20 Delicious Pot Luck Crockpot Recipes for Every Occasion

Hosting a potluck or simply craving some hassle-free, hearty meals? You’re in luck! Our roundup of 20 Delicious Pot Luck Crockpot Recipes for Every Occasion is your go-to guide for dishes that promise to delight any crowd. From cozy comfort foods to vibrant seasonal favorites, these slow-cooked wonders are all about flavor without the fuss. Dive in and discover your next crowd-pleaser!

Slow Cooker Honey Garlic Chicken

Busy weeknights call for easy, flavorful meals like this slow cooker honey garlic chicken. Just set it and forget it for a dish that’s both sweet and savory.

Ingredients

• 4 boneless, skinless chicken breasts
• a good glug of olive oil
• a couple of garlic cloves, minced
• a half cup of honey
• a splash of soy sauce
• a pinch of red pepper flakes
• a tablespoon of cornstarch
• a quarter cup of water

Instructions

1. Drizzle the olive oil into the slow cooker.
2. Place the chicken breasts in the slow cooker.
3. In a small bowl, mix the minced garlic, honey, soy sauce, and red pepper flakes.
4. Pour the honey garlic mixture over the chicken.
5. Cover and cook on low for 6 hours or high for 3 hours. Tip: Don’t peek! Keeping the lid on ensures even cooking.
6. Once cooked, remove the chicken and set aside.
7. In a small bowl, whisk the cornstarch and water until smooth.
8. Pour the cornstarch mixture into the slow cooker and stir to thicken the sauce. Tip: For a thicker sauce, let it simmer uncovered for a few minutes.
9. Return the chicken to the slow cooker and coat with the sauce. Tip: Shred the chicken for a pulled chicken version that’s great for sandwiches.
10. Serve hot.

Outstandingly tender, the chicken practically melts in your mouth with a perfect balance of sweet and spicy. Try it over a bed of rice or alongside some steamed veggies for a complete meal.

Crockpot Beef Stew with Root Vegetables

Bust out your crockpot for this hearty beef stew that’s packed with root vegetables. It’s the perfect set-it-and-forget-it meal for busy days.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• a couple of carrots, chopped
• a couple of parsnips, chopped
• a large potato, diced
• a medium onion, chopped
• 2 cloves garlic, minced
• a splash of red wine
• 4 cups beef broth
• a tbsp of tomato paste
• a tsp of dried thyme
• salt and pepper to season

Instructions

1. Season the beef cubes with salt and pepper.
2. Heat a splash of oil in a pan over medium-high heat and brown the beef on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
3. Transfer the beef to the crockpot.
4. In the same pan, sauté the onion and garlic until soft, about 2 minutes.
5. Add the red wine to deglaze the pan, scraping up any browned bits.
6. Pour the onion mixture over the beef in the crockpot.
7. Add the carrots, parsnips, potato, beef broth, tomato paste, and thyme to the crockpot. Tip: Layer the vegetables at the bottom for even cooking.
8. Cover and cook on low for 8 hours or high for 4 hours. Tip: Resist the urge to open the lid; it slows down cooking.
9. Season with additional salt and pepper if needed before serving.

Key to this stew’s appeal is the tender beef and the sweetness from the root vegetables. Serve it with a crusty bread to soak up the rich broth.

Creamy Crockpot Mac and Cheese

Savor the simplicity of this Creamy Crockpot Mac and Cheese, a dish that promises comfort with minimal effort. Perfect for busy days, it’s a crowd-pleaser that requires just a few ingredients and your trusty slow cooker.

Ingredients

– 2 cups of elbow macaroni
– 4 cups of shredded sharp cheddar cheese
– 1 can (12 oz) of evaporated milk
– 1 1/2 cups of whole milk
– A splash of heavy cream
– A couple of tablespoons of butter
– 1/2 teaspoon of salt
– A pinch of paprika for a little kick

Instructions

1. Boil the elbow macaroni in salted water until just al dente, about 5 minutes. Drain and set aside.
2. In the crockpot, combine the evaporated milk, whole milk, heavy cream, and butter. Set the crockpot to low heat.
3. Add the drained macaroni to the crockpot, stirring gently to mix with the liquid ingredients.
4. Gradually add the shredded cheddar cheese, stirring after each addition to ensure it melts evenly.
5. Sprinkle in the salt and paprika, stirring to distribute the flavors throughout the dish.
6. Cover and cook on low for 2 hours, stirring occasionally to prevent sticking.
7. After 2 hours, check the consistency. If it’s too thick, add a splash more milk to reach your desired creaminess.
8. Serve hot, straight from the crockpot for the best texture and flavor.
Fluffy and rich, this mac and cheese boasts a velvety sauce that clings to every noodle. Try topping it with crispy bacon bits or a sprinkle of green onions for an extra layer of flavor.

