broth with red wine.
• Add different vegetables like parsnips, turnips, or green beans for variation.
• To thicken the stew, mix a tablespoon of cornstarch with a little water and stir it into the stew about 30 minutes before serving.
• If you’re short on time, you can skip browning the meat, although it may result in a slightly different flavor profile.
• Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently before serving.

Enjoy your delicious Classic Beef Stew!

Chicken Taco Soup

Chicken Taco Soup is a hearty and flavorful dish that combines the richness of chicken with the zesty essence of traditional taco ingredients.

This comforting soup is perfect for busy weeknights, family gatherings, or a cozy meal at home, and it only takes about 10 minutes to prep! Once set in the crockpot, it allows for easy cooking with minimal effort, making it an ideal choice for those seeking a delicious, hands-off dinner that everyone will love.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 cup chicken broth
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 can (4 oz) diced green chilies
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

Cooking Instructions:

1. Place the chicken breasts at the bottom of the crockpot.
2. Add the black beans, corn, diced tomatoes (including liquid), onion, bell pepper, green chilies, taco seasoning, and chicken broth on top of the chicken.
3. Stir to combine all ingredients and make sure the chicken is submerged in the liquid.
4. Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is cooked through and tender.
5. Once cooked, use two forks to shred the chicken directly in the crockpot. Stir everything together to mix well.
6. Taste and adjust seasoning with salt and pepper if necessary.
7. Serve hot, garnished with your choice of optional toppings.

Variations and Tips:

• For a creamier soup, add a block of cream cheese during the last hour of cooking.
• Substitute ground turkey or beef for a different protein option.
• Add jalapeños for an extra kick or other vegetables such as zucchini or carrots for more nutrition.
• Use low-sodium broth and canned goods for a healthier option.
• This recipe can be adapted to accommodate dietary restrictions by using gluten-free taco seasoning or skipping the beans for a low-carb version.

Enjoy your Chicken Taco Soup with crusty bread or a side salad for a complete meal!

Creamy Mushroom Risotto

Creamy Mushroom Risotto is a delightful and comforting dish, perfect for mushroom lovers and those seeking a warm, hearty meal. This creamy risotto is vegetarian-friendly and can serve as a main course or a side dish. It requires about 10 minutes of prep time and 2-3 hours of slow cooking in a crockpot, making it ideal for busy weekdays or an effortless dinner gathering.

Ingredients:

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced (any variety)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. In a skillet over medium heat, add olive oil and sauté the onions until transparent, about 3-4 minutes. Add the garlic and mushrooms, cooking until the mushrooms are softened, about 5 minutes. If using, pour in the white wine and let it simmer for 2 minutes before removing from heat.
2. In the crockpot, combine the sautéed onion, garlic, and mushrooms with the arborio rice, vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 2-3 hours, or until the rice is tender and creamy, stirring occasionally if possible.
4. Once the risotto is cooked, stir in the heavy cream and grated Parmesan cheese. Taste and adjust seasoning if necessary.
5. Serve warm, garnished with fresh parsley.

Variations and Tips:

• Add other vegetables like peas or spinach for extra flavor and nutrition.
• For a richer taste, substitute some of the vegetable broth with mushroom broth.
• To enhance the umami flavor, consider adding a tablespoon of soy sauce or miso paste during the cooking process.
• If you prefer a vegan version, skip the Parmesan and heavy cream, and use nutritional yeast for a cheesy flavor.
• Leftover risotto can be shaped into risotto cakes and pan-fried for a quick and delicious lunch!

Honey Garlic Chicken

Honey Garlic Chicken is a deliciously sweet and savory dish that makes for a perfect family dinner or meal prep option.

Ideal for busy weeknights, this meal comes together in a crockpot with minimal effort, allowing you to spend more time with loved ones. With a preparation time of just 10 minutes and a cooking time of 4 to 6 hours on low, this dish is not only easy to make, but it will also fill your home with incredible aromas.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• Sliced green onions for garnish (optional)
• Sesame seeds for garnish (optional)

Cooking Instructions:

1. In a large bowl, mix together honey, soy sauce, minced garlic, and rice vinegar until well combined.
2. Place the chicken thighs in the crockpot and pour the honey garlic sauce over them, ensuring they are well coated.
3. Cover and cook on low for 4 to 6 hours, or until the chicken is tender and fully cooked through.
4. Once done, remove the chicken from the crockpot and shred it using two forks.
5. In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the sauce left in the crockpot, and switch the crockpot to high. Let it cook for an additional 10-15 minutes until the sauce has thickened.
6. Return the shredded chicken to the crockpot, stir to coat with the thickened sauce, and let it heat through for a few minutes.
7. Serve warm, garnished with sliced green onions and sesame seeds if desired.

