12 Set-and-Forget Slow Cooker Dinners

Some nights you just want dinner to cook itself. These 12 set-and-forget slow cooker dinners let you toss everything in the crockpot in the morning and come home to a house that smells amazing. Hearty roasts, creamy pastas, and cozy soups — all with minimal effort.

1. Slow Cooker Beef Pot Roast

Fall-apart tender chuck roast with buttery potatoes and sweet carrots in a rich, savory gravy.

Ingredients

• 3-3.5 lb beef chuck roast
• 2 lbs baby potatoes, halved
• 1 lb baby carrots
• 1 large onion, quartered
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Salt and black pepper to taste

Instructions

1. Season the roast generously with salt and pepper; sear in a hot skillet 2-3 minutes per side (optional but recommended).
2. Place the potatoes, carrots, onion, and garlic in the bottom of a 6-quart slow cooker.
3. Set the roast on top of the vegetables.
4. Whisk the beef broth, tomato paste, Worcestershire sauce, and thyme; pour over the roast.
5. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the beef shreds easily.
6. Shred the beef, skim any excess fat from the cooking liquid, and serve with the vegetables.

2. Slow Cooker Chicken Tortilla Soup

A zesty, brothy soup loaded with chicken, beans, and corn — top it your way for a build-your-own fiesta.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chiles
• 1 can (10 oz) red enchilada sauce
• 1 onion, diced
• 4 cups chicken broth
• 2 tsp cumin
• 1 tsp chili powder
• Toppings: tortilla strips, sour cream, avocado, lime

Instructions

1. Add the chicken, beans, corn, diced tomatoes, enchilada sauce, onion, chicken broth, cumin, and chili powder to a 6-quart slow cooker.
2. Stir to combine, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
3. Remove the chicken, shred it with two forks, and return it to the pot.
4. Taste and adjust salt and spices as needed.
5. Ladle into bowls and load up with tortilla strips, sour cream, avocado, and a squeeze of lime.

3. Slow Cooker Pulled BBQ Chicken

Juicy pulled chicken bathed in smoky-sweet BBQ sauce — pile it high on buns with crunchy coleslaw.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 1/2 cups BBQ sauce
• 1/2 cup chicken broth
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Slider buns or sandwich rolls, for serving
• Coleslaw, for topping (optional)

Instructions

1. Place the chicken breasts in a 4- to 6-quart slow cooker.
2. Whisk the BBQ sauce, chicken broth, brown sugar, vinegar, paprika, garlic powder, and onion powder; pour over the chicken.
3. Cover and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours, until the chicken shreds easily.
4. Shred the chicken in the pot with two forks and stir it into the sauce.
5. Let it sit 10 minutes to soak up the sauce.
6. Pile onto buns and top with coleslaw if you like.

4. Slow Cooker Beef Stroganoff

Creamy, dreamy beef stroganoff with tender chunks of beef and mushrooms over buttery egg noodles.

Ingredients

• 2 lbs beef stew meat or chuck, cut into 1-inch cubes
• 12 oz egg noodles
• 2 cans (10.5 oz each) cream of mushroom soup
• 1 cup beef broth
• 8 oz cream cheese, softened and cubed
• 1 onion, diced
• 8 oz sliced mushrooms
• 2 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. Add the beef, onion, mushrooms, cream of mushroom soup, beef broth, garlic powder, and paprika to a 6-quart slow cooker.
2. Stir, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the beef is very tender.
3. Stir in the cream cheese until melted and smooth; season with salt and pepper.
4. Cook the egg noodles according to package directions; drain.
5. Serve the stroganoff over the hot noodles.
6. Garnish with fresh parsley if you like.

5. Slow Cooker Sausage & Peppers

Juicy Italian sausages braised with sweet peppers and onions in a rich tomato sauce — hoagie night, sorted.

Ingredients

• 2 lbs Italian sausage links (sweet or hot)
• 3 bell peppers, sliced (mixed colors)
• 1 large onion, sliced
• 1 can (28 oz) crushed tomatoes
• 2 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Hoagie rolls, for serving
• Shredded mozzarella, for serving (optional)

Instructions

1. Brown the sausage links in a hot skillet 2-3 minutes per side (optional, for extra flavor).
2. Layer the peppers and onion in a 6-quart slow cooker; add the garlic, Italian seasoning, and red pepper flakes.
3. Pour the crushed tomatoes over the top and nestle in the sausages.
4. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the sausages are cooked through.
5. Slice or serve the links whole in toasted hoagie rolls.
6. Spoon over the peppers and sauce; top with mozzarella if you like.

6. Slow Cooker Chicken Alfredo

Silky, garlicky Alfredo sauce and tender chicken over fettuccine — restaurant comfort with zero standing over the stove.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 16 oz fettuccine
• 2 cups heavy cream
• 1 cup chicken broth
• 8 oz cream cheese, softened and cubed
• 1 cup grated Parmesan
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Place the chicken in a 6-quart slow cooker; add the garlic, Italian seasoning, pepper, chicken broth, and heavy cream.
2. Cover and cook on LOW for 4 hours or HIGH for 2.5 hours, until the chicken is cooked through.
3. Remove the chicken, shred or slice it, and return it to the pot.
4. Whisk in the cream cheese until melted, then stir in the Parmesan until the sauce is smooth.
5. Cook the fettuccine according to package directions; drain and add to the slow cooker.
6. Toss everything together, garnish with parsley, and serve.

