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Nerdy Science in the Kitchen

25 Best Slow-Cooker Recipes



While you know that your slow cooker is amazing for soups and for cooking meats in their own juices, there’s quite a lot more that it can do. Today, we’re going to demonstrate this by providing you with 25 of the best slow cooker recipes around.

To keep things interesting, we’re including a fun range of recipes in the following categories:

Your slow cooker can do some neat tricks if you’re willing to take a chance and explore, so without further ado, let’s tempt your tummy and sense of adventure with these amazing slow cooker recipes for you to try!

If you’re in the market for one, have a look at our list of the best large-capacity slow cookers to find the one that will suit your needs.

25 Best Slow Cooker Recipes

Bodacious Beef – Slow-cooked to perfection

Sometimes you’ve just gotta treat yourself and nothing fills you up like tender, melt-in-your-mouth beef! In this section, we’ve compiled 5 recipes that are definite people-pleasers, so that you can scratch that itch for a bit of bodacious beef – slow-cooked to perfection!

Let’s take a look at some tempting choices for low-maintenance beef brilliance!

1. Sweet Chipotle Barbacoa Beef

Chipotle Barbacoa Beef
Chipotle Barbacoa Beef

This recipe comes from Maya Krampf, who was kind enough to share it with Wholesome Yum. Lauded as a fine ‘Chipotle Copycat’, Sweet Chipotle Barbacoa beef brings serious Chipotle flavor to your burritos, enchiladas, and other favorite Mexican meals.

With a 10-minute preparation time before your slow cooker, this one’s definitely a keeper!

Serving size: 6 ¼ pound servings or 12 reduced servings

Quick nutritional profile – Calories: 213 Fat: 13.2g Protein: 22.1g Fiber: .6g Carbs: 1.8g Sugars: 0.3g


  • 3 lb Beef brisket or a chuck roast (Cut and trimmed to 2-chunks)
  • 2 whole Bay leaves


  • 1/2 cup broth (beef or chicken)
  • 1/2 tsp Ground cloves
  • 1 tsp Black pepper
  • 1 tbsp Dried oregano
  • 2 tbsp Apple cider vinegar
  • 2 tsp Cumin
  • 2 tbsp Lime juice
  • 2 tsp Sea salt
  • 4 tsp La Morena Chipotle Peppers in Adodo
  • 5 cloves worth of minced Garlic

Preparing your Sweet Chipotle Barbacoa Beef

  1. Starting off, measure your sauce ingredients and place them all into a blender. Puree it silky-smooth and we’re ready for the next step.
  2. Chop your beef into neat little 2-inch chunks, trimming the fat as you go (or at least honoring the intention to do so – your call!).
  3. Relocate your newly-cut beef chunks to your slow cooker, pouring your pureed Chipotle sauce on top.
  4. Toss in those bay leaves and you can cook this mixture on high for 4 – 6 hours or even better, 8 – 10 hours on low.
  5. At this point, the bay leaves have done their job, so get them out of there and attack that tender beef with 2 forks to shred it up nicely. Give everything a thorough stir and cover it up for the next 5-10 minutes, to maximize that Chipotle flavor into every bite of beef.
  6. Trust the flavor by serving it up with a slotted spoon so that you don’t ‘drown’ that delicious beef. Sharing is optional, but recommended – they’ll owe you one!


  • If you freeze this in an airtight Tupperware container, then you can have quick Chipotle tacos ready and waiting for those surprise cravings.
  • Try browning the beef on medium heat in a skillet first for even MORE flavor.

2. Savory Slow-Cooked Beef Bourguignon

Beef Bourguignon in a ceramic pot
Beef Bourguignon in a ceramic pot

Leave it to the French to impart elegance to beef! This Beef Bourguignon recipe comes from Alyssa Rivers, courtesy of The Recipe Clinic and of course, your beloved crockpot!

Serving size: Serves 6

Quick nutritional profile – Calories: 181 Fat: 8g Protein: 7g Fiber: 3g Carbs: 22g Sugars: 2g


  • 1/2 cup of tomato sauce
  • 1/4 cup of soy sauce
  • 1/4 cup of flour
  • 1 lb baby potatoes
  • 1 cup of cooking wine (red)
  • 2 Tbsp finely-chopped thyme
  • 2 cups of chicken broth
  • 3 lbs of 1″ cubed boneless beef chuck
  • 3 finely-chopped garlic cloves
  • 5 medium Carrots (sliced)
  • 5 slices finely-chopped cooked bacon
  • 8 oz fresh mushrooms sliced
  • A few pinches of parsley to make it pretty

Preparing your Savory Slow-cooked Beef Bourguignon

  1. Prepare your meats – cooking your bacon first on medium heat in a large skillet and chopping it fine once it’s crisp. Next, salt and pepper your cubed beef to taste and give each side a good 2-3 minute searing before transferring the meats to your crockpot. Don’t clean the skillet yet!
  2. Add your wine to that skillet, getting as many brown bits into the mix as you can, and slow it to a simmer so that you can slowly stir in your broth, along with the soy and tomato sauce. Whisk in your flour to thicken it up and move it to the pot.
  3. Add the rest (carrots, garlic, mushrooms, potatoes, potatoes, and thyme) and stir your mixture well for a low setting cook for the next 8 – 10 hours. Garnish with your parsley before serving so that it looks as good as it tastes!


  • Absolute perfection is achieved with a mashed potato pairing.
  • Reheat leftovers at low for 4 hours to preserve the magic.

3. Beautiful Beef Brisket

Slices of Beef Brisket on a cutting board
Slices of Beef Brisket on a cutting board

A beef menu just wouldn’t be right without a perfect beef brisket and this one, brought to you by The Pioneer Woman, definitely fits the bill. Just 10 minutes of preparation on your part and you can let the crockpot do the rest!

Serving size: 6 scrumptious servings

Quick nutritional profile – Calories: 580 Fat: 14.6g Protein: 73.5 Fiber: 5.4g Carbs: 35g Sugars: 8.6g


  • 1 oz. packet of onion soup mix
  • 1 tbsp. brown sugar (light)
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper (ground)
  • 1 large sweet onion, (wedge-sliced into 8 pieces)
  • 1 lb. carrots (peeled and cut to 2-inch size)
  • 1 lb. baby potatoes (golden)
  • 2 bay leaves
  • 2 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 1/2 cups beef stock
  • 3 lb flat-cut beef brisket
  • 3 celery stalks (chopped into 1-inch pieces)
  • 8 sprigs of fresh thyme
  • 8 garlic cloves (whole)

Preparing your Beautiful Beef Brisket

Add your soup mix, salt and pepper, and sugar to a mixing bowl and blend well. Rub this mix thoroughly into the meat.

