14 Lazy Crockpot Dinners Designed for Low-Energy Evenings

Evenings when energy is low can make cooking feel like too much effort.

A crockpot takes care of the timing so dinner is ready without much hands-on time.

The ideas here stick to simple ingredients and basic steps that work on those days.

You will see 14 options that focus on minimal prep and reliable results.

They are meant to help get a meal on the table without adding stress.

Helpful Tips Before You Start

A few small habits keep these crockpot dinners truly low effort on tired days.

Stock Frozen Basics

Keep frozen vegetables, pre-cooked ground meat, and chopped onions in the freezer. They go straight from bag to pot with no extra prep.

Use a Liner

Drop a slow cooker liner into the crockpot before you add anything. At the end of the night you just lift it out and toss it.

Measure Once

On a day you have more energy, measure out common spice mixes or sauces and store them in small jars. Grab one when you need it.

Double and Freeze

Make twice the amount and freeze the extra in a labeled bag. On another low-energy night you only need to thaw and reheat.

Start With Enough Liquid

Pour in the full amount of broth or sauce listed in the recipe. Most dishes cook evenly without needing checks later.

Slow Cooker Classic Beef Stew with Vegetables

This slow cooker beef stew comes together with almost no effort. It is the kind of meal you can start in the morning or early afternoon and forget about until dinner. The beef turns tender while the vegetables soak up the savory broth.

The finished dish has a thick, comforting texture with chunks of potato and carrot in every bite. It feels like classic home cooking but requires very little active time on low-energy evenings.

Slow Cooker Classic Beef Stew with Vegetables

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat
• 4 medium potatoes, peeled and cubed
• 3 carrots, peeled and sliced
• 1 onion, diced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste

Instructions

 

• Place the beef stew meat in the slow cooker. Sprinkle the flour over the meat and stir to coat lightly.
• Add the potatoes, carrots, onion, and garlic to the slow cooker.
• In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour the mixture over the meat and vegetables.
• Add the bay leaves on top. Cover and cook on low for 8 hours.
• Remove the bay leaves before serving. Stir the stew gently to check the thickness of the broth.

Notes

For a thicker broth, remove the lid during the last 30 minutes of cooking. Leftovers keep well in the fridge for up to three days and reheat nicely on the stove with a splash of broth. Serve with crusty bread for dipping.

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

Crockpot Creamy Tuscan Chicken Thighs

This crockpot meal brings creamy Tuscan flavors to your table with almost no hands-on work. Chicken thighs cook low and slow until they fall apart in a sauce made with garlic, sun-dried tomatoes, and spinach. It suits low-energy evenings when you want a warm dinner without standing at the stove.

The finished dish gives tender chicken in a rich cream sauce with bright tomato bits and soft greens throughout. Everything goes into one pot, so cleanup stays simple.

Crockpot Creamy Tuscan Chicken Thighs

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

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

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker.
• Pour in the chicken broth. Add the minced garlic, Italian seasoning, sun-dried tomatoes, salt, and pepper.
• Cover and cook on low for 6 to 7 hours until the chicken is very tender.
• Stir the heavy cream and Parmesan cheese into the sauce.
• Add the baby spinach and stir until it wilts, about 5 to 10 minutes.
• Serve the chicken and sauce while hot.

Notes

Stir the spinach in right at the end so it stays bright green instead of turning mushy. Jarred minced garlic works fine if you want to skip chopping. Leftovers reheat gently on the stove with a splash of broth to loosen the sauce. Serve over rice or egg noodles to soak up the cream.

Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker

Lazy Pulled Pork Carnitas Tacos

This recipe keeps dinner simple on tired evenings. You add everything to the slow cooker in the morning and come home to tender pork that shreds easily for tacos. The citrus and spices give the meat a bright, savory flavor that works well in corn tortillas.

The result is soft pulled pork with just enough seasoning to taste like carnitas without extra steps. It pairs nicely with fresh toppings for a quick assembly at the table.

