Crockpot Recipes

In December of 2025 we started our crockpot initiative with 20 families, and it has grown each month since. We currently stock ready-to-go crockpot meals in our campus pantry for our students and their families, as well as occasional staff members going through difficult times. Each crockpot meal comes with the recipe, all shelf-stable ingredients and a gift card for any fresh items needed.

When recipients are first welcomed into our crockpot family, they get a cookbook of simple recipes to help encourage use of the crockpot. This is that book :)

For those in our crockpot family who have asked for a digital copy, to those looking who want to donate a crockpot meal TO our families; enjoy.

BBQ Pulled Pork

·       4 lb. pork roast, trimmed

·       1 C apple juice or beer

·       ¼ tsp salt

·       ¼ tsp pepper

·       3 C BBQ sauce

Sprinkle pork with salt and pepper. Pour apple juice into crock pot and add roast. Cook on low for 6-8 hours. The meat is done when it is fork tender. Remove pork from crock pot and place on a baking sheet. Allow it to cool before pulling it apart. Add the shredded meat back into the crock pot, add BBQ sauce and stir. Cover and cook on high for 20 mins or until sauce is hot. Serve on buns with coleslaw and pickles.

5 Ingredient Crockpot Chili Recipe

·       1 can diced tomatoes, we like petite, 15 oz.

·       1 can tomato sauce, 8 oz.

·       1 can kidney beans, 15 oz.

·       1 lb. ground beef, or ground turkey

·       1 packet chili seasoning, spice aisle (or use 1 tsp. Lawry's + 1 tsp garlic salt + 1 tbsp. dry minced dehydrated onions + 1/4-1/2 tsp chili seasoning)

·       1/3 c. water, only if you want a thinner version

·       1 tsp chili powder, optional – if you want a bit of spice

Brown your ground beef on the stovetop. Drain meat and add to your crockpot. Add all other ingredients and stir .

Put on low in your crockpot to cook all day but at least for 4 hrs minimum.

TEX MEX Chicken Bowl

·       1 Pound Boneless Skinless Chicken Breast

·       1 Tbsp Taco Seasoning

·       8 oz Salsa

·       15 oz Black Beans Rinsed and drained

·       1 Cup Frozen Corn

Pour your salsa in the crockpot first, then add chicken, seasoning, black beans and corn. Stir, making sure there's sauce underneath the chicken so it doesn't end up sticking to the bottom.

Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells, over salad or in a burrito bowl.

Simple Beel Stroganoff

·       1 (10.75 ounce) can condensed cream of mushroom soup

·       ½ cup water, or more as needed

·       1 (1 ounce) package dry onion soup mix

·       1 pound cubed beef stew meat

·       4 ounces cream cheese

Whisk cream of mushroom soup, water, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover and cook on Low until beef is tender, 6 to 8 hours, or on High for 4 hours. Test for doneness after 2 hours. Stir cream cheese into beef until smooth.

Crockpot chicken dinner

·       1 lb boneless Chicken breast

·       Baby red or yellow potatoes, sliced in half

·       Fresh green beans

·       Butter, melted

·       Lipton onion soup and dip mix

·       Optional: Chicken Bone Broth or Chicken Broth

Add your chicken breast, sliced baby potatoes and fresh green beans into a crock pot with melted butter and Lipton onion soup and dip mix. Toss until everything is well combined and the seasonings are well distributed. If using, add in your chicken bone broth or chicken broth on top. Cook on High for 3-4 hours or low for 7-8 hours. Serve and enjoy!

Salsa Chicken

·       1.5 lbs. chicken breast

·       1 16 oz jar salsa

·       1 packet taco seasoning

Mix salsa and taco seasoning. Add chicken to a crock pot and cover with the salsa mixture. Cook on low 4-6 hours or high 3-4 hours. Shred before serving

Slow Cooker Chicken and Stuffing

·       4 boneless, skinless chicken breasts

·       1 box of dry stuffing mix

·       1 can of cream of chicken soup

·       1 cup chicken broth (or water)

Place the chicken breasts at the bottom of the slow cooker. In a separate bowl, mix the stuffing mix, cream of chicken soup, and chicken broth until combined.  Spoon the mixture over the chicken.

