All-day crockpot recipes are perfect for busy mornings when you want dinner cooking before the day gets hectic.

These easy slow cooker meals can simmer low and slow for 8 to 10+ hours, so you can set them in the morning and come back to a warm, ready-to-eat dinner.

There’s a specific kind of satisfaction that comes from walking in the door at 6pm to a kitchen that already smells incredible.

These crockpot recipes are great for workdays, busy weekends, potlucks, or any night you need a hands-off dinner.

ALL DAY CROCKPOT RECIPES

1. Slow Cooker Butter Chicken

Chicken thighs simmered all day in a creamy tomato sauce spiced with garam masala, cumin, ginger, and a generous pour of heavy cream — the kind of butter chicken that tastes like it came from a good restaurant, not a weeknight kitchen.

Serve over basmati rice with warm naan and it’s the kind of meal that makes everyone at the table quiet for a moment.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 cup heavy cream (added at the end)
• 3 tbsp butter
• Salt and pepper to taste
• Fresh cilantro and basmati rice to serve

Instructions

1. Melt butter in a skillet over medium heat. Sauté onion for 5 minutes until softened. Transfer to slow cooker.
2. Add garlic, ginger, crushed tomatoes, tomato paste, garam masala, cumin, turmeric, and paprika to the slow cooker. Stir to combine.
3. Nestle chicken thighs into the sauce.
4. Cook on LOW for 7–8 hours or HIGH for 3–4 hours until chicken is very tender.
5. Stir in heavy cream during the last 30 minutes of cooking.
6. Gently break up the chicken with a spoon and stir everything together. Season with salt and pepper.
7. Serve over basmati rice, topped with fresh cilantro and naan on the side.

2. All Day Slow Cooker Beef Stew

Chunks of beef stew meat with potatoes, carrots, and peas in a rich herbed broth.

Start it in the morning after browning the beef (worth the 5 extra minutes), set it on low, and come home to a stew that’s been slowly building flavor all day.

Cut your vegetables on the larger side so they don’t turn mushy.

💡 Tip: Add the peas in the last 15 minutes rather than the beginning — frozen peas only need a few minutes to warm through and they’ll stay bright and tender instead of grey and mushy.

Ingredients

• 2 lbs beef stew meat, cut into large chunks
• 1 lb baby potatoes, halved
• 3 large carrots, cut into thick chunks
• 1 cup frozen peas
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp cornstarch + 2 tbsp cold water (slurry)
• Salt and pepper to taste

Instructions

1. Season beef generously with salt and pepper. Brown in a hot skillet over high heat, 3–4 minutes per side. Work in batches.
2. Add broth, tomato paste, Worcestershire sauce, thyme, rosemary, onion, and garlic to the slow cooker. Stir to combine.
3. Add browned beef, potatoes, and carrots. Stir everything together.
4. Cook on LOW for 8–10 hours.
5. Whisk together cornstarch and cold water. Stir into the stew during the last 30 minutes to thicken.
6. Add frozen peas in the final 15 minutes.
7. Season to taste and serve.

3. Crockpot Pot Roast With Carrots and Potatoes

A boneless chuck roast with carrots, potatoes, garlic, and a broth — classic pot roast done the easiest possible way.

Chuck roast is the right cut here: it’s well-marbled and inexpensive, and after 8 hours on low it becomes completely fork-tender in a way that more expensive cuts don’t.

Ingredients

• 3–4 lb boneless chuck roast
• 1 lb baby potatoes
• 3 large carrots, cut into chunks
• 1 medium onion, quartered
• 4 cloves garlic, smashed
• 1½ cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Season chuck roast generously with salt and pepper on all sides.
2. Sear in a hot skillet with a little oil, 3–4 minutes per side, until deeply browned.
3. Place onion, garlic, potatoes, and carrots in the bottom of the slow cooker.
4. Whisk together broth, tomato paste, Worcestershire sauce, and Italian seasoning. Pour over vegetables.
5. Place seared roast on top of vegetables.
6. Cook on LOW for 8–10 hours until fork-tender.
7. Serve sliced or shredded, with cooking liquid spooned over the top as gravy.

