Discover the magic of slow cooking with these 10 easy and delicious Crock-Pot recipes! From comforting soups and cheesy sides to hearty mains and even desserts, these beginner-friendly dishes make mealtime stress-free.

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1. Easy Crock-Pot Butternut Squash Soup

This recipe is your go-to for a busy fall evening when you need a comforting, homemade meal without the hassle. Prepare it in the morning, and dinner will be ready by the time you’re back home.

Ingredients

• 1 large butternut squash, peeled and cubed (about 8 cups)
• 1 large onion, chopped
• 1 carrot, peeled and chopped
• 3 garlic cloves, minced
• 4 sprigs of thyme
• 1 sprig of sage
• 3 cups low-sodium chicken or vegetable broth
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Pinch of cayenne pepper (optional)
• Heavy cream, for serving
• Fresh parsley, chopped (for garnish)

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Instructions

1. Add the butternut squash, onion, carrot, garlic, thyme, and sage to the slow cooker. Pour in the broth and season with salt, pepper, and a pinch of cayenne, if desired. Cover the slow cooker and cook on low for 8 hours or high for 4 hours, until the squash is very tender.
2. Remove the thyme and sage sprigs. Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
3. Stir in a splash of heavy cream for richness. Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

2. Slow-Cooker Eggplant Parm

If you love the flavors of eggplant parmesan but want a simpler way to make it, this slow-cooker recipe is perfect for you. It skips the frying and makes the process super beginner-friendly while still delivering cheesy, saucy goodness!

Ingredients

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt (for prepping eggplant)
• 2 cups marinara sauce, divided
• 2 large eggs
• 1 1/2 cups panko bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper (to taste)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves (for garnish)

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Instructions

1. Lay the eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides with salt and let them sit for 30 minutes. This helps draw out any bitterness and excess moisture. After 30 minutes, gently pat the slices dry with another paper towel.
2. Pour about 1/3 of the marinara sauce into the bottom of your slow cooker and spread it out evenly.In a medium-sized bowl, whisk the eggs until smooth.In a separate medium bowl, mix together the panko bread crumbs, garlic powder, Italian seasoning, and a pinch of salt and pepper.
3. Dip each eggplant slice into the whisked eggs, coating it fully.Next, dredge the slice in the bread crumb mixture, ensuring it’s covered on all sides.Place a single layer of breaded eggplant slices in the slow cooker on top of the sauce.Spoon a little more marinara sauce over the layer and sprinkle some shredded mozzarella cheese.Repeat this process two more times, layering eggplant, sauce, and mozzarella.
4. Cover the slow cooker and set it to cook on high for 4 to 5 hours. The eggplant should be tender, and the cheese melted and bubbly.Once done, sprinkle grated Parmesan cheese over the top. Garnish with fresh basil leaves for a pop of flavor and color.

3. Slow Cooker Scalloped Potatoes

If you’re looking for a cheesy, comforting side dish that’s easy to make, these scalloped potatoes are the answer. Perfectly tender layers of russet potatoes are smothered in a rich, creamy sauce and topped with melty cheese. The best part? Your slow-cooker does all the work!

Ingredients

• 1 cup heavy cream (or half and half)
• 1/4 cup low-sodium chicken broth
• 1 pinch paprika
• 1/4 teaspoon ground nutmeg
• 2 tablespoons fresh thyme leaves (plus extra for garnish)
• 2 tablespoons freshly chopped rosemary (plus extra for garnish)
• 2 teaspoons garlic powder
• 3 pounds russet potatoes, sliced into 1/4-inch thick rounds
• 1/2 cup freshly grated Parmesan cheese
• 2 1/2 cups shredded Gruyère cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. In a large mixing bowl, whisk together the heavy cream (or half and half), chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder until the mixture is smooth and well-combined.
2. Start by lining the bottom of your slow-cooker with a layer of potato slices. Pour about a third of the cream mixture over the potatoes. Sprinkle 1/2 cup of Parmesan and 1/2 cup of Gruyère on top. Add a pinch of salt and pepper. Repeat the layers until all of the ingredients are used up.
3. Cover the slow-cooker and set it to cook on high for 4 hours. The potatoes should be tender and the cheese melted and bubbly by the end. Once done, turn off the heat and remove the lid. Allow the dish to rest for 30 minutes. If there’s any grease, carefully drain it.
4. Transfer the scalloped potatoes to a serving dish. Garnish with a sprinkle of fresh thyme and rosemary for extra flavor and a beautiful presentation. Serve warm and enjoy!

4. Slow Cooker Broccoli and Cheese Soup

Skip the canned soups and make this simple, healthier Broccoli and Cheese Soup at home! Packed with fresh veggies, sharp cheddar, and a hint of seasoning, this slow-cooker recipe is perfect for beginners. Let your crockpot do the hard work while you enjoy a hearty, creamy soup that’s both comforting and nourishing.

