Greens & Chocolate

Slow Cooker Japanese BBQ Beef

Taylor Ellingson — Thu, 22 Oct 2026 17:53:03 +0000

Slow Cooker Japanese BBQ Beef is tender shredded chuck roast cooked in Bachan's sauce, then piled on rice with cucumber, green onion, and sesame seeds.

Crocktober keeps rolling, and this one might be the easiest recipe of the whole series. Slow Cooker Japanese BBQ Beef takes four ingredients, a few minutes of prep, and a full day of doing nothing while your slow cooker turns a chuck roast into tender, saucy shredded beef. If you love cozy beef dinners like my Slow Cooker Beef Stew and Slow Cooker Beef Chili, this one belongs in your rotation too.

The secret is Bachan's Japanese BBQ Sauce. It's sweet, savory, and full of soy, ginger, and garlic flavor, so it does all the seasoning work for you. Pile the beef over rice with crisp cucumber, green onions, and sesame seeds for a bowl dinner that's just as easy as my Greek Chicken Meatball Bowls and every bit as satisfying as takeout-style favorites like Honey Cashew Chicken.

Why You'll Love This Recipe

Minimal Ingredients - Just chuck roast, onion, garlic, broth, and a cup of Japanese BBQ sauce for this flavorful beef!
Hands-Off Cooking - Cook it on low for 8 to 9 hours or on high for 4 hours.
Customizable- Everyone builds their own bowl with the toppings they like. Or you can use it on top of roasted sweet potatoes or in a burrito.

Key Ingredients

Chuck Roast - This cut of beef is perfect for the slow cooker because it has enough fat and connective tissue to turn fall-apart tender over a long cook. Leaner cuts can dry out.
White Onion - Diced, it melts into the sauce and adds sweetness.
Beef broth - Just enough liquid to keep things moist without watering down the sauce.
Bachan's Original Japanese BBQ Sauce - I use the Original flavor. Bachan's also makes Hot & Spicy, Yuzu, and Low Sodium versions if you want to switch it up.

Variations and Substitutions

Different Beef - Boneless short ribs or brisket also shred well. Chuck roast is still the most tender and budget-friendly choice.

Different Protein - Boneless, skinless chicken thighs work with the same sauce. They cook faster, so check them after about 4 to 5 hours on low.

Lower Sodium - Use low-sodium beef broth if you want to control the salt, or swap in water in a pinch.

Make it Spicy - Use Bachan's Hot & Spicy, or add a drizzle of sriracha or a pinch of red pepper flakes to each bowl.

Rice Swap - Try brown rice, jasmine rice, or cauliflower rice for a lower-carb bowl.

Load up the bowls - Add shredded carrots, edamame, sliced avocado, or quick-pickled red onions.

How to Make Slow Cooker Japanese BBQ Beef

Step 1.

Optional: sear the chuck roast on each side before adding it to the slow cooker. Place the chuck roast in the slow cooker and scatter the diced onion around it.
Pour the beef broth and Bachan's over the top. Cover and cook on low for 8 to 9 hours or on high for 4 hours, until the beef shreds easily with a fork.

Step 2.

Shred the beef right in the slow cooker with two forks, removing any large pieces of fat. Stir it into the sauce so every bite is coated. Serve over rice, on sweet potatoes, in burritos, or lettuce wraps!

Expert Tips

Serving - I serve this as rice bowls: ½ cup of cooked rice per person, a big scoop of beef, then diced cucumber, green onions, and a sprinkle of sesame seeds. The cool, crunchy cucumber balances the rich, saucy beef. For a heartier meal, add roasted or Air Fryer Sweet Potatoes on the side. Their caramelized edges go great with the sweet-savory sauce

Use Chuck Roast - Its fat and connective tissue break down over the long cook, which is what makes the beef shred easily and stay juicy.

Lid On - Every time you lift it, heat escapes and the cook time gets longer.

Shred it in the sauce - Shredding the beef right in the slow cooker lets it soak up the Bachan's as it sits.

Cooking Time- For the most tender beef, I recommend cooking this recipe on low for 8-9 hours. While you can cook it on high for 4 hours, the low and slow method really helps break down the meat so it shreds easily.

Storage - Store leftover beef in an airtight container in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop with some of the sauce until heated through. Store the rice and fresh toppings separately for the best texture.

Freezer Meal - This recipe freezes really well as a freezer meal. Simply place the chuck roast, BBQ sauce, onion, garlic, and broth in a freezer bag and freeze for up to 4-5 months. Thaw overnight in the fridge and cook according to directions. You can also freeze after it has been cooked. Let the shredded beef cool and transfer it to a freezer-safe container or bag with some of the sauce. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Slow Cooker Japanese BBQ Beef Recipe FAQs

What cut of beef is best for Slow Cooker Japanese BBQ Beef?

Chuck roast is my favorite cut of beef for this recipe because it becomes incredibly tender when cooked in the slow cooker. You could also use a beef brisket or bottom round roast, although the texture and cooking time may vary.

Can I use a different Japanese BBQ sauce?

Yes! I love using Bachan's Original Japanese BBQ Sauce because it has the perfect balance of sweet and savory flavors. However, you can use another brand of Japanese BBQ sauce if that's what you have on hand. Just keep in mind that the flavor and sweetness may be slightly different.

Can I make this Japanese BBQ Beef in the Instant Pot?

While I have not tried this, I think it would work just fine. To make this recipe in the Instant Pot, cut the chuck roast into large chunks and add it to the pot with the onion, beef broth, and Japanese BBQ sauce. Cook on high pressure for approximately 60 minutes, followed by a 15-minute natural pressure release. Check that the beef is fork-tender before shredding. If it's still tough, cook for another 10-15 minutes.

What should I serve with Japanese BBQ Beef?

My favorite way to serve this slow cooker Japanese BBQ beef is over white rice with diced cucumbers, green onions, and sesame seeds. You could also serve it with brown rice, cauliflower rice, or roasted sweet potatoes or steamed broccoli for some extra veggies. It's also delicious in lettuce wraps!

Other Recipes to Consider

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.

Slow Cooker Japanese BBQ Beef

Tender chuck roast slow-cooked in Bachan's Japanese BBQ Sauce, shredded, and served over rice with cucumber, green onions, and sesame seeds for an easy, hands-off dinner.

Course Main Course

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 454kcal

Author Taylor Ellingson

Equipment

Slow Cooker

Ingredients

For the Japanese BBQ Beef

2-3 lbs chuck roast
1 white onion diced
6 cloves garlic minced
½ cup beef broth
1 cup Bachan's Original Japanese BBQ Sauce

For Serving

3 cups cooked rice ½ cup per serving
Diced cucumber
Diced green onions for topping
Sesame seeds for topping

Instructions

Optional: sear the chuck roast. You can do this either in a slow cooker with the sauté function or on the stove top. Heat 2 tablespoon of olive oil over high heat and cook the chuck roast for 3-4 minutes on each side, until golden brown.
Place the chuck roast in the slow cooker and add the diced onion.
Pour the beef broth and Bachan's BBQ sauce over the roast.
Cover and cook on low for 8 to 9 hours or on high for 4 hours, until the beef is fork-tender.
Shred the beef in the slow cooker with two forks, discarding large pieces of fat, and stir to coat it in the sauce.
Serve over rice, topped with cucumber, green onions, and sesame seeds. I also like to drizzle a little extra Japanese BBQ sauce on the bowls

Notes

For a thicker sauce, simmer the cooking liquid on the stove for 5 to 10 minutes before tossing it with the beef.
Serve with roasted sweet potatoes for a heartier meal.
Refrigerate leftovers up to 4 days or freeze up to 3 months.

Nutrition

The post Slow Cooker Japanese BBQ Beef appeared first on Greens & Chocolate.

Slow Cooker French Onion Meatballs

Taylor Ellingson — Wed, 21 Oct 2026 15:30:52 +0000

These Slow Cooker French Onion Meatballs are an easy dump-and-go dinner made with tender meatballs, sweet onions, a rich and savory French onion gravy, and melted Gruyère cheese. With just a few minutes of prep, the slow cooker does all the work!

Quick Look: Slow Cooker French Onion Meatballs

Ready In: About 5½ to 6½ hours on low (10 minutes hands-on), 2½ to 3 hours on high.

Serves: 6

Calories: 483 Calories

Main Ingredients: Frozen meatballs, yellow onions, beef broth, French onion dip mix, Gruyère cheese

Why You'll Love It: 10 minutes of prep, no thawing or browning, and a cozy French onion gravy the whole family loves

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My kids love meatballs, so I'm always looking for new ways to serve them, and this recipe was no different. The French onion flavor was a hit with everyone at the table, and the kids happily ate their meatballs piled on top of mashed potatoes.

