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Easy Slow Cooker Recipe
This easy slow cooker recipe needs just a handful of pantry staples and delivers a cozy, hearty one-pot meal with minimal fuss.
I’ve been tinkering with Crockpot dinners since my kids were in grade school, and this simple, comforting recipe has become our go-to when life gets hectic. It’s a classic stew that marries tender meat, garden-fresh veggies, and a rich, savory broth—all bubbling away while you tackle errands or curl up with a good book. What makes it special? Well, aside from the set-and-forget ease, it’s endlessly adaptable: swap chicken for beef, toss in seasonal produce, or stir in dried herbs you have on hand. You know what? Some of my fondest memories are of scooping this onto plates after a chilly soccer practice, watching my crew dive in with buttered bread in hand.
Why You’ll Love This Easy Slow Cooker Recipe
• No oven needed—just your Crockpot, so your kitchen stays cool.
• Truly set-and-forget: prep in 15 minutes, then let it work its magic.
• One pot meal—protein, veggies, and gravy all in one.
• Perfect for busy weeknights, lazy weekends, or meal planning for the week.
• Family-friendly flavors—mildly savory with room to customize spice levels.
• Budget-friendly ingredients—great use of affordable cuts like chicken thighs or stew meat.
• Leftovers reheat beautifully, making lunches something to look forward to.
• Healthy swaps are easy: veggie broth, plant-based protein, or extra beans.
Ingredients for This Easy Slow Cooker Recipe
• 2 pounds boneless, skinless chicken thighs (or beef stew meat; turkey breast works too)
• 1 large yellow onion, diced (white or sweet onion are fine)
• 3 cloves garlic, minced (use jarred garlic in a pinch)
• 4 medium carrots, peeled and cut into 1-inch chunks (baby carrots are okay—just halve them)
• 3 medium Yukon Gold potatoes, cut into 1-inch cubes (sweet potatoes for a twist)
• 2 cups low-sodium chicken broth (or beef/vegetable broth for dietary tweaks)
• 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted adds a smoky note)
• 1 tablespoon tomato paste (adds depth; double for richer color)
• 1 teaspoon dried thyme (fresh thyme sprigs work—just double the amount)
• 1 teaspoon dried rosemary, crumbled (or 1 tablespoon fresh, chopped)
• ½ teaspoon smoked paprika (regular paprika if that’s all you’ve got)
• Salt and black pepper, to taste (start with 1 teaspoon salt; adjust later)
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
• Fresh parsley, chopped (optional garnish for brightness)
Directions
1. Season and brown the meat. In a large skillet over medium-high heat, add a drizzle of oil, then season chicken or beef with salt and pepper. Brown on each side for about 3 minutes—just enough to seal in juices and add color. (Tip: Browning isn’t mandatory, but it deepens the flavor significantly.)
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Layer your veggies. Transfer onion, garlic, carrots, and potatoes into the slow cooker. Distribute evenly so every spoonful is full of color.
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Add meat and liquids. Nestle the browned meat among the vegetables, pour in chicken broth and diced tomatoes, then stir in tomato paste, thyme, rosemary, and paprika. Give everything a gentle stir—no need for perfection.
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Cook low and slow. Cover, set Crockpot to LOW, and cook for 6–8 hours (or on HIGH for 3–4 hours). You’ll know it’s done when meat is tender and veggies slide apart at the touch of a fork.
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Thicken the stew. About 15 minutes before serving, whisk the cornstarch slurry again, pour into the cooker, and stir gently. If you like a thinner broth, skip this step—or add an extra half cup of broth.
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Final taste and garnish. Season to taste with additional salt and pepper. Sprinkle fresh parsley over each bowl for a pop of green—honestly, it makes all the difference.
Servings & Timing
Yield: Serves 6
Prep Time: 15 minutes (chopping veggies, browning meat)
Cook Time: 6–8 hours on LOW (3–4 hours on HIGH)
Total Time: Roughly 6 hours 15 minutes to 8 hours 15 minutes—perfect for a set-and-forget dinner
Variations
• Swap in beef stew meat and add ½ cup red wine for a richer flavor.
• Make it vegetarian by replacing meat with 1½ cups dried lentils and using vegetable broth.
• Stir in 1 cup chopped mushrooms and a splash of soy sauce for umami depth.
• Add cubed sweet potatoes and a dash of cinnamon for a subtly sweet twist.
• Turn it Southwest: omit tomatoes, use black beans, corn, chili powder, and top with avocado.