4. All Day Slow Cooker Whole Chicken

A whole chicken rubbed in smoked paprika, garlic powder, brown sugar, and herbs, placed on a foil ring in the crockpot and cooked on high until it’s completely tender.

The skin won’t crisp up in a slow cooker, but a quick 4-minute blast under the broiler at the end fixes that.

💡 Tip: Roll up a few balls of aluminum foil and place them in the bottom of the crockpot as a rack — this keeps the chicken elevated so the bottom doesn’t steam and the juices can pool below.

Ingredients

• 1 whole chicken (3.5–4.5 lbs), patted dry
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. In a small bowl, mix smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper.
2. Roll 3–4 balls of aluminum foil and place in the bottom of the slow cooker to act as a rack.
3. Rub the spice mixture all over the outside of the chicken.
4. Place chicken breast-side up on the foil rack.
5. Cook on HIGH for 3–4 hours or until a thermometer inserted into the thickest part of the thigh reads 165°F.
6. Transfer chicken to a baking sheet. Broil for 4–5 minutes to crisp the skin.
7. Let rest 10 minutes before carving.

5. Crockpot Beef Chili With Beans

Ground beef, kidney beans, tomatoes, and chili spices all simmered together in the crockpot until the flavors have completely come together and the whole thing smells incredible.

Brown the beef first — it takes 5 minutes and makes a real difference in flavor depth.

This makes a large batch, which means leftovers for the week or the freezer, and both situations are very good.

Ingredients

• 1½ lbs ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, green onions

Instructions

1. Brown ground beef with onion in a skillet over medium-high heat, breaking it up as it cooks. Drain excess fat.
2. Transfer beef mixture to slow cooker.
3. Add garlic, diced tomatoes, tomato sauce, chili powder, cumin, and smoked paprika. Stir to combine.
4. Cook on LOW for 6–8 hours.
5. Stir in beans during the last 30 minutes.
6. Season with salt and pepper to taste. Serve with toppings.

6. All Day Slow Cooker Beef Brisket

Brisket is a naturally tough cut that needs time, which makes it a perfect all-day crockpot candidate. Serve it sliced thin against the grain with the cooking liquid poured over as a gravy.

Ingredients

• 3–4 lb beef brisket
• 1 medium onion, sliced
• 4 cloves garlic, smashed
• 1½ cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Season brisket generously with salt and pepper on all sides.
2. Sear in a hot skillet over high heat, 4–5 minutes per side, until deeply browned.
3. Place sliced onion and smashed garlic in the bottom of the slow cooker.
4. Set brisket on top, fat side up.
5. Whisk together broth, Worcestershire sauce, soy sauce, thyme, and rosemary. Pour around (not over) the brisket.
6. Cook on LOW for 8–10 hours until fork-tender.
7. Rest 15 minutes before slicing against the grain. Serve with cooking juices spooned over the top.

7. Slow Cooker Beef Bourguignon

Brown the beef and sauté the aromatics first (yes, it’s an extra step; yes, it’s worth it), then let the slow cooker do the 8-hour rest of the work.

Serve over creamy mashed potatoes with a crusty piece of bread for the sauce.

Ingredients

• 2 lbs beef chuck, cut into 2-inch chunks
• 8 oz mushrooms, halved
• 1 cup pearl onions (fresh or frozen)
• 2 large carrots, cut into chunks
• 3 cloves garlic, minced
• 1½ cups dry red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp all-purpose flour
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Season beef chunks with salt and pepper and toss with flour to coat.
2. Brown in butter in a hot skillet over high heat, working in batches. Transfer to slow cooker.
3. In the same pan, sauté garlic and pearl onions for 2 minutes. Pour in red wine and scrape up any browned bits.
4. Pour wine mixture over beef. Add broth, tomato paste, thyme, bay leaf, carrots, and mushrooms.
5. Cook on LOW for 8–10 hours.
6. Remove bay leaf. Adjust seasoning with salt and pepper.
7. Serve over creamy mashed potatoes with crusty bread on the side.