It's also about as easy as a weeknight dinner gets. Frozen meatballs, sliced onions, and a quick whisked sauce go straight into the slow cooker. A few hours later you thicken the gravy, melt Gruyère over the top, and dinner is ready.

If your family loves a cozy crock pot dinner, try my Slow Cooker Cheeseburger Soup, Slow Cooker Chili Cornbread Casserole, or Crockpot Marry Me Chicken Pasta next. You'll find plenty more in my slow cooker recipes.

Why You'll Love This Recipe

Minimal Prep - Slice the onions, mince the garlic, whisk the sauce, and you're done.

Dump and Cook - The meatballs go into the slow cooker straight from the freezer.

Kid Approved - Meatballs were already a favorite in our house, and the French onion gravy won everyone over.

French onion flavor without the fuss - You get that cozy French onion soup taste without standing at the stove caramelizing onions.

Easy to Serve - Spoon it over mashed potatoes, egg noodles, or rice, or serve it with crusty bread.

Key Ingredients

Frozen Beef Meatballs - I used a 32 ounce but some bags come in 25 ounce bags...either will work. Beef meatballs pair naturally with the beef broth.

Yellow Onions - Two large onions, thinly sliced. They soften in the broth and give the sauce its French onion flavor.

Low-sodium Beef Broth - The base of the gravy. Low sodium keeps things from getting too salty, since the dip mix adds salt too.

Dry French Onion Dip Mix - Adds concentrated onion flavor and seasoning in one step.

Gruyère Cheese - Melts smoothly over the meatballs, just like the top of a bowl of French onion soup.

Substitutions and Variations

Different Cheese - Swiss or provolone are good stand-ins if you can't find Gruyère.

Meatballs - Turkey or chicken meatballs work if that's what your family prefers. Just make sure they're the frozen, fully cooked kind.

Broth - Regular or low sodium beef broth work, just be sure to taste before serving, since the sauce will be saltier with regular beef broth.

Gluten free - Check the labels on your meatballs, Worcestershire sauce, and dip mix, since some brands contain wheat.

How to Make Slow Cooker French Onion Meatballs

Step 1.

Place the sliced onions, garlic, and frozen meatballs in the bottom of a 6-quart slow cooker. Add the beef broth, French onion dip mix, garlic Worcestershire sauce, thyme, white wine vinegar, and black pepper and give it a little stir.

Step 2.

Cover and cook on LOW for 5 to 6 hours or HIGH for 2½ to 3½ hours, until the onions are tender and the meatballs are heated through.

Step 3.

In a small bowl, whisk together the cornstarch and cold water. Stir it into the slow cooker, cover, and cook on HIGH for another 15 to 20 minutes, until the sauce has thickened.

Step 4.

Sprinkle the shredded Gruyère over the meatballs. Cover and cook for another 5 to 10 minutes, until the cheese is melted. Garnish with fresh parsley and serve over mashed potatoes, egg noodles, or rice, or with crusty bread.

Expert Tips

French Onion Dip Mix - Use dry French onion dip seasoning, not prepared dip. Different brands vary in saltiness, so low-sodium beef broth is recommended.

Serving Suggestion - my family loved these meatballs on top of mashed potatoes but noodles and rice would also work. You could also serve them alongside some crusty bread and a nice Autumn Salad.

Slice the Onions Thin - Thin slices turn soft and silky in the broth. Thick slices can stay a little crunchy.

Mix the Cornstarch with Cold Water - Whisking the cornstarch into cold water first keeps the gravy from getting lumpy.

Wait to Add the Cheese - Adding the Gruyère at the very end keeps it melty instead of greasy.

Meatballs - I used frozen fully cooked beef meatballs work best, but turkey meatballs are another option.

Storage - Store leftovers in an airtight container in the refrigerator for 3-4 days.

Reheating - Reheat in the microwave or on the stovetop, adding a splash of beef broth if the gravy has thickened.

Freezer Meal - to make these French onion meatballs into a freezer meal, simply combine the meatballs, sliced onion, French onion soup mix, Worcestershire, garlic, dried thyme, and white wine vinegar in a freezer bag along with 2 beef bouillon cubes. One you're ready to cook, transfer the contents of the bag to your slow cooker, top with 2 cups of water, and cook according to instructions.

Slow Cooker French Onion Meatballs Recipe FAQs

Do I need to thaw the meatballs first?

No. This recipe uses frozen, fully cooked meatballs, so they only need to heat through in the slow cooker. If you want to double check, they should reach 165°F in the center before serving.

How do I store leftover meatballs?

Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or on the stove until hot all the way through.

Can I use homemade meatballs instead of frozen meatballs?

Yes! You can use homemade meatballs in this recipe. I recommend baking them first so they hold their shape while cooking in the slow cooker. You can also use refrigerated, fully cooked meatballs. Cooking times may vary depending on the size of the meatballs.

Can I make these meatballs without the French onion mix?

Yes. If you don't have French onion dip mix, you can substitute 1 teaspoon onion powder, ½ teaspoon garlic powder, and 1 teaspoon beef bouillon paste. You can also add a little extra Worcestershire sauce for more savory flavor.

How do I thicken the French onion gravy?

The easiest way to thicken the gravy is with a cornstarch slurry. Simply whisk together 2 tablespoons cornstarch and ¼ cup cold water, then stir it into the slow cooker during the last 15-20 minutes of cooking. Turn the slow cooker to HIGH and let the gravy thicken.

Can I prep these French onion meatballs ahead of time?

Yes! You can slice the onions and mix together the sauce ingredients up to 24 hours in advance. Store everything separately in the refrigerator until you're ready to cook. This makes prep even quicker on busy mornings if you're wanting to get it in the slow cooker before you leave the house for the day.

Can I freeze leftover French onion meatballs?

Yes! Allow the cooked meatballs and gravy to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months for best quality. I recommend freezing them without the Gruyère cheese and adding fresh cheese when reheating.

Other Recipes to Consider

Slow Cooker French Onion Meatballs

These Slow Cooker French Onion Meatballs are an easy dump-and-go dinner made with tender meatballs, sweet onions, a rich and savory French onion gravy, and melted Gruyère cheese. With just a few minutes of prep, the slow cooker does all the work!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings - 8 servings

Calories 439kcal

Author Taylor Ellingson

Ingredients

25-30 ounces frozen fully cooked meatballs
2 large yellow onions thinly sliced
3 cloves garlic minced
2 ½ cups low-sodium beef broth
1 packet dry French onion dip mix
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 tablespoon white wine vinegar
½ teaspoon black pepper
2 tablespoons cornstarch
¼ cup cold water
1 cup shredded Gruyère cheese
Fresh parsley for garnish (optional)

Instructions

Place the sliced onions, garlic, and frozen meatballs in the bottom of a 6-quart slow cooker.
Add the beef broth, French onion dip mix, Worcestershire sauce, thyme, white wine vinegar, and black pepper and give it a little stir.
Cover and cook on LOW for 5-6 hours or HIGH for 2½-3½ hours, until the onions are tender and the meatballs are heated through.
In a small bowl, whisk together the cornstarch and cold water. Stir into the slow cooker.
Cover and cook on HIGH for another 15 minutes, until the sauce has thickened.
Sprinkle the shredded Gruyère cheese over the meatballs.
Cover and cook for another 5-10 minutes, until the cheese is melted.
Garnish with fresh parsley and serve over mashed potatoes, egg noodles, rice, or with crusty bread.

Notes

Slice the Onions Thin - Thin slices turn soft and silky in the broth. Thick slices can stay a little crunchy.

Mix the Cornstarch with Cold Water - Whisking the cornstarch into cold water first keeps the gravy from getting lumpy.

Wait to Add the Cheese - Adding the Gruyère at the very end keeps it melty instead of greasy.

Nutrition

The post Slow Cooker French Onion Meatballs appeared first on Greens & Chocolate.

Slow Cooker Garlic Parmesan Chicken Sliders

Taylor Ellingson — Sun, 18 Oct 2026 18:16:54 +0000

Slow Cooker Garlic Parmesan Chicken Sliders are an easy, cheesy dinner made with tender shredded chicken, creamy garlic Parmesan sauce, melted mozzarella cheese, and buttery Hawaiian rolls. These crockpot chicken sliders are perfect for busy weeknights, game days, or feeding a crowd!

