If you’ve ever wanted homemade bread without all the work, this slow cooker bread is my favorite easy trick. As a busy mom, I love that a few simple ingredients and my slow cooker turn into a warm, soft loaf with hardly any effort.

Slow Cooker Bread Ingredients

• Yeast: You can use active dry yeast in place of instant yeast. You will need to increase the rise time by 20-30 minutes, as it is not as fast-acting as instant yeast.
• Flour: You can use bread flour instead of all-purpose. The type and brand of flour you use will determine how much water it needs. You may need to add more water to your dough.
• Water Temp: Aim for 100-110 degrees. Use an instant-read thermometer to make sure your water is not too hot, or it will kill the yeast.
• Oil: I used olive oil; you can use any cooking oil you prefer.

How to Make Slow Cooker Bread

I know some of you are intimidated by making bread, but trust me, this recipe is simple. Follow my instructions below, and while it cooks, make some honey butter or Texas Roadhouse cinnamon butter to enjoy with it when it’s done!

Mix and Rise

1. Mix: To the bowl of a stand mixer, add warm water, sugar, and instant yeast. Mix and let proof for 5 minutes, until the yeast dissolves and starts to turn foamy.
2. Combine: Add all-purpose flour, olive oil, and salt. Using a dough hook, knead the dough on low speed until it forms a smooth ball and begins to pull away from the sides and bottom of the bowl. This will take about 4-5 minutes. If your bread dough feels dry, add water 1 tablespoon at a time, mixing until fully incorporated. If the dough feels very sticky, add flour, 1 tablespoon at a time, mixing until fully incorporated. The dough should feel tacky and smooth, not sticky or dry.
3. Let Rise: Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 30 minutes, until doubled in size.
4. Form Ball: Spray the inside of the slow cooker with non-stick cooking spray. Take a piece of parchment paper and place it into the crockpot, making sure it’s big enough to line the sides. Once the dough doubles in size, gently transfer it to the counter. The oil from the bowl should coat the dough so it doesn’t stick. Shape the dough into a round ball by cupping your hands around the sides and pulling it toward yourself. Do this a few times until a smooth, round ball forms.

Cook

5. Cook: Carefully place the dough ball into the slow cooker and cover with the lid. Turn it on HIGH and cook for 2 hours.
6. Broiler: Once the bread is done cooking, the top of the loaf will be pale. If you want the crust to be golden on top, place the bread on a baking sheet and broil for 3-4 minutes. Remove the slow cooker bread to a wire rack and let it cool completely before slicing.

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Slow Cooker Bread

Make homemade bread without turning on the oven. This slow cooker bread is soft, fluffy, and incredibly easy to make.

Course Bread

Cuisine American

Keyword 2 hour slow cooker bread, crockpot bread, slow cooker bread, slow cooker bread recipe

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Rise 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 8 servings

Calories 201kcal

Author Alyssa Rivers

Equipment

• 1 6 Qt. Slow Cooker

Ingredients

• 1 cup warm water
• 2 tablespoons sugar
• 1 packet instant yeast 2 ¼ teaspoons
• 3 cups all-purpose flour
• 2 tablespoons olive oil or preferred oil
• 1 teaspoon salt

Instructions

• To the bowl of a stand mixer, add 1 cup warm water, 2 tablespoons sugar, and 1 packet instant yeast. Mix and let proof for 5 minutes, until the yeast dissolves and starts to turn foamy.
• Add 3 cups all-purpose flour, 2 tablespoons olive oil, and 1 teaspoon salt. Using a dough hook, let the dough knead on low speed until the dough forms a smooth ball and begins to pull away from the sides and bottom of the bowl. This will take about 4-5 minutes. If your dough feels dry, add water 1 tablespoon at a time, mixing until fully incorporated. If the dough feels very sticky, add flour, 1 tablespoon at a time, mixing until fully incorporated. The dough should feel tacky and smooth, not sticky or dry.
• Place the dough in an oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 30 minutes, until doubled in size.
• Spray the inside of the slow cooker with non-stick cooking spray. Take a piece of parchment paper and place it into the crockpot, making sure it's big enough to line the sides.
• Once the dough is doubled, gently remove it to the counter. The dough should be coated in oil from the bowl so it doesn't stick to the counter. Shape the dough into a round ball by cupping your hands around the sides of the dough and pulling it towards yourself. Do this a few times until a smooth round ball is formed. Carefully place the dough ball into the slow cooker and cover with the lid. Turn it on HIGH and cook for 2 hours.
• Once the bread is done cooking, the top of the loaf will be pale. If you want to add an even golden color to the top, place the bread on a baking sheet and broil in the oven for 3-4 minutes. Remove the bread to a cooling rack and let it cool completely before slicing.

Video

Notes

Leftover & Make Ahead Instructions

• Fridge: Store bread at room temperature in an airtight bag or container for 3–4 days.
• Freezer: Wrap bread tightly in plastic wrap and place it in a freezer-safe bag. Store for up to 2 months.
• Make Ahead: Make the dough and place it in the fridge to rise overnight. The next day, shape the dough into a ball and let it sit at room temperature for 20–30 minutes before placing it in the slow cooker.

