CHEAP CROCKPOT RECIPES

Slow Cooker Fajita Stew

This is a fantastic concept for a set-it-and-forget-it meal that's packed with vibrant flavor. A slow cooker Fajita Stew takes all the beloved elements of sizzling fajitas and transforms them into a hearty, comforting, and incredibly fragrant one-pot meal.

The Ultimate Guide to Hearty Slow Cooker Fajita Stew

This recipe is all about building layers of flavor. We start by searing the chicken and sautéing the aromatics to create a deep, savory base that a slow cooker alone cannot achieve. Then, we use a clever two-stage vegetable addition to ensure you get both a rich, infused sauce and perfectly tender-crisp peppers and onions. The result is a stew that tastes like it simmered for hours, but with the bright, fresh character of classic fajitas.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 3-4 hours on High, 5-6 hours on Low

Why This Recipe Works: The Three Pillars of Perfection

Before we get to the ingredients, let's understand the techniques that make this stew exceptional.

The Power of the Sear: A common mistake with slow cookers is just dumping everything in. By taking a few extra minutes to sear the chicken in a hot skillet until golden brown, you initiate the Maillard reaction. This creates a deep, savory flavor that forms the foundational taste of your stew.
The Two-Stage Vegetable Addition: This is the secret to avoiding mushy vegetables. We add half of the peppers and onions at the beginning to break down and infuse their flavor into the sauce. The other half is added later, so they retain a pleasant, tender-crisp texture and fresh flavor.
The Self-Seasoning Sauce: Instead of just using broth, we use a combination of thick salsa, chicken broth, and lime juice. The salsa acts as a pre-made flavor base of tomatoes, onions, and peppers, while the lime juice adds a bright, authentic tang at the end that cuts through the richness.

Ingredients

1.5 lbs (about 700g) boneless, skinless chicken thighs, cut into 1-inch chunks (chicken breasts also work, but thighs stay more moist)
1 tbsp olive oil or vegetable oil
1 large yellow onion, sliced
2-3 bell peppers (a mix of colors like red, green, and yellow looks beautiful), sliced
2-3 jalapeño peppers, thinly sliced (seeds removed for less heat)
4-6 cloves garlic, minced
1 ½ cups (12 oz / 340g) thick and chunky salsa (restaurant-style is perfect)
1 cup (240ml) low-sodium chicken broth
Juice of 2 limes
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
½ tsp black pepper

Step-by-Step Instructions

Sear the Chicken: Pat the chicken chunks dry with a paper towel and season them lightly with salt and pepper. Heat the oil in a large skillet over medium-high heat. Working in two batches to avoid overcrowding the pan, sear the chicken until golden brown on all sides. You don't need to cook it through. Use a slotted spoon to transfer the seared chicken to the bowl of your slow cooker. Do not wipe out the skillet!
Sauté the Aromatics: Reduce the heat to medium. Add the sliced onion and about half of the sliced bell peppers and jalapeños to the skillet. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
Deglaze and Build the Base: Pour about ½ cup of the chicken broth into the skillet and bring it to a simmer, using a wooden spoon to scrape up all the delicious browned bits (the "fond") from the bottom of the pan. This is liquid gold! Pour the entire contents of the skillet over the chicken in the slow cooker.
Combine and Slow Cook: To the slow cooker, add the remaining bell peppers and jalapeños, the thick salsa, the rest of the chicken broth, the lime juice, chili powder, cumin, oregano, salt, and black pepper. Stir everything together until well combined.
The Slow Cook: Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken should be fall-apart tender and the sauce rich and fragrant.
Shred and Finish: About 30 minutes before serving, use two forks to shred the chicken directly in the slow cooker. Stir it back into the sauce. This helps thicken the stew and ensures every bite is full of flavor. Let it rest on the "Warm" setting for the final 30 minutes.

