10 Set-And-Forget Slow Cooker Recipes For Stress-Free Dinners

You know that relief when the oven timer dings and dinner is ready without frantic last-minute chopping? That’s the whole point of these slow cooker recipes — hands-off dinners that still taste like you spent hours on them. Whether you want tender pulled pork for tacos, a cozy lemony orzo soup, or a saucy beef ragu to toss with pasta, these recipes cover weeknights, game days, and meal prep nights.

Each recipe below is designed to be mostly "set-it-and-forget-it": clear timings for high/low, smart tips to avoid bland or watery results, and practical swaps for budget or dietary needs. I recommend a reliable 6-quart slow cooker for most dishes — here’s a good option if you’re shopping: 6-quart slow cooker. For me, a quick check with an instant-read thermometer keeps things foolproof when you’re short on time.

Below you’ll find 10 full recipes with ingredient lists, step-by-step instructions, serving ideas, and sensible tools sprinkled in where they help. Pin the post now and you’ll have a week’s worth of dump-and-go slow cooker dinners ready when you are.

1. Slow Cooker Recipes: Pork Carnitas

This slow cooker pork carnitas recipe gives you fork-tender, citrus-bright pulled pork that’s perfect for tacos, bowls, or nachos. The orange and lime cut through the fat and keep the meat juicy; a quick broil crisps the edges for the classic carnitas texture. Families love it for easy taco nights, and meal-preppers will enjoy the freezer-friendly shredded pork.

Ingredients

• 3–4 lb pork shoulder (boneless)
• 1 cup fresh orange juice (about 2 oranges)
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 6 cloves garlic, minced
• 1 medium onion, thinly sliced
• 2 bay leaves
• 1/2 cup low-sodium chicken broth
• 1 tbsp olive oil (for searing)
• Optional toppings: chopped cilantro, diced white onion, lime wedges, salsa

Instructions

1. Pat pork dry and rub with salt, pepper, cumin, oregano, and smoked paprika.
2. Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat. Sear pork on all sides until browned (2–3 minutes per side) to build flavor. Use a cast iron skillet if you have one.
3. Place sliced onion and minced garlic in the bottom of the slow cooker. Nestle seared pork on top.
4. Pour orange juice, lime juice, and chicken broth around the pork. Add bay leaves.
5. Cook on LOW for 8–9 hours or HIGH for 4–5 hours, until pork easily shreds with two forks (internal temp ~195–205°F).
6. Remove pork to a cutting board and shred with two forks. Skim fat from juices in the slow cooker; reserve 1/2 cup of juice.
7. Toss shredded pork with reserved juices to keep it moist.
8. For crispy edges, spread shredded pork on a rimmed baking sheet and broil 3–5 minutes until edges brown. Use a heavy-duty baking sheet to avoid warping.
9. Serve immediately with warm tortillas and toppings.

How to Serve It

Serve carnitas in warmed corn tortillas with diced onion, cilantro, and a squeeze of lime. For bowls, add cilantro-lime rice and black beans. Store leftover pork in airtight containers for up to 4 days or freeze in meal-size portions for up to 3 months. Reheat gently with a splash of orange juice or broth to keep it juicy.

2. Slow Cooker Recipes: Chicken Taco Chili (Dump-and-Go)

This crockpot chicken taco chili is a true dump-and-go slow cooker meal. Ground chicken, beans, and spices simmer together into a thick, comforting chili that’s perfect for topping and customizing. The flavor is bold, and the texture holds up well for leftovers — ideal for busy nights or party dips.

Ingredients

• 1 lb ground chicken
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained (or 1 cup frozen corn)
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (8 oz) tomato sauce
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp oregano
• 1 cup low-sodium chicken broth
• Salt & pepper to taste
• Optional toppings: shredded cheese, sliced avocado, cilantro, sour cream, tortilla chips

Instructions

1. Brown ground chicken in a skillet over medium-high heat, breaking it up. Browning reduces blandness and improves texture. Drain excess fat.
2. Add browned chicken to the slow cooker along with onion, garlic, black beans, corn, diced tomatoes, tomato sauce, chili powder, cumin, paprika, oregano, and chicken broth.
3. Stir to combine, cover, and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. About 15 minutes before serving, taste and adjust salt/pepper. If chili is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in; cook 10–15 minutes more.
5. Serve with your favorite toppings.