Place the brisket fat cap down into your crockpot, adding the bay leaves, garlic, and thyme directly on top. Cover with carrots, celery, onions, and potatoes.

In a large measuring cup, whisk together your beef stock, cornstarch, and Worcestershire sauce. Pour this onto your meat and veg in your slow cooker and cook it for 4 – 6 hours on high, or slow-cook on low for 8. The meat is perfect when tender – but not frail.

Place your brisket on a cutting board, fat-side up, and remove the thyme and bay leaves. Slice against the grain and serve it up hot with the veggies on the side and a healthy drizzle of the remaining sauce in your cooker.


  • A little extra cornstarch can thicken your sauce as needed.
  • Don’t be afraid to check the tenderness an hour early – ‘falling apart’ is not our goal here.

4. Tangy Barbecue Beef Short Ribs

Beef Short Ribs on the grill
Beef Short Ribs on the grill

Derrick Riches shared a recipe with The Spruce Eats for some lip-smacking Barbecue Beef Short ribs that prove you don’t need a smoker or a grill for barbecue goodness. Try them out and see for yourself – these ribs rock!

Serving size: Serves 4

Quick nutritional profile – Calories: 1241 Fat: 84g Protein: 88g Fiber: 1g Carbs: 31g Sugars: 24g


  • 1/4 cup red wine
  • 1/3 cup beef stock
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp fresh-ground black pepper
  • 1/2 cup water
  • 1/2 tsp liquid smoke (if you’ve got it)
  • 1 tbsp Worcestershire sauce
  • 1 cup barbecue sauce (your choice)
  • 1 1/2 tsp kosher salt
  • 2 tbsp olive oil
  • 3 lbs short ribs

Preparing your Tangy Barbecue Beef Short Ribs

  1. Give your ribs a good rub-down with your salt and pepper and sear all of the sides in a large skillet in your olive oil. Place the brown-seared ribs into the ceramic insert of your crockpot.
  2. In a medium or large bowl, mix your beef stock, liquid smoke (optional), red wine, and ¼ cup of your water (half of your ½ cup, save the rest). Pour this mixture on your ribs and cook for 2 ½ to 3 hours on medium heat.
  3. In another medium or large bowl, mix your BBQ sauce and Worcestershire, along with your garlic, onion, and chili powders. Add 3 tablespoons of your remaining water and mix well.
  4. Drain the crockpot to remove the rendered fat and replace the liquid with the sauce we’ve just mixed in your bowl. Cook on low for another 2 – 3 hours and they’re ready to serve!


  • Play around with different rubs to find your favorite.
  • Be patient – longer cooking times make the beef fall right off the bone!

5. Mighty Mississippi Pot Roast

Close up of homemade Mississippi Pot Roast on a plate
Close-up of homemade Mississippi Pot Roast on a plate

We spotted this Mighty Mississippi Pot Roast recipe on Allrecipes, where it was submitted by Jenn Crippen. We had to add ‘Mighty’ to the name when we tried it and we think that once you’ve had a taste, you’ll definitely agree that this small, alliterative alteration is well-deserved!

Serving size: 8 servings

Quick nutritional profile – Calories: 553 Fat: 46g Protein: 29g Fiber: 0 Carbs: 3g Sugars: Unavailable


  • ½ jar pepperoncini (12 oz)
  • ½ jar pepperoncini juice (12 oz)
  • ½ cup unsalted butter
  • 1 packet au jus gravy mix (1oz)
  • 1 packet buttermilk ranch dressing mix (0.4 oz)
  • 3 lbs chuck roast
  • salt and ground black pepper (to taste)

Preparing your Mighty Mississippi Pot Roast

  1. Easiest recipe ever! Simply combine all of the listed ingredients, but wait on adding your chuck roast and pepperoncini until you’ve stirred in your buttermilk and au jus packet mixes. Cover and cook on low for 8 hours or until it’s nice and tender.
  2. Remove your roast and it’s ready to serve with the gravy still in your crockpot!


  • Tastes amazing when served with mashed potatoes in a ‘trench-hollowed bowl’ made out of fresh, crusty bread from your oven or local bakery!

Crockpot Chicken and Pork wizardry

If beef is not your favorite, then never fear – in this section, we’ve got some slow-cooking recipes for those of you out there who prefer a nice, lean chicken dish or fancy the full flavor of perfectly cooked pork. Stay with us and you’ll see for yourself – there’s a little something for everybody!

6. Heavenly Honey Buffalo Wings

Plate of hot honey Buffalo Wings
A plate of hot honey Buffalo Wings

Whether it’s for the Superbowl or you just feel like treating yourself, nothing hits the spot quite like delicious buffalo wings. Dipped in ranch, blue cheese, or simply enjoyed as-is, these wings are sure to satisfy. As they say, give credit where credit is due, so thanks to Amanda at The Chunky Chef for this chicken gem of a recipe!

Serving size: Makes 6 servings

Quick nutritional profile – Calories: 711 Fat: 24.7g Protein: 88.1g Fiber: .7g Carbs: 31g Sugars: 28.8


  • 4 lbs fresh chicken wings (patted dry with paper towels)

The Rub

  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp dried parsley
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp onion powder (or dried & minced onion)
  • 2 Tbsp brown sugar

The Sauce

  • 1/2 cup honey
  • 3/4 cup of Franks Original hot sauce (or your favorite)
  • 1 Tbsp melted butter
  • 1 Tbsp Gramma’s (or your favorite) molasses

Preparing your Heavenly Honey Buffalo Wings

  1. Combine your rub ingredients in a bowl and mix them well. Spray a little cooking spray the inside of your slow cooker so that the wings won’t stick and add your chicken, sprinkling and massaging in the rub as you go. Make sure your hands are clean or better yet, use some sterile gloves.
  2. Using your now-empty bowl, mix up your sauce ingredients and pour this on top of your wings
  3. Cover your crockpot and cook on high for 2 hours if you’re in a hurry, otherwise cook on low for 3 – 4 hours – we recommend the low, it makes a difference! Your wings are now ready to serve.
  4. If you prefer a sticky glaze to brush onto your wings, visit The Chunky Chef and there are instructions with the original recipe waiting there for you!


  • Indulge yourself – experiment with dips to find your favorite, blue cheese and ranch are traditional but you never know!

7. Spicy, Sweet, and Slow General Tso’s

Plate of sweet General Tso’s
Plate of sweet General Tso’s

Morgan from Host the Toast has found a way to make General Tso’s chicken with light frying and a slow cooker so that you can enjoy this favorite feast in a way that’s actually healthier for you than the usual fully-fried fare.

