These dump-and-go slow cooker meals are easy to make and are wonderful stored in the freezer for a quick and easy meal later on! These recipes can also be made directly in the slow cooker and can be doubled for larger portions.
For step-by-step instructions and tips for each recipe, check out my YouTube video here:
Slow Cooker Chicken Chili
Ingredients
- 1 lb Chicken Breasts or Thighs
- 1 Bell Pepper diced (any color)
- 1 Yellow Onion diced
- 2 cups Fresh Tomatoes chopped (or 1 can Diced Tomatoes)
- 1 15 oz can Chili Beans not drained (or black, pinto, white, or kidney beans)
- ½ cup Salsa
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1/2 tsp Salt optional
- Optional Toppings Greek yogurt or sour cream, shredded cheese, diced onions, jalapeños, hot sauce, avocado
Instructions
- Place all ingredients in slow cooker and stir until combined.
- Set slow cooker to 4-5 hours on low or until chicken is cooked through to 165° F internally.
- Once chicken is cooked through, shred and stir.
- Serve with your favorite toppings like Greek yogurt or sour cream, avocado, shredded cheese, diced onions, jalapeños, hot sauce etc and enjoy!
- To make ahead as a freezer meal, place all ingredients into a resealable bag and freeze. When ready to cook, thaw in the refrigerator overnight and then pour into a slow cooker and continue from step 2.
Turkey Meatballs in Tomato Sauce
Ingredients
- For Meatball Mixture:
- 1 lb Ground Turkey
- ¼ Breadcrumbs
- ¼ Grated Parmesan Fresh grated, if possible
- 1 Tbsp Dried Parsley
- 1 Egg
- 2 cloves Garlic minced
- ¼ tsp Salt
- For Sauce:
- 1 Tbsp Olive Oil
- 4 cloves Garlic
- 4 cups Tomatoes chopped (or 28oz can Crushed Tomatoes)
- Salt and Pepper to taste
- 1 Tbsp Italian Seasoning optional (or 1 Tbsp Dried Parsley or Basil)
Instructions
- In a medium mixing bowl, stir together ground turkey, breadcrumbs, Parmesan, parsley, egg, minced garlic, and salt. Scoop 2 Tablespoons and roll into a ball. Place on a parchment lined baking sheet or container. Continue rolling the rest of the mixture. Place the meatballs in the freezer for 2 hours.
- Once meatballs are frozen, place them into a resealable bag and top with oil, garlic cloves, tomatoes, salt, pepper, and Italian seasoning. Seal, label, and place in the freezer for up to 3 months.
- When ready to cook, thaw overnight in the refrigerator, then pour into slow cooker. Cook on low for 4-5 hours or until meatballs are cooked through. Stir before serving and enjoy!
Notes
Suggested Serving Methods:
– On sliced Italian Bread with Mozzarella Melted on top or in rolls as sandwiches
– On top of spaghetti or any pasta, topped with Parmesan cheese
– On top of spaghetti or any pasta, topped with Parmesan cheese
Honey Garlic Chicken
Ingredients
- 1.5 lbs Chicken Breasts or Thighs
- ¼ cup Low Sodium Soy Sauce
- ¼ cup Ketchup
- ¼ cup Honey
- ½ Onion diced
- 3 cloves Garlic minced
- ¼ tsp Pepper
- 2 Tbsp Oil – Olive Oil or Avocado Oil
- 2 Tbsp Cornstarch optional, for a thicker sauce
- 1 cup Rice cooked
- 3 cups Broccoli cooked (or any veggies)
- Optional Toppings hot sauce, sesame seeds, and green onions
Instructions
- In a resealable bag, place chicken, soy sauce, ketchup, honey, onions, garlic, pepper, and oil. Seal, label, and freeze for up to 3 months.
- When ready to cook, thaw overnight in the refrigerator. Once thawed, pour into a slow cooker and cook on low for 4-5 hours or until chicken is cooked through.
- Remove chicken and set aside. Stir the cornstarch into the sauce, cover, and continue to cook on low. Meanwhile, let the chicken rest for 5 minutes and then shred.
- Add shredded chicken back to the sauce and continue to cook until sauce thickens, about 15-30 minutes. The longer you cook it, the thicker the sauce will be.
- Serve with cooked rice, vegetables, and any optional toppings. Enjoy!
Chicken Tikka Masala
Ingredients
- 1.5 lbs Chicken Breasts or Thighs
- 1 bottle Tikka Masala Sauce
- 1 cup Rice cooked
- 3 cups Broccoli cooked (or any veggies)
- 4 pieces Naan if desired
Instructions
- In a slow cooker, place the chicken and the cover with the sauce. Cover and cook on low for 4-5 hours or until chicken is cooked through.
- Shred the chicken and stir. Serve with cooked rice, veggies, and Naan, if desired.
Buffalo Chicken Stuffed Sweet Potatoes
Ingredients
- 1.5 lb Chicken Breasts
- 4 Sweet Potatoes
- 3/4 cup Frank’s Red Hot Sauce
- 1 Tbsp and 1 tsp Butter melted (coconut oil can be substituted)
- 1/2 cup Greek Yogurt
- 2 Tbsp Milk
- 1 tsp White Vinegar or apple cider vinegar
- 1/8 tsp Black Pepper
- 1/3 cup Blue Cheese lime juice can be used instead
Instructions
- Brush sweet potatoes with melted butter or coconut oil.
- In a small bowl, mix together the red hot sauce and the remaining melted butter.
- Place chicken breasts in bottom of slow cooker. Pour 1/4 cup of hot sauce mixture over the top of the chicken to coat. Place the sweet potatoes on top of the chicken, touching the edges of the slow cooker.
- Cover and cook on low for 6 hours, or until the chicken is cooked through to 165° and the sweet potatoes are soft.
- Meanwhile, in a small bowl, mix together the yogurt, milk, vinegar, pepper, and blue cheese and stir until combined. Keep refrigerated until ready to serve.
- Remove sweet potatoes carefully and set aside. Shred the chicken and return to the slow cooker. Pour 1/4 cup of hot sauce mixture into slow cooker with chicken and mix.
- Slice sweet potatoes and top with shredded chicken, blue cheese topping, and remaining hot sauce. Enjoy!
Notes
For a freezer friendly version, simply place the chicken in a resealable bag, along with hot sauce, and butter. Freeze for up to 3 months and thaw overnight before placing in the slow cooker to cook as directed above.
I hope you love these recipes! Happy cooking y’all!
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