Nutrition

Calories: 201kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 59mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 8mg | Iron: 2mg

More Simple Bread Recipes

If you loved this slow cooker bread recipe, you have to try these other easy recipes!

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This crockpot chicken marsala brings restaurant-style flavor straight to your slow cooker. Tender chicken, mushrooms, and a rich, savory sauce come together for an effortless dinner you’ll want on repeat.

Crockpot Chicken Marsala Ingredients

• Chicken: Aim for 1-inch thickness for even cooking. If thick, slice in half lengthwise or gently pound thinner.
• Searing chicken: You can skip this step, but it adds a lot of flavor and gives the chicken a better color.
• Creamy: If you want a creamy sauce, add a splash of cream at the end.
• Mushrooms: Use cremini or baby bella mushrooms for the best flavor.

How to Make Crockpot Chicken Marsala

This crock pot chicken marsala recipe is hands-off cooking at its best! A quick sear and the slow cooker takes over, turning the chicken tender and the sauce rich. Pair with your favorite sides for an easy weeknight winner!

1. Sear: Heat olive oil in a large skillet over medium-high heat, then season the chicken with salt and pepper. Add chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
2. Combine and Cook: To the crockpot, add diced shallot, minced garlic, Marsala wine, chicken broth, and sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. When the chicken’s internal temperature reaches 165°F, transfer it to a plate and cover to keep warm.
3. Cornstarch Slurry and Cook: In a small bowl, whisk the cold water and cornstarch to make a slurry, then pour it into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened.
4. Serve: Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve crockpot chicken marsala over pasta or potatoes, then garnish with fresh parsley.

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Crockpot Chicken Marsala

This easy crockpot chicken marsala combines tender chicken, mushrooms, and a rich marsala sauce for a dinner that’s simple, cozy, and repeat-worthy.

Course Dinner, Main Course

Cuisine Italian American

Keyword crockpot chicken marsala, crockpot chicken marsala recipe, slow cooker chicken marsala

Prep Time 15 minutes minutes

Cook Time 4 hours hours 20 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 4 servings

Calories 326kcal

Author Alyssa Rivers

Ingredients

• 4 boneless skinless chicken breasts about 2 pounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 medium finely diced shallot or ½ small yellow onion
• 3 teaspoons minced garlic about 3 cloves
• 1 cup Marsala wine dry or cooking wine
• 1 cup chicken broth
• 8 ounces sliced mushrooms about 1 ½ cups
• 2 tablespoons cold water
• 2 tablespoons cornstarch
• fresh parsley as garnish

Instructions

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 4 boneless skinless chicken breasts with 1 teaspoon salt and ½ teaspoon pepper. Add the chicken to the hot skillet and cook for 2-3 minutes per side. You want your chicken to be golden brown on both sides. Place the seared chicken in the crockpot.
• To the crockpot, add 1 medium finely diced shallot, 3 teaspoons minced garlic, 1 cup Marsala wine, 1 cup chicken broth, and 8 ounces sliced mushrooms. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. The internal temperature of the chicken should reach 165 degrees. Remove the chicken to a plate and cover to keep warm.
• In a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons cornstarch to make a slurry.
• Pour the slurry into the crockpot and stir. Cook on HIGH for 15-20 minutes, until the sauce is thickened. Return the chicken to the crockpot and cook for an additional 5 minutes to warm the chicken through. Serve over pasta or potatoes and top with fresh parsley as a garnish.

Video

Notes

Storage & Reheating Instructions

• Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet over low heat until heated through.
• Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition

Calories: 326kcal | Carbohydrates: 16g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 941mg | Potassium: 698mg | Fiber: 1g | Sugar: 7g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

More Easy Slow Cooker Chicken Recipes

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This horseradish pot roast is pure comfort food with a flavorful twist. The beef cooks low and slow until fork-tender, soaking up a rich, savory sauce with just enough horseradish to add depth without being overwhelming.

Ingredients for Horseradish Pot Roast

• Beef Options: While chuck roast works best, you can also use bottom round or eye of round.
• Add Potatoes: For a heartier meal, toss in 1–2 lbs of baby potatoes (requires a 7–8 quart slow cooker).
• Extra Veggies: Carrots, celery, or mushrooms can be added, stick to about 1 cup each (up to 3 cups total). If adding, pour in ¼–½ cup extra beef broth to keep the sauce flavorful.
• Season to Taste: After whisking in the sour cream, taste the sauce and adjust with more salt and pepper if needed.
• Swap the Liquid: Replace some or all of the beef broth with red wine or beer to change the flavor.

How to Make Horseradish Pot Roast

This pot roast recipe is easy to make and full of flavor, with just the right hint of horseradish that mellows as it cooks. For a little extra kick, stir 1–2 teaspoons of horseradish into the sour cream when finishing the sauce. Serve it over mashed potatoes or rice, or turn it into a cozy French Dip style sandwich.

