There is nothing quite like walking through the door at the end of a long day and having dinner already done. These twenty-one recipes are built around the simplest possible approach to crockpot cooking.
1. Slow Cooker Pulled Chicken Tacos
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 can diced tomatoes with green chiles, 14 oz
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Small flour or corn tortillas for serving
- Shredded cabbage, sour cream, lime wedges, and fresh cilantro for serving
Instructions
Place the chicken in the crockpot.
Pour the canned tomatoes with their juices over the top.
Sprinkle all the spices over everything and add a generous pinch of salt and pepper.
Do not stir.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
When the chicken is done, it will be tender enough to shred with almost no effort.
Use two forks to pull it apart directly in the crockpot and toss it through the juices at the bottom.
Taste and adjust salt if needed.
Serve in warm tortillas with shredded cabbage, sour cream, a squeeze of lime, and fresh cilantro.
2. Crockpot Beef Chili
Ingredients
- 1 and 1/2 lbs ground beef
- 2 cans kidney beans, 15 oz each, drained and rinsed
- 1 can black beans, 15 oz, drained and rinsed
- 1 can crushed tomatoes, 28 oz
- 1 can diced tomatoes, 14 oz
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper, optional
- Salt and black pepper to taste
- Shredded cheddar, sour cream, and sliced green onions for serving
Instructions
Add the ground beef to the crockpot and break it up loosely with a spoon.
Add all remaining ingredients on top and stir everything together well so the spices are evenly distributed throughout.
Put the lid on and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
When the cooking time is up, stir the chili thoroughly and taste for seasoning.
The beef will have cooked through and broken down into the chili during the long cook.
Serve in bowls topped with shredded cheddar, sour cream, and green onions.
Cornbread on the side makes this a complete and deeply satisfying meal.
3. Slow Cooker Honey Garlic Chicken
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/3 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- 1 tablespoon cornstarch mixed with
- 2 tablespoons cold water
- Cooked rice and steamed broccoli for serving
- Sliced green onions and sesame seeds for garnish
Instructions
Place the chicken thighs in a single layer in the crockpot.
In a small bowl, whisk together the honey, soy sauce, garlic, ketchup, vinegar, and sesame oil.
Pour the sauce over the chicken.
Put the lid on and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
When the chicken is done, remove it from the crockpot and shred or slice it.
Pour the liquid from the crockpot into a small saucepan over medium heat.
Stir in the cornstarch mixture and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens into a glossy glaze.
Pour it back over the chicken.
Serve over rice with steamed broccoli and finish with green onions and sesame seeds.
Dinner 4: Crockpot Mac and Cheese
Ingredients
- 1 lb elbow macaroni, uncooked
- 4 cups whole milk
- 1 can evaporated milk, 12 oz
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere or extra cheddar
- 3 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Instructions
Add the uncooked macaroni, whole milk, evaporated milk, butter, mustard powder, garlic powder, onion powder, salt, and pepper to the crockpot.
Stir everything together so the pasta is submerged in the liquid.
Put the lid on and cook on low for 2 to 3 hours, stirring once halfway through,
Until the pasta is tender and has absorbed most of the liquid.
Once the pasta is cooked through, add the shredded cheeses a handful at a time, stirring well between each addition until each portion is fully melted before adding the next.
Once all the cheese is in and the sauce is smooth and creamy, taste and adjust the seasoning.
Serve immediately straight from the crockpot.
This one is best eaten fresh while it is still creamy.
Dinner 5: Slow Cooker Pot Roast
Ingredients
- 3 lbs chuck roast
- 4 medium carrots, cut into large chunks
- 4 medium Yukon gold potatoes, cut into chunks
- 1 medium yellow onion, cut into wedges
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Instructions
Season the chuck roast generously all over with salt and black pepper.
Place it in the center of the crockpot.
Arrange the carrots, potatoes, and onion wedges around the roast.
Scatter the garlic over everything.
In a small bowl, stir together the beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary, and pour it over everything in the crockpot.