How to Serve It

Ladle chili into bowls and top with shredded cheddar, avocado, cilantro, and crushed tortilla chips. For meal prep, portion into glass meal prep containers and refrigerate up to 4 days. This chili freezes well — leave out dairy toppings when freezing.

3. Slow Cooker Recipes: Beef Ragu for Pasta Night

A slow-cooked beef ragu builds deep, rich flavors with very little supervision. Ground beef and Italian sausage mingle with aromatics and a splash of red wine to create a sauce that clings to wide pasta. It’s great for Sunday dinners or batch-cooking for the week.

Ingredients

• 1 lb ground beef (80/20)
• 1/2 lb Italian sausage, casings removed
• 1 medium onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1/2 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup low-sodium beef broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• Salt & pepper to taste
• Freshly grated Parmesan for serving
• Pasta (pappardelle or rigatoni), cooked per package

Instructions

1. Heat 2 tbsp olive oil in a large skillet. Brown ground beef and sausage, breaking up into small pieces. Browning adds depth.
2. Transfer browned meat to the slow cooker. In the same skillet, sauté onion, carrot, and celery until translucent, about 5 minutes; add garlic and cook 30 seconds.
3. Deglaze skillet with red wine, scraping brown bits for flavor. Pour into slow cooker.
4. Add crushed tomatoes, tomato paste, beef broth, oregano, basil, and red pepper flakes. Stir to combine.
5. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until sauce is thick and meat is tender.
6. If sauce seems thin, uncover and cook on HIGH for 30–60 minutes to reduce. Taste and adjust salt and pepper.
7. Toss with cooked pasta and top with Parmesan.

How to Serve It

Serve ragu over pappardelle or rigatoni with a generous dusting of Parmesan and chopped parsley. Pair with a simple green salad and crusty bread. Store leftovers in airtight containers for up to 4 days or freeze in sauce-only portions for 3 months.

4. Slow Cooker Lemon Orzo Soup (Bright & Cozy)

Light, bright, and comforting, this lemon orzo soup cooks mostly hands-off and finishes with fresh lemon and spinach for a vibrant lift. Orzo cooks quickly, so add it near the end to prevent mush. It’s a great “easy slow cooker dinner” when you want something lighter but still filling.

Ingredients

• 6 cups low-sodium chicken broth
• 1 lb boneless, skinless chicken thighs (or breasts)
• 1 medium onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 cup orzo pasta (uncooked)
• 2 cups fresh spinach
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1 tsp dried dill or 2 tbsp fresh dill, chopped
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• Optional: grated Parmesan for serving

Instructions

1. Place chicken, onion, carrots, celery, garlic, and chicken broth in the slow cooker.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and shreds easily.
3. Remove chicken, shred with two forks, and return to the pot.
4. About 20 minutes before serving, stir in orzo and cook on HIGH until tender (about 15–20 minutes). Avoid overcooking to prevent mush.
5. Stir in lemon juice, lemon zest, spinach, and dill. Taste and adjust salt and pepper.
6. Serve hot with grated Parmesan if desired.

How to Serve It

Ladle into bowls and garnish with extra lemon zest and dill. Serve with crusty bread or simple crackers. Store leftovers in glass meal prep containers for up to 4 days; reheat gently on the stovetop with a splash of broth.

5. Slow Cooker French Dip Sandwiches

This French dip turns a cheap beef roast into juicy, shreddable meat with rich au jus for dunking. Slow cooking makes the roast fork-tender, and finishing on the broiler gives toasted rolls a great bite. Perfect for game day or casual dinner.