Cook on Low for 6-7 hours or until the chicken is cooked through and tender. Shred the chicken before serving, if desired. 

Slow Cooker Chicken and Noodles

·       4 Chicken Breasts (boneless/skinless)

·       ¾ teaspoons Salt

·       ½ teaspoon Black Pepper

·       ½ teaspoon Poultry Seasoning

·       1 ½ teaspoons Garlic Powder

·       2 10.5-oz cans Cream of Chicken Soup

·       ½ cup Unsalted Butter, cut in slices

·       2 teaspoons Better Than Bouillon® Chicken Flavor (reduced sodium)

·       4 cups Low Sodium Chicken Broth

·       24 oz Reames® Homestyle Egg Noodles (frozen) or 8 oz Dry Wide Egg Noodles

·       2 cups Frozen Mixed Vegetables* (optional)

Place the chicken breasts in the slow cooker. Sprinkle with the salt, pepper, poultry seasoning, and garlic powder. Spread the soup over the top of the chicken. Add the sliced butter on top of the soup layer.  Mix together the bouillon and chicken broth to dissolve it. Then pour over chicken/soup layers. Place the lid on the crock and cook on Low for 4-6 hours, or until chicken is done and can be easily shredded.

Remove the chicken to a plate using tongs. Cover and set aside. Add the noodles to the soup mixture (and frozen veggies, if using). Stir well. Place the lid back on and cook on High for another 1-2 hours, stirring halfway through cook time. If using dry Egg Noodles, add them about 12-15 minutes before serving. Stir them in and place the lid back on. Or boil them on the stove and add them before serving. Meanwhile, use two forks to shred the chicken. Then cover so it doesn't dry out.

When the noodles are done, add the shredded chicken to the crock and mix well. If the chicken and noodles are too thick for your liking, just add some hot water or broth.

Serve hot.

Slow Cooker Peach Pork Recipe

·       1 pound pork tenderloin, cut into stew-size pieces (I used boneless pork spareribs because they were on sale.)

·       1-1/2 tablespoons reduced-sodium taco seasoning mix

·       3/4 cup salsa

·       1 tablespoon minute tapioca

·       3 tablespoons peach all-fruit spread

Coat the slow cooker with nonstick spray. Trim the pork of any excess fat and cut it into stew-size pieces. Sprinkle the taco seasoning on the pork and toss to coat it. Place pork in the slow cooker. Add the salsa, tapioca and peach preserves and stir to combine.

Cover and cook on LOW for 6 to 8 hours or until fork tender.

Easy Slow Cooker Boursin Chicken and Pasta

·       1 teaspoon kosher salt, plus more to taste

·       1/2 teaspoon freshly ground black pepper, plus more to taste

·       1 can Italian-style diced tomatoes

·       2 cups chicken broth

·       1 cup orzo pasta

·       2 (5.2 ounce) packages garlic and herb flavored Gournay cheese (such as Boursin®)

·       5 ounces baby spinach

·       1 teaspoon lemon juice (optional)

Place chicken into a slow cooker; season with salt and pepper. Top with tomatoes and pour chicken broth around chicken. Cook on High for 2 hours or on Low for 4 hours. 

Remove chicken from slow cooker and cut it into 1-inch pieces; return chicken to slow cooker. Stir in orzo and Boursin cheese. Cook on High until pasta is tender and liquid has been absorbed, 35 to 40 minutes. 

Stir in spinach until wilted and season to taste with salt and pepper. Stir in lemon juice. Serve immediately.

Crock Pot Italian Beef Sandwiches

·       3 lb chuck roast, trimmed of large pieces of fat then cut into large pieces

·       1 envelope Italian salad dressing mix, see notes

·       8 oz pepperoncini pepper slices + splash of juice, plus extra peppers for serving

·       8 oz Chicago-Style Giardiniera, drained, plus extra for serving

·       14.5 oz can beef broth

·       provolone cheese slices

·       buns

Place chuck roast into the bottom of a 6 quart crock pot then sprinkle with salad dressing mix. Add pepperoncini peppers plus a splash of juice, drained Giardiniera, and beef broth then lift up chuck roast pieces to get broth underneath. Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. Shred then place meat back into juices inside crock pot and cook on low for 1 more hour.

