Busy weeknights often leave little time for cooking from scratch. A crockpot lets you set up a meal in the morning and have it ready by dinner. The recipes ahead focus on simple ingredients that most families already keep on hand. Each one aims to please both kids and adults without extra fuss. You should find several ideas here that fit into your regular meal rotation.
Helpful Tips Before You Start
These tips will help your crockpot meals turn out well for the whole family.
Chop Veggies Ahead of Time
Cut potatoes, carrots, and onions the night before. Store them in the fridge so assembly takes just a few minutes in the morning.
Keep Spices Mild at First
Start with less garlic or chili powder than the recipe calls for. You can always add more at the table if kids prefer blander flavors.
Add a Liner for Easy Cleanup
Slip a slow cooker liner into the pot before you add ingredients. Dinner ends with almost no scrubbing.
Check Liquid Levels Midway
Lift the lid once during cooking to see if the sauce looks too thick. Stir in a splash of broth if needed to keep everything tender.
Slow Cooker Classic Beef Stew with Root Vegetables
This beef stew brings tender chunks of meat and sweet root vegetables together in a rich broth that simmers all day. It is an easy choice for busy weeknights when you want a filling meal with almost no hands-on time once the slow cooker is loaded.
The finished dish has a savory, home-style flavor with soft carrots, potatoes, and parsnips that soak up the broth. Families enjoy it with simple sides like bread or rice, and leftovers reheat well for lunches.
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 1 1/2 pounds beef stew meat, cut into 1-inch pieces
- 4 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cubed
- 2 parsnips, peeled and sliced
- 1 large onion, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 1/4 cup all-purpose flour
- Fresh parsley, chopped, for garnish
Instructions
- Place the beef stew meat and flour in a bowl and toss until the meat is lightly coated.
- Heat a skillet over medium heat and brown the coated beef on all sides for a few minutes. Transfer the beef to the slow cooker.
- Add the carrots, potatoes, parsnips, and onion to the slow cooker.
- In a small bowl, whisk together the beef broth and tomato paste until smooth, then pour the mixture over the meat and vegetables.
- Add the dried thyme, bay leaves, salt, and black pepper. Stir gently to combine.
- Cover and cook on low for 8 hours or until the beef is fork-tender.
- Remove the bay leaves before serving and sprinkle with chopped parsley.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife
Crockpot Creamy Tuscan Chicken with Spinach and Tomatoes
This crockpot meal brings a creamy sauce and tender chicken together with spinach and tomatoes for a dish that feels special but stays simple. It works well on busy weeknights when you want a warm dinner ready at the end of the day. The texture stays rich from the cream and cheese while the spinach adds freshness and the tomatoes give little bursts of flavor.
The recipe suits families who enjoy Italian-inspired meals without much hands-on time. Everything cooks together in one pot, so cleanup stays easy and the flavors blend nicely over several hours.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of the slow cooker and season them with salt and pepper.
- In a mixing bowl, stir together the heavy cream, chicken broth, Parmesan cheese, minced garlic, and Italian seasoning until smooth.
- Pour the cream mixture over the chicken. Add the chopped sun-dried tomatoes on top.
- Cover and cook on low for 5 to 6 hours or until the chicken reaches an internal temperature of 165 degrees.
- Stir in the fresh spinach during the last 15 minutes of cooking so it wilts but keeps its color.
- Serve the chicken with the sauce spooned over the top.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl
Pulled Pork Carnitas Tacos with Fresh Slaw
This crockpot version of pulled pork carnitas tacos brings tender, spiced meat to the table with almost no hands-on time. The slow cooker turns a basic pork shoulder into juicy shreds that soak up citrus and warm spices. A quick fresh slaw adds crunch and brightness that balances the soft tacos and keeps the whole meal light enough for kids yet satisfying for adults.
It works especially well on busy evenings when you want a family-style dinner everyone can assemble themselves. The flavors stay mild but still taste lively, and the recipe scales easily if you have extra guests.
Equipment
- Slow Cooker
- Mixing Bowl
- Skillet
Ingredients
- 2 pounds pork shoulder, trimmed and cut into large chunks
- 1 white onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 cups shredded green cabbage
- 1 carrot, shredded
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 8 corn tortillas
Instructions
- Place the pork chunks, sliced onion, and minced garlic into the slow cooker. Sprinkle the cumin, oregano, chili powder, and salt over the meat.
- Pour the orange juice and lime juice into the slow cooker. Stir the ingredients gently so the spices coat the pork.
- Cover and cook on low for 8 hours until the pork shreds easily with a fork.
- While the pork cooks, combine the shredded cabbage, shredded carrot, chopped cilantro, olive oil, and remaining lime juice in a bowl. Add 1/2 teaspoon salt and toss until the slaw is evenly coated. Set the slaw aside in the refrigerator.