Variations and Tips:

• For a spicy kick, add a teaspoon of crushed red pepper flakes to the sauce.
• You can substitute chicken breasts if you prefer white meat, but keep in mind that they may dry out slightly if overcooked.
• Serve Honey Garlic Chicken over rice, quinoa, or alongside steamed vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days; it also freezes well for up to 2 months.

Just reheating it gently will keep the chicken tender.

Vegetarian Chili

Vegetarian chili is a hearty and flavorful dish that’s perfect for anyone looking to enjoy a meat-free meal.

This comforting bowl of chili is packed with protein from various beans and is loaded with vegetables, making it an ideal choice for vegetarians and vegans alike.

It’s also a great option for busy weeknights, as it requires minimal preparation and can be left to simmer in your crockpot.

Overall, this recipe takes about 15 minutes of prep time and cooks for 6 to 8 hours on low, making it a convenient and tasty dinner solution.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can diced tomatoes (with juices)
• 1 cup corn (frozen or canned)
• 1 bell pepper, diced (any color)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 cups vegetable broth
• Optional toppings: avocado, cilantro, sour cream (or vegan alternative), shredded cheese (or vegan cheese), lime wedges

Cooking Steps:

1. In a large bowl, combine the black beans, kidney beans, pinto beans, diced tomatoes (with their juices), corn, bell pepper, onion, and garlic. Stir well to combine.
2. Add the chili powder, cumin, smoked paprika, salt, and pepper. Mix to guarantee the spices are evenly distributed.
3. Pour the vegetable broth into the crockpot and add the bean and vegetable mixture. Stir to combine.
4. Cover the crockpot and set it to low for 6 to 8 hours or high for 3 to 4 hours, allowing the flavors to meld.
5. Before serving, taste and adjust seasoning if necessary.

Variations and Tips:

• For extra heat, add diced jalapeños or a dash of cayenne pepper.
• You can substitute any type of beans you prefer – try chickpeas or navy beans for variety.
• Add other vegetables like zucchini, carrots, or mushrooms for more texture and flavor.
• If you want a thicker chili, remove the lid during the last hour of cooking to allow some liquid to evaporate.
• Serve with cornbread or tortilla chips for a complete meal.
• Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat in the microwave or on the stovetop when ready to enjoy again.

Meatball Sub Casserole

Meatball Sub Casserole is a delicious, comforting dish that combines the flavors of classic meatball subs into a hearty casserole format. Perfect for families or gatherings, this dish is ideal for those busy weeknights as it can be prepared in advance and cooked in a slow cooker.

With a preparation time of just 15 minutes and a cooking time of approximately 4 hours, you can come home to a warm, cheesy meal that reminds you of your favorite sandwich, all without the fuss.

Ingredients:

• 1 pound Italian meatballs (frozen or homemade)
• 1 jar (24 ounces) marinara sauce
• 1 loaf of hoagie or sub bread, cut into 1-inch pieces
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. Layer Ingredients: In the bottom of the crockpot, pour a thin layer of marinara sauce. Then, add half of the sub bread pieces, followed by half of the meatballs, half of the marinara sauce, and half of the mozzarella and Parmesan cheese.

Repeat the layers with the remaining bread, meatballs, sauce, and cheeses.

2. Season: Sprinkle the dried Italian seasoning, and season with salt and pepper over the top layer.

3. Cover and Cook: Cover the crockpot with the lid and set it to cook on low for 4 hours or on high for 2 hours, until the cheese is bubbly and the meatballs are heated through.

4. Serve: Once cooked, gently stir the casserole to combine the layers. Garnish with fresh basil or parsley if desired, and serve hot.

