For me, the crockpot is absolutely the best kitchen tool for busy weeknights and lazy weekends! There’s something so magical about throwing ingredients into the slow cooker in the morning and coming home to the most amazing smells and a delicious dinner that’s ready to eat.

These crockpot recipes have saved me so many times when life gets hectic but I still want to serve my family a home-cooked meal that tastes like I spent hours in the kitchen.

What I love most about these recipes is how they transform simple ingredients into incredible, flavorful meals with almost no effort from you. From the famous Marry Me Chicken that’s so good it got its name from marriage proposals, to classic comfort foods like Beef Stew and BBQ Chicken, each recipe is designed to be foolproof and delicious.

The slow cooking process makes even the toughest cuts of meat incredibly tender while allowing all the flavors to meld together perfectly.

Crockpot Marry Me Chicken

This amazing crockpot marry me chicken is so delicious that it got its name because people say it’s good enough to make someone propose! The chicken comes out incredibly tender and flavorful, swimming in a creamy parmesan sauce with sun-dried tomatoes. It’s the kind of dinner that makes any day feel special and always gets rave reviews from everyone who tries it.

Time: 4 hours | Serves: 6

Ingredients

4-6 boneless, skinless chicken breasts
1 packet Italian seasoning mix
1 cup heavy cream
1/2 cup chicken broth
3/4 cup sun-dried tomatoes, chopped
3/4 cup grated parmesan cheese
3 garlic cloves, minced
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh basil, chopped

Instructions

Season chicken breasts with salt, pepper, and paprika, then place them in the bottom of your crockpot in a single layer for even cooking.
In a bowl, whisk together heavy cream, chicken broth, Italian seasoning, minced garlic, and red pepper flakes until well combined and smooth.
Pour the cream mixture over the chicken, then sprinkle chopped sun-dried tomatoes evenly over the top for maximum flavor distribution.
Cover and cook on low for 3-4 hours until chicken is tender and reaches an internal temperature of 165°F when checked with a meat thermometer.
About 30 minutes before serving, stir in parmesan cheese and let it melt into the sauce, creating a rich and creamy coating.
Garnish with fresh basil before serving over rice, pasta, or mashed potatoes to soak up all that incredible sauce!

Crockpot Beef Stew

This classic crockpot beef stew is hearty, comforting, and perfect for cold days when you want something that will warm you up! The beef becomes incredibly tender after slow cooking, and all the vegetables soak up the rich, savory flavors. It’s the ultimate comfort food that makes your whole house smell amazing and always satisfies everyone at the dinner table.

Time: 8 hours | Serves: 8

Ingredients

2 pounds beef chuck roast, cut into 2-inch chunks
4 large potatoes, cubed
4 carrots, sliced thick
3 celery stalks, chopped
1 large onion, diced
3 tablespoons tomato paste
4 cups beef broth
2 tablespoons worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons cornstarch mixed with 3 tablespoons water

Instructions

Cut beef chuck roast into uniform 2-inch chunks and season generously with salt and pepper for maximum flavor throughout the meat.
Place seasoned beef chunks in the bottom of your crockpot, then layer diced onion, sliced carrots, chopped celery, and cubed potatoes on top.
In a bowl, whisk together beef broth, tomato paste, worcestershire sauce, garlic powder, thyme, and bay leaves until tomato paste is completely dissolved.
Pour the broth mixture over the beef and vegetables, making sure everything is mostly covered with liquid for even cooking.
Cover and cook on low for 7-8 hours until beef is fork-tender and vegetables are cooked through but not mushy.
About 30 minutes before serving, stir in the cornstarch mixture to thicken the stew, then remove bay leaves before serving hot!

Crockpot Butter Chicken

This creamy crockpot butter chicken brings all the amazing flavors of Indian cuisine right to your dinner table! The chicken is tender and coated in a rich, aromatic sauce that’s mildly spiced and absolutely delicious. It’s so much easier than making it from scratch and tastes just like your favorite Indian restaurant but made at home in your crockpot.

Time: 4 hours | Serves: 6

Ingredients

2 pounds boneless, skinless chicken thighs, cut into chunks
1 can (14 oz) coconut milk
1 can (8 oz) tomato sauce
2 tablespoons tomato paste
1 large onion, diced
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon salt
4 tablespoons butter
1/4 cup heavy cream
Fresh cilantro for garnish

Instructions

Cut chicken thighs into bite-sized chunks and place them in your crockpot along with diced onion for the flavor base.
In a bowl, whisk together coconut milk, tomato sauce, tomato paste, minced garlic, grated ginger, and all the spices until smooth and well combined.
Pour the sauce mixture over the chicken and onions, stirring gently to coat everything evenly with the flavorful sauce.
Cover and cook on low for 3-4 hours until chicken is tender and cooked through, stirring once halfway through if possible.
About 15 minutes before serving, stir in butter and heavy cream to make the sauce extra rich and creamy.
Taste and adjust seasoning as needed, then serve over basmati rice and garnish with fresh cilantro for authentic flavor!

