Quick & Easy Crockpot Dinners

These satisfying slow-cooker suppers are perfect for your busy schedule. Just toss in the ingredients and let your slow cooker do all the work.


Photo: Jennifer DavickPhoto: Jennifer Davick























Chicken Thighs with Carrots and Potatoes
Ingredients
1 medium onion
4 medium-size new potatoes (about 1 lb.)
2 cups baby carrots
1/4 cup chicken broth
1/4 cup dry white wine or chicken broth
1 tsp. minced garlic
1/2 tsp. dried thyme
1 1/4 tsp. salt, divided
1/2 tsp. pepper divided
1 tsp. paprika
6 skinned, bone-in chicken thighs

Preparation
Halve onion lengthwise, and cut into 1/4-inch-thick slices. Cut potatoes into 1/4-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.

Combine broth, next 3 ingredients, 3/4 tsp. salt, and 1/4 tsp. pepper. Pour over vegetables.

Combine paprika and remaining 1/2 tsp. salt and 1/4 tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.

Cover and cook on low 6 hours or until chicken is done and vegetables are tender.

Related: 15 Hearty Chili Recipes

Photo: Jennifer DavickPhoto: Jennifer Davick























Italian Pot Roast
Ingredients
1 (8-oz.) package sliced fresh mushrooms
1 large sweet onion, cut in half and sliced
1 (3- to 4-lb.) boneless chuck roast, trimmed
1 tsp. pepper
2 Tbsp. olive oil
1 (1-oz.) envelope dry onion soup mix
1 (14-oz.) can beef broth
1 (8-oz.) can tomato sauce
3 Tbsp. tomato paste
1 tsp. dried Italian seasoning
2 Tbsp. cornstarch

Preparation
Place mushrooms and onion in a lightly greased 5- to 6-qt. slow cooker.

Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.

Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast, pour beef broth and tomato sauce over roast. Cover and cook on low 8 to 10 hours or until meat shreds easily with a fork.

Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.

Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juice in slow cooker, stirring until blender.
Increase slow cooker heat to high. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.

Related: 20 One-Dish Dinners

Photo: Jennifer DavickPhoto: Jennifer Davick























King Ranch Chicken
Ingredients
4 cups chopped cooked chicken
1 large onion, chopped
1 large green bell pepper, chopped
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) can diced tomatoes and green chiles
1 garlic clove, minced
1 tsp. chili powder
12 (6-inch) fajita-size corn tortillas
2 cups (8 oz.) shredded sharp Cheddar cheese

Preparation
Stir together first 8 ingredients. Tear tortillas into 1-inch pieces; layer one-third of tortillas pieces in a lightly greased 6-qt. slow cooker. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Cover and cook on low 3 1/2 hours or until bubbly and edges are golden brown. Uncover and cook on low 30 minutes.

Related: Easy Make-Ahead Casseroles























Easy Brunswick Stew
Ingredients
3 lb. boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-oz.) can crushed tomatoes
1 (18-oz.) bottle barbecue sauce
1 (14-oz.) can chicken broth
1 (9-oz.) package frozen baby lima beans, thawed
1 (9-oz.) package frozen corn, thawed
6 Tbsp. brown sugar
1 tsp. salt

Preparation
Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-qt. slow cooker.

Cover and cook on low 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.

Related: 25 Slurp-Worthy Soups and Stews

Photo: Jennifer DavickPhoto: Jennifer Davick























Slow-Cooker Turkey Chili
Ingredients
1 1/4 lb. lean ground turkey
1 large onion, chopped
1 garlic clove, minced
1 (1.25-oz.) envelope chili seasoning mix
1 (12-oz.) can beer
1 1/2 cups frozen corn kernels
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can black beans, drained and rinsed
1 (8-oz.) can tomato sauce
3/4 tsp. salt
Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Preparation
Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on low 6 hours. Serve with desired toppings.

See 13 More Slow-Cooker Suppers

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