- When the pork is done, remove it from the slow cooker and shred it with two forks. Return the shredded pork to the cooker and stir it into the juices.
- Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with pulled pork and top with a spoonful of fresh slaw.
Notes
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl, Skillet
Crockpot Turkey and White Bean Chili
This crockpot turkey and white bean chili offers a lighter spin on a family favorite. It simmers gently all day, making it ideal for weeknights when you want something warm and filling without much hands-on time.
The finished dish has a mild, savory broth with tender beans and lean turkey. It feels hearty yet not heavy, and the flavors stay balanced so even picky eaters tend to enjoy it.
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (15-ounce) cans white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheddar cheese, chopped fresh cilantro
Instructions
- Heat a large skillet over medium heat and add the ground turkey, diced onion, and minced garlic. Cook until the turkey is no longer pink and the onion softens, breaking up the meat as it cooks.
- Transfer the turkey mixture to the slow cooker. Add the drained white beans, chicken broth, chili powder, cumin, oregano, salt, and black pepper.
- Stir everything together until the spices are evenly distributed. Cover and cook on low for 6 to 7 hours.
- Taste and adjust salt or pepper if needed. Serve hot with shredded cheddar cheese and chopped cilantro on top.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Skillet
Honey Garlic Chicken Thighs with Steamed Rice
This honey garlic chicken recipe brings tender thighs and a balanced sweet savory sauce to the table with almost no hands on time. The slow cooker does the work while the rice steams at the end, making it an easy choice for weeknights when everyone needs dinner at different times.
The finished dish gives juicy chicken in a glossy sauce that clings to each bite, served over fluffy white rice that soaks up the extra flavor. Families like it because the taste stays mild enough for younger kids yet still feels like a complete meal.
Equipment
- Slow Cooker
- Medium Saucepan
- Mixing Bowl
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1/2 cup honey
- 1/4 cup soy sauce
- 5 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups long grain white rice
- 4 cups water
- 2 green onions, sliced
Instructions
- Place the chicken thighs in the bottom of the slow cooker.
- In a small bowl stir together the honey, soy sauce, minced garlic, olive oil, salt, and black pepper until smooth.
- Pour the sauce over the chicken and turn the thighs once so both sides are coated.
- Cover and cook on low for 6 hours or on high for 3 hours until the chicken is very tender.
- About 25 minutes before the chicken is done, bring the 4 cups of water to a boil in a medium saucepan. Add the rice, stir once, then cover and reduce heat to low. Simmer for 18 minutes.
- Remove the saucepan from heat and let the rice stand covered for 5 minutes.
- Shred or slice the chicken in the slow cooker and stir it back into the sauce.
- Spoon the chicken and sauce over the steamed rice and sprinkle with the sliced green onions before serving.
Notes
Cuisine: Asian
Equipment: Slow Cooker, Medium Saucepan, Mixing Bowl
Vegetarian Crockpot Minestrone Soup with Beans
This hearty soup brings together beans, vegetables, and pasta in one pot for a filling meal that works on busy weeknights. It is especially useful when you want something warm and satisfying that most family members will eat without complaints. The broth turns rich from the tomatoes and herbs while the beans add a creamy bite that feels comforting.
The vegetables stay tender but not mushy after slow cooking, and the pasta keeps its shape when added near the end. It is a reliable choice for meatless Mondays or any time you need an easy crockpot option that still feels like a complete dinner.
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with juices
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked small pasta shells
- Fresh basil leaves for garnish
Instructions
- Add the onion, carrots, celery, garlic, zucchini, kidney beans, and diced tomatoes to the slow cooker.
- Pour in the vegetable broth and stir in the dried basil, dried oregano, salt, and black pepper.
- Cover and cook on low for 6 hours until the vegetables are soft.
- Stir in the pasta shells, cover again, and cook for 30 more minutes until the pasta is tender.
- Ladle the soup into bowls and top each serving with a few fresh basil leaves.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Cutting Board, Knife
Italian Sausage and Peppers over Zucchini Noodles
This slow cooker meal brings together savory Italian sausage and sweet peppers in a simple sauce that cooks while you handle the rest of the day. It works well for busy weeknights when you want something hearty but still light enough for kids. The zucchini noodles add a fresh crunch that balances the rich flavors without needing much extra work.
The finished dish has tender sausage slices, soft peppers, and a light tomato sauce that clings nicely to the raw zucchini strands. Families like it because it feels familiar yet includes a vegetable in the main part of the meal.
