12 Crockpot Dinner Recipes That Practically Cook Themselves

Weeknights often leave little time for cooking dinner from scratch. A slow cooker lets you add ingredients in the morning and have a hot meal later. I collected 12 recipes that need minimal prep. Most use pantry staples and cook on low for several hours. They should give you some easy options to try this week.

Helpful Tips Before You Start

A little prep work makes these crockpot meals even more reliable.

Cut Vegetables in Similar Sizes

Root vegetables like carrots and potatoes cook more evenly when pieces are roughly the same size. This keeps you from needing to stir or check midway through.

Place Dense Foods at the Bottom

Put potatoes, carrots, and other firm items on the bottom layer. They sit closer to the heat source and finish cooking at the same time as the meat.

Add Dairy Toward the End

Milk, cream, or cheese can separate if cooked too long. Stir these in during the last 30 minutes for a smoother sauce.

Skip Frequent Lid Lifts

Each time you open the lid, the cooker loses heat and adds extra time. Leave it closed until the recipe says to check.

Slow Cooker Classic Pot Roast with Root Vegetables

This slow cooker pot roast turns a simple cut of beef and a handful of root vegetables into a hearty meal. It shines on busy weekdays or relaxed weekends when you want dinner ready with little hands-on time. The beef turns tender and the vegetables absorb the savory broth for a balanced, homey result.

The recipe works well for family meals or leftovers the next day. Large chunks of carrots and potatoes hold their shape while adding natural sweetness to the dish.

Slow Cooker Classic Pot Roast with Root Vegetables

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 2.5 pounds beef chuck roast
• 4 large carrots, peeled and cut into 2-inch chunks
• 4 medium Yukon gold potatoes, peeled and quartered
• 1 large onion, sliced
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

 

• Pat the beef chuck roast dry and season it evenly with salt and black pepper on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the roast and brown it for 3 to 4 minutes per side until a crust forms.
• Place the carrot chunks, potato quarters, and sliced onion in the bottom of the slow cooker. Scatter the minced garlic over the vegetables.
• Set the browned roast on top of the vegetables in the slow cooker.
• Stir together the beef broth, Worcestershire sauce, dried thyme, and dried rosemary. Pour this mixture over the roast and vegetables.
• Cover the slow cooker and cook on low for 8 hours until the beef pulls apart easily with a fork and the vegetables are soft.

Notes

Cut the carrots and potatoes into large pieces so they stay intact during the long cook time. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stove with a splash of broth to loosen the sauce. If you prefer a thicker gravy, remove the roast and vegetables at the end, then whisk a cornstarch slurry into the remaining liquid in a small saucepan.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet

Crockpot Chicken Tortilla Soup with Fresh Toppings

This soup turns simple pantry staples into a hearty meal with almost no hands-on time. The slow cooker handles the simmering while you go about your day, and the result is a warm bowl of tender chicken and beans in a lightly spiced broth.

It works especially well on busy weeknights or when you want something comforting without standing over the stove. Fresh toppings added at the end give each bowl bright flavor and a bit of crunch against the soft textures from the pot.

Crockpot Chicken Tortilla Soup with Fresh Toppings

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• Juice of 1 lime
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 1 cup tortilla strips
• 1/2 cup shredded cheddar cheese

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the chicken broth, diced tomatoes with green chilies, black beans, corn, onion, garlic, chili powder, cumin, and salt.
• Stir gently to combine everything around the chicken. Cover and cook on low for 6 to 7 hours until the chicken is very tender.
• Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot and stir in the lime juice.
• Ladle the soup into bowls and top each serving with diced avocado, chopped cilantro, tortilla strips, and shredded cheddar cheese.

Notes

For extra crunch, toast the tortilla strips in a dry skillet for a minute or two before adding them to the bowls. If you prefer a milder flavor, swap the tomatoes with green chilies for plain diced tomatoes. Leftovers keep well in the refrigerator for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Knife

Beef Bourguignon Served over Creamy Mashed Potatoes

This slow cooker version of beef bourguignon brings tender chunks of beef and vegetables together in a rich wine sauce. It works well for weeknight dinners when you want a comforting meal without much hands-on time. The creamy mashed potatoes underneath soak up the sauce and add a smooth contrast to the hearty beef.

