Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

Why You’ll Love Slow Cooker Ribs

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

• Barbecue Paradise. Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue that you love. When the cooking time has ended, you’ll open your crockpot to find the best slow cooker ribs you’ve ever had.
• The Prep is Quick and Easy. You’ll need less than 10 minutes to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
• The BBQ Sauce is Homemade. Seriously once you go with homemade BBQ, there’s no going back (this is my favorite from-scratch Barbecue Sauce recipe).
• Keep the Oven Off. Ribs in the oven at 200 degrees take 3 to 4 hours, which is a looooong time to have my oven running. The slow cooker will keep the house cool and the oven available if you need it for other endeavors (like making a side of this Beer Bread to go with your ribs).
• Less Risk of Overcooking. While I adore the flavor of meat made on the grill (hello, Grilled Chicken Breast), how long to cook ribs on the grill is challenging even for pit masters. Keep it simple and let the slow cooker do the work.
• Falling Off the Bone Tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

How to Make Crockpot Ribs

The Ingredients

• Pork Ribs. This crockpot ribs recipe will work for any style of pork ribs. We did baby back ribs, but country-style ribs or spare ribs could be used too. I haven’t tried crock pot boneless ribs or beef ribs yet, but I see no reason why those wouldn’t work so feel free to experiment. (Just save the pork shoulder or pork butt for Slow Cooker Pulled Pork.)
• Ketchup. A key ingredient in our BBQ sauce. While I’m not usually a fan (true confession), here it adds thickness and sweetness (so there’s no need for brown sugar).
• Molasses. Another essential element in our sweet, sticky sauce (also key for this crockpot Pulled Chicken Sandwich recipe).
• Apple Cider Vinegar. To add tangy flavor and acidity to balance the sauce.
• Hot Sauce. For a little bit of heat.
• Spices. Spices are the final component that takes our BBQ sauce to the next level. This recipe uses a combination of chili powder, garlic powder, salt, and pepper.

The Directions

1. Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

2. Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

3. Pour Half Over the Ribs. Save the rest for serving.

4. Slow Cook. Cook on low for 8 hours, until tender. Serve immediately with the reserved sauce, and DIG IN!

Storage Tips

• To Store. Leftover ribs may be stored, in an airtight container, for up to 3 days in the fridge.
• To Freeze: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• To Reheat. Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out.

What to Serve with Tender Ribs

• Slaws. Try this Healthy Coleslaw for something classic or Brussels Sprouts Slaw for something different.
• Cornbread. Perfect for sopping up extra sauce! Try Mexican Cornbread, Jalapeno Cornbread, or Cornbread Muffins.
• Baked Beans. Boston Baked Beans cook gently in the oven. Easy Baked Beans are fast and easy.
• Corn on the Cobb. Everyone loves Grilled Corn with their ribs!

Recommended Tools to Make this Recipe

• Programmable Slow Cooker. This one switches to warm when done so food doesn’t overcook.
• Pastry Brush. Perfect for brushing the ribs with plenty of sticky sauce.
• Mixing Bowl. For stirring together all of that finger-licking good BBQ sauce.

What was once reserved for weekend summer cookouts, now you can enjoy tender ribs any night of the week thanks to this easy slow cooker ribs recipe.

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Crockpot Ribs

This easy slow cooker ribs recipe with homemade barbecue sauce makes the BEST fall-off-the-bone tender crockpot ribs. Perfect for a crowd.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 1/2 to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
• 1 cup ketchup
• 1/2 cup molasses
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon hot sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

Video

Notes

• STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
• TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
• TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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Ribs in a slow cooker? What’s next? Try one of these other surprising crockpot recipes next:

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Creamy Crock Pot Chicken Pot Pie is the perfect pick-me-up. With tender chicken, plenty of veggies, and easy shortcut biscuit topping, it’s the perfect no-fuss recipe for busy weeknights.

In any season, comfort food favorites like Crockpot Chicken and Dumplings, Creamy Chicken Noodle Soup, and Chicken Pot Pie are comfort foods that speak to my soul.

Over the years, I’ve fine-tuned a few tricks to lighten up my favorite cozy recipes so I can enjoy them on repeat all year long without sacrificing any of their signature, hug-you-from-the-inside flavor.

This easy crock pot chicken pot pie with biscuits is one of my favorites.

It has the same comfort factor of a classic chicken pot pie, combined with the ease of the slow cooker.

Why You’ll Love Crock Pot Chicken Pot Pie

Loosely based on my favorite pot pies like Turkey Pot Pie and Chicken and Biscuits, this recipe has all the qualities needed to be the BEST crock pot chicken pot pie.

• Low Fuss. Minimal chopping thanks to a mix of fresh AND frozen veggies. The fresh vegetables give the pot pie a from-scratch flavor, and the frozen save you time chopping.
• Time-saving. Skip the roux. Instead, I opt for a blend of cornstarch, butter, and milk to thicken everything right in the slow cooker. (I use a similar trick for this Instant Pot Chicken and Dumplings.)
• Healthy. No cream or canned soups here! This recipe cuts down fat and calories by using just enough butter and milk to make the sauce rich and creamy.

Ready to walk into the kitchen and find a comforting meal waiting for you in the slow cooker?

Let’s make crock pot chicken pot pie!

How to Make Crock Pot Chicken Pot Pie

Fresh ingredients meet freezer staples in this simple chicken pot pie recipe that tastes like anything but a shortcut.

The Ingredients

• Chicken Breasts. Juicy chicken breasts stay perfectly tender when slow-cooked in the creamy sauce. Because of their mild taste, they are the ideal vessel for all the other bold flavors in this dish. Plus, they’re low in calories and high in protein. If you like, you can use chicken thighs (like I do in Slow Cooker Chicken Cacciatore).
• Onion + Celery. Create a simple mirepoix, the core base for a pot pie filling.

• Seasonings. Classic poultry herbs (thyme and sage).
• Butter + Milk + Cornstarch. Instead of a more complex roux with flour, I used a mixture of butter, milk, and cornstarch to thicken the pot pie filling directly in the slow cooker.
• Frozen Veggies. The ultimate easy and fast addition. Pick your favorite mixture, and toss them in! I keep it simple with peas and carrots. Frozen green beans or corn would also be nice options.
• Mushrooms. If you have not made a crock pot chicken pot pie with mushrooms before, you’re missing out. They give an intense, savory flavor to the dish.

• Biscuits. For a traditional, cozy pot pie flavor, top your dish with golden, fluffy biscuits. For a 100% from-scratch experience make my Easy Drop Biscuits. If you want a shortcut, however, store-bought refrigerated biscuits work well. See the box below for more topping ideas.

The Directions

1. Add the chicken breasts to the slow cooker. Sauté the fresh vegetables with the herbs, and transfer the mixture to the slow cooker.
2. Pour in the broth, cover, and cook until the chicken reaches an internal temperature of 165 degrees F, about 2 hours on high or 3 to 4 hours on low. Remove chicken and chop or shred.
3. Heat the milk and butter until melted, then whisk in the cornstarch. Pour the mixture into the slow cooker. Return the chicken to the slow cooker, cover, and cook on high until thickened. Stir in the frozen vegetables, and let cook until warmed.
4. While the pot pie finishes, prepare your biscuits or other desired topping. Serve hot with desired toppings, and ENJOY!

Storage Tips

• To Store. To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
• To Reheat. Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
• To Freeze. Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.

