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Imagine coming home to a house filled with the irresistible aroma of a perfectly cooked meal. Slow-cooked dinners make that dream a reality, offering you comfort, convenience, and incredible flavors.

From tender meats to hearty stews and flavorful vegetarian options, these recipes bring restaurant-quality dishes to your table with minimal effort.

Dive into our handpicked collection of slow-cooked favorites and find the perfect dish to warm your heart and home.

Slow Cooker Carnitas (Pork Carnitas with Pork Loin or Tenderloin)

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Tender, juicy, crispy, and bursting with flavor, this slow cooker carnitas recipe is perfect for tacos, burritos, salads, or as a standalone dish. Made with a handful of ingredients, it’s a simple yet satisfying meal.

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6

Cuisine: Mexican
Category: Main Course

Ingredient

For the Carnitas Rub

• 1 tablespoon avocado oil or olive oil
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin

For the Carnitas

• 2 pounds pork tenderloin or boneless pork loin
• 1 medium jalapeño, stem removed, finely chopped
• 3 cloves garlic, minced
• Half of one onion, roughly chopped (approximately 1 cup)
• 4-5 tablespoons fresh navel orange juice (juice from 1 medium orange)
• 2 tablespoons fresh lime juice (juice from 1 medium lime)
• 2 teaspoons salt

Instructions

To Prepare the Carnitas

1. Combine dried oregano, ground cumin, and avocado oil in a small bowl. Mix thoroughly to create a smooth rub and set aside.
2. Pat the pork tenderloin completely dry with paper towels. Place it on a cutting board and generously coat with the spice rub, ensuring all sides are evenly covered.
3. Transfer the seasoned pork into a slow cooker. Add the onion, garlic, jalapeño, salt, lime juice, and orange juice around the pork.
4. Cover the slow cooker with the lid. Cook on HIGH for 4–6 hours or LOW for 6–8 hours. The pork is ready when its internal temperature reaches 145°F, and it shreds easily with a fork.
5. Once cooked, shred the pork directly in the slow cooker using two forks. Alternatively, remove the pork to a cutting board, shred, and return it to the slow cooker, keeping the juices intact. If not serving immediately, transfer the shredded pork and juices to an airtight container and refrigerate.

To Serve the Carnitas

1. Heat a medium skillet over medium heat. Add a drizzle of avocado oil and allow it to heat until shimmering.
2. Place a layer of shredded pork in the skillet without overcrowding. Add a small ladle of carnitas juices to the pork and cook until the liquid evaporates, and the bottom of the meat is crispy and browned.
3. Flip the pork and briefly sear the other side until lightly browned. Transfer the crisped carnitas to a large bowl.
4. Repeat the process with the remaining pork, drizzling a small amount of juice over the meat in the bowl before serving.

Notes:

• For the crispiest results, sear the pork in small batches without overcrowding the skillet.
• Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Marry Me Chicken Soup (Tuscan Style)

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This irresistible Tuscan-inspired chicken soup features tender chicken, hearty vegetables, and a creamy, flavorful broth that is sure to delight. Whether you’re preparing a cozy dinner for loved ones or looking for a satisfying weeknight meal, this soup promises rich, comforting flavors in every bite.

Course: Dinner, Lunch
Cuisine: American, Tuscan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 cups
Calories: 300 kcal

Ingredients

• 6 oz pasta (e.g., Italian small shells)
• 1 ½ pounds boneless, skinless chicken breasts or thighs, diced into 1-inch pieces
• 1/2 cup diced carrots
• 2 teaspoons Italian seasoning, divided
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1/2 cup diced celery
• 1/2 cup diced onions
• 1/4 cup diced sun-dried tomatoes
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 6-8 cups chicken broth (start with 6 cups)
• 1 cup heavy whipping cream
• 1/2-1 cup grated Parmesan Reggiano cheese
• 2 1/2-3 cups fresh spinach
• 2 tablespoons tomato paste (optional, see notes)

