12 Easy Crockpot Dinner Recipes for Low-Effort Weeknights

Weeknights can get hectic with work and family needs. A crockpot helps cut down on active cooking time after a long day. I collected these recipes because they use everyday ingredients and simple steps. Most require just a few minutes of prep before you turn the slow cooker on. The list includes options that are filling and easy to adjust based on what you have at home.

Helpful Tips Before You Start

These tips will help your crockpot meals run smoothly on busy nights.

Chop Ingredients Ahead

Cut vegetables and portion spices the night before. Keep them in containers in the fridge so the morning assembly takes only a few minutes.

Brown Meat First When Possible

Brown ground beef or chicken pieces in a skillet before adding them to the pot. This adds flavor with very little extra time.

Do Not Overfill the Crock

Keep the slow cooker no more than two thirds full. Overfilling can lead to uneven cooking across the recipes.

Add Dairy or Pasta at the End

Stir in cream, cheese, or noodles during the final hour. They stay creamy and do not break down.

Line the Crock for Easy Cleanup

Place a slow cooker liner inside before adding ingredients. It saves scrubbing time after dinner.

Slow Cooker Classic Beef Stew with Root Vegetables

This beef stew comes together with minimal hands-on time and delivers a hearty dinner that feels like it simmered all day. It works well on busy weeknights when you want something warm and filling without standing over the stove. The beef turns tender while the root vegetables soak up a savory broth that tastes rich and comforting.

Slow Cooker Classic Beef Stew with Root Vegetables

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Skillet
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 3 medium carrots, peeled and sliced into 1-inch pieces
• 2 medium potatoes, peeled and cubed
• 2 parsnips, peeled and sliced into 1-inch pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste

Instructions

 

• Season the beef with salt and pepper. Heat a large skillet over medium-high heat and brown the beef in batches until it develops color on all sides. Transfer the beef to the slow cooker.
• Add the carrots, potatoes, parsnips, onion, and garlic to the slow cooker. Stir in the tomato paste and thyme until everything is coated.
• Pour the beef broth over the mixture and tuck in the bay leaves. Cover and cook on low for 8 hours.
• In a small bowl, whisk the flour with 2 tablespoons of water to make a slurry. Stir the slurry into the stew and cook on high for 20 more minutes until the broth thickens.
• Remove the bay leaves before serving.

Notes

Brown the beef first to build deeper flavor in the broth. If the stew seems too thick after cooking, stir in a splash of extra broth. Leftovers keep well in the fridge for three days and reheat gently on the stovetop without losing texture.

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

Crockpot Creamy Tuscan Chicken with Spinach

This creamy Tuscan chicken makes an easy weeknight dinner that still feels special. The slow cooker handles the work, leaving you with tender chicken in a rich sauce that pairs well with pasta or rice.

The dish brings together garlic, sun-dried tomatoes, and Parmesan for a savory flavor, while fresh spinach adds color and a bit of freshness at the end.

Crockpot Creamy Tuscan Chicken with Spinach

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups

Ingredients

  

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

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Pour the chicken broth over the top.
• Add the minced garlic, sun-dried tomatoes, Italian seasoning, salt, and black pepper.
• Cover and cook on low for 5 to 6 hours, until the chicken reaches an internal temperature of 165 degrees.
• Remove the chicken from the slow cooker and shred or slice it. Return it to the slow cooker.
• Stir in the heavy cream and Parmesan cheese until the sauce is smooth.
• Add the fresh spinach and stir until it wilts, which takes about 5 minutes.

Notes

If the sauce seems thin after adding the cream, mix a teaspoon of cornstarch with a tablespoon of water and stir it in during the last 30 minutes. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Measuring Cups

Slow Cooker Chicken Tikka Masala with Basmati Rice

This slow cooker version brings tender chicken in a spiced tomato sauce that tastes like it simmered all day. It works well on busy weeknights when you want a warm dinner without standing at the stove. The sauce turns creamy and mild enough for most tastes, while the basmati rice soaks up the flavors nicely.