Put the lid on and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
The roast is done when it pulls apart easily with a fork, and the vegetables are completely tender.
Serve the roast with the vegetables and spoon the juices from the bottom of the crockpot generously over everything.
Dinner 6: Crockpot Chicken Tortilla Soup
Ingredients
- 1 and 1/2 lbs boneless skinless chicken breasts
- 1 can black beans, 15 oz, drained and rinsed
- 1 can corn, 15 oz, drained
- 1 can diced tomatoes with green chiles, 14 oz
- 1 can crushed tomatoes, 14 oz
- 3 cups chicken broth
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Tortilla chips, shredded cheese, sour cream, avocado, and cilantro for serving
Instructions
Add the chicken breasts to the crockpot.
Add the black beans, corn, both cans of tomatoes, chicken broth, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper.
Stir everything together around the chicken.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Remove the chicken and shred it using two forks, then return it to the crockpot and stir it back into the soup.
Taste and adjust seasoning.
Ladle into bowls and top with crushed tortilla chips, shredded cheese, sour cream, sliced avocado, and fresh cilantro.
Dinner 7: Slow Cooker Sausage and White Beans
Ingredients
-
- 1 lb smoked sausage or kielbasa, sliced into rounds
- 2 cans white cannellini beans, 15 oz each, drained and rinsed
- 1 can diced tomatoes, 14 oz
- 3 cups chicken broth
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Crusty bread for serving
Instructions
Add the sliced sausage, white beans, diced tomatoes with their juices, chicken broth, onion, garlic, thyme, smoked paprika, salt, and pepper to the crockpot.
Stir to combine.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
About 10 minutes before serving, stir the baby spinach into the crockpot and replace the lid.
Let it wilt into the hot liquid for about 5 to 10 minutes.
Taste and adjust seasoning.
Serve in deep bowls with crusty bread for soaking up the broth.
Dinner 8: Crockpot Chicken and Rice
Ingredients
-
- 1 and 1/2 lbs boneless skinless chicken thighs
- 1 and 1/2 cups long grain white rice, uncooked
- 3 cups chicken broth
- 1 can cream of chicken soup, 10.5 oz
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 1 cup frozen peas, added at the end
Instructions
Add the chicken thighs to the crockpot.
In a bowl, stir together the chicken broth, cream of chicken soup, garlic powder, onion powder, parsley, salt, and pepper until smooth.
Pour the mixture over the chicken.
Put the lid on and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
Remove the chicken and shred it.
Stir the uncooked rice into the liquid in the crockpot, return the shredded chicken on top, and replace the lid.
Cook on high for 30 to 40 minutes until the rice has absorbed the liquid and is fully cooked. Stir in the frozen peas during the last 10 minutes.
Taste and adjust salt and serve straight from the crockpot.
Dinner 9: Slow Cooker Beef Stew
Ingredients
- 2 lbs beef stew meat, cut into chunks
- 4 medium carrots, sliced into rounds
- 3 medium Yukon gold potatoes, cut into chunks
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can diced tomatoes, 14 oz
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- Salt and black pepper to taste
- Fresh parsley for serving
Instructions
Season the beef chunks generously with salt and pepper and add them to the crockpot.
Add the carrots, potatoes, onion, and garlic around the beef.
In a bowl, mix together the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, and rosemary and pour it over everything.
Put the lid on and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
About 20 minutes before serving, stir the cornstarch mixture into the stew and replace the lid.
Cook on high for another 15 to 20 minutes until the broth thickens into a rich gravy.
Taste and adjust seasoning.
Serve in deep bowls with fresh parsley scattered over the top.
Dinner 10: Crockpot BBQ Pulled Pork
Ingredients
-
- 3 lbs boneless pork shoulder or pork butt
- 1 and 1/2 cups your favorite BBQ sauce, plus more for serving
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- Salt and black pepper to taste
- Burger buns, coleslaw, and pickles for serving
Instructions
Mix the garlic powder, onion powder, smoked paprika, brown sugar, salt, and pepper together and rub the mixture all over the pork shoulder.
