14 Hearty Crockpot Family Dinners That Cook Low and Slow While You’re Busy

Busy days often leave little time for cooking dinner. Crockpots let you prep in the morning and come home to a ready meal. This list shares 14 hearty recipes perfect for feeding the family. They use simple ingredients and require little hands on time. Each dinner cooks low and slow for the best results.

Helpful Tips Before You Start

A few small prep steps will help these long cooking recipes stay hearty and flavorful.

Brown Meat Ahead of Time

Searing beef or pork in a skillet before adding it to the crockpot builds deeper flavor in stews and roasts. It takes five extra minutes but makes a noticeable difference.

Layer Vegetables on the Bottom

Place potatoes, carrots, and onions at the base of the pot so they absorb liquid and cook evenly. Meat goes on top to stay moist during the long cook.

Choose Tougher Cuts of Meat

Chuck roast, pork shoulder, and chicken thighs hold up well to eight or more hours on low. Lean cuts can dry out, so save those for quicker meals.

Add Dairy or Fresh Herbs at the End

Stir in milk, cream, or chopped parsley during the last thirty minutes. This keeps sauces smooth and prevents herbs from losing their color and taste.

Classic Beef Pot Roast with Potatoes and Carrots

This pot roast brings tender beef and soft vegetables together in one pot for an easy family meal. It works well on busy weekdays when you want dinner ready without much hands-on time. The long, slow cook creates a rich broth that soaks into the potatoes and carrots while the meat becomes easy to shred.

The finished dish has a homey, savory flavor with simple herbs and a comforting texture. Everything cooks together in the slow cooker, so the vegetables stay intact but tender enough to cut with a fork.

Classic Beef Pot Roast with Potatoes and Carrots

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2.5 lb beef chuck roast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 medium Yukon gold potatoes, quartered
• 4 large carrots, peeled and cut into 2-inch pieces
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme

Instructions

 

• Season the beef chuck roast evenly with salt and black pepper on all sides.
• Arrange the quartered potatoes, carrot pieces, and sliced onion in an even layer at the bottom of the slow cooker.
• Place the seasoned roast on top of the vegetables.
• In a small bowl, stir together the minced garlic, beef broth, Worcestershire sauce, and dried thyme.
• Pour the broth mixture over the roast and vegetables.
• Cover and cook on low for 8 hours, until the beef pulls apart easily with a fork.
• Serve the roast sliced or shredded with the potatoes and carrots on the side.

Notes

Cut the vegetables into similar sizes so they finish cooking at the same time as the beef. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce. If the broth tastes mild at the end, stir in an extra pinch of salt before serving.

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

Creamy Chicken Wild Rice Soup

This crockpot soup brings together tender chicken, nutty wild rice, and a rich broth for a filling meal that simmers on its own. It works well on busy weekdays when you want something warm and satisfying ready by dinnight without extra effort.

The finished dish has a creamy texture with chewy rice and soft vegetables in every spoonful. Chicken and herbs give it a familiar, comforting taste that appeals to both kids and adults.

Creamy Chicken Wild Rice Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless skinless chicken breasts
• ¾ cup uncooked wild rice
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 4 cups chicken broth
• 1 cup half-and-half
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the wild rice, carrots, celery, onion, and garlic on top.
• Pour the chicken broth over the ingredients. Sprinkle in the thyme, salt, and pepper.
• Cover and cook on low for 6 to 7 hours until the chicken is fully cooked and the rice is tender.
• Remove the chicken, shred it with two forks, and return it to the slow cooker.
• Stir in the half-and-half. Let the soup cook for 15 more minutes on low to warm through before serving.

Notes

Stir the half-and-half in only after the rice has finished cooking so the soup stays smooth. Leftovers thicken in the fridge, so add a splash of broth when reheating. Skip the half-and-half and use extra broth if you need a lighter version.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Smoky Pulled Pork with Coleslaw

This pulled pork cooks low and slow in the crockpot so the meat turns tender and picks up strong smoky notes from the spice rub. The simple coleslaw brings a fresh crunch that cuts through the richness and makes the whole meal feel complete.

It works well on busy weekdays when you want a filling dinner ready by evening with little hands-on time.