Quick Look: Slow Cooker Garlic Parmesan Chicken Sliders

Ready In: ~5 hours

Serves: 4-6

Calories: 800 Calories

Main Ingredients: chicken, garlic parmesan sauce, Havarti cheese, butter, Parsley, slider buns

Why You'll Love It: Slow Cooker Garlic Parmesan Chicken sliders are a super easy. family friendly, and flavorful recipe that's perfect for a busy weeknight!

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Crocktober is still going strong over here, and these garlic chicken sliders are the latest addition to the lineup. Chicken breasts cook low and slow in garlic Parmesan sauce with a little cream cheese, then get shredded, piled onto Hawaiian rolls with mozzarella or provolone, and baked until the tops are golden.

This is the kind of dinner that works so well on a busy weeknight. You put the chicken in the slow cooker in the morning, and when dinner rolls around you're about 20 minutes away from a pan of hot sliders. They're family friendly, easy to eat with your hands, and they disappeared in no time at our house. We served them with tater tots and air fryer broccolini for an easy, complete dinner.

If your family loves an easy slow cooker chicken dinner, try my Slow Cooker Teriyaki Chicken or Crockpot Marry Me Chicken Pasta next. And if sliders are your thing, my Big Mac Sliders and Slow Cooker Apple Cider Pulled Pork are both great on Hawaiian rolls too. You can find the rest of this year's Crocktober lineup in my slow cooker recipes.

Why You'll Love This Recipe

Hands-Off - The slow cooker handles the chicken, so the only real work is shredding and assembling.

Family Friendly - Mild, cheesy, and served on soft Hawaiian rolls, these are an easy sell for kids.

Short ingredient list - The garlic Parmesan sauce does the heavy lifting on flavor, so you don't need a long list of spices.

Key Ingredients

Chicken - They cook up tender in the slow cooker and shred easily with two forks.

Sweet Baby Ray's Garlic Parmesan Sauce - This is the shortcut that gives the chicken its garlicky, buttery flavor without any extra seasoning.

Parmesan Cheese - Freshly grated Parmesan gets stirred in after shredding for extra savory flavor.

Hawaiian Slider Rolls - Slightly sweet and soft, they balance out the rich, cheesy filling.

Havarti Cheese - Melts over the chicken and holds the sliders together.

Garlic Butter Topping - Melted butter, garlic powder, and dried parsley brushed on top gives the rolls a golden, buttery finish.

Substitutions and Variations

Chicken Thighs - Boneless, skinless thighs work in place of breasts and stay a little juicier.

Cheese Swap - Provolone or a mozzarella and provolone blend can replace Havarti cheese.

Add Some Spice - Stir a pinch of red pepper flakes into the shredded chicken for the adults at the table.

Different Rolls - Any soft slider buns work if you can't find Hawaiian rolls, they'll just be less sweet.

How to Make Slow Cooker Garlic Parmesan Chicken Sliders

Step 1.

Add the chicken, garlic parmesan sauce, and broth to a slow cooker. Cook on low for 6-7 hours, until it shreds easily. Add the cream cheese and Parmesan cheese and cook another 20 minutes. Stir well to combine.

Step 2.

Assemble the sliders. Add the chicken on top of the buns and top with cheese. Place slider buns on top and then brush with melted butter, garlic, and parsley combination. Bake at 350 degrees F covered for 15-20 minutes, until cheese is melted. Remove the foil for the last 5 minutes.

Expert Tips

Drain the Filling - Use a slotted spoon when you add the chicken to the rolls. Extra liquid is what makes the bottom buns soggy.

Serving Suggestions - We served these with tater tots and air fryer broccoli, and it made an easy, kid-approved dinner plate. Sweet Potato Fries, a simple green salad with honey mustard dressing, or fresh fruit would all work too.

Storage - Keep leftover sliders in an airtight container in the fridge for up to 3 to 4 days.

Reheat - Cover with foil and warm in a 350°F oven for about 10-15 minutes, until heated through. The microwave works in a pinch, but the rolls will be softer.

Make Ahead - Cook and shred the chicken up to a day ahead and refrigerate it. Assemble and bake right before serving.

Slow Cooker Garlic Parmesan Chicken Sliders Recipe FAQs

How do I keep the sliders from getting soggy?

Use a slotted spoon to add the chicken so the extra sauce stays behind, and bake them right after assembling.

Can I make these ahead of time?

Yes. Cook and shred the chicken up to a day ahead, then assemble and bake when you're ready to eat. Assembling fully ahead can make the bottom buns soft.

What size of slow cooker should I use for these garlic chicken sliders?

A 4 to 6 quart slow cooker fits 2 pounds of chicken breasts.

Slow Cooker Garlic Parmesan Chicken Sliders

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings servings

Calories 842kcal

Author Taylor Ellingson

Ingredients

Garlic Parmesan Chicken

1 ½ lbs boneless skinless chicken breasts
¾ cup Sweet Baby Ray's Garlic Parmesan Sauce
¼ cup chicken broth
2 oz cream cheese cubed
½ cup freshly grated Parmesan cheese

Sliders

12 Hawaiian rolls or Hawaiian roll slider buns
6 slices Havarti cheese
3 tablespoon unsalted butter melted
½ teaspoon garlic powder
1 teaspoon dried parsley

Instructions

Add the chicken breasts to the bottom of a slow cooker. Pour the garlic Parmesan sauce and chicken broth over the chicken.
Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
Shred the chicken with two forks and add the cream cheese. Cook another 15-20 minutes on high, until the cream cheese is melted. Mix well to combine.
Stir in the Parmesan cheese until combined.
Preheat the oven to 350°F. Lightly grease a 9x9"-inch baking dish.
Place the bottom half of the slider rolls in the prepared baking dish.
Spread the shredded garlic Parmesan chicken evenly over the rolls, using a slotted spoon if the filling has excess liquid.
Top with sliced Havarti cheese and place the top half of the rolls on top.
In a small bowl, mix together the melted butter, garlic powder, and dried parsley. Brush the mixture evenly over the tops of the rolls.
Cover with foil and bake for 15-20 minutes, until the cheese is melted. Remove the foil for the last 5 minutes to get the tops golden brown.
Slice into individual sliders and serve warm.

Notes

Garlic Parmesan Sauce - I recommend Sweet Baby Ray's, but another brand will work. Add additional sauce after shredding if you prefer a stronger garlic Parmesan flavor.

Cheese - Provolone or an Italian cheese blend can be substituted for mozzarella.

Make Ahead - Prepare the shredded chicken up to 2 days in advance and refrigerate. Reheat before assembling the sliders.

Storage - Store leftovers in an airtight container in the refrigerator for 3-4 days.

Prevent Soggy Rolls - Avoid adding excess cooking liquid to the sliders. You can also lightly toast the bottom rolls before assembling.

Nutrition

The post Slow Cooker Garlic Parmesan Chicken Sliders appeared first on Greens & Chocolate.

Slow Cooker Beef Broth Bowls

Taylor Ellingson — Tue, 13 Oct 2026 16:07:04 +0000

These Slow Cooker Beef and Rice Broth Bowls start with a red curry coconut broth that simmers all day while you go about yours. Right before dinner, you crisp up some soy-glazed ground beef, pile it over rice, and ladle the warm broth on top.

Quick Look: Slow Cooker Beef Broth Bowls

Ready In: 8 hours

Serves: 4-6

Calories: 474 Calories

Main Ingredients: vegetable broth, curry paste, coconut milk, beef, soy sauce, garlic, ginger

Why You'll Love It: Slow Cooker Beef Broth Bowls are a super easy and mostly hands-off recipe that the entire family will love!

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Broth bowls are having a moment, and this is my slow cooker version. The broth does its thing on low for 6 to 8 hours, so the only real work happens in the last 20 minutes: browning the beef until it gets those crispy, caramelized edges. It's an easy dinner for a busy weeknight, and everyone can top their own bowl.

[Taylor: add your family detail here. Who went back for seconds, how the kids handled the broth, etc.]

If you love a cozy bowl of broth like we do, try my Slow Cooker Short Rib Soup with Gochujang Coconut Broth or this Slow Cooker Cheeseburger Soup. For more rice bowl dinners, my Greek Turkey Rice Bowls and Chicken Gyro Bowls are on repeat here, and you can find all of my slow cooker recipes here.

Why You'll Love This Recipe

Hands-off Broth - Everything for the broth goes into the slow cooker in the morning, and it cooks on low all day.

Crispy Beef in Minutes - The ground beef browns in one skillet while the coconut milk warms through in the last 20 minutes.

Build-your-own Bowls - Rice, beef, broth, and toppings all go on the table, so everyone can make their bowl the way they like it.