Lazy Pulled Pork Carnitas Tacos

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2 pounds pork shoulder, cut into large chunks
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 corn tortillas
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges

Instructions

 

• Add the pork shoulder chunks, sliced onion, and minced garlic to the slow cooker.
• Pour the orange juice and lime juice over the pork.
• Sprinkle the cumin, oregano, chili powder, salt, and black pepper on top.
• Cover and cook on low for 8 hours until the pork is very tender.
• Use two forks to shred the pork directly in the slow cooker and stir it into the juices.
• Warm the corn tortillas and fill each one with a portion of the shredded pork.
• Top with chopped cilantro and serve with lime wedges on the side.

Notes

The orange and lime juices keep the pork moist during the long cook, so shred it right in the pot to soak up more flavor. If the pork seems dry after shredding, add a splash of the cooking liquid. Leftovers reheat well in a skillet with a little extra juice to restore moisture.

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

Hearty Crockpot White Bean Chicken Chili

This white bean chicken chili is the kind of meal that lets you rest while the slow cooker handles dinner. It needs just a few minutes of simple prep before you walk away.

The result is a thick, comforting bowl with tender shredded chicken and creamy beans in a lightly spiced broth. It feels hearty without being heavy, and the mild flavors work well for low-energy nights when you still want something filling.

Hearty Crockpot White Bean Chicken Chili

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 1 medium onion, chopped
• 3 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Shredded cheese, sour cream, and fresh cilantro for serving

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• Add the drained white beans, diced green chiles, and chopped onion on top of the chicken.
• Pour in the chicken broth. Sprinkle the cumin, chili powder, oregano, salt, and black pepper over everything.
• Stir gently to combine the ingredients.
• Cover and cook on low for 6 to 8 hours.
• Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot and stir to mix it through the chili.
• Ladle into bowls and add shredded cheese, sour cream, and cilantro as desired.

Notes

Mashing a small portion of the beans right in the pot before serving creates a thicker texture without extra steps. Leftovers keep in the fridge for three days and reheat well on the stove with a little extra broth to loosen them up if needed. Skip the cheese if you want a dairy-free version.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Slow Cooker Honey Garlic Chicken Thighs with Rice

This recipe keeps dinner simple on nights when you want minimal effort. Just add everything to the slow cooker and let it handle the work while you rest. The chicken turns tender in a sweet and savory sauce that pairs well with fluffy rice.

It works best for evenings when energy is low but you still want a complete meal. The flavors stay balanced without needing extra steps at the end.

Slow Cooker Honey Garlic Chicken Thighs with Rice

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Medium Saucepan

Ingredients

  

• 8 boneless skinless chicken thighs
• ½ cup honey
• ¼ cup soy sauce
• 5 garlic cloves, minced
• ½ teaspoon salt
• 1 cup long-grain white rice
• 2 cups chicken broth
• Sliced green onions for serving

Instructions

 

• Place the chicken thighs in the slow cooker. Add the honey, soy sauce, minced garlic, and salt. Stir to coat the chicken evenly.
• Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender.
• About 20 minutes before the chicken is done, combine the rice and chicken broth in a medium saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until the rice absorbs the liquid.
• Fluff the rice with a fork. Serve the chicken and sauce over the rice and top with sliced green onions.

Notes

Cook the rice in chicken broth instead of water to add extra flavor that matches the sauce. Leftovers reheat well in the microwave with a splash of broth to loosen the sauce. If you prefer a thicker sauce, remove the chicken at the end and simmer the liquid on the stove for a few minutes before serving.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Medium Saucepan

Dump-and-Go Beef and Broccoli Stir-Fry Bowls

This crockpot recipe turns a classic takeout dish into an easy dinner you can start with almost no effort. It works well on evenings when you want a warm meal without standing at the stove.

The beef becomes tender in a simple savory sauce while the broccoli holds its color and bite. Serve everything over rice for a complete bowl that feels satisfying without much fuss.

