Slow Cooker &#8211; Tessie's Table

Serving Suggestions

Serve with crusty bread: A slice of rustic bread or Irish brown bread is perfect for scooping up the creamy broth.
Add a green salad: A simple side salad with a light vinaigrette balances out the richness of the dish.
Spoon it over mashed potatoes: For a bigger Sunday dinner, ladle it over garlic mashed potatoes.
Top with fresh herbs: A little chopped parsley or fresh thyme on top adds color and a fresh finish.
Round it out with extra veggies: A side of Cheesy Green Beans finishes the plate.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store slow cooker chicken and dumplings?
Let it cool, then keep it in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce back up.
Can I freeze chicken and dumplings?
The chicken and broth freeze well for up to 3 months, but the dumplings can turn soft and lose their texture once thawed. For the best result, freeze the chicken filling on its own and make fresh dumplings when you reheat it.
Can I make chicken and dumplings ahead of time?
Yes. Cook the chicken and vegetable base a day ahead and keep it in the fridge. When you are ready, reheat it in the slow cooker until hot, then mix and cook the dumplings right before dinner.

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Tips and Tricks for the Best Chicken and Dumplings

Do not lift the lid while the dumplings cook: They steam on top of the broth, and every peek lets heat escape and slows them down.
Do not overmix the dough: Stir the batter just until no dry flour remains. Overmixing makes the dumplings tough and dense.
Cook the dumplings on HIGH: Even if you cooked the chicken on low, switch to high for the dumplings so they cook through and turn fluffy.
Keep the dumplings small: Drop rounded tablespoons of dough rather than big scoops. Smaller dumplings cook evenly all the way through.
Adjust the broth to taste: For a thicker sauce, leave the lid off for the last 15 minutes. If it is too thick, stir in a splash of broth.

More Slow Cooker Chicken Recipes

Looking for More Easy Dinner Ideas?

If you love a hands-off dinner like this, browse my full collection of easy slow cooker dinners. There is something in there for every night of the week, from slow cooker beef stew to a big pot of white chicken chili.

Slow Cooker Chicken and Dumplings FAQ

Can I use canned biscuits instead of homemade dumplings?
Yes. You can drop torn pieces of canned biscuit dough on top in place of the homemade batter. The from-scratch version is lighter and fluffier, but canned biscuits are a quick shortcut if that is what you have.
Why are my dumplings gummy or doughy in the middle?
Usually it means they needed more time or the lid was lifted while they cooked. Keep the lid on and cook on HIGH for the full 1 to 1½ hours so they steam all the way through.
Do I have to cook the dumplings on HIGH?
Yes. The dumplings need the higher heat to steam and cook through. If your slow cooker was set to low for the chicken, turn it up to high before adding them.
Can I make this with frozen chicken?
It is safest to start with thawed chicken so it cooks evenly and reaches a safe temperature. Thaw the breasts first, then add them to the slow cooker.
What kind of chicken is best?
Boneless, skinless chicken breasts shred easily and stay lean, but boneless thighs work well too and stay a little juicier.
Can I make it gluten free?
Use a gluten-free all-purpose flour blend for the dumplings and a gluten-free cream of chicken soup. The texture will be slightly different but still good.
Why is my broth too thin?
The cream of chicken soup thickens it as it cooks. If you want it thicker, take the lid off for the last 15 minutes or stir in a small cornstarch slurry.
Can I double the recipe?
Yes, as long as everything fits in your slow cooker with room for the dumplings to sit on top. A 6-quart or larger crock works best for a double batch.

Slow Cooker Chicken and Dumplings

Easy slow cooker chicken and dumplings with tender shredded chicken, carrots, celery, and peas in a creamy broth, topped with fluffy homemade drop dumplings. No canned biscuits, all made in the crockpot.

Course Main Course

Cuisine American

Keyword chicken and dumplings from scratch, crockpot chicken and dumplings, easy slow cooker dinner, slow cooker chicken and dumplings

Prep Time 20

Cook Time 7

Total Time 7 20

Servings

Calories 352kcal

Equipment

Slow Cooker
Mixing Bowl
Measuring Cups and Spoons
– Two forks (for shredding)

Ingredients

For the chicken mixture:

3 chicken breasts
4 cups chicken broth prepared with Knorr chicken bouillon
2 cans cream of chicken soup
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
2 tbsp butter
½ tsp salt
½ tsp black pepper
1 tsp poultry seasoning
1 tsp dried thyme
1 cup frozen peas

For the dumplings:

1 cup all-purpose flour
1 tsp baking powder
tsp salt
tsp garlic powder
4 tbsp melted butter
1 cup milk

For serving:

Fresh parsley chopped

Instructions

Add the chicken breasts to the slow cooker.
Pour in the prepared chicken broth and cream of chicken soup.
Add the onion, carrots, celery, garlic, butter, salt, pepper, poultry seasoning, and thyme.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender.
Remove the chicken breasts and shred them with two forks.
Return the shredded chicken to the slow cooker and stir in the frozen peas.
Make the dumpling dough by stirring together the flour, baking powder, salt, garlic powder, melted butter, and milk until just combined. Do not overmix.
Drop spoonfuls of the dumpling dough over the top of the hot chicken mixture.
Cover immediately and cook on HIGH for 1-1½ hours, until the dumplings are fluffy and cooked through. Avoid lifting the lid while they cook.
Sprinkle fresh parsley over the top before serving.

Notes

– Do not lift the lid while the dumplings cook. They steam on top of the broth, so lifting the lid lets heat escape and slows them down.

– For a thicker broth, leave the lid off for the last 15 minutes of cooking.

– Store leftovers in the fridge for 3 to 4 days. The chicken and broth freeze well for up to 3 months, but the dumplings are best made fresh.

Nutrition

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Easy Slow Cooker Dinners (14 Crockpot Recipes for Busy Nights)

Therese Buchanan — Tue, 21 Jul 2026 20:30:26 +0000

If you’re after easy slow cooker dinners that basically cook themselves, you’re in the right place. I’ve pulled together my favorite crockpot recipes in one spot, from fall-apart beef to saucy meatballs to soups that simmer away all day. Load up the slow cooker in the morning, go live your life, and walk back into dinner already made. These are the meals I lean on when the week gets busy and I still want everyone fed and happy.

Slow Cooker Tips for the Best Results

Brown the meat first when you have time. Ten extra minutes in a hot pan adds a lot of flavor, especially to beef and pork.
Layer smart. Put potatoes and root vegetables on the bottom where the heat is strongest, then set the meat on top.
Go easy on the liquid. Slow cookers trap steam, so you need less than you think. The meat and vegetables release plenty on their own.
Add dairy and fresh herbs at the end. Stir in cream, cheese, or fresh herbs in the last 20 to 30 minutes so they stay smooth and bright.
Keep the lid on. Every peek adds 20 to 30 minutes of cook time. Trust the pot.
Know your settings. Low runs about 8 hours, high about 4. Most recipes work on either, so pick what fits your day.