8. All Day Chicken Tortilla Soup

Chicken breasts, black beans, corn, tomatoes, jalapeño, and chicken broth all going into the crockpot in the morning and make a flavored soup by evening.

Shred the chicken directly in the pot using two forks, stir everything together, and serve with tortilla strips, shredded cheese, sour cream, and lime wedges on the side.

Ingredients

• 1½ lbs boneless skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (14 oz) diced tomatoes
• 1 jalapeño, seeded and diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Toppings: tortilla strips, shredded cheese, sour cream, lime wedges, cilantro

Instructions

1. Add chicken breasts, black beans, corn, diced tomatoes, jalapeño, onion, and garlic to the slow cooker.
2. Pour in chicken broth. Add cumin, chili powder, and smoked paprika. Stir to combine.
3. Cook on LOW for 7–8 hours or HIGH for 3–4 hours.
4. Remove chicken, shred with two forks, and return to the slow cooker.
5. Stir everything together and season with salt and pepper.
6. Serve hot, topped with tortilla strips, shredded cheese, sour cream, and a squeeze of lime.

9. Braised Lamb Shanks in the Slow Cooker

This is the recipe for a special occasion weeknight when you want to impress without spending the whole evening in the kitchen.

Serve with creamy polenta or mashed potatoes to catch the sauce.

Ingredients

• 4 lamb shanks
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 1 cup dry red wine
• 1 can (14 oz) diced tomatoes
• 1 cup beef or lamb broth
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Season lamb shanks generously with salt and pepper on all sides.
2. Sear in olive oil over high heat in a large skillet, 3–4 minutes per side, until browned all over.
3. Transfer shanks to slow cooker.
4. In the same pan, sauté onion, garlic, and carrots for 3 minutes. Deglaze with red wine and scrape up any browned bits.
5. Pour wine and vegetable mixture over the lamb. Add diced tomatoes, broth, rosemary, and thyme.
6. Cook on LOW for 8–10 hours until meat is falling off the bone.
7. Serve over creamy polenta or mashed potatoes, with the braising liquid spooned over the top.

10. Fall-Off-the-Bone Crockpot Beef Short Ribs

Bone-in beef short ribs braised in red wine, beef broth, and herbs for 8 hours until the meat has completely surrendered and is falling off the bone in the best possible way.

This is one of those recipes where the long cook time does more work than any technique or fancy ingredient could — the collagen breaks down, the sauce thickens, and the whole dish becomes something far greater than the sum of its parts. Worth every hour.

💡 Tip: Don’t skip searing the short ribs before they go in — the browned crust is where the deep, meaty flavor in the final sauce comes from.

Ingredients

• 4 lbs bone-in beef short ribs
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup dry red wine
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Season short ribs generously with salt and pepper on all sides.
2. Sear in a very hot skillet over high heat, 3–4 minutes per side, until well browned. Work in batches.
3. Transfer ribs to slow cooker.
4. Sauté onion and garlic in the same pan for 2 minutes. Add red wine and simmer for 2 minutes, scraping up any browned bits.
5. Pour wine mixture over ribs. Add broth, tomato paste, Worcestershire sauce, thyme, and rosemary.
6. Cook on LOW for 8–10 hours until meat is completely tender and falling off the bone.
7. Serve with the braising liquid spooned generously over the top.

11. Crockpot Lentil and Vegetable Soup

Green lentils, carrots, celery, diced potato, and Italian-seasoned broth all going into the slow cooker and cooking down into a thick, rich vegetable soup by dinnertime.

No soaking required — lentils go in dry and soften completely over 8 hours.