Split buns in half then scoop the shredded meat mixture on top and add provolone cheese slices (if using gluten free buns, toast/broil first). Top with additional pepperoncini peppers and Giardiniera, if desired, then serve.

Slow cooker Chicken Parmesan sauce

·       4 chicken legs and 4 bone in thighs (any chicken with work)

·       Salt and pepper

·       1 cup bar b que sauce

·       I cup garlic parmesan sauce

·       ¼ C soy sauce

·       2 Tablespoons hot sauce

Season your chicken with salt and pepper. Put the chicken in the bottom of the crock pot. Mix the other ingredients in a bowl and put over the chicken in the crockpot.

Cook on high for 4 hours. You can eat as it is or put the chicken on a baking sheet in the broiler for 3-5 minutes to crisp it up. Serve with baked sweet potato or rice.

Slow Cooker Chicken Fajitas

·       2 chicken breasts

·       1 bell pepper

·       1 onion

·       Taco seasoning

·       Tortillas

Place chicken, peppers, onion, and seasoning in crockpot. Cook on low 6 hrs. Shred and serve in tortillas

Crockpot Pork Shoulder BBQ

·       2 lb pork shoulder

·       1 cup BBQ sauce

·       ½ onion

Add pork, BBQ sauce, and onion. Cook low 8 hrs. Shred and serve on buns.

Slow Cooker Taco Chicken Bowls

·       2 chicken breasts

·       1 can black beans

·       1 can corn

·       1 cup salsa

·       Rice (cooked)

Combine all except rice. Cook low 6 hrs. Serve over cooked rice.

Crockpot Beef Stew

·       1 lb stew beef

·       3 potatoes

·       2 carrots

·       4 cups beef broth

Add all to crockpot. Cook low 8 hrs.

Chicken Noodle Soup

·       2 chicken thighs

·       2 carrots

·       2 celery stalks

·       4 cups broth

·       Egg noodles

Cook chicken and veggies in broth 6 hrs. Add noodles last 30 min.

Crockpot Chicken Tetrazzini

·       2 chicken breasts

·       1 cup mushrooms

·       1 can cream of mushroom soup

·       Pasta

Cook chicken, mushrooms, soup 6 hrs. Add pasta last hour.

Apple Butter Pork Chops

·       4 pork chops

·       ½ cup apple butter

·       1 onion

Layer chops, apple butter, onion. Cook low 6 hrs.

Carnitas and Rice

·       1 lb pork shoulder

·       1 cup rice

·       1 can diced tomatoes

·       Spices

Cook pork with tomatoes and spices 6 hrs. Add rice last hour.

Honey Garlic Chicken

·       2 chicken breasts

·       ¼ cup honey

·       2 garlic cloves

·        Soy sauce

Mix sauce, pour over chicken. Cook low 6 hrs.

Glazed Teriyaki Chicken

·       2 chicken thighs

·       ¼ cup soy sauce

·       2 tbsp honey

Combine sauce, cook chicken low 6 hrs.

Vegetarian Chili

·       1 can kidney beans

·       1 can black beans

·       1 can diced tomatoes

·       Chili seasoning

Combine all, cook low 6 hrs.

Split Pea Soup

·       1 lb split peas

·       1 ham bone or 1 cup diced ham

·       1 onion

Add peas, ham, onion, water. Cook low 8 hrs.

Cheeseburger Casserole

·       1 lb ground beef

·       1 cup shredded cheese

·       2 cups pasta

Brown beef, add pasta and cheese. Cook low 4 hrs.

Chicken Shawarma

·       2 chicken thighs

·       Shawarma seasoning

·       1 onion

Season chicken, add onion. Cook low 6 hrs.

Lemon Butter Salmon

·       2 salmon fillets

·       2 tbsp butter

·       1 lemon

Place salmon, butter, lemon slices in crockpot. Cook low 2 hrs.

MEXICAN STYLE CHICKEN  serves 5-6

·       1-2 lbs chicken breasts

·       1 can black beans, drained

·       1 can whole kernel corn, drained

·       1 can diced tomatoes, with juice (can also use 2 cans Rotel for spicy lovers)

·       1 packet dry taco seasoning

·       1 packet dry ranch dressing mix

Add tomatoes, undrained, to the crock pot, then add chicken, corn, beans and sprinkle all with taco and ranch seasoning packets. Cook on low for 5-6 hours or high for 4.