7. Slow Cooker Vegetable Beef Stew

A hearty, veggie-packed beef stew that simmers all day into spoon-tender, soul-warming comfort.

Ingredients

• 2 lbs beef stew meat, cut into 1-inch cubes
• 4 cups beef broth
• 3 large potatoes, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 1 can (14.5 oz) diced tomatoes
• 2 cups frozen mixed vegetables
• 2 tsp garlic powder
• 1 tsp dried thyme

Instructions

1. Add all the ingredients to a 6- to 7-quart slow cooker and stir to combine.
2. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef and potatoes are tender.
3. Taste and season with salt and pepper as needed.
4. If you like a thicker stew, mash a few potato chunks against the side of the pot.
5. Ladle into bowls and serve with crusty bread.
6. Leftovers keep beautifully in the fridge for up to 4 days.

8. Slow Cooker Teriyaki Chicken

Sweet-savory teriyaki chicken that falls apart with a fork — better than takeout and ready when you walk in.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 3/4 cup teriyaki sauce
• 1/4 cup brown sugar
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp cornstarch
• 2 tbsp water
• 2 cups cooked rice, for serving
• Sesame seeds and green onions, for topping

Instructions

1. Place the chicken thighs in a 4- to 6-quart slow cooker.
2. Whisk the teriyaki sauce, brown sugar, rice vinegar, ginger, and garlic; pour over the chicken.
3. Cover and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours.
4. Remove the chicken and shred it; whisk the cornstarch and water, then stir into the cooking liquid.
5. Return the shredded chicken to the pot and cook on HIGH 15 minutes until the sauce thickens.
6. Serve over rice with sesame seeds and green onions.

9. Slow Cooker White Bean Chili

A creamy, mildly spicy white chili with tender chicken and hearty beans — pure bowl-hugging comfort.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 3 cans (15 oz each) white beans (cannellini or Great Northern), drained
• 1 can (4 oz) diced green chiles
• 1 onion, diced
• 4 cups chicken broth
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp cayenne pepper
• 4 oz cream cheese, softened
• 1/2 cup shredded Monterey Jack

Instructions

1. Add the chicken, beans, green chiles, onion, chicken broth, cumin, oregano, and cayenne to a 6-quart slow cooker.
2. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the cream cheese and Monterey Jack until melted and creamy.
5. Taste and adjust the seasoning.
6. Serve with lime wedges, cilantro, and extra cheese.

10. Slow Cooker Ranch Pork Chops

Juicy pork chops in a creamy ranch gravy with potatoes and carrots — a full dinner from one pot.

Ingredients

• 6 bone-in pork chops (about 3/4 inch thick)
• 1 packet (1 oz) ranch seasoning mix
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup chicken broth
• 8 oz baby potatoes, halved
• 1 lb baby carrots
• 1/2 tsp black pepper
• 2 tbsp chopped fresh dill or parsley (optional)

Instructions

1. Season the pork chops with black pepper and place them in a 6-quart slow cooker.
2. Add the potatoes and carrots around the chops.
3. Whisk the ranch seasoning, cream of chicken soup, and chicken broth; pour over everything.
4. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the pork is tender.
5. Stir the gravy and spoon it over the chops and vegetables.
6. Garnish with fresh dill or parsley and serve.

11. Slow Cooker Stuffed Pepper Soup

All the cozy stuffed-pepper flavor — sweet peppers, beef, and rice — simmered into an easy, hearty soup.

Ingredients

• 1.5 lbs ground beef, browned
• 3 bell peppers, diced (mixed colors)
• 1 onion, diced
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 3 cups beef broth
• 1 cup uncooked long-grain rice
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Add the browned beef, peppers, onion, both tomatoes, beef broth, rice, Italian seasoning, and garlic powder to a 6-quart slow cooker.
2. Stir, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the rice is tender.
3. Taste and season with salt and pepper.
4. Ladle into bowls and top with shredded cheese if you like.
5. Stir well before serving; the soup thickens as it stands.
6. Store leftovers up to 4 days — it reheats wonderfully.

12. Slow Cooker Honey Mustard Chicken

Tangy-sweet honey mustard chicken that shreds beautifully — equally at home on buns, rice, or a fresh salad.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1/2 cup honey
• 1/3 cup Dijon mustard
• 1/4 cup whole-grain mustard
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp water
• Sesame seeds and green onions, for topping

Instructions

1. Place the chicken breasts in a 4- to 6-quart slow cooker.
2. Whisk the honey, both mustards, chicken broth, garlic, thyme, and pepper; pour over the chicken.
3. Cover and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours.
4. Remove the chicken and shred it with two forks.
5. Whisk the cornstarch and water; stir into the sauce and cook on HIGH 15 minutes until thickened.
6. Return the chicken to the pot, toss to coat, and serve on buns, over rice, or on salad greens.