Pulled Pork Sandwiches with Homemade BBQ Sauce

Unbelievably tender and packed with flavor, these pulled pork sandwiches are a game-changer for your BBQ cravings. Homemade BBQ sauce adds that perfect tangy sweetness.

Ingredients

• 3 lbs pork shoulder
• a couple of tbsp olive oil
• a splash of apple cider vinegar
• 1 cup ketchup
• a couple of tbsp brown sugar
• a dash of Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• a pinch of salt and pepper
• 4 hamburger buns

Instructions

1. Preheat your oven to 300°F.
2. Rub the pork shoulder with olive oil, salt, and pepper.
3. Place the pork in a roasting pan and pour apple cider vinegar around it.
4. Cover tightly with foil and roast for 4 hours, until fork-tender.
5. While the pork cooks, mix ketchup, brown sugar, Worcestershire sauce, garlic powder, and onion powder in a saucepan.
6. Simmer the BBQ sauce on low for 10 minutes, stirring occasionally.
7. Shred the pork with two forks, discarding any fat.
8. Toss the shredded pork with half the BBQ sauce.
9. Toast the hamburger buns lightly for extra crunch.
10. Pile the pork on buns and drizzle with remaining sauce.

You’ll love the melt-in-your-mouth pork paired with the smoky, sweet sauce. Try serving with a crisp coleslaw for crunch.

Slow Cooker Chili with Beans and Ground Beef

Looking for a hearty meal that practically cooks itself? This slow cooker chili is packed with flavor and requires minimal effort.

Ingredients

• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• A splash of olive oil
• Salt and pepper to season

Instructions

1. Heat a splash of olive oil in a skillet over medium heat. Add the ground beef and cook until no longer pink, about 5 minutes. Tip: Break the beef into small pieces as it cooks for even browning.
2. Transfer the cooked beef to your slow cooker. Add the chopped onion, minced garlic, chili powder, and cumin. Stir to combine.
3. Pour in the diced tomatoes, beef broth, and both types of beans. Season with salt and pepper. Tip: For deeper flavor, let the chili cook on low for 8 hours. If you’re short on time, high for 4 hours works too.
4. Give everything a good stir, then cover and cook according to your time preference. Tip: Stir occasionally to prevent sticking and ensure even cooking.
5. Once done, taste and adjust seasoning if needed. Serve hot.

Amazingly tender beef and creamy beans make this chili a comforting classic. Top with shredded cheese or a dollop of sour cream for extra richness.

Crockpot Chicken and Dumplings

Just when you need a comforting meal without the fuss, this Crockpot Chicken and Dumplings comes to the rescue. It’s hearty, simple, and utterly satisfying.

Ingredients

• 2 cups of shredded cooked chicken
• 4 cups of chicken broth
• a couple of carrots, sliced
• a stalk of celery, chopped
• a splash of heavy cream
• 1 cup of all-purpose flour
• 2 tsp of baking powder
• a pinch of salt
• 1/2 cup of milk
• 2 tbsp of butter, melted

Instructions

1. In your crockpot, combine the shredded chicken, chicken broth, carrots, and celery.
2. Cover and cook on low for 6 hours or high for 3 hours.
3. Tip: For richer flavor, sauté the carrots and celery in butter before adding to the crockpot.
4. In a bowl, mix the flour, baking powder, and salt.
5. Stir in the milk and melted butter until just combined.
6. Drop tablespoon-sized dollops of the dumpling mixture into the crockpot.
7. Cover and cook on high for another 30 minutes.
8. Tip: Don’t peek while the dumplings cook; they need the steam to rise properly.
9. Stir in the heavy cream and let it warm through for about 5 minutes.
10. Tip: If the broth is too thin, mix a tablespoon of cornstarch with water and stir it in.

Creamy broth hugs tender dumplings and chicken for the ultimate comfort bite. Serve it with a sprinkle of fresh parsley for a pop of color.