Pantry-Friendly - Soy sauce, curry paste, sesame oil, and coconut milk are easy to keep on hand.

Key Ingredients

Red Curry Paste - Adds warmth and color to the broth without a long list of spices.

Fresh Ginger and Garlic - Simmering all day mellows them into the broth.

Shallot - Sliced and cooked right in the broth for a little sweetness.

Full-fat Coconut Milk - Stirred in at the end so the broth turns creamy without breaking.

Ground Beef - Browned without stirring at first so it gets crispy, caramelized edges.

Rice Vinegar and Soy Sauce - Cook down with the beef into a savory glaze.

Toppings - Sliced cucumbers, cilantro, and green onions add crunch and freshness.

Substitutions and Variations

Different Protein - Swap in ground chicken or ground turkey for the beef. However, the leaner meat may not crisp quite as much.

Chicken or Beef Broth - Use in place of vegetable broth for a richer base.

Brown Rice or Jasmine Rice - Any cooked rice works as the base of the bowl.

Extra Toppings - Shredded carrots, lime wedges, or a drizzle of sriracha for the grown-ups.

Milder Broth - Ladle their bowls with less broth and more rice and beef.

How to Make Slow Cooker Beef Broth Bowls

Step 1.

Add the vegetable broth, shallot, garlic, soy sauce, red curry paste, sesame oil, and ginger to the slow cooker and stir. Cover and cook on low for 6 to 8 hours.
Add the coconut milk. Stir in the coconut milk and cook for 20 more minutes.

Step 2.

While the coconut milk cooks, heat the sesame oil in a large nonstick skillet over medium heat. Add the ground beef and let it cook without touching it for 4 minutes minutes, until the bottom is browned and crispy. Flip it and give the other side the same 4 minutes.Break the beef into crumbles with a spatula and keep cooking until it's cooked through. Pour in the rice vinegar, soy sauce, garlic powder, and ¼ cup water and stir. Then leave it alone for 4 to 5 minutes, until the liquid cooks off and starts to caramelize on the bottom of the pan.

Step 3.

Scoop rice into each bowl, top with the crispy beef, and ladle the broth over it. Finish with cucumbers, cilantro, and green onions.

Expert Tips

Don't Stir the Beef Too Soon - Leaving it alone for 4-5 minutes on each side...this is what gives you the crispy bits.

Use a Nonstick Skillet - It lets the glaze caramelize on the bottom without sticking and burning.

Wait on the Coconut Milk - Adding it in the last 20 minutes keeps the broth smooth and creamy.

Taste Before Serving - Curry paste and soy sauce vary by brand, so taste before you ladle. I use the Thai Kitchen brand and my broth was not spicy at all (aka kid friendly)

Slow Cooker Beef Broth Bowls Recipe FAQs

Is this broth spicy?

I used Thai Kitchen brand of red curry paste and it was not spicy at all. My kids all ate it and loved it! I added a spoonful of chili crisp for a bit of heat in my broth bowl.

Can I cook this broth on high?

This recipe was only tested on low for 6 to 8 hours, however I do think high for 4 hours would work.

Can I make this head of time?

Yes. Make the broth and beef ahead, store them separately, and reheat both right before serving.

Why does the beef cook separately?

Beef simmered in the slow cooker comes out soft. Browning it in a skillet is what gives it the crispy, caramelized edges.

Other Beef Recipes to Consider

Slow Cooker Beef Broth Bowls

A creamy red curry coconut broth simmers in the slow cooker all day, then gets ladled over rice and soy-glazed crispy ground beef. Top with cucumbers, cilantro, and green onions for an easy weeknight dinner.

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 8 30

Total Time 8 45

Servings servings

Calories 474kcal

Author Taylor Ellingson

Ingredients

Broth

3 cups vegetable broth
1 shallot sliced
4 cloves garlic minced
3 tablespoons soy sauce
1 tablespoon red curry paste
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
13.5 oz full-fat coconut milk

Crispy Beef

1 lb ground beef
1 teaspoon sesame oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon garlic powder
¼ cup water

To serve:

3 cups cooked rice
Sliced cucumbers, cilantro, green onions

Instructions

Add everything for the broth except the coconut milk to the slow cooker and stir. Cover and cook on low for 6 to 8 hours.
Stir in the coconut milk and cook for 20 more minutes.
While the coconut milk cooks, heat the sesame oil in a large nonstick skillet over medium heat.
Add the ground beef and let it cook without touching it for 2 to 3 minutes, until the bottom is browned and crispy. Flip it and give the other side the same 2 to 3 minutes.
Break the beef into crumbles with a spatula and keep cooking until it's cooked through.
Pour in the rice vinegar, soy sauce, garlic powder, and ¼ cup water and stir. Then leave it alone for 4 to 5 minutes, until the liquid cooks off and starts to caramelize on the bottom of the pan.
Scoop rice into each bowl, top with the crispy beef, and ladle the broth over it.
Finish with cucumbers, cilantro, and green onions.

Notes

Store everything separately. Keep the broth, beef, and rice apart in the fridge so the rice doesn't soak up the broth.

Curry paste heat varies by brand. I use the Thai Kitchen brand and my broth was not spicy at all (aka kid friendly)

Use a nonstick skillet and don’t stir the beef early. These are the two things that make the beef crispy.

Nutrition

The post Slow Cooker Beef Broth Bowls appeared first on Greens & Chocolate.

Slow Cooker Pumpkin Dump Cake

Taylor Ellingson — Mon, 12 Oct 2026 18:38:43 +0000

Slow Cooker Pumpkin Dump Cake takes 7 pantry ingredients and only about 10 minutes of hands-on time! Stir the pumpkin layer right in the crock, sprinkle on a buttery cake mix topping, and let the slow cooker do the rest. This is a family favorite during the fall!

Quick Look: Slow Cooker Pumpkin Dump Cake

Ready In: 90 minutes on high, 3-4 hours on low

Serves: 8 servings

Calories: 220 Calories

Main Ingredients: pumpkin puree, sugar, butter, cake mix, pumpkin pie spice

Why You'll Love It: Slow Cooker Pumpkin Dump Cake is a super easy dessert that frees up oven space and is perfect for a fall dessert.

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It's Crocktober around here, and after weeks of slow cooker dinners like Slow Cooker Apple Cider Pulled Pork and Slow Cooker Green Chicken Enchilada Casserole, dessert deserved a turn. If you've made my Strawberry Dump Cake, you already know the idea: dump, sprinkle, done. You get a thick, spiced pumpkin layer on the bottom and a buttery cake topping on top, and a scoop of ice cream melting into it ties it all together. This fall version is just as easy, and it keeps your oven free on busy weeknights (or on Thanksgiving, when oven space is gone by noon).

My kids loved this one. We ate it warm, topped with vanilla ice cream, during a family movie night, and the slow cooker was scraped clean before the credits rolled.

Need more pumpkin in your life? Try these Pumpkin Chocolate Chip Oat Bars, Chocolate Chip Pumpkin Muffins, or this Brioche Pumpkin French Toast Casserole.

Why You'll Love This Recipe

Barely Any Prep - Two bowls (one is the crock pot!), a few stirs, and you're done.
Frees up your Oven - Perfect for holidays or any night the oven is already busy.
Pantry Staples - Canned pumpkin, a box of cake mix, and spices you probably already have.
Family Friendly - My kids loved it, and it's perfect for a cozy movie night or a cozy fall evening.

Key Ingredients

Pumpkin Puree - Use 100% pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
Sugar - Sweetens the pumpkin layer.
Pumpkin Pie Spice and Cinnamon - All the classic fall flavor without measuring five separate spices.
Yellow Cake Mix - Mixed with butter, it becomes the soft, buttery topping.
Butter - Melted and mixed into the cake mix to make the crumbly top layer.

Please refer to the recipe card for the complete list of ingredients.

Variations and Substitutions

Spice Cake Mix - Swap the yellow cake mix for spice cake mix for even more fall flavor in the topping.
Pecan Crunch - Sprinkle about ½ cup chopped pecans over the cake mix topping before cooking.
Cinnamon Sugar Top - Dust the topping with a little cinnamon sugar before you put the lid on.
Chocolate Chips - Scatter a handful of chocolate chips over the pumpkin layer before adding the topping.

How to Make Slow Cooker Pumpkin Dump Cake

Honestly, this recipe is crazy easy. Simply combine the pumpkin puree, sugar, and spices in a slow cooker. Top with the cake mix and melted butter. Cover and cook on low for 3-4 hours or high for 90 minutes!