Slow Cooker Beef Dinners

Slow Cooker Mississippi Pot Roast

Photo Credit: Tessie’s Table.

This is the one that turns doubters into slow cooker people. Chuck roast cooks low and slow with pepperoncini, butter, and a couple of seasoning packets until it shreds with a fork. Pile it over mashed potatoes or into rolls. It tastes like it took all day, and technically it did, but you did almost nothing.

Slow Cooker Beef Stew

Photo Credit: Tessie’s Table

Tender beef, carrots, and potatoes cook down into a thick, savory stew with almost no effort. Add everything in the morning and it’s ready by dinner. Serve it with crusty bread for scooping up every last bit.

Slow Cooker BBQ Beef

Shredded beef in a sticky homemade BBQ sauce, ready for sandwiches, bowls, or piling onto baked potatoes. It’s one of those recipes I make on repeat because the leftovers are just as good. It freezes beautifully too.

Slow Cooker Shredded Beef

Photo Credit: Tessie’s Table.

Simple, versatile shredded beef you can take in any direction. Season it, let it cook down, then use it for tacos, burritos, nachos, or rice bowls all week. This is meal prep that actually tastes good.

Slow Cooker BBQ Beef Tacos

Photo Credit: Tessie’s Table.

Start with the BBQ beef, load it into warm tortillas, and top with crunchy slaw. Sweet, smoky, and a little messy in the best way. A fun twist on taco night that the whole family goes for.

Slow Cooker Shredded Beef Tacos

Photo Credit: Tessie’s Table.

Classic shredded beef tacos with all the fixings. The beef gets meltingly tender in the crockpot, then you set out the toppings and let everyone build their own. Easy dinner, happy table.

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Slow Cooker Chicken Dinners

Crockpot Honey Garlic Chicken

Photo Credit: Tessie’s Table.

Sticky, sweet, garlicky chicken with barely any prep. The sauce thickens into something you’ll want to spoon over rice. This one is a weeknight regular for good reason.

Slow Cooker Coconut Chicken Curry

Photo Credit: Tessie’s Table.

Creamy coconut curry that simmers all day and fills the house with a warm, spiced smell. It’s mild enough for kids and easy to bump up with more heat if you like. Serve it over rice or with naan for scooping.

Slow Cooker Chicken and Dumplings

Old-fashioned chicken and dumplings made easy in the crockpot. Tender chicken and vegetables cook in a creamy broth, then the dumplings steam right on top until they’re pillowy. It’s the kind of dinner that gets everyone to the table fast.

Slow Cooker Meatballs

Slow Cooker Butter Chicken Meatballs

Photo Credit: Tessie’s Table.

All the flavor of butter chicken in easy meatball form. They cook in a creamy tomato sauce until tender, then go straight over rice. A little different, a lot of flavor.

Slow Cooker Sweet and Sour Meatballs

Photo Credit: Tessie’s Table.

Three ingredients, one crockpot, zero stress. These sweet and tangy meatballs work as a quick dinner over rice or as the appetizer that disappears first at every party.

Slow Cooker Cranberry Meatballs

Saucy meatballs in a sweet and tangy cranberry glaze. They’re a holiday party staple, but honestly good enough to make any time. Set the crockpot to warm and let people graze.

Slow Cooker Soups

Slow Cooker Chicken Tortilla Soup

Everything goes in the crockpot and cooks down into a hearty, lightly spiced soup. Shred the chicken right in the pot, then load on your toppings: tortilla strips, avocado, cheese, and a squeeze of lime. It only gets better the next day.

Slow Cooker Pumpkin Soup

Photo Credit: Tessie’s Table.

Silky, savory pumpkin soup that practically makes itself. It comes out smooth and rich from just a handful of ingredients, and it’s perfect for chilly nights. Make it ahead and reheat when you need it.

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Slow Cooker Dinner FAQ

Can I use frozen meat in a slow cooker?
Thaw it first. Frozen meat sits too long in the temperature range where bacteria grow before the crockpot heats it through. Thaw overnight in the fridge and you’re set.
Can I leave the slow cooker on while I’m at work?
Yes, that’s the whole point. Slow cookers are built to run unattended for hours. Use the low setting for a full 8 hour day and set the pot on a heat-safe surface away from the wall.
Do I need to add water to every recipe?
No. Slow cookers trap steam, so most meats and vegetables make plenty of liquid on their own. Follow the recipe and resist adding extra, or you’ll end up watery.
Can I make these ahead or freeze them?
Most freeze really well. Cool completely, portion into containers, and freeze up to 3 months. The beef dishes and soups especially taste even better reheated.
My sauce is too thin. How do I thicken it?
Stir in a slurry of one tablespoon cornstarch mixed with two tablespoons cold water in the last 30 minutes on high. Or take the lid off for the final half hour and let it reduce.

That’s my go-to list of easy slow cooker dinners, and I add to it all the time. For more hands-off meals, browse all my slow cooker recipes, and if you love a big pot of something warm, my soup recipes have you covered. Save this post to Pinterest so it’s ready the next time you need dinner sorted.

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Slow Cooker BBQ Beef Tacos

Therese Buchanan — Mon, 06 Apr 2026 21:58:56 +0000

If you’re looking for an easy dinner that feels a little different from the usual taco night, these Slow Cooker BBQ Beef Tacos are such a good one to try. You get tender, saucy shredded beef with that smoky BBQ flavor, piled into warm tortillas and topped with crunchy slaw and fresh herbs. This is a great option for summer get-togethers, game day or some easy tacos to serve for Cinco de Mayo. Love an easy crockpot meal? Find this one and more in my easy slow cooker dinners roundup.

Photo Credit: Tessie’s Table.

These tacos start with my Slow Cooker BBQ Beef, which is one of those recipes I make on repeat because it can be used in so many ways. Once that’s ready, turning it into tacos is the easiest next step.

I like to layer the beef with my Homemade Creamy Coleslaw for a bit of crunch and extra Homemade BBQ Sauce, then add fresh toppings like cilantro and jalapeños. If you want to build it out even more, adding sides like Guacamole, Fresh Tomato Salsa, or Chipotle Corn Salsa makes it feel like a full spread without much extra work.

Why you’ll love these Slow Cooker BBQ Beef Tacos

Easy to make ahead:
The beef cooks low and slow in the crockpot, so you can make it earlier in the day and just reheat when you’re ready to assemble. It takes the pressure off dinner time completely.
Big flavor with simple ingredients:
The BBQ sauce gives the beef that rich, smoky flavor, and when you pair it with something fresh like coleslaw, it balances everything out really well.
Great for feeding a group:
This is one of those meals where everyone can build their own tacos, which makes it ideal for family dinners, parties, or casual weekends with friends.

