CROCKTOBER: 5 Easy Slow Cooker Recipes for When You Just Don't Feel Like Cooking

Let's get cooking! 🍲

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1. Classic Crockpot Pot Roast

Ingredients

• 3–4 lb beef chuck roast
• 1½ lbs baby potatoes, halved if large
• 1 lb baby carrots
• 1 large onion, cut into chunks
• 2 cups beef broth
• 1 packet onion soup mix
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Place the potatoes, carrots, and onions in the bottom of a 6-quart or larger slow cooker.
2. Season the roast with salt and pepper and place it on top of the vegetables.
3. Pour in the beef broth and Worcestershire sauce, then sprinkle the onion soup mix over the roast.
4. Cover and cook on LOW for 8 hours or HIGH for approximately 5 hours, until the beef is fork-tender.
5. Slice or shred the roast and serve with the vegetables and cooking juices.

2. Shortcut Crockpot Chicken & Dumplings

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 cans (10.5 oz each) condensed cream of chicken soup
• 2 cups chicken broth
• 1 small onion, diced
• 1 teaspoon poultry seasoning
• 1 bag (12 oz) frozen mixed vegetables
• 1 can (16.3 oz) refrigerated biscuits
• Black pepper to taste

Instructions

1. Place chicken in the slow cooker.
2. Add condensed soup, broth, onion, poultry seasoning, and black pepper. Stir gently.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken reaches 165°F.
4. Shred the chicken with two forks and stir it back into the sauce along with the frozen vegetables.
5. Cut each refrigerated biscuit into four pieces and arrange over the top. Gently press them into the hot liquid.
6. Cover and cook on HIGH for another 1–2 hours, until the biscuit pieces are cooked through with no raw dough in the centers.

3. Easy Crockpot Taco Soup

Ingredients

• 1½ lbs ground beef
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (28 oz) diced tomatoes, with juices
• 1 can (10 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 1 cup beef broth

Instructions

1. Brown the ground beef in a skillet and drain any excess grease.
2. Transfer beef to the slow cooker.
3. Add beans, corn, both types of tomatoes, taco seasoning, and broth.
4. Stir everything together.
5. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours.

4. Creamy Crockpot Mac & Cheese

Ingredients

• 16 oz elbow macaroni
• 3 cups shredded sharp cheddar cheese
• 1 can (12 oz) evaporated milk
• 2 cups whole milk
• 4 tablespoons butter, cut into pieces
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Instructions

1. Cook macaroni in boiling water for about 2 minutes less than the package directions. Drain.
2. Lightly grease the slow cooker.
3. Add macaroni, shredded cheese, evaporated milk, whole milk, butter, and seasonings.
4. Stir well, cover, and cook on LOW for 1½–2½ hours, stirring occasionally, until creamy and heated through.
5. Serve promptly.

5. Crockpot Apple Cinnamon Roll Casserole

Ingredients

• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
• 1 can (21 oz) apple pie filling
• 1 teaspoon ground cinnamon
• 2 tablespoons melted butter
• Optional: vanilla ice cream for serving

Instructions

1. Lightly grease the inside of the slow cooker.
2. Cut each cinnamon roll into quarters.
3. Add half the cinnamon roll pieces to the bottom.
4. Spoon the apple pie filling over them.
5. Add the remaining cinnamon roll pieces.
6. Drizzle with melted butter and sprinkle with cinnamon.
7. Cover and cook on HIGH for approximately 2–3 hours, until the dough in the center is fully cooked. Start checking around 90 minutes, as slow cookers vary.
8. Drizzle the included icing over the warm casserole just before serving.

Let's Keep It Real...

Hi, I'm Jessica! 👋