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  • Easy and Delicious Slow Cooker Recipes for Busy Moms

    Easy and Delicious Slow Cooker Recipes for Busy Moms

    Slow Cooker Recipes

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    Life as a busy mom can be a whirlwind of responsibilities, leaving little time for elaborate meal preparations. But who says you have to sacrifice flavor and nutrition when you’re short on time? Enter the magical world of slow cooker recipes, where you can create mouthwatering dishes with minimal effort. In this blog post, we’ve curated a collection of quick and easy slow cooker recipes specifically designed to make life easier for busy moms like you.

    The beauty of slow cooker meals lies in their simplicity. With just a few ingredients and a trusty slow cooker, you can whip up wholesome and satisfying meals that your family will love. Whether you’re craving comforting stews, tender meats, flavorful curries, or even crowd-pleasing sandwiches, we’ve got you covered. These recipes are not only convenient but also packed with the kind of homemade goodness that will make your taste buds dance.

    Imagine coming home to the enticing aroma of tender pulled pork, the flavors of a hearty beef stew simmering all day long, or a fragrant vegetable curry waiting to be devoured. With our carefully selected slow cooker recipes, you can take the stress out of mealtime and enjoy more quality time with your loved ones. So, dust off your slow cooker, stock up on a few key ingredients, and get ready to impress your family with these delicious, hassle-free meals. Let’s dive in and discover the joy of effortless cooking with our collection of slow-cooker recipes for busy moms!



    Chicken Tacos

    Ingredients:

    • 1 pound boneless, skinless chicken breasts
    • 1 packet taco seasoning
    • 1 cup salsa
    • Tortillas
    • Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole

    Instructions:

    1. Place the chicken breasts in the slow cooker.
    2. Sprinkle the taco seasoning evenly over the chicken.
    3. Pour the salsa on top of the chicken.
    4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
    5. Use two forks to shred the chicken in the slow cooker.
    6. Serve the shredded chicken in tortillas, and add your favorite toppings such as lettuce, tomatoes, cheese, sour cream, and guacamole.


    Beef Stew

    Ingredients:

    • 1.5 pounds beef stew meat, cubed
    • 1 onion, chopped
    • 2 carrots, sliced
    • 2 potatoes, cubed
    • 2 cups beef broth
    • 1 can diced tomatoes
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • Salt and pepper to taste

    Instructions:

    1. Place the beef stew meat, onion, carrots, potatoes, beef broth, diced tomatoes, garlic, thyme, salt, and pepper in the slow cooker.
    2. Stir everything together to combine.
    3. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
    4. Taste and adjust the seasoning if needed.
    5. Serve the beef stew hot, and enjoy!


    Pulled Pork

    Ingredients:

    • 3 pounds pork shoulder or pork butt
    • 1 onion, sliced
    • 1 cup BBQ sauce
    • 1/4 cup apple cider vinegar
    • 1/4 cup brown sugar
    • 1 tablespoon mustard
    • Salt and pepper to taste

    Instructions:

    1. Place the pork shoulder or pork butt in the slow cooker.
    2. Spread the sliced onion over the pork.
    3. In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, mustard, salt, and pepper.
    4. Pour the BBQ sauce mixture over the pork and onion in the slow cooker.
    5. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily pulled apart.
    6. Use two forks to shred the pork in the slow cooker, and mix it with the sauce.
    7. Serve the pulled pork on buns or rolls, and enjoy the delicious BBQ flavor.



    Vegetable Curry

    Ingredients:

    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2 carrots, sliced
    • 1 red bell pepper, diced
    • 1 zucchini, diced
    • 1 can chickpeas, drained and rinsed
    • 1 can of coconut milk
    • 2 tablespoons curry powder
    • 1 teaspoon turmeric
    • 1 teaspoon cumin
    • Salt to taste
    • Cooked rice or naan bread for serving

    Instructions:

    1. Place the chopped onion, minced garlic, sliced carrots, diced red bell pepper, diced zucchini, drained chickpeas, coconut milk, curry powder, turmeric, cumin, and salt in the slow cooker.
    2. Stir everything together to combine.
    3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
    4. Taste the curry and adjust the seasoning if needed.
    5. Serve the vegetable curry over cooked rice or with naan bread on the side.