Variations and Tips:

• Add Veggies: Toss in diced bell peppers or sliced mushrooms between the layers for added nutrition and flavor.
• Switch Cheeses: Feel free to use different cheeses like provolone or cheddar for a unique taste.
• Make It Spicy: Add crushed red pepper flakes to the marinara for an extra kick.
• Serving Suggestion: Pair the casserole with a side salad or garlic bread for a full meal experience.
• Make Ahead: Assemble the casserole the night before and store it in the refrigerator. Simply plug in the crockpot to cook it the next day!

Enjoy your Meatball Sub Casserole—a comforting dish that’s easy to prepare and packed with flavor!

Lemon Garlic Herb Chicken

Lemon Garlic Herb Chicken is a delightful and aromatic crockpot dish that blends zesty lemon, fresh herbs, and tender chicken, resulting in a mouthwatering meal that is perfect for families or small gatherings.

This dish is ideal for those looking for a healthy option that is easy to prepare, making it great for busy weeknights or meal prepping. With a prep time of just 10 minutes, you can let your crockpot do the work while you attend to other tasks.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon slices, for garnish
• Fresh parsley, for garnish

Instructions:

1. Start by placing the boneless chicken breasts in the bottom of the crockpot.
2. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and black pepper until well combined.
3. Pour the herb mixture evenly over the chicken in the crockpot.
4. Optional: Add sliced lemons on top of the chicken for extra flavor and presentation.
5. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
6. Once cooked, carefully remove the chicken from the crockpot and place it on a serving platter.
7. Spoon some of the sauce from the bottom of the crockpot over the chicken.
8. Garnish with fresh parsley and additional lemon slices, if desired, before serving.

Variations and Tips:

• For an added kick, consider adding red pepper flakes to the herb mix for some heat.
• You can substitute the chicken breasts with bone-in chicken thighs for a richer flavor and juicier texture.
• Serve alongside roasted vegetables, rice, or a fresh salad to create a complete meal.
• If you prefer a more intense herb flavor, let the chicken marinate in the herb mixture in the refrigerator for 30 minutes prior to cooking.
• Leftover chicken can be shredded and used in salads, wraps, or as a topping for pasta dishes.

BBQ Pulled Pork

BBQ Pulled Pork is a flavorful dish that provides a perfect combination of smoky and sweet flavors, and is an ideal meal for family gatherings, game days, or casual dinners.

This dish is particularly great for those who enjoy hearty, comforting food with minimal fuss, as it cooks all day in a crockpot, allowing the flavors to meld together beautifully.

Preparation time is approximately 15 minutes, with cooking time around 8 hours on low or 4 hours on high.

Ingredients:

• 4-5 pounds pork shoulder
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper (optional for heat)
• 1 tablespoon apple cider vinegar
• Burger buns or rolls (for serving)
• Coleslaw (optional for topping)

Cooking Steps:

1. Prepare the Pork: Trim excess fat from the pork shoulder. Pat it dry with a paper towel and rub the paprika, brown sugar, salt, pepper, and cayenne pepper all over the meat.
2. Layer the Crockpot: Place the sliced onions at the bottom of the crockpot. Put the seasoned pork shoulder on top of the onions.
3. Add Remaining Ingredients: In a bowl, mix the minced garlic, BBQ sauce, and apple cider vinegar. Pour this mixture over the pork in the crockpot.
4. Cook: Cover and cook on low for 8 hours or high for 4 hours, until the pork is tender and easily shredded with a fork.
5. Shred the Pork: Once cooked, remove the pork from the crockpot, shred it using two forks, and return it to the sauce. Mix well to verify the meat is well coated.
6. Serve: Serve the pulled pork on burger buns or rolls, topped with coleslaw if desired.

Variations and Tips:

• Add Spice: If you like a kick, consider adding sliced jalapeños or a splash of hot sauce to the crockpot.
• Different Sauces: Experiment with different BBQ sauces to customize the flavor profile—try a spicy sauce, a vinegar-based sauce, or even a mustard-based sauce for a tangy twist.
• Leftovers: Pulled pork can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Use it in sandwiches, tacos, or salads for versatile meals throughout the week.
• Garnishes: Top with pickles, cheese, or coleslaw to enhance the flavors and textures of the pulled pork sandwich.