What to Serve with Crock Pot Chicken Pot Pie

While this is a delicious all-in-one meal, here are a few ideas for what you could serve with it:

• Salad. With a flavorful, rich dish like this pot pie, a simple, light side like this Arugula Salad or Vegetarian Niçoise Salad are great options.
• Vegetables. If you want to further increase your veggies, try serving a side of Roasted Zucchini or Roasted Frozen Broccoli.
• Bread. Not into biscuits? Dunk a hunk of this No Knead Focaccia, Beer Bread, or Rosemary Olive Oil Bread into the divinely rich pot pie sauce instead.

Recommended Tools to Make This Recipe

• Slow Cooker. This one is ideal because it will switch to “keep warm” to deter overcooking.
• Classic Dutch Oven. Perfect for sautéing the veggies in this recipe and SO many others!
• Instant Read Thermometer. The best way to determine if your chicken is done.

You might be tired of cold weather (I know I am), but you’ll never ever tire of crock pot chicken pot pie.

If you try this recipe, please take a moment to let me know how it goes! Your comments and star ratings are so important.

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Crock Pot Chicken Pot Pie

Crockpot Chicken Pot Pie with biscuits has all the comfort of a thick and creamy chicken pot pie filling, made easy in the slow cooker. No pie crust needed!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 6 servings

Calories 255kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE POT PIE:

• 1 1/4 pounds boneless skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion chopped
• 10 ounces sliced cremini mushrooms optional
• 3 stalks celery chopped
• 1 ½ teaspoons garlic powder
• 1 teaspoon kosher salt divided
• 1/2 teaspoon black pepper divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dry rubbed sage
• 1/2 cup low sodium chicken broth
• 2/3 cup milk any kind you like; I used skim
• 2 tablespoons melted unsalted butter
• 1/4 cup cornstarch
• 1 12-ounce bag frozen mixed vegetables

FOR THE TOPPERS

• 6 Easy Drop Biscuits or refrigerated homestyle biscuits or your favorite biscuit recipe; puff pastry cut into rounds or pie crust cut into rounds (see blog post for ideas)
• Chopped fresh parsley or thyme optional

Instructions

• Arrange the chicken breasts in a single layer in the bottom of a 5-quart or larger crock pot. Sprinkle with 1/4 teaspoon salt and ¼ teaspoon black pepper.
• In a large skillet or Dutch oven, heat the oil over medium. Add the onion, mushrooms, celery, garlic powder, remaining 3/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté until the onions soften and the mushrooms begin to brown, about 6 to 8 minutes. Stir in the thyme and sage. Transfer to the slow cooker.
• Add the broth. Cover and cook until chicken is cooked through and reaches 165° on an instant-read thermometer, 1 1/2 to 2 1/2 hours on high or 3 to 4 hours on low (the time will vary based on your crock pot; check a bit early to avoid overcooking if yours tends to run hot; if it’s a bit slower, don’t be afraid to add more time if the chicken isn’t done).
• Remove chicken from the slow cooker. Chop or shred and set aside.
• Place the milk and butter in a large, microwave-safe liquid measuring cup or mixing bowl. Heat in the microwave until the butter melts (you can also heat the milk and butter in a medium saucepan on the stove). Whisk in the cornstarch, then pour the liquid into the slow cooker.
• Stir in the chicken. Cover and cook on high for an additional 30 minutes to thicken. Stir in the frozen vegetables (no need to thaw them first). Cover and cook for 10 additional minutes to warm through. Taste and adjust the seasoning as desired. I added a pinch more black pepper.
• While the pot pie finishes cooking, preheat the oven and bake the biscuits according to the directions (see blog post for tips to use puff pastry or pie crust).
• To serve, spoon the filling into serving bowls. Top with a hot biscuit and chopped parsley or thyme as desired. Enjoy immediately.

Video

Notes

• TO STORE: To store chicken pot pie, place the filling an airtight storage container in the refrigerator for up to 4 days. Store the biscuits at room temperature.
• TO REHEAT: Gently reheat the leftover filling in a baking dish in the oven at 350 degrees F until warmed through, topping with fresh biscuits. You can also rewarm this dish in this microwave.
• TO FREEZE: Place leftover pot pie filling in an airtight freezer-safe storage container in the freezer for up to 3 months.
• TO MAKE AHEAD: Chop all your vegetables up to 3 days in advance, and store them in the refrigerator. You can saute the onion and celery mixture up to 1 day in advance, storing it in the refrigerator.

Nutrition

Serving: 1(of 6); about 1 heaping cup, without biscuit | Calories: 255kcal | Carbohydrates: 19g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 71mg | Potassium: 829mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3169IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg

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I’ll never outgrow uncomplicated, sentimental recipes I’ve loved since childhood, like Crockpot Chicken Noodle Soup. Made from scratch with simple, wholesome ingredients, this no-fuss, easy slow cooker soup recipe is just what the doctor (and the kid in all of us) ordered.

This healthy crockpot chicken noodle soup is not fancy or sophisticated.

Made with classic, everyday chicken noodle soup ingredients, it’s not even particularly unusual (for something with a twist, check out Lemon Chicken Orzo Soup).

But it is very, very yummy.

Plus thanks to the slow cooker, it cooks hands-free!

(If you’re a fan of low-and-slow, check out this Crockpot Vegetable Beef Soup next.)

Why You’ll Love This Crockpot Chicken Noodle Soup Recipe

Yummy—plus easy, healthy, and great leftover—are top-qualities we look for in our meals around here.

This easy crockpot chicken noodle soup with egg noodles is here to satisfy adults, kids, and kids-at-heart alike. (This Crockpot Chicken Wild Rice Soup is another crowd-pleasing recipe.)

• For the grown-ups, I added an elevated twist to make it one of the best chicken noodle soup recipes you’ll try.
• For the kid in all of us, I kept the classic aspects of chicken noodle soup that make it the deeply comforting, nourishing, and simple childhood favorite that it is. (Kids will also love this Broccoli Cheddar Soup)

It’s Betty Crocker’s crock pot chicken noodle soup, stepped up a notch.

How to Make Crockpot Chicken Noodle Soup

This is a “dump and go” crock pot recipe (like my Crockpot White Chicken Chili), meaning you essentially toss all the raw ingredients into your slow cooker without any advance prep like sautéing required.

It’s fairly fast and yields a generous portion, so you can enjoy it all week long.

The Ingredients

• Chicken. I used boneless, skinless chicken breasts, which are nutritious, packed with protein, and crowd-pleasing. You can also use chicken thighs.
• Carrots and Celery. Chicken noodle soup doesn’t taste complete without these two (use your leftovers to make Healthy Chicken Pot Pie or Chicken and Biscuits.)
• Onion. Infuses the soup with delicate onion flavor and aroma.

• Fresh Rosemary. Perfumes the stock and imparts additional flavor.

• Whole Wheat Pasta Noodles. I made this healthy crockpot chicken noodle soup with egg noodles. To keep things wholesome, I opted for whole grain egg noodles.

• Chicken Stock. I recommend using chicken stock instead of broth in this recipe. Stock has a slightly fuller flavor, and I even think the texture is a little richer.

The Directions

1. Add everything but the noodles to the slow cooker. Cover and cook crockpot chicken noodle soup on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
2. Remove the chicken to a bowl and shred. Discard the onion and fresh herbs.
3. Cook the noodles on the stovetop, then add them to the slow cooker with the chicken. ENJOY!