Smoky Pulled Pork with Coleslaw

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Mixing Bowl
• Forks

Ingredients

  

• 2.5 pounds pork shoulder
• 2 tablespoons smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1 small head green cabbage, shredded
• 2 carrots, shredded
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

Instructions

 

• In a small bowl, stir together the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper.
• Rub the spice mixture evenly over all sides of the pork shoulder.
• Place the seasoned pork in the slow cooker. Pour the apple cider vinegar and chicken broth around the meat.
• Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
• Remove the pork from the slow cooker and shred it with two forks. Return the shredded meat to the slow cooker and stir it into the juices.
• In a large bowl, combine the shredded cabbage and carrots. Add the mayonnaise, apple cider vinegar, sugar, and salt. Toss until the vegetables are evenly coated.
• Serve the pulled pork with a generous scoop of coleslaw on top or on the side.

Notes

Let the coleslaw sit for 15 minutes after mixing so the cabbage softens slightly and the flavors blend. If the pork seems dry after shredding, add a splash more broth from the slow cooker. Leftovers keep well in the fridge for three days and reheat gently with a little extra liquid to stay moist.

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

Hearty Beef Barley Stew

This stew brings tender beef and chewy barley together in a savory broth packed with carrots, celery, and tomatoes. It makes a reliable dinner for busy evenings when you want something filling that cooks without constant watching.

The slow cooker does the work while you focus on other tasks. The result is a thick, comforting meal with straightforward flavors that appeal to the whole family.

Hearty Beef Barley Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound beef stew meat, cubed
• ¾ cup pearl barley
• 3 carrots, sliced
• 2 celery ribs, chopped
• 1 medium onion, diced
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions

 

• Place the beef stew meat, pearl barley, carrots, celery, onion, beef broth, diced tomatoes, minced garlic, dried thyme, and bay leaves into the slow cooker.
• Stir in salt and pepper to season the mixture evenly.
• Cover the slow cooker and cook on low for 8 hours until the beef is tender and the barley is cooked through.
• Remove the bay leaves before ladling the stew into bowls.

Notes

Stir the stew once or twice during the last hour if you are home to help the barley absorb more broth. Leftovers reheat well on the stovetop with a splash of extra broth to loosen the texture. Skip the bay leaves if you prefer a simpler flavor profile.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker

Chicken Cacciatore with Herbed Polenta

This slow cooker version of chicken cacciatore turns out tender chicken in a rich tomato sauce loaded with peppers and onions. The herbed polenta on the side adds a creamy, savory base that soaks up the sauce and makes the whole meal feel complete after a long day.

It works well for weeknights when you want something hearty without much hands-on time. The flavors are classic Italian with bright herbs and a comforting texture from the long simmer.

Chicken Cacciatore with Herbed Polenta

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Saucepan

Ingredients

  

• 4 boneless, skinless chicken thighs
• 1 onion, sliced
• 2 bell peppers, sliced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 cup cornmeal
• 4 cups chicken broth
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh rosemary, chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil

Instructions

 

• Place the chicken thighs in the slow cooker. Add the sliced onion, bell peppers, and minced garlic on top.
• Pour the diced tomatoes and 1 cup chicken broth over the vegetables. Sprinkle in the oregano, basil, salt, and pepper.
• Cover and cook on low for 6 to 7 hours until the chicken is very tender.
• About 20 minutes before serving, bring the remaining 4 cups chicken broth to a boil in a saucepan. Slowly whisk in the cornmeal.
• Reduce heat to low and cook the polenta for 15 minutes, stirring often until thick and creamy. Stir in the olive oil, parsley, rosemary, and Parmesan cheese.
• Taste the cacciatore sauce and adjust salt if needed. Serve the chicken and sauce over scoops of the herbed polenta.

Notes

Stir the polenta well at the end to keep it smooth, and add a splash more broth if it thickens too much while sitting. Leftovers reheat nicely with a little extra broth stirred into both the chicken and polenta. If you prefer a thicker sauce, remove the lid for the last hour of cooking.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Saucepan

Turkey and White Bean Chili

This chili works well on busy weekdays when you need dinner ready without much hands-on time. It cooks low and slow in the crockpot, so you can get other tasks done while it simmers.

