Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.

Chicken posole is a traditional Mexican stew, typically made with hominy, stewed meat and all the toppings (shredded cabbage, sliced radishes, avocado, and/or lime wedges).

This crockpot version is our take on this lovely classic, made so easily right in the slow cooker for an all-day simmer.

Not to mention the bone-in chicken thighs yielding the most flavorful chicken stock. If needed, boneless chicken thighs (or breasts) can work as an appropriate sub (but I highly recommend bone-in for extra flavor).

When ready to serve, sprinkle on some of your favorite desired toppings for a complete hearty meal.

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Slow Cooker Chicken Posole

Made so easily right in your crockpot! Loaded with shredded chicken, hominy and green chiles. So cozy, so good.

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8 servings

Ingredients

• 4 bone-in skinless chicken thighs
• 4 cups chicken stock
• 1 25-ounce can white hominy, drained
• 2 4-ounce cans diced green chiles
• 1 sweet onion diced
• 1 poblano pepper diced
• 3 cloves garlic minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper to taste
• 2 medium tomatillos diced
• ½ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice

For serving

• Shredded cabbage
• Sliced radish
• Crumbled queso fresco
• Tortilla chips
• Lime wedges

Instructions

• Place chicken into a 6-qt slow cooker. Stir in chicken stock, hominy, green chiles, onion, pepper, garlic, cumin and oregano; season with salt and pepper, to taste.
• Cover and cook on low heat for 6-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
• Stir in tomatillos, cilantro, lime juice and chicken into the slow cooker; season with salt and pepper, to taste.
• Serve immediately with desired toppings.

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So easy and so flavorful! Cooked low + slow in the crockpot. Perfect for tacos, burritos, quesadillas, and more!

Traditionally made in an underground oven (just saw this on 911 Lone Star), barbacoa meat (usually beef, sheep or goat) is a classic Mexican dish left to cook undisturbed overnight until the meat is very tender.

I have tried many variations throughout the years but I found that this slow cooker version is my absolute favorite. Cooked low and slow for 8-9 hours, the meat comes out incredibly melt-in-your-mouth tender, falling apart and shredding so easily.

Now how is this served? Well, the possibilities are truly endless. You can serve them with burritos + burrito bowls, tacos, quesadillas, nachos, and even salads.

I personally like to serve them with a base of cilantro rice and chips for dipping purposes. But that’s just me. The world is your oyster and this can be served however you would like. I had a friend serve this in a Ziploc sandwich bag and it was the best “meat bag” I had ever laid eyes on.

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Slow Cooker Beef Barbacoa

So easy and so flavorful! Cooked low + slow in the crockpot. Perfect for tacos, burritos, quesadillas, and more!

Prep Time 15 minutes minutes

Cook Time 8 hours hours 15 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 8 servings

Ingredients

• ½ cup packed cilantro leaves
• ⅓ cup apple cider vinegar
• Juice of 2 limes
• 1-2 chipotle peppers in adobo sauce
• 4 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• ¼ teaspoon ground cloves
• 1 4-pound boneless beef chuck roast, excess fat trimmed and cut into 6 pieces
• Kosher salt and freshly ground black pepper to taste
• 1 ½ tablespoons canola oil
• 1 cup beer such as Modelo

Instructions

• CILANTRO MIXTURE: Combine cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder and cloves in the bowl of a food processor until smooth, scraping the sides as needed.
• Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
• Heat canola oil in a large skillet over medium high heat. Working in batches, add beef and cook until evenly browned, about 3-4 minutes per side.
• Place beef into a 6-qt slow cooker; stir in beer and CILANTRO MIXTURE.
• Cover and cook on low heat for 8-9 hours, or until meat is fork-tender.
• Remove beef from the slow cooker and shred the meat using two forks before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
• Serve warm.

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Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

Guys, it’s snowing. No joke. It has been snowing two days straight in the midwest. And yes, Cartman has his winter beanie ready to go.

That being said, you can find me by the fireplace, chunky sweaters and all, with this Olive Garden favorite.

A quick and easy copycat recipe, you can throw this all in the crockpot. Extra bonus points if you have one of those saute features in your slow cooker, making this a one pot meal from start to finish.

Serve with the crustiest bread and extra shaved Parmesan on top that melts right into the warm, cozy goodness.