Vegetarian Lentil Soup for the Slow Cooker

A hearty vegetarian lentil soup is just what you need for those busy days. It’s simple, nutritious, and cooks itself in the slow cooker.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• A splash of olive oil
• A couple of bay leaves
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to your liking

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until they start to soften.
2. Add the minced garlic, cumin, and smoked paprika. Stir for 1 minute until fragrant.
3. Transfer the veggie mix to your slow cooker. Add the rinsed lentils, diced tomatoes, vegetable broth, and bay leaves.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The lentils should be tender.
5. Remove the bay leaves. Season with salt and pepper. Tip: For a creamier texture, blend half the soup and mix it back in.
6. Let the soup sit for 10 minutes before serving. Tip: It thickens as it cools.

Velvety and rich, this soup pairs wonderfully with crusty bread. Try topping it with a dollop of yogurt for a creamy contrast.

Slow Cooker Italian Meatballs in Marinara

Bold flavors come together effortlessly in this set-it-and-forget-it dish. Perfect for busy weeknights or lazy weekends, these meatballs simmer to perfection in a rich marinara.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan
• 1 egg
• 2 cloves garlic, minced
• a splash of milk
• a couple of tablespoons of olive oil
• 24 oz marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano

Instructions

1. In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, milk, salt, pepper, and oregano until just combined.
2. Shape the mixture into 1-inch meatballs. Tip: Wet your hands to prevent sticking.
3. Heat olive oil in a skillet over medium-high. Brown meatballs in batches, about 2 minutes per side. They don’t need to be cooked through.
4. Transfer meatballs to the slow cooker. Pour marinara sauce over them.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Stir gently once halfway through to ensure even cooking.
6. Check for doneness; meatballs should be no longer pink in the center. Tip: Let them rest for 10 minutes before serving to absorb more sauce.

Zesty and tender, these meatballs are a crowd-pleaser. Serve over spaghetti or stuff into a sub for a hearty sandwich.

Crockpot Buffalo Chicken Dip

Crockpot Buffalo Chicken Dip is the ultimate game-day snack, combining creamy, spicy, and cheesy flavors in one easy dish. Grab your crockpot and let’s get started.

Ingredients

– 2 cups shredded cooked chicken
– 8 oz cream cheese, softened
– 1/2 cup buffalo sauce
– 1/2 cup ranch dressing
– 1 cup shredded cheddar cheese
– A couple of green onions, chopped
– A splash of milk if needed

Instructions

1. Add the shredded chicken, cream cheese, buffalo sauce, and ranch dressing to the crockpot.
2. Stir everything together until well combined. Tip: If the mixture seems too thick, add a splash of milk to loosen it up.
3. Cover and cook on low for 2 hours, stirring halfway through. Tip: Keep an eye on the dip to prevent the edges from drying out.
4. Sprinkle the shredded cheddar cheese on top and cook for another 15 minutes, or until the cheese is melted.
5. Garnish with chopped green onions before serving. Tip: For extra heat, drizzle a bit more buffalo sauce on top.

Great for dipping chips, veggies, or even spreading on sandwiches, this dip is creamy with a perfect kick of heat. The melted cheese adds a gooey texture that’s irresistible.

Easy Slow Cooker Pot Roast with Gravy

Slow cookers are a busy cook’s best friend, and this pot roast recipe is no exception. Simple ingredients transform into a tender, flavorful meal with minimal effort.

Ingredients

– 3 lbs chuck roast
– 2 cups beef broth
– 1 onion, sliced
– 3 carrots, chopped into big chunks
– 2 potatoes, cubed
– A couple of garlic cloves, minced
– A splash of Worcestershire sauce
– 1 tbsp olive oil
– Salt and pepper, just enough to season

Instructions

1. Heat olive oil in a pan over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Tip: Don’t skip searing; it locks in flavors.
2. Transfer the roast to the slow cooker. Surround it with onion, carrots, and potatoes.
3. In a bowl, mix beef broth, minced garlic, and Worcestershire sauce. Pour over the roast and veggies. Tip: This mix is your gravy base, so stir it well.
4. Cover and cook on low for 8 hours or high for 4 hours. Tip: Low and slow is key for that fall-apart tenderness.
5. Once done, remove the roast and veggies. Thicken the liquid in the cooker with a cornstarch slurry if you like your gravy thicker.
The roast is melt-in-your-mouth tender, with veggies soaked in rich, savory gravy. Serve it over mashed potatoes for an extra comforting meal.