The dish has deep savory flavors from the slow simmer and a velvety texture from the potatoes. It feels special enough for guests yet simple enough for regular family meals.

Beef Bourguignon Served over Creamy Mashed Potatoes

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Large Pot
• Potato Masher

Ingredients

  

• 2 pounds beef chuck, cut into 1-inch chunks
• 4 slices bacon, chopped
• 2 carrots, sliced
• 1 onion, diced
• 8 ounces mushrooms, halved
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper
• 2 pounds russet potatoes, peeled and cubed
• 1/2 cup milk
• 4 tablespoons butter

Instructions

 

• Cook the bacon in a skillet over medium heat until crisp. Remove the bacon and set it aside. Add the beef chunks to the same skillet and brown them on all sides.
• Transfer the beef and bacon to the slow cooker. Add the carrots, onion, mushrooms, and garlic.
• Stir in the red wine, beef broth, tomato paste, thyme, bay leaves, salt, and pepper. Cover and cook on low for 8 hours.
• About 30 minutes before serving, place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes.
• Drain the potatoes. Add the milk, butter, and a pinch of salt. Mash until smooth and creamy.
• Remove the bay leaves from the slow cooker. Spoon the mashed potatoes onto plates and top with the beef bourguignon.

Notes

For extra creamy potatoes, warm the milk before adding it to the drained potatoes. If the sauce seems thin after cooking, stir in a spoonful of flour mixed with water during the last hour. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Skillet, Large Pot, Potato Masher

Pulled BBQ Pork with Tangy Coleslaw Sliders

This pulled pork cooks low and slow in the crockpot until it shreds easily and soaks up smoky barbecue flavor. The tangy coleslaw adds crunch and a bright contrast that turns the meat into hearty sliders perfect for busy evenings or casual get-togethers.

The recipe keeps things simple by letting the slow cooker handle the pork while you toss together a quick vinegar-based slaw. The result is tender meat with just enough sauce and a fresh, lightly creamy topping that holds up well on soft buns.

Pulled BBQ Pork with Tangy Coleslaw Sliders

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Forks

Ingredients

  

• 2 pounds pork shoulder
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/2 cup apple cider vinegar
• 1 cup barbecue sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups shredded green cabbage
• 1 large carrot, shredded
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon celery seed
• 8 slider buns

Instructions

 

• Place the pork shoulder in the slow cooker and add the sliced onion, minced garlic, apple cider vinegar, smoked paprika, salt, and black pepper.
• Cover and cook on low for 8 hours until the pork is very tender and pulls apart easily with a fork.
• Remove the pork from the slow cooker and shred it with two forks. Drain most of the cooking liquid, then return the shredded pork to the cooker and stir in the barbecue sauce until evenly coated.
• In a large bowl, combine the shredded cabbage and carrot. In a small bowl whisk together the mayonnaise, apple cider vinegar, sugar, and celery seed. Pour the dressing over the vegetables and toss until well coated.
• Split the slider buns and fill each with a generous portion of the pulled pork. Top with a spoonful of the tangy coleslaw and serve right away.

Notes

Let the coleslaw sit in the refrigerator for 20 minutes before serving so the flavors blend and the cabbage softens slightly. Leftovers keep well in the fridge for two days; reheat the pork gently with a splash of water to keep it moist and make fresh coleslaw to avoid sogginess.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Forks

Thai Coconut Curry Chicken with Jasmine Rice

This Thai coconut curry chicken comes together in the crockpot with almost no hands-on time. Tender chicken simmers in a creamy coconut sauce that picks up gentle heat from curry paste and brightness from lime.

The finished dish has a silky texture and balanced savory-sweet flavor. It pairs naturally with jasmine rice to soak up the sauce and makes an easy weeknight dinner when you want something a little different from basic crockpot meals.