A quick pulse with an immersion blender gives it a creamy-meets-chunky texture without adding any dairy.

Ingredients

• 1½ cups green or brown lentils, rinsed and picked over
• 2 medium russet potatoes, peeled and diced small
• 3 large carrots, diced
• 3 stalks celery, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (fire-roasted works great)
• 6 cups vegetable or chicken broth
• 1 tsp Italian seasoning
• 1 tsp cumin
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions

1. Add lentils, potatoes, carrots, celery, onion, garlic, broth, Italian seasoning, and cumin to slow cooker. Hold the tomatoes for now.
2. Cook on LOW for 8–10 hours or HIGH for 4–5 hours until lentils and potatoes are completely tender.
3. Stir in diced tomatoes and red wine vinegar during the last 30 minutes.
4. Use an immersion blender to pulse 3–4 times for a thicker, creamier texture — or skip this step if you like it chunky.
5. Season generously with salt and pepper.
6. Serve with crusty bread or crackers.

12. Slow Cooker Chicken Curry

Serve it over basmati rice with naan on the side and you’ve got a dinner worth looking forward to on even the longest workday.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, sliced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) full-fat coconut milk
• ½ cup chicken broth
• 2 tbsp red curry paste
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Juice of 1 lime
• Fresh cilantro, basmati rice, and naan to serve

Instructions

1. Add chicken thighs, sweet potatoes, bell pepper, onion, garlic, and ginger to the slow cooker.
2. In a bowl, whisk together coconut milk, broth, curry paste, curry powder, turmeric, and cumin. Pour over chicken and vegetables.
3. Cook on LOW for 7–8 hours or HIGH for 3–4 hours.
4. Stir in lime juice during the last 15 minutes of cooking.
5. Break up the chicken with a spoon or shred with two forks and stir everything together.
6. Serve over basmati rice, topped with fresh cilantro, with naan on the side.

13. Crockpot Turkey Chili

Ground turkey, kidney beans, black beans, tomatoes, and a careful hand with the chili spices — this is a lighter chili that still has real depth and doesn’t taste like it’s trying to be healthy.

This freezes exceptionally well, so make the full batch even if it’s just you and two people.

Ingredients

• 1½ lbs ground turkey
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup chicken broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp cocoa powder
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, green onions, lime wedges

Instructions

1. Brown ground turkey with onion and garlic in a skillet over medium-high heat, breaking up the meat as it cooks. Season with salt and pepper. Drain any excess liquid.
2. Transfer turkey mixture to the slow cooker.
3. Add diced tomatoes, tomato sauce, broth, chili powder, cumin, smoked paprika, and cocoa powder. Stir well.
4. Cook on LOW for 6–8 hours.
5. Stir in beans during the last 20 minutes of cooking.
6. Season to taste. Serve with your choice of toppings.

14. Crockpot Garlic Herb Pot Roast

Everything gets set before you leave in the morning and dinner is ready when you are. The fresh garlic and herbs infuse the whole roast over 8 hours, making every bite taste properly seasoned instead of bland in the center.

Ingredients

• 3–4 lb boneless chuck roast
• 6 cloves garlic, minced
• 1 medium onion, quartered
• 3 large carrots, cut into chunks
• 1 lb baby potatoes
• 1½ cups beef broth
• 2 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Season chuck roast generously with salt and pepper on all sides.
2. Heat olive oil in a skillet over high heat. Sear roast 4–5 minutes per side until well browned on all sides.
3. Place onion, garlic, carrots, and potatoes in the bottom of the slow cooker.
4. Whisk together broth, balsamic vinegar, Worcestershire sauce, rosemary, thyme, and Italian seasoning.
5. Place seared roast on top of vegetables. Pour broth mixture over everything.
6. Cook on LOW for 8–10 hours.
7. Rest 15 minutes before slicing or pulling apart. Serve with the cooking juices poured over the top as gravy.