The recipe keeps prep simple by adding everything straight to the crockpot. Chicken thighs stay moist during the long cook, and a quick stir of cream at the end rounds out the sauce. Serve it over freshly cooked basmati rice for a complete meal.

Slow Cooker Chicken Tikka Masala with Basmati Rice

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Saucepan

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs, cut into chunks
• 1 cup plain yogurt
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 can (15 oz) tomato sauce
• 1/2 cup heavy cream
• 2 cups uncooked basmati rice
• Fresh cilantro, chopped (for garnish)

Instructions

 

• Place the chicken thighs, yogurt, diced onion, minced garlic, grated ginger, garam masala, cumin, paprika, turmeric, and salt into the slow cooker. Stir to coat the chicken evenly.
• Pour the tomato sauce over the mixture and stir once more to combine.
• Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
• Stir in the heavy cream during the last 15 minutes of cooking.
• While the sauce finishes, cook the basmati rice according to package directions in a separate pot.
• Spoon the chicken tikka masala over the cooked rice and top with chopped cilantro before serving.

Notes

Stir the sauce well after adding the cream to keep the texture smooth. If the sauce seems too thick at the end, add a splash of water to loosen it. Leftovers reheat gently on the stove with a little extra cream to restore creaminess. For a lighter version, swap the heavy cream for coconut milk.

Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Mixing Bowl, Saucepan

Crockpot Mexican Shredded Beef Tacos with Pickled Onions

This crockpot recipe gives you tender shredded beef with bold Mexican spices. It works well for weeknights when you want dinner ready with little hands-on time. The meat turns soft and flavorful after hours in the slow cooker, while the pickled onions bring a sharp, tangy contrast.

The finished tacos taste savory and slightly spicy with a bright crunch from the onions. Corn tortillas keep the meal simple and let the beef stand out.

Crockpot Mexican Shredded Beef Tacos with Pickled Onions

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife

Ingredients

  

• 2 pounds beef chuck roast
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large red onion
• 1/2 cup apple cider vinegar
• 1 tablespoon sugar
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

 

• Place the beef chuck roast in the slow cooker. Pour in the beef broth, then add the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Stir the spices around the meat to coat it evenly.
• Cover the slow cooker and cook on low for 8 hours until the beef shreds easily with a fork.
• About 30 minutes before the beef finishes, thinly slice the red onion. In a mixing bowl, stir together the apple cider vinegar, sugar, and a pinch of salt. Add the onion slices and press them down so they sit in the liquid. Place the bowl in the fridge to pickle.
• Once the beef is done, shred it directly in the slow cooker using two forks and mix it with the cooking juices.
• Warm the corn tortillas. Fill each tortilla with shredded beef, then top with pickled onions, chopped cilantro, and a squeeze of lime.

Notes

Make the pickled onions the night before so they have time to soften and absorb more flavor. The beef stays moist if you leave it in the slow cooker on warm after shredding. Leftovers reheat well in a skillet with a splash of broth to keep the meat from drying out.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Knife

Slow Cooker Honey Garlic Chicken Thighs and Broccoli

This recipe keeps weeknight dinners simple by letting the slow cooker handle the work. Chicken thighs turn tender in a sweet and savory honey garlic sauce while broccoli cooks alongside for an easy one-pot meal.

It works well on busy evenings when you want a balanced dinner without much hands-on time. The sauce clings lightly to the chicken and vegetables for a comforting but not heavy result.