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Slow Cooker Olive Garden Pasta e Fagioli

Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

Prep Time 20 minutes minutes

Cook Time 8 hours hours 40 minutes minutes

Total Time 9 hours hours

Servings 8 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage casing removed
• 1 medium sweet onion diced
• 4 cups chicken stock
• 1 16-ounce can tomato sauce
• 1 15-ounce can diced tomatoes
• 1 15-ounce can red kidney beans, drained and rinsed
• 1 15-ounce can cannellini beans, drained and rinsed
• 2 carrots peeled and diced
• 2 celery ribs diced
• 3 cloves garlic minced
• 1 ½ teaspoons dried basil
• 1 teaspoon dried oregano
• ¾ teaspoon dried thyme
• Kosher salt and freshly ground black pepper to taste
• ¾ cup ditalini pasta
• ½ cup shaved Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat olive oil in a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
• Place sausage mixture into a 6-qt slow cooker. Stir in chicken stock, tomato sauce, diced tomatoes, beans, carrots, celery, garlic, basil, oregano and thyme; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
• Serve immediately with Parmesan, garnished with parsley, if desired.

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Moist, tender, perfectly seasoned crockpot turkey recipe. No oven space needed! Includes the best turkey gravy using the drippings!

I’m all about saving on oven space. Crockpots, Instant Pots. I will take them all. Especially when the crockpot does all the work for you. And I really mean, all the work for you.

So if you’re not about making an entire turkey this year, this slow cooker recipe will be your heaven. It requires just 2 turkey breast halves in a slow cooker for just 3-4 hours. In those 3-4 hours, you will have all the oven space you could possibly need for the rest of your sides.

The end result? Perfectly juicy, moist, tender turkey breast meat. It also browns beautifully in the slow cooker, promise. No need to broil it or anything. And you know all those juicy drippings? You can strain them to make the best gravy ever.

Who knew a turkey could be this easy?

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Slow Cooker Turkey Breast

Moist, tender, perfectly seasoned crockpot turkey. No oven space needed! Includes the best turkey gravy using the drippings!

Prep Time 20 minutes minutes

Cook Time 4 hours hours 10 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 8 - 10 servings

Ingredients

• 1 teaspoon paprika
• 1 teaspoon dried thyme
• ¾ teaspoon poultry seasoning
• ¾ teaspoon onion powder
• Kosher salt and freshly ground black pepper to taste
• 1 large onion sliced
• 2 celery ribs cut into thirds
• ¾ cup chicken stock
• ¼ cup dry white wine
• 2 1 1/2 to 2 pound boneless, skin-on turkey breast halves
• 8 tablespoons unsalted butter at room temperature and divided
• 3 tablespoons all-purpose flour

Instructions

• In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
• Place onion and celery into a 6 or 8-qt oval slow cooker; add chicken stock and wine.
• Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
• Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker; let rest 10-15 minutes.
• Strain slow cooker drippings through a fine-mesh sieve; discard solids.
• Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
• Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
• Serve turkey immediately with gravy.

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Red potatoes, andouille sausage, shrimp, corn, Old Bay. A classic shrimp boil made without any of the fuss right in your crockpot!

This is truly one of my favorite summertime meals.

The ingredient list is super simple and you don’t need to do any kind of babysitting. Nope, the crockpot takes care of all the hard work for you, making it perfect for get-togethers and summer entertaining.

Simply throw everything right into your slow cooker for about 4 hours, adding in the sausage, corn and shrimp at the very end of cooking time to avoid any kind of overcooking. I mean, no one is a fan of overcooked rubbery shrimp, right?

Just be sure to use a large enough slow cooker (either 6 or 7 qt) to make sure everything fits.

When ready to serve, crank out some of those ice cold beers, melted butter, lemon wedges and hot sauce. This will truly be the best thing you serve all summer long.

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Slow Cooker Shrimp Boil

Red potatoes, andouille sausage, shrimp, corn, Old Bay. A classic shrimp boil made without any of the fuss right in your crockpot!

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 6 servings

Ingredients

• ¼ cup Old Bay seasoning
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon hot sauce optional
• 1 ½ pounds small red potatoes
• 1 medium sweet onion cut into wedges
• 1 head garlic halved
• 2 bay leaves
• 1 12.8-ounce package smoked andouille sausage, cut into 1-inch pieces
• 3 ears corn each cut crosswise into 3 pieces
• 2 pounds medium or large shrimp
• 2 tablespoons chopped fresh parsley leaves

For serving, optional

• Melted butter
• Hot sauce
• Cocktail sauce
• Lemon wedges
• Beer

Instructions

• In a large bowl, whisk together Old Bay seasoning, lemon juice, hot sauce and 6 cups water; set aside.
• Place potatoes, onion, garlic and bay leaves into a 6-qt slow cooker; stir in Old Bay seasoning mixture.
• Cover and cook on low heat for 3-4 hours, or until potatoes are almost tender.
• Stir in sausage and corn; cover and cook on high heat for 30 minutes. Set corn aside; keep warm.
• Stir in shrimp. Cover and cook on high heat, stirring twice, until shrimp is opaque and pink, about 20-30 minutes; drain well.
• Serve immediately, garnished with parsley, if desired.