Ingredients

• 3–4 lb beef chuck roast
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 2 cups beef broth
• 1/2 cup dry red wine (optional)
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• Hoagie rolls, split and toasted
• Optional: provolone or Swiss cheese

Instructions

1. Season roast with salt and pepper. Sear in a hot skillet with olive oil on all sides until browned (3–4 minutes per side).
2. Place sliced onion and garlic in the slow cooker. Add seared roast on top.
3. Pour beef broth, red wine, and Worcestershire sauce over roast. Sprinkle thyme.
4. Cook on LOW for 8–9 hours or HIGH for 5–6 hours, until meat shreds easily.
5. Remove roast and shred into large pieces. Strain cooking liquid into a saucepan and skim fat. Simmer to reduce 10–15 minutes for concentrated au jus.
6. Pile shredded beef on toasted hoagie rolls; add cheese and briefly broil to melt if desired. Serve with warm au jus for dipping.

How to Serve It

Serve sandwiches with a small bowl of au jus for dunking and a side of pickles or coleslaw. Store leftover beef and au jus separately in airtight containers for up to 4 days; reheat with a splash of broth.

6. Slow Cooker Italian Beef Sandwiches (Peppery & Tangy)

Italian beef is bold and tangy thanks to pepperoncini and Italian seasoning. The slow cooker makes the chuck roast buttery-tender and the peppers add that signature bite. It feeds a crowd and is great for game day or casual gatherings.

Ingredients

• 3–4 lb beef chuck roast
• 1 tbsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 1 jar (16 oz) pepperoncini, with juice
• 1 tbsp Worcestershire sauce
• 1 medium onion, sliced
• Hoagie rolls for serving
• Optional: provolone cheese, giardiniera

Instructions

1. Rub roast with Italian seasoning, garlic powder, onion powder, salt, and pepper.
2. Place sliced onion in the slow cooker; add roast on top.
3. Pour beef broth and pepperoncini with juice over roast; add Worcestershire sauce.
4. Cook on LOW for 8–9 hours or HIGH for 5–6 hours, until beef shreds easily.
5. Shred beef and return to juices to soak for 10 minutes.
6. Serve on hoagie rolls with extra pepperoncini and giardiniera if desired.

How to Serve It

Serve warm with plenty of au jus and optional melted provolone. For storage, cool and place beef and juices in airtight containers up to 4 days, or freeze portions for easy future meals.

7. Slow Cooker Beef and Broccoli (Takeout at Home)

Recreate the takeout classic at home with tender beef, crisp-tender broccoli, and a sticky soy-based sauce. Slice the steak thinly against the grain and add broccoli near the end so it stays bright and crisp. It’s a family favorite that tastes like takeout without the delivery wait.

Ingredients

• 1.5 lb flank steak, thinly sliced against the grain
• 2 cups low-sodium beef broth
• 1/2 cup low-sodium soy sauce
• 1/3 cup brown sugar
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
• 4 cups broccoli florets (fresh or frozen)
• Cooked rice for serving
• Optional: sesame seeds, sliced green onions

Instructions

1. Place sliced beef in the slow cooker.
2. Whisk together beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger; pour over the beef.
3. Cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until beef is tender.
4. Stir in cornstarch slurry and cook on HIGH 10–15 minutes until sauce thickens.
5. Add broccoli florets and cook on HIGH 10 minutes more until bright green and crisp-tender.
6. Serve over rice and garnish with sesame seeds and sliced green onions.

How to Serve It

Spoon beef and broccoli over steamed rice or cauliflower rice for a lower-carb option. Store leftovers in glass meal prep containers up to 4 days; reheat with a splash of water to loosen the sauce.

8. Slow Cooker Lasagna Soup (All the Flavors, Less Fuss)

Lasagna soup gives you all the cheesy, meaty flavor of lasagna but in an easy one-pot slow cooker version. Add noodles toward the end so they don’t get gummy. A spoonful of ricotta melts into creamy pockets — comforting and family-friendly.