Tips for Success & Variations

Beef Fajita Stew: For a beef version, use 2 lbs of chuck roast, cut into 1-inch cubes. Sear it as directed in step 1, then cook on LOW for 8 hours or on HIGH for 5-6 hours, until the beef is fork-tender.
Spice It Up: Add 1-2 teaspoons of chipotle chili powder for a smoky heat, or add a diced habanero pepper along with the aromatics for a fiery kick.
Meal-Prep and Freezer-Friendly: This is a perfect make-ahead meal. You can assemble the entire recipe through step 4 the night before. Store the base in the refrigerator. In the morning, put it in the slow cooker and cook as directed. It also freezes beautifully in an airtight container for up to 3 months.
How to Thicken: If you find your stew is too thin at the end, create a "slurry." In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the slow cooker, turn the heat to HIGH, and let it cook, uncovered, for 10-15 minutes until thickened.
Serving is Key: Ladle the hot stew into bowls. Serve with warm flour or corn tortillas on the side for dipping or wrapping. Set out bowls of classic fajita toppings like shredded cheese, sour cream, guacamole, and fresh cilantro for everyone to customize their meal.

Enjoy your incredibly flavorful and effortlessly delicious Fajita Stew

Crockpot Potato Chowder

Crockpot Potato Corn Chowder represents an ideal comfort food recipe. This hearty and flavorful soup is packed with potatoes and corn, making it simple to prepare.

As a mother of eight, I have become an expert in crafting delightful crock pot recipes. This slow cooker potato and corn chowder is rich in flavor and serves as the perfect soup to savor throughout the year, utilizing either frozen or fresh corn.

The blend of these ingredients results in a deliciously sweet and savory soup recipe. Pair it with garlic bread and roasted vegetables to complete this delightful meal.

If you share my passion for crock pot recipes, be sure to explore these other delectable soup options – Crock Pot Crack Potato Soup, Creamy Crock Pot Potato Soup, and Slow Cooker Chicken Pot Pie Soup.

What is Corn Chowder?

The Potato Corn Chowder Recipe is a thick and creamy soup featuring chunks of vegetables. It is a one-pot meal that can be prepared in a slow cooker, instant pot, or on the stovetop.

This corn chowder is finished with a cornstarch slurry to enhance its texture. You may use fresh sweet corn or whole kernel corn. It is an extraordinary dish with a delightful flavor.

Ingredients:

Ingredients required to prepare potato and corn chowder soup:

Slices of Bacon (cooked and crumbled)
Small Onion (diced)
Rib Celery (sliced)
Carrot (peeled and diced)
Minced Garlic
Salt
Pepper
Paprika
Dried Thyme Leaves
Chicken Broth
Russet Potatoes (peeled and diced)
Frozen Corn
Light Cream
Cornstarch
Shredded Cheddar Cheese (for serving)
Green Onions (for serving)

Scroll to the end of the post for the complete list of ingredients and the recipe in the recipe card.

Variation Ideas:

Incorporate More Vegetables – You can easily add more vegetables to this creamy soup. Diced bell peppers, shredded carrots, or diced celery are always excellent choices.

Beans – You may include some black beans or pinto beans if you prefer. Both options complement this soup well.

Incorporate Chicken – This soup is an excellent way to utilize leftover chicken. You may also opt for rotisserie chicken, chicken thighs, or canned chicken to enhance the protein content of the soup. We have even included diced beef stew meat.

Add Extra Spice – This corn chowder recipe can be made even more delightful with a bit of heat. Consider adding hot sauce or Tabasco sauce. Additionally, sprinkle some red pepper flakes when serving.

Diced Tomatoes – Incorporating a can of diced tomatoes with green chilies would enhance this recipe with both color and flavor.

Seasoning – You are welcome to modify the seasoning to your preference. We typically add salt and pepper, but you may also include other simple seasonings such as garlic powder.

Chicken Broth – In this recipe, we utilized chicken broth, but chicken stock is also a viable option.

How to Prepare Potato Corn Chowder:

Step 1 – Begin by placing the potatoes, corn, crispy bacon, and onion into the slow cooker. Next, add celery, carrot, and minced garlic into the crock pot.

Step 2 – Repeat the process by placing the potatoes, corn, crispy bacon, and onion into the slow cooker, followed by the addition of celery, carrot, and minced garlic into the crock pot.

Step 3 – Cover and Cook – Secure the lid and cook on low for 6-7 hours or on high for 3-4 hours. Cook until the potatoes are tender and fully cooked.

Step 4 – Prepare Cornstarch Slurry – In a separate bowl, whisk together the heavy cream and cornstarch. Stir this mixture into the crock pot. Cover and cook on low for an additional 15 to 30 minutes to thicken the soup.

Step 5 – Serve and Enjoy – Serve warm, garnished with cheese and green onions. Enjoy!