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The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.

This is legit my favorite year-long soup.

Perfect for those super hot summer days where you’re out by the beach all day, coming home to this hearty fresh corn soup where you can get 8 ears of corn for just a $1 at your local grocery store.

An added bonus is that you don’t even have to turn on the stovetop or oven (especially if you have the nifty saute function in your slow cooker!), keeping the house nice and cool.

Then there’s the Chiberia days – you know, the -50 windchill winter Chicago nights where nothing in the world could beat this cozy cozy soup. And if fresh corn on the cob is not readily available, frozen corn kernels will work just fine.

I just don’t recommend skimping on that bacon though. The bacon slices give off so much goodness, cooking low and slow for 8 hours. And the extra crisp bacon bit toppings don’t hurt either!

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Slow Cooker Corn Chowder

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8 (10 cups)

Ingredients

• 4 slices bacon diced
• 6 ears yellow corn kernels removed (about 5-6 cups)
• 1 russet potato peeled and diced
• 2 slices bacon
• 1 onion diced
• 3 cloves garlic minced
• 4 sprigs fresh thyme
• 6 cups chicken stock
• Kosher salt and freshly ground black pepper to taste
• 1 cup heavy cream
• 2 tablespoons chopped fresh chives

Instructions

• Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
• Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.
• Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.
• Serve immediately, sprinkled with bacon and garnished with chives, if desired.

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No more store-bought chicken! Nope, you can make this in the crockpot with only 15 min prep. So tender, moist and juicy!

During my college days, I would use my mom’s Costco membership to snag one of those Kirkland rotisserie chickens whenever I could. I mean, guys, it was (or maybe still is) $4.99 for a whole seasoned chicken!

And with a college budget, this chicken would feed me for days. Maybe even a week if I could really stretch it out.

But if you don’t live near a Costco, don’t worry. I got you guys covered. You can skip that emergency grocery run to grab that rotisserie chicken on the way home from work.

All you need is a slow cooker, 15 minutes prep or less, a simple spice rub, a lemon and some fresh herbs.

That’s it! From there, you can let it cook low and slow for 4-5 hours for the juiciest chicken of your life. And if you really want to go that extra mile, throw the cooked chicken onto a sheet pan for a quick broil for crispy skin.

Either way, you won’t want store-bought rotisserie chicken ever again because it’s just that easy.

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Slow Cooker Rotisserie Chicken

No more store-bought chicken! Nope, you can make this in the crockpot with only 15 min prep. So tender, moist and juicy!

Prep Time 15 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Servings 6 servings

Ingredients

• 1 ½ teaspoons paprika
• 1 teaspoon light brown sugar
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• Kosher salt and freshly ground black pepper to taste
• 1 4-pound whole roasting chicken
• 1 lemon halved
• 3 sprigs fresh thyme
• 1 sprig rosemary
• 2 large carrots cut into 3-inch pieces
• 2 celery ribs cut into 3-inch pieces
• ½ small onion

Instructions

• In a small bowl, combine paprika, brown sugar, oregano, onion powder, garlic powder, 1 1/2 teaspoons salt and 1 teaspoon pepper.
• Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with paprika mixture. Stuff cavity with lemon, thyme and rosemary.
• Place carrots, celery and onion into a 4-qt slow cooker. Place chicken, breast side up, on top of the vegetables; tie drumsticks together with kitchen twine.
• Cover and cook on low heat for 4-5 hours, reaching an internal temperature of 165 degrees F. Remove chicken from the slow cooker; let rest 10-15 minutes.
• OPTIONAL: Preheat oven to broil. Place chicken onto a baking sheet and broil until crisp and crusted, about 4-5 minutes.
• Serve immediately.

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Simple prep with zero fuss! Restaurant-quality butter chicken made so easily in the crockpot. Serve with rice and naan.

I’m sure some of you have already put away your crockpot for the season. Up in one of those high cupboards so you don’t have to see your slow cooker until the Fall hits.

But seeing as to how we moved to Chiberia and it’s still the dead of winter here, my slow cooker has been on full blast, especially with this butter chicken.

I mean, I have seriously made this at least four times in the last 6 weeks.

Mainly because it’s so stinking easy.

Prep work is minimal and you can throw everything right into the crockpot. And while your chicken cooks low and slow to that tender, melt-in-your-mouth goodness, you can cook your basmati rice and warm your garlic naan.

And here’s a big secret I’ll let you in on: be sure to hoard all the sauce you possibly can for naan dipping purposes.

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Slow Cooker Indian Butter Chicken

Simple prep with zero fuss! Restaurant-quality butter chicken made so easily in the crockpot. Serve with rice and naan.