1. Sear: Pat the roast completely dry with paper towels and season all sides with salt and pepper. Heat a large skillet over medium-high heat. Sear the roast on all sides until a brown crust forms, about 3 minutes per side.
2. Add Onion: Place the roast in the bottom of a large slow cooker, then add the onion over the top.
3. Start the Sauce: Once the roast is removed from the skillet, reduce the heat to medium and add the beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat.
4. Combine: Add the tomato paste, horseradish, garlic, and Worcestershire, and stir until combined. Pour over the roast.
5. Slow Cook: Add the thyme to the slow cooker. Cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
6. Add Slurry: In the final 45-60 minutes of cooking, skim off any fat, then whisk the cornstarch and cold water in a small bowl to make a slurry. Add it to the slow cooker.
7. Serve: Once the roast is tender and the sauce has thickened, discard the thyme. Remove the meat, cover with foil, and whisk some sauce into the sour cream until smooth, then stir it back into the slow cooker. Shred or slice the horseradish pot roast as desired and serve.

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Horseradish Pot Roast

This horseradish pot roast is classic comfort with a bold twist, slow-cooked until fork-tender in a rich, savory sauce.

Course Dinner, entree, Main Course, main dish

Cuisine American

Keyword best pot roast recipe, crockpot pot roast, horseradish beef, Horseradish Pot Roast, Horseradish Pot Roast recipe, horseradish roast, pot roast, pot roast recipe, slow cooker beef recipe, slow cooker pot roast

Prep Time 15 minutes minutes

Cook Time 9 hours hours 15 minutes minutes

Total Time 9 hours hours 30 minutes minutes

Servings 8 servings

Calories 354kcal

Author Alyssa Rivers

Equipment

• 1 6-8 quart slow cooker
• 1 large 12-14 inch skillet

Ingredients

• 3-4 pound boneless beef chuck roast
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 1 chopped yellow onion about 1 ½ cups
• 1 cup beef broth
• 3 tablespoons tomato paste
• ⅓ cup prepared horseradish more or less to taste
• 2 tablespoons minced garlic about 6 cloves
• 1 tablespoon Worcestershire sauce
• 3 sprigs fresh thyme or 1 teaspoon dried thyme
• 3 tablespoons cornstarch to thicken
• 3 tablespoons cold water to thicken
• ¼ cup sour cream

Instructions

• Pat a 3-4 pound boneless beef chuck roast completely dry with paper towels and season all sides with 1 ½ teaspoons salt and ½ teaspoon ground black pepper. Heat a large skillet over medium-high heat, then sear the roast on all sides until a brown crust forms, about 3 minutes per side.
• Place the roast in the bottom of a large slow cooker, then add 1 chopped yellow onion over the top.
• Once the roast is removed from the skillet, reduce the heat to medium and add 1 cup beef broth. Use a wooden spoon to gently scrape up all the browned bits from the bottom of the skillet, then turn off the heat. Add 3 tablespoons tomato paste, ⅓ cup prepared horseradish, 2 tablespoons minced garlic, and 1 tablespoon Worcestershire sauce, and stir until combined. Pour over the roast.
• Add 3 sprigs fresh thyme to the slow cooker, then cover and cook on LOW for 9-10 hours, or on HIGH for 6-8 hours.
• At the last 45-60 minutes of cooking, skim off any fat before whisking together 3 tablespoons cornstarch and 3 tablespoons cold water in a small bowl to make a slurry, then add it to the slow cooker.
• Once the roast is tender and the sauce has thickened, discard the thyme sprigs. Remove the meat to a plate and cover with aluminum foil.
• Whisk a little of the roast liquid into a small bowl with ¼ cup sour cream until the sour cream is runny and warm, then add it to the slow cooker.
• Shred or slice the roast if desired, then add it back to the slow cooker and serve.

Video

Notes

Storage Instructions

• Fridge: Store leftovers in an airtight container in the fridge up to 5 days.
• Reheating: Microwave in 60 second bursts until 165°F, or bake covered at 350°F for about 30 minutes until 165°F.
• Freezer: Best if thawed in the fridge 1 to 2 days before cooking. Cook from the bag (skip sear) or thaw, pat dry, and sear first.
• Make ahead: Assemble in the slow cooker insert and refrigerate up to 24 hours. Cook as directed, adding 1 to 1.5 hours if starting cold.

 

Nutrition

Calories: 354kcal | Carbohydrates: 8g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 806mg | Potassium: 725mg | Fiber: 1g | Sugar: 3g | Vitamin A: 179IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 4mg

What to Serve With Pot Roast

Side Dishes

Brown Sugar Glazed Carrots

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If you’re hosting anything and need a quick appetizer, these crockpot grape jelly little smokies are it. Dump everything in the slow cooker, walk away, and come back to glossy, flavorful sausages that people hover around all night.

Crockpot Little Smokies Ingredients

• Sauce Swap: Instead of chili sauce, use your favorite BBQ sauce. Avoid smoky BBQ sauce so the smoke flavor isn’t overpowering.
• Meat Swap: Instead of little smokies, you could use sliced kielbasa or other smoked sausage.

