29 Cozy Crockpot Meals That Practically Cook Themselves

This collection has 29 delicious and easy-to-make slow cooker recipes. They are perfect for busy weeknights or for cozy family dinners. Just put the ingredients in the pot, turn it on, and let it work its magic while you go about your day.

1. Crockpot Beef Stew

This is a hearty classic. It is filled with tender beef, potatoes, carrots, and peas, all simmered in a rich, flavorful gravy.

Ingredients:

• 2 ½ pounds beef stew meat, cut into bite-sized pieces
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 5 large carrots, peeled and sliced
• 4 large potatoes, peeled and cut into large chunks
• 2 cups frozen peas
• 4 cloves garlic, minced
• ⅓ cup all-purpose flour
• 4 cups beef broth
• 1 tablespoon Better Than Bouillon Beef Base
• ⅓ cup tomato paste
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme
• 2 large bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons cornstarch mixed with 3 tablespoons cold water (optional, for thickening)
• Freshly chopped parsley for garnish

Instructions:

1. Heat the oil in a large skillet over medium-high heat. Brown the stew meat on all sides. Transfer the browned meat to the slow cooker.
2. In the same skillet, cook the onion and garlic until they soften. Stir in the flour and cook for 1 minute.
3. Slowly whisk in the beef broth, bouillon base, tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
4. Pour this mixture over the beef in the slow cooker. Add the carrots and potatoes.
5. Cover and cook on Low for 8 hours.
6. About 30 minutes before you are ready to serve, stir in the cornstarch mixture and the frozen peas. Take out the bay leaves before serving. Garnish with fresh parsley.

2. Slow Cooker Chicken Stroganoff

This is a creamy and comforting dish. It has tender chicken and mushrooms, and is served over buttery egg noodles.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 8 ounces mushrooms, sliced
• 1 medium yellow onion, diced
• 1 cup heavy cream
• 1 cup sour cream
• 1 tablespoon mustard
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 10 ounces egg noodles
• 2 tablespoons unsalted butter
• Fresh parsley for garnish

Instructions:

1. Put the chicken, mushrooms, and onions in the slow cooker.
2. In a bowl, whisk together the heavy cream, sour cream, mustard, Worcestershire sauce, garlic, salt, and pepper. Pour this mixture over the chicken.
3. Cover and cook on Low for 7 to 8 hours, or on High for 4 to 5 hours.
4. Take the chicken out and shred it with two forks. Put the shredded chicken back in the slow cooker. Whisk the sauce until it is smooth.
5. Cook the egg noodles separately according to the package directions. Drain them and toss them with the butter.
6. Serve the chicken mixture over the buttered noodles. Garnish with fresh parsley.

3. Slow Cooker Swedish Meatballs

These are tender meatballs in a creamy, savory sauce. They are perfect for serving over mashed potatoes or noodles.

Ingredients:

• 1 (24-ounce) bag frozen meatballs
• 2 (10.5-ounce) cans cream of mushroom soup
• 1 cup beef broth
• 1 cup sour cream
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water
• Fresh chopped parsley for garnish

Instructions:

1. Put the frozen meatballs in the slow cooker.
2. In a bowl, whisk together the soup, broth, sour cream, Worcestershire sauce, mustard, garlic powder, salt, and pepper. Pour this sauce over the meatballs.
3. Cover and cook on Low for 3 to 4 hours.
4. During the last 30 minutes of cooking, stir in the cornstarch slurry. This will help thicken the sauce.
5. Garnish with fresh parsley before serving.

4. Crockpot Steak Bites

These are tender, juicy steak bites seasoned with garlic and herbs. They are great as a main dish or as an appetizer.

Ingredients:

• 2 pounds sirloin steak, cut into 1-inch cubes
• ¼ cup soy sauce
• ¼ cup olive oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 tablespoons butter, cut into cubes
• Fresh parsley for garnish

Instructions:

1. Put the steak bites in the slow cooker.
2. In a bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, garlic powder, onion powder, pepper, thyme, and rosemary. Pour this mixture over the steak.
3. Put the butter cubes on top of the steak.
4. Cover and cook on Low for 4 to 6 hours, or on High for 2 to 3 hours. The steak should be tender.
5. Garnish with fresh parsley before serving.

5. Crockpot Chicken and Stuffing

This is a complete comfort meal. It has tender chicken, savory stuffing, and a creamy sauce.