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 6 servings

Ingredients

• 1 cup basmati rice
• ½ cup chicken stock
• 1 6-ounce can tomato paste
• 2 teaspoons yellow curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 pounds boneless skinless chicken thighs cut into 1-inch chunks
• ½ sweet onion diced
• 3 cloves garlic minced
• 1 tablespoon freshly grated ginger
• ½ cup heavy cream
• 2 tablespoons freshly squeezed lime juice
• 1 ½ teaspoons light brown sugar

Instructions

• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
• In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
• Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
• Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
• Serve immediately with rice.

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The easiest crockpot recipe of your life! It’s a one pot wonder – no searing, no fuss. Simply throw everything right in!

I love a good crockpot recipe. Especially the ones that cook low and slow for 7-8 hours, undisturbed, as you walk into the door from work where dinner is magically finished and set.

But then there are those other crockpot recipes that require a little bit of babysitting – ex. an initial sear before that low-and-slow goodness or a cornstarch slurry at the very end of cooking time.

But again, I truly love all slow cooker recipes. But I’m just not particularly fond of the ones that require that extra step, you know?

That’s why this recipe has quickly become my favorite recipe yet.

There’s no searing, no fuss. No extra steps of anything. No nothing.

Nope. You can throw everything right into the crockpot – all of it.

Then you can let it cook low and slow as the chicken gets so unbelievably tender – so tender, you can even shred this by giving the chili a good stir in the crockpot. (Note: chicken breasts can be substituted here, but thighs are much better in my opinion).

When ready to serve, top this bad boy off with all your favorite toppings – tortilla chips, cilantro, sour cream, red onion, avocado slices and lime wedges. But for me, personally, I just need a bag of tortilla chips for dipping purposes.

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Slow Cooker White Chicken Chili

The easiest crockpot recipe of your life! It's a one pot wonder - no searing, no fuss. Simply throw everything right in!

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6 servings

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs
• 4 cups chicken stock
• 3 (4-ounce) cans diced green chiles
• 1 (15.5 ounce) can cannellini beans drained and rinsed
• 1 (15.5 ounce) can garbanzo beans drained and rinsed
• 1 medium sweet onion diced
• 4 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper to taste
• ½ cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice

For the toppings

• 1 ½ cups tortilla chips
• ½ cup fresh cilantro leaves
• ½ cup sour cream
• ½ cup diced red onion
• 1 avocado halved, seeded, peeled and sliced
• 1 lime cut into wedges

Instructions

• Place chicken into a 6-qt slow cooker. Stir in chicken stock, green chiles, beans, onion, garlic, cumin and oregano; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
• Remove chicken from the slow cooker and shred, using two forks.
• Stir chicken, cilantro and lime juice into the slow cooker; season with salt and pepper, to taste.
• Serve immediately with desired toppings.

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The best kind of comfort food you can make right in your crockpot! Even the uncooked orzo cooks in the slow cooker!

So it’s 33 degrees here in Chicago today. With a snow storm, of course.

I really started seeing the light at the end of the tunnel. The coffee shops and restaurants started setting up all their patio furniture for outdoor dining. Now they’re all gone.

Butters and I did brave the snow once today but he quickly scurried back into the house. He was not a fan. So I turned on my crockpot to make the most cozy snow storm soup ever: lemon chicken soup.

It’s really the most comforting soup ever, especially with the hint of tang from the freshly squeezed lemon juice and all the hearty veggies. The spinach is not really needed here but hey – any excuse to have extra “hidden” greens, right?

I also love how the orzo cooks right in the slow cooker so you don’t have to dirty that second pot.

Serve with crusty bread and reload a piping hot bowl of this soup as needed as the snow storm (hopefully) comes to an end. I hear it’s going to be 70 on Wednesday!

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Slow Cooker Lemon Chicken Orzo Soup

The best kind of comfort food you can make right in your crockpot! Even the uncooked orzo cooks in the slow cooker!

Prep Time 20 minutes minutes

Cook Time 6 hours hours 35 minutes minutes

Total Time 6 hours hours 55 minutes minutes

Servings 6 servings

Ingredients

• 1 ½ tablespoons canola oil
• 1 ½ pounds boneless skinless chicken thighs cut into 1-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 6 cups chicken stock
• 1 medium sweet onion diced
• 3 medium carrots peeled and sliced
• 2 celery ribs sliced
• 3 cloves garlic minced
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• ½ cup orzo pasta uncooked
• 4 cups baby spinach
• 2 tablespoons freshly squeezed lemon juice

Instructions

• Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 4-5 minutes.
• Place chicken into a 6-qt slow cooker. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaf; season with salt and pepper, to taste.
• Cover and cook on low heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
• Stir in spinach until wilted. Stir in lemon juice; season with salt and pepper, to taste.
• Serve immediately.

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