    Chicken Noodle Soup

    Ingredients:

    • 1 pound boneless, skinless chicken breasts
    • 4 cups chicken broth
    • 3 carrots, sliced
    • 3 stalks celery, sliced
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • Salt and pepper to taste
    • 8 ounces egg noodles
    • Fresh parsley for garnish

    Instructions:

    1. Place the chicken breasts, chicken broth, sliced carrots, sliced celery, chopped onion, minced garlic, dried thyme, bay leaf, salt, and pepper in the slow cooker.
    2. Stir everything together to combine.
    3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
    4. Remove the cooked chicken from the slow cooker and shred it using two forks.
    5. Return the shredded chicken to the slow cooker and add the egg noodles.
    6. Cover the slow cooker and cook on high for an additional 15-20 minutes, or until the noodles are cooked.
    7. Taste the soup and adjust the seasoning if needed.
    8. Ladle the chicken noodle soup into bowls, garnish with fresh parsley, and serve hot.

    Meatball Subs

    Ingredients:

    • 1 pound ground beef
    • 1/2 cup bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup milk
    • 1 egg
    • 2 cloves garlic, minced
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    • 1 jar marinara sauce
    • Sub rolls
    • Sliced mozzarella cheese

    Instructions:

    1. In a mixing bowl, combine the ground beef, bread crumbs, grated Parmesan cheese, milk, egg, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until well combined.
    2. Shape the mixture into meatballs of your desired size.
    3. Place the meatballs in the slow cooker and pour the marinara sauce over them.
    4. Stir gently to coat the meatballs in the sauce.
    5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through.
    6. Preheat the oven to broil.
    7. Slice the sub rolls and place the meatballs with some sauce on each roll.
    8. Top with sliced mozzarella cheese.
    9. Place the assembled meatball subs on a baking sheet and broil for a few minutes, until the cheese is melted and bubbly.
    10. Serve the meatball subs hot and enjoy!

    Teriyaki Chicken

    Ingredients:

    • 1.5 pounds boneless, skinless chicken thighs
    • 1/2 cup soy sauce
    • 1/4 cup honey
    • 1/4 cup rice vinegar
    • 2 cloves garlic, minced
    • 1 teaspoon grated fresh ginger
    • 1 tablespoon cornstarch
    • Optional toppings: sliced green onions, sesame seeds

    Instructions:

    1. Place the chicken thighs in the slow cooker.
    2. In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
    3. Pour the teriyaki sauce over the chicken
    4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
    5. Remove the chicken from the slow cooker and shred it using two forks.
    6. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry.
    7. Pour the liquid from the slow cooker into a saucepan and bring it to a simmer over medium heat.
    8. Slowly whisk in the cornstarch slurry and continue to cook until the sauce thickens.
    9. Add the shredded chicken back into the slow cooker and pour the thickened teriyaki sauce over it. Stir well to coat the chicken.
    10. Cover the slow cooker and cook for an additional 30 minutes on low to allow the flavors to blend.
    11. Serve the teriyaki chicken over steamed rice or with your favorite stir-fried vegetables.
    12. Garnish with sliced green onions and sesame seeds, if desired.

    Mexican Shredded Chicken

    Ingredients:

    • 1.5 pounds boneless, skinless chicken breasts
    • 1 can diced tomatoes with green chilies
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1/2 teaspoon paprika
    • Salt and pepper to taste
    • Optional toppings: diced avocado, shredded cheese, chopped cilantro, lime wedges

    Instructions:

    1. Place the chicken breasts in the slow cooker.
    2. Add the diced tomatoes with green chilies, chopped onion, minced garlic, chili powder, cumin, paprika, salt, and pepper.
    3. Stir everything together to evenly distribute the spices and tomatoes.
    4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
    5. Use two forks to shred the chicken directly in the slow cooker.
    6. Stir the shredded chicken in the flavorful sauce to coat it well.
    7. Serve the Mexican shredded chicken in tacos, burritos, quesadillas, or over rice.
    8. Top with diced avocado, shredded cheese, chopped cilantro, and a squeeze of lime juice for added freshness.



