4 Delicious and Easy Slow Cooker Recipes

Chicken pot pie

1. Lay down some boneless skinless chicken thighs in the bottom of your crock pot. Add half a cup of chicken broth on top and season with salt, pepper, onion powder and a quarter teaspoon each of dried rosemary and dried thyme.

2. Add in two cans of some cream of chicken soup. With a small spatula smooth it out to form a flat layer over the top of the chicken.

3. Wash three Yukon gold potatoes, chop into bite sized pieces without peeling and throw them in.

4. Add in a big spoonful of minced garlic and a bag of frozen mixed vegetables.

5. Pop the lid on and cook on high for about four hours.

6. Once the potpie is almost done, make some biscuits. With a fork or your hands, mix two cups of self-rising flour and one cubed stick of salted cold butter, until it is crumbly.

7. Add in one cup of whole buttermilk and mix it in with a fork without overdoing it.

8. Clean your surface and put some plenty of flour on it and on your hands, and knead and fold the dough to create layers. Roll it out a bit, but not too thin. Then with a biscuit cutter form it into biscuits.

9. Place that on a silicone baking mat on a cookie sheet and bake at 450 for about 12 minutes.

10. While the biscuits are in the oven, finish up the pot pie filling: shred up the chicken thighs with forks and mix in half a cup of sour cream.

11. Serve with a biscuit on top and add some black pepper to taste.

This looks and smells amazing, and it made for an incredible dinner. This is the best crockpot version of chicken pot pie that I have ever come across, and probably my favorite recipe out of the four.

Chicken parmesan soup

1. Add two boneless skinless chicken breasts to the bottom of your crock pot, followed by a big spoonful of minced garlic, a 28 ounce can of crushed tomatoes and a normal sized can of tomato sauce. Season with a teaspoon each of salt, pepper and Italian seasoning, and mix.

2. Add four cups of chicken broth, put the lid on and cook on high for four hours.

3. Once the chicken is done, remove it into a separate little mixing bowl and shred it with two forks.

4. Into the crock pot, add one cup of this shaved or shredded Parmesan cheese and a cup of heavy whipping cream, and give that a quick mix.

5. Add in about eight ounces of uncooked rotini pasta, as well as that shredded chicken. Mix, put the lid back on and cook on high for 15 more minutes.

6. In a skillet, melt down some garlic Parmesan basil butter and toast half a cup of Italian-style breadcrumbs in that butter until golden brown.

7. Top your soup with the breadcrumbs and some shredded mozzarella, and serve with breadsticks.

Definitely a new family favorite. This recipe makes a ton and reheats really well, so it will make excellent leftovers.

Chili stuffed baked potatoes

1. Wash and scrub four big russet potatoes, poke some holes in them, drizzle them with a little bit of olive oil, sprinkle on some sea salt and massage it in well with your hands.

2. Wrap each potato tightly in tin foil and cook under the lid on high for 4 1⁄2 hours.

3. For the chili, brown up a pound of ground beef, seasoning with garlic salt, onion powder and black pepper.

4. Transfer the meat into a small crockpot, draining the grease. Add in one can of tomato sauce and one can of chili beans. Add some chili seasoning, give it a quick stir and cook on low for as long as it takes to finish off those baked potatoes.

5. Check that the potatoes are tender, cut them up on a plate, top with some butter, salt and pepper, add on the chili, and finally lots of cheese and sour cream.

This is comfort food at its finest. I think that it is genius, and the whole family enjoyed it so much.

Pork roast

1. For the seasoning blend, mix rosemary, oregano, thyme, sage, nutmeg, and black pepper.

2. To the bottom of your crockpot, add one can of cream of chicken soup and one can of cream of mushroom soup. Dump in a package of pork gravy mix, sprinkle in some onion powder or a sliced onion, and mix it well.

3. Get a pork shoulder roast – mine was three pounds. Remove some of the fat on the back and pat it dry with a paper towel. Sprinkle the seasoning blend over the meat and massage it into both sides.

4. Transfer the mix into the crockpot over, and add in some carrots, peeled and chopped into large chunks.

5. Put the lid on and cook on low for about eight hours.

6. Once it is ready, remove the carrots and the meat into separate bowls, and put the gravy through a fat separator. Shred the meat, pour in the gravy without the fat, and serve!

The meal does not look too appetizing, but trust me, it is delicious, so tender and flavorful. Consider serving the gravy on the side and having everyone drizzle it onto their own plate instead of mixing it with the meat at the end.

Easy slow cooker recipes

I hope that there was at least one recipe in here that caught your attention and will help you with your meal planning. What is your favorite easy slow cooker recipe?

Do you use a crock pot a lot in the kitchen? Let me know in the comments!