Instructions

1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the diced chicken, 1 teaspoon of Italian seasoning, and salt and pepper to taste. Sauté until browned on all sides, about 4-5 minutes.
2. Stir in the onions, carrots, celery, sun-dried tomatoes, and minced garlic. Cook until the vegetables are softened and fragrant, about 3-4 minutes.
3. Sprinkle the flour evenly over the mixture, stirring well to combine. If desired, add tomato paste at this stage and mix thoroughly.
4. Gradually pour in the chicken broth while whisking continuously to avoid lumps. Scrape the bottom of the pot to deglaze.
5. Increase the heat to bring the soup to a boil. Add pasta along with the remaining teaspoon of Italian seasoning, and additional salt and pepper to taste. Reduce the heat to low, cover, and let simmer for about 20 minutes, or until the chicken is fully cooked and the pasta is tender. For separate pasta preparation, boil it according to package instructions and add it to the soup just before serving.
6. Uncover the pot and stir in heavy cream, Parmesan cheese, and fresh spinach. Simmer for an additional 5 minutes until the spinach wilts and the soup thickens slightly.
7. Adjust the seasoning as needed and serve warm.

Notes

• Start with 6 cups of chicken broth for a thicker consistency; you can add more to thin the soup if necessary.
• Adding tomato paste enhances the tomato flavor; omit if you prefer a creamier, non-tomato base.
• Using rotisserie chicken saves time but should only be added near the end to prevent overcooking.
• To avoid mushy pasta, cook it separately and add it to the soup before serving. This is particularly helpful when storing leftovers.
• Flour is the primary thickening agent but can be substituted with cream cheese or omitted for a lighter texture.
• For a dairy-free option, use full-fat coconut milk instead of heavy cream, noting it will alter the flavor and texture.
• Adapt the recipe for a slow cooker by combining all ingredients except pasta, cream, spinach, and cheese. Cook on Low for 8 hours or High for 4 hours. Add boiled pasta, cream, spinach, and cheese at the end.

Enjoy this hearty, flavorful dish with crusty bread or a side salad for a complete meal.

Crockpot Butter Chicken

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Enjoy this classic Indian-inspired dish from the comfort of your own kitchen. Perfectly seasoned chicken simmers in a creamy, flavorful sauce, served best over rice or cauliflower rice with naan and fresh garnishes.

Prep Time: 20 minutes
Cook Time: 4 hours, 30 minutes (high) or 6 hours, 30 minutes (low)
Total Time: 4 hours, 50 minutes
Servings: 6–8 servings

Ingredients

• 1 medium red bell pepper, diced
• ½ cup plain Greek yogurt (whole, low-fat, or fat-free)
• 1 tablespoon salted butter, chilled, cut into pieces
• 2 teaspoons garam masala
• 3 tablespoons curry powder
• ½ teaspoon fine salt
• 3 medium carrots, diced (5-6 oz)
• 2 medium yellow onions, peeled, halved, and sliced (~13 oz)
• 1 (6-oz) can tomato paste
• 2 garlic cloves, minced
• Juice of ½ lemon
• ½ cup half-and-half
• 1 (15-oz) can tomato sauce
• 2 lbs boneless skinless chicken breast, cubed
• 1 tablespoon minced fresh ginger (~2-inch piece)
• Optional for serving: cooked white rice or cauliflower rice, naan, fresh cilantro, lime wedges, and toasted sesame seeds

Instructions

Slow Cooker Method

1. Arrange the sliced onions evenly in the bottom of a 6- or 8-quart slow cooker.
2. In a large bowl, mix the chicken, diced bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, and salt until thoroughly combined. Pour this mixture over the onions in the slow cooker.
3. Dot the top of the mixture with pieces of butter.
4. Cover and cook on high for 4½ hours or on low for 6½ hours.
5. Once the cooking time is complete, remove the lid and stir the mixture until combined. Allow it to cool slightly (5-10 minutes). Stir in the Greek yogurt and half-and-half once the liquid has stopped steaming to prevent curdling.
6. Serve over cooked rice or cauliflower rice and/or with naan bread, garnished with fresh cilantro and toasted sesame seeds.