Dump-and-Go Beef and Broccoli Stir-Fry Bowls

Print Recipe Pin Recipe

Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Measuring Cups
• Knife

Ingredients

  

• 1.5 pounds beef stew meat
• 4 cups broccoli florets
• 1/2 cup low-sodium soy sauce
• 1/4 cup beef broth
• 2 tablespoons cornstarch
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons brown sugar
• Cooked rice, for serving
• Sesame seeds, for garnish

Instructions

 

• Place the beef stew meat in the slow cooker. Add the soy sauce, beef broth, cornstarch, minced garlic, grated ginger, and brown sugar. Stir to coat the meat evenly.
• Cover and cook on low for 6 hours until the beef is tender.
• Stir in the broccoli florets. Cover again and cook on high for 30 minutes until the broccoli is bright green and just tender.
• Spoon the beef and broccoli over cooked rice. Sprinkle with sesame seeds before serving.

Notes

Add the broccoli only in the final half hour so it does not turn mushy. 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, Measuring Cups, Knife

Crockpot Moroccan Chickpea and Vegetable Tagine

This tagine lets chickpeas and a mix of vegetables simmer slowly in warm spices. It is a good choice for low-energy evenings because you add everything to the crockpot in one go and let it cook.

The finished dish has a thick, savory broth with tender vegetables and a light sweet note from the apricots. Serve it over couscous for a complete meal.

Crockpot Moroccan Chickpea and Vegetable Tagine

Print Recipe Pin Recipe

Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 2 zucchini, sliced
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 cup vegetable broth
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup dried apricots, chopped
• Cooked couscous, for serving
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions

 

• Place the chickpeas, onion, carrots, zucchini, red bell pepper, and garlic in the slow cooker.
• Add the diced tomatoes, vegetable broth, cumin, coriander, turmeric, cinnamon, paprika, salt, black pepper, and dried apricots.
• Stir everything together until the spices are evenly distributed.
• Cover and cook on low for 6 to 8 hours until the vegetables are soft.
• Spoon the tagine over cooked couscous and top with fresh cilantro. Serve with lemon wedges on the side.

Notes

If the tagine seems too thick after cooking, stir in a splash of extra broth. The apricots soften and melt into the sauce, so taste before adding more salt. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little water.

Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker

Slow Cooker Italian Sausage and Pepper Pasta

This slow cooker meal combines savory Italian sausage with tender peppers and onions in a simple tomato sauce. It works well for low-energy evenings when you want a filling pasta dinner with minimal effort after the ingredients go into the pot.

The finished dish has soft peppers and well-seasoned sausage over cooked pasta, finished with a sprinkle of cheese for added flavor.

Slow Cooker Italian Sausage and Pepper Pasta

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Large Pot

Ingredients

  

• 1 lb Italian sausage, sliced into 1-inch pieces
• 3 bell peppers (mixed colors), sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 tsp Italian seasoning
• 8 oz dry pasta
• 1/2 cup grated Parmesan cheese

Instructions

 

• Place the sliced Italian sausage, bell peppers, onion, and minced garlic into the slow cooker.
• Pour the marinara sauce over the ingredients and sprinkle with Italian seasoning.
• Stir gently to combine, then cover and cook on low for 6 to 7 hours until the sausage is cooked through and the peppers are soft.
• About 15 minutes before serving, cook the dry pasta in a large pot of boiling water according to package directions until al dente, then drain.
• Spoon the sausage and pepper mixture over the cooked pasta and top each serving with grated Parmesan cheese.

Notes

Cook the pasta separately and add it just before serving to keep it from absorbing too much sauce in the slow cooker. If the sauce seems thick after cooking, stir in a splash of water or broth to loosen it. Leftovers reheat well in the microwave with a little extra sauce to refresh the texture.

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

Lazy Crockpot Turkey and Sweet Potato Chili

This chili brings together lean ground turkey and sweet potatoes for a filling meal that requires almost no effort. It cooks slowly on its own, giving you time to rest while the flavors blend into a savory mix with a touch of natural sweetness from the potatoes.

