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20 Delicious Crock Pot Recipes for Families On the Go

20 Delicious Crock Pot Recipes for Families On the Go

A home cooked meal is a prized possession in today’s fast-paced world, which is why many parents strive to make it to the kitchen to play chef even after a long day at work. One way they can combat this issue is by investing in a Crockpot.

This slow cooking sensation allows meals to be prepared without having to be physically present for a few hours, which means you can throw in a couple chicken breasts, take Maggie to her play rehearsal, and come home to the best shredded chicken tacos in the world without having to sauté or stir!

So, if you are a soccer mom on the go, or a dad in charge of the swim team carpool, then check out these 20 life-saving and delicious crock pot recipes:

Tip: To find recipe’s faster click “Control/Command + F” and search for one of the following:

  1. Soups and Stews
  2. Chicken Main Dishes
  3. Beef Main Dishes
  4. Desserts

 

crock pot meals
Source: Olive Garden

Soups and Stews

 1. Italian Hillside Garden Soup (6 servings)

  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • ½ cup sliced celery
  • 1 can (14 ½ ounces) diced tomatoes with basil, garlic, and oregano, undrained
  • 1 can (15 ½ ounces) navy beans, drained and rinsed
  • 1 medium zucchini, chopped
  • 1 cup frozen cut green beans, thawed
  • 2 cans (14 ounces each) chicken broth
  • ¼ teaspoon garlic powder
  • 1 package (9 ounces) refrigerator sausage or cheese filled tortellini pasta
  • 3 tablespoons chopped fresh basil

* Option but delicious: grate Asiago or Parmesan cheese over the top*

Steps for Preparation:

  1. Heat oil in a large skillet over medium heat until hot. Add bell peppers, onion, and celery. Cook and stir for 4 minutes or until onions are translucent. Transfer to 5-quart crock pot.
  2. Add tomatoes with juice, navy beans, zucchini, green beans, broth and garlic powder. Cover. Cook on Low for 7 hours or High for 3 ½ hours.
  3. Turn crockpot to high. Add tortellini and cook on high for 20 to 25 minutes. Stir in basil. Serve and garnish each with cheese.

2. Chicken Tortilla Soup (4-6 servings)

  • 4 boneless, skinless, chicken thighs
  • 2 cans (15 ounces each) diced tomatoes, undrained
  • ½ to 1 cup chicken broth, divided
  • 1 can (4 ounces) chopped wild green chilies, drained
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin, salt, and black pepper
  • 4 corn tortillas, sliced into ¼ -inch strips
  • 2 tablespoons chopped fresh cilantro
  • ½ cup (2 ounces) shredded Monterey Jack cheese
  • 1 avocado, peeled, diced, and tossed with lime juice
  • lime wedges

Steps for Preparation:

  1. Place chicken in 5-quart crockpot. Combine tomatoes with juices, ½ cup of the chicken broth, chilies, onion, garlic, and cumin in a bowl on the side and pour over chicken in crockpot. Cover. Cook on High for 3 hours or until chicken is tender.
  2. Remove chicken from crockpot. Shred with forks. Return it to cooking in the liquid. Add more seasonings and broth if necessary.
  3. Just before serving, add tortilla strips and cilantro. Stir till blended. Serve and top with cheese, avocado, and lime juice.

3. Beef Stew With Bacon, Onion, and Sweet Potatoes (4 servings)

  • 1 pound beef for stew, cut into 1-inch chunks
  • 1 can (14 ½ ounces) beef broth
  • 2 medium sweet potatoes, peeled and cut into 2-inch chunks
  • 1 large onion, cut into 1 ½ inch chunks
  • 1 slices think cut bacon, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Steps for Preparation:

  1. Coat 5-quart crock pot with non-stick cooking spray. Combine all ingredients (except cornstarch and water) into crockpot. Mix well. Cover. Cook on Low for 7 to 8 hours or High 4 to 5 hours, or until meat and vegies are tender.
  2. With a slotted spoon, transfer all meat and vegetables to a serving bowl. Cover with foil to keep warm.
  3. Turn crockpot to high. Combine cornstarch and water in a separate dish until smooth and add to cooking liquid. Cover for 15 minutes to thicken. To serve, spoon sauce over beef and vegetables.