How to Make Crockpot Grape Jelly Little Smokies

These crockpot grape jelly little smokies have always been my go-to! They are so easy and literally everyone loves them. Making them in a crockpot makes them even easier and more game day, party ready! They are easy to keep warm and serve up with some stuffed mushrooms, deviled eggs, and million dollar dip!

1. Add: To a crockpot, add grape jelly, chili sauce or BBQ sauce, and little smokies.
2. Cook: Stir to combine. Put the lid on your slow cooker and cook on HIGH for 1 1/2 hours or LOW for 3 hours.

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Crockpot Grape Jelly Little Smokies

These crockpot grape jelly little smokies are sweet, savory, and coated in a sticky glaze that everyone loves.

Course Appetizer

Cuisine American

Keyword crockpot bbq little smokies, crockpot grape jelly little smokies, crockpot grape jelly little smokies recipe, crockpot little smokies, slowcooker grape jelly little smokies

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 12 servings

Calories 327kcal

Author Alyssa Rivers

Ingredients

• 1 cup grape jelly
• 1 (12-ounce) Jar chili sauce or favorite BBQ sauce about 1 ½ cups
• 2 (14-ounce) packages little smokies

Instructions

• To a crockpot, add 1 cup grape jelly, 1 (12-ounce) Jar chili sauce or favorite BBQ sauce, and 2 (14-ounce) packages little smokies and stir to combine.
• Cover and cook on high for 1 ½ hours or low for 3 hours.

Notes

Storage & Reheating Instructions

• Fridge: Once cooled, store in an airtight container in the fridge for 3-4 days.
• Reheat: Reheat on the stove over medium heat until the sauce is bubbling and the little smokies are heated through.
• Freezer: Freeze in a freezer-safe airtight container for up to 2 months.

Nutrition

Calories: 327kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 977mg | Potassium: 202mg | Fiber: 1g | Sugar: 24g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

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Slow cooker bourbon meatballs are an easy, set-it-and-forget-it favorite. Frozen meatballs simmer in a sweet, sticky bourbon sauce, making them perfect for an appetizer or a simple dinner with just 10 minutes of prep.

Slow Cooker Bourbon Meatball Ingredients

• Meatballs: Frozen meatballs make this recipe so EASY! Make my homemade meatballs if you prefer. Frozen meatballs can release excess moisture as they cook. You can thaw them first if you prefer.
• Bourbon: If you don’t want to use bourbon, you can use apple juice or apple cider instead!
• Make it Spicy: Garnish your meatballs with red pepper flakes before serving for a kick of spice!

How to Make Slow Cooker Bourbon Meatballs

Whether you’re making these for a party or serving them over mashed potatoes for an easy dinner, the process is quick and hands-off. Follow the simple steps below and let the slow cooker work its magic.

1. Add Meatballs: Spray the inside bowl of a slow cooker with non-stick cooking spray. Place the frozen meatballs in the bottom of the slow cooker.
2. Whisk Sauce: In a medium bowl, add the bourbon, brown sugar, honey, soy sauce, Worcestershire sauce, and minced garlic. Whisk until combined, and the sugar is dissolved.
3. Add Sauce and Cook: Pour the bourbon sauce over the meatballs. Give it a stir to make sure the meatballs are all coated. Cook on LOW for 3 hours, or HIGH for 2 hours, stirring occasionally to coat the meatballs in the sauce.
4. Thicken Sauce: In the last hour of cooking, combine the cornstarch and water in a small bowl. Pour the cornstarch slurry into the crockpot and stir to combine. Cover with the lid and cook for the remaining hour until the sauce thickens. Adjust the slow cooker setting to the warm setting until you are ready to serve them. Serve as an appetizer with toothpicks, or as a meal with rice if you desire.

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Slow Cooker Bourbon Meatballs

Sweet and saucy slow cooker bourbon meatballs made with frozen meatballs for an easy, hands-off recipe. Perfect for game day, holidays, or weeknights.

Course Appetizer

Cuisine American

Keyword crock pot bourbon meatballs, slow cooker bourbon meatballs recipe

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 138kcal

Ingredients

• 1 (26-ounce) bag frozen meatballs precooked
• ⅓ cup bourbon apple juice or apple cider
• ½ cup brown sugar
• ⅓ cup honey
• ½ cup low-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 2 cloves minced garlic
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

• Spray the inside bowl of a slow cooker with non-stick cooking spray. Place 1 (26-ounce) bag frozen meatballs in the bottom of the slow cooker.
• In a medium bowl, add ⅓ cup bourbon, ½ cup brown sugar, ⅓ cup honey, ½ cup low-sodium soy sauce, 1 tablespoon Worcestershire sauce, and 2 cloves minced garlic. Whisk until combined, and the sugar is dissolved.
• Pour the bourbon sauce over the meatballs. Give it a stir to make sure the meatballs are all coated.
• Cook on LOW for 3 hours, or HIGH for 2 hours, stirring occasionally to coat the meatballs in the sauce.
• In the last hour of cooking, combine 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl. Pour the cornstarch slurry into the crockpot and stir to combine. Cover with the lid and cook for the remaining hour until the sauce thickens.
• Adjust the slow cooker setting to the warm setting until you are ready to serve them. Serve as an appetizer with toothpicks, or as a meal with rice if you desire.