Slow Cooker BBQ Beef Tacos with Coleslaw – My Go-To Way to Use Leftovers

This is usually what I make the day after I’ve done a batch of BBQ beef. I’ll have it the first night as sandwiches, then the next day it turns into tacos.

It reminds me of my dad cooking dinner when I was growing up. He’d cook something once and then find a few different ways to use it over the next couple of days. Like how he would turn potatoes and cabbage into Colcanon, then fry it up for breakfast the next day! Nothing complicated, just making the most of what you already have in the fridge.

Ingredients Needed for Slow Cooker BBQ Beef Tacos

For the BBQ Beef:

Chuck roast: This is what gives you that tender, pull-apart beef after slow cooking. It holds up really well with the BBQ sauce.
Onion: Adds a bit of sweetness and depth as it cooks down with the beef.
Garlic: Brings in that classic savory flavor that works so well with BBQ.
Smoked paprika: Gives the beef a subtle smoky flavor even before the BBQ sauce goes in.
Ground cumin: Adds a little warmth and an earthy note that rounds out the spices.
Garlic powder: Boosts the garlic flavor without overpowering it.
Cayenne pepper: Optional, but great if you like a little heat.
BBQ sauce: Use my Homemade BBQ Sauce here if you can. It adds so much flavor and ties everything together.
Apple cider vinegar: Balances the sweetness of the BBQ sauce and keeps the beef from feeling too heavy.
Beef broth: Keeps the beef juicy while it cooks and helps create that sauce you mix everything into at the end.
Salt and pepper: Simple, but they pull all the flavor out of the beef.

For the Tacos:

Tortillas: Corn tortillas give more of a classic taco feel, while flour tortillas are softer and a bit more flexible. Either works here.
Coleslaw: My Homemade Creamy Coleslaw is perfect for this. It adds crunch and balances the richness of the beef.
Pickled jalapeños: Optional, but they add a nice little kick and cut through the BBQ sauce.
Fresh cilantro: Adds a bit of freshness right at the end.
Extra BBQ sauce: A drizzle over the top before serving adds even more of that smoky flavor.

Ingredients For The Slow Cooker BBQ Beef

Ingredients For The BBQ Beef Tacos

How to make Slow Cooker BBQ Beef Tacos

**For more detailed instructions, please refer to the printable recipe card below.**

Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.

Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side.

Transfer the beef to the slow cooker. Add chopped onion, minced garlic, beef broth, and apple cider vinegar. Cover and cook on low for 7–8 hours until the beef is tender.

Tender shredded beef with rich barbecue sauce, ideal for sandwiches or main dishes.

Remove the beef and shred it using two forks. Return the shredded beef to the slow cooker and mix in the BBQ sauce.

Warm the tortillas in a skillet or microwave until soft.

Fill each tortilla with BBQ beef. Top with coleslaw, jalapeños, cilantro, and extra BBQ sauce if you like.

Variations

Spicy BBQ tacos: Add hot sauce or chipotle peppers to the beef for a bit more heat. This works really well if you like a stronger kick.
Cheesy BBQ tacos: Sprinkle shredded cheddar or Monterey Jack over the beef while it’s still warm so it melts slightly before adding toppings.
Loaded BBQ tacos: Add crispy onions or crushed tortilla chips for extra crunch and texture.
Street-style BBQ tacos: Use small corn tortillas and keep it simple with beef, onion, cilantro, and a squeeze of lime.
BBQ ranch tacos: Drizzle a little ranch dressing over the top along with the BBQ sauce for a creamy finish.

Serving Suggestions

Serve with guacamole: A scoop of guacamole on the side or right on the taco adds a creamy element that pairs really well with the BBQ flavor.
Add fresh tomato salsa: Fresh Tomato Salsa keeps things light and adds a bit of acidity to balance the richness of the beef.
Include chipotle corn salsa: Chipotle Corn Salsa brings a slightly smoky, sweet flavor that fits right in with the BBQ.
Serve with fries or wedges: This turns it into more of a hearty meal, especially if you’re feeding a group.
Add a simple side salad: If you want something lighter, a quick salad like my Grilled Peach Salad works really well alongside these tacos.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker BBQ Beef Tacos?

Store the shredded BBQ beef in an airtight container in the fridge for up to 4 days. Keep it in the sauce so it stays moist.

Can I freeze Slow Cooker BBQ Beef Tacos?

Yes, it freezes really well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Once defrosted, reheat in a saucepan over low heat or in the microwave, adding a splash of broth or BBQ sauce if needed to loosen it up.

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Tips & Tricks

Let the beef cook long enough: If the beef isn’t shredding easily, it just needs more time. Cooking it low and slow is what gives you that tender shredded BBQ beef that works so well in tacos.
Mix the beef back into the sauce: Once shredded, stir it back into the BBQ sauce so it stays juicy and flavorful. This step makes a big difference.
Warm your tortillas: A quick heat in a dry pan makes them softer and easier to work with. It also helps bring out the flavor a bit more than just microwaving.
Add something fresh and crunchy: Coleslaw, cilantro, or even a bit of salsa helps balance out the richness of the BBQ beef.
Keep it simple when assembling: Don’t overload the tacos. A good layer of beef with a few toppings works best and keeps everything from falling apart.

More Slow Cooker Ideas

Looking for more meal inspiration?

Browse my Slow Cooker Recipes here or check out my Desserts if you want something sweet!

Photo Credit: Tessie’s Table.

FAQ

Can I make this ahead of time?
Yes, you can cook the BBQ beef ahead and reheat it when you’re ready. Just assemble the tacos fresh so everything tastes its best.
What cut of beef should I use?
Chuck roast is the best option because it becomes tender and easy to shred after slow cooking. It also has enough fat to stay juicy while it cooks. If you use a leaner cut, the beef can turn out a bit drier.
Can I make this without a slow cooker?
Yes, you can cook the beef in the oven instead. Place it in a covered dish or Dutch oven at 300°F for about 3–4 hours, or until it’s tender and easy to shred. Just make sure there’s enough liquid in the dish so it doesn’t dry out while cooking.
Corn or flour tortillas?
Both work here, so it really comes down to what you prefer. Corn tortillas give a slightly firmer texture and more traditional flavor, while flour tortillas are softer and easier to fold, especially if you’re adding a lot of filling.
How do I add more heat?
If you like a bit of spice, you can mix in some hot sauce or chipotle peppers with the BBQ beef, or just add sliced jalapeños on top. That way you can control the heat without changing the whole recipe.
How do I keep the tacos from getting soggy?
The best way is to assemble them right before serving. Keep the beef warm and the toppings separate until you’re ready to eat. Adding the coleslaw last helps keep a bit of crunch and stops everything from getting too soft.

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Slow Cooker BBQ Beef Tacos

Slow Cooker BBQ Beef Tacos made with tender shredded beef, topped with coleslaw and fresh herbs. A simple, flavor-packed dinner that’s great for busy nights or feeding a crowd.