Equipment
- Slow Cooker
- Spiralizer
- Knife
- Cutting Board
Ingredients
- 1 pound mild Italian sausage links
- 3 bell peppers (mixed colors), sliced
- 1 large yellow onion, sliced
- 2 garlic cloves, minced
- 1 jar (24 ounces) marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 medium zucchini, spiralized into noodles
- Grated Parmesan cheese for serving
Instructions
- Place the Italian sausage links in the bottom of the slow cooker. Add the sliced bell peppers, sliced onion, and minced garlic on top.
- Pour the marinara sauce over the vegetables and sausage. Sprinkle the Italian seasoning, salt, and black pepper across the top.
- Cover and cook on low for 6 hours or on high for 3 hours until the sausage is fully cooked and the peppers are soft.
- Remove the sausage links from the slow cooker and slice them into rounds. Return the slices to the sauce and stir gently to combine.
- While the sausage rests, spiralize the zucchini into noodles. Do not add the noodles to the slow cooker.
- Divide the zucchini noodles among four plates. Spoon the sausage, peppers, and sauce over the noodles.
- Finish each plate with a sprinkle of grated Parmesan cheese before serving.
Notes
Cuisine: Italian
Equipment: Slow Cooker, Spiralizer, Knife, Cutting Board
Crockpot Mongolian Beef with Broccoli
This crockpot Mongolian beef turns a takeout favorite into an easy family meal. The beef becomes tender while the broccoli stays bright and crisp when added at the right time. The sauce balances sweet and savory flavors that appeal to both kids and adults.
It works well on busy weeknights or for meal prep because it mostly cooks on its own. Serve it over rice for a complete dinner that feels special without extra work.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1.5 pounds flank steak, sliced thin against the grain
- 4 cups broccoli florets
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup beef broth
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Place the sliced flank steak in the bottom of the slow cooker. In a mixing bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, beef broth, and sesame oil until the sugar dissolves. Pour the sauce over the beef and stir to coat evenly.
- Cover and cook on low for 5 hours. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
- Add the broccoli florets in the final 30 minutes so they soften but still hold some texture. Stir gently to combine everything with the sauce.
- Serve hot over rice. Top each portion with sliced green onions and sesame seeds.
Notes
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl
Cheesy Chicken Enchilada Casserole
This cheesy chicken enchilada casserole turns simple slow cooker ingredients into a family meal that feels special. It works well on busy weeknights when everyone needs a filling dinner without extra steps. The result is tender chicken mixed with soft tortillas, beans, and plenty of melted cheese.
The flavors stay mild enough for kids while still delivering classic enchilada taste. Layers of sauce and cheese create a comforting texture that holds up well after hours in the crockpot.
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 small onion, diced
- 8 corn tortillas, torn into bite-size pieces
- 2 cups shredded cheddar cheese
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the bottom of the slow cooker and sprinkle with salt, pepper, and chili powder.
- Add the diced onion, black beans, and frozen corn on top of the chicken.
- Pour the enchilada sauce evenly over the ingredients.
- Scatter half of the torn tortillas and half of the shredded cheese over the sauce layer.
- Repeat the layers with the remaining tortillas and cheese.
- Cover and cook on low for 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
- Shred the chicken directly in the slow cooker and stir everything together so the sauce coats all the ingredients before serving.
Notes
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board
Slow Cooker Apple Cider Pork Chops with Onions
This slow cooker meal turns everyday pork chops into a comforting dinner with almost no effort. The apple cider creates a lightly sweet sauce while the onions soften and add savory depth. It works well for busy weeknights or relaxed weekend meals when you want something warm and filling.
The finished dish gives tender pork with a gentle tang from the cider and plenty of soft onion slices throughout the sauce. Serve it with simple sides like mashed potatoes or rice so everyone can spoon up the flavorful liquid.
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 4 boneless pork chops
- 2 medium onions, sliced
- 2 cups apple cider
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Add the sliced onions and minced garlic to the bottom of the slow cooker and spread them into an even layer.
- Place the pork chops on top of the onions in a single layer.
- Sprinkle the thyme, salt, and black pepper over the pork chops.
- Pour the apple cider over everything, making sure it covers most of the meat.
- Cover and cook on low for 6 to 7 hours until the pork is tender.
- Remove the pork chops and set them aside on a plate.
- Stir the cornstarch and water together in a small bowl, then add the mixture to the slow cooker.
- Stir the sauce and cook on high for 15 minutes until it thickens slightly.
- Return the pork chops to the slow cooker and turn them to coat in the sauce before serving.
Notes
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Crockpot Beef and Black Bean Burrito Bowls
This crockpot meal brings together seasoned beef and hearty black beans for a filling dinner that suits busy family nights. It works well on weeknights when you want something warm and customizable that most kids will eat without complaint.
The finished bowls have a savory, mildly spiced flavor with tender beef and soft beans. Spoon everything over rice and let each person add their own toppings so everyone gets a bowl they enjoy.