Crockpot Chili

This hearty crockpot chili is loaded with ground beef, beans, and tomatoes for the ultimate comfort food! It’s thick, flavorful, and has just the right amount of spice to warm you up without being too hot. The slow cooking allows all the flavors to meld together perfectly, creating a chili that tastes like it’s been simmering all day long.

Time: 6 hours | Serves: 8

Ingredients

1 pound ground beef (or turkey)
1 large onion, diced
1 bell pepper, diced
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
1 cup beef broth
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
Toppings: sour cream, cheese, green onions

Instructions

Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks, then drain excess fat before adding to crockpot.
Add browned beef to your crockpot along with diced onion, bell pepper, and minced garlic for the flavor foundation.
Stir in crushed tomatoes, drained kidney beans, black beans, beef broth, and all the spices until everything is well combined.
Cover and cook on low for 5-6 hours, allowing all the flavors to develop and meld together into a rich, thick chili.
Taste and adjust seasoning during the last hour of cooking, adding more chili powder or cumin if you want stronger flavor.
Serve hot with your favorite toppings like sour cream, shredded cheese, and chopped green onions for the perfect chili experience!

Crockpot Teriyaki Chicken

This sweet and savory crockpot teriyaki chicken is so easy to make and always turns out perfectly tender! The homemade teriyaki sauce is much better than store-bought and coats the chicken beautifully. It’s great over rice with some steamed vegetables, and the leftovers make amazing lunches for the rest of the week.

Time: 4 hours | Serves: 6

Ingredients

2 pounds boneless, skinless chicken thighs
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
2 tablespoons honey
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon sesame oil
2 green onions, chopped
1 tablespoon sesame seeds

Instructions

Place chicken thighs in your crockpot in a single layer for even cooking and maximum flavor absorption.
In a bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, minced garlic, grated ginger, and sesame oil until sugar dissolves completely.
Pour the teriyaki sauce over the chicken, making sure each piece is well coated with the sweet and savory mixture.
Cover and cook on low for 3-4 hours until chicken is tender and easily shreds with a fork when tested.
About 30 minutes before serving, mix cornstarch and water in a small bowl, then stir into the crockpot to thicken the sauce.
Serve over rice and garnish with chopped green onions and sesame seeds for authentic flavor and beautiful presentation!

Crockpot Chicken and Rice Soup

This comforting crockpot chicken and rice soup is like a warm hug in a bowl! It’s loaded with tender shredded chicken, fluffy rice, and plenty of vegetables in a flavorful broth. The best part is how easy it is to make – just throw everything in the crockpot and let it work its magic while you go about your day.

Time: 6 hours | Serves: 8

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
1 cup long-grain white rice, uncooked
1 large onion, diced
3 carrots, sliced
3 celery stalks, chopped
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen peas
2 tablespoons fresh parsley, chopped

Instructions

Place chicken breasts in the bottom of your crockpot and season with salt and pepper for better flavor throughout the soup.
Add diced onion, sliced carrots, chopped celery, uncooked rice, and all the seasonings to the crockpot with the chicken.
Pour chicken broth over everything, making sure the rice and vegetables are covered with liquid for proper cooking.
Cover and cook on low for 5-6 hours until chicken is tender and rice is fully cooked and fluffy.
Remove chicken breasts and shred them with two forks, then return the shredded chicken to the crockpot and stir gently.
Add frozen peas during the last 30 minutes of cooking, then remove bay leaf and garnish with fresh parsley before serving hot!

Crockpot BBQ Chicken

This easy crockpot BBQ chicken makes the most amazing pulled chicken that’s perfect for sandwiches, salads, or eating on its own! The chicken becomes incredibly tender and soaks up all the smoky BBQ flavors during the slow cooking process. It’s so simple to make but tastes like you spent hours smoking it outside, and it’s perfect for feeding a crowd.