Are you intrigued? Then let’s show you how it’s done!

Serving size: 6

Quick nutritional profile – Calories: 476 Fat: 15.8 Protein: 45.4 Fiber: .3 g Carbs: 36.3 Sugars: 20.2g


  • 1/4 tsp dried ginger
  • 1/3 cup vinegar (distilled white or apple cider)
  • 1/2 tsp cayenne pepper
  • 1/2 cup low-sodium soy sauce
  • 1/2 tsp pepper
  • 1/2 cup sugar
  • 1/2 cup unsweetened pineapple juice
  • 3/4 cup plus 2 tbsp cornstarch (keep separate)
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 2 lbs chicken breasts (boneless and skinless, cut into 1-inch pieces)
  • 4 cloves garlic (minced)
  • Green onions (chop to taste or enough to top it off)

Preparing your Spicy, Sweet, and Slow General Tso’s

  1. Start by mixing up your ¾ cup of corn starch, along with your salt and pepper, in a long, shallow dish for easy chicken-coating. Dip each piece into the mix, shaking them briefly to save excess, and put them to the side for now.
  2. Put your oil in the skillet and turn on the heat! Medium-high is best for a 2-minute-per-side light browning session for each chicken piece. Put the chicken back to the side and proceed.
  3. Add the cayenne, garlic, ginger, soy sauce, sugar, pineapple juice, and vinegar to your slow cooker, giving it a thorough mixing before adding your chicken to the pot.
  4. Cook on low for 4 hours, but take a peek 15-20 minutes before the 4-hour mark to check your sauce – if it’s thin, add a little cornstarch from those 2 tablespoons remaining. Do it a little at a time, as it goes a long way, and stir carefully so that you don’t strip the chicken of its coating.
  5. Heat another 10-15 minutes until the sauce thickens to taste and serve on white or brown rice with broccoli. Enjoy your General Tso’s!


  • If you don’t have pineapple juice, you can try other sweet citrus juices and you might just be pleasantly surprised!

8. Classic Crockpot Chicken and Dumplings

Cast iron dutch oven full of Chicken and Dumplings
Cast iron dutch oven full of Chicken and Dumplings

Chicken and Dumplings come with a fond nostalgia for most of us. Delicious, filling, and a dish that will warm you up inside, it’s actually a piece of cake to make in a crockpot and we’ll tell you how. Before we do, thanks and kudos to Jessica from The Novice Chef Blog for sharing this classic comfort food for our own crockpots!

Serving size: Yields 6 servings

Quick nutritional profile – Calories: 552 Fat: 10g Protein: 38g Fiber: 3g Carbs:56g Sugars: 14g


  • 1 12-oz can of evaporated milk
  • 1 cup yellow onion (chopped)
  • 1 cup celery (diced)
  • 1 cup matchstick carrots
  • 1 lb chicken breasts (boneless & skinless)
  • 1 quart of chicken stock
  • 1 tbsp fresh (or 1 tsp dried) thyme
  • 2 tablespoons cornstarch
  • 2 tsp freshly cracked black pepper
  • 4 cloves garlic (minced)
  • salt (to taste)

Dumpling foundation

  • 3/4 cup of milk (whole)
  • 1 tsp freshly-cracked black pepper
  • 1 tsp salt
  • 1 tbsp and 1 tsp baking powder
  • 1 tbsp fresh (or 1 tsp dried) thyme
  • 2 cups all-purpose flour
  • 4 tbsp melted butter

Preparing your Classic Crockpot Chicken and Dumplings

  1. Add your carrots, celery, chicken, chicken stock, garlic, onion, pepper, salt, and thyme to your crockpot and cook on high for 3 hours or on low for 7 hours. Take the chicken out afterward and set your cooker to high if it’s not there already.
  2. In a mixing bowl, whisk up your cornstarch with 3 tablespoons of evaporated milk. Stir this into the crockpot with your original stock mix and it should thicken, after which you can stir in the leftover evaporated milk.
  3. In a large mixing bowl, combine your baking powder, flour, pepper, salt, and thyme, whisking it up finely. Make a depression in the center and add your butter and milk. Stir with a wooden spoon until you have a giant dough ball.
  4. With a medium-sized cookie-cough scoop, start scooping up balls of dough to drop into your simmering crockpot mix. Add a little milk if it looks dry, otherwise, just plop the doughballs directly into the soup. Dunk each doughball to ensure they are all wet before proceeding.
  5. Cover and cook for 1 hour and then remove a dumpling, cutting it through the center to see if it’s fully cooked. If not, cook them for another 15 minutes and when they are cooked throughout, they are ready to serve. Note: If they stick together, you can gently separate them with a spatula for improved aesthetics.


  • If you’re a garlic lover, you can always make a garlic dough for your dumplings and savor the flavor!

9. Big and Bountiful Breakfast Casserole

Close up of a delicious breakfast caserole
Close up of a delicious breakfast caserole

Holly from Spend with Pennies shared a breakfast casserole recipe that we think you’re going to love. With hash browns, sausage or ham, egg, and cheese it covers all the bases for a robust breakfast that will help you power through the day. Let’s take a look at how this breakfast beast is made!

Serving size: Serves 8

Quick nutritional profile – Calories: 460 Fat: 27g Protein: 31g Fiber: 2g Carbs: 24g Sugars: 2g


  • ½ teaspoon black pepper
  • ½ cup white onion (diced fine)
  • 1 32oz bag frozen hash browns
  • 1 cup milk
  • 1 green bell pepper (diced)
  • 1 lb bacon, sausage, or ham (cooked, then diced or crumbled)
  • 1 red bell pepper diced
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 ½ tsp dry mustard
  • 2 cups sharp cheddar (shredded)
  • 2 green onions (sliced)
  • 12 eggs

Preparing your Big and Bountiful Breakfast Casserole

  1. Cook your desired meat (cubed ham, sliced sausage, or bacon)in a large frying pan, and if you chose bacon then crumble it once it’s done. Drain all but around 1 tablespoon of fat from your skillet, unless you’d like to use a little to cook some of the ‘bite’ out of your onions.
  2. Use non-stick cooking spray or your preferred grease on the inside of your 6-quart slow cooker. Divide your meat, hash browns, onions, cheese, and peppers into half portions and we’ll start layering. Meat and veggies on the bottom, topped with cheese, and then repeat. No stirring – just layer it neatly as you can and the cheese is always the top layer.
  3. Whip up your remaining seasonings, milk, and eggs in a medium-sized bowl, using your best Whisk-Fu to make into something new and smooth. Pour this over our breakfast-foundation in the slow cooker and cover it up, cooking for 3-4 hours on high or 7-8 hours on low. Once it’s cooked fully through, then let it sit uncovered for 15 minutes and then it’s ready to serve!