The white beans add a soft texture that pairs with lean ground turkey, and the spices give it a gentle warmth without too much heat. It turns out thick enough to serve in bowls with simple sides.

Turkey and White Bean Chili

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 pound ground turkey
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (4 ounces) diced green chilies
• 3 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

Instructions

 

• Heat a large skillet over medium heat and add the ground turkey. Cook until it is no longer pink, breaking it up as it browns.
• Add the chopped onion and minced garlic to the skillet. Stir and cook for 2 to 3 minutes until the onion softens.
• Transfer the turkey mixture to the slow cooker. Add the white beans, diced green chilies, chicken broth, cumin, chili powder, and oregano.
• Stir everything together and season with salt and black pepper.
• Cover and cook on low for 6 to 8 hours.
• Stir the chili before serving to check the consistency.

Notes

Mash a few beans against the side of the slow cooker near the end of cooking if you want a thicker broth. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a splash of broth to loosen them.

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

Honey Garlic Chicken Thighs with Steamed Broccoli

This honey garlic chicken thighs recipe works well for busy days when you need dinner ready without much hands-on time. The slow cooker turns the chicken tender while the sauce thickens into a simple sweet and savory coating that pairs nicely with the broccoli on the side.

The result is a family-style meal with familiar flavors and a mix of textures from the soft chicken and crisp-tender broccoli. It fits easily into a weekly rotation when you want something hearty but low effort.

Honey Garlic Chicken Thighs with Steamed Broccoli

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Pot

Ingredients

  

• 2 pounds boneless skinless chicken thighs
• 1/2 cup honey
• 1/3 cup low-sodium soy sauce
• 6 garlic cloves, minced
• 1 teaspoon dried oregano
• 4 cups broccoli florets
• Salt and pepper to taste

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker and season lightly with salt and pepper.
• In a small bowl, stir together the honey, soy sauce, minced garlic, and oregano until well combined.
• Pour the sauce mixture evenly over the chicken thighs.
• Cover and cook on low for 6 to 7 hours until the chicken is very tender.
• About 10 minutes before the chicken is done, bring a pot of water to a boil and add the broccoli florets.
• Steam the broccoli for 5 to 7 minutes until it reaches your preferred tenderness, then drain.
• Serve the chicken thighs with the steamed broccoli on the side.

Notes

Mince the garlic as finely as possible so it distributes evenly through the sauce during the long cook time. If the sauce seems thin at the end, remove the chicken and let the liquid reduce for a few minutes on the stovetop before spooning it over the meat. Leftovers reheat well in the microwave with a splash of water to loosen the sauce.

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

Italian Sausage and Pepper Stew

This stew brings together mild Italian sausage and colorful peppers in a tomato-based broth that thickens as it cooks. It is a good choice for weeknights when you want a filling meal without much hands-on time once the slow cooker is on.

The finished dish has tender sausage slices, soft peppers, and a savory sauce that tastes even better the next day. Serve it with crusty bread or spoon it over polenta for a complete plate.

Italian Sausage and Pepper Stew

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 pound Italian sausage links, sliced into 1-inch pieces
• 3 bell peppers (mixed colors), sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Brown the sausage pieces in a large skillet over medium heat until lightly colored on all sides. Drain any excess fat and transfer the sausage to the slow cooker.
• Add the sliced bell peppers, onion, and minced garlic to the slow cooker.
• Pour in the crushed tomatoes and beef broth.
• Sprinkle the oregano, basil, salt, and black pepper over the top.
• Stir everything gently to combine.
• Cover and cook on low for 6 to 7 hours until the peppers are soft and the flavors have blended.
• Taste and adjust salt or pepper if needed before serving.

Notes

If the stew seems too thin at the end, remove the lid for the last 30 minutes to let some liquid evaporate. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. For a milder version, choose sweet Italian sausage instead of hot.

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

Beef Stroganoff with Egg Noodles

This crockpot version of beef stroganoff turns a few simple ingredients into a creamy, comforting meal. The beef becomes tender after hours of low cooking, and the sauce picks up rich flavor from the mushrooms and broth. It works well on busy weekdays when you want dinner ready without much hands-on time.