Ingredients:

• 1.5 to 2 pounds chicken breasts
• 1 box (6 oz) stuffing mix (like Stove Top)
• 1 can (10.5 oz) cream of chicken soup
• ½ cup sour cream
• ¼ cup water or chicken broth
• 1 cup frozen green beans or peas (optional)
• Salt and pepper to taste

Instructions:

1. Put the chicken breasts in the bottom of the slow cooker. Season them with a little salt and pepper.
2. In a bowl, mix the cream of chicken soup, sour cream, and water or broth. Pour this mixture over the chicken.
3. Sprinkle the dry stuffing mix evenly over the top.
4. Cover and cook on Low for 4 to 6 hours.
5. If you are using frozen vegetables, add them in the last 30 minutes of cooking.

6. Crockpot Chicken and Dumplings

This is a cozy, one-pot meal. It has tender chicken and fluffy biscuit dumplings.

Ingredients:

• 1.5 pounds chicken breasts
• 2 cans (10.5 oz each) cream of chicken soup
• 1 cup chicken broth
• ½ cup diced onion
• ½ cup diced carrots
• ½ cup diced celery
• 1 teaspoon poultry seasoning
• 1 can (16.3 oz) refrigerated biscuits (like Pillsbury Grands)

Instructions:

1. Put the chicken, soup, broth, onion, carrots, celery, and poultry seasoning in the slow cooker.
2. Cover and cook on Low for 5 to 6 hours.
3. Take the chicken out and shred it with two forks. Put the shredded chicken back in the slow cooker.
4. Cut each biscuit into 4 to 8 small pieces. Layer them on top of the chicken mixture.
5. Cover and cook on High for another 1 hour. The dumplings should be cooked through.

7. Crockpot Chicken Spaghetti

This is a creamy, cheesy pasta dish that the whole family will love.

Ingredients:

• 1.5 pounds chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 jar (16 oz) alfredo sauce
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 12 ounces spaghetti, broken in half
• 2 cups shredded cheddar or mozzarella cheese

Instructions:

1. Put the chicken, soups, alfredo sauce, broth, garlic powder, and Italian seasoning in the slow cooker.
2. Cover and cook on Low for 4 to 6 hours.
3. Take the chicken out and shred it. Put it back in the slow cooker.
4. Add the dry spaghetti and stir to make sure it is under the liquid.
5. Cover and cook on High for 20 to 30 minutes. The pasta should be tender.
6. Stir in the shredded cheese just before serving.

8. Slow Cooker Beef Teriyaki

This dish has tender beef strips in a sweet and savory teriyaki sauce. It is perfect over rice.

Ingredients:

• 1.5 pounds flank steak or sirloin, sliced into strips
• ½ cup soy sauce
• ¼ cup brown sugar
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• ¼ cup water mixed with 2 tablespoons cornstarch (this is a slurry)
• Sesame seeds and green onions for garnish

Instructions:

1. Put the beef strips in the slow cooker.
2. In a bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic. Pour this mixture over the beef.
3. Cover and cook on Low for 4 to 6 hours.
4. Stir in the cornstarch slurry. Cook on High for another 15 to 20 minutes. This will thicken the sauce.
5. Serve over rice. Garnish with sesame seeds and green onions.

9. Crockpot Beef and Broccoli

This is a takeout favorite made easy in the slow cooker.

Ingredients:

• 1.5 pounds beef chuck roast or flank steak, sliced thin
• 1 cup beef broth
• ½ cup soy sauce
• ⅓ cup brown sugar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 2 tablespoons cornstarch mixed with ¼ cup water
• 2 to 3 cups fresh broccoli florets

Instructions:

1. Put the beef, broth, soy sauce, brown sugar, sesame oil, and garlic in the slow cooker.
2. Cover and cook on Low for 4 to 6 hours.
3. Stir in the cornstarch slurry.
4. Add the broccoli florets. Cook on High for another 20 to 30 minutes. The broccoli should be tender-crisp.

10. Mississippi Pot Roast

This is the internet-famous roast. It is incredibly tender and full of flavor.

Ingredients:

• 3 to 4 pound beef chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• ¼ cup butter (1/2 a stick)
• 5 to 8 pepperoncini peppers
• ¼ cup pepperoncini juice

Instructions:

1. Put the roast in the slow cooker.
2. Sprinkle the ranch dressing mix and the au jus mix over the top of the roast.
3. Put the butter and the pepperoncini peppers on top of the roast. Add the pepperoncini juice.
4. Cover and cook on Low for 8 hours.
5. Use two forks to shred the meat before serving.

11. Crockpot Chicken Fajitas

This is an easy and flavorful dish with chicken and peppers. It is perfect for tacos or bowls.