Corn and Potato Chowder Recipe Tips:

Prepare Bacon – Cook the bacon in advance until crispy, then crumble it into bite-sized pieces.

Vegetables – Prepare the vegetables by peeling and dicing them into uniform pieces. This ensures even cooking in the slow cooker.

Cooking Time – The cooking duration may vary depending on your slow cooker. I prefer to cook the ingredients on low, allowing me to set it in the morning and have it ready for dinner.

Cornstarch Slurry – When incorporating the slurry mixture, you.to combine it with the other ingredients.

What to Serve with Potato and Corn Chowder:

Enhance your bowl of corn chowder with a side dish. Although this slow cooker corn chowder recipe constitutes a complete meal, incorporating a side dish is always a wise choice.

Here are some of our preferred selections.

Grilled Cheese Sandwich – There is an undeniable comfort and deliciousness associated with a classic Grilled Cheese Sandwich Recipe. Each bite is filled with creamy, melted cheese that is simply delightful. The ideal pairing is soup accompanied by grilled cheese.

Homemade Bread – Prepare these homemade cheese sticks for a delightful combination. You can easily dip the bread into the soup to ensure you savor every last drop.

Salad – Another excellent pairing is soup and salad. It is light, refreshing, and serves as the perfect complement to this soup.

What Type of Corn do you Use?

This corn chowder recipe can be prepared using canned corn, frozen corn, or fresh corn. Feel free to select your preferred option. Since corn is the primary ingredient in this soup, be sure to add the appropriate quantity.

Fresh Corn – If it is in season, fresh sweet corn on the cob would be a delightful choice. You will require approximately 10 ears or 4 to 5 cups.

Frozen Corn – If you prefer to use frozen corn rather than canned corn, you will need about 2 bags of frozen corn.

How to Thicken Potato Corn Chowder:

To thicken this soup, we suggest creating a cornstarch slurry. The mixture of cornstarch and cream enables you to achieve a thick and creamy soup.

I have also removed some of the potatoes, mashed them in a small bowl, and then added the mashed potatoes back into the soup, which results in a thicker consistency.

Potato Corn Chowder in the slow cooker

Frequently Asked Questions:..

How to Store Leftovers:

Refrigerate the potato corn chowder crock pot recipe in a sealed container for a maximum of 5 days. This soup tastes even better the following day as the ingredients have the opportunity to meld together.

How to Reheat Leftovers:

When you are prepared to reheat and have a substantial portion remaining, transfer it to a large pot on the stove and heat it up. For individual servings, place them in a microwave-safe bowl and reheat. You may need to heat in 30-second intervals.

More Easy Corn Chowder Recipes:

Easy Corn Chowder Recipe
Crock Pot Chicken Corn Chowder Recipe
Slow Cooker Mexican Chicken Corn Chowder Recipe
Crock Pot Corn Chowder Recipe
Potato Corn Chowder

If you try this Crock Pot Potato Corn Chowder Recipe, please leave us a comment or a star review. We appreciate your feedback.

OTHER RECIPES

Ingredients:

* 5 oz. pkg. scalloped potato mix
* 4 cups chicken broth
* 2 onions, chopped
* 2 cups light cream
* 1/3 cup flour
* 1/8 tsp. white pepper
* 1 teaspoon dried marjoram leaves

INSTRUCTIONS
In a 3-4 quart slow cooker, combine potatoes and sauce from scalloped potato mix with chicken broth and onions. Stir well to blend. Cover crockpot and cook on low for 7 hours.

In medium bowl mix together half and half and flour with a wire whisk until smooth. Stir this mixture into the crockpot very slowly, stirring constantly. Stir until well blended, then add pepper and marjoram. Cover crockpot and cook on low for 1 more hour, stirring occasionally, until soup is thickened. 5 servings.

VIDEO:

Crockpot Beef Tamale Pie

Enhance your upcoming Taco Tuesday by transforming authentic tamales into a delectable crock pot tamale pie (or tamale casserole). You will only require a few staple ingredients such as ground beef, Rotel tomatoes, Mexican-style seasonings, and Jiffy cornbread to create a meal that your family will undoubtedly appreciate.

If you wish to complement your tamale pie, consider trying some of my favorite recipes, including Slow Cooker Tomatillo Salsa and Slow Cooker Queso Blanco.

What is Tamale Pie?

