So you’ve got that slow cooker your mom insisted you needed—the one that’s been taking up counter space since your wedding registry, used maybe twice for some tragic Pinterest chili experiment. It’s not as sexy as the airfryer (hello, fries in five minutes!)–but a crockpot can really come in clutch. Time to actually put that thing to work.
These recipes are designed around the chaos of real life and whatever’s already living in your pantry. We’re talking canned beans, boxed broth, pasta, and those random spices you bought with good intentions. Sure, you might need to grab some chicken or actual vegetables, but we’re keeping the shopping list short and the effort minimal.
Here’s the game plan: throw everything in that slow cooker before your brain fully boots up for the day. Set it on low and forget it exists. While you’re juggling work deadlines, school pickup, and whatever other fires need putting out, dinner is literally cooking itself. Five to eight hours later, you walk into a house that smells incredible and a meal that’s actually ready.
Your kids get fed something homemade, you didn’t stress about dinner planning, and you used stuff that was already in your kitchen. Sometimes the best parenting hack is just letting the appliances do the heavy lifting while you handle everything else.
Here are crockpot recipes to help you make the best of pantry ingredients when you’re low on ingredients:
1. Crockpot mac & cheese
Serves: 8 to 10 servings
Total time: 3 hours
Ingredients:
- 1 lb elbow macaroni
- 1 stick melted butter
- 4 cups shredded cheddar cheese
- 4 oz cream cheese, cut into cubes
- 1/2 cup freshly grated grated Parmesan
- 2 12 oz cans evaporated milk
- 2 cups whole milk
- 1/2 tsp garlic powder
- 1/8 tsp paprika
- Salt
- Freshly ground black pepper
- Finely chopped chives, for garnish (optional)
Instructions:
- Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder and paprika in a slow cooker. Season with salt and pepper.
- Cook on high until the pasta is cooked through and the sauce has thickened, about 2 to 3 hours, checking after 2 hours, then every 20 minutes after.
- Garnish with chives before serving, if using.
Recipe from Delish .
2. Slow-cooker chicken noodle soup
Serves: 6 to 8 servings
Total time: 5 hours + 5 mins
Ingredients:
- 8 oz carrots, sliced 1/4 inch thick (about 3 large carrots)
- 6 oz celery, sliced 1/4 inch thick (about 5 large stalks)
- 1/4 small onion, peeled and root end intact
- 2 large sprigs parsley, plus 1/4 cup chopped leaves
- 2 large sprigs thyme
- 1 bay leaf
- Kosher salt
- 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
- 8 cups low-sodium chicken broth
- 6 oz wide egg noodles (about 4 cups)
- 1 to 2 tbsp freshly squeezed lemon juice
- Freshly ground black pepper
Instructions:
- Toss the carrots and celery together in the slow cooker. Add the onion, sprigs parsley, thyme, bay leaf and 1 tsp salt.
- Rub the chicken thighs all over, including under the skin, with 1 tsp salt total, and put them on top of the vegetables. Add the chicken broth. Cover, and cook on low for 8 hours. During the last 15 minutes of cooking, remove the chicken and stir in the noodles.
- While the noodles cook, remove and discard the chicken skin and bones and shred the chicken-it will mostly fall apart on its own. When the noodles are done, turn off the cooker, remove the parsley and thyme stems, and add the shredded chicken and 1 tbsp lemon juice. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley and serve hot.
Recipe from FoodNetwork .
3. Crockpot santa fe chicken
Serves: 6 to 8 servings
Total time: 5 hours + 5 mins
Ingredients:
- 24 oz or 1 1/2 lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans, rinsed and drained
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper, to taste
- salt to taste
Instructions:
- Combine chicken broth, beans (drained), corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.
- Season chicken breast with salt and lay on top.
- Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
- 30 minutes before serving, remove chicken and shred.
- Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste.
- Serve over rice or tortillas and with your favorite toppings.
Recipe from SkinnyTaste .
