Dive in to discover 25 flavorful ways to let your slow cooker do all the work!

Easy Crock Pot Recipes for Breakfast

Christmas Morning Breakfast

Wake up to a fully loaded crock pot breakfast casserole with hash browns, bacon, peppers, eggs, and cheese. It’s a holiday lifesaver that can be prepped the night before, freeing you up to enjoy the morning. Serve it with apple cinnamon rolls, fresh fruit, and banana bread for the ultimate festive spread.

Find the full Christmas Morning Slow Cooker Breakfast recipe here.

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The slow cooking process guarantees super tender and juicy chicken cutlets, infused in the flavors of the rich sauce. Simply set-it-and-forget-it, ready for you to serve over freshly boiled spaghetti as a standalone meal for dinner or with your favorite side dishes. 

I love to get this going in the crock pot, for an easy weeknight meal. Even if it’s more than two of us can eat, the leftovers are out of this world. It’s delicious!

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This recipe allows you the flexibility to choose your preferred cooking method. For a truly hands-off approach, slow-cooking this chicken chili lets you set it and forget it, resulting in a meal that’s ready and waiting for you at the end of the day. If you’re short on time, the stovetop method delivers the same incredible flavor in under an hour, making it perfect for a quick yet impressive weeknight dinner.

The cream cheese makes this chili extra comforting, soothing the spicy bite of chili powder and green peppers, while the chopped (or shredded) rotisserie chicken adds convenience to the preparation and a lighter version for those who don’t want a heavy meal. 

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Serving a bowl of hearty Southwest Chicken Chili is my kind of dinner, because it leaves you full and satitsfied. With just a few minutes of prep, this wholesome dinner is prepped and simmering on the stove. Chicken chili in the slow cooker is also quite easy, as the crock pot will do the hard work! The addition of poblano peppers gives it a Southwestern flair—so don’t skip them! This recipe takes no time to make, but if you cook it in the slow cooker (option below), it’s about 4 hours on high, or 8 hours on low.

This cozy chicken chili is delicious served with fresh avocoado and sour cream (and a few sprinkles of green onions), with either sturdy tortilla chips or soak up the juices with hot crunchy bread. Or, make a Southwest Chicken Chili with cream cheese for a “creamy” chili dish. We also love Southwest Bowls for dinner!

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I love a good dutch oven recipe, especially the comfort of a Guinness Pot Roast, served with mashed potatoes for a Sunday meal. This recipe has been on RE since 2017! It’s loved by all. It’s similar to a regular pot roast recipe, but Guinness stout beer (or a dark beer) is used to braise the meat in addition to beef stock and a bold tomato paste mixture. We also love our Guinness Beef Stew recipe that is so delicious served with Fresh Irish Soda bread.

Guinness Pot Roast

This Sunday roast is a braised chuck roast recipe, cooked in dark beer (Guinness is the best!), with lots of flavors, spices, and bold flavors. The longer it cooks, the longer it gets tender and every bite is so delicious. Let’s just say, this is a great Irish meal for St. Patrick’s Day, but we also loved it served on any Sunday of the year.

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Healthy eating is the main conversation in our home, since it’s winter and the beginning of the year (goals, goals, goals)!  So today we have this easy White Bean and Chicken Soup simmering on the stove.

Just garnish with fresh Parmesan and red onions, and you’ll be filling up your bowl for seconds, I promise. Oh, and these Cheesy Bread Bites are a welcomed side dish to serve with this soup. Our guests always ask for the recipe.

White Bean and Chicken Soup

Starting off with wholesome ingredients, like chicken, beans, and veggies cooking together in a slow cooker all day long–feels just right at the end of the day. You may also want to try this Slow Cooker Chicken Enchilada Soup (for Taco Tuesday this week!)

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Oh I love a good slow cooker soup recipe, especially during busy times or the holidays, when you have out of town guests coming. This chicken soup is made with simple ingredients, and it’s another great Skinnytaste recipe! It has amazing flavors, light and healthy!

Slow Cooker Chicken Enchilada Soup

It’s great to get a main dish recipe cooking in the slow cooker early in the morning, and know that you’ll have a tasty dinner ready to serve in the evening. That is why I love crock pot recipes, especially soup in the wintertime.