Place the pork in the crockpot and pour the BBQ sauce over the top.
Put the lid on and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
When the pork is done it will be so tender it falls apart when you look at it.
Remove it from the crockpot and shred it completely using two forks.
Return the shredded pork to the crockpot and stir it through the sauce at the bottom.
Serve on toasted burger buns with coleslaw on top and pickles on the side.
Dinner 11: Slow Cooker Butter Chicken
Ingredients
-
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 1 can crushed tomatoes, 14 oz
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons unsalted butter
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Salt to taste
- 1/2 cup heavy cream, added at the end
- Cooked basmati rice and warm naan for serving
- Fresh cilantro for garnish
Instructions
Add the chicken pieces to the crockpot.
Add the crushed tomatoes, onion, garlic, ginger, butter, garam masala, cumin, smoked paprika, turmeric, cayenne, and salt.
Stir everything together until the chicken is coated in the spice mixture and the tomatoes are evenly distributed.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
About 15 minutes before serving, stir in the heavy cream and replace the lid.
Let it heat through for 10 to 15 minutes.
Taste and adjust salt.
Serve over basmati rice with warm naan and fresh cilantro scattered on top.
Dinner 12: Crockpot Vegetable Curry
Ingredients
- 2 cans chickpeas, 15 oz each, drained and rinsed
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 can diced tomatoes, 14 oz
- 1 can full-fat coconut milk, 14 oz
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt to taste
- 2 cups fresh baby spinach, added at the end
- Cooked basmati rice and warm naan for serving
- Fresh cilantro for garnish
Instructions
Add the chickpeas, sweet potatoes, diced tomatoes, coconut milk, onion, garlic, ginger, curry powder, cumin, smoked paprika, turmeric, and salt to the crockpot.
Stir well to combine everything evenly.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the sweet potatoes are completely tender.
Stir the baby spinach in during the last 10 minutes of cooking and let it wilt into the curry.
Taste and adjust salt.
Serve over basmati rice with warm naan and a scatter of fresh cilantro over the top.
Dinner 13: Slow Cooker Chicken Noodle Soup
Ingredients
- 1 and 1/2 lbs boneless skinless chicken breasts
- 3 medium carrots, sliced into rounds
- 3 stalks celery, sliced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 2 cups egg noodles, added at the end
Instructions
Place the chicken breasts in the crockpot. Add the carrots, celery, onion, garlic, chicken broth, thyme, parsley, salt, and pepper.
Stir everything around the chicken.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the crockpot.
Add the egg noodles, stir them into the soup, and cook on high with the lid on for another 15 to 20 minutes until the noodles are tender.
Taste, adjust seasoning, and serve hot.
Dinner 14: Crockpot Salsa Verde Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1 jar salsa verde, 16 oz
- 1 can white beans, 15 oz, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Cooked rice or warm flour tortillas for serving
- Sour cream, shredded Monterey jack cheese, and fresh cilantro for serving
Instructions
Place the chicken in the crockpot.
Pour the entire jar of salsa verde over the top.
Add the white beans, cumin, garlic powder, salt, and pepper.
Do not stir.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Shred the chicken directly in the crockpot using two forks and stir it through the salsa verde and beans.
Taste and adjust seasoning.
Serve over rice or in warm flour tortillas with sour cream, shredded Monterey jack, and fresh cilantro.
Dinner 15: Slow Cooker Tomato Basil Soup
Ingredients
- 2 cans crushed tomatoes, 28 oz each
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and black pepper to taste
- 1/2 cup heavy cream, added at the end
- Fresh basil for serving
- Grilled cheese sandwiches for serving
Instructions
Add the crushed tomatoes, onion, garlic, broth, dried basil, oregano, sugar, salt, and pepper to the crockpot.
Stir to combine.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Use an immersion blender to blend the soup directly in the crockpot until completely smooth.
If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender.
Stir in the heavy cream, taste and adjust seasoning, and serve hot with fresh basil on top.