Tamale pie is characterized by its casserole-like consistency, attributed to the cornbread mixture that serves as a topping. This crock pot recipe is ideal for those seeking comfort food that requires minimal preparation and moderate cooking time.

I particularly value the versatility that such wonderful recipes offer. Whether you choose to serve it as is or incorporate some of my serving suggestions below, experimenting with different recipes like this one is always a good idea. I am confident you will enjoy it! We often prepare a large batch of slow cooker ground beef, which we then use to create this simple tamale pie recipe.

Recipe Ingredients

Ingredients for tamale pie displayed on a table with text labels.

Beef: You will need just one pound of ground beef, which should be cooked before being added to the slow cooker.

Veggies: A small white onion and a green bell pepper, both diced, are included to enhance the flavor and texture of the pie.

Seasonings: A quick homemade Mexican seasoning can be made using chili powder, salt, black pepper, and ground cumin, providing ample Tex-Mex flavor.

Tomatoes: Obtain a couple of cans of Rotel Tomatoes to simplify the process of adding diced tomatoes with the ideal flavor profile.

Beans: Pinto beans should be drained and rinsed before being added to the crock pot.

Tomato Paste: Incorporate additional tomato flavor.

Cheese: I suggest using a block of sharp cheddar cheese and shredding it yourself.

Tamale topping: You will require a box of Jiffy cornbread mix along with the necessary ingredients to prepare it (egg and milk). Additionally, include a can of corn (drained).

Step-by-Step Instructions

Six images illustrating the process of preparing tamale pie in a slow cooker.

Step One – Brown the beef until it is no longer pink, then transfer it to the crockpot along with the chopped onion, bell pepper, canned corn, and other filling components.

Step Two – Sprinkle the taco seasoning over the mixture and stir thoroughly to combine the ingredients.

Step Three – Cover the slow cooker and set it to LOW, cooking for 5 hours. Afterward, add cheese on top of the cooked ground beef mixture and mix well.

Step Four – In a medium mixing bowl, combine the cornmeal ingredients and stir until they are well blended.

Step Five – Layer the cornmeal mixture over the meat mixture.

Step Six – Place the lid on the slow cooker, adjust the heat setting to HIGH, and cook for an additional 30 minutes. Serve and enjoy!

How to Serve Tamale Pie

Tamale pie is delightful on its own, allowing you to serve it directly from the slow cooker for immediate enjoyment.

If you wish to enhance it with toppings, consider adding sour cream, enchilada sauce, sliced green onions, green chiles, avocados, extra shredded cheese, shredded lettuce, hot sauce, and salsa.

For side dishes, pairing it with black beans, refried beans, Mexican street corn, or a simple dip is always a good choice.

The pie can also be served atop tortilla chips or wrapped in corn tortillas.

Recipe FAQs

How can I determine if the cornbread topping is fully cooked?

The best method is to insert a toothpick; if it comes out clean, the topping is done. Alternatively, you can gently shake the slow cooker to check if the center is firm and no longer jiggly.

What additional ingredients can I incorporate into the tamale beef mixture?

Some individuals prefer to include green chilies, extra beans, and garlic powder in the blend.

How should I preserve leftovers?

Transfer any leftover tamale pie into an airtight container and refrigerate for up to 4 days. It can be reheated on the stovetop or in the oven at medium heat until it is thoroughly warmed.

Is it possible to use homemade cornbread as the tamale topping?

You may attempt it, although I have not personally tried it. The Jiffy cornbread offers a distinctive flavor that enhances the pie beautifully. Additionally, the quantity of Jiffy cornbread is just right for this recipe.

Equipment

Slow Cooker - 6 quart or larger (I possess and utilize this model from Crock-Pot)

Andy’s Notes

Transfer any leftover tamale pie into an airtight container and refrigerate for up to 4 days. It can be reheated on the stovetop or in the oven at medium heat until it is thoroughly warmed.

To add some heat, consider incorporating one chopped chipotle pepper in adobo into the meat mixture.

Ground turkey or ground chicken serves as an excellent alternative to ground beef.

A toothpick inserted into the cornbread layer that comes out clean is the most reliable test to determine if it is set, or you can gently shake the slow cooker to see if the center is no longer jiggly.