4. Chipotle Chicken Stew (6 servings)

  • 1 pound boneless, skinless chicken thighs, cut into cubes.
  • 1 can (15 ounces) navy beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 ½ ounces) crushed tomatoes, undrained
  • 1 ½ cups chicken broth
  • ½ cup orange juice
  • 1 medium onion, diced
  • 1 chipotle pepper in adobo sauce, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 bay leaf

*optional but delicious: cilantro sprig*

Steps for Preparation:

  1. Combine chicken, beans, tomatoes with juice, broth, orange juice, onion, chipotle pepper, salt, cumin, and bay leaf in 5-quart crock pot.
  2. Cook on Low for 7 to 8 hours or on High 3 ½ to 4 hours. Remove bay leaf before serving. Garnish with cilantro sprig if desired.

5. Mama’s Beer Chili (4 to 6 servings)

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, crushed
  • 1 ½ to 2 pounds ground turkey
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup beer (dark preferred)
  • 3 tablespoons chili powder
  • 1 teaspoon curry powder
  • 3 tablespoons hot sauce
  • 1/3 cup honey
  • 1 package (10 ounces) frozen corn
  • 1 can (15 ounces) pink beans or kidney beans
  • 1/3 cup diced mild green chilies
  • 3 beef bouillon cubes
  • 1 to 2 tablespoons flour, to thicken

Steps for Preparation:

  1. Heat oil in a large skillet over medium-low heat until hot. Add onion; cook and stir 5 minutes. Add garlic. Cook and stir for 2 minutes.
  2. Add turkey to skillet. Cook and stir until turkey is no longer pink. Drain fat and discard.
  3. Add remaining ingredients, stirring until mixed. Transfer to 5-quart crockpot. Cover. Cook on Low for 8 to 10 hours or High 4 to 6 hours.

 

crock pot meals
Source: Poormet.com

Chicken Main Dishes

1. Jamaican-Me-Crazy Chicken Tropicale (4 Servings)

  • 2 medium sweet potatoes, peeled and cut into 2-inch pieces
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup golden raisins
  • 1 can (20 ounces) pineapple tidbits in pineapple juice, drained but juice reserved
  • 4 boneless, skinless chicken breasts
  • 4 teaspoons Jamaican jerk seasonings
  • ¼ cup dried onion flakes
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon grated lime peel
  • 1 teaspoon cumin seed, slightly crushed.

Steps for Preparation:

  1. Place sweet potatoes in 5-guart crock pot. Add water chestnust, rainsins, and pineapple tidbits. Mix well.
  2. Sprinkle chicken with jerk seasoning. Arrange chicken on top of potatoes mixture.
  3. Combine reserved pineapple juice, onion, flakes, ginger, Worcestershire sauce, lime peel, and cumin in small bowl. Pour mixture over chicken. Cover. Cook on Low 7 to 9 hours or on High 3 to 4 hours, or until chicken and potatoes are tender.
  4. Adjust seasonings if needed before serving.

 

2. Country Chicken and Vegetable with Creamy Herb sauce (4 servings)

  • 1 pound new potatoes, cut into ½ inch wedges.
  • 1 medium onion, cut into wedges
  • ½ cup coarsely chopped celery
  • 4 bone-in chicken drumsticks, skinned
  • 4 bone-in chicken thighs, skinned
  • 1 can (10 ¾ ounces) condensed cream of chicken soup.
  • 1 packet (1 ounce) ranch-style dressing mix
  • ½ teaspoon dried thyme.
  • ¼ teaspoon black pepper
  • ½ cup heavy cream
  • ¼ cup finely chopped green onions (green and white parts)
  • pinch of salt

Steps for Preparation:

  1. Coat 5-quart crockpot with non-stick spray. Arrange potatoes, onions, and celery in bottom. Add chicken. Combine soup, dressing mix, thyme, and pepper in a small bowl. Pour mixture over chicken and veggies. Cover. Cook on High for 3 ½ hours.
  2. Transfer chicken to shallow serving bowl with slotted spoon. Add cream and salt, if desired, to cooking liquid. Stir well to blend. Pour Sauce over chicken. Garnish with green onion.

