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Slow Cooker recipe

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België
Bruxelles / Brussel
Slow Cooker recipe

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Easy, tasty, and hassle-free slow cooker meals! Join us to share your favorite Crockpot recipes.

02/11/2026

Slow Cooker Beef Stew Recipe

Ingredients
2 lbs beef chuck / stew meat (cut into 1-inch cubes)
¼ cup all-purpose flour
3–4 medium potatoes (peeled and diced)
4 large carrots (peeled and sliced into thick rounds)
1 medium yellow onion (chopped)
3 cloves garlic (minced)
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme or Italian seasoning
1 bay leaf
2 tbsp olive oil (for searing, optional)
Salt and freshly ground black pepper to taste

Instructions
Prep & Coat Beef: Toss the beef cubes with flour, salt, and black pepper until evenly coated.
Sear (Optional for extra flavor): Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides in batches. Transfer the browned beef to your slow cooker. (Skip browning if you prefer a quick dump-and-go meal).
Add Vegetables & Aromatics: Add the potatoes, carrots, chopped onion, and minced garlic into the slow cooker with the beef.
Add Sauce & Liquid: In a small bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and thyme. Pour over the beef and vegetables. Toss in the bay leaf.
Slow Cook:
HIGH: Cook for 4 to 5 hours (Cook until the beef is melt-in-your-mouth tender and veggies are soft).
Serve: Remove the bay leaf, give it a gentle stir, taste and adjust salt/pepper if needed, and serve hot with crusty bread or over egg noodles!

02/11/2026

Slow Cooker Bacon-Cheddar Meatloaf

Ingredients
Meatloaf Base:
2 lbs ground beef (85% or 90% lean)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 large eggs
3/4 cup breadcrumbs (or crushed Ritz/saltine crackers)
1/4 cup whole milk
1 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp freshly cracked black pepper
Glaze & Topping:
1/2 cup ketchup or your favorite BBQ sauce
1 tbsp brown sugar
1 tbsp yellow or Dijon mustard
1 1/2 cups sharp cheddar cheese, freshly shredded
6–8 strips of bacon, partially cooked (so they crisp nicely)
Fresh parsley, chopped (for garnish)

Instructions
Prep the Slow Cooker: Line the insert of a 6-quart slow cooker with aluminum foil or parchment paper, leaving enough overhang on the sides to lift the meatloaf out easily after cooking. Lightly spray with cooking spray.
Mix the Meatloaf: In a large bowl, whisk together the eggs, milk, breadcrumbs, Worcestershire sauce, garlic, onion, garlic powder, onion powder, salt, and pepper. Add the ground beef and gently mix with your hands until just combined (do not overmix, or the meatloaf will become dense).
Shape and Transfer: Form the mixture into an oval loaf shape right in the bottom of the lined slow cooker, making sure it doesn't quite touch the outer sides so heat circulates evenly.
Add Glaze, Cheese & Bacon:
In a small bowl, stir together the ketchup (or BBQ sauce), brown sugar, and mustard. Spread half of the glaze evenly over the top of the loaf.
Generously sprinkle the shredded cheddar cheese over the top of the glazed loaf.
Lay the bacon strips across the top over the melted cheese layer. Brush the remaining glaze lightly over the top of the bacon.
Slow Cook: Cover and cook on LOW for 5 to 6 hours (or HIGH for 2.5 to 3.5 hours) until the internal temperature reaches 160°F (71°C) on a meat thermometer.
Crisp & Serve:
(Optional for extra crispiness) Carefully use the foil handles to lift the meatloaf out of the slow cooker and transfer it onto a baking sheet. Broil under the oven broiler for 3–5 minutes until the bacon is crisp and browned.
Garnish with chopped fresh parsley, let it rest for 10 minutes before slicing, and serve warm!

31/10/2026

Slow Cooker Honey BBQ Pork Tenderloin

Ingredients
2 pork tenderloins (about 2 to 2.5 lbs total)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper

For the Sauce / Glaze:
1 cup BBQ sauce (your favorite brand)
⅓ cup honey (or apricot preserves)
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp apple c***r vinegar
1 tbsp Worcestershire sauce
2 cloves garlic, minced

Instructions
Season the Pork
Mix garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl.
Rub the spice mixture evenly over all sides of the pork tenderloins.

Prepare the Sauce
In a bowl, whisk together the BBQ sauce, honey (or apricot preserves), brown sugar, soy sauce, apple c***r vinegar, Worcestershire sauce, and minced garlic until well combined.

Slow Cook
Place the seasoned pork tenderloins side-by-side into the slow cooker basin.
Pour the glaze mixture evenly over the top of the tenderloins.
Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 to 2.5 hours) until the internal temperature reaches at least 145°F (63°C).

Slice & Serve:
Transfer the tenderloins to a cutting board, let rest for 5–10 minutes, then slice thick medallions.
Return the sliced meat to the slow cooker so it absorbs the warm, rich sauce before serving.