Expert Tips

Paper Towels Under the Lid - they catch the condensation that drips off the lid, so your topping doesn't turn soggy.
Spread the Topping Evenly - Sprinkle it all the way to the edges so every scoop gets some.
Check at the low end of the time - Slow cookers run hotter or cooler depending on the model.
Serve it Warm - The contrast with cold ice cream is the best part.

Slow Cooker Pumpkin Dump Cake Recipe FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I don't recommend it. Pie filling is already sweetened and spiced, so the dessert would end up much too sweet.

Why do you put paper towels under the lid?

Slow cookers trap steam, and that moisture drips back down onto whatever's cooking. The paper towels absorb it so the cake mix topping cooks up instead of getting gummy.

What size slow cooker should I use?

I used a 6 quart slow cooker.

How do I store leftover Slow Cooker Pumpkin Dump Cake?

Store leftovers in an airtight container in the fridge for up to 5-6 days.

Other Pumpkin Recipes to Consider

Slow Cooker Pumpkin Dump Cake

This Slow Cooker Pumpkin Dump Cake is an easy fall dessert made with canned pumpkin, warm spices, and a buttery cake mix topping. Just stir, sprinkle, and let the slow cooker do the work, then serve it warm with vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 220kcal

Author Taylor Ellingson

Ingredients

2 15 oz cans pumpkin puree
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon salt
1 15.25 ounces box yellow cake mix
½ cup butter melted

Instructions

In the slow cooker, mix together the pumpkin, sugar, pumpkin pie spice, salt, and cinnamon.
In a medium bowl, mix together the cake mix and melted butter.
Sprinkle the mixture over the pumpkin layer.
Place a layer of paper towels on top of the slow cooker, then place the lid on top, making sure it's secure.
Cook on low for 3 to 4 hours or on high for 90 minutes.
Serve with ice cream and enjoy!

Nutrition

The post Slow Cooker Pumpkin Dump Cake appeared first on Greens & Chocolate.

Slow Cooker Teriyaki Chicken

Taylor Ellingson — Mon, 12 Oct 2026 17:21:11 +0000

This Slow Cooker Teriyaki Chicken is tender chicken and bell peppers in a sweet and savory homemade teriyaki sauce, all made in your crockpot. It takes about 15 minutes of prep, and the slow cooker does the rest while you get on with your day.

Quick Look: Slow Cooker Teriyaki Chicken

Ready In: ~3 hours 30 minutes on high, ~6 hours 30 minutes on low

Serves: 4

Calories: 379 Calories

Main Ingredients: chicken breasts, soy sauce, honey, sesame oil, garlic, ginger, brown sugar, bell peppers.

Why You'll Love It: Slow Cooker Teriyaki Chicken is super easy, family friendly, and great for busy weeknights!

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Teriyaki chicken is a takeout favorite, and this slow cooker version lets you make it at home with almost no effort. The chicken and peppers go into the slow cooker, you whisk together a quick homemade sauce, and dinner is ready by evening. The only step at the end is stirring in a little cornstarch slurry to thicken the sauce.

The sauce is made with low sodium soy sauce, honey, brown sugar, fresh garlic, ginger, sesame oil, and rice vinegar. No bottled teriyaki needed. Spoon it over rice, sprinkle with sesame seeds and green onions, and you have an easy, family friendly dinner that works for even the busiest weeknights. Eating this between soccer practice and basketball practice, everyone finished their plates and no one asked for a snack 15 minutes later! IYKYK.

Looking for more Asian-inspired dinners? Try my Honey Cashew Chicken, Egg Roll Noodles, and Korean Chicken Rice Bowls. If you love easy slow cooker chicken, don't miss my Slow Cooker French Onion Chicken and Slow Cooker Creamy Lemon Herb Chicken.

Why You'll Love This Recipe

Easy to Make - about 15 minutes of hands-on prep, and the slow cooker does the rest.

Homemade Sauce - the teriyaki sauce comes together in one bowl from pantry staples.

Family Friendly - the sauce is sweet and savory with no spice, so it's an easy sell for kids.

Great for Busy Weeknights - start it in the morning and dinner is ready when you need it.

Key Ingredients

Chicken Breasts - I use boneless skinless chicken breasts and cut them into 1" pieces before adding them to the slow cooker.

Bell Peppers - I use red and orange for color and sweetness, but any color works.

Soy Sauce - the savory base of the sauce. Low sodium keeps it from tasting too salty.

Honey and Brown Sugar - these sweeten the sauce and give it that sticky teriyaki finish.

Garlic and Ginger - fresh minced garlic and ginger add a big boost of flavor.

Sesame Oil - adds a nutty, toasty flavor.

Cornstarch - mixed with cold water and added at the end to thicken the sauce.

Sesame Seeds and Green Onions - for topping.

Please refer to the recipe card for the complete list of ingredients and amounts.

Substitutions and Variations

Chicken Thighs - boneless skinless chicken thighs work in place of breasts and stay extra tender.

Gluten Free - use tamari in place of the soy sauce.

Add Some Heat - stir a little sriracha, chili crisp, or red pepper flakes into the sauce for the grown-ups.

Add More Veggies - if you want to bulk this up a little more with vegetables, you could add broccoli, mushrooms, or cauliflower towards the end when you add the cornstarch. You might need to add 5-10 minutes to the final cooking time.

How to Make Slow Cooker Teriyaki Chicken

Step 1.

In a bowl, whisk together the soy sauce, honey, garlic, ginger, brown sugar, sesame oil, and rice vinegar.

Step 2.

Pour over the chicken.
Cook on low for 6 to 7 hours or high for 3 hours. Add the cornstarch slurry and cook another 20 minutes. Serve and enjoy!

Expert Tips

Serving Suggestions - I serve this over white rice. Brown rice, cauliflower rice, and steamed broccoli are all good options too.

Use Cold Water for the Slurry - whisking the cornstarch into cold water first keeps it from clumping when it hits the hot sauce.

Don't Overcook - chicken breasts can dry out if they cook much past the recommended time, so check them at the low end of the range.

Storage - store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Reheat - reheat in the microwave or on the stovetop. Add a splash of water if the sauce has thickened up in the fridge.

Recipe FAQs

What if my sauce isn't thick enough?

Let it cook a little longer on high after adding the cornstarch slurry. It also thickens a bit more as it sits.

What should I serve with Slow Cooker Teriyaki Chicken?

Rice is the classic choice. Add steamed broccoli or another green vegetable to round out the meal.

Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs are a great option for slow cooker teriyaki chicken. They stay juicy and tender and work wonderfully with the homemade teriyaki sauce. Cooking times may vary slightly.

Can I freeze teriyaki chicken?

Yes! Let the cooked chicken cool completely, then transfer it with the sauce to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also make this a freezer meal by combining all of the ingredients except for the cornstarch, water, green onion, and sesame seeds (prior to cooking) to a freezer bag. Freeze until ready to use and then thaw overnight and cook according to directions. Add the cornstarch slurry separately.

Other Slow Cooker Recipes to Consider

Slow Cooker Teriyaki Chicken

Tender chicken and bell peppers slow cooked in a sweet and savory homemade teriyaki sauce.

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 6 15

Total Time 6 30

Servings servings

Calories 379kcal

Author Taylor Ellingson

Equipment

Slow Cooker

Ingredients

1 ½ pounds boneless skinless chicken breasts ~2-3 chicken breasts
1 red bell pepper stem and seeds removed and sliced
1 orange bell pepper stem and seeds removed and sliced
½ cup soy sauce
¼ cup honey
4 cloves garlic minced
1 tablespoon ginger minced
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
¼ cup cold water
2 tablespoons cornstarch
~1 tablespoon sesame seeds for topping
sliced green onions for topping

Instructions

Add the chicken breasts and bell peppers to the slow cooker.
In a bowl, whisk together the soy sauce, honey, garlic, ginger, brown sugar, sesame oil, and rice vinegar.
Pour over the chicken.
Cook on low for 6 to 7 hours or high for 3-3 ½ hours until the chicken is tender and shreddable.
Whisk together the water and cornstarch, and then add to the slow cooker.
Cover and cook on high for 20 to 30 more minutes, until thickened.
Serve over rice topped with sesame seeds and green onions.

Nutrition

The post Slow Cooker Teriyaki Chicken appeared first on Greens & Chocolate.

Slow Cooker Green Chicken Enchilada Casserole

Taylor Ellingson — Fri, 09 Oct 2026 14:13:13 +0000

This Slow Cooker Enchilada Casserole is filled with shredded chicken, green enchilada sauce, sour cream, corn, cheese, and corn tortillas, all cooked together in one crockpot. It's an easy, family friendly dinner that does most of the work for you on a busy weeknight.