The result is a thick, comforting bowl that feels satisfying without being heavy. It works well on low-energy evenings when you want dinner ready with minimal steps.

Lazy Crockpot Turkey and Sweet Potato Chili

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound ground turkey
• 2 large sweet potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 2 cups chicken broth
• Salt and pepper to taste

Instructions

 

• Add the ground turkey to the slow cooker and break it into small pieces with a spoon.
• Place the diced sweet potatoes, chopped onion, and minced garlic on top of the turkey.
• Add the rinsed black beans and the can of diced tomatoes with their liquid.
• Sprinkle in the chili powder and cumin, then pour the chicken broth over everything.
• Season with salt and pepper, then stir gently to combine the ingredients.
• Cover and cook on low for 6 to 7 hours until the sweet potatoes are soft and the turkey is fully cooked.
• Stir once more before serving to check the seasoning.

Notes

The sweet potatoes release enough starch to thicken the chili naturally, so avoid adding extra thickeners. Leftovers store well in the fridge for three days and reheat smoothly on the stove with a splash of broth if needed. For a milder version, reduce the chili powder by half before cooking.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Creamy Crockpot Coconut Curry Chicken

This recipe keeps things simple on evenings when energy is low. Most ingredients go straight into the crockpot with little chopping, and the result is tender chicken in a rich, creamy coconut sauce with gentle curry flavor. It works well for busy days when you want a warm meal without much hands-on time.

The texture stays smooth thanks to the full-fat coconut milk, and the chicken absorbs the spices as it cooks. Serve it over rice for a complete dinner that feels comforting without extra effort.

Creamy Crockpot Coconut Curry Chicken

Print Recipe Pin Recipe

Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 1 (14-ounce) can full-fat coconut milk
• 3 tablespoons red curry paste
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lime, juiced
• Fresh cilantro, chopped, for serving
• Cooked white rice, for serving

Instructions

 

• Place the chicken thighs in the bottom of the crockpot.
• Add the diced onion, minced garlic, grated ginger, red curry paste, coconut milk, salt, and black pepper.
• Stir everything together until the curry paste is evenly mixed into the coconut milk.
• Cover and cook on low for 6 to 7 hours until the chicken is very tender.
• Shred the chicken with two forks right in the crockpot or leave the pieces whole.
• Stir in the lime juice, then serve over cooked white rice and top with chopped cilantro.

Notes

Full-fat coconut milk keeps the sauce thick and creamy, so avoid light versions. If the curry paste brand you use runs hot, start with 2 tablespoons and add more at the end if needed. Leftovers reheat well on the stove with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker

Slow Cooker Balsamic Pork Tenderloin with Potatoes

This recipe keeps dinner simple on tired evenings. You add everything to the slow cooker in just a few steps, then walk away while it turns into a tender, tangy meal with potatoes that soak up the flavors.

The balsamic creates a light, savory glaze on the pork without any extra work. The potatoes cook right alongside, so you end up with a complete dinner that feels comforting but requires almost no hands-on time.

Slow Cooker Balsamic Pork Tenderloin with Potatoes

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Measuring Cups

Ingredients

  

• 1.5 pounds pork tenderloin
• 1.5 pounds baby potatoes, halved
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth

Instructions

 

• Place the halved baby potatoes in the bottom of the slow cooker to form a base layer.
• Lay the pork tenderloin on top of the potatoes.
• In a small bowl, stir together the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and black pepper.
• Pour the balsamic mixture over the pork and potatoes, then add the chicken broth around the edges.
• Cover and cook on low for 6 to 7 hours, until the pork reaches an internal temperature of 145°F and the potatoes are soft.
• Slice the pork and serve it with the potatoes and some of the cooking liquid spooned over the top.

Notes

If the sauce tastes too sharp at the end, stir in a small pat of butter before serving to round it out. Leftovers reheat well in a covered skillet with a splash of broth to keep the pork moist. You can swap the thyme for rosemary if that is what you have on hand.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Measuring Cups

Hearty Crockpot Lentil and Sausage Soup

This soup is a true set-it-and-forget-it meal that fills the house with a savory aroma by dinnertime. It works especially well on evenings when you need something filling without standing at the stove.