Stovetop Method

1. Heat a large pot or Dutch oven over medium heat. Add 2 teaspoons of olive oil to coat the bottom.
2. Sauté the onions, bell pepper, and carrots for 7-8 minutes, stirring occasionally, until tender.
3. Add the chicken, curry powder, garam masala, salt, tomato sauce, tomato paste, and 1 cup of water. Scatter pieces of butter over the top, then cover with a lid.
4. Simmer for approximately 20 minutes until the chicken is cooked through. Remove the lid and stir to combine. Let the mixture cool for 5-10 minutes before stirring in the yogurt and half-and-half.
5. Serve with rice, naan, or steamed cauliflower rice, and garnish with cilantro and sesame seeds.

Instant Pot Method

1. Combine the onions, chicken, bell pepper, carrots, tomato sauce, tomato paste, lemon juice, garlic, ginger, curry powder, garam masala, salt, and butter in the Instant Pot. Mix well.
2. Add ½ cup of water to the mixture and stir to ensure even distribution.
3. Secure the lid and cook on high pressure for 10 minutes. Quick-release the pressure once done, and remove the lid. Stir thoroughly to let the steam escape.
4. Allow the mixture to cool for 10-15 minutes, stirring occasionally. Once cooled slightly, stir in the Greek yogurt and half-and-half.
5. Serve hot with your choice of rice, naan, or cauliflower rice, garnished as desired.

Notes

To achieve the creamiest texture, let the mixture cool briefly before adding the yogurt to avoid curdling. If curdling occurs, the dish remains safe to eat but may lack a smooth texture.

Crock Pot Beef Stew

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A hearty and flavorful beef stew filled with tender potatoes, sweet carrots, and savory seasonings, simmered slowly to perfection.

Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 8

Recipe Info:

• Cuisine: American
• Category: Main Course

Ingredients

• 2 pounds beef stew meat or boneless beef roast, cut into 1-inch pieces
• 2 packages (1 ounce each) dry onion soup mix
• 5 medium potatoes, peeled and diced
• 2 cans (10 ounces each) cream of celery soup
• 1 cup ketchup (or substitute with tomato sauce, if preferred)
• 2 to 3 cups baby carrots
• 1 small yellow onion, chopped
• 1/2 teaspoon paprika

Instructions

Place the dry onion soup mix and paprika into a large resealable plastic bag. Add the beef pieces to the bag, seal it, and shake well to evenly coat the meat in the seasonings. Work in batches if needed to ensure all the meat fits.

Lightly grease a 7-quart crock pot. Spread the seasoned beef evenly across the bottom. Layer the diced potatoes, baby carrots, and chopped onion on top of the beef.

In a small bowl, combine the cream of celery soup and ketchup until smooth. Pour this mixture evenly over the beef and vegetables.

Cover the crock pot with the lid and cook on low heat for 7 to 8 hours, or until the beef is fully cooked and the vegetables are tender. Gently stir the stew to mix everything before serving.

Enjoy this comforting dish served as is or alongside crusty bread!

Crock Pot Bourbon Chicken

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A flavorful and easy-to-make dish, this sweet and tangy bourbon chicken slow cooks to perfection. Enjoy it over rice for a satisfying meal the whole family will love.