OTHER RECIPES

Ingredients:

* 1 lb. lean ground beef
* 1 onion, chopped
* 2 cloves garlic, minced
* 15 oz. can kidney beans, rinsed and drained
* 10 oz. can enchilada sauce
* 6 oz. pkg. corn mufifn mix
* 1/3 cup milk
* 2 Tbsp. oil
* 1 egg
* 1 cup shredded Colby cheese
* 4 oz. can chopped green chilies, undrained
* 1/2 cup sour cream
* 1/2 cup salsa
* 1/4 cup chopped fresh cilantro

INSTRUCTIONS
In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked. Drain thoroughly and stir in drained kidney beans and enchilada sauce. Pour into 4-5 quart crockpot.

In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add cheese and chilies, including chili liquid. Spoon over beef in crockpot.

Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa, and cilantro; serve with pie. 4 servings

VIDEO:

Slow cooker apricot chicken

Slow cooker apricot chicken

This Slow Cooker Apricot Chicken is the perfect balance of sweet and savory. Tender chicken slowly simmers in a glossy apricot sauce with garlic, ginger, and warm spices, creating a comforting dish that tastes like it took hours of effort—while the slow cooker does all the work. Ideal for busy weeknights, meal prep, or effortless entertaining.

Why You’ll Love This Recipe

Sweet-savory flavor everyone loves
Dump-and-go slow cooker simplicity
Family-friendly and meal-prep approved
Works with chicken thighs or breasts
Delicious over rice, couscous, or noodles

Ingredients

2 ½ lb (1.1 kg) boneless, skinless chicken thighs or breasts
¾ cup apricot preserves
½ cup chicken broth
¼ cup soy sauce (or low-sodium)
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp paprika
½ tsp ground black pepper
¼ tsp crushed red pepper flakes (optional)
Salt, to taste (use sparingly due to soy sauce)

Optional Garnishes

Sliced green onions
Toasted sesame seeds
Fresh parsley or cilantro

Instructions

Prepare the Sauce
In a bowl, whisk together apricot preserves, chicken broth, soy sauce, garlic, ginger, vinegar, olive oil, paprika, and black pepper.
Add to Slow Cooker
Place chicken in the slow cooker and pour sauce evenly over the top.
Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and cooked through.
Finish the Dish
Taste and adjust seasoning. For a thicker sauce, remove the lid during the last 30 minutes or shred the chicken and stir it back into the sauce.
Garnish and Serve
Sprinkle with green onions and sesame seeds before serving.

Pro Tips for Best Results

Chicken thighs stay juicier, but breasts work well if not overcooked
For deeper flavor, sear chicken briefly before slow cooking
Add sliced onions or bell peppers for extra texture
Prefer a thicker glaze? Stir in a cornstarch slurry during the last 20 minutes

Serving Suggestions

Serve Slow Cooker Apricot Chicken with:

Steamed jasmine or basmati rice
Fluffy couscous or quinoa
Egg noodles
Roasted broccoli, green beans, or snap peas

Storage & Reheating

Refrigerate: Up to 4 days
Freeze: Up to 3 months
Reheat: Gently on the stovetop or microwave until warmed through

Nutrition Highlights (Approximate per serving)

Calories: 390
Protein: 34g
Fat: 12g
Carbohydrates: 28g
Sugar: 22g

OTHER RECIPES

INGREDIENTS

8 Lilydale Free Range Chicken Thigh, excess fat trimmed
40g pkt French onion soup mix
410g can apricot halves, drained
405ml can apricot nectar
1 tablespoon Coles Cornflour
Steamed rice, to serve
Steamed broccolini, to serve
Fresh thyme sprigs, to serve (optional)

METHOD

Step 1

Heat a large non-stick frying pan over medium-high heat. Add half the chicken, skin-side down, and cook for 3 minutes or until golden. Turn and cook for a further 3 minutes. Transfer to the bowl of a slow cooker. Repeat with the remaining chicken.

Step 2

Sprinkle the soup mix over the chicken. Add the apricot halves and pour over the apricot nectar. Cover and cook on Low for 6 hours.

Step 3

Use tongs to transfer the chicken to a warm oven tray and cover with foil to keep warm (alternatively, pop the tray into a preheated 180C/160 fan forced oven, without the foil, for 5-10 minutes). Increase the slow cooker heat to High. Stir the cornflour with 1 tablespoon of water until smooth. Add to the slow cooker and stir to combine. Cover and heat for 5 minutes. Stir again.

Step 4

Serve the chicken and apricots with rice and broccolini, and sprinkled with thyme leaves, if desired. Cool. Enjoy the Slow cooker apricot chicken recipes !!!