Notes

Storage & Reheating 

• Refrigerator: Once your meatballs have cooled, place them in an airtight container in the fridge. They will keep for 3-4 days.
• Reheating: You can reheat these on the stove. Place them in a saucepan and heat on medium until the meatballs are hot and the sauce is bubbling.

 

Nutrition

Calories: 138kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 606mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

More Easy Slow Cooker Meatball Recipes

Here are some more saucy meatball recipes for you to check out! Let me know which ones are your favorites!

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Dinner

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This easy slow cooker lasagna layers tender noodles with rich meat sauce and three cheeses, all with just 25 minutes of hands on prep. You get classic, cozy lasagna flavor that melds into every bite from slow cooking all day!

Slow Cooker Lasagna Ingredients

• Meat: Use half ground beef and half Italian sausage for a richer flavor.
• Cheese Swap: You can use ricotta cheese instead of cottage cheese. I just like how cottage cheese keeps after cooking for so long.
• Noodles: No-boil or regular lasagna noodles both work; either will soften with the long cook time.
• Cheese: Freshly shredded cheese melts better than pre-shredded.
• Sauce: Use about 3½ cups homemade marinara instead of jarred if you prefer.
• Mushrooms: Sautéed mushrooms add moisture and depth.

How to Make Slow Cooker Lasagna

Lasagna always feels like a labor of love. But, for some reason, when I put it together in a crockpot, it feels so much easier! And I love how perfectly tender the noodles come out! Pair it with my Olive Garden salad and garlic bread!

1. Prep & Brown Meat: Spray the bowl of a slow cooker with nonstick cooking spray, then set aside. Add the ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease, then add the onion and garlic to the skillet, and cook for 2 minutes.
2. Add Sauce Ingredients to Skillet: Stir in the marinara sauce, tomato paste, water, Italian seasoning, salt, and pepper until combined.
3. Combine Cheeses: Combine the cottage cheese, mozzarella, and parmesan in a large bowl.
4. Assemble: To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker.
5. Layer Noodles: Layer about a third of the lasagna noodles on top of the meat sauce, breaking them up as needed.
6. Layer Cheese, Repeat & Cook: Add a third of the cheese mixture on top of the noodles. Repeat the layers twice more, finishing with the last third of the cheese mixture on top. Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender. Turn the slow cooker to WARM and let the crockpot lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with fresh parsley.

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Slow Cooker Lasagna

Classic lasagna made effortless in the slow cooker. Layers of noodles, hearty meat sauce, and three cheeses come together with just 25 minutes of prep.

Course Dinner, entree, Main Course, main dish

Cuisine Italian, Italian American

Keyword crockpot dinner ideas, crockpot lasagna, easy lasagna recipe, Lasagna, lasagna recipe, Slow Cooker Lasagna, slow cooker lasagna recipe, slow cooker recipes

Prep Time 25 minutes minutes

Cook Time 5 hours hours 15 minutes minutes

Total Time 5 hours hours 40 minutes minutes

Servings 8 servings

Calories 423kcal

Author Alyssa Rivers

Equipment

• 1 Slow Cooker 5, 6, or 7-quart

Ingredients

• 1 pound lean ground beef
• 1 cup diced onion about 1 medium onion
• 4 teaspoons minced garlic about 4 cloves
• 1 (26-ounce) jar marinara sauce
• 1 (6-ounce) can tomato paste
• ½ cup water
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 (16-ounce) container small curd cottage cheese
• 2 cups shredded mozzarella cheese
• ½ cup shredded parmesan cheese
• 10 uncooked lasagna noodles
• chopped fresh parsley optional garnish

Instructions

• Spray the bowl of a slow cooker with nonstick cooking spray and set aside.
• Add 1 pound lean ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease.
• Add 1 cup diced onion and 4 teaspoons minced garlic, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce, 1 (6-ounce) can tomato paste, ½ cup water, 2 teaspoons Italian seasoning, 1 teaspoon salt , and ½ teaspoon ground black pepper, and stir to combine.
• Combine the 1 (16-ounce) container small curd cottage cheese, 2 cups shredded mozzarella cheese, and ½ cup shredded parmesan cheese in a large bowl.
• To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles.
• Repeat the layers twice more, finishing with the last third of the cheese mixture on top.
• Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.
• Turn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley.

Video

Notes

Storage & Make Ahead Instructions

• Fridge: Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.
• Freezer: Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.
• Make Ahead: Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.

Nutrition

Calories: 423kcal | Carbohydrates: 41g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1391mg | Potassium: 893mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1050IU | Vitamin C: 13mg | Calcium: 312mg | Iron: 4mg

More Italian-Inspired Dinners

Italian dinners are a family favorite in our house. This is Lasagna, or these Three Cheese Stuffed Pasta Shells are some of my tops! Here are a few more favorites for you to try.

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If you love my classic poppy seed chicken casserole, this crockpot poppy seed chicken is the easiest way to make it. Same creamy, buttery flavor. Same cozy comfort.