Course Main Course

Cuisine American, Tex Mex

Keyword BBQ, Cinco De Mayo, Party Food, Summer

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 456kcal

Equipment

Ingredients

For the BBQ Beef:

2.5 lb chuck shoulder roast
1 onion chopped
4 cloves garlic minced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper optional, for spice
1 cup BBQ sauce plus more for serving
1 tablespoon apple cider vinegar
1 cup beef broth or water
Salt and pepper to taste

For the Tacos:

10 –12 small tortillas corn or flour
2 cups coleslaw
½ cup pickled jalapeños optional
¼ cup fresh cilantro chopped
Extra BBQ sauce for drizzling

Instructions

Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.
Optional: heat a skillet over medium-high heat and sear the beef for 3 to 4 minutes per side, until browned.
Transfer the beef to the slow cooker. Add the chopped onion, minced garlic, beef broth, and apple cider vinegar.
Cover and cook on low for 7 to 8 hours, until the beef is tender and shreds easily.
Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker with the juices.
Stir in the BBQ sauce and cook on low for another 30 minutes, until the flavors meld.
Warm the tortillas in a skillet over medium heat or in the microwave until soft and pliable.
Fill each tortilla with BBQ beef.
Top with coleslaw, pickled jalapeños if using, fresh cilantro, and a drizzle of extra BBQ sauce.
Serve immediately.

Notes

Let the beef cook long enough: If the beef isn’t shredding easily, it just needs more time. Cooking it low and slow is what gives you that tender shredded BBQ beef that works so well in tacos.

Mix the beef back into the sauce: Once shredded, stir it back into the BBQ sauce so it stays juicy and flavorful. This step makes a big difference.

Warm your tortillas: A quick heat in a dry pan makes them softer and easier to work with. It also helps bring out the flavor a bit more than just microwaving.

Add something fresh and crunchy: Coleslaw, cilantro, or even a bit of salsa helps balance out the richness of the BBQ beef.

Keep it simple when assembling: Don’t overload the tacos. A good layer of beef with a few toppings works best and keeps everything from falling apart.

Nutrition

The post Slow Cooker BBQ Beef Tacos appeared first on Tessie's Table.

Slow Cooker BBQ Beef

Therese Buchanan — Sun, 22 Mar 2026 16:32:12 +0000

If you’re looking for an easy slow cooker dinner that’s packed with flavor, this Slow Cooker BBQ Beef is one to keep on repeat. It’s tender, saucy, and perfect for piling onto buns, stuffing into tacos, or serving over rice for a simple, filling meal. This is one of my favorite easy slow cooker dinners. Check out the full roundup for more dump-and-go crockpot recipes.

Photo Credit: Tessie’s Table.

Slow cooker BBQ beef is one of those recipes that works all year round. It’s great for game days, busy weeknights, Summer get-togethers, or even meal prep since it makes a big batch and reheats really well. You can keep it classic, piled high on a sandwich with Homemade Coleslaw, or switch things up and use it in things like Beef Nachos or loaded baked potatoes.

Why you’ll love this Slow Cooker BBQ Beef

Easy slow cooker dinner:
This is a true set-it-and-forget-it recipe. Once everything is in the slow cooker, you can get on with your day while it does all the work.
Tender and full of flavor:
The chuck roast cooks low and slow until it’s fall-apart tender, soaking up all the smoky spices, garlic, and BBQ sauce.
So many ways to serve it:
You can keep it simple with sandwiches or turn it into tacos, rice bowls, or even loaded fries. It’s one of those recipes that never gets boring.

Slow Cooker BBQ Beef for Easy Weeknight Dinners and Summer Parties

This is one of those recipes I end up making on repeat because it stretches into so many meals. I’ll start with BBQ beef sandwiches the first night, then use the leftovers for tacos or pile it onto Baked Potatoes the next day.

It’s perfect for busy weeknights when you want something filling without a lot of effort, but it also works really well for summer parties. You can make a big batch, keep it warm in the slow cooker, and let everyone build their own sandwiches or plates. It’s an easy option when you’re feeding a group and don’t want to be stuck in the kitchen.

Ingredients Needed for Slow Cooker BBQ Beef

Chuck shoulder roast: this cut is perfect for slow cooking because it becomes really tender and easy to shred after a long cook.
Onion: adds a bit of sweetness and depth as it cooks down with the beef.
Garlic: brings in that classic savory flavor that works so well with BBQ.
Smoked paprika: gives the beef a subtle smoky flavor even before adding BBQ sauce.
Ground cumin: adds warmth and a slightly earthy flavor that rounds everything out.
Garlic powder: boosts the overall garlic flavor without overpowering it.
Cayenne pepper: optional, but great if you like a little heat.
BBQ sauce: Try my homemade BBQ sauce or use your favorite here since it really sets the tone for the final flavor.
Apple cider vinegar: helps balance the sweetness of the BBQ sauce and keeps everything from feeling too heavy.
Beef broth or water: keeps the meat moist while it cooks and helps build flavor.
Salt and pepper: essential for bringing everything together.

How to make Slow Cooker BBQ Beef

**For more detailed instructions, please refer to the printable recipe card below.**

Season the chuck roast with smoked paprika, cumin, garlic powder, cayenne if using, salt, and pepper.

Heat a skillet over medium-high heat and sear the beef on all sides until browned, about 3–4 minutes per side.

Transfer the beef to the slow cooker. Add chopped onion, minced garlic, beef broth, and apple cider vinegar. Cover and cook on low for 7–8 hours until the beef is tender.

Remove the beef and shred it using two forks.

Return the shredded beef to the slow cooker with the juices and stir in the BBQ sauce.

Tender shredded beef with rich barbecue sauce, ideal for sandwiches or main dishes.

Cook for another 30 minutes. Taste and adjust seasoning as needed, then serve.

Variations

Spicy BBQ Beef: Add extra cayenne or a few dashes of hot sauce to the slow cooker. This gives the beef a bit more kick without changing the overall flavor too much.
Honey BBQ Beef: Stir in a little honey along with the BBQ sauce. It adds a touch of sweetness that works really well for sandwiches.
BBQ Beef Tacos: Use the shredded beef in soft tortillas and top with slaw or cheese. It’s a great way to switch things up from the usual sandwich.
Loaded BBQ Fries: just like my Loaded Tater Tots, you can spoon the beef over crispy fries and top with cheese and green onions. This is always a hit for a casual dinner or game day.
BBQ Beef Rice Bowls: If you love my Chipotle Bowls, you can serve this BBQ beef over rice with some roasted veggies or corn. It turns into a really filling, easy meal.