Alternate Protein Options
If you do not consume pork, you can easily adapt this exact slow-cooker method using:
Chicken Breasts or Thighs (Cook on LOW for 3–4 hours)
Beef Chuck Roast or Beef Tenderloin Roast (Cook on LOW for 6–8 hours until tender)

31/10/2026

Slow Cooker Meatballs & Egg Noodles

Ingredients
1 lb (450 g) fully cooked frozen meatballs
12 oz (340 g) wide egg noodles
1 can (10.5 oz) condensed cream of mushroom soup
2 cups beef broth
(Optional) Black pepper or freshly chopped parsley for garnish

Instructions
Layer the Meatballs: Place the frozen meatballs directly into the bottom of the slow cooker.
Make the Sauce: In a medium bowl, whisk together the cream of mushroom soup and beef broth until well combined, then pour the mixture over the meatballs.
Slow Cook: Cover with the lid and cook on LOW for 4 to 5 hours.
Prepare Noodles: Cook the wide egg noodles separately according to package instructions until tender, then drain.
Combine & Serve: Stir the drained egg noodles into the slow cooker during the last 10 to 15 minutes of cooking so they absorb the rich savory sauce. Garnish with black pepper or parsley if desired, and serve warm.

30/10/2026

Slow Cooker Beef Goulash

Ingredients
1 lb (450g) ground beef
1 medium onion, finely diced
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 tbsp Italian seasoning
1 tbsp paprika
2 cups beef broth
2 cups rotini (or macaroni) pasta, uncooked
1 cup shredded cheddar or Colby-Jack cheese (for topping)
Salt and black pepper to taste

Instructions
Brown the Meat: In a skillet over medium-high heat, cook the ground beef with diced onion and minced garlic until the meat is fully browned. Drain any excess fat.
Combine in Slow Cooker: Transfer the browned beef mixture to the slow cooker. Add the tomato sauce, diced tomatoes, beef broth, Italian seasoning, paprika, salt, and pepper. Stir well to mix.
Slow Cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours.
Add the Pasta: About 20–30 minutes before serving, stir in the uncooked rotini pasta. Cover and cook on High until the pasta is tender.
Serve and Top: Spoon a portion onto a plate or bowl and top with shredded cheese before serving.

29/10/2026

Slow-Cooked Italian Sausage and Peppers

Ingredients
5–6 Italian sausage links (sweet or spicy)
1 large yellow onion, sliced
1–2 green bell peppers, sliced
1 can (14.5 oz) diced tomatoes
1 jar (24 oz) marinara or tomato sauce
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Hoagie rolls or hero rolls, sliced

Instructions
Prep the Crockpot: Place the sliced onions and green bell peppers at the bottom of the slow cooker.
Add Sausages: Place the raw Italian sausage links on top of the vegetables.
Add Sauce & Seasonings: Pour the diced tomatoes, marinara sauce, minced garlic, Italian seasoning, salt, and pepper over the sausages and vegetables.
Slow Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the sausages are cooked through and tender.
Serve: Gently lift a sausage link with peppers and onions and place it inside a sliced hoagie roll. Spoon extra sauce over top and garnish with fresh chopped parsley.

29/10/2026

This dish is the Slow Cooker Beef Enchilada Stack (also known as Slow Cooker Beef Enchilada Casserole or Mexican Enchilada Lasagna).

🥣 Slow Cooker Beef Enchilada Stack Recipe

🛒 Ingredients
1.5 lbs ground beef (lean 85–90%)
1 small onion, finely diced (optional)
1 packet (1 oz) taco seasoning (or 1 tsp cumin, 1 tsp chili powder, ½ tsp garlic powder)
2 cans (10 oz each) red enchilada sauce
8 to 10 small corn tortillas
2.5 to 3 cups shredded Mexican blend cheese (or Cheddar / Monterey Jack), divided
Optional toppings: Sour cream, chopped fresh cilantro, diced tomatoes, sliced jalapeños, or green onions.

👩‍🍳 Instructions
In a large skillet over medium-high heat, cook the ground beef and diced onion (if using) until the meat is fully browned and no pink remains.
Drain any excess grease. Stir in the taco seasoning along with a couple of tablespoons of water to coat the meat evenly.
Lightly spray the inside of a 4- to 6-quart slow cooker with non-stick cooking spray.
Pour 2–3 tablespoons of red enchilada sauce onto the bottom and spread it around to keep the tortillas from sticking.

Layer the Enchilada Stack
Tortillas: Place a layer of corn tortillas over the sauce (tear or trim them if necessary to fit the curve of the crockpot).
Beef & Sauce: Spoon about ⅓ of the seasoned ground beef over the tortillas and drizzle with ⅓ of the enchilada sauce.
Cheese: Sprinkle with ⅓ of the shredded cheese.
Repeat: Repeat the layers (tortillas, beef, sauce, cheese) two more times, ending with a generous top layer of cheese and a light drizzle of remaining enchilada sauce.
Cover with the lid and cook on LOW for 3 to 4 hours (or on HIGH for 1.5 to 2 hours) until the cheese is completely melted, bubbly, and the tortillas have softened.
Turn off the slow cooker and let it sit uncovered for about 10–15 minutes to allow the layers to set slightly.
Scoop out or cut into wedges, add your favorite fresh toppings, and serve warm!