Beef Stroganoff

Beef Stroganoff is a classic comfort food dish that consists of tender strips of beef simmered in a creamy mushroom sauce, typically served over egg noodles or rice. It is perfect for families or anyone craving a hearty meal. This easy crockpot recipe takes about 10 minutes of preparation time and then lets the slow cooker work its magic over several hours.

Ingredients:

• 2 pounds beef sirloin, cut into strips
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons soy sauce
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup sour cream
• 1 tablespoon cornstarch (optional, for thickening)
• Cooked egg noodles or rice (for serving)
• Fresh parsley (for garnish, optional)

Cooking Instructions:

1. In a large bowl, combine the beef strips, chopped onion, minced garlic, sliced mushrooms, beef broth, Worcestershire sauce, soy sauce, paprika, salt, and pepper. Mix well to guarantee that the beef is well coated with the seasoning.
2. Pour the mixture into the crockpot. Cover and cook on low for 6-8 hours, or on high for about 3-4 hours, until the beef is tender.
3. About 30 minutes before serving, stir in the sour cream. If you want a thicker sauce, mix the cornstarch with a little water to create a slurry, then add it to the crockpot and stir well.
4. Taste and adjust seasoning as needed.
5. Serve the beef stroganoff over the cooked egg noodles or rice, and garnish with fresh parsley if desired.

Variations and Tips:

• For a healthier version, use lean cuts of beef and low-fat sour cream.
• To add more flavor, consider incorporating additional spices such as thyme or rosemary.
• Swap out the egg noodles for spiralized vegetables or cauliflower rice for a low-carb alternative.
• If mushrooms aren’t your favorite, you can omit them or substitute with other vegetables like bell peppers or spinach.
• For a bit of a kick, add a teaspoon of Dijon mustard to the sauce before serving.

Vegetable Curry

Vegetable curry is a hearty and flavorful dish that showcases an array of vibrant vegetables simmered in a spiced coconut milk sauce. This vegan-friendly recipe is perfect for families, meal prepping for the week, or anyone looking to incorporate more plant-based meals into their diet.

With a total preparation and cooking time of about 4 hours, this dish is ideal for those who want a warm, comforting meal without spending too much active time in the kitchen.

Ingredients:

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, sliced
• 1 bell pepper (any color), chopped
• 1 zucchini, diced
• 1 cup broccoli florets
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 tablespoons curry powder
• 1 tablespoon soy sauce or tamari (for gluten-free)
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)
• Cooked rice or quinoa, for serving

Cooking Steps:

1. In a large crockpot, add the chopped onion, minced garlic, and grated ginger. Stir to combine.
2. Layer the sliced carrots, chopped bell pepper, diced zucchini, and broccoli florets on top of the onion mixture.
3. Pour the coconut milk and diced tomatoes over the vegetables.
4. Sprinkle the curry powder, soy sauce, salt, and pepper over the ingredients in the crockpot. Stir well to combine all ingredients evenly.
5. Cover the crockpot with a lid and cook on low for 4 hours or on high for 2 hours, until the vegetables are tender.
6. Once cooked, taste and adjust seasoning if necessary. Serve hot over rice or quinoa, and garnish with fresh cilantro if desired.

Variations and Tips:

• Feel free to mix and match vegetables based on what you have on hand, such as sweet potatoes, cauliflower, or green beans.
• For added protein, mix in cooked chickpeas, lentils, or tofu during the last hour of cooking.
• If you prefer a spicier curry, add some red pepper flakes or chopped chili peppers into the mix.
• Make sure to stir the curry once or twice during cooking for even flavor distribution, if possible.
• This vegetable curry can be stored in an airtight container in the fridge for up to 4 days or frozen for longer shelf life.

Italian Sausage and Peppers

Italian Sausage and Peppers is a hearty and flavorful dish that showcases the bold tastes of Italian cuisine. Perfect for a weeknight dinner or a casual gathering, this meal is not only satisfying but also easy to prepare. With a prep time of just 15 minutes, you can let your Crockpot do the rest of the work for you, simmering the ingredients to perfection over several hours.