Ingredients

• 5 cups chopped broccoli florets (about 16 ounces)
• 1 cup grated carrots (store-bought julienne carrots work too!)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 ounces reduced-fat cream cheese (avoid fat-free)
• 1 teaspoon dried oregano
• ¼ teaspoon freshly grated nutmeg
• 2 ½ cups reduced-sodium chicken broth (or vegetable broth for a vegetarian option)
• 1 can (12 ounces) 2% evaporated milk
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 8 ounces sharp cheddar cheese, grated (1 block)

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Instructions

1. Add the broccoli florets, grated carrots, diced onion, and minced garlic to the base of a 5- to 6-quart slow cooker. Place the cream cheese on top, then sprinkle in the dried oregano and nutmeg. Pour the chicken or vegetable broth over everything. Give it a gentle stir to mix.
2. Cover the slow cooker with the lid. Cook on high for 2 hours or on low for 4-6 hours, until the broccoli becomes tender.
3. Once cooked, stir in the evaporated milk. Using an immersion blender, puree about three-quarters of the soup directly in the slow cooker, leaving a few chunks of broccoli for texture. (If you don’t have an immersion blender, carefully transfer the soup in small batches to a regular blender or food processor. Remember to let steam escape to avoid splattering.)
4. Stir in the salt, pepper, and grated cheddar cheese. Cover the slow cooker again and cook on low for about 10 minutes, allowing the cheese to fully melt and the soup to heat through.
5. Taste the soup and adjust the seasoning with more salt and pepper if needed. For extra creaminess, blend a bit more. Ladle the soup into bowls and serve warm. Pair it with crusty bread or a side salad for a complete meal.

5. Slow Cooker Vegetarian Chili Mac

This hearty and healthy Slow Cooker Vegetarian Chili Mac is the perfect meatless meal for the whole family. With simple steps and a freezer-friendly option, it’s beginner-friendly and packed with flavor. Let your slow cooker do the work for this comforting dish!

Ingredients

• 1 medium onion, chopped1 red bell pepper, chopped
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (28-ounce) can crushed tomatoes
• 1 ½ tablespoons chili powder
• 2 teaspoons ground cumin
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 cups vegetable broth
• 8 ounces whole wheat elbow macaroni, uncooked
• 1 ½ cups shredded cheddar cheese (or Monterey Jack/Mozzarella), divided
• Chopped green onions (for garnish)

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Instructions

1. Add the onion, red bell pepper, pinto beans, kidney beans, crushed tomatoes, chili powder, cumin, salt, black pepper, and vegetable broth to your slow cooker. Stir well to combine. Cover and cook on high for 4 hours or low for 6-8 hours.
2. Stir in the uncooked macaroni and continue cooking on high for 15-20 minutes, or until the pasta is tender.Mix in 1 cup of shredded cheese until melted and creamy.
3. Serve warm, topped with the remaining cheese and a sprinkle of chopped green onions.

6. Veggie Crockpot Lasagna

Looking for an easy, veggie-packed dinner idea? This Crockpot Veggie Lasagna is just the thing! Loaded with healthy vegetables and made with just a handful of simple ingredients, it’s a great set-it-and-forget-it meal for busy days. Perfect for beginners, too!

Ingredients

• 2 jars (24 ounces each) of Italian tomato sauce
• 9 lasagna noodles with wavy edges (bronze cut or similar)
• 24 ounces part-skim ricotta cheese or cottage cheese
• 3–4 cups of your favorite chopped vegetables (kale works great!)
• Pesto to taste2 cups shredded mozzarella or provolone cheese
• Parmesan cheese for sprinkling on top
• Fresh parsley for garnish

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Instructions

1. Lightly coat the inside of the crockpot with nonstick cooking spray to prevent sticking. Spread ½ cup of tomato sauce evenly across the bottom.
2. Break the lasagna noodles into pieces so they fit in the crockpot, covering the bottom as best as you can (it doesn’t have to be perfect).Add about a third of the ricotta cheese, followed by a layer of chopped vegetables, a drizzle of pesto, more tomato sauce, and a sprinkle of shredded cheese.Place another layer of broken noodles on top and repeat the process two more times, creating three full layers in total.
3. Finish with a final layer of noodles. Spread a thin layer of tomato sauce over the top and sprinkle with a little more shredded cheese. Cover the crockpot and cook on high for 3 hours or on low for 5–6 hours.
4. Once the cooking time is up, turn off the slow cooker and let the lasagna sit for at least 1 hour. This step is essential to allow the moisture to absorb properly—skipping it may result in a lasagna that’s more soupy but still tasty!
5. After resting, scoop the lasagna out or slice it like traditional lasagna. Sprinkle with Parmesan cheese and garnish with fresh parsley before serving.