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I love a good chili recipe! Fall reminds me of slow cooker meals, earlier dinners with family and friends, and just an overall cozier feel to hosting.

When I think of cozy foods, I think of slow cooker and one-pot recipes, when you know you have a busy day ahead, or you don’t have time for dinner prep. This is where this Slow Cooker Pulled Pork Chili comes in handy!

Slow Cooker Pulled Pork Chili

You can shred the pork or leave it in chunks, like we did. Great either way! Each bowl is delicious served with cornbread, Southern Spoon Bread, and a fresh green salad. This recipe comes from The Foolproof Family Slow Cooker cookbook, by Valerie Brunmeier.

Why I love this recipe

• It’s a great “one pot recipe” that you can start making in the morning.
• Such a savory, delicious chili to serve for guests.
• Pork is reasonably priced, so this chili is more affordable.

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Each bite of this easy chili recipe is packed with grass-fed ground beef, fresh bell peppers from the garden, and a secret twist of lime and berry jam that makes this chili lighter and brighter than most traditional recipes.

Chili Chili Bang Bang

With a homemade sauce, this chili is full of rich flavors that are perfect for sharing with family and friends. Plus, this recipe is easy to double and freeze, so it’s perfect to have on hand for your last minute guests, game days, or cozy fall evenings. Whether you’re cooking over a campfire or prepping for an easy weeknight meal, this pot of goodness brings the warmth and comfort of fall to every bite. 

Why I love this recipe

• Easy-to-make, cozy chili that’s perfect for those crisp Fall days when you are craving something warm and comforting.
• It’s simple! Throw all the ingredients into one pot, let it simmer, stir occasionally, and enjoy!
• Easy entertaining, whether hosting a casual gathering or heading to a tailgate, this recipe is always a hit.

Gather these ingredients

• Ground beef – extra lean – we use grass-fed
• Garlic powder
• Celery – diced
• Green pepper – diced
• Red pepper – diced
• Red onion – diced
• Chili powder
• Cumin – ground
• Oregano
• Coriander – ground
• Black pepper
• Canned tomatoes – diced, un-drained
• Tomato sauce
• Beef broth
• Celery leaves – chopped
• BBQ sauce – use your favorite
• Kidney + Black beans – drained
• Cilantro – finely chopped
• Lime juice
• Berry jam – use your favorite (blackberry, strawberry, raspberry etc)

Garnishing

• Sharp cheddar cheese – shredded
• Sour cream
• More finely chopped cilantro

How to make Chili Chili Bang Bang

1. Cook the beef in a large pot until it is no longer pink.
2. Add garlic powder to the cooked beef.
3. Stir in the celery, bell peppers, and red onion. Continue to cook for 3 minutes or until vegetables begin to soften.
4. Mix in chili powder, cumin, oregano, coriander and black pepper. Stir for 1 minute.
5. Add tomatoes, tomato sauce, beef broth, celery leaves and BBQ sauce and mix together thoroughly. Bring to a boil, then reduce head to low.
6. Simmer covered for 20 minutes, stirring occasionally.
7. Add in the kidney and black beans and gently stir. Continue to simmer while covered for 10 more minutes.
8. Remove from heat and add the ¼ cup cilantro, lime juice and jam. Mix well.
9. Serve hot and sprinkle with cheddar cheese (so it melts), with a dab of sour cream.
10. Top with fresh chopped cilantro and serve!

Tips & substitutions

• Optional to use a slow cooker–just let all the ingredients simmer low and slow!
• Swap the ground beef for ground turkey, or skip the meat altogether for a hearty vegetarian version.
• Rotisserie chicken is a great substitute for ground beef, though beef tends to freeze better. 
• Use your favorite canned beans (any flavor, white beans etc.).
• Use up the jam in your fridge (any flavor works).
• If cilantro isn’t your thing, try topping with green onions for a fresh twist.
• Serve over hot dogs for a delicious twist on chili dogs!

Serving suggestions

This recipe is the perfect summer or fall main dish for camping or tailgating. Serve it with cornbread, loaded baked potatoes, and a s’mores skillet for dessert.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let the chili cool completely, then transfer to a freezer-safe container or bag. It will keep in the freezer for up to 3 months. 