Ingredients:

• 1.5 pounds chicken breasts, sliced into strips
• 2 bell peppers, sliced
• 1 onion, sliced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ cup lime juice
• ¼ cup chicken broth

Instructions:

1. Put the chicken, peppers, and onions in the slow cooker.
2. Sprinkle with the chili powder, cumin, garlic powder, and salt. Pour in the lime juice and broth.
3. Cover and cook on Low for 4 to 6 hours.
4. Serve with warm tortillas and your favorite toppings.

12. Crockpot Lasagna

This has all the flavors of traditional lasagna, but you do not need to boil the noodles first.

Ingredients:

• 1 pound ground beef, browned and drained
• 1 jar (24 oz) marinara sauce
• 1 container (15 oz) ricotta cheese
• 1 egg
• 1 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 box lasagna noodles (do not use the no-boil kind)

Instructions:

1. Mix the browned beef with the marinara sauce.
2. In a separate bowl, mix the ricotta cheese, egg, and Italian seasoning.
3. Start layering in the slow cooker. Put a little sauce on the bottom. Then add a layer of noodles (you may need to break them to fit). Add a layer of the ricotta mixture and a layer of mozzarella. Repeat the layers.
4. Finish with a final layer of sauce and a sprinkle of mozzarella and Parmesan cheese.
5. Cover and cook on Low for 4 hours.

13. Slow Cooker Chili (No Beans)

This is a thick and meaty chili. It is perfect for cold days.

Ingredients:

• 2 pounds ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. In a skillet, brown the ground beef with the onion and garlic. Drain off the fat.
2. Transfer the beef mixture to the slow cooker.
3. Add the crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper.
4. Cover and cook on Low for 6 to 8 hours.

14. Slow Cooker Chicken Enchilada Casserole

This is a cheesy, flavorful Mexican-inspired dish.

Ingredients:

• 1.5 pounds chicken breasts
• 1 can (10 oz) enchilada sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (4 oz) diced green chiles
• 12 small corn tortillas, cut into strips
• 2 cups shredded Mexican blend cheese

Instructions:

1. Put the chicken, enchilada sauce, black beans, corn, and green chiles in the slow cooker.
2. Cover and cook on Low for 4 to 6 hours.
3. Take the chicken out and shred it with two forks. Put the shredded chicken back in the slow cooker.
4. Stir in the tortilla strips and half of the cheese.
5. Sprinkle the rest of the cheese on top. Cover and cook on High for another 15 to 20 minutes, until the cheese is melted.

15. Crockpot Chicken and Rice

This is a classic, creamy one-pot meal.

Ingredients:

• 1.5 pounds chicken breasts, cut into bite-sized pieces
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 2 cups chicken broth
• 1 cup long-grain white rice (uncooked)
• 1 cup frozen peas and carrots
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Instructions:

1. Put the chicken, soups, broth, onion powder, and garlic powder in the slow cooker.
2. Cover and cook on Low for 3 to 4 hours.
3. Stir in the uncooked rice and the frozen peas and carrots.
4. Cover and cook on High for another 1 to 1.5 hours. The rice should be tender.

16. Crockpot Crack Chicken

This is creamy, cheesy chicken with bacon and ranch flavor.

Ingredients:

• 2 pounds chicken breasts
• 2 blocks (8 oz each) cream cheese
• 1 packet ranch dressing mix
• ½ cup cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• Green onions for garnish

Instructions:

1. Put the chicken, cream cheese, and ranch dressing mix in the slow cooker.
2. Cover and cook on Low for 6 to 8 hours.
3. Shred the chicken with two forks. Stir everything together so the melted cream cheese coats the chicken.
4. Stir in the crumbled bacon and the shredded cheddar cheese.
5. Serve on buns or over rice. Garnish with green onions.

17. Slow Cooker Chicken Adobo

This is a Filipino classic. It has a savory, tangy sauce.

Ingredients:

• 2 pounds chicken thighs or breasts
• ½ cup soy sauce
• ⅓ cup white vinegar
• 4 cloves garlic, minced
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 tablespoon brown sugar

Instructions:

1. Put all the ingredients in the slow cooker.
2. Cover and cook on Low for 6 to 8 hours.
3. Serve over steamed white rice.

18. Crockpot BBQ Meatballs

These are the perfect party appetizer or an easy dinner.

Ingredients:

• 1 bag (32 oz) frozen meatballs
• 1 bottle (18 oz) BBQ sauce
• ½ cup grape jelly or apricot preserves
• 1 teaspoon Dijon mustard

Instructions:

1. Put the frozen meatballs in the slow cooker.
2. In a bowl, mix the BBQ sauce, jelly, and mustard. Pour this sauce over the meatballs.
3. Cover and cook on Low for 3 to 4 hours.