Quick Look: Slow Cooker Green Chicken Enchilada Casserole

Ready In: 4 hours 30 minutes

Serves: 8

Calories: 493 Calories

Main Ingredients: chicken, green enchilada sauce, sour cream, cheddar cheese, corn tortillas

Why You'll Love It: Slow Cooker Chicken Enchilada Casserole is a super easy way to enjoy enchiladas without having to roll them up!

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All the flavor of chicken enchiladas without rolling a single tortilla? Count. Me. In. The chicken cooks right in the enchilada sauce, you shred it, stir in the rest, and let it finish in the slow cooker while you set the table or run to pickup your kids from soccer practice.

To be honest, I wasn't sure what my kids would think about this enchilada recipe. To my surprise, ALL THREE cleared their plates! Marc and I both went back for seconds, so I'm calling this one a huge win.

If you're like me and stocking up on crockpot dinners this month, try my Crockpot Marry Me Chicken Pasta, Slow Cooker French Onion Chicken, or Slow Cooker Creamy Lemon Herb Chicken next. For soup night, Crock Pot Creamy Chicken Noodle Soup is another easy one.

Why You'll Love This Recipe

Mostly Hands-Off - The chicken cooks in the sauce on its own, so your only real work is shredding and stirring.

One Pot - Everything happens in the slow cooker, from the chicken to the cheesy top.

Kid-Friendly Flavors - Chicken, cheese, corn, and tortillas are familiar ingredients most kids already like. There's no spice in it, so it is very kid friendly.

Flexible Timing - Cook on high for 3-4 hours or low for 6-7 hours, depending on your day.

Key Ingredients

Chicken Breasts - The main protein for this enchilada casserole. Two chicken breasts cook right in the enchilada sauce and shred easily.

Seasonings - Chili powder, cumin, and garlic powder season the chicken as it cooks.

Green Enchilada Sauce - 20 ounces is the flavor base for the whole casserole.

Sour Cream - Stirred in after the chicken is shredded to make everything creamy.

Frozen Corn - Goes in straight from the freezer.

Shredded Cheddar or Mexican Cheese - 2 cups get stirred in and 1 cup goes on top.

Please refer to the recipe card for the complete list of ingredients.

Substitutions and Variations

Red Enchilada Sauce - Swap it in for green if that's what your family prefers.

Add Beans - A can of drained black beans stirred in with the corn stretches it further.

Toppings - Cilantro, diced avocado, salsa, or an extra spoonful of sour cream.

Make it Spicy - you can add a pinch or two of cayenne pepper or use a spicy enchilada sauce if you'd like some spice in your enchilada casserole.

How to Make Slow Cooker Chicken Enchilada Casserole

Step 1.

Add the chicken breasts, chili powder, cumin, garlic powder, and green enchilada sauce to the slow cooker. Cook on high for 3-4 hours or low for 6-7 hours.

Step 2.

Shred the chicken. Add the sour cream and frozen corn, and stir well to combine until creamy.

Step 3.

Stir in 2 cups of the shredded cheese and the corn tortillas, cut into 2-inch pieces. Top with the remaining cup of shredded cheese.

Step 4.

Sprinkle the remaining 1 cup of cheese on top and cook on high for 30-40 more minutes.

Expert Tips

Cut the tortillas ahead - Cut them into 2-inch pieces while the chicken cooks so the last step goes fast.

Stir until creamy first - Get the sour cream fully mixed in before adding the cheese and tortillas so everything is coated evenly.

Finish on High - Even if you cooked the chicken on low, the last 30-40 minutes are on high.

Storage - Keep leftovers in an airtight container in the fridge for 3-4 days and reheat in the microwave.

Slow Cooker Chicken Enchilada Casserole Recipe FAQs

Can I put frozen chicken in the slow cooker?

Thaw it first. Frozen chicken can spend too long at an unsafe temperature in a slow cooker.

Is this crockpot enchilada casserole spicy?

No it is not spicy at all. This will depend on the brand of enchilada sauce you use so the brand you choose makes the biggest difference.

Do I need to thaw the corn?

No, it goes in frozen.

Other Recipes to Consider

Slow Cooker Chicken Enchilada Casserole

All the cheesy, saucy flavor of green chicken enchiladas with no rolling required. The chicken cooks right in the sauce, then everything gets stirred together and finished in the slow cooker for an easy, family friendly dinner.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 4 30

Total Time 4 40

Servings -8 servings

Calories 493kcal

Author Taylor Ellingson

Ingredients

2 chicken breasts ~1 pound
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
20 ounces green enchilada sauce
1 cup sour cream
1 cup frozen corn
3 cups shredded cheese divided
10 corn tortillas cut into 2-inch pieces

Instructions

Add the chicken breasts, chili powder, cumin, garlic powder, and green enchilada sauce to the slow cooker.
Cook on high for 3-4 hours or low for 6-7 hours.
Shred the chicken.
Add the sour cream and frozen corn, and stir well to combine until creamy.
Stir in 2 cups of the shredded cheese and the corn tortillas.
Sprinkle the remaining 1 cup of cheese on top, cover with the lid, and cook on high for 30-40 more minutes.

Notes

Stir until creamy first - Get the sour cream fully mixed in before adding the cheese and tortillas so everything is coated evenly.

Finish on High - Even if you cooked the chicken on low, the last 30-40 minutes are on high.

Storage - Keep leftovers in an airtight container in the fridge for 3-4 days and reheat in the microwave.

Nutrition

The post Slow Cooker Green Chicken Enchilada Casserole appeared first on Greens & Chocolate.

Slow Cooker Apple Cider Pulled Pork

Taylor Ellingson — Wed, 07 Oct 2026 17:25:01 +0000

This Slow Cooker Apple Cider Pulled Pork is tender, a little tangy, a little sweet, and piled high with a crunchy apple slaw. You add everything to the crock pot in the morning and shred it at dinner, which is about as easy as a fall weeknight gets.

Quick Look: Slow Cooker Apple Cider Pulled Pork

Ready In: 8 hours 20 minutes

Serves: 6-8

Calories: 450 Calories

Main Ingredients: pork shoulder, apple cider, garlic powder, onion, apple, coleslaw mix, dijon mustard

Why You'll Love It: Slow Cooker Apple Cider Pulled Pork is a crazy easy crock pot recipe that is perfect for a fall weeknight or game day!

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Fall in our house means the slow cooker comes out and stays out. This pulled pork is one of the easiest recipes in this year's Crocktober lineup: season a pork shoulder, add apple cider, apple cider vinegar, Dijon, and an onion, and let the crock pot do the rest. My kids love this pork and actually asked for seconds the last time I made it! I love serving it on buns topped with the apple slaw or on top of a sweet potato for a nutrient-packed meal.

The apple slaw on top is what makes it super special. It's creamy, crunchy, and tangy enough to balance the rich pork, and it comes together with a bag of coleslaw mix and one bowl.

If you're stocking up on slow cooker dinners this fall, try my Slow Cooker French Onion Chicken, Slow Cooker Cheeseburger Soup, or Crock Pot Creamy Chicken Noodle Soup. For a fall side, Hot Honey Sweet Potatoes or this Autumn Butternut Squash Kale Salad go great with it.

Why You'll Love This Recipe

Dump and Go - Everything goes into the slow cooker at once. No browning, no extra pans.
Family Friendly - Mild, slightly sweet pork that kids can eat plain or on a bun.
Great for Busy Weeknights - Start it in the morning on low, or after lunch on high.
Makes Leftovers Easy - One pork shoulder feeds a crowd, with plenty for lunches.
Fall Flavor Without the Fuss - Apple cider and a crunchy apple slaw make it feel seasonal with pantry ingredients.

Key Ingredients

Pork Shoulder - The best cut for pulled pork. It turns fall-apart tender after hours in the slow cooker.
Apple Cider - The main cooking liquid, and where the sweet apple flavor comes from.
Apple Cider Vinegar - Adds tang to balance the sweetness of the cider.
Dijon Mustard - Gives the pork depth and a little bite.
Smoked Paprika - Adds a smoky flavor without a smoker.
Yellow Onion - Cooks down into the juices and adds savory flavor.
Coleslaw Mix - The shortcut base for the apple slaw.
Apple - Thin slices add crunch and sweetness to the slaw.
Whole Grain Mustard - Adds texture and tang to the slaw dressing.

Substitutions and Variations

Different Cut of Pork - You can use pork butt which is the same cut as pork shoulder, sometimes labeled Boston butt. Either works.
Shred your own Cabbage - Use thinly sliced green and red cabbage plus a shredded carrot in place of bagged coleslaw mix.
Any Type of Apple - Honeycrisp, Gala, or Granny Smith for a tarter slaw.