Delicious over yellow rice. Add shredded cheese for a heartier meal.

This would also work with a pork roast!

MISSISSIPPI POT ROAST serves 6

·       3-4 lb chuck roast or cut of your choice

·       1 packet dry ranch dressing

·       1 packet dry au jus gravy mix

·       ½ stick of butter

·       4-5 pepperoncini peppers

Place roast in bottom of crockpot. Sprinkle dry mixes on top of the roast. Add pepperoncini peppers to the top with cubes of butter. Cook on low for 8 hours.

Delicious with mashed potatoes, rice and vegetables. You can add vegetables at the end of the cooking time to prevent mushy results.

CREAMY POTATO CORN CHOWDER W/BACON  serves 6

·       1 Bear Creek Potato Soup mix, dry

·       1 can whole kernel corn, drained

·       1 can creamed corn

·       1 can diced potatoes

·       1 package Bacon Pieces (optional)

·      8 cups water

Combine soup mix with water and add kernel and cream corn. Add bacon pieces (optional) and stir.  Cook on low for 2 hours, or until desired thickness. (Can also work well on a stovetop!)  Add drained canned potatoes at the end, just until heated through.

*Could add leftover ham, shredded cheese, or other vegetables of your choice.

Chicken & Rice Fiesta Bowls

• 1 bag uncooked rice (1lb bag)

• 1 can black beans (drained)

• 1 can corn (drained)

• 1 can diced tomatoes (plain or mild)

• 1 packet taco seasoning or fajita seasoning

• Fresh ingredients needed: chicken breasts, shredded cheddar cheese, sour cream, cilantro (optional)

Add chicken to crockpot. Stir in beans (drained), corn (drained), tomatoes, taco seasoning, and 2 cups water or broth. Cook 6–7 hours on LOW. Stir in 1 ½ cups of rice during last 45–60 minutes, or serve over cooked rice. Additional topping options: Sour cream and cilantro.

Creamy Chicken & Green Bean Rice Casserole

• 1 bag uncooked rice (1lb bag)

• 2 cans green beans (drained)

• 1 can cream of mushroom or cream of chicken soup

• 1 box chicken broth

• Fresh ingredients: chicken breasts, sour cream

Add chicken, 1 cup of rice, soup, broth, and green beans (drained). Season with salt, pepper, garlic powder and onion powder as needed. Stir gently. Cook 6 hours on LOW, shred chicken, stir, and serve with sour cream.

Black Bean & Corn Salsa Chicken

• 1 can black beans (drained)

• 1 can corn (drained)

• 1 jar mild salsa

• 1 bag rice

• Fresh ingredients: chicken breasts, tortillas, shredded cheese

Place chicken in crockpot. Top with salsa, beans (drained), and corn (drained). Add salt, pepper, garlic powder and onion powder as needed. Cook 6–7 hours on LOW.

Cook rice per directions on bag. Shred chicken and serve over rice or on tortillas. Top with cheese.

Ham, Green Bean & Rice Comfort Meal

• 1 bag rice (1 lb bag)

• 2 cans green beans (drained)

• 1 box chicken broth

• Garlic powder, pepper (if available)

• Fresh ingrediens: Ham and onion

Add diced ham, diced onion, 1 ½ cup of rice, 2 cans green beans (drained), 1 box chicken broth to crockpot. Season with garlic powder, salt and pepper as desired.

Stir gently. Cook 6 hours on LOW until rice is tender.

Chicken Corn Chowder (Hearty, Not Spicy)

• 2 cans corn (drained)

• 1 box chicken broth

• 1 can cream of chicken soup

• 1 bag of rice (optional to the recipe)

• Fresh ingredients: chicken breasts, half and half, optional: potatoes

Add 2 cans of drained corn, 1 box of chicken broth, 1 can of cream of chicken soup, and chicken breasts. Optional: add diced potatoes. Cook 6 hours on LOW. Stir in milk during last 30 minutes and add rice if using. ¾ a cup of rice to keep it “soupy” or 1 cup of rice for a more stew-like texture.