  • Feel free to mix things up with chorizo and other favorite meats and don’t be afraid to play a little with different cheeses – you might just find your new favorite ‘secret breakfast recipe’!
  • Nutrition data is based off using ham – just so you know!

10. All-American Coca Cola Pulled Pork

Close up of a Coca Cola Pulled Pork sandwich
Close up of a Coca Cola Pulled Pork sandwich

Believe it or not, the most recognizable soda brand on the planet is a secret ingredient in more dishes than you might think! Kim from Insanely Good Recipes has shared proof in the form of All-American Coca Cola Pulled Pork and we hope that you’ll give it a try – it doesn’t taste like soda, but it blend caramelized sugar flavors to your Barbecued pulled pork!

Serving size: Yields 8 servings

Quick nutritional profile – Calories: 297 Fat: 10.8 Protein: 32.4 Fiber: .2g Carbs: 15.4 Sugars: 12.1g


  • 1 liter Coca-Cola
  • 1 tsp liquid smoke
  • 1/4 tsp black pepper (ground)
  • 1/4 tsp cayenne pepper (ground)
  • 2 tsp garlic (minced and dried)
  • 2 tsp onion (minced and dried)
  • 20 oz of your favorite barbecue sauce
  • 5 lbs of pork roast (butt or shoulder)

Preparing your All-American Coca-Cola Pulled Pork

  1. Move your pork roast into a 5-quart crock pot, seasoning it with your garlic, minced onions, and the cayenne and black pepper. Add your liquid smoke and enough Coca-Cola to cover up your roast.
  2. Cook on low for 8 to 10 hours until your roast is tender, then move it to a serving platter for our final preparations. Remove any bones and trim (or don’t trim) the fat as you like. It should be soft enough to shred with 2 forks until you have a pile of yummy pork strands that you can now coat with your favorite barbecue sauce. Your All-American Coca-Cola Pulled Pork is officially ready to bless the bread of your choice for an unforgettable sandwich experience!


  • Ever had a salad with barbecue pulled pork in it? If you haven’t, it comes highly recommended. Hold off on the dressing until you’ve tasted it with just your pulled pork – trust us on this one!

Fantastic ‘Fall-apart’ Fish favorites

Seafood provides you with a delicious meal, made up of lean meats that come with a bonus burst of omega-3 fatty acids to boost your health in the bargain. Below you will find some awesome ‘load and go’ recipes for your crockpot, so without further ado let’s look at some fantastic ‘fall-apart’ fish favorites that really bring on the flavor!

11. Coconut Fish Curry medley

Fancy a nice Thai and Indian coconut curry dish? Look no further than this lovely recipe from TheBakingQueen74! It takes boring old cod to new levels of flavor, so be sure to give it a whirl in your crockpot the next time you’re craving something a little more exotic in your seafood!

Serving size: Serves 3

Quick nutritional profile – Calories: 366 Fat: 7.2g Protein: 68.6 Fiber: 2.2g Carbs: 6.9 Sugars: 2g


  • 1 1/4 inch piece of fresh ginger (peeled and chopped fine)
  • 1 1/2 oz coconut milk
  • 1 red chili (remove seeds and chop fine)
  • 1 stick lemongrass (smoosh with a spoon to get the most flavor)
  • 10 1/2 oz cod loin (skinless and boneless, cut into 3/4 inch cubes)
  • 1½ tsp ground turmeric
  • 2 garlic cloves (finely chopped)
  • 3.5 oz snow peas/mange tout (sliced)
  • 5 oz Broccoli florets
  • Fresh coriander (to taste)

Preparing your Coconut Fish Curry Medley

  1. This recipe is easy-peasy. Simply add all of your ingredients to the crockpot, with your fish, broccoli, and snow peas going in last after you’ve stirred it well. Cover and cook on low for 2 – 3 hours, until your cod turns translucent and flakes easily at the touch of a fork.
  2. Serve topped with fresh coriander and if you like it spicy, an extra de-seeded and chopped red pepper goes well on top, too.


  • Experiment with the ginger and chili in your slow cooker to find the perfect mix of fire and flavor!

12. Creamy Lemon-Sauce Salmon

Lemon-Sauce Salmon served on a plate with a salad
Lemon-Sauce Salmon served on a plate with a salad

Tender, flaky salmon is delicious on its own, but a recipe from Katerina at Diethood takes it to the next level with a creamy lemon sauce that adds a satisfying richness to your slow-cooked salmon. It also happens to be easy to make and low carb, too – here’s how to make it!

Serving size: Yields 6 servings

Quick nutritional profile – Calories: 330 Fat: 19g Protein: 31g Fiber: 1g Carbs: 6g Sugars: 1g


  • 1/2 tsp chili powder
  • 1/2 tsp sweet paprika
  • 1 1/2 to 2 pounds salmon fillet (skin ON)
  • 1 cup low-sodium vegetable broth
  • 1 tsp Italian Seasoning
  • 1 tsp garlic powder
  • 1 large piece of Parchment paper to line the cooker
  • 3 lemons, cut into small wedges
  • Fresh lemon juice (1 lemon’s worth)
  • Non-stick cooking spray
  • Salt and fresh ground pepper (to taste)

The Sauce

  • 1/4 cup chicken broth, water, OR white wine
  • 1/8 teaspoon lemon zest
  • 2/3 cup heavy cream
  • 3 tbsp lemon juice (you can get it from the cooker later)
  • chopped fresh parsley

Preparing your Creamy Lemon-Sauce Salmon

  1. Place your parchment in your slow cooker as a lining, topping it with lemon slices from one lemon, so that the lemons go down the middle of the parchment. Place your salmon on top of the lemons, giving it a spray with your cooking spray and then seasoning it with chili and garlic powder, Italian seasoning, salt and pepper, and your paprika. Rub it all over your fish with your fingers
  2. Pour your lemon juice and broth next to your fish – not on top – so that it comes up halfway to your salmon filet. Cook it on the low setting for 2 hours, or until it becomes opaque and flaky to the touch of your fork.
  3. Preheat your oven to 400 degrees and we’re going to move the slow cooker bowl inside your oven to brown the salmon nicely. Most slow cooker bowls can handle heat up to 400 degrees but double-check your model first to be sure. After 5 to 8 minutes, take it out of the oven and lift your fish carefully out with the edges of the parchment paper, and put it on the side for now.
  4. In a saucepan at medium-high heat, add your broth, lemon juice, and cream and bring it to a simmer before reducing the heat. Once it’s simmering and set to low heat, cover it and cook for 8 minutes before adding your lemon zest.
  5. Increase the heat to high and cook for 2 minutes longer to thicken up the sauce. Give it a taste and you can add more seasonings to taste now if you like. Now just cut your salmon into 6 small fillets, pour some sauce on each, and garnish with your parsley. Serve them up with the remaining lemon wedges and enjoy your salmon!