7. Crock-Pot Baked Apples

These slow-cooker stuffed apples are as simple as they are delicious—a dessert anyone can make, even if you’re new to cooking! Whether it’s a cozy fall evening or a summer gathering, this recipe is sure to please.

Ingredients

• 6 tablespoons butter, softened
• 1/4 cup chopped pecans
• 1/4 cup old-fashioned oats
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• A pinch of kosher salt
• 4 apples (choose firm varieties like Honeycrisp, Gala, or Granny Smith)

For Serving:

• Ice cream
• Warm caramel sauce

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Instructions

1. In a medium-sized mixing bowl, combine the softened butter, chopped pecans, oats, brown sugar, cinnamon, ground ginger, and a pinch of kosher salt. Stir until you have a crumbly, well-mixed filling.
2. Carefully slice the top off each apple to create a flat surface. Use a melon baller or small spoon to scoop out the core, leaving enough apple flesh to hold the filling securely. Be sure not to puncture the bottom of the apple!
3. Fill each hollowed-out apple with the butter mixture, pressing it down gently to pack it in.Arrange the stuffed apples in your slow cooker, making sure they sit upright. Cover with the lid and cook until the apples are tender: High setting: About 2 hours Low setting: About 5 hours
4. arefully remove the apples from the slow cooker. Serve them warm, topped with a scoop of ice cream and a drizzle of warm caramel sauce for an irresistible dessert.

8. Blueberry Slow-Cooker Oatmeal

This recipe is perfect for a hassle-free, crowd-pleasing breakfast. Prepare it the night before and wake up to a warm, hearty meal. It’s simple to make and ideal for beginners!

Ingredients

• Unsalted butter (for greasing)
• 3 cups whole milk
• 2 cups water
• 2 cups old-fashioned oats
• 1/4 cup brown sugar
• 2 tablespoons maple syrup (plus extra for serving)
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1/4 teaspoon kosher salt
• 1 cup frozen blueberries
• 1/4 cup shredded coconut

9. Crock-Pot Garlicky Mashed Potatoes

The ultimate comfort food made effortless! This easy slow-cooker recipe is perfect for beginners, delivering creamy, flavorful mashed potatoes with minimal fuss.

Ingredients

• Cooking spray
• 3 lbs. baby potatoes, quartered
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1/4 cup water
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/3 cup sour cream
• 1/4 cup milk
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1 tablespoon chives, finely chopped, for garnish

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Instructions

1. Start by coating the inside of your slow cooker with cooking spray to prevent sticking.Place the quartered baby potatoes, butter, minced garlic, and water into the slow cooker. Season with a pinch of salt and a few cracks of black pepper. Give everything a quick stir to combine.
2. Cover the slow cooker with the lid and set it to cook on high for 3 hours. The potatoes should be soft and tender when done.
3. Once the potatoes are cooked, add the sour cream, milk, dried oregano, and dried rosemary directly into the slow cooker. Use a potato masher to mash the potatoes until smooth and creamy. Taste and adjust the seasoning with more salt and pepper, if needed.
4. Sprinkle chopped chives on top for a fresh finish. Serve warm and enjoy your creamy mashed potatoes!

10. Slow Cooker Stuffed Peppers

If you’re searching for a colorful, hearty vegetarian meal that’s ridiculously simple to make, these slow cooker stuffed peppers are your answer. Packed with a flavorful bean-and-rice filling, they’re as nutritious as they are delicious.

Ingredients

• 4 large bell peppers (choose your favorite colors)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup Minute Rice Premium
• 3 teaspoons chili powder
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried cilantro
• 1 cup water (divided: 1/2 cup for filling, 1/2 cup for slow cooker)
• 1 cup shredded cheese blend

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Instructions

1. Rinse the bell peppers under cold water. Slice off the tops and remove the seeds and inner ribs to create a hollow cavity.
2. In a mixing bowl, combine the black beans, fire-roasted tomatoes, rice, chili powder, chipotle chili powder, cumin, garlic powder, onion powder, dried cilantro, and 1/2 cup water. Stir until everything is well mixed.
3. Scoop the seasoned filling into the hollowed peppers, packing it tightly until each pepper is full.Pour the remaining 1/2 cup water into the bottom of your slow cooker to prevent sticking. Arrange the stuffed peppers upright in the slow cooker with the open side facing up.
4. Sprinkle the shredded cheese evenly over the tops of the stuffed peppers.Cover the slow cooker with its lid and set it to cook. High: 2–3 hours Low: 4–6 hours The peppers are ready when they are tender, and the rice is fully cooked.
5. Carefully lift the peppers out of the slow cooker (use a spatula to keep them intact) and serve hot.

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