Crockpot Cheesy Potato Casserole

Got a crowd to feed or just craving comfort food? This Crockpot Cheesy Potato Casserole is your go-to. It’s hearty, easy, and packed with flavor.

Ingredients

• 4 cups of diced potatoes (about 4 medium)
• 2 cups of shredded cheddar cheese
• 1 cup of sour cream
• 1 can (10.5 oz) of cream of chicken soup
• 1/2 cup of melted butter
• 1/4 cup of chopped onions
• A couple of dashes of salt and pepper
• A splash of milk if needed

Instructions

1. Grease your crockpot lightly with butter or cooking spray.
2. In a large bowl, mix the diced potatoes, shredded cheddar cheese, sour cream, cream of chicken soup, melted butter, and chopped onions until well combined.
3. Season the mixture with a couple of dashes of salt and pepper. If the mixture seems too thick, add a splash of milk to loosen it up.
4. Transfer the mixture into the greased crockpot, spreading it evenly.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
6. About 30 minutes before serving, sprinkle the top with an extra 1/2 cup of shredded cheddar cheese and let it melt.
7. Serve hot, garnished with chopped green onions or a dollop of sour cream if desired.

The casserole comes out creamy with a slight crunch from the potatoes. The cheese adds a rich depth, making it perfect for potlucks or a cozy night in. Try serving it with a side of crispy bacon for an extra flavor kick.

Slow Cooker Teriyaki Chicken Thighs

You’ll love how these Slow Cooker Teriyaki Chicken Thighs turn your dinner into a hands-off, flavor-packed meal.

Ingredients

• 4-6 boneless, skinless chicken thighs
• A good glug of soy sauce (about 1/2 cup)
• A couple of tablespoons of honey
• A splash of rice vinegar (about 2 tbsp)
• A minced garlic clove
• A pinch of grated ginger
• A sprinkle of sesame seeds for garnish

Instructions

1. Grab your slow cooker and toss in the chicken thighs.
2. In a bowl, whisk together the soy sauce, honey, rice vinegar, garlic, and ginger until well combined.
3. Pour the sauce over the chicken, making sure each piece is nicely coated.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: Don’t peek too often; it lets heat escape.
5. Once done, carefully remove the chicken to a plate. Tip: Use two forks to shred it if you prefer.
6. If you like a thicker sauce, pour the liquid into a saucepan and simmer for 5-10 minutes until it reduces.
7. Drizzle the reduced sauce over the chicken and sprinkle with sesame seeds. Tip: Toast the seeds first for extra flavor.

Just imagine the tender chicken soaking up all that sweet and savory teriyaki goodness. Serve it over a bed of steamed rice or pile it high on slider buns for a fun twist.

Crockpot Sausage and Peppers

You’ve got a busy day ahead, but dinner doesn’t have to be a hassle. This Crockpot Sausage and Peppers is your ticket to a hearty meal with minimal effort.

Ingredients

– 1 lb Italian sausage links
– 2 bell peppers, sliced into strips
– 1 onion, thinly sliced
– a couple of garlic cloves, minced
– a splash of olive oil
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a skillet over medium-high heat. Brown the sausage links on all sides, about 5 minutes total. Tip: Don’t skip browning; it adds depth of flavor.
2. Transfer the sausages to your crockpot. Add the sliced peppers, onion, and minced garlic around them.
3. Pour the diced tomatoes over the top, then sprinkle with dried basil, oregano, salt, and pepper.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Low and slow is best for tender sausages and melded flavors.
5. Once done, slice the sausages into bite-sized pieces if desired. Tip: Letting it sit for 10 minutes before serving thickens the sauce.
Ladle this savory mix over pasta or scoop it onto crusty bread for a satisfying meal. The peppers soften just right, and the sausages pack a flavorful punch.

Slow Cooker Black Bean Soup

Easy to whip up and packed with flavor, this slow cooker black bean soup is a hearty meal that practically cooks itself. Perfect for busy days when you want something delicious without the fuss.