Equipment
- Slow Cooker
- Skillet
- Serving Bowls
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice, for serving
- Shredded cheddar cheese, sliced avocado, sour cream, and chopped cilantro, for topping
Instructions
- Heat a skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is soft. Drain any excess fat and transfer the mixture to the slow cooker.
- Add the diced red bell pepper, black beans, diced tomatoes with green chilies, beef broth, chili powder, cumin, salt, and black pepper to the slow cooker. Stir everything together until well combined.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the flavors have blended and the mixture is hot throughout.
- Spoon the beef and bean mixture over cooked rice in individual bowls. Let everyone add their own cheese, avocado, sour cream, and cilantro before eating.
Notes
Cuisine: Mexican
Equipment: Slow Cooker, Skillet, Serving Bowls
Thai Coconut Curry Chicken with Mixed Vegetables
This crockpot meal brings creamy coconut sauce and tender chicken together with colorful vegetables for a meal that feels special without much work. It suits busy weeknights or relaxed weekends when the family wants something warm and satisfying.
The dish offers a mild curry flavor with sweet coconut notes and soft vegetables that blend nicely into the sauce. Kids often enjoy it served over rice, and it makes good leftovers for lunch the next day.
Equipment
- Slow Cooker
- Cutting Board
- Knife
- Mixing Bowl
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 can (14 ounces) full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 1 medium onion, thinly sliced
- 2 medium carrots, peeled and sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 cup broccoli florets
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Juice of 1 lime
- Cooked white rice, for serving
- Fresh cilantro, for garnish
Instructions
- Place the chicken pieces, sliced onion, carrot rounds, and red bell pepper strips into the slow cooker.
- In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, and minced ginger until smooth.
- Pour the coconut mixture over the chicken and vegetables in the slow cooker. Stir gently to coat everything evenly.
- Cover and cook on low for 5 hours.
- Add the broccoli florets and lime juice. Stir, then cover and cook for 1 more hour until the broccoli is tender but still bright.
- Serve the curry over cooked white rice and sprinkle with fresh cilantro.
Notes
Cuisine: Thai
Equipment: Slow Cooker, Cutting Board, Knife, Mixing Bowl
Crockpot Loaded Baked Potato Soup with Bacon
This soup brings all the best parts of a loaded baked potato into one warm bowl. It works well on busy evenings when you need a filling meal that kids and adults both enjoy without much fuss.
The potatoes cook down to a creamy base while bacon adds smoky flavor throughout. A bit of cheese and sour cream stirred in at the end gives it a rich finish that feels comforting.
Equipment
- Slow Cooker
- Skillet
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 6 slices bacon
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 green onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble into pieces. Set aside half the bacon for topping.
- Add the cubed potatoes, diced onion, minced garlic, chicken broth, salt, and pepper to the crockpot. Stir in the remaining crumbled bacon.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the potatoes are very soft.
- Use a potato masher to break up some of the potatoes for a thicker texture. Stir in the milk, cheddar cheese, and sour cream until the cheese melts.
- Ladle the soup into bowls and top each serving with the reserved bacon and sliced green onions.
Notes
Cuisine: American
Equipment: Slow Cooker, Skillet
Family-Style Crockpot Meatloaf with Garlic Mashed Potatoes
This crockpot meatloaf brings a classic family dinner into an easy slow cooker format. The meat stays moist and slices cleanly after hours of gentle cooking, while the potatoes turn out creamy with plenty of garlic flavor.
It works well on weeknights when you want a full meal ready with minimal hands-on time. The combination of savory meatloaf and garlicky potatoes feels familiar and filling without requiring constant attention at the stove.
Equipment
- Slow Cooker
- Large Mixing Bowl
- Large Pot
- Potato Masher
Ingredients
- 1 1/2 pounds ground beef
- 3/4 cup plain breadcrumbs
- 1 large egg
- 1/2 cup finely diced onion
- 4 cloves garlic, minced and divided
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 6 medium Yukon gold potatoes, peeled and quartered
- 4 tablespoons butter
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, onion, half the minced garlic, salt, and pepper. Mix gently with your hands until just combined.
- Shape the mixture into a loaf that will fit inside your slow cooker. Place it in the center of the slow cooker.
- Stir together the ketchup, brown sugar, and Worcestershire sauce in a small bowl. Spread this mixture evenly over the top of the meatloaf.
- Cover and cook on low for 6 to 7 hours until the meatloaf reaches an internal temperature of 160°F.
- About 30 minutes before the meatloaf is done, place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes, then return them to the pot. Add the butter, milk, and remaining minced garlic. Mash until smooth and creamy. Slice the meatloaf and serve it with the mashed potatoes, sprinkled with fresh parsley.
Notes
Cuisine: American
Equipment: Slow Cooker, Large Mixing Bowl, Large Pot, Potato Masher