 

3. Chicken and Wild Rice Casserole (4 to 6 servings)

  • 2 slices cooked bacon, chopped
  • 3 tablespoons olive oil
  • 1 ½ pounds chicken thighs, trimmed of excess skin
  • ½ cup deiced onion
  • ½ cup diced celery
  • 2 tablespoons Worcestershire sauce
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried sage
  • 1 cup long grain white rice
  • 1 package (4 ounces) wild rice
  • 6 ounces brown mushrooms, wiped clean and quartered
  • 3 cups hot chicken broth, or enough to cover chicken
  • Salt and pepper to taste

Steps for Preparation:

  1. Add cooked bacon to 5-quart crockpot. Add olive oil and spread evenly on the bottom. Place chicken in crockpot, skin side down. Add all ingredients (minus salt, pepper, and parsley). Cover. Cook on Low 3 to 4 hours or until rice ins tender.
  2. Uncover and let stand for 15 minutes. Add alt, pepper, and parsley if desired. Remove skin before serving, if desired.

 

4. Like Grandma’s Chicken and Dumplings (4 to 6 servings)

  • 2 cups cooked chicken
  • 1 can (10 ¾ ounces) condensed cream of mushroom soup
  • 1 can (10 ¾ ounces) condensed cream of chicken soup
  • 2 soup cans worth of water
  • 4 teaspoons all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • ½ teaspoon black pepper
  • 1 can refrigerated buttermilk biscuits (8 biscuits)

Steps for Preparation:

  1. Mix all ingredients (except biscuits) in 5-quart crockpot.
  2. Cut biscuits into quarters and gently stir into mixture. Cover. Cook on Low 4 to 6 hours.

 

5. Chicken Marsala with Fettuccine (6 to 8 servings)

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • ½ cup Marsala wine
  • 2 packages (6 ounces each) sliced brown mushrooms
  • ½ cup chicken broth
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon freshly ground black pepper
  • ½ cup whipping cream
  • 2 tablespoons cornstarch
  • 8 ounces cooked fettuccine
  • 2 tablespoons chopped fresh parsley

Steps for Preparation:

  1. Coat 5-quart crockpot with non-stick cooking spray. Season chicken with salt a and pepper. Transfer to crockpot.
  2. Heat oil in a large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking for 2 to 3 minutes. Stir in mushrooms. Add broth, Worcestershire sauce ½ teaspoon black pepper, and ½ teaspoon salt. Pour mixture over chicken. Cover. Cook on High 1 ½ to 1 ¾ hours or until chicken is done.
  3. Transfer chicken to a cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover. Cook for 15 minutes longer or until mixture is thickened. Add salt and pepper if desired.
  4. Meanwhile cook pasta according to directions on package. Drain and transfer to large serving bowl. Slice chicken breasts and place in pasta. Top with sauce and garnish with parsley.
crock pot meals
Source: Blog Her

Beef Main Dishes

1. Asian Ginger Beef over Bok Choy (6 to 8 servings)

  • 2 tablespoons peanut oil
  • 1 ½ pounds boneless beef chunk roast, cut into 1-inch pieces
  • 3 green onions cut into ½ inch slices
  • 6 cloves garlic
  • 1 cup chicken broth
  • ½ cup water
  • ¼ cup soy sauce
  • 2 tablespoons ground ginger
  • 1 teaspoon Asian chili paste
  • 9 ounces fresh udon noodles cooked and drained
  • 3 cups bok choy, trimmed, washed, and cut into 1 inch pieces
  • ½ cup minced fresh cilantro

Steps for Preparation:

  1. Heat oil in a large skillet over medium heat until hot. Sear beef on all sides in bathes to prevent crowding, turning each piece as it browns. Sear last batch of beef with onions and garlic.
  2. Transfer to 5-quart crockpot. Add broth, water, soy sauce, ginger, and chili paste and stir well to combine. Cover. Cook on Low 7 to 8 Hours or on High 3 to 4 hours or until beef is very tender.
  3. Just before serving, turn crockpot to high and add noodles. Stir well. Add bok choy and stir again. Cook for 15 minutes until bok choy is tender-crisp.
  4. Garnish beef with cilantro and serve hot.