How to Make Slow Cooker Apple Cider Pulled Pork

Step 1.

Add the pork shoulder, salt, pepper, smoked paprika, sliced onion, Dijon mustard, garlic powder, apple cider, and apple cider vinegar to the slow cooker.

Step 2.

Cook on high for 4 to 5 hours or low for 8 to 9 hours. Shred the pork.

Step 3.

Combine all of the slaw ingredients in a bowl and mix well.

Step 4.

Serve the pulled pork on a bun topped with the apple slaw. Enjoy!

Expert Tips

Shred in the Juices - After shredding, toss the pork in the cooking liquid so it stays moist.
Make the Slaw Ahead - The slaw can be mixed up to a few hours ahead and kept in the fridge.
Cook on Low - The longer, slower cook gives the most tender result.

Storage - store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze this pork for up to 3 months.

Slow Cooker Apple Cider Pull Pork Recipe FAQs

Do I need to sear the pork first?

Nope. Everything goes straight into the slow cooker, so there's no extra pan to wash.

Should I cook pork shoulder on high or low?

Either works. Cook it on high for 4 to 5 hours or low for 8 to 9 hours. Low is great if you're starting it in the morning before work or school drop-off.

How do I know when the pork shoulder is done?

It's ready when it shreds easily with two forks. If it's still tough, give it more time.

Can I make this slow cooker pork shoulder recipe ahead of time?

Yes. The pork keeps in the fridge for up to 4 days and reheats well, so it's a good one for Sunday cooking and weeknight leftovers. Keep the slaw separate so it stays crunchy.

Other Pork Recipes to Consider

Slow Cooker Apple Cider Pulled Pork

Slow Cooker Apple Cider Pulled Pork is tender, flavorful, and a little sweet, topped with a crunchy apple slaw. Everything goes into the crock pot at once, making it an easy fall dinner the whole family will eat.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Calories 459kcal

Author Taylor Ellingson

Equipment

Slow Cooker

Ingredients

Apple Cider Pulled Pork

4 lbs pork shoulder
2 teaspoon salt
1 teaspoon pepper
2 teaspoon smoked paprika
1 yellow onion sliced
2 teaspoon Dijon mustard
2 teaspoon garlic powder
2 cups apple cider
¼ cup apple cider vinegar

Apple Cabbage Slaw

1 package coleslaw
1 apple chopped
3 green onions chopped
¼ cup mayonnaise
3 tablespoon apple cider vinegar
2 tablespoon whole grain mustard
2 tablespoon Dijon mustard
1 tablespoon sugar
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
6 buns for serving

Instructions

Add everything for the pork to the slow cooker.
Cook on high for 4 to 5 hours or low for 8 to 9 hours, until the pork is shreddable.
Shred the pork.
For the slaw, combine the mayonnaise, apple cider vinegar, dijon mustard, whole grain mustard, garlic, sugar, salt, and pepper, and mix well.
In a bowl combine the slaw dressing with the coleslaw mix, green onions, and chopped apples.
Serve the pork on buns. Spoon more of the juices from the slow cooker on top of the pork and then top with the slaw.
Enjoy!

Notes

Cook on Low - The longer, slower cook gives the most tender result.

Storage - store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze this pork for up to 3 months.

Nutrition

The post Slow Cooker Apple Cider Pulled Pork appeared first on Greens & Chocolate.

Crock Pot Creamy Chicken Noodle Soup

Taylor Ellingson — Mon, 05 Oct 2026 18:07:06 +0000

Crock Pot Creamy Chicken Noodle Soup is cozy, easy, and made for busy weeknights, with tender chicken, egg noodles, and Parmesan in a rich, creamy broth. Let the slow cooker do the work all day, then finish it in minutes for a comforting family dinner.

Quick Look: Crock Pot Creamy Chicken Noodle Soup

Ready In: 4 hours 30 minutes on high setting, 7 hours 30 minutes on low

Serves: 6

Calories: Calories Goes Here

Main Ingredients: chicken breasts, egg noodles, carrots, onion, poultry seasoning, heavy cream, Parmesan cheese

Why You'll Love It: Crock Pot Creamy Chicken Noodle Soup is a super easy, family friendly, and comforting soup recipe!

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This Crock Pot Creamy Chicken Noodle Soup is the easy, cozy dinner make on repeat all fall.

My kids absolutely love chicken noodle soup and while I do too, I like to mix things up every now and then! That's where this creamy chicken noodle soup comes in. There is the tender shredded chicken, egg noodles, and classic veggies cook low and slow all day. Then it gets finished with heavy cream and Parmesan for a rich, creamy broth. It's the kind of recipe that makes busy weeknights easier, because dinner is basically done before you walk in the door.

This soup is the latest recipe in my Crocktober series! If you love cozy slow cooker soups, you'll also want to try my Crock Pot Chicken Rice Soup, Slow Cooker Creamy Chicken Tortilla Soup, and Creamy Chicken Potato Soup.

Why You'll Love This Recipe

Easy - The slow cooker does almost all the work. A quick sauté at the start and a few minutes at the end are all the hands-on time you need.

Family Friendly - It's classic chicken noodle soup, just creamier, so the flavors are familiar to picky eaters.

Great for Busy Weeknights - Get it started in the morning, let it cook on low all day, and finish it right before dinner.

Simple Ingredients - Everything is easy to find at any grocery store, and a lot of it is probably already in your pantry.

Key Ingredients

Chicken Breasts - Boneless, skinless chicken breasts go in raw and cook right in the broth until they're tender enough to shred.

Onion, Celery, and Carrots - The classic chicken soup base. Sautéing them first adds extra flavor, but you can skip that step if your slow cooker doesn't have a sauté setting.

Poultry Seasoning - One spoonful of this herb blend gives the soup that cozy, classic chicken soup flavor without measuring out a bunch of separate spices.

Egg Noodles - These go in at the very end so they stay tender instead of turning mushy.

Heavy Cream - This is what makes the broth rich and creamy.

Parmesan Cheese - Adds a savory, slightly salty flavor and helps give the soup more body. Freshly grated Parmesan melts the most smoothly.

Substitutions and Variations

Chicken Thighs - Use boneless, skinless chicken thighs instead of breasts for extra tender meat.

Gluten Free - Swap in gluten free noodles and double check that your chicken stock is gluten free.

Add Greens - Stir in a few handfuls of fresh spinach at the end and let it wilt into the soup.

Extra Veggies - Add peas or diced potatoes for an even heartier soup.

How to Make Crock Pot Creamy Chicken Noodle Soup

Step 1.

If your slow cooker has a sauté function, add the olive oil and set it to sauté. Add the onion, celery, and carrots and cook until slightly softened, about 5 minutes. If your slow cooker doesn't have a sauté function, you can skip this step, or sauté the vegetables on the stovetop and then transfer them to the slow cooker.

Step 2.

Add the poultry seasoning, garlic, salt, and pepper, followed by the chicken stock and chicken breasts.

Step 3.

Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Step 4.

Shred the chicken.

Step 5.

Add the egg noodles and heavy cream to the slow cooker and cook on high for 10 to 15 more minutes.

Step 6.

Whisk together the cornstarch with 1 tablespoon of water and add it to the slow cooker along with the Parmesan cheese. Cook on high for 5 more minutes, until the soup is slightly thickened. Serve and enjoy!

Expert Tips

Wait to Add the Noodles - Adding the egg noodles at the end keeps them from overcooking and getting mushy in the slow cooker.

Don't Skip the Sauté If You Can Help It - Softening the veggies first gives the soup a deeper flavor. If you're short on time, it's fine to skip.

Storage - Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Reheating - The noodles will soak up some of the broth as the soup sits, so add a splash of chicken stock when you reheat it on the stovetop or in the microwave.

Freezer Meal - to make this soup into a freezer meal, add all of the ingredients except for the noodles, cream, Parmesan, and cornstarch to a freezer Ziplock. Note: I like to use chicken bouillon instead of broth and then just add water later. Freeze. Once you're ready to make it, thaw overnight in the fridge, and then add the contents to the slow cooker (along with 6 cups of water if you used bouillon). Follow the instructions for cooking in the recipe card.

Crock Pot Creamy Chicken Noodle Soup Recipe FAQs

Why do the noodles go in at the end of this Crock Pot Creamy Chicken Noodle Soup recipe?

Egg noodles only need ~10-15 minutes to cook. If they cooked all day in the slow cooker, they would fall apart and soak up most of the broth.

Can I make this if my slow cooker doesn't have the sauté function?