Thai Coconut Curry Chicken with Jasmine Rice

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Rice Cooker or Pot

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 1 can (13.5 ounces) full-fat coconut milk
• 3 tablespoons red curry paste
• 1 medium onion, thinly sliced
• 1 red bell pepper, sliced
• 2 medium carrots, peeled and sliced into rounds
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• 1/4 cup fresh basil leaves, torn
• 2 cups uncooked jasmine rice

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker. Add the sliced onion, red bell pepper, and carrots on top.
• In a bowl, whisk together the coconut milk, red curry paste, minced garlic, grated ginger, fish sauce, and brown sugar until smooth.
• Pour the coconut mixture over the chicken and vegetables. Cover and cook on low for 6 hours or on high for 3 to 4 hours.
• About 30 minutes before serving, cook the jasmine rice according to package directions.
• Stir the lime juice into the curry. Shred or slice the chicken, then mix it back into the sauce.
• Spoon the curry over the cooked jasmine rice and top with torn basil leaves.

Notes

If the curry tastes too mild after cooking, stir in an extra teaspoon of red curry paste. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the sauce. Use chicken thighs instead of breasts for the best texture in the slow cooker.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Mixing Bowl, Rice Cooker or Pot

Hearty Vegetarian Lentil Chili with Cornbread

This hearty vegetarian lentil chili simmers lentils and beans in a spiced tomato base until everything turns thick and satisfying. The sweet cornbread served alongside gives each bite a soft contrast that feels like a complete meal.

It works well on weeknights when you want dinner ready with little hands-on time. Just load the slow cooker in the morning and come home to a warm bowl. The chili stays thick with tender lentils while the cornbread stays light and crumbly.

Hearty Vegetarian Lentil Chili with Cornbread

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• 8×8 Baking Dish

Ingredients

  

• 1 cup dried brown lentils
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 cup milk
• 1 large egg
• 1/4 cup vegetable oil
• 2 tbsp sugar

Instructions

 

• Place the lentils, kidney beans, onion, garlic, bell pepper, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper into the slow cooker.
• Stir everything until the spices are evenly distributed.
• Cover and cook on low for 7 hours until the lentils are soft and the chili has thickened.
• About 30 minutes before the chili finishes, heat the oven to 400°F and grease an 8×8 baking dish.
• In a mixing bowl, whisk together the cornmeal, flour, baking powder, and sugar.
• Add the milk, egg, and oil to the dry mixture and stir just until combined.
• Pour the batter into the prepared dish and bake for 20 minutes until the top is golden and a toothpick comes out clean.
• Let the cornbread cool for 5 minutes, then cut into squares and serve with the chili.

Notes

If the chili thickens too much during cooking, stir in a splash of extra broth right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little water to loosen the texture. The cornbread tastes best the same day but can be wrapped and warmed in a low oven the next day.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, 8×8 Baking Dish

Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

This crockpot version of creamy Tuscan chicken delivers a rich sauce packed with garlic and Italian herbs. It turns simple ingredients into a comforting dinner that feels special without extra steps. The recipe works well on busy evenings when you want a warm meal ready at the end of the day. The finished dish has tender chicken in a smooth cream sauce with chewy tomatoes and wilted spinach throughout.

Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 4 boneless, skinless chicken breasts
• 1 cup chicken broth
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cups fresh spinach
• Salt and pepper to taste

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker and season both sides with salt and pepper.
• Pour the chicken broth over the chicken, then add the minced garlic, Italian seasoning, and chopped sun-dried tomatoes.
• Cover and cook on low for 6 hours until the chicken is tender.
• Stir in the heavy cream and Parmesan cheese until the sauce is smooth.
• Add the fresh spinach, stir gently, and cook for 15 more minutes until the spinach wilts.