Ingredients

• 1 lb ground beef
• 1/2 lb Italian sausage, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups low-sodium beef broth
• 2 tsp dried Italian seasoning
• 1 bay leaf
• 8 oz lasagna noodles, broken into 2-inch pieces
• 1 cup ricotta
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Salt & pepper to taste
• Fresh basil for garnish

Instructions

1. Brown ground beef and sausage in a skillet; drain and transfer to the slow cooker.
2. Add onion, garlic, crushed tomatoes, tomato sauce, beef broth, Italian seasoning, and bay leaf.
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. About 20–25 minutes before serving, stir in broken lasagna noodles and cook until al dente.
5. Remove bay leaf. Stir in mozzarella and Parmesan until melty. Spoon ricotta on top of each bowl.
6. Garnish with basil and serve.

How to Serve It

Ladle into bowls and drop a spoonful of ricotta in each serving; sprinkle with fresh basil. Store leftovers with noodles separate if possible; otherwise, reheat gently and add a splash of broth. Use airtight containers for storage.

9. Slow Cooker Honey Garlic Chicken and Veggies (One-Pot Meal)

This honey garlic chicken is sweet, savory, and comes with a full complement of veggies for a complete one-pot dinner. Chicken thighs stay juicy while potatoes and carrots absorb the sauce, making it a true set-it-and-forget-it weeknight winner.

Ingredients

• 2.5 lb bone-in, skinless chicken thighs (or boneless)
• 1 lb baby potatoes, halved
• 4 carrots, cut into chunks
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 3 tbsp rice vinegar
• 4 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1/2 cup low-sodium chicken broth
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• Optional garnish: sliced green onions, sesame seeds

Instructions

1. Place potatoes and carrots in the bottom of the slow cooker. Lay chicken thighs on top.
2. Whisk together honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and chicken broth. Pour over chicken and veggies.
3. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken reaches 165°F and vegetables are tender.
4. Remove chicken and veggies to a platter. Stir cornstarch slurry into sauce and cook on HIGH for 10–15 minutes to thicken.
5. Return chicken and veggies to sauce and toss to coat.
6. Garnish with sliced green onions and sesame seeds.

How to Serve It

Serve over steamed rice or quinoa. Store leftovers in glass meal prep containers for up to 4 days; reheat with a splash of water or broth to restore sauce consistency.

10. Crockpot Buffalo Chicken Sandwiches

Spicy, saucy buffalo chicken is perfect for sandwiches, sliders, or piled on salads. The slow cooker makes shredding effortless, and you can control the heat by adjusting buffalo sauce. This is a fast way to feed a crowd with bold flavor.

Ingredients

• 2.5–3 lb boneless skinless chicken breasts (or thighs)
• 1 cup buffalo sauce
• 1/2 cup low-sodium chicken broth
• 1 tbsp butter, melted
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt & pepper to taste
• Slider buns or sandwich rolls
• Optional: blue cheese crumbles, ranch or blue cheese dressing, sliced celery

Instructions

1. Place chicken in the slow cooker and season with garlic powder, onion powder, salt, and pepper.
2. Mix buffalo sauce, chicken broth, and melted butter; pour over chicken.
3. Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken shreds easily and reaches 165°F.
4. Shred chicken with two forks and stir to coat in sauce. If sauce is thin, simmer in a saucepan to reduce.
5. Assemble on buns with blue cheese crumbles and a drizzle of ranch dressing.

How to Serve It

Serve as sandwiches with celery sticks and extra buffalo sauce on the side. Store shredded chicken in airtight containers for up to 4 days or freeze in portions for quick meals.

You’ve now got ten go-to slow cooker recipes that cover light soups, saucy pastas, Mexican favorites, and kid-friendly sandwiches — all designed to be mostly hands-off and reliably delicious. Save or pin this collection so you can cycle them into your week when life gets busy. Which recipe are you trying first — the citrusy carnitas, the lemon orzo soup, or the saucy beef ragu? If you’re equipping your kitchen for these meals, a dependable 6-quart slow cooker is a great start — it fits most of these recipes and frees you up to relax while dinner cooks. Share these with friends or drop a comment with your favorite topping for carnitas!