Best Slow Cookers for Families of 4 or More | 21 Essential Recipes

Place the chuck roast at the bottom of the slow cooker insert.

Sprinkle the ranch dressing mix and au jus gravy mix evenly over the meat.

Lay the butter slices directly on top of the seasoned roast.

Drop the pepperoncinis and the pepperoncini juice around the meat.

Cover the pot and cook on low for eight hours until the beef pulls apart easily.

Shred the meat with two forks and mix it directly into the rich juices before serving.

Place the chicken thighs in the bottom of the cooking pot.

Whisk the soy sauce, honey, minced garlic, and grated ginger together in a small bowl.

Pour the liquid mixture evenly over the chicken thighs.

Cover and set the machine to low for five hours until the meat is completely tender.

Transfer the cooked chicken to a cutting board and shred it.

Whisk the cornstarch and cold water together, then stir this slurry into the remaining liquid in the pot.

Return the shredded meat to the glossy sauce and toss to coat completely.

Brown the ground beef in a skillet over medium heat, draining the excess fat.

Transfer the browned beef to your cooking pot.

Toss the diced onion and minced garlic in with the meat.

Pour the crushed tomatoes and tomato paste over the mixture.

Stir in the dried oregano, salt, and black pepper.

Cover and cook on low for six hours to allow the flavors to marry.

Serve the thick sauce over freshly boiled spaghetti or pappardelle pasta.

Place the pork shoulder chunks into the pot.

Squeeze the orange juice and lime juice directly over the meat.

Sprinkle the garlic, cumin, oregano, salt, and pepper evenly across the pork.

Cover and let it cook on low for eight hours until fork-tender.

Remove the pork and shred it coarsely using two forks.

Spread the shredded meat on a rimmed baking sheet.

Broil for five minutes to get crispy, golden brown edges before serving in warm tortillas.

I've noticed that squeezing a bit of fresh lime over the meat right after broiling completely wakes up the rich flavors.

Lay the chicken breasts flat at the bottom of the pot.

Pour in the beans, corn, and green chiles over the meat.

Stir the cumin and chili powder into the chicken broth, then pour the liquid over everything.

Cover and cook on low for six hours.

Take the chicken out, shred it, and return it to the broth.

Cut the cream cheese into chunks and stir it into the hot liquid until it melts completely.

Ladle the creamy chili into bowls and serve with tortilla chips.

Place the chicken breasts in the pot and sprinkle them with Italian seasoning.

Scatter the chopped sun-dried tomatoes and minced garlic over the meat.

Cover and cook on low for four hours until the chicken registers 165 degrees Fahrenheit.

Remove the chicken to a plate and keep it warm.

Pour the heavy cream and Parmesan cheese into the pot, stirring well to combine.

Fold in the fresh spinach and let it wilt in the hot liquid for ten minutes.

Return the chicken to the pot, coat it in the silky sauce, and serve.

Rub the brisket on all sides with the smoked paprika, garlic powder, onion powder, salt, and pepper.

Place the seasoned meat flat inside the cooker.

Whisk the barbecue sauce and beef broth together.

Pour the liquid mixture completely over the brisket.

Cover and cook on low for eight hours until the meat is extremely tender.

Transfer the beef to a cutting board and let it rest for ten minutes.

Slice the meat against the grain and drizzle the remaining hot sauce over the top.

I've made this dozens of times and resting the meat on the cutting board before slicing keeps all the juices locked inside.

Place the sliced sausage into the pot.

Pour the rinsed lentils over the meat.

Toss the carrots, celery, and chopped onion into the mixture.

Pour the vegetable broth and the entire can of diced tomatoes over the top.

Stir in the dried thyme.

Cover and cook on low for seven hours until the lentils are completely tender.

Stir well and serve hot with fresh bread.

Place the diced potatoes and chopped onion into the cooker.

Pour the chicken broth over the vegetables to cover them.

Cook on low for six hours until the potatoes are fork-tender.

Use a potato masher to crush about half of the potatoes directly in the pot for a thicker texture.

Stir in the sour cream, shredded cheese, and heavy cream until completely smooth.

Let the soup heat through for another ten minutes.

Ladle into bowls and top with crumbled bacon and sliced green onions.

Place the chicken breasts at the bottom.

Pour in the rinsed black beans, frozen corn, and fire-roasted tomatoes.

Sprinkle the taco seasoning and minced jalapeño over the ingredients.

Pour the chicken broth to cover everything.

Cook on low for six hours.

Remove the chicken, shred it completely, and return it to the spiced broth.

Ladle the hot soup into bowls and garnish with tortilla strips and avocado slices.

I've tried this with crushed tortilla chips sprinkled directly into the broth before serving, and it thickens the soup perfectly.

Rub the pork loin generously with salt and black pepper.

Place the seasoned roast into the pot.

Whisk the balsamic vinegar, honey, minced garlic, and rosemary together in a bowl.