Grilled cheese alongside this soup is the only right move.
Dinner 16: Crockpot Teriyaki Beef
Ingredients
-
- 2 lbs beef sirloin or flank steak, thinly sliced against the grain
- 1/3 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with
- 2 tablespoons cold water
- Cooked white rice for serving
- Steamed broccoli for serving
- Sliced green onions and sesame seeds for garnish
Instructions
Place the sliced beef in the crockpot.
In a small bowl, whisk together the soy sauce, honey, brown sugar, garlic, ginger, and sesame oil.
Pour the sauce over the beef and toss lightly to coat.
Put the lid on and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
About 20 minutes before serving, stir the cornstarch mixture into the liquid in the crockpot.
Cook on high with the lid on for another 15 to 20 minutes until the sauce thickens into a glossy teriyaki glaze.
Serve over rice with steamed broccoli and finish with green onions and sesame seeds.
Dinner 17: Slow Cooker Lasagna Soup
Ingredients
- 1 lb ground beef or Italian sausage
- 1 can crushed tomatoes, 28 oz
- 1 can diced tomatoes, 14 oz
- 4 cups beef or chicken broth
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 cups broken lasagna noodles or any short pasta, added at the end
- 1 cup ricotta cheese for serving
- Shredded mozzarella for serving
- Fresh basil for serving
Instructions
Add the ground beef or sausage to the crockpot and break it up loosely.
Add the crushed tomatoes, diced tomatoes, broth, onion, garlic, basil, oregano, Italian seasoning, salt, and pepper.
Stir everything together.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles
And cook on high with the lid on until the noodles are tender, about 20 to 25 minutes.
Taste and adjust seasoning.
Ladle into bowls and top each serving with a generous spoonful of ricotta, a handful of shredded mozzarella, and fresh basil.
Dinner 18: Crockpot Chicken Tikka Masala
Ingredients
-
- 2 lbs boneless skinless chicken thighs, cut into chunks
- 1 can crushed tomatoes, 14 oz
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- Salt to taste
- 3/4 cup heavy cream, added at the end
- Cooked basmati rice and warm naan for serving
- Fresh cilantro for garnish
Instructions
Add the chicken to the crockpot.
Add the crushed tomatoes, onion, garlic, ginger, garam masala, cumin, smoked paprika, turmeric, cayenne, and salt.
Stir everything together until the chicken is evenly coated.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Stir in the heavy cream during the last 15 minutes of cooking and replace the lid.
Let it warm through completely. Taste and adjust salt.
Serve over basmati rice with warm naan and plenty of fresh cilantro on top.
Dinner 19: Slow Cooker White Chicken Chili
Ingredients
- 1 and 1/2 lbs boneless skinless chicken breasts
- 2 cans white cannellini beans, 15 oz each, drained and rinsed
- 1 can diced green chiles, 4 oz
- 3 cups chicken broth
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- Salt and black pepper to taste
- 4 oz cream cheese, softened and cut into cubes, added at the end
- Shredded Monterey jack, sour cream, sliced jalapeños, and fresh cilantro for serving
Instructions
Place the chicken breasts in the crockpot.
Add the white beans, green chiles, chicken broth, onion, garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper.
Stir everything around the chicken.
Put the lid on and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
Remove the chicken and shred it using two forks.
Return it to the crockpot.
Add the cream cheese cubes and stir vigorously until they melt completely into the chili, making it thick, creamy, and rich.
Taste and adjust seasoning.
Serve topped with shredded Monterey jack, sour cream, sliced jalapeños, and fresh cilantro.
Dinner 20: Crockpot Honey Mustard Pork Tenderloin
Ingredients
- 2 lbs pork tenderloin
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Roasted or mashed potatoes and steamed green beans for serving
Instructions
Mix the Dijon mustard, honey, soy sauce, garlic, thyme, smoked paprika, salt, and pepper together in a small bowl.