  • If you’re nervous about undercooking your fish and have a meat thermometer, then check and see if it’s at least 130 degrees Fahrenheit inside – if so, then it’s cooked!

13. Slow-cooked New England Clam Chowder

New England Clam Chowder served in a bread bowl
New England Clam Chowder served in a bread bowl

There’s nothing like a nice Bew England Clam Chowder and with this recipe from Kim at Dinner Then Dessert, you can make it in your crockpot. With added chunks of potato and crispy bacon, it’s sure to fill you up and warm you in winter – if you can wait that long!

Serving size: Serves 8

Quick nutritional profile – Calories: 256 Fat: 18g Protein: 7g Fiber: 2g Carbs: 15g Sugars: 3g


  • 1 tsp Kosher salt
  • 1 yellow onion (chopped)
  • 1/2 lb bacon diced
  • 1/2 tsp dried thyme
  • 1/4 tsp coarse ground black pepper
  • 2 cloves garlic (minced)
  • 2 cups Half and Half creamer
  • 2 cups water
  • 2 stalks of celery (diced)
  • 2 tsp cornstarch
  • 3 6.5 oz cans of clams (do NOT drain)
  • 4 Yukon potatoes (peeled and diced)

Preparing your Slow-cooked New England Clam Chowder

  1. Fry your bacon, preferably in a cast iron skillet at medium-high heat. Once done, remove it from the pan.
  2. Put half of your bacon in the fridge for later and then put the remaining half in your slow cooker, along with your celery, clams, garlic, onion, pepper, potatoes, salt and pepper, and finally… your thyme. Cook for 7 hours at low temperature.
  3. At the 7-hour mark, mix your Half and Half with your corn starch well and stir this into your slow cooker. Let it cook for 30 more minutes and your clam chowder is ready – just serve it up with the remaining bacon sprinkled on top.


  • A quick heat in the microwave or a frying pan is good for that remaining bacon if you don’t like it cold on top.

14. Bodacious Lobster Bisque

Overhead shot of homeade Lobster Bisque
Overhead shot of homemade Lobster Bisque

This recipe takes about 45 minutes of prep time, but it’s worth every minute. Like a sweet, buttered lobster in a bowl, this Bodacious Lobster Bisque is a real showstopper and it comes to you by way of a little corner of the internet known as Moms with Crockpots.

Serving size: Serves 6

Quick nutritional profile – Calories: 380 Fat: 32.3 Protein: 17.8 Fiber: 1.1g Carbs: 7g Sugars: 2.2g


  • 1 32oz Chicken Broth (carton or make separately)
  • 1 Clove Garlic (minced fine)
  • 1 Pint of Heavy Cream
  • 1 Tsp Dill (dried)
  • 1 Tsp Freshly-cracked black pepper
  • 1 tbsp Old Bay Seasoning
  • 1/2 Tsp Paprika!
  • 1/4 Cup Fresh Parsley (chopped)
  • 2 14.5oz Canned Petite Diced Tomatoes (With Juice)
  • 2 Shallots (mince fine)
  • 4 Lobster Tails

Preparing your Bodacious Lobster Bisque

  1. Sauté your shallots and garlic together in a small skillet, watching the color of your shallots so that you may stop when they become translucent. Add these to your crockpot (4 quarts minimum size), along with your chicken broth, dill, tomatoes, parsley, paprika, pepper, and your Old Bay seasoning.
  2. Cut the ‘fan’ portion off of each tail, adding this into the pot and putting away the tails for later. Cover your crock pot and cook your mix for 3 hours on high, or 6 hours on the low setting.
  3. Open up your pot and you’ll want to remove the fan portions of the tail that we added in the previous step. Transfer the cooked soup mix into your blender, so that you may blend it to your desired thickness. After that, return the soup to your crock pot, along with the 4 tails that we put aside. Cook them in the covered pot for 45 minutes, until the shells turn red to indicate that they are cooked.
  4. Remove the tails, put them aside to cool, and add your cream into the crockpot. Using a knife, carefully cut down the middle of each tail so that you may get the meat and discard the shells. Once you’ve got the meat, simply give it a rough chop and return it to the soup. Your bisque is ready… so what are waiting for?! Enjoy.


  • Don’t be frustrated if this takes a while to prepare for the first time – once you taste the results, you WILL be making it again, and it’s much easier every time you do!

15. Spinach and Crab Crockpot Lasagna

Spinach and crab lasagna served in a crockpot
Spinach and crab lasagna served in a crockpot

Serving size: Makes 8 servings

Quick nutritional profile – Calories: 566 Fat: 27g Protein: 30g Fiber: 3g Carbs: 54g Sugars: 7g


  • 1 bunch of fresh spinach (chopped)
  • 1 ½ cups mozzarella cheese (shredded)
  • 12oz cottage cheese
  • 12oz ricotta cheese
  • 15 fresh mushrooms (sliced)
  • 16oz dry lasagna noodles
  • 16oz jar of your favorite Alfredo sauce
  • 8oz imitation or real crab meat

Preparing your Spinach and Crab Crockpot Lasagna

  1. Pour half of your Alfredo sauce (8 ounces) into your crockpot, then top it with a layer of lasagna noodles. Next, create a layer of spinach, followed by a layer of mushrooms, and then a layer of crab meat. Add half of your ricotta and half of your cottage cheese on top and repeat this process – but make your final layer of lasagna noodles and the last of your Alfredo sauce.
  2. Cook your lasagna on high for 2 hours and 15 minutes, after which you should sprinkle your remaining mozzarella on top – still cooking on high – for about 30 minutes or until the cheese is fully melted, and turn off your cooker. Your Spinach and Crab Lasagna is ready!


  • For a more solid lasagna, let it cool for about half an hour and the cheese will be warm, but much more solidified like a regular lasagna.

Vegetarian and Vegan Delights

For our vegetarian and vegan readers, don’t think that we’ve forgotten you! In our ‘Vegetarian and Vegan Delights’ section, we have some healthful crockpot recipes that are small in preparation time but big in flavor. Take a look and prepare to be tempted!