Slow cooker apricot chicken Video :

Mini Slow-Cooker Lamb Tacos

Mini Slow-Cooker Lamb Tacos

These Mini Slow-Cooker Lamb Tacos are rich, tender, and bursting with bold flavor. Slow-cooked lamb becomes irresistibly juicy as it simmers in warm spices, garlic, and citrus, then gets tucked into mini tortillas for a crowd-pleasing, restaurant-quality taco experience—perfect for parties, game days, or an elevated weeknight dinner.

Why You’ll Love This Recipe

Ultra-tender lamb cooked low and slow
Perfect for mini tacos, sliders, or street-style tortillas
Bold, layered flavor with minimal hands-on time
Ideal for entertaining, meal prep, or family taco night
Easily customizable with sauces and toppings

Ingredients

For the Slow-Cooker Lamb

2 lb (900 g) boneless lamb shoulder or leg, cut into large chunks
1 medium onion, diced
5 cloves garlic, minced
1 cup beef or chicken broth
¼ cup fresh orange juice
2 tbsp tomato paste
2 tbsp olive oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 tsp chili powder
½ tsp cinnamon
½ tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
Juice of 1 lime

For Serving

Mini corn or flour tortillas
Finely shredded cabbage or lettuce
Diced red onion
Fresh cilantro
Crumbled queso fresco or feta
Lime wedges

Instructions

Season the Lamb
Season lamb generously with salt, pepper, cumin, paprika, coriander, chili powder, cinnamon, and cayenne.
Build the Slow Cooker
Place onion and garlic in the slow cooker. Add lamb, tomato paste, broth, orange juice, olive oil, and lime juice.
Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until lamb is fall-apart tender.
Shred the Lamb
Remove lamb and shred with two forks. Return to the slow cooker and toss in the juices.
Assemble the Tacos
Warm mini tortillas and fill with shredded lamb. Add desired toppings and finish with a squeeze of lime.

Pro Tips for Best Results

Sear the lamb first for deeper flavor (optional but recommended)
Lamb tastes even better the next day—perfect for make-ahead meals
For crispy edges, broil shredded lamb for 3–5 minutes before serving
Adjust spice level with extra chili powder or hot sauce

Sauce Ideas (Optional but Amazing)

Garlic yogurt sauce
Chipotle crema
Fresh mint chimichurri
Harissa yogurt drizzle

Storage & Reheating

Refrigerate: Up to 4 days
Freeze: Up to 3 months (meat only)
Reheat: Gently on stovetop or in a skillet for crispy edges

Nutrition Highlights (Approximate per 2 mini tacos)

Calories: 380
Protein: 26g
Fat: 24g
Carbohydrates: 14g

OTHER RECIPES

Cooker Ingredients:

Slow-Cooker Lamb Mini Tacos:

1 teaspoon dried rosemary
1 teaspoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/2 cup olive oil
1 (4 1/2-pound) whole semi-boneless leg of lamb
3 large shallots, sliced
5 garlic cloves
4 cups lager beer
16 corn tortillas, warmed
lime wedges, for serving

Roasted Tomatillo and Green Apple Salsa:

1 pound tomatillos (about 12), husked, and rinsed
2 Granny Smith apples, quartered, and cored
1/2 medium white onion
2 jalapeños, stemmed
2 garlic cloves, unpeeled
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup chopped fresh cilantro
2 to 3 tablespoons water (optional)

Cooker Directions:

Preheat the oven to 400°F.

Combine the rosemary, oregano, salt, pepper, and olive oil in a small bowl and stir. Rub the mixture all over the lamb and transfer to a slow cooker.

Add the shallots and garlic and pour the beer around the lamb.

Cover and cook on high for 5 hours, or until the lamb is fork-tender.

While the meat is cooking, make the salsa. Place the tomatillos, apples, onion, jalapeños, and garlic on a rimmed baking sheet. Toss with the olive oil, salt, and pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes.

Remove from the oven and peel the garlic. Let the roasted vegetable mixture cool slightly.

Transfer the vegetables and roasted garlic to a blender, add the cilantro, and process until smooth. Add the water, 1 tablespoon at a time, to help blend, if necessary.

Season the salsa to taste with salt and pepper, transfer to a serving bowl, and serve.