Slow Cooker Honey Garlic Chicken Thighs and Broccoli

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 2 pounds boneless skinless chicken thighs
• 4 cups broccoli florets
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 1/2 cup chicken broth
• 4 garlic cloves minced
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• Salt and black pepper to taste
• Cooked rice for serving
• Sliced green onions for garnish

Instructions

 

• Place the chicken thighs in the slow cooker and season both sides with salt and black pepper.
• In a small bowl stir together the honey, soy sauce, chicken broth, minced garlic, and sesame oil until combined. Pour the mixture over the chicken.
• Cover and cook on low for 5 hours. Add the broccoli florets during the final hour of cooking.
• In the last 15 minutes remove 1/4 cup of the cooking liquid and whisk it with the cornstarch. Stir the slurry back into the slow cooker to thicken the sauce slightly.
• Serve the chicken and broccoli over cooked rice and top with sliced green onions.

Notes

Add the broccoli later in the cooking time so it stays bright and holds some bite instead of turning mushy. If the sauce needs more thickness after the initial cornstarch step, mix a second small slurry and stir it in while the slow cooker is still on. Leftovers reheat well in a skillet with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl

Crockpot Red Lentil Coconut Curry with Sweet Potatoes

This curry combines creamy coconut milk with hearty red lentils and sweet potatoes for a filling dinner. It works well on weeknights when you want a hands-off meal that still feels satisfying. The result is a thick, spiced stew with warm flavors and soft textures.

Crockpot Red Lentil Coconut Curry with Sweet Potatoes

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 cup red lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 can (14 ounces) coconut milk
• 1 can (14 ounces) diced tomatoes
• 3 cups vegetable broth
• Salt and pepper, to taste
• Cooked rice, for serving
• Fresh cilantro, for garnish

Instructions

 

• Place the red lentils, sweet potatoes, onion, and garlic in the slow cooker.
• Add the curry powder, turmeric, and cumin, then stir to coat the vegetables and lentils.
• Pour in the coconut milk, diced tomatoes, and vegetable broth. Add salt and pepper to taste and stir everything together.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the lentils and sweet potatoes are soft.
• Stir the curry well, then serve over rice and top with fresh cilantro.

Notes

If the curry thickens more than you like during cooking, stir in an extra half cup of broth before serving. The red lentils break down naturally to create a creamy base, so no extra thickeners are needed. Leftovers reheat well on the stove with a splash of water to loosen the texture.

Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker

Slow Cooker Pulled Pork with Tangy Apple Slaw

This slow cooker pulled pork pairs tender, savory meat with a bright apple slaw that cuts through the richness. It works well for busy weeknights when you want a hands-off dinner that still feels fresh. The pork turns soft and juicy while the slaw stays crisp with a sweet-tangy bite.

Slow Cooker Pulled Pork with Tangy Apple Slaw

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Knife

Ingredients

  

• 2 pounds pork shoulder
• 1 large onion, sliced
• 1 cup apple cider
• 1/2 cup barbecue sauce
• 4 cups shredded green cabbage
• 2 Granny Smith apples, thinly sliced
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 2 tablespoons mayonnaise
• Salt and black pepper to taste

Instructions

 

• Place the pork shoulder and sliced onion in the slow cooker. Pour in the apple cider and season with salt and black pepper.
• Cover and cook on low for 8 hours until the pork shreds easily with a fork.
• Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir in the barbecue sauce.
• In a large bowl, combine the shredded cabbage and sliced apples. Add the apple cider vinegar, honey, mayonnaise, and a pinch of salt and black pepper. Toss until evenly coated.
• Serve the pulled pork topped with the apple slaw.

Notes

Make the slaw a few hours ahead so the vinegar has time to soften the cabbage slightly. Leftovers reheat well in a skillet with a splash of apple cider to keep the pork moist. Skip the barbecue sauce if you prefer a milder flavor and season the pork with extra black pepper instead.

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

Crockpot Turkey and White Bean Chili with Cornbread

This recipe keeps weeknights simple by letting the slow cooker handle the chili while you mix a quick cornbread to go with it. The result is a hearty bowl of tender ground turkey and creamy white beans in a lightly spiced broth, served alongside warm, slightly sweet cornbread for a complete meal.