16. Vegan-friendly Pinto Bean Enchiladas

Three bean enchilladas on a plate topped with vegan cheese and veggies
Three bean enchiladas on a plate topped with vegan cheese and veggies

While they don’t have cheese, the slow-cooking process, along with the spicy homemade sauce for these Vegan-friendly enchiladas will definitely scratch your itch for a delicious Mexican food meal. Thanks to Nicole at Oh My Veggies for making this available online – there just aren’t enough GOOD enchilada recipes out there, but this one is a huge exception to that rule!

Serving size: 4 – 6 servings

Quick nutritional profile – Calories: 324 Fat: 15g Protein: 7g Fiber: 5g Carbs: 43g Sugars: 6g


  • 1 cup corn kernels (fresh or thawed from frozen)
  • 1 onion (diced)
  • 1 tsp oregano (dried)
  • 14 oz canned pinto beans (drained and rinsed)
  • 2 tbsp diced green chiles (canned is fine)
  • 2 tsp ground cumin
  • 3 garlic cloves (minced)
  • 6 medium flour tortillas
  • salt to taste
  • 2 Avocadoes
  • Fresh scallions
  • Fresh cilantro

The sauce

  • 1 tsp garlic powder
  • 1 ½ tsp ground cumin
  • 2 cups of water
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 3 tbsp olive oil

Preparing your Vegan-friendly Pinto Bean Enchiladas

  1. In a medium pot, add your oil to give the bottom of the pot a good coat, and add your flour slowly and thoroughly with a whisk while cooking at medium heat on your stove. Once it starts to bubble, add in your chili powder until it starts to bubble.
  2. Once it does, start stirring in your garlic and chili powder, along with your cumin and when it’s well-mixed, then add in your tomato paste and water. Increase the heat until it begins to boil, after which immediately lower it to a nice, smooth simmer. Let it cook like this for approximately 10 minutes, stirring occasionally until it thickens. Remove it from the burner and let’s start on your filling.
  3. Get a medium or large bowl, and add your corn, cumin, garlic, green chiles, onion, oregano, and pinto beans, mixing them up thoroughly and salting them to taste.
  4. Add about half of your sauce to your slow cooker, and put one of your tortillas on a plate, adding ½ a cup of your filling mix to the center. Roll it tight, placing it with the seam-side down into your cooker, and repeat until you’ve used up your tortillas and filling. Depending on the size of your cooker, you may have to put a few on top of each other, but that’s okay.
  5. Ladle the remaining sauce as evenly as you can on your enchiladas and cook them for approximately 2 – 3 hours on high, or 4 to 5 hours on low. Once they are done, you can separate them and serve them up with some fresh cilantro and chopped scallions on top, with some yummy avocado slices on the side.


  • If you already have a favorite enchilada sauce, you can use it, or simply tweak the sauce recipe to perfection. Don’t be afraid to experiment – that’s half the fun of good cooking!

17. Vegetarian Deep-Dish Crockpot Pizza

Diabetic-friendly, low on carbs, and gluten-free, this Vegetarian Deep-Dish Crockpot Pizza is fantastically healthy, and even better, it’s delicious and easy to make! We happened on this recipe at Your Lighter Side and with almost an endless amount of toppings to try, we have to say we’re going to get a lot of mileage out of it.

Serving size: Make 8 BIG slices!

Quick nutritional profile – Calories: 82 Fat: 4.6g Protein: 2.1g Fiber: 2.1 Carbs: 7.1 Sugars: 2.5g (Note, for diabetics, use a diabetic-friendly pizza sauce – this example uses Kroger Parlor-style)


  • 1-15 oz jar of your favorite pizza sauce
  • 3 cups fresh spinach
  • 3 cups mozzarella cheese (shredded)


  • 1/4 cup sun-dried tomatoes (chopped)
  • 1/2 cup sweet onion (chopped)
  • 1/2 green pepper (chopped)
  • 1 cup mushrooms (thinly sliced)
  • 1 cup olives (sliced)
  • 2 cloves garlic (minced)

Preparing your Vegetarian Deep-Dish Crockpot Pizza

  1. In your crockpot, ass half of your pizza sauce, along with your onions, and top that off with half of your spinach. Next, put half of your toppings on top of the spinach, sprinkling half of your mozzarella cheese on that, and repeat the layer sequence until you’re looking at the last of your mozzarella in the pot.
  2. Cook on the low setting for 4 – 6 hours and then let it cool for 15-20 minutes before you slice it into 8 equal pieces. Serve carefully with a spatula and savor the flavor. Whatever you don’t eat can be refrigerated for the next 2 – 3 days, but probably won’t last that long – like regular pizza, the flavor gets a kick with the cold!


  • You can freeze this and easily reheat it later. Keep some on hand in the freezer and the next time you are in a rush, you’ve got a ready-made lunch that you’ll actually look forward to.

18. Classic Slow-Cooked ‘Baked’ Beans

Crockpot full of slow cooked baked beans
Crockpot full of slow-cooked baked beans

This little gem is credited to Rosa at The Healthy Kitchen. Let’s face it – delicious baked beans are addictive, so we felt we’d be amiss if we didn’t include a great crockpot recipe for them. Rich, savory, and smokey, we had no idea you could make baked beans without baking… at least not until now!

Serving size: Makes 6 servings

Quick nutritional profile – Calories: 336 Fat: 2g Protein: 18g Fiber: 20g Carbs: 65 Sugars: 17g


  • ½ tsp cayenne pepper
  • ½ tsp cumin
  • ⅓ cup maple syrup
  • 1 small yellow onion (chopped fine)
  • 1 tbsp yellow mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 2 1/2 cups low sodium vegetable broth
  • 2 tbsp tomato paste (or ketchup, in a pinch)
  • 2 tsp smoked paprika
  • 3 cloves of garlic (minced)
  • 450 grams of dried navy beans (pre-soak overnight for 10-12 hours)

Preparing your Classic Slow-Cooked ‘Baked’ Beans

Provided that your beans have been soaked overnight and rinsed in the morning, simply add them to your crockpot and add your remaining ingredients on top of the beans, concentrated in the center. Stir this well until it’s a rich, consistent orange-brown.

Cook on high for 4 to 5 hours or on low for 8 hours, and your ‘Baked’ beans are done and ready to eat!


  • Gramma’s Green or Yellow label molasses make a great substitution for syrup. You’ll get a richer, sweeter flavor, but you’ll also be at risk for midnight-snacking with this approach. You’ve been warned!

19. Vegan-Style Moroccan Chickpea Stew

Chickpea stew cooked in a cast iron skillet
Chickpea stew cooked in a cast iron skillet

Moroccan flavor is quite the experience. With Vegan-Style Moroccan Chickpea Stew, not only do you get a flavorful medley of cinnamon, turmeric, and other delicious spices, but it comes with a fragrance that will tempt others in your house to come out to the kitchen before it’s all gone!