With the slow cooker still on high, remove the lamb and transfer it to a platter. Shred the meat, discarding any bones. Return the shredded lamb to the slow cooker and cook for 1 hour more.

Preheat the broiler.

Turn off the slow cooker and, using tongs, transfer the lamb to a large cast-iron skillet. Reserve the juices in the slow cooker for serving.

Broil the lamb until crispy (about 7 minutes).

Pour the reserved juices over the lamb and serve immediately with the tortillas, roasted tomatillo and green apple salsa, and lime wedges.

VIDEO:

Slow cooker chicken and olives

Slow cooker chicken and olives

This Slow Cooker Chicken and Olives recipe delivers bold Mediterranean flavor with minimal effort. Tender chicken slowly simmers with briny olives, garlic, tomatoes, and aromatic herbs, creating a savory, comforting dish perfect for busy weeknights or relaxed weekend dinners. The slow cooker does all the work while you enjoy a deeply flavorful, restaurant-quality meal at home.

Why You’ll Love This Recipe

Set-it-and-forget-it slow cooker convenience
Bold Mediterranean flavors with olives, herbs, and garlic
Naturally gluten-free and low carb
Perfect for meal prep and leftovers
Elegant enough for entertaining, easy enough for weeknights

Ingredients

2 ½ lb (1.1 kg) bone-in or boneless chicken thighs (skinless preferred)
1 cup mixed olives (Kalamata and green olives), pitted
1 (14.5 oz / 410 g) can diced tomatoes, undrained
1 medium onion, thinly sliced
5 cloves garlic, minced
½ cup chicken broth
2 tbsp olive oil
2 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
½ tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped
Zest of 1 lemon (optional, but highly recommended)

Instructions

Prepare the Chicken
Season chicken generously with salt, pepper, paprika, oregano, and thyme.
Layer the Slow Cooker
Add sliced onions and garlic to the bottom of the slow cooker. Place seasoned chicken on top.
Add Flavor
Pour in diced tomatoes, chicken broth, olive oil, and olives. Sprinkle with red pepper flakes if using.
Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked.
Finish and Serve
Taste and adjust seasoning. Stir in lemon zest and garnish with fresh parsley before serving.

Pro Tips for Best Results

Use chicken thighs for maximum tenderness and flavor
Do not over-salt early—olives add natural salinity
For richer flavor, sear chicken briefly before adding to the slow cooker
Add capers or artichoke hearts for extra Mediterranean flair

Serving Suggestions

Serve this dish with:

Steamed rice or lemon couscous
Creamy mashed potatoes
Crusty artisan bread
Roasted vegetables or a Greek salad

Storage & Reheating

Refrigerate: Up to 4 days in an airtight container
Freeze: Up to 3 months
Reheat: Gently on the stovetop or microwave until warmed through

Nutrition Highlights (Approximate per serving)

Calories: 360
Protein: 32g
Fat: 22g
Carbohydrates: 8g
Fiber: 2g

Keyword Optimization (SEO Ready)

Primary Keyword: Slow Cooker Chicken and Olives
Secondary Keywords: Mediterranean chicken slow cooker, crockpot chicken olives, slow cooker chicken thighs
LSI Keywords: easy slow cooker chicken, chicken olive recipe, healthy crockpot meals

OTHER RECIPES

Slow cooker Ingredients

1 kg chicken pieces
1 pinch salt and pepper *to taste
1 garlic clove crushed
1 onion chopped
2 bay leaves
1/2 cup beer
3 tbs tomato puree
1/2 cup stuffed green olives

Slow cooker Method

Rinse chicken pieces and dry with a paper towel.

Lightly season with salt and pepper and place in the slow cooker.

Combine garlic, onions, bay leaves, beer, tomato puree and olives.

How to prep garlic.

Pour over chicken, cover and cook on low for 5 to 8 hours. Served it on top of basmati rice. Cool. Enjoy the Slow cooker chicken and olives recipes.

Slow cooker chicken and olives Video :

EASY SLOW COOKER CHICKEN TIKKA MASALA

EASY SLOW COOKER CHICKEN TIKKA MASALA

This slow cooker version of Chicken Tikka Masala delivers tender chicken simmered in a creamy, spiced tomato sauce with minimal effort. Everything goes into the crockpot and cooks low and slow, allowing the flavors to deepen beautifully while keeping prep simple. Serve with rice, naan, or warm flatbread for a comforting, aromatic dinner.