Prep Time: 5 minutes
Cook Time: 4 hours
Servings: 6
Cuisine: American, Chinese, Slow Cooker

Ingredients

• 3 tablespoons cornstarch
• ⅓ cup bourbon whiskey
• 1 cup light brown sugar
• 4 cloves garlic, minced
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• ¼ cup green onions, chopped
• 2 tablespoons water
• 3 pounds boneless, skinless chicken thighs
• ½ teaspoon ground ginger
• 1 cup soy sauce
• 2 tablespoons apple cider vinegar

Instructions

1. Arrange the trimmed chicken thighs evenly at the bottom of the crock pot.
2. In a medium-sized bowl, whisk together light brown sugar, soy sauce, bourbon whiskey, apple cider vinegar, ground ginger, honey, red pepper flakes, and minced garlic until combined.
3. Pour the prepared mixture over the chicken thighs, ensuring they are well coated.
4. Cover the slow cooker and set to high heat for 4 hours, or opt for a low setting and cook for 6 hours.
5. Once the cooking time is complete, transfer the chicken thighs to a plate and chop them roughly.
6. Dissolve the cornstarch in water in a small bowl, stirring until smooth. Add this mixture to the sauce remaining in the crock pot and whisk until fully incorporated.
7. Return the chopped chicken to the thickened sauce, stirring to combine. Cover the crock pot and let it bubble briefly before turning off the heat.
8. Garnish with chopped green onions and serve the bourbon chicken hot, ideally over steamed rice.

Notes

• Sesame Seeds: Add toasted sesame seeds for a nutty crunch as a finishing touch.
• Alcohol-Free Option: Substitute bourbon with apple juice if you prefer to exclude alcohol.
• Chicken Breast: Use cubed chicken breast in place of thighs for a leaner alternative.
• Flavor Boost: Add a tablespoon of ketchup to enhance the dish’s depth of flavor.

Crockpot Tuscan Chicken

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Crockpot Tuscan Chicken features tender chicken breasts simmered to perfection in a creamy Parmesan and sun-dried tomato sauce. With only 10 minutes of preparation, this dish is as aromatic as it is flavorful—a guaranteed family favorite!

Preparation Time: 10 minutes
Cooking Time: 3 hours (or 5 hours on low)
Total Time: 3 hours 10 minutes
Servings: 6

Recipe Info:

• Cuisine: Italian-inspired
• Category: Main Dish

Ingredients

• 4 boneless, skinless chicken breasts
• 2 teaspoons Italian seasoning (homemade or store-bought)
• 1/2 teaspoon onion powder
• Kosher salt and freshly cracked black pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1 cup chopped baby spinach
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup heavy cream

Instructions

1. Generously season both sides of the chicken breasts with Italian seasoning, onion powder, salt, and pepper.
2. Lightly coat the inside of your crockpot with nonstick spray, then arrange the seasoned chicken in a single layer at the base.
3. In a medium mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, Parmesan cheese, and chopped sun-dried tomatoes until well combined.
4. Evenly pour the prepared sauce over the chicken breasts in the crockpot.
5. Cover and cook on high heat for 3 hours, or opt for low heat and cook for 5 hours.
6. Shortly before serving, sprinkle the chopped spinach into the crockpot. Cover again and allow the spinach to wilt within the residual heat.
7. Adjust seasoning with additional salt and pepper, if needed. Serve immediately over your favorite pasta, and enjoy!

Notes:
For added flavor, serve with a sprinkle of freshly grated Parmesan or a garnish of fresh basil. Pairs well with garlic bread and a crisp side salad.

Slow Cooker Short Ribs

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These tender, fall-apart slow cooker short ribs are the ultimate comfort food. Cooked low and slow in a rich broth, they’re a hearty, flavorful dinner perfect for any occasion.