Crockpot Poppy Seed Chicken Ingredients

• Ritz Crackers: Buttery crackers like Ritz add a tasty butter flavor and texture as they get toasted!

Crockpot Poppy Seed Chicken Recipe

This fan favorite, dump-and-go version of the classic poppy seed chicken is going to become your new go-to weeknight dinner! Make some soft homemade rolls and a fresh salad while the chicken cooks.

1. Add the Chicken: Spray the bottom of a slow cooker with nonstick cooking spray and place chicken breasts in the bottom.
2. Combine: In a medium bowl, stir together the sour cream, cream of chicken soup, and shredded parmesan cheese. 
3. Pour Over the Chicken: Pour the sour cream mixture over the chicken in the crockpot.
4. Cook: Place the lid on the crockpot, then cook on LOW for 5-6 hours, or HIGH for 3-4 hours. When it’s done, remove the lid and shred chicken with two forks. Stir in 2 teaspoons of poppy seeds.
5. Toast the Crackers: In a large skillet, add the butter and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.
6. Topping: Sprinkle the cracker mixture over the top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!

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Crockpot Poppy Seed Chicken Casserole

All the comfort of poppy seed chicken casserole, made in the crockpot with a crispy topping that actually stays crunchy.

Course Dinner, Main Course

Cuisine American

Keyword Comfort Food, creamy chicken casserole, crock pot poppy seed chicken casserole recipe, crockpot poppyseed chicken, Poppy Seed Chicken Casserole, poppyseed chicken casserole, slow cooker poppy seed chicken, slow cooker poppyseed chicken casserole

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 5 servings

Calories 417kcal

Author Alyssa Rivers

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 (8-ounce) container sour cream
• 1 (10.5-ounce) can cream of chicken soup
• ½ cup shredded parmesan cheese
• 2 teaspoons poppy seeds
• 1 sleeve crushed Ritz Crackers
• ½ cup butter

Instructions

• Spray the bottom of a crock pot with non-stick cooking spray. Place 2 pounds boneless skinless chicken breasts inside the crock pot.
• In a medium bowl, whisk together 1 (8-ounce) container sour cream, 1 (10.5-ounce) can cream of chicken soup, and ½ cup shredded parmesan cheese.
• Pour the sour cream mixture over the chicken in the crock pot.
• Place the lid on the crockpot and cook on LOW for 5-6 hours, or HIGH for 3-4 hours.
• Remove the lid and shred the chicken with two forks. Stir in 2 teaspoons poppy seeds.
• In a large skillet, add ½ cup butter and melt over medium heat. Once the butter is melted, add 1 sleeve crushed Ritz Crackers and toss to coat in the butter. Toast the cracker mixture for 2-3 minutes until golden brown.
• Sprinkle the cracker mixture on top of the chicken mixture. Season with salt and pepper, if needed, and serve over potatoes or rice!

Video

Notes

Storage & Reheating Instructions

• In the Refrigerator: Cool completely, then refrigerate in an airtight container for 3 to 4 days.
• Freezer: Freeze the chicken and sauce (without the topping) in an airtight container for up to 2 months. Thaw overnight and reheat, then add the skillet-toasted Ritz topping fresh.
• Reheating: Microwave individual portions for 1-2 minutes, or until warmed through.

Nutrition

Calories: 417kcal | Carbohydrates: 1g | Protein: 43g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 520mg | Potassium: 695mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 701IU | Vitamin C: 2mg | Calcium: 151mg | Iron: 1mg

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My slow cooker Mexican street corn dip takes all the flavors of elote and turns them into a warm, creamy, cheesy dip. Just toss everything in the crockpot and let it do the work.

Ingredients for Mexican Street Corn Dip

• Corn: Use 4 cups frozen corn straight from the bag, no need to thaw! Fresh off the cob or two (15-oz) cans of drained corn work too.
• Cheese: Shred block cheese for the best melt; pre-shredded doesn’t melt as smoothly. Pepper Jack adds heat, but cheddar, Monterey Jack, Colby Jack, or Oaxaca all work (skip extra salt if using Oaxaca).
• Seasoning: If you don’t have Tajín, mix 1 tablespoon of chili powder with ¼ teaspoon of cayenne for a similar zesty kick.
• Lime Juice: Freshly squeezed lime juice gives the brightest flavor, but bottled lime juice works in a pinch.
• Serving Ideas: Scoop it up with tortilla chips, spread it on tacos or enchiladas, or serve with pita, potato chips, or veggies; the possibilities are endless!

Slow Cooker Mexican Street Corn Dip Recipe

This slow cooker Mexican street corn dip comes together in one pot. It’s super easy to whip up and easy to clean afterward. I love a quick game day dip!

1. Combine: Add the frozen corn, diced green chiles, cream cheese, pepper jack, sour cream, red onion, cilantro, lime juice, Tajín, garlic powder, salt, and pepper to the greased slow cooker. Cover and cook on LOW for 2-3 hours, stirring once or twice.
2. Stir and Serve: Once finished cooking, stir everything together really well, then set the slow cooker to WARM. Top with the cotija cheese or queso fresco, and additional fresh cilantro and Tajín if desired. Then, serve warm with tortilla chips.