Ingredients:

• 4 Italian sausage links (mild or spicy)
• 2 large bell peppers (red, yellow, or green), sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil (optional for searing)
• Crusty Italian bread or hoagie rolls (for serving)

Cooking Steps:

1. Prep the Sausage: If desired, heat olive oil in a skillet over medium heat. Add the Italian sausage links and brown them on all sides for about 5-7 minutes. This step adds extra flavor but can be skipped if you’re short on time.
2. Combine Ingredients: In a Crockpot, layer the sliced bell peppers, onion, and minced garlic. Place the browned (or raw) sausage links on top.
3. Add Tomatoes and Seasoning: Pour the canned diced tomatoes over the sausage and vegetables. Sprinkle oregano, basil, salt, and pepper over the top.
4. Cook: Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the sausage is thoroughly cooked and the vegetables are tender.
5. Serve: Once cooked, slice the sausages and serve them in bowls, ensuring to include a generous portion of the peppers and sauce. Pair with crusty Italian bread or hoagie rolls to soak up the delicious juices.

Variations and Tips:

• Spicy Twist: Use hot Italian sausage for an extra kick.
• Add Veggies: Incorporate additional vegetables like zucchini or mushrooms for added flavor and nutrition.
• Serve Differently: For a heartier dish, serve it over cooked pasta or rice.
• Make It a Meal Prep: This dish stores well and can be made ahead of time. Simply refrigerate leftovers and reheat for a quick meal throughout the week.
• Garnish: Top with grated Parmesan cheese or fresh basil for an enhanced presentation.

Enjoy your flavorful Italian Sausage and Peppers cooked effortlessly in the Crockpot!

Teriyaki Chicken and Rice

Teriyaki Chicken and Rice is a delicious and easy-to-make crockpot dish that combines tender chicken pieces with a flavorful teriyaki sauce, served over fluffy rice. This dish is perfect for busy weeknights or meal prepping for the week ahead and is ideal for families, as it can be adapted to satisfy even the pickiest of eaters.

With minimal prep time and the convenience of a slow cooker, this meal takes about 15 minutes to prepare and approximately 4 to 6 hours to cook.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 cup teriyaki sauce
• 1 cup chicken broth
• 2 cups jasmine or long-grain rice
• 1 cup frozen mixed vegetables (like peas, carrots, and corn)
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)
• Salt and pepper to taste

Instructions:

1. Place the chicken in the bottom of the crockpot and season with salt and pepper.
2. Pour the teriyaki sauce and chicken broth over the chicken.
3. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is cooked through and tender.
4. About 30 minutes before serving, add the rice and frozen mixed vegetables to the crockpot. Stir to combine and confirm the rice is submerged in the liquid.
5. Re-cover the crockpot and continue to cook for the remaining time until the rice is fluffy and the liquid is mostly absorbed.
6. Once cooking is complete, shred the chicken if desired and mix everything together.
7. Serve hot, garnished with sliced green onions and sesame seeds.

Variations and Tips:

• For a healthier twist, you can substitute brown rice for white rice, although cooking times may vary.
• Add a variety of vegetables such as bell peppers, broccoli, or snap peas for added nutrients and color.
• To add some spice, include red pepper flakes or Sriracha to the teriyaki sauce.
• If you have leftovers, this dish reheats well and can be stored in the refrigerator for up to 3 days.
• Keep an eye on the liquid levels; if it appears too dry, feel free to add a little extra chicken broth while cooking.

White Chicken Chili

White Chicken Chili is a comforting and hearty dish that’s perfect for chilly evenings and gatherings with family and friends. This creamy and flavorful chili is made with tender chicken, white beans, and vibrant spices, making it an excellent choice for those who enjoy a lighter but satisfying meal. With a preparation time of about 15 minutes and a cooking time of 6 to 8 hours in the crockpot, this dish is not only simple to prepare but also perfect for busy weeknights.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup corn (fresh, frozen, or canned)
• ¾ cup heavy cream or sour cream
• ½ cup shredded Monterey Jack cheese (optional for topping)
• Fresh cilantro (for garnish, optional)
• Lime wedges (for serving, optional)

Cooking Instructions:

1. Prep the Ingredients: In the crockpot, add the chicken breasts, white beans, diced green chilies, onion, garlic, chicken broth, cumin, chili powder, oregano, salt, and black pepper.
2. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
3. Shred Chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the pot.
4. Add Cream: Stir in the corn and heavy cream (or sour cream) into the crockpot. Continue cooking for an additional 30 minutes to warm through.
5. Serve: Ladle the chili into bowls and top with shredded cheese and fresh cilantro, if desired. Serve with lime wedges on the side for an extra burst of flavor.

