Easy Weeknight Dinners: 15 Quick Slow Cooker Recipes

Ingredients

• • 2 lbs beef chuck, cut into 1-inch cubes

• • 4 cups beef broth

• • 4 carrots, sliced

• • 3 potatoes, diced

• • 1 onion, chopped

• • 3 cloves garlic, minced

• • 2 tsp dried thyme

• • Salt and pepper to taste

Instructions

In a slow cooker, add the beef, broth, carrots, potatoes, onion, garlic, thyme, salt, and pepper. Stir to combine. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender. Serve warm.

Ingredients

• • 2 lbs boneless chicken breasts

• • 1 packet taco seasoning

• • 1 cup salsa

• • Taco shells and desired toppings (lettuce, cheese, sour cream)

Instructions

Add the chicken, taco seasoning, and salsa to the slow cooker. Mix well. Cover and cook on low for 6 hours or on high for 3 hours. Shred the chicken using two forks and serve in taco shells with your favorite toppings.

Ingredients

• • 2 cans black beans, drained and rinsed

• • 1 can kidney beans, drained and rinsed

• • 1 can diced tomatoes

• • 1 bell pepper, chopped

• • 1 onion, chopped

• • 2 cloves garlic, minced

• • 2 tbsp chili powder

• • 1 tsp cumin

• • Salt and pepper to taste

Instructions

Combine all ingredients in the slow cooker. Stir well and cover. Cook on low for 6-8 hours or on high for 3-4 hours. Serve with cornbread or over rice.

Ingredients

• • 2 lbs boneless chicken thighs

• • 1 cup teriyaki sauce

• • 1 cup broccoli florets

• • Cooked rice for serving

Instructions

Place the chicken in the slow cooker and cover with teriyaki sauce. Cook on low for 6-7 hours or on high for 3-4 hours. In the last 30 minutes, add broccoli to the slow cooker. Serve over rice.

Ingredients

• • 2 cans crushed tomatoes

• • 1 onion, chopped

• • 3 cloves garlic, minced

• • 2 cups vegetable broth

• • 1 cup heavy cream

• • 1 tsp basil

• • Salt and pepper to taste

Instructions

Combine tomatoes, onion, garlic, broth, basil, salt, and pepper in the slow cooker. Cover and cook on low for 6 hours. Stir in heavy cream before serving. Blend for a smoother texture if desired.

Ingredients

• • 3 lbs pork shoulder

• • 1 onion, chopped

• • 1 cup BBQ sauce

• • Buns for serving

Instructions

Place the pork and onion in the slow cooker. Add BBQ sauce and cover. Cook on low for 8 hours or until the meat is tender. Shred the pork and serve on buns.

Ingredients

• • 1 lb beef flank steak, sliced thin

• • 2 cups broccoli florets

• • 1/4 cup soy sauce

• • 2 tbsp oyster sauce

• • 2 cloves garlic, minced

• • 1 tsp ginger

Instructions

In the slow cooker, combine beef, soy sauce, oyster sauce, garlic, and ginger. Cover and cook on low for 4 hours. Add broccoli and cook for an additional 30 minutes. Serve over rice.

Ingredients

• • 2 sweet potatoes, diced

• • 1 can black beans, drained and rinsed

• • 1 tsp cumin

• • 1 tsp chili powder

• • Tortillas for serving

• • Avocado and lime for topping

Instructions

Add sweet potatoes, black beans, cumin, and chili powder to the slow cooker. Cover and cook on low for 6 hours. Serve in tortillas with avocado and lime.

Ingredients

• • 2 lbs boneless chicken breasts

• • 1 cup rice (uncooked)

• • 1 can cream of mushroom soup

• • 1 cup chicken broth

• • 1 cup frozen peas

Instructions

In the slow cooker, layer the chicken at the bottom, followed by rice, soup, broth, and peas. Cover and cook on low for 6-8 hours or until chicken is cooked through and rice is tender.

Ingredients

• • 2 cans chickpeas, drained and rinsed

• • 1 can diced tomatoes

• • 1 bell pepper, chopped

• • 1 onion, chopped

• • 2 cloves garlic, minced

• • 1 tsp cumin

• • Salt and pepper to taste

• • Fresh parsley for garnish

Instructions

Combine all ingredients in the slow cooker. Stir well and cover. Cook on low for 6 hours. Serve with crusty bread and garnish with fresh parsley.

Ingredients

• • 4 boneless chicken breasts

• • 1 bunch asparagus, trimmed

• • 3 cloves garlic, minced

• • 1 lemon, juiced

• • Salt and pepper to taste

Instructions

Place chicken breasts in the slow cooker. Add garlic, lemon juice, salt, and pepper. Cook on low for 4 hours. Add asparagus and cook for another 30 minutes until tender.

Ingredients

• • 4 bell peppers, halved and seeded

• • 1 cup cooked quinoa

• • 1 cup spinach, chopped

• • 1 cup feta cheese

• • 1 can diced tomatoes

Instructions

In a bowl, combine quinoa, spinach, feta, and tomatoes. Fill each bell pepper half with the mixture. Place peppers in the slow cooker, add a little water to the bottom, cover, and cook on low for 5 hours.

Ingredients

• • 1 lb meatballs (frozen or homemade)

• • 1/4 cup honey

• • 1/4 cup soy sauce

• • 2 cloves garlic, minced

• • Sesame seeds for garnish

Instructions

In the slow cooker, combine meatballs, honey, soy sauce, and garlic. Stir well. Cover and cook on low for 6 hours. Garnish with sesame seeds before serving.

Ingredients

• • 1 cup lentils, rinsed

• • 1 onion, chopped

• • 2 carrots, diced

• • 3 cloves garlic, minced

• • 1 tbsp curry powder

• • 4 cups vegetable broth

Instructions

Add lentils, onion, carrots, garlic, curry powder, and broth to the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours. Serve with crusty bread.

Ingredients

• • 4 potatoes, peeled and diced

• • 2 cups broccoli florets

• • 1 cup shredded cheddar cheese

• • 1/2 cup milk

• • Salt and pepper to taste

Instructions

Layer potatoes and broccoli in the slow cooker. Pour milk over the top, sprinkle with cheese, salt, and pepper. Cover and cook on low for 6 hours or until potatoes are tender.