Slow Cooker Recipes That Are NOT Soup
- Erika Doty
- Aug 27
- 11 min read
Updated: Sep 2
Our lives are just busy. I always think, "After this week, it will slow down." But it doesn't. Ever.
Another rule of life: dinner. We need to eat. And I'd like it to be healthy and homemade. But who has the time when we have school, jobs, practices, games....the list never ends and we end up with a pizza or greasy bag full of who knows what at 9 o'clock at night.
Enter the slow cooker. I freaking LOVE mine! I use it multiple times a week. Even in the summer. But let's be honest - many slow cooker recipes out there are for soup...and right now, it's too hot to turn on my oven and it's really too hot for soup.
Babble collected the following list of not-soup slow cooker recipes to assist you during your busy weeks. Most of these take little to no prep (because, seriously, what's the point otherwise). Throw the ingredients into the slow cooker and set it in the morning...then TA-DA! dinner is ready whenever whomever in your house is home in the evening and hungry for a healthy, homecooked meal.
Pro Tip: Get the slow cooker with the digital, programmable screen. It's literally a "set it and forget it" situation. Worth. The. Money.
Roasts
One of my favorite things to cook in my slow cooker is a roast. It is SO easy and makes me feel all fancy and accomplished. Like, "Hey! I just cooked A ROAST for my family!" So very homemaker of me. Anyway, below are a few delicious variations that are all easy and hearty. Throw together a green salad on the side and you have quite the dinner spread for a weeknight.
Roast Version #1
Ingredients:
2-3 pounds chuck roast (or whatever cut you prefer)
1 can Cream of Celery soup
1 packet onion soup mix
1 small package of baby carrots
2 stalks celery, chopped
Yukon Gold potatoes (if not baby-size, cut in 1/2 or quarter)
1/2 yellow onion, chopped
2 Tablespoons steak sauce (like A1)
Dump it all in the slow cooker, cook for 6-8 hours on LOW.
Roast Version #2
Ingredients:
2-3 pounds chuck roast (or whatever cut you prefer)
1 can Cream of Mushroom soup
1 packet onion soup mix
1 small package of baby carrots
1 small package mushrooms, chopped or sliced
Yukon Gold potatoes (if not baby-size, cut in 1/2 or quarter)
1/2 yellow onion, chopped
2 Tablespoons steak sauce (like A1)
Dump it all in the slow cooker, cook for 6-8 hours on LOW.
Roast Version #3
Ingredients:
2-3 pounds chuck roast (or whatever cut you prefer)
1 packet ranch dressing powder mix
1 packet Italian dressing powder mix
1 packet brown gravy powder mix
1/2 cup water
Dump it all in the slow cooker, cook for 6-8 hours on LOW.
Balsamic Pot Roast
Ingredients:
4-5 lbs beef chuck roast
2 cup beef broth
½ cup brown sugar
½ cup balsamic vinegar
1 Tablespoon soy sauce
1 teaspoon salt
¼ teaspoon red pepper flakes
3 garlic cloves, pressed
Zest of ½ orange (or lemon)
Place meat in slow cooker. Whisk together remaining ingredients and dump on roast. Cook for 6-8 hours on LOW. Best served on top mashed potatoes.
Asian Baby Back Ribs
1/3 cup soy sauce
½ cup packed brown sugar
2 Tablespoons rice vinegar
2 Tablespoons cornstarch
1 teaspoon toasted sesame oil (or EVOO)
1 1” piece fresh ginger, peeled and sliced (or dash of ground ginger)
¼ teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
3-4 pounds baby-back ribs, cut into 8 pieces (2-3 bones each)
2-3 Tablespoons BBQ sauce
In a slow cooker, mix together all ingredients except the ribs and BBQ sauce. Add the ribs and turn to coat. Cook on LOW 6-7 hours (or on HIGH 3-4 hours) until the ribs are tender.
Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil-lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a small bowl. Add BBQ Sauce and mix well. Brush the meaty side of the ribs with the cooking liquid and broil. Baste several times with the juices until shiny and glazed.
Honey Soy Pork from NY Times Cooking
3 to 4pounds boneless, skinless pork shoulder
8 large garlic cloves, finely chopped
3 Tablespoons minced fresh ginger (from one 3-inch piece)
1 teaspoon red-pepper flakes, plus more to taste
2 teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus more lime wedges for serving
1 cup tamari or low-sodium soy sauce
1 cup honey
1 Tablespoon toasted sesame oil
For serving: Cooked rice, noodles or lettuce cups, for serving
For topping: Toasted sesame seeds, sliced scallions and chopped cilantro
Place the pork in slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cook on LOW 8-9 hours until the pork is very tender and shreds easily with a fork.