19. Crockpot Country-Style Pork Ribs

These are tender, fall-off-the-bone ribs in a sweet BBQ sauce.

Ingredients:

• 3 pounds country-style pork ribs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1.5 cups BBQ sauce
• ¼ cup apple cider vinegar

Instructions:

1. Season the ribs with the salt, pepper, garlic powder, and onion powder.
2. Put the ribs in the slow cooker.
3. Mix the BBQ sauce and the apple cider vinegar together. Pour this sauce over the ribs.
4. Cover and cook on Low for 7 to 8 hours.

20. Slow Cooker Sirloin Tip Roast

This is a tender and flavorful roast with a rich herb gravy.

Ingredients:

• 3 to 4 pound sirloin tip roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 large onion, sliced
• 1 cup baby carrots
• 3 stalks celery, cut into chunks
• 1 pound small golden potatoes
• 1 cup beef broth
• 1 cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon each: dried basil, rosemary, oregano
• 2 bay leaves
• Salt and pepper to taste
• Slurry: 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions:

1. Season the roast with salt and pepper. Heat the olive oil in a skillet and sear the roast until it is browned on all sides.
2. Put the roast in the slow cooker with the onions, carrots, and celery.
3. In a bowl, whisk together the broth, red wine (if using), Worcestershire sauce, tomato paste, basil, rosemary, and oregano. Pour this over the roast. Add the bay leaves.
4. Cover and cook on Low for 8 to 10 hours.
5. Add the potatoes during the last 2 hours of cooking.
6. When the roast is done, you can shred the meat. To thicken the gravy, stir in the cornstarch slurry and let it cook for another 15 minutes. Remove the bay leaves before serving.

21. Easy Crockpot Sausage and Peppers

This dish has vibrant bell peppers and savory Italian sausages in a delicious marinara sauce.

Ingredients:

• 1 tablespoon olive oil
• 5 links sweet Italian sausages
• 1 large yellow onion, sliced
• 1 each: red, yellow, orange, green bell pepper, sliced
• 1 jar (24 oz) marinara sauce
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Salt and black pepper to taste

Instructions:

1. Put the sliced onions and peppers in the slow cooker. Season them with a little salt, pepper, garlic powder, and Italian seasoning.
2. Pour the marinara sauce over the vegetables.
3. Brown the sausages in a skillet. Then place them on top of the vegetables in the slow cooker.
4. Cover and cook on Low for 3 to 4 hours.

22. Crockpot Salisbury Steak

This dish has ground beef patties simmered in a rich mushroom gravy.

Ingredients:

• 1 pound lean ground beef
• 1 large egg
• ½ cup bread crumbs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 8 ounces mushrooms, sliced
• 2 teaspoons garlic, minced
• 1 tablespoon Lipton Onion Soup Mix
• 1 can (10.5 oz) cream of mushroom soup
• 1.5 cups beef broth
• 1 packet (1 oz) brown gravy mix
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. In a bowl, mix the ground beef, egg, bread crumbs, Worcestershire sauce, Dijon mustard, and some salt and pepper. Form the mixture into 4 oval patties.
2. Sear the patties in a skillet until they are browned on both sides. Then move them to the slow cooker.
3. In the same skillet, sauté the sliced mushrooms and garlic. Add them to the slow cooker.
4. In a bowl, whisk together the cream of mushroom soup, beef broth, brown gravy mix, and Italian seasoning. Pour this mixture over the patties.
5. Cover and cook on Low for 4 to 6 hours.

23. Crockpot Tuscan Chicken

This dish has juicy chicken in a creamy Parmesan sauce with sun-dried tomatoes and spinach.

Ingredients:

• 4 large chicken breasts
• ½ yellow onion, chopped
• 1 jar (8.5 oz) sun-dried tomatoes, drained and chopped
• 4 cloves garlic, minced
• ½ teaspoon each: dried basil, parsley, oregano, thyme
• ¾ cup chicken broth
• 1.5 cups chopped baby spinach
• 1 cup heavy cream
• ¾ cup shredded Parmesan cheese

Instructions:

1. Put the chicken in the slow cooker. Top with the onion, sun-dried tomatoes, garlic, and dried herbs.
2. Pour the chicken broth over the chicken.
3. Cover and cook on Low for 7 to 8 hours.
4. Take the chicken out of the slow cooker. Stir the spinach, heavy cream, and Parmesan cheese into the sauce left in the pot.
5. Put the chicken back in the slow cooker. Let it cook for another 30 minutes until the sauce thickens.