Notes

Stir the spinach in at the very end so it stays bright green and does not overcook. If the sauce seems too thin after adding the cream, leave the lid off for the last 15 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Serve over rice or pasta to soak up the creamy liquid.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker

Slow Cooker Split Pea Soup with Ham and Crusty Bread

This slow cooker split pea soup turns dried peas and ham into a thick, hearty meal with almost no hands-on work. It fits busy weeknights when you want dinner ready after a long day. The finished soup has a creamy texture from the broken-down peas and a smoky, savory taste from the ham.

Pair each bowl with thick slices of crusty bread so you can dip and soak up the broth. The recipe keeps things simple while still delivering a filling dinner that feels like comfort food.

Slow Cooker Split Pea Soup with Ham and Crusty Bread

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 pound dried green split peas, rinsed
• 2 cups diced ham
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 4 thick slices crusty bread, for serving

Instructions

 

• Place the rinsed split peas in the slow cooker. Add the diced ham, onion, carrots, celery, and garlic.
• Pour in the chicken broth and add the bay leaf and thyme. Season with salt and black pepper.
• Stir everything together so the ingredients are evenly distributed.
• Cover and cook on low for 8 hours or on high for 4 hours until the peas are soft and the soup has thickened.
• Remove the bay leaf. Taste and adjust salt and pepper if needed.
• Ladle the soup into bowls and serve with the slices of crusty bread on the side.

Notes

Rinse the split peas well before adding them so the soup stays clear rather than cloudy. The bread is best when toasted lightly to hold up against the thick soup. Leftovers thicken more in the fridge, so stir in a splash of broth when reheating to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife

Mexican Shredded Beef Burrito Bowls with All the Fixings

This crockpot recipe turns a beef roast into tender shredded meat with bold Mexican flavors. It works well for weeknight dinners or meal prep because the slow cooker does most of the work while you handle other tasks.

The beef cooks with salsa and spices until it falls apart easily. You then build bowls with rice and beans and finish them with fresh toppings for a balance of soft, creamy, and crisp textures.

Mexican Shredded Beef Burrito Bowls with All the Fixings

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Serving Bowls

Ingredients

  

• 2 pounds beef chuck roast
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup salsa
• 1/2 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper
• 2 cups cooked white rice
• 1 can black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 2 avocados, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1/2 cup sour cream

Instructions

 

• Place the beef chuck roast in the slow cooker. Add the sliced onion, minced garlic, salsa, beef broth, chili powder, cumin, and oregano. Season with salt and black pepper.
• Cover and cook on low for 8 hours until the beef is very tender and pulls apart easily.
• Use two forks to shred the beef directly in the slow cooker. Stir it into the juices and let it sit for a few minutes to absorb more flavor.
• Warm the black beans in a small saucepan or microwave if you prefer them hot.
• Divide the cooked rice among four bowls. Top each bowl with shredded beef, black beans, cheddar cheese, avocado slices, cilantro, a lime wedge, and sour cream.

Notes

Leftovers keep well in the fridge for three days. Add a splash of broth when reheating the beef to restore moisture. For a milder flavor, use mild salsa and reduce the chili powder by half.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Serving Bowls

Indian Butter Chicken with Basmati Rice and Naan

This crockpot version of Indian butter chicken lets the slow cooker handle the long simmer so the chicken turns tender and the spices blend into a rich sauce. It works well on busy weeknights when you want a comforting meal without standing at the stove. The finished dish has a creamy tomato sauce with warm spices, tender chicken pieces, and is served alongside fluffy basmati rice and warm naan for scooping.

Indian Butter Chicken with Basmati Rice and Naan

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker
• Medium Pot
• Skillet

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (15 ounces) tomato sauce
• 1/2 cup unsalted butter, cubed
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 cups uncooked basmati rice
• 4 cups water
• 4 pieces naan bread

Instructions

 

• Place the chicken pieces, chopped onion, minced garlic, grated ginger, tomato sauce, butter cubes, garam masala, cumin, paprika, turmeric, salt, and black pepper into the slow cooker. Stir to combine everything evenly.
• Cover and cook on low for 6 hours until the chicken is very tender and the sauce has thickened slightly.
• Stir the heavy cream into the slow cooker and let it warm through for 10 more minutes on low.
• While the chicken finishes, combine the basmati rice and water in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is fluffy and the water is absorbed.
• Warm the naan bread in a dry skillet or microwave. Serve the butter chicken over the rice with naan on the side.