Serving Suggestions

On toasted buns: Pile the BBQ beef onto soft buns and add coleslaw for a classic sandwich. The crunch from the slaw works really well with the tender beef.
Over mashed potatoes: Spoon the beef and extra sauce over creamy mashed potatoes. It soaks in and makes every bite extra flavorful.
With nachos: Use this as a topping for nachos with cheese, jalapeños, and sour cream. It’s an easy way to turn leftovers into something fun.
In tacos: Fill tortillas with the beef and add your favorite toppings. This is a great quick dinner using leftovers.
With baked potatoes: Split open a baked potato and load it up with BBQ beef and cheese. It’s simple but really satisfying.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker BBQ Beef?

Store any leftover BBQ beef in an airtight container in the fridge for up to 4 days. The flavor actually gets better as it sits, so it’s great for meal prep.

Can I freeze Slow Cooker BBQ Beef?

To freeze, let the beef cool completely, then store it in freezer-safe containers or bags for up to 3 months. When reheating, add a splash of broth or extra BBQ sauce to keep it from drying out.

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Tips & Tricks

Don’t skip seasoning the beef well: This is where a lot of the flavor starts, so be generous with salt, pepper, and spices.
Sear for extra flavor: It’s optional, but it adds a deeper flavor and makes a noticeable difference in the final dish.
Use a good BBQ sauce: Since it’s a key ingredient, try my Homemade BBQ Sauce pick one you really like. It will shape the overall flavor of the beef.
Shred while warm: The beef will be much easier to shred right after cooking while it’s still hot.
Let it sit after adding sauce: That extra 30 minutes helps the beef soak up the BBQ sauce and makes it more flavorful.

More Beef Dinners

Looking for more meal inspiration?

Browse my Slow Cooker ideas and check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I skip searing the beef?
Yes, you can skip it if you’re short on time. The beef will still turn out tender, but searing adds a bit more depth to the flavor.
Can I cook this on high instead of low?
You can cook it on high for about 4–5 hours, but cooking on low gives the best texture.
What’s the best cut of beef to use?
Chuck roast works best because it becomes tender and shreds easily after slow cooking.
Can I make this ahead of time?
Yes, this is a great make-ahead recipe. You can cook it the day before and reheat it when needed.
Can I add vegetables to this?
You can add things like bell peppers or even carrots, but keep it simple if you want a more classic BBQ flavor.
How do I keep it from drying out?
Make sure there’s enough liquid in the slow cooker and don’t overcook it. Adding extra BBQ sauce when reheating also helps.
Can I use a different sauce?
Yes, you can switch up the BBQ sauce or even mix in different flavors like honey or hot sauce.
Is this good for meal prep?
Yes, it stores and reheats really well, making it perfect for planning ahead.
Can I use this for other recipes?
Definitely. It works great in tacos, sandwiches, rice bowls, and more.
How do I reheat it?
Reheat on the stove or in the microwave with a little extra sauce or broth to keep it moist.

Slow Cooker BBQ Beef

Slow Cooker BBQ Beef made with tender shredded beef and smoky sauce. Perfect for sandwiches, tacos, and easy summer parties.

Course Main Course

Cuisine American

Keyword Comfort Food, Party Food, Potluck, Summer

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 301kcal

Equipment

Ingredients

2.5 lbs chuck shoulder roast
1 onion chopped
4 cloves garlic minced
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper optional for spice
1 cup BBQ sauce Try my homemade sauce or use your favorite kind
1 tablespoon apple cider vinegar
1 cup beef broth or water
Salt and pepper to taste

Optional Topping

1 Cup Homemade Coleslaw

Instructions

Prepare the Beef: Season the chuck roast generously with smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper.
Sear the Beef (Optional): Heat a cast iron skillet or stainless steel pan over medium-high heat until it’s hot. Place the seasoned beef in the hot, dry skillet and sear it for about 3-4 minutes per side, or until it’s nicely browned. Let the beef sit without moving it to get a good sear.
Note: You can also use oil in the skillet if you prefer, for an easier sear.
Slow Cook: Transfer the beef to the slow cooker. Add the chopped onion, minced garlic, beef broth, and apple cider vinegar.
Cook: Cover and cook on low for 7-8 hours, until the beef is tender and shreds easily.
Shred the Beef: Remove the beef and shred it with two forks. Return the shredded beef to the slow cooker with the juices.
Add BBQ Sauce: Stir in the BBQ sauce and cook on low for an additional 30 minutes to allow the flavors to meld.
Serve: Taste and adjust seasoning as needed. Serve the BBQ beef on buns, in tacos, or over rice.

Notes

***Notes***

-Don’t skip seasoning the beef well:
This is where a lot of the flavor starts, so be generous with salt, pepper, and spices.

-Sear for extra flavor:
It’s optional, but it adds a deeper flavor and makes a noticeable difference in the final dish.

-Use a good BBQ sauce:
Since it’s a key ingredient, pick one you really like. It will shape the overall flavor of the beef.

-Shred while warm:
The beef will be much easier to shred right after cooking while it’s still hot.

-Let it sit after adding sauce:
That extra 30 minutes helps the beef soak up the BBQ sauce and makes it more flavorful.

Nutrition

The post Slow Cooker BBQ Beef appeared first on Tessie's Table.

Slow Cooker Shredded Beef Tacos

Therese Buchanan — Sun, 25 Jan 2026 20:19:55 +0000

These slow cooker shredded beef tacos are an easy dinner made with tender Slow Cooker Shredded Beef, warm tortillas, and simple toppings. Once the beef is cooked, taco night is quick and easy, which makes this a great option for busy nights and casual get-togethers

Photo Credit: Tessie’s Table.

This is a great recipe for game day, Cinco de Mayo, summer gatherings, or anytime you need to feed a group without a lot of work. You can make the beef earlier in the day, keep it warm in the slow cooker, and set out tortillas and toppings when you’re ready to eat.

For the beef, I use my Slow Cooker Shredded Beef recipe, which is already seasoned and cooks until it’s fall-apart tender. That’s the base that makes these tacos so easy. This is one of my favorite easy slow cooker dinners. Check out the full roundup for more dump-and-go crockpot recipes.

Why you’ll love these Slow Cooker Shredded Beef Tacos

Easy slow cooker dinner:
The slow cooker handles the beef, so once it’s done, taco night is mostly just warming tortillas and setting out toppings. It’s a solid option for busy nights when you want dinner to feel easy.
Great for feeding a crowd:
This works well for game day, parties, or casual get-togethers because you can keep the beef warm and let everyone build their own tacos. It keeps serving simple and takes the pressure off.
Versatile and great for leftovers:
The shredded beef reheats really well, so tacos one night can turn into bowls, quesadillas, or another easy meal later in the week.

Easy Slow Cooker Shredded Beef Tacos

This is a simple way to turn slow cooker shredded beef into tacos with very little effort. Warm the tortillas, add the beef, throw on your toppings, and that’s it. It’s an easy option for weeknights, game day, or anytime you want something low effort that feeds a group.