Ingredients

• 2 cups dried black beans, no need to soak
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 1 jalapeño, seeded and diced (optional for heat)
• 6 cups vegetable broth
• 1 tbsp cumin
• 1 tsp smoked paprika
• A splash of lime juice
• A couple of cilantro sprigs for garnish
• Salt to your liking

Instructions

1. Rinse the black beans under cold water and pick out any debris.
2. Add the beans, onion, garlic, bell pepper, jalapeño, vegetable broth, cumin, and smoked paprika to the slow cooker. Tip: Layering ingredients helps flavors meld.
3. Cover and cook on low for 8 hours or high for 4 hours, until beans are tender. Tip: No peeking! Keeping the lid on ensures even cooking.
4. Once cooked, stir in the lime juice and salt. Tip: Acid at the end brightens the whole dish.
5. Use an immersion blender to partially puree the soup for a creamy texture with some whole beans remaining.
6. Garnish with cilantro before serving.

Not too thick, not too thin, this soup strikes the perfect balance with a smoky depth from the paprika. Serve with a dollop of sour cream or over rice for extra heartiness.

Crockpot Spinach and Artichoke Dip

This creamy, cheesy dip is a crowd-pleaser that’s effortlessly made in your crockpot. Throw everything in, set it, and forget it until game time.

Ingredients

– a 10-ounce box of frozen spinach, thawed and squeezed dry
– a 14-ounce can of artichoke hearts, drained and chopped
– a cup of shredded mozzarella
– a cup of grated Parmesan
– an 8-ounce block of cream cheese, softened
– a cup of sour cream
– a splash of heavy cream
– a couple of minced garlic cloves
– a pinch of salt and pepper

Instructions

1. Combine all ingredients in your crockpot. Mix well to ensure everything is evenly distributed.
2. Set your crockpot to low and cook for 2 hours, stirring halfway through to prevent sticking.
3. After 2 hours, check the dip. If it’s not bubbly and the cheeses fully melted, give it another 30 minutes.
4. Once done, give it a final stir to smooth out any lumps. Tip: For a smoother texture, use a hand mixer briefly.
5. Serve warm. Tip: Keep it on warm setting if serving over hours. Tip: Garnish with extra Parmesan or red pepper flakes for a kick.
The dip should be luxuriously creamy with a perfect balance of tangy artichokes and rich cheese. Try serving it in a bread bowl for an edible container that soaks up the dip.

Slow Cooker Beef and Broccoli

Bold flavors and tender textures define this easy slow cooker dish. Perfect for busy weeknights, it’s a set-it-and-forget-it meal that delivers big on taste.

Ingredients

– 1.5 lbs beef chuck, sliced thin
– 2 cups broccoli florets
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– a splash of sesame oil
– 3 garlic cloves, minced
– a couple of green onions, chopped
– 1 tbsp cornstarch
– 1/4 cup water

Instructions

1. Place the beef slices at the bottom of your slow cooker.
2. In a bowl, mix soy sauce, brown sugar, sesame oil, and minced garlic. Pour over the beef.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: For extra tenderness, let it cook on LOW.
4. An hour before serving, stir in the broccoli florets. Tip: Fresh broccoli keeps its color and crunch better than frozen.
5. In a small bowl, dissolve cornstarch in water. Stir into the slow cooker to thicken the sauce. Tip: For a thicker sauce, let it cook uncovered for the last 30 minutes.
6. Garnish with chopped green onions before serving.
The beef turns melt-in-your-mouth tender, while the broccoli adds a fresh crunch. Serve it over a bed of steamed rice or noodles for a hearty meal.

Crockpot Cornbread Casserole

Warm up to a dish that combines comfort with convenience. This Crockpot Cornbread Casserole is a hearty, no-fuss meal perfect for busy days.

Ingredients

– A cup of cornmeal
– A cup of all-purpose flour
– A quarter cup of sugar
– A tablespoon of baking powder
– A pinch of salt
– A cup of milk
– A quarter cup of melted butter
– A can of cream-style corn
– A couple of eggs, beaten
– A splash of vegetable oil for greasing

Instructions

1. Grease your crockpot with a splash of vegetable oil to prevent sticking.
2. In a large bowl, mix a cup of cornmeal, a cup of all-purpose flour, a quarter cup of sugar, a tablespoon of baking powder, and a pinch of salt.
3. Add a cup of milk, a quarter cup of melted butter, a can of cream-style corn, and a couple of beaten eggs to the dry ingredients. Stir until just combined; don’t overmix.
4. Pour the batter into the greased crockpot, spreading it evenly.
5. Cover and cook on high for 2 hours or until a toothpick inserted in the center comes out clean.
6. Let it sit for 10 minutes before serving to allow it to set properly.
Yummy doesn’t begin to describe this casserole. The edges get slightly crispy, while the middle stays moist and fluffy. Try serving it with a dollop of honey butter for an extra sweet touch.