It works well on busy evenings when you want something filling without much hands-on time. The chili stays mild enough for most families yet tastes savory and comforting when paired with the fresh cornbread.

Crockpot Turkey and White Bean Chili with Cornbread

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Mixing Bowl
• Baking Pan

Ingredients

  

• 1 pound ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (4 ounces) diced green chilies
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper, to taste
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 cup milk
• 1 large egg
• 1/4 cup vegetable oil
• 2 tablespoons honey

Instructions

 

• Heat a skillet over medium heat and cook the ground turkey with the chopped onion and minced garlic until the turkey is no longer pink. Drain any excess liquid.
• Transfer the turkey mixture to the slow cooker. Add the white beans, diced green chilies, chicken broth, cumin, chili powder, salt, and black pepper. Stir to combine.
• Cover and cook on low for 6 to 8 hours or until the flavors have blended and the chili has thickened slightly.
• About 30 minutes before the chili is done, preheat the oven to 400 degrees F. In a mixing bowl, whisk together the cornmeal, flour, baking powder, milk, egg, vegetable oil, and honey until a smooth batter forms.
• Pour the batter into a greased 8-inch square baking pan. Bake for 18 to 22 minutes until the top is golden and a toothpick inserted in the center comes out clean. Cut into squares and serve warm with the chili.

Notes

If the chili seems too thick after cooking, stir in a splash of extra broth to loosen it. For a touch more heat, add a pinch of cayenne with the other spices before the long cook. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little added broth to restore the texture.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Mixing Bowl, Baking Pan

Slow Cooker Italian Sausage and Peppers over Creamy Polenta

This recipe turns a classic Italian combination into an easy weeknight meal. The slow cooker handles the sausage and peppers while you prepare the polenta at the end of the day. It gives you tender sausages in a light tomato sauce with sweet peppers and onions, served over rich, creamy polenta.

The result is a comforting dinner that feels special without much hands-on work. It works well for busy evenings when you want something warm and filling with minimal cleanup.

Slow Cooker Italian Sausage and Peppers over Creamy Polenta

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Medium Saucepan
• Whisk

Ingredients

  

• 4 Italian sausage links
• 2 red bell peppers, sliced
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup polenta
• 4 cups chicken broth
• 1 cup milk
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the Italian sausage links in the bottom of the slow cooker. Add the sliced red bell peppers, onion, and minced garlic on top.
• Pour the crushed tomatoes over the vegetables and sausages. Sprinkle with dried oregano, salt, and black pepper.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the sausages are fully cooked and the peppers are soft.
• About 30 minutes before serving, bring the chicken broth and milk to a simmer in a medium saucepan over medium heat.
• Slowly whisk in the polenta. Reduce heat to low and cook, stirring often, for 20 to 25 minutes until thick and creamy.
• Stir the butter and Parmesan cheese into the polenta until melted and smooth.
• Slice the cooked sausages and serve them with the peppers and sauce over the polenta. Sprinkle with chopped fresh parsley.

Notes

Stir the polenta frequently near the end of cooking to keep it from sticking and to reach the right creamy texture. If the sauce in the slow cooker seems too thick, add a splash of broth before serving. Leftovers reheat well with a little extra milk stirred into the polenta.

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

Crockpot Thai Peanut Chicken with Bell Peppers and Rice

This slow cooker meal combines tender chicken and crisp bell peppers in a creamy peanut sauce that tastes like takeout. It works well for weeknights when you want something hearty but hands-off. The result is savory and nutty with a light tang and soft textures from the peppers.

The chicken cooks until it shreds easily, and everything simmers together in one pot before you spoon it over rice. It makes a satisfying dinner that feels a bit different from standard crockpot fare.