4. Easy Crockpot chicken & black bean taco salad
Serves: 4 servings
Total time: 4 hours
Ingredients:
- 2 16 oz total skinless, boneless chicken breasts
- 1 tbsp reduced sodium taco seasoning
- 1/2 tsp cumin
- 1 cup canned black beans, rinsed
- 1 cup chunky salsa
Instructions:
- Place the chicken in the slow cooker and season with taco seasoning and cumin.
- Pour the beans over the chicken and top with salsa. Cover and cook on low for 4 hours, or until the chicken is tender and easily shreds with two forks.
- Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.
- To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.
Recipe from SkinnyTaste .
5. Slow-cooker chicken tortilla soup
Serves: 6 servings
Total time: 5 hours + 5 mins
Ingredients:
- 1 lb boneless skinless chicken breasts
- 1 15 oz can black beans, rinsed
- 1 cup frozen corn
- 2 bell peppers, chopped
- 1 white onion, chopped
- 1 15 oz can fire-roasted tomatoes
- 1/4 cup freshly chopped cilantro, plus more for garnish
- 3 cloves garlic, minced
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp kosher salt
- 2 cups low-sodium chicken broth
- 1 cup shredded Monterey jack
- 1 tbsp extra-virgin olive oil
- 3 small corn tortillas, cut into strips
- Sliced avocado
- Sour cream
- Lime wedges
Instructions:
- In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
- Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
- Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Serve soup topped with tortilla crisps, avocado, sour cream, cilantro and lime.
Recipe from Delish .
6. Slow-cooker pasta e fagioli
Serves: 6 servings
Total time: 5 hours + 15 mins
Ingredients:
- 1/4 cup olive oil
- 1 large white onion, finely chopped
- 1 large carrot, finely chopped
- 4 garlic cloves, thinly sliced
- 3/4 tbsp dried thyme
- 1/2 tbsp dried rosemary
- 1/2 tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 28 oz can whole peeled tomatoes
- 2 15.5 oz cans white beans, drained and rinsed
- 4 cups low-sodium vegetable or chicken stock
- 1 dried or fresh bay leaf
- 1 Parmesan rind
- 8 oz small pasta (ditalini, shells, or elbow macaroni)
- Chopped fresh parsley, for serving
- Grated Parmesan, for serving
- Crusty Italian bread, for serving
Instructions:
- Heat olive oil in a large skillet over medium heat. Cook onion, carrot, and garlic until soft and fragrant, about 5 minutes. Add thyme, rosemary, and red pepper flakes, season with salt and pepper, and cook 3 minutes more. Transfer mixture to slow cooker.
- Crush tomatoes by hand and add to slow cooker along with beans, stock, bay leaf, and Parmesan rind. Season with salt and pepper. Cover and cook on low for 5 hours or high for 3 hours.
- Remove Parmesan rind and bay leaf. For best results, cook pasta separately according to package directions until al dente. Place cooked pasta in serving bowls and ladle soup over top. Alternatively, stir dry pasta directly into soup and cook 15 minutes more.
- Serve topped with fresh parsley and grated Parmesan, with crusty bread on the side.
7. Slow-cooker easy lentil soup
Serves: 4 servings
Total time: 8 hours + 5 mins
Ingredients:
- 4 cups low-sodium vegetable broth
- 1 14 oz can diced tomatoes (undrained)
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 cup green lentils
- 1 tbsp olive oil, plus more for serving
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp tomato paste
- 1 bay leaf
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp smoked paprika
- 2 tsp red wine vinegar
- Plain yogurt, for serving
- Chopped fresh parsley or cilantro, for serving
Instructions:
- Add all ingredients except vinegar to a slow cooker and stir well to combine. Cover and cook on low until lentils are tender, about 8 hours.
- Remove bay leaf and stir in red wine vinegar.
- Ladle soup into bowls and top with a dollop of yogurt, drizzle of olive oil, and fresh herbs.
Recipe adapted from The Kitchn.