This particular recipe comes from SimplyQuinoa and it’s definitely one that you’re going to want to keep as a regular addition to your menu. It’s exotic, flavorful, filling, and best of all, preparation is a piece of cake!

Serving size: Yields 6 servings.

Quick nutritional profile – Calories: 224 Fat: 2g Protein: 11g Fiber: 14g Carbs: 43g Sugars: 6g


  • 1/2 tsp cinnamon
  • 1/2 tsp each of salt and pepper (add to taste)
  • 3/4 cup red lentils
  • 1 15 oz can of chickpeas (drain and rinse)
  • 1 15 oz can of pure tomato sauce
  • 1 medium white onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 small butternut squash peeled (chopped small)
  • 1 tsp cumin
  • 1 tsp ginger (grated and fresh)
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 3 cups of vegetable broth
  • 3 garlic cloves (minced)

Preparing your Vegan-Style Moroccan Chickpea stew

  1. Add all of your ingredients to your crockpot, stirring them well before covering and cooking on high for 3 to 4 hours, or on low for 6 to 7 and you’re DONE! We recommend a longer cooking time for the best flavors and if you uncover your stew for the last hour, then it will be nice and thick!


  • Yellow curry doesn’t normally come in this stew, but we’ve heard that some people like it (wink, wink). Try adding a little bit to a bowl of your stew and see what you think!

20. Slow-Cooked and Savory Mushroom Risotto

Fresh Mushroom Risotto served on a white plate
Fresh Mushroom Risotto served on a white plate

Our final “V&V” entry comes from the Mashed Staff and Jaime Bachtell-Shelbert, and it’s a slow-cooked and savory mushroom risotto to die for! If you’ve made homemade risotto, then you know just how vexing it can be – it’s basically an exercise in stirring-micromanagement. It doesn’t have to be, however, and this recipe is here to prove it!

Serving size: 6 yummy servings

Quick nutritional profile – Calories: 353 Fat: 10g Protein: 14g Fiber: 2.6g Carbs: 51.3g Sugars: 4.8g


  • ½ cup Parmesan cheese
  • 1 cup kale (shredded)
  • 1 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 ½ cups arborio rice
  • 1/2 cup shallots (diced)
  • 2 large garlic cloves (minced)
  • 2 tbsp fresh thyme (chopped)
  • 3 cups mushrooms (chopped loosely)
  • 4 ½ cups vegetable broth
  • Salt and pepper to taste

Preparing your Slow-Cooked and Savory Mushroom Risotto

  • In a medium-sized pan, add your olive oil and butter and set the heat to medium. Addin your garlic and shallots, cooking for about a minute before adding in your mushrooms. Sauté until your mushrooms tender up (usually 5 to 7 minutes) and become reduced.
  • Add your arborio rice, but rather than stirring forever like you would with a standard risotto, simply stir thoroughly enough to completely coat the rice. Once this is done, transfer the pan’s contents along with your vegetable broth to your slow cooker.
  • Cook for either 1 hour and 15 minutes on the high setting or on the low setting for 2 hours and 45 minutes. Remove your crockpot lid, add in the parmesan, thyme, and kale, stir well, then salt and pepper your risotto to taste!


  • The smell alone from this risotto is amazing. Put some on when you have a guest making a too-brief visit and they might just be tempted to extend their stay!

Delicious ‘Cooked-all-day’ Desserts

A delicious dessert is the perfect ending to an amazing meal – no ifs, ands, or buts about it! With that in mind, we bring you the desserts! Whether you’d like to spoil yourself, treat a special someone, or simply save some time where dessert is concerned, these slow cook recipes are there to help.

Just be careful – these culinary cuties are addictive!

21. Magnificent Molten Mocha Cake

Delicous Mocha Cake on a dark table
Delicous Mocha Cake on a dark table

How does a hot, rich Molten Mocha cake and maybe a little vanilla ice cream on the side sound? If we’ve gotten your attention, then you’re in luck. You can indeed make this amazing treat in your crockpot, courtesy of this fine recipe posted online by Taste of Home.

Serving size: 1

Quick nutritional profile – Calories: 482 Fat: 19g Protein: 8g Fiber: 2g Carbs: 71g Sugars: 51g


  • 1/2 cup baking cocoa
  • 1/2 cup butter, melted
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1 tbsp instant coffee powder
  • 1 tbsp vanilla extract
  • 1-1/2 cups sugar
  • 4 large eggs

Preparing your Magnificent Molten Mocha Cake

  1. Starting off, in a mixing bowl you’ll want to whisk-up your eggs, sugar, butter, and vanilla extract. Once it’s thoroughly whisked-together, get another bowl and do the same with your cocoa, coffee, flour, and salt until the powders are well-mixed.
  2. Beat the new powder mix slowly into your egg bowl until it thickens a bit and your color is consistent. After greasing or adding some non-stick cooking spray to a 1 ½ quart crockpot, transfer your thickened mix inside.
  3. Cover and cook for 2 ½ to 3 hours and you can check if it’s done by inserting a toothpick to see that the center has moistened and solidified enough to make crumbs. Eat it up all by itself of with a little ice cream and your favorite berries – you deserve a treat and now you’ve got one!


  • Add some finely-chopped walnuts and it’s a similar taste to a fluffy, freshly-baked brownie!

22. Crispy ‘Baked’ Apples

Baked apples on a green plate
Baked apples on a green plate

Remember fresh-baked apples as a kid? Topped with delicious nuts or filled with contrastingly cool and flavorful ice cream, there’s really nothing quite like them… or is there?! This amazing recipe from Sarah Olson at The Magical Slow Cooker seems to be proof that you can get a slow-cooked baked apple taste from your crockpot at home.

With only 15 minutes of preparation time, we highly recommend that you test this theory!

Serving size: Makes 5 delicious ‘Baked’ apples

Quick nutritional profile – Calories: 313 Fat: 12g Protein: 4g Fiber: 5g Carbs: 48g Sugars: 28g


  • 1 1/4 cups granola
  • 3 Tbsp melted butter
  • 5 tsp maple syrup
  • 5 medium gala apples

Preparing your Crispy ‘Baked’ Apples

With a sharp knife, cut a round ‘cap’ out of the top of the apple, so that you can use a melon baller to remove the core and seeds. Fill the center hollow to the top with granola, sealing the top with equal drizzles of butter on each apple and a teaspoon of each of your maple syrup.