Using tongs, transfer the pork to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks. Then sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine.
Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
Chicken
Honey Garlic Glazed Chicken (A Babble Classic)
Ingredients:
4 boneless chicken thighs or breasts
4 garlic gloves, minced
1/3 cup honey
½ cup ketchup
½ cup soy sauce
½ teaspoon oregano
2 Tablespoons parsley (optional)
½ teaspoon toasted sesame seeds (optional)
Arrange chicken on bottom of crockpot. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley. Whisk until thoroughly combined. Pour over chicken. Cook on LOW 6-7 hours or HIGH for 4 hours. Remove lid and transfer chicken to a service plate. Spoon sauce over the chicken and sprinkle with sesame seeds.
Chicken Fajitas
Ingredients:
2-3 bell peppers, sliced
1 yellow onion, sliced
2 pounds chicken (breast, thighs)
2 Tablespoons taco seasoning
4 cloves garlic, chopped
Juice from one lime
1 can diced tomatoes
Put ½ peppers in bottom of slow cooker. Add onions. Add chicken. Sprinkle 1 Tablespoon taco seasoning on chicken, flip over and sprinkle other side with 2nd Tablespoon of seasoning. Add garlic. Add juice from ½ lime. Add diced tomatoes. Add remaining sliced pepper. Add remaining onion. Add juice from remaining ½ lime. Cook 3 hours on HIGH. Remove chicken, cut/shred and put back into slow cooker. Cook 10 minutes. Serve on warm tortillas.
Mexican Chicken
This one is so easy you could do it in your sleep.
Ingredients:
1-2 pounds chicken breasts or thighs
1 packet (or 3 Tablespoons) Taco Seasoning
1 jar favorite salsa or 1 can rotel tomatoes
Dump it all in a slow cooker and cook on HIGH 3-4 hours (or 6-7 on LOW). Shred with forks and use in tacos, burritos, bowls...you name it. Leftovers freeze really well.
Note: I've made this without the salsa/tomatoes. The liquid in the chicken cooks out so it still works and still has a ton of flavor. You can also make it without the taco seasoning - just chicken and a jar of your favorite salsa. Done.
Salsa Verde Version of (above) Mexican Chicken
A twist on the above recipe!
Ingredients:
1-2 pounds chicken breasts or thighs
1 jar salsa verde
1 j8 ounce package of cream cheese
Dump it all in a slow cooker and cook on HIGH 3-4 hours (or 6-7 on LOW). Shred with forks and top with avocado and cilantro.
Chicken Ragu from NY Times Cooking
Ingredients:
1.5 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
½ yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 Tablespoons tomato paste*
2 Tablespoons olive oil
1 sprig fresh thyme (or ½ teaspoon dried thyme)
1 sprig fresh oregano (or ½ teaspoon dried oregano)
1 ½ teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping ¼ cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of ¼ lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves
In a slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper. Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine. Cook on LOW about 6 hours, until the chicken is very tender.
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine. Divide among bowls and top with the ricotta mixture.
*Pro Tip: 🍅 Did you know you can buy tomato paste in a tube, like toothpaste? It makes it so easy to use just a Tablespoon or two at a time and not waste half a can. This is one of our favorites!
Chicken & Potatoes
Ingredients:
4-5 chicken breasts or thighs (boneless/skinless)
8-10 yukon gold potatoes, quartered
2 carrots, chopped in large chunks
2 celery stalks, chopped in large chunks
2 Tablespoons butter
2 garlic cloves, minced
2 ½ teaspoons Italian seasoning
Salt and Pepper to taste
1 Lemon, zested & juiced
1 can Cream of Chicken soup*
Place potatoes, carrots and celery into slow cooker covering the bottom in an even layer. Place chicken on top. Melt butter and garlic in saucepan. Once melted, remove from heat and add Italian seasoning, salt, pepper, lemon zest and lemon juice. Mix well. Add soup and mix well. Pour mixture onto chicken/veggies and stir. Cook on HIGH 3-4 hours.
*Can be made without soup: In crease butter to 4 Tablespoons, garlic to 3 cloves.
Creamy Italian Chicken
This one is not super healthy, but it is filling and delicious. Think: comfort food.
