LOTS of Crockpot Recipes!

Going over my recipes, I find I have an over-abundance of crockpot recipes. In order to ‘thin them down’ a bit, this post is ALL CROCPOT RECIPES!  Enjoy!


Crockpot White Bean Chicken Chili

3/4 lb. boneless skinless chicken
breasts, cut into 1 1/4″ pieces
1/4 tsp. salt
1/4 tsp. pepper
2 T. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded/
4 cloves garlic, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 (15 oz, ea) cans cannellini
beans (white beans) drained/
rinsed – divided
2 1/2 C. chicken broth, divided
1 1/2 C. shredded Cheddar cheese

Optional toppings:
sliced avocado
quartered cherry tomatoes
chopped cilantro

In large skillet heat 1 T. oil over
medium-high heat. Sprinkle
chicken with salt/pepper & saute
until browned – place in crockpot.
In same skillet heat remaining oil
& saute onion until tender. Add
jalapeno, garlic, oregano & cumin-
cook & stir 2 minutes & add to
crockpot. In a bowl mash 1 C. of
beans & stir in 1/2 C. broth; add
mashed bean mixture & rest of
beans to crockpot. Cover & cook
on Low until chicken is tender,
3 to 3 1/2 hours. Stir before
serving. Serve as is or with
desired toppings. Serves 6

NOTE: This chili can also be
frozen. Cool chili first & place
in freezer containers. To use:
partially thaw in refrigerator
overnight. Heat through in a
saucepan, stirring occasionally
& adding a little broth or water
if necessary.

(recipe: tasteofhome.com)
Crockpot Ham & Potato Soup

8 C. russet potatoes, cubed (6-7
2 (8 oz, ea) pkgs. cubed ham
1 (32 oz) carton chicken broth
1 1/2 C. heavy cream or Half & Half
1/2 C. sour cream
1/4 C. flour
2 ribs celery, diced
2 carrots, diced
1 yellow onion, diced
kosher salt/black pepper, to taste

Place potatoes, ham, celery, carrots &
onion in crockpot – season generously
with salt/pepper then pour in chicken
broth. Cover & cook on High 4-5 hours
until potatoes are cooked through &
fork-tender. Lightly mash potatoes
(they don’t need to be smooth). In
small bowl whisk heavy cream & flour
until completely dissolved, then stir
into soup along with sour cream.
Cover & cook on High 15-20 minutes
until soup is hot & creamy. Ladle into
serving bowls & serve hot. Serves 6

(recipe: 12tomatoes.com)
Cheesy Chicken & Wild Rice Soup

3 chicken breasts (can use frozen)
1/2 onion, chopped
salt/pepper, to taste
1 C. chicken broth
1 C. water
2 (10 oz, ea) cans cream of chicken soup
2 (4.3 oz, ea) boxes Rice-a-Roni Long
Grain & Wild Rice
2 C. shredded Cheddar cheese
1/2 tsp. ground thyme
1 tsp. New Orleans Cajun seasoning
2 C. Half & Half

Spray insides of crockpot with nonstick
cooking spray. Place chicken & onion
in crockpot  – sprinkle with salt/pepper.
Mix water, broth & soups together &
pour over chicken. Cover & cook on
Low 6 hours (or High 4 hours). Using
2 forks, shred chicken & stir back into
crockpot. Prepare boxes of Rice-a-
Roni accordg. to box directions; stir
into crockpot along with cheese, thyme,
Cajun seasoning and Half & Half – stir.
Cover & cook on High 20 minutes until
cheese has melted and Half & Half
is heated through. Stir & serve.
Serves 6-8

NOTE: Once refrigerated, soup will
thicken up a lot – to serve, add a bit
of milk before reheating.

(recipe: jamiecooksitup.net)
Crockpot Beefy Nacho Soup

1 lb. ground beef
2 T. taco seasoning
1 (14.5 oz) can fire-roasted diced
2 1/2 C. milk
8 oz. shredded sharp Cheddar cheese
(or mild), plus more for topping

crushed tortilla chips (garnish)

Brown ground beef in skillet over
medium-high heat; drain. Add taco
seasoning, tomatoes, cheese & milk.
Cover & cook on High 2-3 hours or Low
4-6 hours. Remove lid & stir well until
cheese is melted & combined. Top with
additional cheese & crushed chips, if
desired, when serving. Serves 6

(recipe: slowcookergourmet.net)
Crockpot Spaghetti Squash & Cheese

2 spaghetti squash – washed
1 C. chicken broth
salt/pepper, to taste
2 C. shredded Cheddar cheese
2 C. shredded mozzarella cheese
1 C. shredded Parmesan cheese
1/3 C. heavy cream

