Featured Recipe: Crockpot Shredded Salsa Verde Chicken
- Build the base: Add sliced onion to the slow cooker. Place chicken on top.
- Season: Sprinkle cumin, oregano, salt, and pepper over the chicken. Add garlic.
- Pour and cook: Pour salsa verde over everything. Cover and cook on Low for 5 to 6 hours or High for 3 to 4 hours, until the chicken is very tender and registers 165°F in the thickest part.
- Shred: Shred chicken directly in the crockpot with two forks. Stir so the chicken soaks up the sauce.
- Brighten and finish: Stir in lime juice and cilantro. Taste and add more salt if needed.
- Serve: Tacos, burrito bowls, nachos, salads, baked potatoes, or straight from the container while standing at the counter. No judgment.
Quick serving ideas: pile into tortillas with diced onion and cotija, spoon over rice with black beans, or tuck into a toasted roll with melted cheese for a chaotic-good sandwich moment.
Mini Instructions for the Other Crockpot Favorites
1) Cozy Crockpot Beef Chili
Why you will love it: big flavor, low effort, and it tastes even better tomorrow.
Serve with: shredded cheese, sour cream, green onions, or cornbread.
- Optional flavor step: Brown the meat in a skillet, then drain excess fat. If you skip this, the chili still works. Use lean meat and skim excess grease at the end if needed.
- Dump and go: Add meat, onion, pepper, garlic, spices, crushed tomatoes, beans, and broth to the slow cooker.
- Cook: Low 6 to 8 hours or High 3 to 4 hours.
- Finish: Stir in vinegar or lime. Taste and adjust salt. If you want it thicker, crack the lid for the last 20 to 30 minutes.
2) Creamy Crockpot Mac and Cheese
Why you will love it: creamy, nostalgic, and easy to scale for a crowd.
Serve with: hot sauce, crispy bacon, or a simple green salad.
- Prep: Grease the slow cooker insert well. This helps with sticking and scorching.
- Add the base: Add uncooked macaroni, evaporated milk, whole milk, broth (or water), melted butter, mustard powder, salt, and pepper. Stir very well so the pasta is evenly coated and not clumped.
- Check coverage: The pasta should be mostly covered by liquid. If it is not, add 1/2 cup hot water or milk now.
- Cook: Low for 1 1/2 to 2 1/2 hours, stirring thoroughly at the 60 minute mark (scrape the edges) and again near the end. Start checking at 75 to 90 minutes because slow cookers vary a lot.
- Adjust if needed: If the pasta looks dry before it is tender, add hot water or milk, 1/4 cup at a time, up to 1 cup total. If it looks soupy, keep cooking with the lid on and check every 10 minutes.
- Add cheese: When the pasta is just tender, stir in cheddar and mozzarella in 2 additions. Cover 5 minutes, then stir until glossy.
- Stop on time: Turn to Warm and serve. If it thickens too much, loosen with a splash of milk.
Safety rail: If you know your slow cooker runs hot, cook the pasta separately and stir it in with the dairy and cheese on Warm for 10 to 15 minutes. Same vibe, less risk.
3) Crockpot Pot Roast with Carrots and Potatoes
Why you will love it: classic comfort food, but your hands are free for literally anything else.
Serve with: crusty bread, buttered noodles, or a quick side salad.
- Season: Pat roast dry and season with salt and pepper.
- Optional browning: Sear the roast in a hot skillet with oil, 3 to 4 minutes per side.
- Layer: Add potatoes and carrots to the bottom, then onion and garlic. Set roast on top.
- Add liquid: Whisk broth with Worcestershire and tomato paste (if using). Pour around the roast. Add thyme and bay leaves.
- Cook: Low 8 hours, until fork-tender. For sliceable, pull it when it is tender but holds together. For shreddable, let it go a bit longer.
- Serve: Slice or shred, then spoon the juices over everything. Taste and adjust salt.
4) Crockpot BBQ Pulled Pork
Why you will love it: make-once meat that turns into sandwiches, tacos, and meal prep all week.
Serve with: slaw, pickles, and buns (or rice bowls if you are feeling virtuous).
- Season: Rub pork with salt, paprika, garlic powder, and pepper.
- Build: Add onion to the slow cooker. Place pork on top.
- Sauce: Stir BBQ sauce, vinegar, and broth together, then pour around the pork.
- Cook: Low 8 to 10 hours or High 5 to 6 hours, until it pulls apart easily.
- Shred and sauce it up: Shred the pork. If the sauce is thinner than you want, remove some cooking liquid first, then stir the pork back in. Add more BBQ sauce if you like it extra sticky.
5) Crockpot Lentil Soup
Why you will love it: hearty, pantry-friendly, and the kind of lunch that makes you feel like you have it together.
Serve with: lemon wedges, olive oil, and a hunk of bread.
- Add: Lentils, onion, carrots, celery, garlic, spices, diced tomatoes, broth, and bay leaf.
- Cook: Low 6 to 8 hours or High 3 to 4 hours, until lentils are tender.
- Finish: Remove bay leaf. Stir in lemon juice and herbs. Taste and adjust salt.
- Adjust texture: If you want it thicker, mash a cup of soup against the side of the pot and stir back in.