The result is a thick, comforting bowl with tender lentils, smoky sausage slices, and simple vegetables in a light tomato broth.

Hearty Crockpot Lentil and Sausage Soup

Print Recipe Pin Recipe

Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound smoked sausage, sliced into rounds
• 1 cup green lentils, rinsed
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

 

• Place the sliced sausage, rinsed lentils, chopped onion, carrots, diced tomatoes, vegetable broth, minced garlic, and oregano into the crockpot.
• Stir everything together, then season with salt and black pepper.
• Cover the crockpot and cook on low for 6 to 8 hours until the lentils are soft and the sausage is heated through.
• Stir once more before serving to blend the flavors.

Notes

If the soup thickens too much overnight, stir in a little extra broth when reheating. Smoked sausage gives the best flavor here, but you can swap in mild Italian sausage if that is what you have on hand. Leftovers store well in the fridge for up to three days.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Crockpot Teriyaki Salmon with Green Beans

This crockpot teriyaki salmon with green beans lets you put a full meal together with very little hands-on work. It suits low-energy evenings when you want protein and vegetables without extra steps or cleanup.

The salmon stays moist while the green beans pick up the sweet and savory sauce. The result is a simple dish with balanced flavors and minimal effort.

Crockpot Teriyaki Salmon with Green Beans

Print Recipe Pin Recipe

Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Small Bowl

Ingredients

  

• 4 salmon fillets (6 ounces each)
• 1 pound fresh green beans, trimmed
• ¾ cup teriyaki sauce
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon sesame oil
• Sesame seeds, for serving

Instructions

 

• Place the green beans in an even layer at the bottom of the slow cooker.
• Arrange the salmon fillets on top of the green beans in a single layer.
• In a small bowl, stir together the teriyaki sauce, minced garlic, grated ginger, and sesame oil.
• Pour the sauce mixture evenly over the salmon and green beans.
• Cover and cook on low for 2 to 3 hours, until the salmon flakes easily with a fork.
• Sprinkle sesame seeds over the top just before serving.

Notes

Check the salmon at the 2-hour mark since it can overcook quickly in the slow cooker. If you prefer softer green beans, give them a quick stir halfway through the cooking time. Leftovers keep well in the fridge for up to two days and reheat gently on low heat to avoid drying out the fish.

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

Lazy Slow Cooker Cheeseburger Macaroni Casserole

This casserole turns classic cheeseburger flavors into an easy pasta meal. It works well on low-energy evenings when you want something hearty without much effort in the kitchen. The slow cooker handles most of the work while you rest.

The finished dish has tender macaroni in a creamy, cheesy sauce with savory beef and a light tang from ketchup and mustard. It feels like comfort food with minimal cleanup.

Lazy Slow Cooker Cheeseburger Macaroni Casserole

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 3 cups beef broth
• 2 cups uncooked elbow macaroni
• 1 (15-ounce) can tomato sauce
• 1/4 cup ketchup
• 2 tablespoons yellow mustard
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste
• Sliced pickles, for serving

Instructions

 

• Brown the ground beef and diced onion in a skillet over medium heat. Drain any excess fat.
• Transfer the beef mixture to the slow cooker. Add the beef broth, uncooked elbow macaroni, tomato sauce, ketchup, yellow mustard, salt, and pepper.
• Stir the ingredients together until well combined. Cover and cook on low until the macaroni is tender.
• Stir in the shredded cheddar cheese until it melts into the sauce.
• Serve hot with sliced pickles on top or on the side.

Notes

Stir the macaroni once during cooking if possible to keep it from clumping, and add the cheese only after the pasta is soft so it melts smoothly without separating. The pickles add the right crunch and brightness to balance the rich cheese sauce. Leftovers reheat well with a splash of broth to loosen the texture.

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