Storage Tips

• To Store. Place cooked and cooled chicken soup in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Rewarm soup gently in a medium saucepan on the stove top over medium-low heat until hot. You can also reheat the soup in a microwave-safe bowl in the microwave until warmed through.
• To Freeze. Store cooked and cooled soup in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Noodle Soup

While chicken noodle soup is an ideal all-in-one meal, I often enjoy pairing it with one (or more) of these fantastic serving ideas.

• Salad. Keep it simple with a classic Arugula Salad, or pair it with this Panera-style Spinach Strawberry Salad with Balsamic Poppy Seed Dressing.
• Bread or Crackers. Dunk it! Try this soup with a slice of Beer Bread or Ranch Crackers.
• Sandwiches. Make your meal a combo with a half (or whole) portion of a Chickpea Salad Sandwich, BLT, or Air Fryer Grilled Cheese.

Recommended Tools to Make this Recipe

• Slow Cooker. With this slow cooker, you can skip the stovetop chicken noodle soup.
• Sturdy Ladle. Perfect for serving soups and stews.
• Instant Read Thermometer. The best way to check your chicken for doneness.

Programmable Slow Cooker

This slow cooker will switch to “keep warm” after the cooking time has ended, helping to make sure your food won’t overcook.

Get on AMazon

No matter your age, this homemade chicken noodle soup in a crockpot is easy to make, gratifying to eat, and guaranteed to help see us through these chilly days.

Soup’s on!

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Crockpot Chicken Noodle Soup

A simple, healthy crockpot chicken noodle soup to warm your soul! This easy slow cooker soup is made from scratch with old-fashioned flavor.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings (about 12 cups)

Calories 302kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts trimmed of excess fat
• 1 teaspoon kosher salt plus additional to taste
• 1/4 teaspoon black pepper plus additional to taste
• 1 small yellow onion peeled and left whole
• 3 medium carrots peeled and cut into 1/4-inch coins (about 1/2 pound)
• 2 large celery stalks thinly sliced
• 2 large garlic cloves minced
• 3 stalks fresh rosemary* tied into a bundle for easy removal
• 1 bay leaf
• 7–8 cups low-sodium chicken stock divided
• 6 ounces whole wheat wide egg noodles about 4 heaping cups

For serving:

• Chopped fresh parsley

Instructions

• To the bottom of a 6-quart or larger slow cooker, add the chicken breasts. Sprinkle with salt and pepper. Add the whole onion, carrots, celery, garlic, rosemary bundle, and bay leaf. Pour 6 cups of the chicken stock over the top. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time can vary greatly depending on your slow cooker model, so check the thickest part of the chicken for doneness early to ensure it does not overcook.
• Remove the chicken from the slow cooker to a large mixing bowl or plate. Fish out and discard the whole onion, bay leaf, and rosemary springs (don’t worry if a few of the rosemary leaves are left in the soup). Shred the chicken—a hand mixer, two forks, or your fingers (if the chicken is cool enough) all work well for shredding. Set the shredded chicken aside.
• To cook the noodles on the stove (the best option so that you don’t worry about them over- or undercooking and so the noodles stay more intact): Towards the end of the soup’s cook time, cook the egg noodles until al dente according to package directions. Drain and add to the soup when the soup has finished cooking. Add back the shredded chicken. Stir and let cook on LOW for 5 minutes to absorb some of the flavor.
• To cook noodles directly in the slow cooker (the best option if you are willing to risk less-than-perfect noodles for the sake of not washing a separate pasta pot): Add the uncooked egg noodles to the soup. Cook on LOW for 10 minutes, or until al dente. Stir in the shredded chicken.
• Add as much of the remaining 1 cup chicken stock as you like to reach your desired consistency. (If you cooked your noodles in the slow cooker, you may also need to add some additional stock since the noodles absorb the stock as they cook). Serve hot with a sprinkle of fresh parsley.

Video

Notes

• INGREDIENT NOTE: I personally love rosemary, so I find three stalks to be perfect. If you would like a more mild rosemary flavor, feel free to reduce the amount to suit your family’s personal taste preferences.
• TO STORE: Place cooked and cooled soup in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Rewarm soup gently in a medium saucepan on the stove over medium-low heat until hot. You can also reheat the soup in a microwave-safe bowl in the microwave until warmed through.
• TO FREEZE: Store cooked and cooled soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6), about 2 cups | Calories: 302kcal | Carbohydrates: 28g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 96mg | Potassium: 852mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5169IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg

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Every bite of this old-fashioned Crockpot Beef Stew recipe soothes me from the inside out. Tender beef and vegetables nestled into a rich, soulful gravy, this slow cooker beef stew will reward your patience with every bite.

Calling all the warm fuzzies, cuddly blankets, and flannel!

It’s time for a warm squeeze in dinner form: crockpot beef stew.

Now that each day seems to be cooler than the last, I wanted to share a recipe for a warm-you-up (and lightened-up) slow cooker beef stew.

It’s, without a doubt, one of the best crockpot soups in my arsenal (this Crock Pot Beef and Vegetable Soup is another favorite).

Crockpot beef stew is the kind of thing I love to have simmering in the house all day.

As the beef stew cooks and the broth thickens into a rich gravy, the smell fills my kitchen in a nostalgic way that reminds me of my Grandma Dorothy.

Reasons to Love Crockpot Beef Stew

Here’s why you need this old fashioned slow cooker beef stew in your life:

• Cooler nights are here! With every bite cozier than the last, this slow cooker stew recipe warms to your core (like this Beef Barley Soup).
• A low and slow cook time makes this recipe the perfect make-ahead meal during a busy work week. You’ll come home to beef so fall-apart tender, you can cut it with a spoon.
• FLAVOR OVERLOAD. With a rich red wine gravy and aromatic fresh herbs, everyone at your table will be begging for seconds.
• Loaded with both veggies and hearty protein, beef stew in the slow cooker is a healthy, filling, and satisfying all-in-one meal (although I always recommend serving it with this Rosemary Olive Oil Bread for soaking up extra gravy).

Translation: Making this slow cooker beef stew recipe is WORTH EVERY MINUTE!

How to Make Crockpot Beef Stew

This best-ever slow cooker beef stew tastes like pure comfort in a bowl.

Have it at the ready for the cool evenings ahead.

The Ingredients

• Chuck Roast. Boneless chuck roast is perfect for this recipe. It’s a more marbled cut (marbling = flavor) that becomes tender throughout the low and slow cooking. (This Italian Beef is another delicious chuck roast recipe.) You also could use a top or bottom round roast.

• Red Wine or Beer. Slow cooker beef stew with red wine has so much depth of flavor! Beef stew with beer is also hard to beat. Try Cabernet Sauvignon for wine or a stout or porter for beer.

• Vegetables. The more, the merrier! I used onion, celery, carrots, parsnip, and peas for an array of flavors, textures, and nutritional benefits.

• Potatoes. The starch in the potatoes helps thicken the stew and adds some extra bulk to make every bowl filling and satisfying. For the thickest stew, a starchy potato like russet is the best, but if you’d like the potatoes to keep more of their texture (russets tend to break down), choose a waxy potato like red potatoes or Yukon golds.

• Tomato Paste. An easy way to build concentrated flavor (as in my favorite Braised Short Ribs).
• Worcestershire Sauce. A tangy, savory addition to your beef stew and another flavor building block. If in a pinch, substitute with balsamic vinegar.
• Beef Broth. To provide moisture and help the meat tenderize. I recommend low sodium so that your beef stew does not become overly salty.
• Flour. To help the meat brown and caramelize. It also helps the gravy thicken as well. No need to use cornstarch here.

