190 crockpot slow cooker recipes

A unique and delicious bulgur recipe made with sweet bell peppers and zucchini.

Perfect for the summer, this succulent dish is great for your next backyard barbecue. Best served with a pasta salad or mashed potatoes.

A savory and delicious dumpling soup that will make you proud of your cooking skills and your crockpot!

If you're in a hurry, try this succulent pork dinner that can easily be made in your crockpot.

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

Try making this hearty soup in your crockpot by following this simple recipe you will love!

Moroccan lentil soup with chickpeas, wheat berries, saffron, and a lemon-egg finish called taktira. A hearty North African soup spiced with turmeric, ginger, and cilantro.

Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.

Slow cooker pinto beans with a full pound of bacon, red onion, garlic, brown sugar, tomato sauce, and smoky adobo. Serve over thick buttered French bread soaked in the bean broth.

New Mexico green chile pork stew: cubed pork browned in bacon drippings, simmered with two dozen roasted green chiles and fresh tomatoes. Stovetop or slow cooker, classic Southwest comfort.

A set-it-and-forget-it slow cooker recipe with dried pinto beans, diced ham, carrots, celery, and a double-bouillon broth. Eight hours on low gives you thick, smoky, soul-warming beans.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.

Slow cooker carrot tea bread bakes a moist cinnamon-spiced loaf with grated carrots and toasted pecans inside the crockpot. A no-oven quick bread for hot weather or busy kitchens.

Slow cooker Burgundy beef stew simmered all day in red wine and crushed tomatoes with potatoes, carrots, and peas. Tapioca thickens the broth into a rich, spoonable sauce.

Hearty vegan autumn barley stew loaded with pearl barley, sweet potatoes, Brussels sprouts, and chunky white potatoes in herbed vegetable broth. Slow cooker friendly and ready to warm you up on chilly fall nights.