Pour broth in crockpot. Cut squash
in halves; scoop out seeds with a
spoon (discard seeds); pierce halves
with a knife 5-6 times. Salt & pepper
insides & place, cut sides down, in
broth. Cook on High 4 hours. Carefully
remove halves & cool a few minutes.
Holding halves with a thick kitchen
towel, scoop out squash. (throw away
outer skin) Return scooped out portion
to crockpot. Add cheeses & stir well.
Cover & cook on High 5-10 minutes until
cheese melts. Stir in heavy cream & taste/
adjust seasonings, if needed. Serves 12

NOTE: this is a very cheesy dish – if you
don’t want it as cheesy, you may want to
reduce the amount at the end.

(recipe: recipesthatcrock.com)
Crockpot Apple Dump Cake

1 (21 oz) can apple pie filling
1 (15.2 oz) box yellow cake mix
1 tsp. cinnamon
1 T. sugar
1 C. butter, melted

Optional toppers:
Serve with vanilla ice cream
or whipped cream (or plain)

Pour pie filling into crockpot, spread
evenly. Sprinkle cinnamon & sugar over
pie filling; sprinkle dry cake mix on top.
Pour melted butter evenly over top.
Cover & cook on Low 2 1/2 hours. (Middle
of cake will be moist & sticky but not
totally liquid). Serve hot or cold.
Serves 12

(recipe: crockpotladies.com)
Crockpot Pecan Pie Cake

1 C. chopped pecans
1 C. brown sugar, packed
1/2 C. flour
2 eggs
1/2 C. butter, melted
(optional: powdered sugar)

Mix pecans, brown sugar & flour
in a bowl. In another large bowl
beat eggs until they start to foam
a bit. Mix in butter then pecan
mixture, stirring until all is just
moistened. Spray insides of crockpot
with nonstick cooking spray & spoon
batter into crockpot. Cover & cook
on High 1 1/2 – 2 hours. Cut & sprinkle
with powdered sugar (if using) before
serving. Serves 6

(recipe: recipesthatcrock.com)
Crockpot Potato/Broccoli/Cheddar

1 (32 oz) pkg. frozen broccoli
2 Idaho potatoes, peeled/cut up
1 can cream of chicken soup
1 can cream of mushroom soup
1 small yellow onion, sliced
2 cloves garlic, minced (1 1/2 tsp)
1 (14 oz) can chicken broth
1/4 stick of butter
1 (16 oz) block Velveeta cheese, cut into
1 tsp. flour
salt/pepper, to taste

Place ALL ingredients in crockpot;
cover & cook on High 4-5 hours until
potatoes & broccoli are done. Stir &

(recipe: crockpot moms – facebook)

Crockpot Creamy Ranch Chicken

4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into
2 inch pieces
2 C. baby carrots
1 (23 oz) large can cream of chicken soup
1 (1 oz) pkt. dry Ranch salad dressing mix
1/2 C. milk
fresh chopped parsley (optional)

Spray insides of large crockpot with
nonstick spray. Place cut potatoes &
baby carrots in bottom. Lay chicken
breasts on top. In medium bowl whisk
soup, dry dressing mix & milk together;
pour evenly over chicken. Cover & cook
on High 5-6 hours or Low 8-9 hours.
When serving, top each portion with
chopped parsley, if desired. Serves 4

(recipe: easyrecipesly.com)
Crockpot Cashew Chicken

2 lb. boneless skinless chicken
breasts (about 4), cut into smaller
1/4 C. flour
1/2 tsp. black pepper
1 T. canola oil
1/4 C. soy sauce
2 T. rice vinegar
2 T. ketchup
1 T. brown sugar
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 C. unsalted cashews

fresh veggies of your choice:
chopped bell pepper, broccoli,
snap peas, peas, carrots, water
chestnuts, etc.

your choice of cooked rice

Combine flour & pepper in ziplock
bag; add chicken & shake to coat.
Heat oil in skillet over medium-high
heat; brown chicken about 2 minutes
on each side then place in crockpot.
Combine soy sauce, vinegar, ketchup,
sugar, garlic, ginger & pepper flakes
in small bowl – pour over chicken.
Cover & cook on Low 3-4 hours. Before
serving, steam your choice of veggies &
mix into crockpot. Add cashews & stir.
Serve with your choice of cooked rice.

(recipe: easyrecipesly.com)





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