• Thyme. Thyme is my absolute favorite herb in beef stew. It’s the ideal match with the root vegetables, and its earthy, savory flavor is a hallmark of comfort food (like in Shepherd’s Pie).
• Salt and Pepper. Don’t be skimpy. These give the beef and vegetables outstanding flavor.

The Directions

1. Cut your chuck roast, and place it in a large bowl. Sprinkle with spices and flour, tossing to coat.

2. In a large skillet or Dutch oven, brown the meat in batches on the stove-top. When dark and golden all over, remove to a plate.

3. Sauté the vegetables, then add the tomato paste and spices.

4. Deglaze with the red wine and let reduce.

5. Transfer everything to your slow cooker.

6. Pour in the beef broth and stir to combine.

7. Slow cook beef stew on LOW for 6 1/2 to 8 hours or HIGH for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender.

8. Stir in the peas (or other frozen vegetables if using), cook until tender. ENJOY!

Storage Tips

• To Store. Place cooked and cooled stew in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Gently reheat leftovers in a Dutch oven or similar large pot/skillet on the stovetop over medium-low heat, adding splashes of broth as needed. You can also rewarm this stew in a microwave-safe bowl in the microwave until hot.
• To Freeze. Store cooked and cooled leftovers in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Crockpot Beef Stew

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No Knead Focaccia

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Quick Breads

Beer Bread Recipe

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Jalapeno Cornbread

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Recommended Tools to Make this Recipe

• Programmable Slow Cooker. A helpful tool to deter overcooking.
• Dutch Oven. For browning the meat. I also love this one, and this is another good brand.
• Chef’s Knife. For chopping and prepping all of the colorful vegetables in this hearty stew recipe.

My Favorite Slow Cooker

This 6-quart programmable slow cooker has a locking lid for easy transport, and its ceramic insert is oven and microwave too.

Get on AMazon

This crockpot beef stew is the easy, not too heavy, richly flavored, and fall-apart tender recipe you need this season.

Let it comfort you on a cool night soon!

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Healthy Crock Pot Beef Stew

The BEST old-fashioned crockpot beef stew recipe ever with rich red wine gravy, tender potatoes, carrots, and other healthy ingredients.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 –8 servings, about 14 cups

Calories 463kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 1/2 pounds boneless chuck roast
• 1 teaspoon kosher salt divided
• 1/2 teaspoon ground black pepper divided
• 1/4 cup white whole wheat flour or all-purpose flour
• 3 tablespoons extra-virgin olive oil divided
• 1 1/2 cups dry red wine such as Cabernet Sauvignon, dark beer (such as an amber, porter, or Guinness—do not use a bitter or hoppy beer such as an IPA as the hops will throw off the flavor), or additional beef broth
• 1 large yellow onion
• 3 celery stalks
• 2 cloves garlic
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 4 large carrots
• 2 parsnips
• 3/4 pound red potatoes about 2 medium
• 1 bay leaf
• 3 sprigs fresh thyme or 2 teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the end
• 3 to 4 cups low-sodium beef broth
• 1 1/2 cups fresh or frozen peas no need to thaw
• Fresh parsley optional for serving

Instructions

• Cut the beef chuck roast into 1-inch cubes, removing any large, tough pieces of fat or gristle. I found it easiest to cut it into 1-inch-thick large, round slices, then strips, then cubes. Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
  
• Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
  
• Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size of your pan. If the pan gets too dry, add a bit more oil as needed.
• While the meat browns, dice the yellow onion and celery. Mince the garlic.
• When the last batch of beef has been seared, transfer it to a plate and reduce the heat to medium.
• Add the final tablespoon of olive oil to the pan. Add the onions and celery and cook until the onions are soft and translucent; about 7 minutes. Add the garlic and cook 30 seconds, until fragrant.
  
• While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
• Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  
• Increase the pan heat to medium-high heat and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
  
• Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, and thyme.
  
• Slowly pour in 3 cups of beef broth.
  
• Stir to roughly combine.
  
• Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender.
  
• Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, garnish with fresh parsley.
  

Video

Notes

• TO STORE: Place cooked and cooled stew in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Gently reheat leftovers in a Dutch oven or similar large pot on the stovetop over medium-low heat, adding splashes of broth as needed. You can also rewarm this stew in a microwave-safe bowl in the microwave until hot.
• TO FREEZE: Store cooked and cooled leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 8), about 1 3/4 cups | Calories: 463kcal | Carbohydrates: 27g | Protein: 33g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Potassium: 1246mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5414IU | Vitamin C: 26mg | Calcium: 73mg | Iron: 4mg

Related Recipes

Here are more cozy, hearty, and comforting soup and stew recipes to warm your soul year-round.

Soups & Stews

Spanish Chicken Stew

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Crock Pot Hamburger Soup

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Soups & Stews

Chicken Stew

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It’s a comfort food 9-1-1 situation, but we’re not ready to throw in the towel on healthy eating just yet. Crockpot Chicken and Dumplings to the rescue!

Chicken and dumplings is a rich, extra thick, and creamy chicken soup with tender, fluffy dumplings cooked right on top.

What’s extra magical about this dish is how the dumplings absorb some of the soup’s cooking liquid as they simmer.

The dumplings make the soup thick and provide a dimension of satisfying texture and pure comfort (similar to the effect of tortillas in Crock Pot Chicken Tortilla Soup).

Homemade chicken and dumplings from scratch are typically not considered a light meal.

Well, friends, that changes today with this easy and healthy crockpot chicken and dumplings recipe!

Unlike other recipes with processed shortcuts—like chicken and dumplings with canned cream of chicken soup or cream of celery soup—this wholesome crockpot chicken and dumplings is made entirely from scratch.

• Like my favorite Chicken Gnocchi Soup, I was determined to create a recipe that was straightforward enough to make on a weeknight, nutritious enough to be a part of a regular dinner rotation, AND that tasted special enough for a weekend feast.
• Drawing inspiration from a trifecta of recipes, including healthy Chicken Pot Pie Stew (from The Well Plated Cookbook), Healthy Chicken Pot Pie, and Chicken and Biscuits, I eventually landed on this recipe. It ticks every box and then some!

How to Make Crockpot Chicken and Dumplings from Scratch

With just a few simple, everyday ingredients and a slow cooker, you can make a crockpot chicken and dumplings recipe that your family will deem a treasured recipe in no time!

(This Crockpot Beef Stew is another guaranteed family favorite from the slow cooker.)

The Ingredients

• Chicken Breast. Boneless, skinless chicken breasts are ideal for this chicken and dumplings recipe. They’re lean and stay tender and juicy after cooking in the crockpot.

• Fresh Vegetables. Carrots, celery, and onion are must-haves to create a classic chicken soup base, whether you’re making Instant Pot Chicken Noodle Soup, Creamy Chicken Noodle Soup, classic Chicken Stew, or today’s chicken and dumplings.
• Yukon Gold Potatoes. Deliciously buttery and creamy. The potatoes add bulk to make the dish more filling, and their starch also helps thicken the dish as it cooks.
• Spices. Poultry seasoning, salt, and pepper are the perfect combination for this recipe. Poultry seasoning is packed with dried herbs and spices, making it an easy way to add flavor.
• Roux. The roux is the secret to making a creamy chicken and dumpling recipe (and this Creamy Chicken and Wild Rice Soup) without heavy cream. It’s a mixture of butter and flour that creates a richly-flavored base that helps thicken the soup.
• Milk. 2% milk gives the soup richness while keeping it on the lighter side.
• Frozen Peas. I love using frozen veggies in recipes as an easy and delicious nutrition boost.
• Homemade Dumplings. Similar to Instant Pot Chicken and Dumplings, simple ingredients and a few easy steps are all it takes to make these delightful homemade dumplings. To make them healthier, I used 2% milk and a mixture of all-purpose flour and white whole wheat flour. You can also make dumplings with an equal amount of water.

The Directions

1. Sauté the vegetables. Add the spices. Transfer everything to a slow cooker.

2. Pour the broth into the slow cooker, then add the chicken breasts and salt.
3. Cook on LOW for 2 to 3 hours. Remove the chicken.

4. Prepare the dumpling batter.

5. Make the sauce by whisking the butter and flour together over medium heat.

6. Stir in the milk. Let the mixture thicken.

7. Add the milk mixture and peas to the slow cooker.

8. Dice the chicken, and add it to the slow cooker.

9. Drop the dumpling dough by the spoonful on top of the chicken mixture. Cook on HIGH for 1 hour. Serve and ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container with a lid in the fridge for up to 3 days. 
• To Reheat. Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat.
• To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Chicken and Dumplings

Salads

Shaved Brussels Sprouts Salad

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Side Dishes

Roasted Broccoli

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Side Dishes

Sauteed Carrots

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Recommended Tools to Make this Recipe

• Slow Cooker. Perfect for making this chicken and dumplings recipe.
• Saute Pan. A kitchen essential.
• Instant Read Thermometer. The easiest way to ensure your meat is cooked through.

Programmable Slow Cooker

I love this one because it will switch to a lower setting when the cooking time has ended, which helps deter overcooking.

Get on AMazon

From-scratch love, straight from the slow cooker.

This recipe is just the hug I’m craving tonight. I hope it leaves you and yours feeling loved and satisfied too.

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Crockpot Chicken and Dumplings

The BEST crockpot chicken and dumplings from scratch! Learn how to make healthy chicken and dumplings without canned soup in your slow cooker.

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6 servings

Calories 506kcal

Author Erin Clarke / Well Plated

Ingredients

For the Soup:

• 1 tablespoon extra virgin olive oil
• 1 pound carrots peeled and cut into a 1/4 to 1/2-inch dice (about 6 medium carrots)
• 3 medium celery stalks cut into a 1/4 to 1/2-inch dice
• 1 medium Yukon gold potato peeled and cut into a 1/4 to 1/2-inch dice
• 1 small yellow onion diced
• 2 teaspoons poultry seasoning
• 3/4 teaspoon kosher salt divided
• 1/2 teaspoon black pepper
• 14 ounces low sodium chicken broth
• 1 1/2 pounds boneless skinless chicken breast
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 1 cup frozen peas
• Chopped fresh parsley or thyme optional for serving

For the Dumplings (*see notes for a faster version):

• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon garlic powder
• 1 cup plus 1 tablespoon 2% milk

Instructions

• Heat the olive oil in a wide skillet with high sides over medium high. Add the carrots, celery, potato, and onion, and cook until the vegetables are beginning to soften and the onion is turning translucent, about 6 to 8 minutes. Stir in the poultry seasoning, 1/2 teaspoon salt, and pepper, and cook 30 additional seconds. Transfer to the bottom of a 6-quart slow cooker. Keep the skillet handy for later (no need to wash it yet).
  
• Pour the chicken broth into the slow cooker, then arrange the chicken breasts in a single layer on top. Sprinkle the chicken breasts with the remaining 1/4 teaspoon kosher salt.
  
• Cover and cook on low for 2 to 3 hours, until the chicken is cooked through and registers 165 degrees F on an instant-read thermometer. Transfer the chicken to a cutting board to cool. Turn off the slow cooker and cover it.
• Prepare the dumplings: In a mixing bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, salt, and garlic powder. Pour in the milk. With a rubber spatula or wooden spoon, stir to combine. The batter will seem stiff and should be thick enough to scoop. Let rest for at least 5 minutes.
  
• In the same skillet you used to cook the vegetables, melt the butter over medium heat. Once the butter is melted, sprinkle the flour over the top. Whisk and cook until the flour is golden brown, about 30 seconds to 1 minute.
  
• Pour in the milk a few splashes at a time, whisking continuously as you go to remove any lumps. Bring to a gentle boil, continuing to whisk to smooth out any residual lumps. Let cook and bubble, whisking all the while, until the mixture thickens, about 3 minutes.
  
• Pour the milk mixture into the slow cooker and stir to combine. Stir in the peas.
  
• At this point, the chicken should be cool enough to handle. Dice it into bite-sized pieces, then stir it into the slow cooker.
  
• Turn the slow cooker to HIGH. With a medium-sized scoop or a spoon, scoop the dumpling dough by generous tablespoons and drop it on top of the soup, spreading the scoops evenly; the top of the soup will be mostly covered, but you'll see some peeking through.
  
• Cover the crockpot and cook on HIGH for 1 additional hour, or until the dumplings are cooked through. To check for doneness, remove a dumpling and cut it in half to make sure it's no longer raw inside (it will still be very moist). Sprinkle the fresh parsley or thyme over the top.
  
• To serve, use a big spoon to scoop down through the top of the dumplings and into the soup underneath, ensuring each serving has a portion of both the soup and dumplings. Enjoy hot, breaking the dumplings up into the soup so that you enjoy a bit of both in each bite.
  

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Rewarm chicken and dumplings in a Dutch oven on the stovetop over medium-low heat. 
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
• *TO USE BISQUICK: Mix 2 cups of Bisquick together with 2/3 cup milk of your choice. Once a dough has formed, drop it by the spoonful on top of the soup when the recipe calls for the dumplings to be added. Finish cooking the recipe as directed.
• *TO USE CANNED BISCUITS: Quater about 7 to 8 uncooked canned biscuits. When the recipe calls for the dumplings to be added, scatter the biscuit pieces over the top of the soup instead. Finish cooking as directed.
• *TO USE CRESCENT ROLLS: To use crescent roll dough, follow the same instructions as the canned biscuit version, cutting your crescent roll dough into quarters.

Nutrition

Serving: 1(of 6) | Calories: 506kcal | Carbohydrates: 60g | Protein: 38g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 92mg | Potassium: 1200mg | Fiber: 8g | Sugar: 13g | Vitamin A: 13195IU | Vitamin C: 24mg | Calcium: 342mg | Iron: 4mg

More Crockpot Chicken Recipes

Slow Cooker

Crock Pot Chicken Pot Pie

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The incredible egg strikes again with this overnight Crockpot Breakfast Casserole loaded with Mediterranean veggies, cheese, and bacon. No need to wake up at the crack of dawn to get brunch ready for your guests. The slow cooker does all the work while you sleep in and dream.

You wake up, you walk downstairs, and before you lies an incredible, filling, and wholesome breakfast ready and waiting for you.

No, you’re not at the Four Seasons. You’re not even at Grandma’s house.

You’re home, and this bountiful crockpot breakfast casserole (hopefully with a side of Overnight French Toast) is yours for the taking.

I do regret that you will have to walk from your bedroom to the kitchen to enjoy it.

I promise the slight inconvenience will be worth your effort!

Why I Love This Easy Overnight Breakfast Casserole

During the week, I keep it light with Overnight Steel Cut Oats or a Greek Yogurt Smoothie.

Weekends, however, leave me craving something heartier and more indulgent.

When I’m not in the mood for something sweet (like French Toast Sticks), nothing sounds more comforting and satisfying than a heaping serving of an overnight breakfast bake with bacon, gooey fontina cheese, and TONS of vegetables.

The best part? You won’t have to wait on this easy crockpot breakfast casserole.

The prep happens the night before, so in the morning, it’s ready the moment you are!

How to Make Crockpot Breakfast Casserole

This slow cooker breakfast casserole recipe is a savory, Mediterranean version of overnight French toast (like my favorite Overnight Blueberry French Toast) with gooey cheese, bacon, and vegetables in lieu of sweet or fruity ingredients.

The Ingredients

• Eggs. What can you do with an extra dozen eggs? Make an overnight crockpot breakfast casserole, of course!
• Cheese. Use one “melty” cheese and one “crumbly” cheese for a nice variety of textures and flavors. I opted for fontina for the melty cheese and feta for the crumbly.

• Mediterranean Vegetables. Canned artichokes, spinach (frozen chopped spinach keeps it quick and easy), and sweet red bell pepper give this slow cooker breakfast scramble Mediterranean flair.

• Bacon. Guaranteed to make any day feel like the weekend. While egg casserole with bacon is my favorite, you can swap browned sausage or cubed cooked ham if you like.

• Bread. A baguette or artisan sourdough loaf is my favorite. If you use a whole-grain option, make sure the taste of the wheat isn’t too pronounced or it will overtake the more delicate flavors of the vegetables and cheeses.

• Dijon Mustard + Cayenne. A little of each adds depth and gives the egg casserole a true “I could be eating this in a restaurant” effect.

The Directions

1. Line your slow cooker with a disposable liner.

2. Cook the bacon until crisp.

3. Sauté the red pepper and shallot until softened.

4. In a bowl, whisk together the eggs, milk, mustard, and spices.

5. Layer the bread, vegetables, and cheese in the slow cooker.

6. Pour the egg mixture over the ingredients and sprinkle with bacon.
7. Cook the crock pot breakfast casserole for 7 to 8 hours on LOW. Slice and serve. ENJOY!

Storage Tips

• To Store. Store egg casserole in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Reheat casserole in a casserole or similar baking dish in the oven at 350 degrees F until hot. You can also gently rewarm leftovers in the microwave on a microwave-safe plate until warmed through.
• To Freeze. You can freeze an egg casserole! Place leftover casserole in an airtight, freezer-safe storage container in the freezer for up to 2 months. You can also wrap individual portions and freeze them so that you can thaw one portion at a time. Let thaw overnight in the refrigerator before reheating.

What to Serve with Crockpot Breakfast Casserole

Salads

Fruit Salad

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Breakfast & Brunch

Baked Bacon in the Oven

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Muffins

Healthy Blueberry Muffins

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Recommended Tools to Make this Recipe

• Slow Cooker. This version switches to “keep warm” to deter overcooking.
• Slow Cooker Liner. Helps keep the casserole from sticking to your slow cooker.
• Instant Read Thermometer. The best way to tell if your casserole is done.

My Favorite Crockpot

This 6-quart slow cooker has great programmable features, plus a locking lid that is ideal for transporting it full to homes of family and friends.

Get on AMazon

(Almost) room service, at your service!

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Crockpot Breakfast Casserole

This easy overnight crockpot breakfast casserole with bread, bacon, and cheese is the BEST slow cooker breakfast casserole recipe.

Course Breakfast

Cuisine American, Mediterranean

Prep Time 30 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 8 servings

Calories 380kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 slices center-cut bacon cut into bite-size pieces
• 1 medium red bell pepper seeded and 1/4-inch-diced (about 1 cup)
• 1 medium shallot finely chopped (about 1/4 cup) or 1/4 cup finely chopped yellow onion
• 12 large eggs
• 2 cups nonfat milk
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 4 cups cubed day-old baguette cut into 3/4-inch pieces (about 6 1/2 ounces)
• 10 ounces frozen chopped spinach thawed and squeezed as dry as possible
• 14 ounces canned artichoke hearts drained, roughly chopped, and patted dry
• 1 cup shredded fontina cheese or similar melty cheese, such as provolone or mozzarella
• 4 ounces block-style feta crumbled

Instructions

• For easy cleanup, line a 6-quart slow cooker with a disposable slow cooker liner and coat the liner with nonstick spray.
• In a large cast-iron skillet or similar large, thick-bottomed pan, cook the bacon over medium-low heat, until the fat has rendered and the bacon pieces are crisp, about 10 minutes. (Resist the temptation to rush it, or the bacon will burn.) With a slotted spoon, remove the bacon to a paper-towel-lined plate. Discard all but 1 tablespoon of bacon fat from the skillet.
• Return the pan to the stove and heat over medium. Add the bell pepper and shallot. Sauté until the pepper is softened, about 6 minutes. Remove from the heat.
• In a large bowl, whisk the eggs, milk, mustard, salt, black pepper, and cayenne until the whites and yolks are completely incorporated and the eggs are slightly foamy.
• To assemble the casserole, arrange the bread cubes in the bottom of the slow cooker in an even layer. Top with half of the bell pepper mixture, then half of the spinach (break up any clumps to scatter it over the top), artichoke hearts, and fontina. Repeat with the remaining bell peppers, spinach, artichoke hearts, and fontina. Top with the feta.
• Carefully pour the egg mixture over the top. If needed, use the back of a large spoon to push down the bread and cheese so that they are mostly submerged in the liquid. Sprinkle the bacon on top.
• Cook on LOW for 7 to 8 hours, or until the eggs are set. Remove the casserole (still in the liner) from the slow cooker and transfer it to a large plate. Let cool in the liner for 10 minutes, then carefully remove the liner. Slice and serve.

Video

Notes

• TO STORE: Store breakfast casserole in an airtight storage container in the refrigerator for up to 3 days.
• TO FREEZE: You can freeze crockpot egg casserole! Place leftover casserole in an airtight, freezer-safe storage container in the freezer for up to 2 months. You can also wrap individual portions and freeze them so that you can thaw one portion at a time. Let thaw overnight in the refrigerator before reheating.
• TO REHEAT: Reheat casserole in a casserole or similar baking dish in the oven at 350 degrees F until hot. You can also gently rewarm leftovers in the microwave on a microwave-safe plate until warmed through.

 

Nutrition

Serving: 1(of 8) | Calories: 380kcal | Carbohydrates: 21g | Protein: 25g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 318mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5336IU | Vitamin C: 21mg | Calcium: 288mg | Iron: 3mg

Related Recipes

While sweet breakfasts always have a place in my heart, sometimes a crowd-pleasing savory breakfast is the way to go. Here are some of my favorite savory breakfast recipes:

Savory Breakfasts

Savory Crepes

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Goat Cheese Quiche

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Mulled Wine is on my must-have holiday cocktail recipe list. I was first introduced to this festive drink at a Christmas market in France, and it’s a recipe I look forward to making every year.

Mulled wine is popular throughout Europe, especially at Christmas, and I was hooked from the first sip.

While I can’t state authoritatively that this is the most traditional mulled wine recipe (there seem to be as many variations of mulled wine as there are European cafés in which to sip them), I’ve made enough batches over the years to state with confidence that this is the best mulled wine recipe.

• This spiced wine is piping hot.
• It smells of warm holiday spices, like cinnamon and cloves.
• It tastes of the childhood nights my sisters and I spent singing unsolicited Christmas carols to our neighbors and convincing my dad to light our wood-burning fireplace: cozy, welcome, and somehow familiar (I feel the same way when it comes to Crockpot Hot Chocolate).

What is Mulled Wine?

• A traditional mulled wine recipe consists of wine (usually red) that is heated with a mix of whole warming spices and other optional ingredients like apple cider, citrus, and brandy.
• Spiced wine tastes like a big, fruity red wine crossed with a spicy batch of apple cider, with a hit of spirit and a sprinkle of holiday magic. It’s wonderful.

How to Make Mulled Wine

I make a batch of homemade spiced wine every season and have been tweaking the recipe over the years to have just the right balance of spice, sweetness, and warmth.

This recipe is my absolute favorite version.

If you’re hosting a holiday gathering, this mulled wine recipe can be made in big batches in the slow cooker for a crowd, or you can quickly whip up a batch on your stovetop.

The Ingredients

• Red Wine. A dry and richly flavored red wine is perfect for this recipe (save a splash for these Red Wine Truffles too).

• Apple Cider. Where most spiced wine recipes use sugar, I love using apple cider instead. It gives the hot wine a seasonal flavor that tastes just right for this time of year. (If you love cider, try this Apple Cider Cocktail too!)

• Honey. A touch of sweetness.
• Orange. A key to making the best spiced wine (and Brandy Old Fashioned) is balancing different notes of complementary flavors, and the orange juice and orange slices help do just that.

• Spices. I use cardamom pods, cinnamon sticks, and star anise for my classic mulled wine spices. Even if you don’t love anise (I’m not usually a fan myself), the flavor here is subtle and gives this spiced wine an extra note of flavor that you don’t want to miss.

• Brandy. The final edge this spiced wine needs to reach its peak.

The Directions

1. Pour the wine into a large pot or slow cooker.

2. Add WHOLE spices, apple cider, and orange citrus. Simmer to allow the spices to infuse the wine with their warmth and the other ingredients to marry into a single, delicious drink. Add brandy. ENJOY!

Storage Tips

• To Store. Mulled wine is best enjoyed the day that it is made, but you can refrigerate it for up to 1 day. Let it cool completely, pour it into an airtight storage container and refrigerate.
• To Reheat. Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm. If you choose to reheat your leftover refrigerated mulled wine, be aware that the flavors may not be as vibrant as they are when it’s freshly made.
• To Freeze. You can freeze mulled wine, then blend it later to turn it into sorbet. First, you will need to cook off all the alcohol. Bring your mulled wine to a boil, and keep it on a rolling boil for around 5 to 6 minutes, so the mixture becomes syrupy, and the alcohol burns off. Let the wine cool completely, then carefully pour the leftovers into the cavities of an ice cube tray and place them in the freezer. Pop the cubes into a food processor with full-fat yogurt, then blend. You also can freeze the wine without cooking off the alcohol; it won’t freeze hard but can be used to make slushies.

What to Serve with Mulled Wine

Appetizers

Cheese Fondue

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Appetizers

Spinach Puffs

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Appetizers

Brie En Croute with Apples and Pecans

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Recommended Tools to Make this Recipe

• Dutch Oven. A deep, wide-rimmed Dutch oven is the perfect vessel for warming mulled wine on the stovetop.
• Programmable Slow Cooker. This one switches to “keep warm” once the cooking time is done. For crockpot mulled wine, I set it to low or keep warm, depending on the wine’s temperature.
• Ladle. The easiest way to serve your mulled wine.

Every sip of mulled wine (and French Hot Chocolate) makes me want to take a sleigh ride on a starlit night and then warm myself beside a fire in a quaint European café.

On nights when the cold nips my neck and threatens to settle into my bones, nothing warms me to the core like this richly spiced, aromatic drink.

I hope this easy mulled wine recipe brings the same amount of merry to your holiday tradition as it does to ours.

Mulled Wine Video

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Mulled Wine

The best mulled wine with brandy, apple cider, and mulling spices for the stovetop or slow cooker. A festive spiced wine for the holidays!

Course Drinks

Cuisine American, French, German

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 228kcal

Author Erin Clarke / Well Plated

Ingredients

• 750 ml red wine (1 bottle) — choose something fruity but not too sweet—Merlot, Zinfandel, or Cabernet Sauvignon all work well
• 2 cups apple cider
• 1/4 cup honey
• 1 orange zested and juiced
• 5 whole cloves
• 4 green cardamom pods
• 2 cinnamon sticks
• 1 whole star anise
• 1/4 cup brandy
• Orange slices for garnish
• Cinnamon sticks for garnish

Instructions

• Add wine, cider, honey, orange zest and orange juice to a Dutch oven or similar large pot and stir to combine.
  
• Add the cloves, cardamom, cinnamon stick, and star anise. Bring to a simmer over medium-high heat. Reduce the heat to low and let simmer gently for 30 minutes; do not let the wine boil.
  
• Stir in the brandy. To serve, ladle into mugs and garnish with an orange slice and cinnamon sticks.
  

Video

Notes

• DOUBLE BATCH: This recipe scales easily. Feel free to increase the batch size by as much as your pot will hold.
• TO MAKE IN THE CROCKPOT: Add the wine, cider, honey, orange zest, and orange juice to a 3-quart or larger slow cooker. Stir to combine. Add the cloves, cardamom, cinnamon, and star anise. Cook on low until warm, 30 minutes to 1 hour, depending on your slow cooker. Stir in the brandy and serve. To keep the wine warm, leave the slow cooker on the “Keep Warm” setting. If your slow cooker does not have a warm setting, alternate between “Low” and “Off.”
• TO STORE: Let your mulled wine cool completely, then pour it into an airtight storage container and place it in the refrigerator for up to 3 days.
• TO REHEAT: Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm.

Nutrition

Serving: 1(of 6), about 8 fluid ounces | Calories: 228kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Potassium: 312mg | Fiber: 2g | Sugar: 22g | Vitamin A: 57IU | Vitamin C: 13mg | Calcium: 45mg | Iron: 1mg

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Let’s forget the rubbery, dry pork chops of our pasts. Here to restore pork chops to a level of culinary favor: moist Crock Pot Pork Chops. They’re tender, exceptionally easy, and blanketed in a luscious, comforting sauce that you won’t be able to get enough of.

Forget the hockey puck pork chops you’ve suffered in the past.

After perfecting Grilled Pork Chops, Air Fryer Pork Chops, and Stuffed Pork Chops, I have another recipe for tender, saucy chops.

Today, we’re talking about how to make crock pot pork chops.

We’ve all been there: dry pork chops are a meal we’ve all suffered through at least once.

It’s not easy to feign enjoyment when your chops require that you grind your knife across the tough, lackluster meat to score a bite.

This slow cooker pork chop recipe changes everything—they’re fork tender and will have everyone at your table polishing their plate (as will these Smothered Pork Chops).

Everything You Need to Know About Pork Chops in the Slow Cooker

Part of the reason pork chops often turn out dry and tough is that they are a leaner cut and thus easily prone to overcooking.

Unlike fattier cuts of beef or pork (like Crockpot Ribs or Slow Cooker Pulled Pork), you can’t leave pork chops to cook all day.

To cook them low and slow, choosing the right type of pork chops for the job is imperative.

Avoid Thin, Boneless Pork Chops

• I made this mistake the first time I cooked this recipe. I grabbed thin-cut boneless chops thinking I could just cook them for less time and they’d be fine, right? WRONG.
• By the time thin-cut pork chops are finished cooking in the crock pot, they will be dry, no matter how diligently you check them. The low-and-slow cooking method of the slow cooker demands thick-cut pork chops.
• If you’d like to use thin-cut boneless pork chops, you are better off cooking them on the stovetop and topping them with BBQ sauce at the end.

Best Option: Thick-cut, Bone-In Pork Chops

• Low-and-slow cooking works best with marbled cuts of meat, like bone-in pork chops.
• Look for 1 1/4- to 1 1/2-inch thick chops with a good amount of marbling and fat for maximum tenderness.
• To make this a healthy crock pot pork chops recipe, you may trim away some of the fat without sacrificing moisture. The bone will help insulate the meat and keep the slow cooker BBQ pork chops moist.

Back-up Option: Thick-Cut Boneless Pork Chops

• If your store doesn’t carry thick, bone-in pork chops, you can prepare boneless pork chops in a crock pot. Just make sure you select THICK boneless chops to ensure they do not dry out.
• Be aware that thick-cut boneless chops still cook quickly. In a crock pot, boneless pork chops cook in about 2 hours on LOW. If your slow cooker runs hot, check even earlier.

How to Make Crock Pot Pork Chops

For a from-scratch, fork-tender easy crock pot pork chops recipe without mushroom soup, look no further.

Here’s how to prepare the best slow cooker pork chops you’ll ever try!

The Ingredients

• Pork Chops. If you’re looking for another lean, healthy, and flavorful protein to serve, look no further than pork chops. As mentioned before, THICK pork chops are key to making the best-ever crock pot pork chops.
• Onions. I loved making these crock pot pork chops with onions. The onions melt into the sauce and give the tender pork chops extra flavor (like my favorite Baked Chicken Thighs).

• Barbecue Sauce. Sauce is one way to keep pork from drying out in a slow cooker. Since this recipe has so few ingredients (like Crockpot BBQ Chicken), every one of them matters, especially the BBQ sauce. Choose your favorite store bought sauce to keep this meal easy and breezy (no one will ever complain about crock pot pork chops with Sweet Baby Ray’s) or go all out with my favorite homemade Barbecue Sauce, which is ready in 15 minutes and worth the effort.
• Garlic Powder + Onion Powder. Easy ways to season these tender chops.
• Cornstarch. Thickens up the sauce before serving your tender, moist crock pot pork chops.

• Green Onions. An optional garnish that adds a final flourish of color and zip to the finished dish.

The Directions

1. Season the pork chops on all sides.

2. Spread a thin layer of BBQ sauce in the bottom of a lightly greased crockpot and top with the onions.

3. Place pork chops in the slow cooker.

4. Spread the remaining sauce over the chops, then cover and cook until tender and juicy.

5. Let the pork rest.

6. Add a slurry of cornstarch and water to the slow cooker with the remaining sauce. Whisk, cover, and set to HIGH. Cook, stirring occasionally, until the sauce thickens.

7. Serve the chops topped with the thickened sauce and a sprinkle of green onion. ENJOY!

Knowing When Crock Pot Pork Chops are Done

• The FDA says that pork chops should be cooked to an internal temperature of 145 degrees F.
• Because the temperature of meat rises as it rests, I recommend removing pork chops from the slow cooker when they reach 140 degrees F; cover them with foil, and let them rest for 5 to 10 minutes. The carryover cooking finishes the job, and you will have much juicier results (I use this same tip with my Stuffed Pork Tenderloin and Crockpot Pork Roast).
• An instant-read thermometer is a serious help when cooking any kind of meat or seafood. It’s the best way to know when your food is ready and safe to serve.

Storage Tips

• To Store. Crockpot pork chops may be kept in an airtight container in the fridge for up to 3 days. 
• To Reheat. Very, very gently rewarm leftovers in a skillet on the stovetop or in the microwave. 
• To Freeze. Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Crock Pot Pork Chops

• Casserole. Broccoli Rice Casserole or Corn Casserole would pair well with these pork chops.
• Vegetables. Roasted Green Beans and Air Fryer Brussels Sprouts are wonderful with this recipe.
• Mac and Cheese. Pair Instant Pot Mac and Cheese or Pumpkin Mac and Cheese with crock pot pork chops.
• Salad. Arugula Salad or Kale and Brussels Sprouts Salad would be ideal for a light, healthy side.

Recommended Tools to Make this Recipe

• Programmable Slow Cooker. My all-time favorite slow cooker with a programmable timer.
• Chef’s Knife. For slicing onions evenly and thinly.
• Cutting Board. This extra-large cutting board is perfect for all your kitchen prep needs.

Are there any recipes you didn’t love as a kid (hello, Homemade Hamburger Helper and Turkey Meatloaf) that you’ve been wanting to retry?

I’m excited that thanks to these crock pot pork chops, we have one more recipe we can put back on our “YES” list!

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Crock Pot Pork Chops

The BEST crock pot pork chops with BBQ. Tender, slathered in barbecue sauce, and easy to make, try with bone-in or boneless pork chops.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 4 –6 servings

Calories 565kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds THICK-CUT (1 1/4- to 1 1/2-inch-thick) boneless pork chops or bone-in pork chops* about 4 pork chops (do not use thin-cut boneless chops—just don't)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups barbecue sauce (try my recipe for homemade bbq sauce)
• 1 small yellow onion thinly sliced
• 2  tablespoons cornstarch mixed with 2 tablespoons water to make a slurry
• Chopped green onion optional for serving

Instructions

• In a small bowl, stir together the garlic powder, onion powder, salt, and pepper. Sprinkle on both sides of the pork chops.
  
• Lightly coat a 5-quart or larger slow cooker with nonstick spray. Spread a thin layer of BBQ sauce over the bottom, then scatter the onions over the sauce.
  
• Add the pork chops, overlapping somewhat as needed.
  
• Spoon the remaining sauce over the chops so that each has a nice amount on top. Cover and cook on LOW (1 1/2 to 2 1/2 hours for boneless chops and 5 to 6 hours on LOW for bone-in chops).**
  
• Remove the pork to a plate and cover with foil to keep warm while you thicken the sauce.
  
• Add the slurry to the slow cooker with the remaining sauce.*** Whisk to combine, cover the slow cooker, and set to high. Let cook, stirring occasionally, until the sauce thickens, about 45 minutes to 1 hour depending upon your slow cooker.
  
• Serve the pork chops hot, topped with the thickened sauce and a sprinkle of green onion.
  

Video

Notes

• *INGREDIENT NOTE: Please, please DO NOT use ultra-lean, thin-cut boneless pork chops in this recipe. Even if you check early, the meat will still be dry by the time it reaches a safe internal temperature. Learn from my mistakes and buy thick-cut!
• **COOKING TIP: Your cooking time will vary based on your specific slow cooker, the thickness and fat content of your pork chops, and whether you are using bone-in or boneless chops. For your first batch, I recommend doing it on a day when you are home and can check on the chops more frequently. My thick (1 1/2-inch) boneless chops cooked in just under 2 hours. When in doubt, check the meat early to ensure it stays nice and tender.
• ***THICKEN SAUCE ON STOVETOP: Transfer the sauce to a medium saucepan. Whisk in the slurry, and then cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner. Do not do this unless you are POSITIVE your insert is stovetop safe or it may crack).
• TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days. 
• TO REHEAT: Very, very gently rewarm leftovers in a skillet on the stovetop or in the microwave. 
• TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1of 4, using my homemade BBQ sauce recipe | Calories: 565kcal | Carbohydrates: 65g | Protein: 37g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 117mg | Potassium: 967mg | Fiber: 2g | Sugar: 48g | Vitamin A: 332IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg

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Incorporate more pork into your weekly menu with these other tasty pork recipes:

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