Serve it over egg noodles for a filling family dinner that feels special but stays easy. The sour cream stirred in at the end keeps the texture smooth and the flavor balanced.

Beef Stroganoff with Egg Noodles

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Pot
• Colander

Ingredients

  

• 1.5 pounds beef stew meat, cut into bite-size pieces
• 1 medium onion, thinly sliced
• 8 ounces white mushrooms, sliced
• 2 garlic cloves, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1/2 cup sour cream
• 12 ounces egg noodles
• 2 tablespoons chopped fresh parsley

Instructions

 

• Add the beef stew meat, sliced onion, mushrooms, and minced garlic to the slow cooker.
• In a small bowl, whisk together the beef broth, Worcestershire sauce, paprika, salt, pepper, and flour until smooth. Pour this mixture over the beef and vegetables.
• Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
• About 20 minutes before serving, cook the egg noodles in a pot of boiling water according to package directions, then drain.
• Stir the sour cream into the slow cooker until the sauce is creamy and well combined.
• Spoon the beef and sauce over the cooked egg noodles and sprinkle with chopped parsley before serving.

Notes

Stir the sour cream in off the heat or after the cooker has been turned off to prevent curdling. If the sauce seems thin, mix an extra teaspoon of flour with a splash of broth and stir it in during the last hour. Leftovers reheat gently on the stovetop with a little extra broth to loosen the sauce.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Pot, Colander

Split Pea Soup with Ham

Split Pea Soup with Ham turns simple ingredients into a thick and filling meal that cooks on its own in the crockpot. The split peas soften into a creamy base while the ham adds savory depth, making it a reliable choice for days when you need dinner ready without extra effort.

This soup delivers a hearty texture with tender vegetables and smoky ham in every bite. It works well for busy families who want a warm, no-fuss option that stretches into leftovers.

Split Pea Soup with Ham

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 cup dried green split peas, rinsed
• 8 ounces diced ham
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

Instructions

 

• Place the rinsed split peas, diced ham, chopped onion, sliced carrots, and sliced celery into the slow cooker.
• Pour in the chicken broth and add the dried thyme and bay leaf.
• Season with salt and black pepper, then stir everything together.
• Cover and cook on low for 7 to 8 hours until the peas are soft and the soup has thickened.
• Remove the bay leaf, give the soup a final stir, and serve.

Notes

If the soup thickens too much in the fridge, add a splash of broth when reheating to loosen it back to a spoonable consistency. Diced ham works best here because it distributes evenly without needing extra steps to shred meat from a bone.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Thai Coconut Curry Chicken with Jasmine Rice

This Thai-inspired crockpot meal brings tender chicken simmered in a creamy coconut curry sauce. It works well for busy weeknights when you want a hands-off dinner that still feels like a treat for the whole family.

The slow cooking lets the flavors deepen while the chicken becomes soft enough to shred with a fork. Jasmine rice on the side soaks up the sauce and turns the dish into a complete meal.

Thai Coconut Curry Chicken with Jasmine Rice

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 1 (14-ounce) can full-fat coconut milk
• 3 tablespoons red curry paste
• 1 onion, chopped
• 1 red bell pepper, sliced
• 2 carrots, peeled and sliced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• 2 cups cooked jasmine rice, for serving

Instructions

 

• Add the chicken thighs to the slow cooker. Pour in the coconut milk and stir in the red curry paste until the paste is mostly dissolved.
• Add the onion, red bell pepper, carrots, garlic, ginger, fish sauce, and brown sugar. Stir everything together so the chicken and vegetables are coated.
• Cover and cook on low for 6 to 7 hours until the chicken is very tender.
• Stir in the lime juice right before serving to brighten the sauce.
• Spoon the curry over bowls of cooked jasmine rice and sprinkle with the chopped cilantro.

Notes

Full-fat coconut milk keeps the sauce from separating during the long cook time. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it thicken slightly. Leftovers taste even better the next day after the flavors have settled.

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

Pork Carnitas Rice Bowls

These pork carnitas rice bowls offer a practical solution for busy days when you need a filling dinner ready at the end of the day. The slow cooker takes care of the pork while you handle other tasks, and the result works well for weeknight meals or casual family gatherings.