Ingredients Needed for Slow Cooker Shredded Beef Tacos

Slow cooker shredded beef: This is the base of the tacos and where all the flavor comes from. I use my Slow Cooker Shredded Beef recipe and keep some of the cooking juices so the beef stays juicy.
Tortillas: Corn or flour both work here, so use what you like or what you already have. I use these La Banderita Low Carb Tortillas
Onion: Diced onion adds a bit of crunch and balances the richness of the beef.
Fresh cilantro: This adds a fresh flavor that works really well with the beef, but it’s easy to skip if it’s not your thing.
Salsa: Any salsa works, but a fresh tomato salsa is especially good if you want something lighter.
Lime wedges: A squeeze of lime right before eating brightens everything up.
Optional toppings: Guacamole, corn salsa, or a side of elotes all fit in naturally and make taco night feel a little more fun.

How to make Slow Cooker Shredded Beef Tacos

**For more detailed instructions, please refer to the printable recipe card below.**

Make the Slow Cooker Shredded Beef using my Slow Cooker Shredded Beef recipe and keep some of the cooking juices with the beef.

Warm the tortillas in a skillet or microwave until soft and pliable.

Fill each tortilla with shredded beef and spoon a little of the cooking juices over the top.

Add toppings and serve while everything is warm.

Variations

Crispy shredded beef tacos: Spread the shredded beef on a baking sheet and broil it for a few minutes until the edges get slightly crispy. This adds great texture and works especially well with fresh salsa.
Cheesy shredded beef tacos: Add shredded cheese to the warm tortillas before adding the beef so it melts slightly. This makes the tacos feel a bit more filling without extra effort.
Spicy shredded beef tacos: Add jalapeños, hot sauce, or a spicy corn salsa if you want more heat. It’s an easy way to change things up without changing the base recipe.
Street-style tacos: Keep things simple with onion, cilantro, and lime. This is a great option if you’re feeding a crowd and want something classic.
Taco bowls: Skip the tortillas and serve the beef over rice or lettuce with toppings. Just like my Chicken Burrito Bowls, this is a great way to use leftovers for lunch.

Serving Suggestions

Guacamole on the side: A bowl of Homemade Guacamole adds creaminess and pairs really well with the shredded beef. It’s always a hit when serving tacos to a group.
Fresh tomato salsa: This keeps the meal feeling light and fresh and balances the richness of the beef.
Elotes: Mexican street corn is a great side for taco night, especially for summer gatherings or Cinco de Mayo.
Corn salsa: Corn salsa adds sweetness and crunch and works well for people who don’t want anything spicy.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker Shredded Beef Tacos?

Store leftover shredded beef in an airtight container in the fridge with some of the cooking juices so it stays moist. Keep tortillas and toppings separate.

Can I freeze Slow Cooker Shredded Beef Tacos?

The shredded beef freezes very well. Freeze it with a little liquid, thaw overnight in the fridge, and reheat gently on the stove or in the microwave.

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Tips & Tricks

Keep the beef warm in the slow cooker: If you’re serving tacos for game day or a party, leave the beef on warm so it stays hot and ready.
Use the cooking juices: Spoon a little over the beef when serving to keep it from drying out.
Warm the tortillas: Warm tortillas fold better and make the tacos easier to eat.
Prep toppings ahead: Chop onion and cilantro earlier in the day so taco night comes together fast.
Plan for leftovers: Make extra beef and use it later in bowls, quesadillas, or as a topping for Perfect Baked Potatoes or my Air Fryer Baked Potatoes.

More Easy Dinners To Feed A Crowd

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make the shredded beef ahead of time?
Yes, the beef can be made a day or two ahead and reheated when you’re ready to serve.
What cut of beef works best for shredded beef tacos?
Chuck roast works best because it becomes tender and shreds easily when slow cooked.
How do I reheat shredded beef without drying it out?
Reheat it gently with a bit of the cooking liquid to keep it moist.
Can I use flour tortillas instead of corn?
Yes, both work well, so use whichever you prefer.
Is this recipe spicy?
The beef is flavorful but mild. You can add heat with toppings if you like.
Can I double the beef for a crowd?
Yes, just make sure your slow cooker is large enough to handle the extra beef.
What toppings work best with shredded beef tacos?
Onion, cilantro, salsa, lime, and guacamole are all great options.
Can I use the beef for other meals?
Yes, it works well for bowls, wraps, and quesadillas.
How long will the shredded beef last in the fridge?
Up to four days when stored properly.
Can I keep the beef warm for a party?
Yes, keep it on the warm setting in the slow cooker and stir occasionally.

Slow Cooker Shredded Beef Tacos

Easy shredded beef tacos made with slow cooker shredded beef, warm tortillas, and simple toppings. Great for weeknights or feeding a group.

Course Main Course

Cuisine American, Mexican

Keyword Cinco De Mayo, Leftovers, Meal Prep, Party Food

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 379kcal

Equipment

Ingredients

2½ lbs Slow Cooker Shredded Beef recipe
12 –16 soft tortillas corn or flour
1 medium onion finely diced
½ cup fresh cilantro chopped
1 to 1½ cups salsa
2 limes cut into wedges

Instructions

Prepare the shredded beef by following the Slow Cooker Shredded Beef recipe and shredding the beef back into the cooking juices.
Warm the tortillas in a dry skillet or microwave until soft and heated through.
Fill each tortilla with shredded beef, adding a little of the cooking liquid if needed.
Top with diced onion, cilantro, salsa, and a squeeze of lime.
Serve right away with extra toppings on the side.

Notes

Keep the beef warm in the slow cooker: If you’re serving tacos for game day or a party, leave the beef on warm so it stays hot and ready.

Use the cooking juices: Spoon a little over the beef when serving to keep it from drying out.

Warm the tortillas: Warm tortillas fold better and make the tacos easier to eat.

Prep toppings ahead: Chop onion and cilantro earlier in the day so taco night comes together fast.

Plan for leftovers: Make extra beef and use it later in bowls, quesadillas, or sandwiches.

Nutrition

The post Slow Cooker Shredded Beef Tacos appeared first on Tessie's Table.

Slow Cooker Coconut Chicken Curry

Therese Buchanan — Mon, 29 Dec 2025 22:34:12 +0000

This Slow Cooker Coconut Chicken Curry is an easy chicken curry recipe that’s full of warm spices, creamy coconut milk, and tender chunks of chicken. If you love simple dinner ideas like my Sheet Pan Shrimp and Sausage, this one will be a regular on your menu. Love an easy crockpot meal? Find this one and more in my easy slow cooker dinners roundup.

Photo Credit: Tessie’s Table.

This slow cooker chicken curry is great for busy nights when you want something filling but don’t feel like standing at the stove. It works for meal prep, leftovers, or family dinners when you want a flavorful chicken recipe without a long list of ingredients. It tastes even better the next day, so it’s perfect for when you want to get ahead for the week. If you’re planning out dinners, you might also like my Slow Cooker Shredded Beef, which has the same easy set-and-forget vibe.