Time: 6 hours | Serves: 8

Ingredients

3 pounds boneless, skinless chicken breasts or thighs
1 1/2 cups BBQ sauce, divided
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Hamburger buns for serving

Instructions

Season chicken with salt, pepper, garlic powder, onion powder, and smoked paprika, then place in your crockpot for maximum flavor.
In a bowl, mix together 1 cup BBQ sauce, brown sugar, apple cider vinegar, and worcestershire sauce until well combined and smooth.
Pour the sauce mixture over the seasoned chicken, making sure each piece is well coated with the flavorful BBQ mixture.
Cover and cook on low for 5-6 hours until chicken is tender and easily shreds with a fork when tested.
Remove chicken from crockpot and shred with two forks, then return to the crockpot and mix with the cooking juices.
Stir in remaining BBQ sauce and cook for 15 more minutes to heat through. Serve on hamburger buns with coleslaw for the perfect BBQ sandwich!

Crockpot Beef and Broccoli

This crockpot beef and broccoli tastes just like your favorite Chinese takeout but made at home! The beef becomes incredibly tender while the sauce develops rich, savory flavors that coat everything perfectly. It’s so much healthier and more affordable than ordering out, and you can control all the ingredients to make it exactly how you like it.

Time: 4 hours | Serves: 6

Ingredients

1 1/2 pounds beef chuck roast, sliced thin
4 cups fresh broccoli florets
1/2 cup soy sauce
1/3 cup brown sugar
2 tablespoons oyster sauce
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1/4 cup beef broth
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon sesame oil
Cooked rice for serving
Green onions and sesame seeds for garnish

Instructions

Slice beef chuck roast against the grain into thin strips, which helps ensure the meat stays tender during the slow cooking process.
Place sliced beef in your crockpot and add minced garlic and grated ginger for the flavor base of this delicious dish.
In a bowl, whisk together soy sauce, brown sugar, oyster sauce, beef broth, and sesame oil until sugar dissolves completely.
Pour the sauce mixture over the beef, stirring to coat all pieces evenly, then cover and cook on low for 3-4 hours.
About 30 minutes before serving, add broccoli florets to the crockpot and stir the cornstarch-water mixture into the sauce to thicken it.
Cook until broccoli is tender-crisp and sauce has thickened. Serve over rice and garnish with green onions and sesame seeds!

Crockpot White Chicken Chili

This creamy white chicken chili is a delicious change from traditional red chili and perfect for people who prefer milder flavors! It’s loaded with tender chicken, white beans, and green chiles in a rich, creamy base. The flavors are comforting and satisfying without being too spicy, making it perfect for the whole family to enjoy together.

Time: 6 hours | Serves: 8

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
2 cans (15 oz each) white beans, drained
1 can (4 oz) diced green chiles
1 large onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
8 oz cream cheese, cubed
1/2 cup sour cream
Toppings: shredded cheese, cilantro, lime wedges

Instructions

Place chicken breasts in your crockpot and season with salt and pepper, then add diced onion and minced garlic around the chicken.
Add drained white beans, diced green chiles, chicken broth, cumin, oregano, and chili powder, stirring gently to combine all ingredients.
Cover and cook on low for 5-6 hours until chicken is tender and easily shreds when tested with a fork.
Remove chicken breasts and shred with two forks, then return the shredded chicken to the crockpot and stir to distribute evenly.
Add cubed cream cheese to the chili and stir until melted and incorporated, creating a rich and creamy base for the chili.
Stir in sour cream just before serving and taste for seasoning. Serve hot with shredded cheese, fresh cilantro, and lime wedges!

Crockpot Lemon Garlic Chicken

This bright and zesty crockpot lemon garlic chicken is packed with fresh flavors that make dinner feel light and refreshing! The lemon adds a wonderful brightness while the garlic gives it amazing savory depth. It’s perfect served over rice or pasta, and the sauce is so good you’ll want to drizzle it over everything on your plate.

Time: 4 hours | Serves: 6

Ingredients

4-6 boneless, skinless chicken breasts
1/4 cup fresh lemon juice
Zest of 2 lemons
6 garlic cloves, minced
1/2 cup chicken broth
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Instructions

Season chicken breasts with salt and pepper, then place them in your crockpot in a single layer for even cooking and flavor absorption.
In a bowl, whisk together lemon juice, lemon zest, minced garlic, chicken broth, olive oil, melted butter, and honey until well combined.
Add oregano and thyme to the lemon mixture, stirring to distribute the herbs evenly throughout the flavorful sauce.
Pour the lemon garlic mixture over the chicken, making sure each piece is well coated with the bright, zesty sauce.
Cover and cook on low for 3-4 hours until chicken reaches an internal temperature of 165°F and is tender and juicy.
Garnish with fresh chopped parsley before serving over rice, pasta, or roasted vegetables to soak up all that delicious lemon garlic sauce!