While you’re here check out these other fall dinner recipes

• John Wayne Casserole
• King Ranch Beef Casserole
• Slow Cooker BBQ Pulled Pork 
• Crock Pot Hot Dog Chili

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Chili Chili Bang Bang

Chili Chili Bang Bang, made with a homemade bang bang sauce and packed with veggies and bold flavors, is the perfect summer and fall meal. Make on stovetop or in a slow cooker!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 324kcal

Author Sandy Coughlin

Ingredients

• 1 ½ lbs. extra-lean ground beef
• 1 tsp. garlic powder
• 1 cup celery diced
• 1 cup green pepper diced
• 1 cup red bell pepper diced
• 1 cup red onion diced
• 1 ½ Tablespoon chili powder
• 1 ½ tsp. ground cumin
• 1 ½ tsp. dried oregano
• 1 tsp. ground coriander
• ¼ tsp. black pepper
• 2 15 oz can diced tomatoes un-drained
• 2 cups tomato sauce
• 1 ½ cups beef broth
• 1 ¼ cup celery leaves chopped
• 2 Tablespoon BBQ sauce use your favorite brand
• 1 15 oz can kidney beans, drained
• 1 15 oz can black beans, drained
• ½ cup cilantro chopped fine, divided
• 2 Tbsp fresh lime juice about 2 lime
• 4 Tbsp favorite berry jam blackberry, strawberry, raspberry

Garnish for the chili:

• 1-2 cups shredded Sharp Cheddar cheese for serving
• 1-2 cups sour cream for serving
• More fine chopped cilantro

Instructions

• In a large pot, cook the beef until the beef is no longer pink; add in the garlic powder. Stir in the celery, bell peppers, and red onion. Continue to cook for 3 minutes or until vegetables begin to soften.
• Add to the pot the chili powder, cumin, oregano, coriander and black pepper.  Stir for 1 minute.
• Add tomatoes, tomato sauce, beef broth, celery leaves and BBQ sauce.  Mix thoroughly, bring to a boil then reduce heat to low and simmer covered for 20 minutes stirring occasionally.
• Add the kidney and black beans and gently stir. Continue to simmer while covered for 10 more minutes.
• Remove from heat and add the ¼ cup cilantro, lime juice and jam. Mix well.
• Serve hot and sprinkle with Cheddar cheese (so it melts), with a dab of sour cream.
• Top with fresh chopped cilantro and serve!

Nutrition

Calories: 324kcal | Carbohydrates: 22g | Protein: 25g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 733mg | Potassium: 881mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2013IU | Vitamin C: 49mg | Calcium: 214mg | Iron: 4mg

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This Crock Pot Chicken & Corn Soup is amazing. It makes enough to serve about 10, so there’s plenty to go around. I love making this soup in the summer. Yes, it’s a great summer soup when corn is fresh, local and delicious.

Crock Pot Chicken Corn Soup

Super easy and fabulous, this slow cooker chicken soup features plenty of chicken, fresh corn (but you can also use canned corn), and big, bold Southwestern flavors. It has a mild spice level, but you can certainly turn up the heat. See my tips below to make it spicier.

Ready for some seriously good flavor? Grab your Crock Pot and get cooking!

Why I love this recipe

• Everything goes into the slow cooker, so it’s a set-it-and-forget-it kind of soup! 
• You can adjust the heat level – see my tips below on how to make it spicier.
• It’s the perfect recipe to showcase fresh and fabulous corn!
• Perfect for summer entertaining when you don’t want to turn your oven on for dinner!

Gather these ingredients

• Boneless, skinless chicken breasts – 2 pounds, cut into 1-inch strips.
• Crushed tomatoes – 1 15-ounce can.
• Black beans – 1 15-ounce can, drained.
• Red enchilada sauce – 1 15-ounce can.
• Green chilies – 1 12-ounce can.
• Onion – Diced.
• Garlic – Fresh garlic, pressed.
• Fresh corn – About 4 cups, cut off the cobs.
• Chicken broth – You’ll need 32 ounces.
• Cumin
• Chili powder
• Salt
• Fresh lime
• Mexican blend cheese – Shredded.
• Optional toppings: Crushed tortilla chips, sour cream, salsa, avocado, fresh cilantro, halved cherry tomatoes.