Ingredients:
4 chicken breasts
1-2 teaspoons Mrs. Dash’s Original seasoning blend
Black pepper
2 cans cream of chicken soup
1 packet Zesty Italian Seasoning mix
1 8-ounce block cream cheese, cubed
¼-1/2 cup milk, as needed
Noodles, rice or mashed potatoes for serving
Spray slow cooker with cooking spray. Add chicken, season with Mrs. Dash’s and pepper. Pour soup and dressing mix evenly over chicken. Add cream cheese on top. Cover and cook on LOW for 6 hours (or HIGH for 4 hours). Carefully shred chicken with two forks and mix up with the sauce. If it’s too thick, add the milk. Serve over noodles/rice/potatoes.
Sandwiches from the Slow Cooker
French Dip Sandwiches
Ingredients:
2-3 pounds chuck roast
2-3 cans Beef Consommé (enough to cover meat in slow cooker)
1 packet AuJus Sauce
Crusty rolls and sliced cheese for serving
Dump 1 can consommé into slow cooker, place roast on top. Pour remaining consommé over meat, enough to cover. Cook 8 hours on LOW, flip halfway (if you can). One hour before serving, shred meat and put back in slow cooker. Cook for 1 hour on LOW.
Serving: Cook AuJus sauce according to package directions. Serve meat on toasted buns with sliced cheese and a small bowl of AuJus sauce on the side for dipping.
Pulled Pork Sandwiches from Skinny Taste
There are a million slow cooker pulled pork recipes out there, and I've tried several. This one is our favorite, by far!
Ingredients:
1.25 pound boneless pork loin roast
1 teaspoon red wine vinegar
1 teaspoon liquid smoke
½ teaspoon garlic powder
½ teaspoon salt
Homemade BBQ Sauce (recipe below) or your favorite BBQ sauce
Place pork in slow cooker and season with vinegar, garlic powder, salt and liquid smoke. Cover and cook on LOW 8-12 hours, until tender. Remove pork and transfer onto a large dish. Shred pork with two forks and put back into slow cooker along with1 cup BBQ sauce. Cook on LOW for 1 more hour. Serve on toasted buns with sliced cheese, pickles, pickled onions... Also tasty on top of white or brown rice.
BBQ Sauce (I wouldn't include this if it wasn't totally delicious, and easy!)
1 1/3 cup tomato sauce
1/3 cup tomato paste
1/3 cup honey
½ cup + 3 Tablespoons red wine vinegar
¼ cup molasses
2 teaspoons liquid smoke
½ teaspoon cayenne pepper (or chili pepper)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
1/8 teaspoon cinnamon
1/8 teaspoon chili powder
Combine all in saucepan and cook on low heat for 25 minutes. Let cool and store in fridge.
Pulled Pork Chicken Sandwiches
Ingredients:
1-2 pounds chicken breasts
Favorite bbq sauce
Buns and toppings for serving
Place chicken in slow cooker and pour bbq sauce over, coating and covering the chicken. Cook on HIGH for 4 hours. Shred with forks and add more bbq sauce if needed. Serve on toasted buns with more bbq sauce, pickles, cheese, coleslaw...whatever sounds good!
Chicken Sloppy Joes
I made this for the first time last week and my family is now requesting this get placed in the regular meal rotation in our house. I adapted this recipe from a NYTimes Cooking recipe, as well as a sloppy joes recipe I grew up on...and threw in my own little twists. Hope you enjoy it.
Ingredients:
1.5 pounds ground chicken
1 Tablespoon olive oil
Salt, pepper and either a season-all or poultry seasoning for meat
1 small yellow onion, diced
2 celery stalks, diced
1/3 cup ketchup
2 Tablespoons tomato paste
2 Tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoke paprika (can increase if you want more heat)
1/2 teaspoon chipotle chili powder (can increase if you want more heat)
Red pepper flakes - optional, depending on how spicey you want it. (I skipped this one.)
In a skillet on medium heat, add oil. Then add the chicken, onion and celery. Season with salt, pepper and any other seasonings you'd like to add to the meat. Cook until meat is browned and veggies are translucent; transfer to slow cooker. Add the remaining ingredients to the slow cooker and stir to combine. Cook on LOW for 3-4 hours (holds up very well sitting at a "warm" setting for a few hours too). Serve on toasted buns with a slice of cheese (we liked provolone and pepper jack cheeses).
Healthy Turkey Pumpkin Chili
Yeah, I know. Chili is a lot like soup and we promised no soup. But! This one is too good not to share. It's easy, hearty and healthy! And it freezes well, so make a big pot, freeze half and in a month or two you'll be glad all you have to do is heat up some chili for a great dinner. Click on the image above or here for full recipe.
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