Crockpot Thai Peanut Chicken with Bell Peppers and Rice

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Rice Cooker

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 2 bell peppers, sliced
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup chicken broth
• 4 cups cooked rice, for serving
• 1/4 cup chopped peanuts, for topping

Instructions

 

• Add the chicken thighs to the bottom of the slow cooker and scatter the sliced bell peppers on top.
• In a mixing bowl, whisk together the peanut butter, soy sauce, lime juice, minced garlic, grated ginger, and chicken broth until the sauce is smooth.
• Pour the sauce evenly over the chicken and peppers.
• Cover and cook on low for 6 hours until the chicken is tender and easy to shred.
• Shred the chicken directly in the slow cooker using two forks and stir it into the sauce with the peppers.
• Spoon the mixture over cooked rice and sprinkle with chopped peanuts before serving.

Notes

Stir the sauce once after the first hour if you are home to keep the peanut butter from separating. Use natural peanut butter for a looser sauce or a thicker store brand if you prefer it creamier. Leftovers reheat well with a splash of broth to loosen the sauce again.

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

Slow Cooker Mushroom Stroganoff with Egg Noodles

This slow cooker mushroom stroganoff offers a creamy, meatless dinner that comes together with almost no hands-on time. It works well on weeknights when you want something warm and filling without much effort after a long day.

The dish has tender mushrooms in a savory, lightly tangy sauce with a smooth texture. It pairs nicely with soft egg noodles for a complete meal.

Slow Cooker Mushroom Stroganoff with Egg Noodles

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Pot

Ingredients

  

• 24 ounces cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 2 tablespoons all-purpose flour
• 4 ounces cream cheese, cubed
• 1 cup sour cream
• 8 ounces egg noodles
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Place the sliced mushrooms, diced onion, minced garlic, vegetable broth, Worcestershire sauce, paprika, flour, and cream cheese into the slow cooker.
• Stir the ingredients together and season with salt and black pepper.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the mushrooms are soft.
• Stir in the sour cream until the sauce is smooth.
• Cook the egg noodles in a pot of boiling water according to package directions, then drain.
• Spoon the mushroom stroganoff over the cooked noodles and sprinkle with fresh parsley before serving.

Notes

Stir the sour cream in well at the end of cooking to keep the sauce from separating. If the sauce seems too thin, mix an extra tablespoon of flour with a little broth and stir it in during the last hour. Leftovers reheat gently on the stovetop with a splash of broth to loosen the sauce.

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

Crockpot BBQ Chicken Drumsticks with Roasted Corn

This crockpot recipe keeps dinner simple on busy nights. The drumsticks cook low and slow in BBQ sauce until they are tender, while the corn roasts separately for a sweet and slightly charred side.

The result is a balanced plate with sticky chicken and fresh corn that feels like a backyard meal without much hands-on time.

Crockpot BBQ Chicken Drumsticks with Roasted Corn

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Baking Sheet
• Oven

Ingredients

  

• 8 chicken drumsticks
• 1 1/2 cups BBQ sauce
• 4 ears corn on the cob
• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• Salt and black pepper
• 1 tablespoon chopped fresh parsley

Instructions

 

• Place the chicken drumsticks in the slow cooker and season them with salt, black pepper, and garlic powder.
• Pour 1 cup of the BBQ sauce over the drumsticks and stir to coat them evenly.
• Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken reaches an internal temperature of 165°F.
• About 30 minutes before the chicken is done, preheat the oven to 400°F. Husk the corn and place the ears on a baking sheet.
• Brush the corn with the melted butter and season lightly with salt and black pepper.
• Roast the corn for 20 to 25 minutes, turning once, until it is tender and lightly browned in spots.
• Remove the chicken from the slow cooker and brush it with the remaining 1/2 cup of BBQ sauce.
• Serve the drumsticks with the roasted corn and sprinkle the parsley over the top.

Notes

Brush the corn with a little extra butter right after roasting if you want richer flavor. Leftovers store well in the fridge for up to three days. Reheat the chicken gently in the microwave with a splash of water to keep it moist, and warm the corn in a skillet to restore some crisp edges.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Oven