Slow Cooker Chicken Tortilla Soup

Ready to dive into a bowl of comfort? This Slow Cooker Chicken Tortilla Soup is your ticket to a flavorful, fuss-free meal.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of cloves of garlic, minced
• 1 onion, diced
• A splash of olive oil
• 1 can of black beans, rinsed
• 1 can of corn, drained
• 1 can of diced tomatoes
• 4 cups of chicken broth
• A handful of tortilla chips, crushed
• A sprinkle of shredded cheese
• A dollop of sour cream
• A squeeze of lime juice

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Transfer the onion and garlic to your slow cooker. Add the chicken breasts, black beans, corn, diced tomatoes, and chicken broth.
3. Cover and cook on low for 6 hours or high for 3 hours. Tip: The longer it cooks, the more flavorful it gets.
4. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker. Tip: Shredding the chicken while it’s warm makes it easier.
5. Let the soup cook for another 30 minutes on high. Tip: This step helps the flavors meld together beautifully.
6. Serve the soup hot, topped with crushed tortilla chips, shredded cheese, a dollop of sour cream, and a squeeze of lime juice.

Great texture with a bit of crunch from the chips, creamy from the cheese and sour cream, and a zesty kick from the lime. Try serving it with extra lime wedges on the side for an extra tangy twist.

Crockpot Pineapple Glazed Ham

Savory meets sweet in this effortless Crockpot Pineapple Glazed Ham that’s perfect for busy days. Just set it and forget it for a meal that’s both comforting and impressive.

Ingredients

• 1 pre-cooked ham (about 5 lbs)
• 1 cup brown sugar
• 1/2 cup pineapple juice
• 1/4 cup honey
• 2 tbsp Dijon mustard
• A splash of apple cider vinegar
• A couple of cloves

Instructions

1. Place the ham in the crockpot, flat side down.
2. In a bowl, mix brown sugar, pineapple juice, honey, Dijon mustard, and apple cider vinegar until smooth. Tip: Warm the honey for easier mixing.
3. Pour the glaze over the ham, ensuring it’s fully coated. Stick the cloves into the ham for extra flavor.
4. Cover and cook on low for 4-5 hours. Tip: Baste the ham with the glaze every hour for maximum flavor.
5. Once done, let the ham rest for 10 minutes before slicing. Tip: Use the leftover glaze in the pot as a dipping sauce.

Buttery and tender, the ham pulls apart easily with a fork, with the glaze caramelizing into a sticky-sweet crust. Serve it sliced over a bed of rice or in sliders for a fun twist.

Slow Cooker Mushroom Risotto

Venturing into the world of slow cooker meals? This mushroom risotto is your ticket to creamy, hands-off comfort food.

Ingredients

• 1.5 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup white wine (a splash more if you’re feeling fancy)
• 8 oz mushrooms, sliced (go for a mix if you can)
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp butter
• 1/2 cup grated Parmesan cheese
• A couple of thyme sprigs
• Salt and pepper to get it just right

Instructions

1. Heat the butter in a skillet over medium heat until melted. Tip: Don’t let it brown.
2. Add the onion and garlic, cooking until soft, about 3 minutes.
3. Toss in the mushrooms and thyme, cooking for another 5 minutes until the mushrooms start to soften.
4. Transfer everything to your slow cooker. Add the rice, broth, and wine. Stir to combine. Tip: The liquid should just cover the ingredients.
5. Cover and cook on low for 2 hours. Check at 1.5 hours to see if it needs a stir.
6. Once the rice is tender and the liquid is absorbed, stir in the Parmesan. Tip: If it’s too thick, add a splash of warm broth.
7. Season with salt and pepper right before serving.

Gorgeously creamy with a hint of earthiness from the mushrooms, this risotto pairs beautifully with a crisp green salad or a glass of the wine you used in cooking.

Summary

Outstanding flavors await in these 20 crockpot recipes, perfect for any potluck occasion! Whether you’re feeding a crowd or just craving comfort food, there’s something here for everyone. We’d love to hear which dishes become your go-to favorites—drop us a comment below. Loved what you saw? Share the love (and these recipes) by pinning this article on Pinterest. Happy slow cooking!