Why you’ll love this Slow Cooker Coconut Chicken Curry

Easy slow cooker chicken curry:
Everything goes straight into the slow cooker, and you don’t need to sauté anything first. It’s a true dump-and-go dinner, so you can get on with your evening while the curry cooks on its own.
Big flavor with simple ingredients:
Curry powder, turmeric, cumin, and coconut milk bring rich flavor without extra steps. The chicken cooks in the sauce, so the spices blend into every bite and make a really tasty chicken curry that doesn’t feel heavy.
Great for meal prep and leftovers:
The sauce stays creamy after reheating and works well with rice, naan, or roasted vegetables. If you love meal-prep style recipes like my Chipotle Chicken Burrito Bowls, this one is perfect for weekday lunches or dinners.

Easy Slow Cooker Coconut Chicken Curry for Weeknight Dinners

Thursday nights in my house growing up always meant Chicken Curry, so I’ve kept that tradition going even now that I live in Atlanta. Once the weather starts to cool down a bit, I love these set-and-forget slow cooker dinners that make the whole evening feel easier. This one has become a favorite because you can load everything into the slow cooker and leave it alone until dinner. It’s simple, warm, and exactly the kind of meal I look forward to making during the week.

Ingredients Needed for Air Fryer Sweet Chili Salmon

Boneless skinless chicken breasts: Cut into larger chunks so they stay tender instead of shredding as they cook.
Full-fat coconut milk: Gives the curry its creamy base and balances the spices nicely.
Diced tomatoes: Keep the juice in because it helps develop the sauce and adds a little acidity.
Yellow onion or onion powder: Either one works, so use whatever you have. It brings a mild savory base to the curry.
Garlic powder: Adds flavor without needing to sauté anything.
Curry powder: This is the main seasoning and brings all the warm spices you expect in a coconut chicken curry.
Ground cumin: Adds depth and a slightly earthy flavor.
Ground turmeric: Helps with color and adds a subtle warm flavor.
Salt and black pepper: Brings everything together.
Cornstarch slurry: Thickens the curry at the end so the sauce clings to the chicken and rice.
Lime juice: A splash at the end brightens the whole dish.
Fresh cilantro: Optional for garnish.

How to make Slow Cooker Coconut Chicken Curry

**For more detailed instructions, please refer to the printable recipe card below.**

Combine all the ingredients (except the cornstarch and water) in the crockpot.

Stir gently so the chicken is coated in the curry mixture. Cover and cook on low for 4 hours or on high for 2 to 2½ hours

Mix cornstarch and water in a small bowl.

Stir in the cornstarch slurry and let it cook for 10 to 15 minutes until the sauce thickens.

Variations

Add vegetables: You can add diced potatoes, carrots, peas, or bell peppers. They soften nicely in the slow cooker and turn this into more of a slow cooker chicken curry stew. It’s an easy way to bulk it up without extra cooking.
Make it spicy: A little cayenne or red pepper flakes will give the curry a kick. Add it with the other spices so the heat blends into the sauce as it cooks.
Use chicken thighs: Boneless thighs work well and stay tender in the slow cooker. They give the curry a slightly richer flavor without changing the steps.
Add spinach at the end: Stir in a handful of spinach once the curry is cooked. It softens in a minute and adds color and nutrients without changing the flavor.
Make it thicker: If you like a thick coconut curry, add an extra tablespoon of cornstarch with water to make the slurry or simmer the sauce uncovered for a few minutes after thickening.

Serving Suggestions

Serve over rice: Classic and easy. The rice soaks up the coconut curry sauce, and it reheats well for lunches the next day.
Add roasted vegetables: Roasted carrots or broccoli pair well with the warm spices. It’s a nice way to stretch the meal out a bit.
Pair with another slow cooker recipe: If you’re doing a meal prep day, this goes well with my Crockpot Honey Garlic Chicken so you end up with two slow cooker dinners ready for the week.
Add a lighter side: A simple salad works well when you want something fresh with a warm chicken curry. I love this easy Macaroni Salad.
Serve it over baked potatoes: My Air Fryer Baked Potatoes work really well with this curry and make an easy way to stretch the meal for a group.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker Coconut Chicken Curry?

Keep leftovers in an airtight container in the fridge for up to four days. The sauce thickens as it sits, but it loosens nicely when reheated. It warms well in the microwave or on the stove over low heat.

Can I freeze Slow Cooker Coconut Chicken Curry?

Yes, it freezes well. Let it cool completely, transfer it to freezer-safe containers, and freeze for up to three months. Thaw it in the fridge, then reheat on the stove or in the microwave. You can add a splash of coconut milk or broth if it needs to loosen up.

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Tips & Tricks

Cut the chicken into larger chunks: This helps the chicken stay tender and prevents it from shredding in the slow cooker. It also gives the curry a nicer texture.
Stir the spices into the liquid: Mixing them into the coconut milk and tomatoes helps the flavors soak into the chicken as it cooks.
Taste before serving: A little extra salt or lime juice can brighten the whole dish. Adjusting at the end gives you the best flavor.
Let the cornstarch cook fully: It needs the full 10 to 15 minutes to activate and thicken the curry. This keeps the sauce silky.
Serve with toppings: Cilantro, lime wedges, or even a spoonful of Greek yogurt can add something fresh when serving..

More Meal Prep Ideas

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Easy Recipes for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use light coconut milk?
You can, but the sauce will be thinner and not as creamy. Full-fat coconut milk gives the best texture in a slow cooker chicken curry.
Can I make this without tomatoes?
Yes, but you’ll want to add a splash of broth to replace the liquid. The curry will taste saltier and less tangy.
Can I add vegetables to the slow cooker?
Absolutely. Potatoes, sweet potatoes, peas, carrots, or bell peppers all work well and soften as the curry cooks.
Can this be made with chicken thighs?
Boneless thighs are great here. They stay juicy and hold their shape in slow cooker recipes.
Why did my chicken shred?
It may have cooked too long or the pieces were too small. Cutting them into bigger chunks helps keep the shape.
Can I prep this ahead?
Yes. Add everything to the slow cooker insert the night before, refrigerate, and start it the next day. It also works well as part of a meal prep plan alongside my Mississippi Pot Roast
Can I make it spicier?
Add cayenne or red pepper flakes with the other spices. You can adjust to your own taste.
Why is my sauce too thin?
Add a little more cornstarch slurry and cook uncovered for a few minutes. It thickens quickly.
Can I double the recipe?
Yes, as long as your slow cooker is large enough. Cooking time may increase slightly, so keep an eye on the chicken.

Slow Cooker Coconut Chicken Curry

Slow Cooker Coconut Chicken Curry is an easy chicken curry recipe with coconut milk, warm spices, and tender chicken. A simple weeknight slow cooker dinner.

