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These Four Slow Cooker Dinners Are Perfect If You Like To Cook With Your Kids

They're basically making themselves, while you do other things.

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Here's a video that shows you how to make all of them:

View this video on YouTube

Slow Cooker Pot Roast

Serves 5


3 pounds chuck roast

Salt, to taste

Pepper, to taste

1 ounce dried onion soup mix

1 onion, diced

3 gold potatoes, diced

3 large carrots, chopped

½ cup water


1. Place the chuck roast in a 7-quart slow cooker.

2. Sprinkle on salt, pepper, and onion soup pack. Top with vegetables and water.

3. Cook on low for 8 hours, or high for 4-5 hours.

4. Enjoy!

Slow Cooker Chicken & Biscuits

Serves 5


3 chicken breasts, diced

Salt, to taste

Pepper, to taste

2 cups broccoli florets

2 cups baby carrots, diced

21.5 ounces condensed cream of chicken soup

1 can refrigerated biscuits


1. Place the chicken in a 7-quart slow cooker. Sprinkle on salt and pepper.

2. Add the veggies and condensed soup and mix thoroughly.

3. Cook on high for 3 hours.

4. Rip biscuit dough into small pieces and drop evenly over chicken. Cook an additional hour.

5. Enjoy!

Slow Cooker Stuffed Peppers

Serves 5


5 bell peppers, hollowed out

2 cups cooked rice

Salt, to taste

Pepper, to taste

1 can corn, drained

½ onion, diced

1 can beans, drained

½ cup diced tomatoes

½ cup salsa

2 cups cheddar cheese, shredded

½ cup chicken stock

1. In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.

2. Place the bell peppers hollowed side up into a 7-quart slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.

3. Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.

4. Fill to the top with rice mixture and top with the remaining cheese.

5. Pour chicken stock into the bottom of the slow cooker.

6. Cook on high for 4 hours.

7. Enjoy!

Slow Cooker Cornbread Chili

Serves 5


2 pounds pork shoulder, diced

1 tablespoon seasoned salt

1 tablespoon cumin

1 can kidney beans, drained

½ cup tomato, diced

½ onion, diced

½ cup red enchilada sauce

1 box cornbread mix, prepared according to instructions

Cheddar cheese to top, optional

1. Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart slow cooker. Mix thoroughly.

2. Cook on high for 3 hours.

3. Dollop prepared cornbread evenly over mixture. Cook an additional hour.

4. Top with cheddar cheese if desired.

5. Enjoy!

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