• Toss in pearl barley instead of potatoes for a chewy, grain-filled stew.
Storage & Reheating
Store cooled leftovers in airtight containers. In the fridge, it’ll stay fresh for up to 4 days; in the freezer, up to 3 months. To reheat, thaw overnight (if frozen) and warm gently on the stovetop over medium heat, stirring now and then. Microwaving works too—just cover and heat in 1-minute bursts, stirring in between. For make-ahead meals, assemble everything in a freezer-safe bag, freeze flat, then dump into the slow cooker on cook day.
Notes
• Browning the meat first is optional but adds that restaurant-style depth—trust me.
• If you prefer a soupier consistency, skip the cornstarch and add an extra cup of broth.
• Taste and season at the end: slow cooking can mellow spices, so a final pinch of salt or pepper brightens it up.
• I learned that layering veggies on the bottom prevents anything from scorching.
• For extra creaminess, stir in ½ cup Greek yogurt (off-heat) just before serving—especially lovely in winter.
FAQs
Q: Can I use frozen chicken or beef straight from the freezer?
A: You can, but plan on adding an extra hour on LOW (or 30 minutes on HIGH) to reach safe temperatures.
Q: How do I prevent veggies from getting mushy?
A: Cut them into larger chunks and add firmer veggies (like potatoes) toward the end of cooking.
Q: Is this recipe gluten-free?
A: Yes—just swap cornstarch for a gluten-free thickener like arrowroot powder.
Q: Can I double the recipe for a crowd?
A: Absolutely—just ensure your slow cooker can handle the volume (at least 6 quarts).
Q: What’s the best cut of meat for this stew?
A: Boneless, skinless chicken thighs stay juicy; beef chuck or stew meat works beautifully too.
Q: How do I adjust the spice level?
A: Add a pinch of red pepper flakes or a dash of hot sauce in step 3 for a gentle kick.
Q: My broth tastes flat—any tips?
A: A splash of vinegar or lemon juice at the end wakes up the flavors.
Q: Can I make this on the stovetop instead?
A: Yes—brown everything in a Dutch oven, add liquids, then simmer covered for 1½–2 hours.
Conclusion
This easy slow cooker recipe brings together simple ingredients into a heartwarming, one-pot meal that feels like home. It’s versatile, forgiving, and practically foolproof—ideal for anyone craving a comforting dinner without the hassle. Give it a try, leave me a note on how it turned out, and explore more slow cooker ideas in my recipe archive—because everyone deserves a little kitchen magic.
Easy Slow Cooker Recipe
Ingredients
- 2 pounds boneless, skinless chicken thighs (or beef stew meat; turkey breast works too)
- 1 large yellow onion, diced white or sweet onion are fine
- 3 cloves garlic, minced use jarred garlic in a pinch
- 4 medium carrots, peeled and cut into 1-inch chunks baby carrots are okay—just halve them
- 3 medium Yukon Gold potatoes, cut into 1-inch cubes sweet potatoes for a twist
- 2 cups low-sodium chicken broth (or beef/vegetable broth for dietary tweaks)
- 14.5 ounce diced tomatoes, undrained fire-roasted adds a smoky note
- 1 tablespoon tomato paste adds depth; double for richer color
- 1 teaspoon dried thyme fresh thyme sprigs work—just double the amount
- 1 teaspoon dried rosemary, crumbled or 1 tablespoon fresh, chopped
- 1/2 teaspoon smoked paprika regular paprika if that’s all you’ve got
- Salt and black pepper, to taste start with 1 teaspoon salt; adjust later
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening
- Fresh parsley, chopped optional garnish for brightness
Instructions
- In a large skillet over medium-high heat, add a drizzle of oil. Season chicken or beef with salt and pepper. Brown on each side for about 3 minutes to seal in juices and add color.
- Transfer onion, garlic, carrots, and potatoes into the slow cooker. Distribute evenly to ensure every spoonful is full of color.
- Nestle the browned meat among the vegetables, pour in chicken broth and diced tomatoes, then stir in tomato paste, thyme, rosemary, and paprika. Give everything a gentle stir.
- Cover, set Crockpot to LOW, and cook for 6–8 hours (or on HIGH for 3–4 hours). The stew is done when the meat is tender and veggies slide apart at the touch of a fork.
- About 15 minutes before serving, whisk the cornstarch slurry again, pour into the cooker, and stir gently. Adjust thickness as desired.
- Season to taste with additional salt and pepper. Sprinkle fresh parsley over each bowl for a pop of freshness.
