Best 6 Slow Cooker Dinner Recipes for Cozy Nights

Directions

1. In a large skillet, brown the ground beef or turkey over medium heat. Drain excess fat.

2. Transfer the browned meat to a crockpot.

3. Add the kidney beans, black beans, diced tomatoes, onion, garlic, chili powder, cumin, salt, and pepper.

4. Stir to combine the ingredients.

5. Cover and cook on low for 6-8 hours or high for 3-4 hours.

6. Serve with optional toppings as desired.

Directions

1. Cut chuck roast into large 2-inch chunks.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown beef in batches until crust forms. Set aside.
3. Add butter to skillet, sauté chopped onion and minced garlic until softened and fragrant, about 4-5 minutes.
4. Add tomato paste and Worcestershire sauce to skillet, stir to combine.
5. Pour 1 cup beef broth into skillet to deglaze, scraping browned bits. Simmer for 1 minute.
6. Transfer browned beef chunks to slow cooker.
7. Pour onion-garlic-broth mixture over beef in slow cooker.
8. Add remaining 3 cups beef broth, salt, and pepper. Stir gently to combine.
9. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until beef is fork-tender.
10. About 20 minutes before serving, mix flour with 1/2 cup cold water to make slurry.
11. Stir slurry into slow cooker to thicken sauce. Replace lid and cook remaining time.
12. Cook egg noodles separately according to package instructions until al dente, about 8 minutes. Drain well.
13. Fold cooked noodles into slow cooker just before serving. Stir gently to coat noodles in gravy.
14. Serve hot, optionally garnished with fresh parsley.

Directions

1. In a large mixing bowl, combine beef stew meat with Worcestershire sauce, salt, black pepper, Italian seasoning, and smoked paprika. Toss until coated.
2. Layer halved baby potatoes in the slow cooker base and drizzle with half of the melted butter and olive oil; sprinkle minced garlic on top.
3. Place seasoned beef on top of potatoes and drizzle with remaining butter and olive oil.
4. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until beef is tender and potatoes are cooked through.
5. Stir gently before serving and garnish with fresh parsley.

Directions

1. Lightly season the chicken thighs or breasts with salt and black pepper on both sides.
2. In a small bowl, whisk together honey, soy sauce, ketchup, garlic, ginger, vinegar, and red pepper flakes.
3. Place the chicken in the slow cooker. Pour the sauce over the chicken, ensuring it's well coated.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and fully cooked.
5. (Optional) For a thicker sauce, remove the chicken and transfer the sauce to a saucepan. Mix cornstarch with water to create a slurry, then stir it into the sauce. Simmer over medium heat until it thickens, about 2-3 minutes.
6. Return the chicken to the slow cooker or pour the thickened sauce over the chicken. Garnish with sesame seeds and green onions.

Directions

1. Place the beef chuck roast in the slow cooker and season with salt and pepper.
2. Add chopped onion, minced garlic, beef broth, and Worcestershire sauce.
3. Cook on low for 7-8 hours or until the beef is fork-tender.
4. About 30 minutes before serving, add the cubed potatoes to the slow cooker.
5. Once cooked, shred the beef with two forks.
6. Serve the beef and potatoes over toasted bread and smother with brown gravy.

Directions

1. Place the chicken breasts in the crock pot.

2. In a bowl, mix the Italian dressing mix, cream of chicken soup, and sour cream. Pour the mixture over the chicken.

3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.

4. About 30 minutes before serving, cook the angel hair pasta according to package instructions.

5. Shred the chicken in the crock pot and mix well with the sauce.

6. Serve the creamy chicken over the cooked angel hair pasta and garnish with chopped parsley.