Variations & Tips:

• Beans: You can substitute the white beans with other bean types like kidney beans or black beans for different flavor profiles.
• Spice Level: For a spicier chili, consider adding diced jalapeños or a dash of cayenne pepper.
• Vegetarian Version: Replace the chicken with diced bell peppers or zucchini, and use vegetable broth instead of chicken broth.
• Texture: For a thicker consistency, you can mash a portion of the beans before adding them to the slow cooker.
• Storage: Leftover chili can be stored in the refrigerator for up to 3 days or frozen for later use. Reheat on the stove or in the microwave before serving.

Enjoy this delightful dish that’s not only simple to make but also packed with flavor and warmth!

Balsamic Glazed Chicken Thighs

Balsamic Glazed Chicken Thighs are a delicious and savory dish that combines tender chicken thighs with a rich balsamic glaze. Perfect for family dinners or gatherings, this recipe delivers a mouthwatering meal with minimal hands-on effort. You’ll only need about 15 minutes for preparation, and then let your trusty crockpot handle the cooking for you, resulting in succulent, fall-off-the-bone chicken that’s ready to serve after about 4 to 6 hours of cooking.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup balsamic vinegar
• 1/2 cup honey
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. In a medium bowl, whisk together the balsamic vinegar, honey, minced garlic, soy sauce, dried thyme, salt, and black pepper until well combined.
2. Heat olive oil in a skillet over medium-high heat. Brown the chicken thighs on both sides for about 3-4 minutes per side (this step is optional but adds depth of flavor).
3. Transfer the chicken thighs to the crockpot. Pour the balsamic mixture over the chicken, ensuring each piece is well coated.
4. Cover the crockpot and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is cooked through and tender.
5. Once done, remove the chicken thighs from the crockpot and let them rest for a few minutes. If desired, you can thicken the sauce by transferring it to a saucepan and simmering it over medium heat until it reduces to a desired consistency.
6. Serve the chicken thighs drizzled with the balsamic glaze and garnish with fresh chopped parsley.

Variations and Tips:

• For an added kick, consider incorporating red pepper flakes into the balsamic mixture.
• You can substitute chicken thighs with chicken breasts; however, be mindful of the cooking time, as breasts will cook faster and can become dry.
• Pair this dish with sides like rice or roasted vegetables to balance the flavors and create a complete meal.
• If you’re short on time, you can skip browning the chicken and simply place it directly in the crockpot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

Spinach and Artichoke Dip Chicken

Spinach and Artichoke Dip Chicken is a creamy and flavorful dish that takes the beloved flavors of the classic dip and transforms it into a wholesome meal.

Ideal for busy weeknights or family gatherings, this recipe combines tender chicken breasts with a rich and cheesy topping, making it a favorite among adults and kids alike.

With a preparation time of just 15 minutes and a cooking time of 4 to 6 hours in a crockpot, it’s perfect for those who want to enjoy a hearty dinner without spending too much time in the kitchen.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional: Fresh parsley for garnish

Cooking Steps:

1. Place the chicken breasts in the bottom of the crockpot. Season with salt, pepper, garlic powder, and onion powder.
2. In a mixing bowl, combine the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, minced garlic, chopped artichoke hearts, and drained spinach. Mix until everything is well blended and creamy.
3. Pour the cheese mixture over the chicken in the crockpot, spreading it evenly.
4. Cover and cook on low for 4 to 6 hours, or until the chicken is thoroughly cooked and tender.
5. Once cooked, shred the chicken in the crockpot using two forks and mix it with the cheesy spinach-artichoke sauce.
6. Serve warm, garnished with fresh parsley if desired.

Variations & Tips:

• For a spicier kick, add some crushed red pepper flakes or diced jalapeños to the cheese mixture.
• To enhance the flavor, consider marinating the chicken in Italian dressing before adding it to the crockpot.
• Serve the Spinach and Artichoke Dip Chicken over pasta, rice, or with a side of crusty bread for a more filling meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop for a quick lunch option.