Yes. You can skip the sauté step entirely, or sauté the vegetables in a pan on the stovetop and then add them to the slow cooker.

Can I freeze this soup?

Cream-based soups and egg noodles don't always freeze well. The noodles can get soft and the broth can separate a bit when thawed. For best results, freeze the soup before adding the noodles and cream, then finish it when you reheat.

Other Cozy Soup Recipes to Consider

Crock Pot Creamy Chicken Noodle Soup

This Crock Pot Creamy Chicken Noodle Soup is cozy, easy, and family friendly, with tender chicken, egg noodles, and Parmesan in a creamy broth.

Course Soup

Cuisine American

Prep Time 15

Cook Time 4 30

Total Time 4 45

Servings servings

Calories 420kcal

Author Taylor Ellingson

Equipment

Slow Cooker

Ingredients

2 tablespoon olive oil
1 white onion diced
3 celery stalks diced
3 medium carrots peeled and sliced
1 tablespoon poultry seasoning
3 cloves garlic minced
1 teaspoon salt
½ teaspoon black pepper
1 pound chicken breasts boneless skinless
6 cups chicken broth
2 cups dry egg noodles ~ 8 ounces
1 cup heavy cream
1 cup Parmesan cheese grated
1 tablespoon cornstarch

Instructions

If using a slow cooker with a sauté function, add the olive oil to slow cooker on sauté. Add onion, celery, and carrots and cook until slightly softened, about 5 minutes. If your slow cooker does not have a sauté function, you can skip this step, or sauté on a stovetop and then transfer to the slow cooker.
Add the poultry seasoning, garlic, salt, and pepper, followed by the broth/stock.
Add the chicken into the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
Shred the chicken.
Add the egg noodles and heavy cream to the slow cooker and cook on high for 10-15 more minutes.
Whisk together the cornstarch with 1 tablespoon of water and add to the slow cooker, along with the Parmesan cheese, cooking on high for 5 more minutes until the soup is slightly thickened.
Serve and enjoy!

Notes

Storage - Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Reheating - The noodles will soak up some of the broth as the soup sits, so add a splash of chicken stock when you reheat it on the stovetop or in the microwave.

Nutrition

The post Crock Pot Creamy Chicken Noodle Soup appeared first on Greens & Chocolate.

Slow Cooker Cheeseburger Soup

Taylor Ellingson — Wed, 30 Sep 2026 17:27:37 +0000

This Slow Cooker Cheeseburger Soup is creamy, cheesy, and tastes just like your favorite burger, without firing up the grill. Brown everything in the slow cooker, let it cook all afternoon, and stir in the cheese just before dinner.

Quick Look: Slow Cooker Cheeseburger Soup

Ready In: 4 hours 20 minutes

Serves: 6

Calories: 600 Calories

Main Ingredients: ground beef, onion, carrots, potatoes, beef broth, mustard, Worcestershire, cream cheese, cheddar cheese.

Why You'll Love It: Slow Cooker Cheeseburger Soup is an easy, one-pot dinner that tastes just like your favorite cheeseburger.

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This Slow Cooker Cheeseburger Soup is made for busy weeknights. You brown the beef and veggies for a few minutes, add everything else, and let the slow cooker handle the rest while you get on with your day. By dinnertime you have a creamy, cheesy soup with potatoes, carrots, and celery that tastes just like a cheeseburger, thanks to a splash of pickle juice, yellow mustard, and Worcestershire.

It's also an easy win with kids, because it's cheeseburger flavor in soup form. Not sure about your kids, but my kids love a burger so they absolutely LOVE when I make this cheeseburger soup! I love it too because it's just so easy.

I brown everything right in my slow cooker on sauté mode, so it's all made in one pot and there's less to clean up. If you're short on time and have an Instant Pot, try my Instant Pot Bacon Turkey Cheeseburger Soup. For more easy slow cooker soups, my Slow Cooker Ground Beef and Vegetable Soup and Crock-Pot Chicken Rice Soup are both regulars at our house.

Why You'll Love This Recipe

Tastes Like a Cheeseburger - pickle juice, mustard, and Worcestershire give this soup the flavor of a burger with all the fixings.
Slow Cooker Does the Work - after a few minutes of browning, the slow cooker takes it from there.
Real Ingredients - cheddar and cream cheese make it creamy, with no processed cheese needed.
One Pot - if your slow cooker has a sauté setting, everything happens right in the crock.

Key Ingredients

Ground Beef - browned with the onion, carrots, and celery.
Potatoes - use 2-3 medium russet potatoes or 7-9 yellow potatoes, diced.
Pickle Juice - adds the tangy, pickle-on-a-burger flavor.
Yellow Mustard and Worcestershire sauce - add classic burger flavor.
Beef Broth - start with 3 cups and add a 4th at the end if you want thinner soup.
Cheddar and Cream Cheese - freshly shredded cheddar melts more smoothly than pre-shredded.

Substitutions and Variations

Different Meat - you can use ground turkey or ground chicken instead of the ground beef.
Toppings - try diced pickles, extra shredded cheddar, or sliced green onions.

Add Bacon - cook chopped bacon on sauté mode first, set it aside, and crumble it on top of each bowl.

Frozen Diced Hash Browns - swapped for fresh potatoes to save prep time. This is the riskiest one, since they can break down over a long cook.

Make it Spicy - top with diced jalapeños or a drizzle of hot sauce.

How to Make Slow Cooker Cheeseburger Soup

Step 1.

Set your slow cooker to sauté mode. Add the ground beef, breaking up the beef as it browns. Drain the fat if you like.

Step 2.

Add the onion, carrots, and celery and cook for a few minutes, until the veggies are slightly softened.

Step 3.

Stir in the seasonings, mustard, Worcestershire sauce, pickle juice, potatoes, and 4 cups of beef broth. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Step 4.

Turn the slow cooker to high. Stir in the cream cheese and cheddar and warm for 20 to 30 minutes, until melted. Whisk the cornstarch into the cold milk, then stir the slurry into the soup. Cook another 10-15 minutes. Serve and enjoy!

Expert Tips

Shred your own cheese - Pre-shredded cheddar has a coating that keeps it from melting smoothly, so I always shred my own cheese for soups like this.

Cube the cream cheese - Small cubes melt faster and more evenly into the soup.

Use cold milk for the slurry - Whisking cornstarch into cold milk keeps it from clumping.

Dice the potatoes evenly - Same size pieces cook at the same rate, so nothing ends up hard or mushy.

Storage - Store leftovers in an airtight container for up to 3 to 4 days.

Slow Cooker Cheeseburger Soup Recipe FAQs

Why is there pickle juice in Slow Cooker Cheeseburger Soup?

It adds the tangy, pickle flavor you get on a burger. Along with the mustard and Worcestershire, it's what makes this taste like a cheeseburger and not just a cheesy potato soup.

Can I use pre-shredded cheese?

You can, but it won't melt as smoothly. Bagged cheese has a coating to keep it from clumping, and that can make the soup a little grainy. Shredding a block takes a couple of minutes and is worth it here.

Other Cozy Soups to Consider

Slow Cooker Cheeseburger Soup

This Slow Cooker Cheeseburger Soup has all the flavors of a classic cheeseburger in one creamy bowl. Ground beef, potatoes, and veggies cook low and slow with mustard, pickle juice, and Worcestershire, then finish with melty cheddar and cream cheese for an easy, family friendly weeknight dinner

Course Soup

Cuisine American

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 619kcal

Author Taylor Ellingson

Equipment

Slow Cooker

Ingredients

1 lb ground beef
1 onion diced
4-5 cups diced potatoes 2-3 medium russet potatoes or 7-9 yellow potatoes
3 carrots diced
2 celery stalks chopped
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon pepper
⅓ cup pickle juice
4 cups low sodium beef broth
8 oz cheddar cheese freshly shredded
6 oz cream cheese cubed
¾ cup cold whole milk
2 tablespoon cornstarch

Instructions

Set the slow cooker to sauté mode. Add the ground beef, onion, carrots, and celery and cook for a few minutes until the beef is browned. Drain the fat if desired.
Stir in the seasonings, mustard, Worcestershire sauce, pickle juice, potatoes, and 3 cups of beef broth.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Turn the slow cooker to high. Stir in the cream cheese and cheddar and warm for 20-30 minutes, until melted.
Whisk the cornstarch into the cold milk, then stir the slurry into the soup. Cook another 10-15 minutes, until thickened.
Stir in the remaining cup of broth if you want a thinner soup.

Nutrition

The post Slow Cooker Cheeseburger Soup appeared first on Greens & Chocolate.

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