24. Crockpot Chicken Alfredo

This dish has tender chicken and perfectly cooked fettuccine in a rich, creamy sauce.

Ingredients:

• 1.5 pounds chicken breasts
• 1 teaspoon each: garlic powder, Italian seasoning, onion powder
• ½ cup chicken broth
• 2 tablespoons butter, sliced
• 1 cup heavy cream
• 4 oz cream cheese
• 1 cup shredded Parmesan cheese
• 8 to 12 oz dry fettuccine noodles

Instructions:

1. Put the chicken in the slow cooker. Season it with the garlic powder, Italian seasoning, and onion powder. Add the chicken broth and the sliced butter.
2. Cover and cook on Low for 4 to 5 hours.
3. Take the chicken out and shred it with two forks.
4. Add the heavy cream, cream cheese, and Parmesan cheese to the slow cooker. Stir until they are melted.
5. Add the dry fettuccine noodles. Cover and cook on High for 30 to 40 minutes.
6. Stir the shredded chicken back in. Let it sit for 5 minutes so the sauce can thicken.

25. Crockpot Chicken and Potatoes

This is a simple, hearty meal. It has tender chicken, buttery potatoes, and flavorful carrots.

Ingredients:

• 1.5 pounds chicken thighs or breasts
• 1 pound potatoes, chopped
• 2 large carrots, sliced
• 2 tablespoons olive oil
• 1 teaspoon each: salt, pepper, garlic powder, Italian seasoning

Instructions:

1. Season the chicken with a little of the salt, pepper, and garlic powder. Sear it in a skillet until it is golden on both sides.
2. Put the chopped potatoes and sliced carrots in the slow cooker. Toss them with the olive oil and the rest of the seasonings.
3. Nestle the seared chicken pieces on top of the vegetables.
4. Cover and cook on Low for 3 to 4 hours. The chicken should be cooked through (165°F inside).

26. Crockpot White Chicken Chili

This is a creamy, velvety chili with tender chicken and white beans.

Ingredients:

• 1.5 pounds chicken breasts
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) Cannellini beans
• 2 cans (15 oz each) Great Northern beans
• 1 can (4 oz) diced green chiles
• 1 can (4 oz) diced jalapeños
• 1.5 teaspoons cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• ½ cup heavy cream
• 1 to 2 tablespoons cornmeal (optional, to thicken)

Instructions:

1. Put all the ingredients in the slow cooker, except for the heavy cream and cornmeal.
2. Cover and cook on Low for 7 to 8 hours.
3. Take the chicken out and shred it with two forks.
4. In a small bowl, whisk the heavy cream and cornmeal together. Stir this mixture into the slow cooker.
5. Put the shredded chicken back in. Cook for another 30 minutes.

27. Crockpot Beef and Broccoli (Alternative)

This is another tasty take on the classic savory beef and broccoli.

Ingredients:

• 1.5 pounds beef strips
• 1 cup beef broth
• ½ cup soy sauce
• ⅓ cup brown sugar
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (a slurry)

Instructions:

1. Put the beef strips, beef broth, soy sauce, brown sugar, sesame oil, and garlic in the slow cooker.
2. Cover and cook on Low for 4 to 6 hours.
3. Stir in the cornstarch slurry.
4. Add the broccoli florets. Cook on High for another 20 minutes.

28. Slow Cooker Chicken and Dumplings (Alternative)

This is a variation that uses cream of celery soup for extra depth of flavor.

Ingredients:

• 1.5 pounds chicken
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 cup chicken broth
• 1 cup frozen mixed vegetables
• 1 can refrigerated biscuits

Instructions:

1. Put the chicken, soups, broth, and frozen vegetables in the slow cooker.
2. Cover and cook on Low for 5 hours.
3. Take the chicken out and shred it. Put the shredded chicken back in the slow cooker.
4. Cut the biscuits into small pieces and place them on top of the chicken mixture.
5. Cover and cook on High for another 1 hour.

29. Slow Cooker BBQ Pulled Pork

This is perfectly tender pork. It is great for sandwiches or tacos.

Ingredients:

• 3 to 4 pound pork shoulder (also called pork butt)
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup BBQ sauce
• ¼ cup apple cider vinegar

Instructions:

1. Rub the pork all over with the smoked paprika, brown sugar, salt, and pepper.
2. Put the pork in the slow cooker. Pour the apple cider vinegar around it.
3. Cover and cook on Low for 8 to 10 hours.
4. Take the pork out and shred the meat with two forks. Put the shredded meat back in the slow cooker and stir in the BBQ sauce.