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Slow Cooker Street Corn Dip

Creamy, cheesy, and loaded with elote flavor, this slow cooker dip is the easiest way to bring the party. Just toss it in, let it melt together, and grab the chips!

Course Appetizer

Cuisine American, Mexican, Mexican American

Keyword corn dip, crockpot corn dip, crockpot mexican street corn, crockpot mexican street corn dip recipe, crockpot street corn dip, crockpot street corn dip recipe, elote dip, mexican corn dip, mexican street corn, mexican street corn dip, slow cooker mexican street corn, slow cooker mexican street corn dip recipe, slow cooker street corn dip, slow cooker street corn recipe, street corn, street corn dip, street corn recipes

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 10 servings

Calories 249kcal

Author Alyssa Rivers

Equipment

• 1 4 or 6 quart slow cooker

Ingredients

• 4 cups frozen corn
• 1 (4-ounce) can diced green chiles
• 8 ounces cream cheese
• 1 cup shredded pepperjack cheese
• ⅓ cup sour cream
• 3 tablespoons finely diced red onion
• ¼ cup chopped fresh cilantro additional for topping, if desired
• 2 tablespoons fresh lime juice about 1-2 limes
• 1 tablespoon Tajin additional for topping, if desired
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup crumbled cotija cheese, or queso fresco more or less for topping

Instructions

• Add 4 cups frozen corn, 1 (4-ounce) can diced green chiles, 8 ounces cream cheese, 1 cup shredded pepperjack cheese, ⅓ cup sour cream, 3 tablespoons finely diced red onion, ¼ cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon Tajin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper to the bowl of a greased slow cooker.
• Cover and cook on LOW for 2-3 hours, stirring once or twice.
• Once finished cooking, set the slow cooker to WARM and top with 1 cup crumbled cotija cheese, or queso fresco, and additional fresh cilantro and Tajin if desired.
• Serve warm with tortilla chips.

Notes

Make Ahead, Storage, & Reheating Instructions

• Make Ahead: Add everything to the crockpot up to 24 hours before cooking. Cover and refrigerate. When ready, cook as directed, adding 30–60 minutes since it’ll start cold.
• Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: Not recommended, the cheese and cream cheese can turn grainy once thawed.
• Reheat: Warm in the microwave in 30-second bursts, on the stovetop over medium-low, or in the oven at 350ºF for 15–20 minutes.

Nutrition

Calories: 249kcal | Carbohydrates: 20g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 483mg | Potassium: 280mg | Fiber: 3g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 7mg | Calcium: 195mg | Iron: 1mg

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My Slow Cooker Italian Beef is tender, juicy, and loaded with zesty Italian flavor. The secret’s in the way you sear the beef! This creates melt-in-your-mouth meat perfect for sandwiches or hearty dinners.

Slow Cooker Italian Beef Ingredients

• Chuck Roast: Use top round, bottom round, shoulder, or chuck roast, but boneless chuck works best. Its marbling breaks down beautifully for that melt-in-your-mouth texture.
• Shredding: For the best flavor, shred the beef, return it to the crockpot, and heat for 30 minutes so the flavor soaks in completely.

Slow Cooker Italian Beef Recipe

The secret to the best flavor of this Italian Beef recipe is searing the beef. Searing the meat caramelizes the natural sugars and creates a brown crust that is packed with flavor! Don’t skip this step! Then let the slow cooker do its thing!

1. Season & Sear Beef Sides: Season the chuck roast with salt and pepper. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust.
2. Put in Slow Cooker: Place the seared roast in a 5-quart slow cooker.
3. Add the beef consommé, Italian dressing mix, garlic powder, Italian seasoning, and pepperoncini to the slow cooker, then top the roast with butter slices.
4. Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncini if desired.

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Slow Cooker Italian Beef

Tender, juicy, and full of zesty flavor, this Slow Cooker Italian Beef practically shreds itself. Perfect for sandwiches, meal prep, or weeknight dinner.

Course Dinner, Main Course

Cuisine American, Italian American

Keyword italian beef, slow cooker italian beef, slow cooker italian beef recipe, slow cooker italian beef sandwiches

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8 servings

Calories 396kcal

Author Alyssa Rivers

Ingredients

• 3-4 pounds beef chuck roast
• salt and pepper
• 2 tablespoons canola oil
• 2 cups beef consommé or beef broth
• 1 package dry Italian salad dressing
• 1 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1 (12-ounce) jar sliced pepperoncini, drained
• ¼ cup sliced butter

Instructions

• Season 3-4 pounds beef chuck roast with salt and pepper. Heat a large skillet over high heat with 2 tablespoons canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5-quart slow cooker.
• Add 2 cups beef consommé, 1 package dry Italian salad dressing, 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, and 1 (12-ounce) jar sliced pepperoncini, drained, to the slow cooker. Top the roast with ¼ cup sliced butter.
• Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncini if desired.