 

2. Slow Cook Steak Fajitas (4 servings)

  • 1 beef flank steak (about 1 pound)
  • 1 medium onion, cut into strips
  • ½ cup medium salsa, plus additional for garnish
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 1 small green bell pepper, cut into strips
  • 1 small red bell pepper, cut into strips
  • flour tortillas warmed

Steps for Preparation:

  1. Cut flank steaks lengthwise in half, then crosswise into thin strips. Place meat in 5-quart crockpot. Combine onions, ½ cup salsa, cilantro, line juice, garlic, chili powder, cumin, and salt in crockpot. Cover and cook on Low 5 to 6 hours.
  2. Add bell peppers. Cover and cook on Low 1 hour.
  3. Serve with flour tortillas and additional salsa if desired.

 

3. Easy Beef Stroganoff (4 to 6 servings)

  • 3 cans (10 ¾ ounces each) condensed cream of mushroom soup
  • 1 cup sour cream
  • ½ cup water
  • 1 package (1 ounce) dry onion soup mix
  • 2 pounds beef stew meat, cut into 1-inch pieces

Steps for Preparation:

Combine soup, sour cream, water, and soup mix in crockpot. Add beef and stir well until coated. Cover and cook on Low for 6 hours or on High for 3 hours.

4. Autumn Delight (4 to 6 servings)

  • 1 tablespoon olive oil
  • 4 to 6 beef cubed steaks
  • 2 cans (10 ¾ ounces each) condensed cream of mushroom soup
  • 1 cup water
  • 1 package of dry onion soup mix or mushroom soup mix

Steps for Preparation:

  1. Het oil in a large skillet over medium heat until hot. Lightly brown steaks on both sides. Transfer to 5-quart crockpot.
  2. Combine soup, water, and dry soup mix in a large bowl. Mix well. Pour over steaks in crockpot. Cover and cook on Low for 4 to 6 hours.

 

5. Burgundy Beef Po’ Boys with Dipping Sauce (6 to 8 sandwiches)

  • 2 cups chopped onions
  • 1 boneless beef chuck shoulder or bottom round roast (3 pounds)
  • ¼ cup dry red wine
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon beef bouillon granules
  • 1 tablespoon Worcestershire sauce
  • ¾ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • Italian rolls, warmed and split

Steps for Preparation:

  1. Place onions in the bottom of a 5-quart crockpot. Trim excess fat from beef and discard. Cut beef, if necessary to fit in crockpot. Top with remaining ingredients, except rolls. Cover. Cook on High for 8 to 10 hours or until beef is very tender.
  2. Remove beef; cool slightly and remove any excess fat. Shred with 2 forks.
  3. Let cooking liquid stand for 5 minutes. Skim off any fat and discard. Spoon beef onto rolls. Serve with cooking liquid as cooking sauce.
crock pot meals
Source: Romancing the Stove

Desserts

1. Chocolate Malt Pudding Cake (6 to 8 Servings)

  • 2 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • 2 tablespoon unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ½ cup milk
  • 2 tablespoons vegetable oils
  • ½ teaspoons almond extract
  • ½ cups coarsely chopped malted milk balls
  • ½ cups semisweet chocolate chips
  • ¾ cups granulated sugar
  • ¼ cup malted milk power
  • 2 cups boiling water
  • 4 ounces cream cheese, cubed, at room temperature
  • ¼ cup sliced almonds

* optional but delicious: top cake with vanilla ice cream upon serving*

Steps for Preparation:

  1. Generously butter the inside of a 5-quart crockpot. Combine flour, brown sugar, cocoa powder, and baking powder in a medium bowl. Add milk, oil, and almost extract, stir until smooth.
  2. Stir in malted milk balls and chocolate chips. Spread batter evenly into the crockpot.
  3. Combine granulated sugar and malted milk powder in medium bowl. Mix boiling water and cream cheese in another. Stir in malted milk mixture. Pour evenly over batter in crockpot. DO NOT STIR. Cover and cook on High for 2 to 2 ½ hours or until a toothpick inserted comes out clean.
  4. Let stand, uncovered, for 30 minutes. Spoon into dessert dished. Garnish with almonds and ice cream if desired.

