10/23/2026
Crockpot Recipes
Crockpot Cheeseburger Soup Recipe
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 cups potatoes, peeled and diced
- 1 cup carrots, diced
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- ½ cup cream cheese, softened
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 4 slices bacon, cooked and crumbled (optional)
Serves 6 | Cook Time 6–7 hours on LOW or 3–4 hours on HIGH
How to Make: Heat olive oil in a skillet over medium heat and brown ground beef with onion for 5–7 minutes. Add garlic, cook for 30 seconds, then drain excess grease. Transfer to a slow cooker and add beef broth, diced potatoes, carrots, Italian seasoning, salt, and pepper. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until potatoes are tender. Stir in milk and softened cream cheese until smooth, then gradually add cheddar cheese. Cover and cook on LOW for another 15–20 minutes until creamy and melted. Top with crumbled bacon if desired and serve warm.
Crockpot French Onion Pot Roast Recipe
Ingredients
- 3–4 lb beef chuck roast
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- ¼ cup Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 6 slices Swiss cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp cornstarch (optional)
- 2 tbsp cold water (optional)
Serves 6–8 | Cook Time 8–10 hours on LOW or 4–5 hours on HIGH
How to Make: Season chuck roast with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the roast for 3 minutes per side until browned, then transfer to a slow cooker. Melt butter in the same skillet and sauté sliced onions for 10–15 minutes until golden, adding garlic during the last minute. Transfer onions to the slow cooker and add beef broth, Worcestershire sauce, and thyme. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours until fork-tender. Shred or slice the beef and return it to the juices. For thicker gravy, stir in cornstarch mixed with cold water and cook on HIGH for 10–15 minutes. Place Swiss cheese over the beef, cover until melted, and serve with the onion gravy.
Crockpot Honey Garlic Chicken Recipe
Ingredients
- 6 bone-in, skinless chicken thighs
- 4 cloves garlic, minced
- ⅓ cup honey
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp ketchup
- 1 tsp fresh ginger, grated
- ½ tsp crushed red pepper flakes
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1 tbsp olive oil
- ¼ tsp black pepper
Serves 6 | Cook Time 4–5 hours on LOW or 2–3 hours on HIGH
How to Make: Heat olive oil in a skillet over medium-high heat and sear chicken thighs for 2 minutes per side until lightly browned. Transfer to a slow cooker and season with black pepper. In a bowl, whisk together honey, soy sauce, rice vinegar, ketchup, garlic, ginger, and red pepper flakes. Pour the sauce over the chicken, cover, and cook on LOW for 4–5 hours or HIGH for 2–3 hours until tender and the thickest part reaches 165°F. Transfer chicken to a plate, then stir cornstarch mixed with cold water into the sauce. Cook on HIGH for 10–15 minutes until thickened, return chicken to the sauce, and coat evenly before serving.
Crockpot Chicken Pot Pie Recipe
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- ½ cup heavy cream
- 1 can (16 oz) refrigerated biscuit dough
- 1 tbsp melted butter
- 1 tbsp chopped fresh parsley (optional)
Serves 6 | Cook Time 6–7 hours on LOW or 3–4 hours on HIGH
How to Make: Place chicken breasts, onion, garlic, carrots, and celery in a slow cooker. Add chicken broth, cream of chicken soup, thyme, salt, and pepper, stirring gently to combine. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender and reaches 165°F. Remove chicken, shred with two forks, and return to the slow cooker. Stir in frozen peas and heavy cream, then cook on HIGH for another 15–20 minutes until heated through. Meanwhile, arrange refrigerated biscuits on a baking sheet, brush with melted butter, and bake according to package instructions until golden and fully cooked. Place the biscuits over the creamy chicken filling, garnish with parsley if desired, and serve warm.