Place the pork tenderloin in the crockpot and pour the honey mustard mixture over the top, turning the pork once to coat it on all sides.
Put the lid on and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
Pork tenderloin cooks faster than most proteins in the crockpot so check it at the earlier end of the time range.
Remove the pork and let it rest for about 5 minutes before slicing.
Spoon the juices from the bottom of the crockpot over the sliced pork.
Serve with mashed or roasted potatoes and steamed green beans on the side.
Dinner 21: Slow Cooker Beef Barbacoa
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 1 can chipotle peppers in adobo sauce, 7 oz, use the whole can for more heat or half for mild
- 4 cloves garlic, minced
- 1 small yellow onion, diced
- Juice of 2 limes
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Warm corn tortillas, diced white onion, fresh cilantro, lime wedges, and salsa for serving
Instructions
Season the beef chunks generously with salt and pepper and place them in the crockpot.
Add the chipotle peppers with their full adobo sauce, garlic, onion, lime juice, apple cider vinegar, cumin, oregano, and smoked paprika.
Stir everything together so the beef is coated.
Put the lid on and cook on low for 8 to 10 hours or on high for 5 to 6 hours.
When the beef is done, it will shred effortlessly.
Pull it apart directly in the crockpot using two forks and stir it through all the juices.
Taste and adjust salt.
Serve in warm corn tortillas with diced white onion, fresh cilantro, a squeeze of lime, and salsa.
Tips for Getting the Best Results From Your Crockpot
The most important thing to know about crockpot cooking is that liquid does not evaporate the way it does on the stovetop.
Everything stays sealed inside the pot, which means you generally need less liquid than you might expect.
If you add too much, your dish will end up watery rather than rich and saucy.
Low and slow is almost always better than high
And fast for tougher cuts of meat like chuck roast, pork shoulder, and beef brisket.
The collagen in those cuts breaks down gradually over long cook times and turns into a rich, silky texture that cannot be rushed.
High heat gets the job done faster but the result will not be as tender or as flavorful.
Do not lift the lid during cooking unless a recipe specifically tells you to.
Every time you remove the lid you release heat and steam, which adds roughly 20 to 30 minutes to the total cooking time.
Resist the urge to check on things.
Cut your vegetables into larger chunks than you normally would.
Small pieces of potato or carrot will turn completely soft and mushy after 8 hours in a crockpot.
Bigger cuts hold their shape much better through the long cook.
Dairy ingredients like cream, sour cream, and cheese should almost always be added at the very end of cooking.
Adding them too early causes them to break, curdle, or separate in the heat.
Fresh herbs like parsley, basil, and cilantro should also go in at the end or right before serving.
Long cooking times destroy their flavor and color completely.
Ingredient Swaps Worth Knowing
Chicken breasts and chicken thighs are interchangeable in every recipe on this list,
Though thighs are more forgiving in the crockpot and stay juicier over long cook times.
Chuck roast can be replaced with brisket or short ribs in any beef recipe that calls for it.
Cannellini beans can be swapped for great northern beans or navy beans in any recipe that uses white beans.
Full-fat coconut milk can replace heavy cream in any of the creamy recipes for a dairy-free result.
Any jarred salsa can replace salsa verde in the salsa verde chicken recipe,
Just know that regular red salsa will give a noticeably different flavor profile.
Smoked kielbasa can replace Italian sausage in any recipe that uses it.
Storage Tips
Almost every recipe on this list stores beautifully and many of them taste significantly better the next day.
Store leftovers in airtight containers in the refrigerator for up to four days.
The chili, soups, stews, and curries all freeze well for up to three months.
Let them cool completely before transferring to freezer-safe containers
And leave a small amount of space at the top since liquids expand when frozen.
The pulled chicken, pulled pork, and beef barbacoa also freeze exceptionally well and make outstanding meal prep options.
Portion them into smaller freezer bags and thaw overnight in the refrigerator when you are ready to use them.
Pasta and rice-based dishes like the mac and cheese and chicken and rice are better eaten fresh or refrigerated rather than frozen.