Pour the dark, sweet glaze over the pork.

Cover and set to low for four hours, checking with a meat thermometer until it hits 145 degrees Fahrenheit.

Transfer the meat to a cutting board and let it rest.

Slice the pork and spoon the hot juices from the pot over each piece.

Place the beef chunks into the cooker.

In a blender, combine the chipotle peppers, apple cider vinegar, lime juice, cumin, oregano, garlic, and beef broth until smooth.

Pour the spicy puree entirely over the meat.

Cover and cook on low for eight hours until the beef is meltingly soft.

Shred the beef thoroughly with two forks.

Toss the shredded meat in the remaining braising liquid.

Serve hot inside fresh tortillas with diced onions and cilantro.

Pour the rinsed pearl barley into the bottom of the pot.

Toss in the sliced carrots, celery, and green beans.

Pour the diced tomatoes and vegetable broth over the grains and vegetables.

Sprinkle the dried thyme and parsley into the liquid.

Cover and cook on low for seven hours until the barley is tender and chewy.

Taste the broth and season with salt and pepper.

Ladle into large bowls and serve immediately.

Place the chicken pieces into the cooking pot.

In a bowl, whisk the tomato sauce, garam masala, curry powder, ginger, and minced garlic together.

Pour the fragrant red sauce over the chicken.

Cover and cook on low for five hours.

Stir in the heavy cream and butter.

Allow the curry to heat on low for another ten minutes until the butter melts completely.

Serve the vibrant, creamy dish over basmati rice with warm naan.

A helpful trick is to bloom your garam masala and curry powder in a warm skillet for two minutes before mixing them into the sauce, unlocking incredible aromatics.

Drop the frozen meatballs directly into the pot.

Pour both jars of marinara sauce over the meatballs.

Sprinkle the diced onion, minced garlic, and red pepper flakes into the sauce.

Cover and cook on low for six hours so the flavors deeply combine.

Toast the hoagie rolls in the oven until slightly crispy.

Spoon three to four hot meatballs and plenty of sauce into each roll.

Top with a slice of provolone cheese and broil for one minute until melted.

Place the chuck roast at the bottom of the pot.

Scatter the sliced onions and minced garlic over the meat.

Pour the beef broth, soy sauce, and Worcestershire sauce completely over the roast.

Cover and cook on low for eight hours.

Remove the beef and shred it gently with two forks.

Strain the dark cooking liquid into small bowls for dipping.

Pile the shredded meat high on French rolls and serve with the au jus.

Spray the inside of your cooker lightly with nonstick spray.

Mix the browned sausage, frozen hashbrowns, and one cup of the cheddar cheese in the pot.

In a separate bowl, whisk the sour cream, cream of chicken soup, milk, and black pepper.

Pour the creamy mixture over the potatoes and stir to combine thoroughly.

Cook on low for four hours until the potatoes are tender and bubbly.

Sprinkle the remaining cup of cheddar cheese over the top.

Cover for five more minutes until the cheese melts completely.

Place the browned ground beef into the cooker.

Pour the kidney beans, diced tomatoes, and beef broth over the meat.

Stir in the chili powder to season the liquid.

Cook on low for six hours to develop a rich chili flavor.

Stir the uncooked elbow macaroni directly into the hot chili.

Cover and cook on high for thirty minutes until the pasta is completely tender.

Turn off the heat, stir in the shredded cheese, and let it melt before serving.

I've noticed that rinsing the canned beans in cold water removes the metallic, starchy liquid and keeps the chili tasting incredibly fresh.

Toss the cubed beef stew meat, potatoes, carrots, and onion into the pot.

Whisk the beef broth and tomato paste together until smooth.

Pour the red liquid over the meat and vegetables.

Sprinkle the dried thyme over the top and drop in the two bay leaves.

Cover and cook on low for eight hours until the beef falls apart easily.

Discard the bay leaves.

Stir well to let the starchy potatoes naturally thicken the rich gravy.

Lay the chicken thighs evenly across the bottom.

Whisk the soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small bowl.

Pour the dark marinade over the chicken.

Cover and cook on low for five hours.

Remove the chicken to a cutting board and leave the liquid in the pot.

Turn the pot to high, stir in the cornstarch slurry, and let the sauce thicken for fifteen minutes.

Slice the chicken, return it to the sticky glaze, and serve immediately.

Season the short ribs generously with salt.

Place the chopped carrots, onion, and smashed garlic at the bottom of the pot.

Lay the seasoned short ribs over the vegetables.

Pour the red wine and beef broth over the meat.

Drop the fresh rosemary sprigs directly into the liquid.

Cover and set to low for eight hours until the meat completely shrinks away from the bones.

Discard the bones and rosemary stems, and serve the meat with the strained braising liquid.

A helpful trick is to sear the ribs in a blazing hot cast-iron skillet for exactly three minutes a side before slow-cooking to lock in an unbelievable crust.