The pork becomes tender from hours of low cooking with citrus and spices. It pairs with rice and simple toppings to create a balanced bowl with both hearty texture and bright flavor.

Pork Carnitas Rice Bowls

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Saucepan
• Serving Bowls

Ingredients

  

• 2 pounds pork shoulder, cut into large chunks
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 cup fresh orange juice
• 1/2 cup chicken broth
• Salt and black pepper to taste
• 2 cups cooked white rice
• Fresh cilantro, chopped
• Lime wedges
• 1 avocado, sliced

Instructions

 

• Add the pork shoulder chunks, sliced onion, and minced garlic to the slow cooker.
• Sprinkle the cumin, oregano, and chili powder over the pork. Pour in the orange juice and chicken broth. Season with salt and black pepper.
• Cover and cook on low for 8 hours until the pork is very tender.
• Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir to coat it in the juices.
• Divide the cooked rice among four bowls. Top each bowl with the shredded pork and some of the onions from the slow cooker.
• Add chopped cilantro, lime wedges, and sliced avocado to each bowl before serving.

Notes

If you want extra texture, spread the shredded pork on a baking sheet and broil it for a few minutes to create some crisp edges. Leftovers keep well in the refrigerator for three days. Add a splash of broth when reheating to restore moisture to the pork.

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

Vegetable Beef Minestrone

This vegetable beef minestrone turns simple ingredients into a filling one-pot meal. The slow cooker handles everything while you handle the rest of your day. Tender chunks of beef sit alongside plenty of vegetables in a savory broth that tastes even better the next day.

It works well on cold evenings or any time you need a hands-off dinner that still feels homemade. The result is a thick, brothy soup with soft vegetables and meat that falls apart easily.

Vegetable Beef Minestrone

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 lb beef stew meat, cut into bite-size pieces
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 cup small pasta such as ditalini
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions

 

• Place the beef stew meat, onion, carrots, celery, zucchini, diced tomatoes, beef broth, kidney beans, garlic, and Italian seasoning into the slow cooker. Stir to combine.
• Cover and cook on low for 7 hours until the beef is tender.
• Stir in the small pasta. Cover again and cook on high for 20 to 30 minutes until the pasta is tender.
• Taste and add salt and black pepper as needed. Ladle into bowls and top with grated Parmesan cheese.

Notes

Add the pasta only at the end so it stays firm instead of turning mushy. Leftovers thicken as they sit, so stir in a splash of broth when reheating. If you want a thicker broth, mash a few beans against the side of the pot before serving.

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

Cheesy Lasagna Soup

This crockpot lasagna soup brings all the familiar flavors of baked lasagna into an easy one-pot meal. It simmers low and slow while you handle other tasks, then finishes with creamy cheeses stirred in at the end for a rich, hearty bowl.

The result is a thick tomato broth filled with tender pasta pieces, savory meat, and melted cheese that feels like comfort food without the layering or oven time. It works well for busy weeknights when the family wants something filling and familiar.

Cheesy Lasagna Soup

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet

Ingredients

  

• 1 lb ground Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz lasagna noodles, broken into bite-size pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions

 

• Brown the Italian sausage in a large skillet over medium heat, breaking it up as it cooks. Add the diced onion and cook until softened. Stir in the minced garlic for one minute, then drain any excess fat.
• Transfer the sausage mixture to a slow cooker. Add the crushed tomatoes, beef broth, tomato paste, Italian seasoning, salt, and pepper. Stir to combine.
• Cover and cook on low for 6 to 7 hours.
• About 30 minutes before serving, add the broken lasagna noodles to the slow cooker and stir. Replace the lid and continue cooking until the noodles are tender.
• Turn off the heat. Stir in the ricotta, mozzarella, and Parmesan until the cheeses melt and create a creamy texture throughout the soup.

Notes

Stir the cheeses in off the heat to keep them from separating. If the soup thickens too much after the noodles cook, add a splash of extra broth to loosen it. Leftovers reheat well on the stovetop with a little added liquid to restore the broth consistency.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet