09/22/2025
The beauty of a slow cooker is that you can prep everything in the morning (or even the night before), turn it on and go! It’s our favorite go-to kitchen tool for fall cooking! So here you go!
10 dump-and-go slow cooker meals:
1. Coca-Cola Pot Roast
INGREDIENTS
* 3 to 4-lb chuck roast
* 1 yellow onion
* 1 (16 oz) bag baby carrots
* 1 lb small potatoes
* 1 (12 oz) can Coca-Cola
* 1 (2 oz) packet onion soup mix
DIRECTIONS
1. Spray your slow cooker with nonstick cooking spray or use a liner (you'll thank me when it's time to clean the slow cooker).
2. Quarter onion and halve potatoes.
3. Put chuck roast, onion, carrots, and potatoes in slow cooker. Add Coca-Cola and onion soup mix.
4. Cover and cook on low for 6 to 8 hours.
2. Chicken Tortilla Soup
INGREDIENTS
* 4 cups chicken broth
* 1 (15 oz) can black beans
* 1 (15 oz) can corn
* 2 (16 oz) jars red salsa
* 4 boneless skinless chicken breasts
DIRECTIONS
1. Drain and rinse beans and corn. In a slow cooker, combine broth, beans, corn, and salsa. (Yes, just dump them in and stir!)
2. Place chicken breasts on top. Add salt and pepper to taste.
3. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
4. When chicken has reached an internal temperature of 165 degrees, remove the breasts to a plate and shred them with a fork. Return chicken to slow cooker.
5. Give it all another stir and serve with your favorite toppings.
3. Barbecue Pulled Pork
Perfect for making sandwiches that even picky eaters will devour:
INGREDIENTS
* 1 yellow onion
* 3 lb pork tenderloin
* 1 (18 oz) bottle barbecue sauce (we like Sweet Baby Ray's)
DIRECTIONS
1. Spray your slow cooker with nonstick cooking spray (or add a liner).
2. Slice onion and place in bottom of slow cooker. Place pork tenderloin on top of onions.
3. Pour entire bottle of barbecue sauce over pork tenderloin.
4. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
5. Shred pork with two forks, and mix with onions and sauce.
4. Game Day Chili
Don't let the name fool you—this works for any busy day, not just game days:
INGREDIENTS
* 1 lb ground beef
* 1 yellow onion
* 1 (16 oz) can beans (whatever type you like: we love black beans and kidney beans)
* 2 (14.5 oz) cans diced tomatoes with green chilies
* 2 Tbsp chili powder
DIRECTIONS
1. Brown ground beef over medium heat. Drain the excess fat and discard, and add beef to slow cooker.
2. Chop onion and add it to slow cooker.
3. Drain and rinse beans. Add them to the slow cooker.
4. Add tomatoes with chilies and chili powder and stir.
5. Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours.
5. Slow Cooker Barbecue Ribs
Because sometimes you need to feel like you pulled off something fancy, even on a Tuesday:
INGREDIENTS
* 3 lb pork spareribs
* 1 yellow onion
* 1 (18 oz) bottle barbecue sauce
DIRECTIONS
1. Season all sides of ribs with salt and pepper, rubbing seasonings in for extra flavor.
2. Add ribs to the slow cooker.
3. Chop onion and add it on top.
4. Pour barbecue sauce over ribs and onions.
5. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
6. Chicken Taco Salad
The perfect combination of fresh and filling:
INGREDIENTS
* 4 boneless skinless chicken breasts
* 1 (16 oz) jar salsa
* Juice of 1 lime
* 1 (1 oz) packet taco seasoning
* 1 to 2 (11.5 oz) bagged salad kits
DIRECTIONS
1. In a slow cooker, combine chicken breasts, salsa, lime juice, and taco seasoning. Stir to coat chicken.
2. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
3. Remove chicken and shred it with two forks. Return meat to pot and stir to combine.
4. Make bagged salad kit according to directions on the bag and top with the chicken.
7. French Dip Sandwiches
INGREDIENTS
* 2 to 3 lb chuck roast
* 1 1/2 cups beef broth
* 1 (2 oz) packet onion soup mix
* Fresh French bread and provolone cheese for serving
DIRECTIONS
1. Add chuck roast to a slow cooker and top it with beef broth and onion soup mix.
2. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
3. Shred meat with two forks, removing any fatty pieces.
4. Serve on sliced French bread with provolone cheese, with small bowls of the cooking liquid for dipping.
8. Slow Cooker Turkey Meatballs
These versatile meatballs can be served over pasta, on a sandwich, or even by themselves with a veggie side:
INGREDIENTS
* 1 lb ground turkey
* 1/4 cup plain bread crumbs
* 1/4 cup grated Parmesan
* 1 egg
* 1 Tbsp Italian seasoning
* 1 (24 oz) jar marinara sauce
DIRECTIONS
1. Mix turkey, bread crumbs, Parmesan cheese, egg, and Italian seasoning in a medium bowl using your hands.
2. Divide mixture into 12 balls.
3. Pour sauce into a slow cooker. Carefully add meatballs and cover.
4. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
9. Cowboy Soup
This is the ultimate "dump and go" recipe—just open cans, pour, and walk away:
INGREDIENTS
* 5 (15 oz) cans beans (different kinds)
* 1 (15 oz) can corn
* 1 (10 oz) can diced tomatoes with green chilies
* 1 (1 oz) taco seasoning packet
* 1 (1 oz) ranch seasoning packet
* 1/2 to 1 cup water
DIRECTIONS
1. Drain and rinse all beans. Add them to a slow cooker.
2. Stir in corn, tomatoes with chilies, taco seasoning, and ranch seasoning.
3. Add water, depending on your desired thickness, and stir.
4. Cook on low for 6 to 8 hours.
10. Barbecue Beef Sandwiches
INGREDIENTS
* 1 yellow onion
* 1/2 cup barbecue sauce
* 1 1/2 cups beef broth
* 3-lb chuck roast
* 1 (12-count) package Hawaiian sweet rolls
DIRECTIONS
1. Slice onion into long, thin pieces.
2. In a slow cooker, stir together barbecue sauce, beef broth, and sliced onion. Add chuck roast.
3. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
4. Remove meat and shred it with two forks. Remove any fatty pieces.
5. Add shredded beef to Hawaiian rolls to make mini sandwiches.
Remember to stop in and pick your high quality meat sources from Cache Valley Meats!