Ingredients (Serves 6)

For the Chicken

2 lbs boneless, skinless chicken breasts or thighs, cut into large chunks
1 medium onion, finely chopped
3–4 garlic cloves, minced
1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
½–1 teaspoon turmeric
½ teaspoon chili powder (or cayenne for heat)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper

Sauce Base

1 (15-oz) can tomato sauce OR crushed tomatoes
1 (14-oz) can coconut milk (full fat for creamy texture)
1 cup heavy cream (or half & half for lighter)
2 tablespoons tomato paste
2 tablespoons butter (optional but adds richness)

Optional Add-Ins

1–2 small green chilies, sliced (for heat)
1 tablespoon brown sugar or honey (to balance acidity)
1–2 teaspoons lemon juice (added at the end for brightness)

For Serving

Cooked basmati rice
Warm naan or roti
Fresh cilantro, chopped
Lemon wedges

Instructions

1. Build the Flavor Base

Place the chopped onion, garlic, and ginger into the bottom of the slow cooker. These aromatics soften and infuse the sauce as everything cooks.

2. Season the Chicken

Place the chicken pieces on top of the aromatics. Sprinkle the garam masala, cumin, coriander, paprika, turmeric, chili powder (or cayenne), salt, and pepper over the chicken. Toss lightly to coat, or simply leave the spices on top—they will blend into the sauce during cooking.

3. Mix the Sauce

In a bowl or measuring cup, whisk together:

Tomato sauce
Coconut milk
Heavy cream
Tomato paste

Pour this mixture evenly over the chicken and spices in the slow cooker. Add butter now if using; it will melt into the sauce and deepen the flavor.

4. Slow Cook

Cook on:

LOW for 6–7 hours (best texture)
HIGH for 3–4 hours

The chicken should be very tender and the sauce thickened slightly.

5. Finish the Dish

Once cooking is done:

Taste the sauce. Add brown sugar or honey if you’d like a sweeter, more restaurant-style finish.
Add a splash of lemon juice for brightness.
Sprinkle cilantro on top for freshness.

If you want the sauce thicker:

Remove the lid for the last 20–30 minutes of cooking, OR
Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

6. Serve

Serve the chicken and sauce spooned over basmati rice, with warm naan, and garnish with fresh cilantro and a squeeze of lemon.

Tips & Variations

🌶️ Adjusting the Heat

Mild: use paprika instead of chili powder
Medium: add ½ tsp cayenne
Hot: add 1–2 sliced green chilies during cooking

🥥 Creaminess Options

For extra rich sauce: replace ½ cup of coconut milk with more heavy cream
For lighter: use only coconut milk (no cream) and skip the butter

🍅 More Tomato Flavor

Add ½ cup tomato purée or extra tomato paste.

🍗 Using Chicken Thighs

Thighs stay juicier and more tender in the slow cooker—ideal if you prefer richer texture.

🍽️ Make-Ahead Friendly

This dish tastes even better the next day. Store in the fridge up to 4 days or freeze up to 3 months.

OTHERS RECIPES

INGREDIENTS

1.5 Tbsp garam masala
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp cayenne (optional)
Freshly cracked pepper
2 lbs. boneless skinless chicken thighs

1 Tbsp cooking oil
1 yellow onion, diced
3 cloves garlic, minced
1 Tbsp grated fresh ginger
15 oz. tomato sauce
1/3 cup heavy cream

FOR SERVING

4 cups cooked rice
1/4 bunch fresh cilantro

INSTRUCTIONS

In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and some freshly cracked pepper (about 10 cranks of a pepper mill).

Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.

Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned (the chicken does not need to be cooked through). Transfer the seared chicken to the slow cooker.

Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned on the edges. Remove the skillet from the heat. Add the onions to the slow cooker, then add 1/4 cup of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Pour the water into the slow cooker.

Add the minced garlic, grated ginger, and tomato sauce to the slow cooker with the chicken and onion. Briefly stir, then place the lid on top, and turn the slow cooker on. Cook on high for 3 hours or low for 6 hours.

After 3 hours on high or 6 hours on low, the chicken should be fall-apart tender. Turn the slow cooker off, then add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.

To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro. Cool. Enjoy the EASY SLOW COOKER CHICKEN TIKKA MASALA recipes !!

EASY SLOW COOKER CHICKEN TIKKA MASALA VIDEO :