 

2. Brioche and Amber Rum Custard (4 to 6 Servings)

  • 2 tablespoons unsalted butter
  • 3 ½ cups heavy cream
  • 4 large eggs
  • ½ cup packed dark brown sugar
  • 1/3 cup amber or light rum
  • 2 teaspoons vanilla
  • 1 loaf (20 to 22 ounces) brioche bread, torn into pieces.
  • ½ cup coarsely chopped pecans
  • Caramel or butterscotch topping sauce

Steps for Preparation:

  1. Generously butter the inside of a 5-quart crockpot. Combine cream, eggs, brown sugar, rum, and vanilla in a large bowl. Stir well to combine.
  2. Divide brioche pieces into 4 mounds. Arrange one mound in an overlapping fashion in the bottom of the crockpot. Ladle ¼ of the cream mixture over brioche. Sprinkle with 1/3 of pecans. Repeat with remaining brioche, cream mixture, and nuts.
  3. Cook on High for 1 ¾ to 2 hours or on Low 3 to 3 ½ hours. Continue cooking until custard is set.
  4. Serve warm and drizzle with caramel topping.

 

3. Triple Chocolate Fantasy (36 servings)

  • 2 pounds white almond bark, broken into pieces
  • 1 bar (4 ounces) German Chocolate, broken into pieces
  • 1 package (12 ounces) semisweet chocolate chips
  • 3 cups lightly toasted, coarsely chopped pecans.

Steps for Preparation:

  1. Place bark, German chocolate, and chocolate chips in 5-quart crockpot. Cover. Cook on High 1 hour. DO NOT STIR.
  2. Turn crockpot to Low for 1 hour, stirring every 15 minutes. Stir in nuts.
  3. Drop mixture by tablespoons into baking sheet and cover with maxed paper. Let cool. Store in tightly covered container.

 

4. Caramel Apple Pound Cake (6 t 8 servings)

  • 4 medium baking apples, cored, peeled, and cut into wedges
  • ½ cup apple juice
  • ½ pound caramels, unwrapped
  • ¼ cup creamy peanut butter
  • 1 ½ teaspoons vanilla
  • ½ teaspoons ground cinnamon
  • 1/8 teaspoon ground cardamin
  • 1 prepared pound cake, sliced

Steps for Preparation:

  1. Coat the inside of a 5-quart crockpot with non-stick cooking spray. Layer apples, apple juice, and caramels in crockpot.
  2. Mix together peanut butter, vanilla, cinnamon, and cardamom in a small bowl. Drop by teaspoons onto apples. Cover and cook Low for 6 to 8 hours or on High 3 to 4 hours.
  3. Stir thoroughly and cook 1 hour longer. To serve, spoon warm over cake slices.

 

5. Mixed Berry Cobbler (8 servings)

  • 1 package (16 ounces) frozen mixed berries
  • ¾ cup granulated sugar
  • 2 tablespoons quick cooking tapioca
  • 2 teaspoons grated lemon peel
  • 1 ½ cup all-purpose flour
  • ½ cup packed light brown sugar
  • 2 ¼ teaspoons baking powder
  • ¼ teaspoon ground nutmeg
  • ¾ cup milk
  • ½ cup butter melted
  • vanilla ice cream or whipped cream for topping

Steps for Preparation:

  1. Coat 5-quart crockpot with non-stick cooking spray. Stir together berries, granulated sugar, tapioca, and lemon peel in a medium bowl. Transfer to crockpot.
  2. For topping, combine flour, brown sugar, baking powder, and nutmeg in a medium bowl. Add milk and butter. Stir just until blended and drop spoonfuls of the batter on top of berry mixture. Cover and cook on Low for 4 hours. Uncover and let stand for 30 minutes. Serve with ice cream or whipped cream.

Grab a crockpot and your family for a fast, delicious, and nutritious dinner that everyone will love. Even if you are on the go, it’s still possible to satisfy the chef inside all of us thanks to these incredible recipes. For more home upkeep and appliance suggestions for busy parents and homeowners, check us out at New Life Appliance and Repair or give us a call at (949) 558-3368. We would love to hear from you and give you a helping hand!

 

**Special thanks to Crockpot: The Original Slow Cooker Recipe Collection, for all these incredible meal ideas.