How to make Crock Pot Chicken & Corn Soup

1. Spray the bottom of a slow cooker with nonstick cooking spray.
2. Add the sliced chicken breast to the bottom of your slow cooker in an even layer.
3. Top the chicken with canned crushed tomatoes, drained black beans, enchilada sauce, green chilies, diced onions, minced garlic, and corn. 
4. Add the chicken broth, cumin, chili powder, and salt, then stir well to combine.
5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
6. Remove the chicken from the soup about 30 minutes before serving and shred it with 2 forks, then put it back into the soup.
7. Add the cheese to the soup and stir to mix it in and let it melt. 
8. Squeeze some lime juice over the top and let the soup rest for 20 minutes on the warm setting before serving. 
9. Ladle it into soup bowls and top it with crushed tortilla chips, sour cream, salsa, avocado, cilantro, and tomatoes. Dig in!

Tips & substitutions

• You can use boneless chicken thighs, too, if you prefer. It just won’t shred quite as easily.
• No fresh corn on the cob? You can use 2 15-ounce cans of corn or 4 cups of frozen corn niblets.
• Like it spicy? Add a diced jalapeno or serrano pepper to the soup.
• Switch up the cheese. Monterey Jack, cheddar, or any easy-melting cheese will work well in this soup.
• Make ahead and serve the next day!

Serving suggestions

This soup is hearty enough to be a meal all on its own. Sometimes I serve it as a part of a soup bar with all the toppings around it so that my friends and family can top a bowl just how they like it. I add a side of garlic bread, then we all dig in! This soup also pairs well as a side dish to dishes like my favorite Fajita Grazing Board, Crab Enchiladas, or Mexican Tortilla Lasagna.

Storage

Store any leftovers in an airtight container in the fridge for 4-5 days. This soup also freezes well. I’ll freeze it in meal-size portions and then just thaw, reheat and eat!

Check out these awesome corn recipes while you’re here

• Corn Slaw
• Grilled Corn & Bratwurst
• Lobster, Avocado & Corn Tacos
• Corn Succotash Recipe

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Crock Pot Chicken & Corn Soup

Loaded with fresh summer corn and flavor in every bite, this flavorful Crock Pot Chicken & Corn Soup is super easy, hearty, and delicious! 

Course Soup

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 4 hours hours

resting time 20 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 10

Calories 332kcal

Author Sandy Coughlin

Ingredients

For the Chicken Tortilla Soup:

• 2 lbs boneless skinless chicken breasts, cut into 2-inch strips
• 15 oz crushed tomatoes
• 15 oz black beans drained
• 15 oz red enchilada sauce not green
• 12 oz green chiles
• 1 small onion diced
• 3 cloves garlic pressed
• 2 15 oz corn drained (or 4 cups of fresh corn, cut off the cob)
• 32 oz chicken broth
• 2 tsps cumin
• 2 tsps chili powder
• 1 tsp salt
• 1 lime
• 2 cups Mexican blend cheese shredded

Toppings:

• Crushed tortilla chips
• Sour Cream
• Salsa
• Avocado slices about 2-3 per serving
• Fresh cilantro finely chopped (for sprinkling)
• Cherry tomatoes cut in half add a few to each serving on top

Instructions

To make the Chicken Tortilla Soup

• Spray the bottom of slow cooker with non-stick spray and place the trimmed chicken pieces in the bottom.
• Top with the crushed tomatoes, black beans, enchilada sauce, green chiles, chopped onion, garlic, and corn.
• Next, add the chicken broth, cumin, chili powder, and salt.  Stir well.
• Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Thirty minutes before serving, remove the chicken from the soup, and shred with two forks. Add it back into the soup. Add the cheese and allow to melt. Gently stir. Squeeze a lime on top and let the soup rest for 20 minutes before serving, on warm setting.

SERVE:

• Ladle soup into bowls and top with crushed tortilla strips and desired garnishes (sour cream, salsa, avocado, cilantro, tomatoes).

Nutrition

Calories: 332kcal | Carbohydrates: 23g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 1348mg | Potassium: 679mg | Fiber: 7g | Sugar: 7g | Vitamin A: 639IU | Vitamin C: 12mg | Calcium: 306mg | Iron: 4mg

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