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    These Six Slow Cooker Dinners Are Perfect When You Have A Busy Day

    Just throw it in the slow cooker, go about your day, and come home to dinner!

    6 Slow Cooker Meals

    Slow Cooker Honey Garlic Chicken

    Servings: 4


    8 chicken thighs

    1 pound baby red potatoes

    1 pound baby carrots

    1 pound green beans

    1/2 cup honey

    1/2 cup reduced sodium soy sauce

    4 cloves minced garlic

    1 teaspoon dried basil

    1 teaspoon dried oregano

    1/2 teaspoon red pepper flakes

    1/2 teaspoon black pepper


    1. In a large bowl, mix honey, soy sauce, garlic, basil, oregano, red pepper flakes and pepper.

    2. Place 4 chicken thighs in the bottom of a 6-qt slow cooker. Pour half of the soy mixture over the chicken. Throw in the baby red potatoes, carrots, then the other 4 chicken thighs. Season the top layer of chicken to taste, then pour the rest of the soy mixture over the chicken.

    3. Cover and cook on low heat for 7-8 hours or high for 3-4 hours. Feel free to baste midway.

    4. Add green beans during the last 30 minutes of cooking time.

    5. Serve immediately and enjoy!

    Optional: Broil the cooked chicken thighs, skin side up to brown and crisp the skins, about 3-4 minutes.

    Inspired by recipe here.

    Slow Cooker Beef Stew

    Servings: 8-10


    3 pounds beef chuck roast

    ⅓ cup flour

    1 tablespoon salt

    ½ tablespoon pepper

    1 tablespoon olive oil

    1 cup red onion, diced

    1 celery stalk, diced

    1 carrot, diced

    3 garlic cloves, minced

    28 ounces plum tomatoes, canned

    2 cups red wine

    1 tablespoon fresh parsley, chopped

    1 tablespoon fresh sage, chopped

    1 bay leaf

    ½ tablespoon salt


    In a small bowl, combine flour, salt, and pepper.

    Rub the flour mixture on the beef, making sure it is covered entirely.

    Heat oil in large skillet. Sear the meat on every side until golden brown.

    Transfer meat into slow cooker.

    Add onion, celery, carrot, garlic, tomatoes, wine, herbs, bay leaf, and salt.

    Cook on low for 8 hours.

    Serve it with your favorite side dish and sprinkle some freshly chopped parsley.


    Inspired by recipe here.

    Slow Cooker Chicken Fajitas

    Servings: 10


    1 red bell pepper, sliced

    1 yellow bell pepper, sliced

    1 green bell pepper, sliced

    1 yellow onion, sliced

    2 pounds boneless skinless chicken breast, cut in half

    2 tablespoons taco seasoning

    4 cloves garlic, minced

    1 lime

    1 10-ounce can diced tomatoes with green chiles / drained

    For serving: (optional)

    Flour tortillas


    Sour cream



    Add half of the sliced peppers and onions to your slow cooker. Next, layer the chicken and coat all sides with taco seasoning. Top with garlic, tomatoes (be sure to drain) and the juice from one lime.

    Add the remaining peppers and onions, cover, and cook on HIGH for 3-4 hours. Remove chicken and cut/shred into slices (chicken left longer will tend to shred more - cook to your preference). Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes (on LOW) until ready to serve. If you find that there is too much liquid, you can remove till there is a desired amount before serving. Assemble Fajitas to your liking - we recommend topping with cheese, sour cream, and guacamole!


    Slow Cooker Beef And Broccoli

    Servings: 4


    2 pounds sirloin steak or boneless beef chuck roast, sliced thin

    1 cup beef broth

    1/2 cup low-sodium soy sauce

    1/4 cup brown sugar

    1 tablespoon sesame oil

    4 garlic cloves, minced

    4 tablespoons cornstarch

    4 tablespoons water

    1 head of broccoli, cut into florets

    For serving:

    White rice, cooked


    In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

    Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.

    After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

    Serve over warm white rice.


    Slow Cooker Buffalo Chicken Chili

    Servings: 4-6


    1.5 lb chicken breast, whole

    1 packet (1 oz) ranch seasoning

    1 onion, diced

    3 ribs of celery, chopped

    14 oz (1 can) tomato sauce

    14 oz (1 can) crushed tomato

    2 tablespoons minced garlic

    1 can white beans

    1/2 cup hot buffalo sauce

    2 cups chicken broth


    Combine all ingredients in a crockpot, and cook on high for 4 hours or low for 8 hours. Remove chicken and shred, then return to the crockpot for 10 minutes.


    Slow Cooker Ribs

    Servings: 6-8


    2 cups bbq sauce

    1/4 cup brown sugar

    4 tablespoons apple cider vinegar

    3 teaspoons oregano

    1 teaspoon Worcestershire sauce

    1 tablespoon cayenne pepper

    1 tablespoon chili powder

    3 pounds baby back ribs

    Salt, to taste

    Pepper, to taste


    Combine bbq sauce, brown sugar, cider vinegar, oregano, Worcestershire sauce, cayenne pepper and chili powder in a small bowl.

    Salt and pepper the ribs. Place ribs in slow cooker, cover in sauce. Cook low for 8 hours or high for 4 hours.

    After the ribs are done, spoon the bbq sauce in the slow cooker over the ribs before removing. Cut the ribs, serve with bbq sauce. Enjoy!