28/10/2026

Slow Cooker Baked Ziti (Crockpot Ziti)

Ingredients
1 pound uncooked ziti or penne pasta
2 jars (48 ounces total) marinara or pasta sauce
1 pound ground beef or Italian sausage (optional, browned and drained)
1 container (15 ounces) whole-milk ricotta cheese
2 cups shredded low-moisture mozzarella cheese, divided
Salt and black pepper to taste
Fresh parsley or basil for garnish

Instructions
Prep the Slow Cooker: Lightly coat the inside of a 6-quart slow cooker with non-stick cooking spray.
Combine Ingredients: If using meat, brown it in a skillet and drain the excess grease. Add the uncooked ziti pasta, marinara sauce, cooked meat (if using), ricotta cheese, and 1 cup of the shredded mozzarella cheese directly into the slow cooker. Season with salt and pepper, then stir everything together until well combined and coated in sauce.
Top with Cheese: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
Cook: Cover with the lid and cook on HIGH for 1 to 2 hours (or on LOW for 3 to 4 hours), checking that the pasta is tender and the cheese is completely melted and bubbly.
Serve: Garnish with fresh chopped parsley or basil before dishing up.

28/10/2026

Crockpot Potatoes and Onions (also known as Slow Cooker Buttered Potatoes and Onions)

Recipe
2 ½ pounds Yukon Gold or Russet potatoes (peeled or unpeeled, cut into uniform chunks or thick slices)
2 medium yellow onions, thinly sliced or cut into wedges
3 tablespoons unsalted butter, melted (or cut into small pats)
¼ cup chicken broth (or vegetable broth)
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon paprika (optional, for color and flavor)
Salt and freshly ground black pepper, to taste
Fresh chopped parsley for garnish (optional)

Instructions
Prep the Vegetables: Wash and slice your potatoes into evenly sized pieces (about 1-inch thick rounds or chunks) so they cook uniformly. Peel and slice the yellow onions into thin strips or wedges.
Layer or Combine: Lightly grease the inside of a 5- to 6-quart slow cooker. Add the potatoes and sliced onions. You can layer them alternating with seasonings, or combine them directly in the insert.
Add Seasonings and Liquid: Drizzle the melted butter and chicken broth over the potatoes and onions. Sprinkle evenly with garlic powder, thyme, paprika, salt, and black pepper. Toss gently so everything is well coated.
Slow Cook: Cover with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 5 hours, until the potatoes are fork-tender and the onions are soft and caramelized around the edges.
Serve: Give everything a gentle final stir so the rich buttery onion sauce coats the potatoes. Taste, adjust seasoning if needed, garnish with fresh parsley, and serve hot.

27/10/2026

Slow Cooker Lasagna

Recipe Overview
This easy slow cooker lasagna layers tender noodles with a rich, savory meat sauce and a blend of three cheeses, all with minimal hands-on prep.

Ingredients
Meat & Sauce
1 lb lean ground beef (or ground turkey)
1 medium onion, diced
2 cloves garlic, minced
2 jars (24 oz each) marinara or pasta sauce
1 tsp Italian seasoning
Salt and ground black pepper to taste
Pasta & Cheese
9–12 lasagna noodles (uncooked)
15 oz ricotta cheese (or cottage cheese)
2 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese
1 large egg (mixed into the ricotta mixture, optional for binding)
Fresh parsley for garnish

Instructions
Brown the Meat: In a large skillet over medium-high heat, cook the ground beef and diced onion until fully browned. Add the minced garlic and Italian seasoning during the last minute of cooking. Drain any excess grease, then stir in the marinara sauce and season with salt and pepper.
Mix the Cheese: In a medium bowl, combine the ricotta cheese, half of the mozzarella cheese, parmesan cheese, and the egg until smooth.

Layer the Slow Cooker
Lightly grease the inside of your slow cooker.
Spread a thin layer of the meat sauce on the bottom.
Add a layer of broken or overlapping uncooked lasagna noodles to cover the bottom.
Spread a portion of the cheese mixture over the noodles, followed by another layer of meat sauce.
Repeat the layers (noodles, cheese, meat sauce) until you reach the top, finishing with a final layer of meat sauce.
Cook: Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours), or until the noodles are tender and cooked through.
Melt the Cheese: Sprinkle the remaining mozzarella cheese over the top of the lasagna. Cover and let it sit for 5 to 10 minutes until the cheese is completely melted and bubbly.
Serve: Garnish with fresh chopped parsley, slice, and serve warm.

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