Add the apples to your 5-quart or larger slow cooker, cover, and cook on high for 2 ½ to 3 hours. The apple flesh should soften a bit, but don’t leave them in too long or they will be frail. Your apples are now ready to serve on their own or with the side of your choice, with whipped cream, fruits, and especially vanilla ice cream being the perfect compliment to your Crispy ‘Baked’ Apples.


  • For fun, make an ‘Opposite-day Caramel apple’ by filling the center of your apple with caramel candies. Cap the top with maple, butter, and granola like usual, and your caramel-center-surprise is set!

23. Pumpkin-Pecan Brilliant Bread Pudding

If you’ve ever had Pumpkin-Pecan Bread Pudding, it’s not a taste that you’ll soon forget. It’s got sweetness, just the right amount of crunch, and yet it also manages to melt in your mouth – frankly, it never seems like there’s enough of it!

With this recipe, posted by Tonia at The Gunny Sack, you can make a no-fuss Pumpkin-Pecan bread pudding of your own anytime that you like. You’ll love it and you’ll love your slow cooker just a little bit more!

Serving size: Yields a whopping 12 servings!

Quick nutritional profile – Calories: 289 Fat: 17g Protein: 6g Fiber: 1g Carbs: 26g Sugars: 1g


  • 1/8 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup brown sugar
  • 1/2 cup cinnamon chips
  • 1/2 cup melted butter
  • 1/2 cup toasted pecans (chopped)
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup canned pumpkin
  • 1 cup Half and Half
  • 1 tsp vanilla
  • 4 eggs
  • 8 cups of day-old bread (cubed)

Preparing your Pumpkin-Pecan Brilliant Bread Pudding

Grease up your crock pot, which should be 3 ½ to 4 quarts or alternately, 6 quarts in size. Add your cubed bread, along with your chopped pecans and cinnamon chips.

In a large mixing bowl, whisk up your remaining ingredients, pouring the mix onto your bread in your slow cooker. Stir gently to maximize the coverage of the bread with your egg mix and then cover up your crockpot.

Cook on low for the next 3 to 4 hours. Starting at the 3-hour mark, test every 30 minutes by inserting a small knife into your Pumpkin-Pecan bread and when it comes out clean, it’s ready to eat!


  • Whipped cream, ice cream, chocolate-shelled, or caramelized – there’s no wrong way to eat this, as long as it brings a smile to your face!

24. Legendary Lemon Cookie Bars

Fresh ready to eat Lemon Cookie Bars
Fresh ready to eat Lemon Cookie Bars

A lovely and little-known online goody is this recipe from Jennifer at Slow Cooker Gourmet – for Lemon Bar cookies! You heard us right, these sweet treats with just the right amount of sour are already an addiction for many of us, and now you can make them in your slow cooker for a treat in the evening after a hard day at work.

Let’s see how it’s done because if you’re anything like us, you want these ready to go YESTERDAY!

Serving size: Serves 8

Quick nutritional profile – Calories: 455 Fat: 21g Protein: 5g Fiber: 1g Carbs: 61g Sugars: 37g


  • ¼ tsp salt
  • ¼ cup powdered sugar
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 cups flour
  • 10 oz jar of lemon curd
  • 12 tbsp softened butter (approx. 1-½ sticks)

Preparing your Legendary Lemon Cookie Bars

  • Grease your crockpot lightly or spray with non-stick cooking spray.
  • In a large mixing bowl, take a whisk and beat your vanilla, butter, sugar, and salt, or you can use an automatic mixer if you have one on hand. Once the color looks consistent, start mixing in your eggs, and then add flour slowly until your mix becomes a dough.
  • Add this dough to your crockpot, pushing and pressing it for even distribution at the bottom of the pot. Add your lemon curd to the center of the dough, spreading it around to make an even layer across the top.
  • Cover and cook for 2 to 4 hours, until you see browning on the side and the center appears to be on its way to set. Don’t worry – it will continue setting as it cools, so give it about half an hour to do so before testing the center with a toothpick. If it’s solid now, then sprinkle on your powdered sugar or run it through a strainer for a light, effective coverage strategy. Cut it into 8 squares and your Legendary Lemon Cookie Bars are ready to go – and they’ll go FAST.


  • For a little fun variety, try adding half a teaspoon of your favorite jams and jellies to the center of each square. It adds a flavorful contrast and some combinations work amazingly well together.

25. Slow-Cooked Homemade Cinnamon-Apple Sauce

Homemade cinamon apple sauce
Homemade cinnamon apple sauce

Our final dessert entry comes from Ashlyn Edwards of the Belle of The Kitchen Blog. While you’ve certainly had applesauce from the grocery store, the difference between that and ‘the real deal’ is like night and day.

As a bonus, the smell of cinnamon applesauce filling the house is absolutely heavenly. If you’ve never had homemade applesauce, then ready your slow cooker – you’re in for a real treat!

Serving size: Yields 6 ½ cup serving

Quick nutritional profile – Calories: 182 Fat: .4g Protein: .4g Fiber: 5g Carbs: 48g Sugars: 5g


  • 3 pounds apples (cored, peeled, and sliced)
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup water

Preparing your Slow-Cooked Homemade Cinnamon-Apple Sauce

  1. Place your prepared apples into your crockpot, sprinkling them with your cinnamon and sugar. Stir them up a bit to maximize coverage before covering the crockpot.
  2. Cook on the high setting for 4 hours, then remove the top and whisk to the desired consistency. If you’ve never tried applesauce that wasn’t completely smooth, then you might let a little cool in a bowl to try a taste before you decide on how much to whisk it.
  3. Your homemade applesauce is ready and you can store it in some Tupperware for freezing, or in your refrigerator for a week to 10 days.


  • Try using your homemade applesauce in cakes. Simply half the oil required and replace that with your applesauce. For instance, if you need a cup of oil, use half a cup of oil and half a cup of applesauce. You’ll like how moist and delicious your cake is going to be!

Some final words on the 25 Best Slow Cooker Recipes

So, there you have it! As you can see, your slow cooker can practically do culinary gymnastics with the right planning and preparation. The hardest part is the patience it takes to let your meals slow cook to utter perfection, but consider this.

All it takes is 10 to 15 minutes in the morning or before bed, and then before you know it you’ll have an amazing meal waiting for you and the precious gift of the extra time to enjoy it.

We wish you and yours the very best and until next time, keep pushing the limits of your crockpot – it truly is one of the most amazing things in any kitchen!

Kitchen Professor author
About the Author: David McLemore

David learned to cook at an early age after his mother told him that he couldn't live on pizza forever, Dave uses his modest kitchen skills to recreate sorely-missed recipes from home and to occasionally make new favorite ones from places he is visiting.

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