Notes

For a milder flavor, reduce the paprika by half before cooking. Leftovers keep well in the fridge for up to three days and reheat gently on the stovetop with a splash of water to loosen the sauce. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking.

Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Medium Pot, Skillet

Italian Sausage, Pepper, and Onion Sandwiches

These sandwiches make an easy weeknight dinner when you want something hearty without much hands-on time. Just add everything to the crockpot in the morning and come home to tender sausages and soft peppers ready for sandwiches. The flavors stay simple and savory with a light tomato base that keeps the filling juicy.

The peppers and onions cook down into a sweet, mellow mix that pairs well with the spiced sausage. Serve the mixture piled into rolls for a filling meal that feels like a step up from basic sandwiches.

Italian Sausage, Pepper, and Onion Sandwiches

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 4 Italian sausage links
• 2 red bell peppers, sliced
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 4 hoagie rolls

Instructions

 

• Place the Italian sausage links in the bottom of the slow cooker.
• Add the sliced red bell peppers and sliced yellow onion on top of the sausages.
• Sprinkle the minced garlic, Italian seasoning, salt, and black pepper over the vegetables.
• Pour the marinara sauce evenly across the top.
• Cover and cook on low for 6 to 7 hours until the sausages are fully cooked and the peppers are soft.
• Use tongs to remove the sausages and slice them if desired, then return them to the slow cooker and stir everything together.
• Spoon the sausage, pepper, and onion mixture into the hoagie rolls and serve.

Notes

Stir the filling gently before serving so the juices coat the sausages and vegetables evenly. If the mixture seems too thin, leave the lid off for the last 30 minutes to thicken the sauce slightly. Leftovers reheat well in a skillet over medium heat for a quick lunch the next day.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board

Crockpot Beef and Broccoli with Steamed Rice

This crockpot beef and broccoli turns a takeout favorite into an easy weeknight dinner. The beef simmers until tender in a savory sauce, while the broccoli keeps its color and bite. It works well on busy evenings when you want a full meal with little hands-on time.

The dish has a balanced salty-sweet flavor with garlic and ginger notes. Paired with simple steamed rice, it creates a satisfying plate that reheats nicely for lunch the next day.

Crockpot Beef and Broccoli with Steamed Rice

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Saucepan
• Cutting Board

Ingredients

  

• 1.5 pounds flank steak, sliced thin against the grain
• 4 cups broccoli florets
• 1/2 cup low-sodium soy sauce
• 1/3 cup beef broth
• 2 tablespoons brown sugar
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 2 tablespoons cornstarch
• 2 cups uncooked white rice
• 1 tablespoon sesame oil
• Salt and black pepper to taste

Instructions

 

• Place the sliced flank steak in the slow cooker. Add the soy sauce, beef broth, brown sugar, minced garlic, and ground ginger. Stir to coat the beef evenly.
• Cover and cook on low for 5 hours. The beef should become tender but not fall apart.
• In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Stir this slurry into the slow cooker to thicken the sauce. Add the broccoli florets and cook on low for 1 more hour.
• While the broccoli finishes, cook the rice. Rinse the rice under cold water, then combine it with 4 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 18 minutes. Remove from heat and let it rest covered for 5 minutes.
• Stir the sesame oil into the beef and broccoli mixture. Taste and adjust with salt and pepper if needed. Serve the beef and broccoli over the steamed rice.

Notes

Add the broccoli only in the final hour so it stays bright and slightly crisp instead of turning mushy. If you prefer a thicker sauce, mix an extra teaspoon of cornstarch with water and stir it in during the last 30 minutes. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Saucepan, Cutting Board