    BBQ Ribs

    Ingredients:

    • 2 racks of baby back ribs
    • 1 cup BBQ sauce
    • 1/4 cup brown sugar
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • Salt and pepper to taste

    Instructions:

    1. Remove the membrane from the back of the ribs by lifting a corner with a knife and then gripping it with a paper towel to pull it off.
    2. Season the ribs with salt and pepper.
    3. In a bowl, whisk together the BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, and onion powder.
    4. Place the ribs in the slow cooker, and pour the BBQ sauce mixture over them.
    5. Make sure the ribs are coated evenly with the sauce.
    6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the ribs are tender and the meat is falling off the bone.
    7. Preheat the oven to broil.
    8. Carefully transfer the cooked ribs onto a baking sheet lined with aluminum foil.
    9. Brush the ribs with additional BBQ sauce from the slow cooker.
    10. Broil the ribs for a few minutes, until the sauce caramelizes and forms a sticky glaze.
    11. Slice the ribs
    12. Serve the BBQ ribs hot, garnished with additional BBQ sauce and your choice of sides such as coleslaw, cornbread, or roasted potatoes.

    Beef and Broccoli

    Ingredients:

    • 1.5 pounds beef chuck roast, thinly sliced
    • 1/2 cup low-sodium soy sauce
    • 1/4 cup hoisin sauce
    • 2 tablespoons honey
    • 2 cloves garlic, minced
    • 1 teaspoon grated fresh ginger
    • 1 cup beef broth
    • 2 tablespoons cornstarch
    • 4 cups broccoli florets
    • Cooked rice for serving

    Instructions:

    1. In a mixing bowl, whisk together the soy sauce, hoisin sauce, honey, minced garlic, grated ginger, and beef broth.
    2. Place the thinly sliced beef in the slow cooker.
    3. Pour the sauce mixture over the beef, making sure it’s fully coated.
    4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the beef is tender.
    5. In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry.
    6. Pour the slurry into the slow cooker and add the broccoli florets.
    7. Stir well to combine and coat the beef and broccoli with the sauce.
    8. Cover the slow cooker and cook on high for an additional 30 minutes, or until the broccoli is cooked to your desired tenderness.
    9. Serve the beef and broccoli over cooked rice, and enjoy!



    Pot Roast

    slow cooker recipes

    Ingredients:

    • 3-4 pounds beef chuck roast
    • 1 onion, sliced
    • 3 carrots, sliced
    • 3 potatoes, cubed
    • 2 cloves garlic, minced
    • 2 cups beef broth
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon tomato paste
    • 1 teaspoon dried thyme
    • Salt and pepper to taste

    Instructions:

    1. Place the beef chuck roast in the slow cooker.
    2. Add the sliced onion, sliced carrots, cubed potatoes, minced garlic, beef broth, Worcestershire sauce, tomato paste, dried thyme, salt, and pepper.
    3. Stir everything together to combine.
    4. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds.
    5. Remove the pot roast from the slow cooker and let it rest for a few minutes.
    6. Slice or shred the beef, according to your preference.
    7. Return the beef to the slow cooker and mix it with the vegetables and the flavorful cooking liquid.
    8. Taste and adjust the seasoning if needed.
    9. Serve the pot roast hot, spooning the tender beef, vegetables, and gravy over mashed potatoes or with crusty bread.

    These slow cooker recipes are perfect for busy moms who want to enjoy delicious, home-cooked meals without spending hours in the kitchen. With minimal effort, you can prepare these meals in the morning and have a satisfying dinner ready for your family by the evening. Enjoy the convenience and comforting flavors of slow cooker cooking!

    Go check out this post on slow cooker recipes too 30+ Dump and Go Slow Cooker Recipes