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes

Recipe Info:

• Cuisine: American
• Category: Main Course

Ingredients

• 4 pounds bone-in beef short ribs (approximately 8 ribs)
• 1 ½ tablespoons cornstarch
• 1-2 tablespoons avocado oil (as needed)
• ¾ teaspoon garlic powder
• 1 ½ teaspoons salt
• 2 sweet onions, sliced into 1-inch-thick rings
• 1 ½ teaspoons black pepper
• 6 cloves garlic, minced
• 2 bay leaves
• 5 large carrots, cut into 1-inch-thick rounds
• 2 ½ cups beef broth
• 2 sprigs fresh rosemary, chopped
• 2 sprigs fresh thyme, chopped
• ¾ teaspoon onion powder
• ½ teaspoon cayenne pepper
• 1/4 cup balsamic vinegar or Worcestershire sauce
• 2 tablespoons tomato paste
• Optional: Fresh herbs for garnish (parsley, rosemary, thyme)

Instructions

1. Thoroughly pat the short ribs dry using paper towels.
2. Combine cornstarch, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Evenly coat the short ribs with this mixture, massaging it into all sides.
3. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Sear the ribs in batches, browning on both sides until a crust forms, approximately 5 minutes per side. Add more oil between batches as needed. Transfer the seared ribs to the slow cooker.
4. Using the same skillet, sauté the sliced onions and minced garlic for 1-2 minutes until fragrant.
5. Deglaze the skillet by adding balsamic vinegar or Worcestershire sauce, scraping up the browned bits at the bottom of the pan.
6. Stir in the beef broth, tomato paste, chopped thyme, rosemary, and bay leaves. Bring the mixture to a boil, then pour it over the short ribs in the slow cooker.
7. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours until the meat becomes tender and easily pulls apart.
8. Add the chopped carrots to the slow cooker during the final 1-2 hours of cooking, adjusting the timing based on your desired level of tenderness.
9. Garnish with fresh herbs if desired, and serve alongside mashed potatoes, rice, crusty bread, or roasted vegetables.

Notes:
To thicken the gravy, remove the meat and vegetables from the slow cooker. Combine 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the cooking liquid, then cook on HIGH for 5-10 minutes until thickened. If the gravy becomes too thick, simply add extra broth to reach your preferred consistency. Keep in mind it will continue to thicken as it cools.

Slow Cooker Creamy Tuscan Chicken Orzo

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A rich and satisfying slow-cooked meal featuring tender chicken, orzo pasta, and a luscious sauce infused with sun-dried tomatoes, spinach, and Parmesan cheese. Perfect for weeknights or cozy gatherings, this dish is effortless yet elegant.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4

Recipe Info:

• Cuisine: Italian-inspired
• Category: Main Dish

Ingredients

• 1 cup orzo pasta
• 2 boneless, skinless chicken breasts (cubed)
• 1 cup heavy cream
• 1 cup fresh spinach (chopped)
• 4 cloves garlic (minced)
• 1 small onion (diced)
• 1 cup sun-dried tomatoes (chopped, not in oil)
• ½ cup low-sodium chicken broth
• 1 cup Parmesan cheese (grated)
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• Salt and black pepper (to taste)

Instructions:

Place the cubed chicken in the slow cooker and season with Italian seasoning, red pepper flakes, salt, and pepper. Spread the minced garlic and diced onion evenly over the chicken, followed by the chopped sun-dried tomatoes.

Pour the chicken broth over the mixture, ensuring it distributes evenly. Cover and cook on low heat for 2-3 hours or on high heat for 1-1.5 hours.

Once the chicken is almost cooked through, stir in the heavy cream and orzo pasta. Continue cooking on low for an additional 20-30 minutes, or until the orzo reaches the desired tenderness.

Add the fresh spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts into the sauce.

Taste and adjust seasoning if necessary. Serve immediately while hot.

Notes:

• Chicken Choice: Chicken thighs can be used for a juicier texture.
• Orzo Texture: For firmer orzo, add it closer to the end of cooking time.
• Cream Substitute: Use half-and-half for a lighter option.
• Storage Tip: Leftovers can be refreshed with a splash of broth or water when reheating.
• Freezer-Friendly: Freeze in airtight containers for up to two months.

Enjoy this delightful, creamy meal that comes together effortlessly in your slow cooker!