25 Easy Crockpot Dinners You Can Set and Forget

Place your chuck roast into the slow cooker.

Scatter carrots and chopped potatoes around the meat.

Sprinkle the dry onion soup mix over everything.

Pour the beef broth carefully into the pot.

Cover and cook on low for eight hours.

Place the chicken breasts in the pot.

Top the meat with minced garlic and parsley.

Slice the butter and scatter it over the top.

Pour the chicken stock around the edges.

Cook on low for six hours until done.

Place sliced onions at the bottom of the pot.

Rub the pork shoulder with brown sugar and paprika.

Set the seasoned meat right on top of the onions.

Pour the barbecue sauce over the whole roast.

Cook on low for ten hours until totally soft.

Shred the meat and mix it with the juices.

I have noticed that resting the pork makes shredding easier.

Put the diced potatoes into your cooker.

Pour the chicken broth over the potatoes.

Cook on high for four hours until potatoes turn soft.

Mash half the potatoes right in the pot.

Stir in the heavy cream and cheddar cheese.

Sprinkle the cooked bacon on top before serving.

Drop the frozen meatballs into the pot.

Whisk the honey, soy sauce, and garlic together.

Pour the liquid mixture over the meatballs.

Stir everything gently to coat the meat evenly.

Cook on low for four hours.

Garnish with sesame seeds right before eating.

Pour the rinsed beans into the cooker.

Dump the diced tomatoes directly over the beans.

Scatter the frozen corn over the mixture.

Sprinkle the chili powder thoroughly across the top.

Pour the vegetable broth in gently.

Cook on low for six hours.

I have made this dozens of times and extra chili powder works magic.

Rub the olive oil completely over the turkey breast.

Sprinkle the meat evenly with black pepper.

Place the turkey into the pot.

Lay the lemon slices and rosemary sprigs around the meat.

Cook on low for six hours until fully done.

Slice the sausage links into thick rounds.

Place the meat into the bottom of the pot.

Dump the sliced peppers and onions over the meat.

Pour the marinara sauce over the vegetables.

Sprinkle the oregano over the top.

Cook on low for six hours.

Dump the broccoli and carrots into the cooker.

Pour the chicken stock over the fresh vegetables.

Cook on low for four hours until vegetables soften.

Stir the heavy cream into the pot gently.

Mix the cheddar cheese in slowly until melted.

Let it sit for ten minutes before serving.

A helpful trick is shredding your own cheese so it melts perfectly.

Place the sliced steak into your pot.

Whisk the teriyaki sauce, broth, and ginger together.

Pour the liquid mixture over the sliced beef.

Cook on low for six hours until meat shreds easily.

Top with chopped green onions right before eating.

Set the pork shoulder into the slow cooker.

Pour the orange juice and lime juice over the meat.

Sprinkle the cumin and oregano across the pork.

Cook on low for eight hours until completely soft.

Shred the meat with two forks.

Sear the shredded meat in a hot skillet briefly.

Put the chicken breasts into the pot.

Scatter the sun-dried tomatoes around the meat.

Cook on low for six hours until perfectly done.

Pour the heavy cream into the pot carefully.

Mix the Parmesan cheese and fresh spinach in gently.

Cover for ten more minutes until spinach wilts.

Place the chopped onion into the pot bottom.

Set the beef short ribs over the onions.

Pour the red wine and beef stock over the meat.

Drop the fresh thyme sprigs into the liquid.

Cook on low for eight hours until meat falls off the bone.

Drop the sliced onions and butter into the pot.

Cook the onions on high for four hours until dark brown.

Pour the beef broth over the caramelized onions.

Stir the balsamic vinegar in slowly.

Toss the thyme sprigs into the soup.

Cook on low for another four hours.

Place the Arborio rice and mushrooms into the cooker.

Pour the chicken broth and white wine over everything.

Stir the mixture gently to combine the ingredients.

Cook on high for two hours until rice gets plump.

Mix the Parmesan cheese in vigorously before serving.

Set the pork loin into the slow cooker.

Whisk the vinegar, honey, garlic, and rosemary together.

Pour the liquid mixture over the meat carefully.

Cook on low for six hours.

Brush the cooked juices over the meat repeatedly before slicing.

Lay the chicken breasts flat in the pot.

Scatter the chopped artichokes over the meat evenly.

Place the cream cheese cubes across the top.

Cook on low for four hours.

Stir the fresh spinach and mozzarella in gently.

Cover for fifteen minutes until cheese fully melts.

Place the chicken thighs into the cooker.

Whisk the soy sauce, brown sugar, and sesame oil together.

Pour the dark sauce completely over the chicken.

Cook on low for four hours.

Toss the fresh broccoli florets into the pot.

Cook for thirty more minutes until broccoli turns bright green.

I have noticed that mixing the broccoli late keeps it totally crisp.

Put the chicken breasts directly into the pot.

Whisk the peanut butter, soy sauce, lime juice, and ginger.

Pour the thick sauce over the chicken breasts.

Cook on low for four hours until completely tender.

Shred the meat gently and mix it with the sauce.

Set the lamb shanks into the slow cooker.

Pour the beef stock and crushed tomatoes over the meat.

Drop the smashed garlic and rosemary into the liquid.

Cook on low for eight hours until meat separates easily.

Serve the shanks whole with the juices poured over them.

Pour the fish broth and diced tomatoes into the pot.

Sprinkle the red pepper flakes into the liquid.

Cook the broth on high for three hours.

Drop the raw shrimp and clean mussels into the hot liquid.

Cover and cook for thirty minutes until mussels open.

I have made this dozens of times and discarding unopened mussels is a must.

Place the veal shanks carefully into the pot.

Scatter the diced carrots and celery around the meat.

Pour the white wine and chicken broth over everything.

Cook on low for eight hours until completely tender.

Carefully remove the meat to keep it intact.

Rub the duck legs completely with kosher salt.

Place the salted meat directly into the cooker.

Drop the thyme, bay leaves, and peppercorns around the meat.

Cook on low for eight hours until fat fully renders.

Move the legs to a baking sheet and broil briefly.

Drop the chopped bacon and beef cubes into the pot.

Scatter the pearl onions and mushrooms evenly over the top.

Pour the red wine completely over the meat and vegetables.

Cook on low for eight hours until beef falls apart.

Stir the mixture gently before ladling into bowls.

Pour the crushed tomatoes and white wine into the cooker.

Drop the smashed garlic and chili flakes into the pot.

Cook the liquid on high for two hours until bubbling.

Toss the fresh mussels into the hot tomato broth.

Cover and cook for thirty minutes until shells pop open.