Video

Notes

Storing & Reheating Instructions

• Refrigerate: Store leftover Italian beef with its juices in an airtight container for up to 4–5 days.
• Freeze: Keep beef with some juices in a heavy-duty freezer bag, pressing out excess air. Freeze up to 3 months.
• Reheat: Warm thawed beef in the microwave, on the stovetop, or in the slow cooker until heated through.

Nutrition

Calories: 396kcal | Carbohydrates: 1g | Protein: 33g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 433mg | Potassium: 611mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 4mg

Different Ways to Serve it Up

This recipe is great for making Italian Beef Sandwiches. But you can serve it over rice or mashed potatoes, stir it into pastas like mac and cheese or garlic mushroom noodles. Here are a few more ideas of what to serve it with.

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Set it and forget it! This slow cooker Korean BBQ chicken is sweet, savory, and just the right amount of spice. Perfect for tossing over rice, piling onto buns, topping a salad, or even making tacos. Weeknight dinner just got easier!

Korean BBQ Chicken Ingredients

• Chicken Choice: If you prefer, you can use chicken breasts, but they may dry out slightly. I prefer boneless, skinless chicken thighs because they stay juicy and tender in the slow cooker.
• Ginger: Fresh ginger gives the best flavor, but ½ teaspoon ground ginger works if that’s what you have on hand.
• Heat Level: Start small, then taste, and adjust to your preferred spice level.
• Soy Sauce: If you are salt sensitive, use low-sodium soy sauce, or half regular soy sauce and half water.

How to Make Korean BBQ Chicken

With just a few simple ingredients and five minutes of prep, this slow cooker Korean BBQ chicken recipe comes together. The result is tender chicken with bold Korean BBQ flavor that everyone will love!

1. Add Chicken: Spray a 4 or 6-quart slow cooker with nonstick cooking spray, then add the chicken to the bottom.
2. Make the Sauce: Whisk brown sugar, soy sauce, sesame oil, garlic, ginger, rice vinegar, and gochujang together in a medium bowl. (Click here for my Korean BBQ sauce recipe.)
3. Cook: Pour the sauce over the chicken, then toss to coat the thighs. Cover, then cook on LOW for 4-5 hours or on HIGH for 3-4 hours. 
4. Shred the Chicken: Use two forks to shred the chicken in the slow cooker. Whisk together cornstarch and water in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens. Serve your crockpot Korean BBQ chicken over warm rice, and garnish with green onions and sesame seeds.

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Slow Cooker Korean BBQ Chicken

My slow cooker Korean BBQ chicken is melt-in-your-mouth tender with the bold flavors of sweet soy, garlic, and sesame. Minimal prep, maximum flavor.

Course Dinner, entree, Main Course, main dish

Cuisine Asian, Asian American, Korean, korean american

Keyword crockpot korean barbeque chicken, crockpot korean bbq chicken, crockpot korean bbq chicken recipe, crockpot korean chicken, korean barbeque, korean bbq chicken, korean bbq sauce, shredded korean bbq chicken, SLow cooker korean barbeque chicken, SLow cooker korean bbq chicken, slow cooker korean bbq chicken recipe, SLow cooker korean chicken

Prep Time 10 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 8 servings

Calories 255kcal

Author Alyssa Rivers

Equipment

• 1 4 or 6 quart slow cooker

Ingredients

• 2 pounds boneless skinless chicken thighs
• ⅔ cup low-sodium soy sauce
• ¾ cup packed brown sugar
• ⅓ cup water
• 2 tablespoons minced garlic about 4-5 cloves
• 1 ½ tablespoons grated fresh ginger
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar or mirin
• 1 tablespoon gochujang chili paste more to taste for additional heat
• 2 tablespoons cornstarch
• 2 tablespoons water
• green onions for garnish
• sesame seeds for garnish

Instructions

• Spray a 4 or 6-quart slow cooker with nonstick cooking spray, then add 2 pounds boneless skinless chicken thighs to the bottom of it.
• Make the sauce by whisking ¾ cup packed brown sugar, ⅔ cup low-sodium soy sauce, ⅓ cup water, 1 tablespoon sesame oil, 2 tablespoons minced garlic, 1 ½ tablespoons grated fresh ginger, 1 tablespoon rice vinegar, and 1 tablespoon gochujang chili paste together in a medium bowl. Pour the sauce over the chicken and toss to coat the thighs.
• Cover and cook on LOW for 4-5 hours or on HIGH for 3-4 hours.
• Use two forks to shred the chicken in the slow cooker. Whisk together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl, then add to the slow cooker and stir to incorporate. Cover and cook for 20-30 minutes, until the sauce thickens.
• Serve over warm rice and garnish with green onions and sesame seeds.

Notes

Storage Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 7 days.
• Freezer: You can freeze the chicken by cooling it completely before storing it in a freezer-safe, airtight bag or container in the freezer for up to 3 months.
• From Frozen: You can use frozen chicken, you will just need to add 1-2 extra hours of cook time.

Nutrition

Calories: 255kcal | Carbohydrates: 25g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 874mg | Potassium: 401mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

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