Course Main Course

Cuisine American, Asian

Keyword Comfort Food, Creamy, One Pot

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 327kcal

Equipment

Ingredients

2 pounds boneless skinless chicken breasts cut into large chunks about 1½ inches
1 can full-fat coconut milk 13.5 oz
1 can diced tomatoes – undrained 14.5 oz
½ yellow onion finely diced or use 1 teaspoon onion powder
2 teaspoons garlic powder
2 tablespoons curry powder
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch + 2 tablespoons water – mixed together and added at the end
Juice of ½ lime optional, for brightness

Optional topping

Fresh cilantro chopped, for garnish

Instructions

Add the cubed chicken breast to the slow cooker.
Pour in the coconut milk and diced tomatoes (with juice).
Add onion, garlic powder, curry powder, cumin, turmeric, salt, and pepper.
Stir gently to coat the chicken evenly in the curry mixture.
Cover and cook on low for 4 hours or high for 2 to 2½ hours, until the chicken is just cooked through and tender but not falling apart.
Stir in the cornstarch slurry and let cook for an additional 10–15 minutes to thicken the sauce slightly.
Squeeze in lime juice if using, then gently stir and taste for seasoning.
Serve over rice and top with chopped cilantro, if desired.

Notes

Cut the chicken into larger chunks: This helps the chicken stay tender and prevents it from shredding in the slow cooker. It also gives the curry a nicer texture.

Stir the spices into the liquid: Mixing them into the coconut milk and tomatoes helps the flavors soak into the chicken as it cooks.

Taste before serving: A little extra salt or lime juice can brighten the whole dish. Adjusting at the end gives you the best flavor.

Let the cornstarch cook fully: It needs the full 10 to 15 minutes to activate and thicken the curry. This keeps the sauce silky.

Serve with toppings: Cilantro, lime wedges, or even a spoonful of Greek yogurt can add something fresh when serving.

Nutrition

The post Slow Cooker Coconut Chicken Curry appeared first on Tessie's Table.

Slow Cooker Mississippi Pot Roast

Therese Buchanan — Thu, 13 Nov 2025 20:47:47 +0000

This Slow Cooker Mississippi Pot Roast is the ultimate easy dinner and you only need five ingredients. Chuck roast, ranch mix, au jus gravy mix, butter, and pepperoncini- and the slow cooker does all the work. It’s tender, flavorful, and perfect for a low-effort family meal. Craving more meals you can set and forget? This recipe is part of my easy slow cooker dinners roundup, packed with crockpot recipes for busy weeknights.

Photo Credit: Tessie’s Table.

This recipe is ideal for busy nights or lazy weekends when you want something hearty without spending much time in the kitchen. It’s rich, savory, and makes enough for leftovers that taste even better the next day. If you enjoy simple slow cooker recipes, try my Slow Cooker Shredded Beef , Slow Cooker Beef Stew or my Slow Cooker Butter Chicken Meatballs next, they are just as easy and versatile.

Why you’ll love this Slow Cooker Mississippi Pot Roast

It’s the easiest dinner ever.
Everything goes straight into the slow cooker, and by the time dinner rolls around, you’ve got the most tender, flavorful roast waiting for you.
The flavor is unreal:
The mix of ranch, au jus, butter, and pepperoncini gives it a rich, savory sauce with just a little tang. It’s buttery, beefy, and hard to stop eating once you start.
You can serve it so many ways.
Pile it on Mashed Potatoes, stuff it into sandwiches, or scoop it over Rice. It’s one of those recipes that never gets boring, and the leftovers are even better.

Easy Slow Cooker Mississippi Pot Roast for Family Dinners

I started making this pot roast on weekends when I wanted something hearty but easy. It reminds me of the slow-cooked dinners we had growing up in Ireland, but with the big, bold flavor of Southern comfort food I’ve come to love living here in Atlanta.

Ingredients Needed for Slow Cooker Mississippi Pot Roast

Chuck roast: Becomes tender and juicy after hours in the slow cooker.
Ranch dressing mix: Adds tangy, herby flavor that complements the beef.
Au jus gravy mix: Deepens the savory taste and makes a rich sauce.
Butter: Melts into the roast and creates a smooth, flavorful finish.
Pepperoncini Peppers: Give a mild, tangy kick that balances the richness.

How to make Slow Cooker Mississippi Pot Roast

**For more detailed instructions, please refer to the printable recipe card below.**

Place the chuck roast in the slow cooker and sprinkle the ranch and au jus mixes evenly over the top.

Add the butter and pepperoncini and pepperoncini juice.

Cover and cook on low for 8 hours or until tender.

Remove the roast from the slow cooker and set it aside on a plate.

Skim any excess fat from the surface of the cooking liquid if needed.

Shred the beef using two forks.

Return it to the slow cooker and stir to coat it in the sauce

Variations

Mississippi Pot Roast Sandwiches: Shred the beef and pile it high on toasted rolls with melted provolone or mozzarella. It makes an easy dinner or a great way to use up leftovers the next day.
Spicy version: If you like a little heat, add more pepperoncini or pour in some of the brine from the jar. It adds a nice kick without taking away from that buttery flavor.
Mississippi Pot Roast with Gravy: Want it a bit thicker? Stir a small cornstarch slurry into the sauce after cooking. It turns into a rich, glossy gravy that’s perfect for spooning over mashed potatoes.
Oven-baked version: Don’t have a slow cooker? No problem. Layer everything in a Dutch oven, cover tightly, and bake at 300°F for about 3 hours until tender. The flavor comes out just as delicious.
Mississippi Pot Roast Sliders: This one’s fun for parties. Use the shredded beef on slider buns, top with cheese, and bake until everything’s warm and melty. They disappear fast at get-togethers.

Serving Suggestions

Garlic Mashed Potatoes: This pot roast and creamy mashed potatoes are made for each other. My Garlic Mashed Potatoes soak up every bit of that flavorful sauce and make the meal feel complete.
Rustic Bread: A thick slice of Rustic Bread on the side is perfect for mopping up all those buttery juices. I always end up grabbing an extra piece.
Honey Glazed Carrots: Sweet, buttery Honey Glazed Carrots balance out the richness of the roast beautifully and add a nice pop of color to the plate.
Cheesy Bacon Green Beans: My Cheesy Bacon Green Beans are a family favorite with this recipe. The smoky bacon and gooey cheese go perfectly with the tender beef.
Over baked potatoes: This is one of my favorite ways to serve it. Load up fluffy Air Fryer Baked Potatoes with a generous scoop of the pot roast and drizzle a bit of the sauce on top. It’s hearty, filling, and perfect for family dinners. You could even take a note from my Sloppy Joe Baked Potatoes and add a little shredded cheese or sour cream for a fun twist.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker Mississippi Pot Roast?

Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits.

Can I freeze Slow Cooker Mississippi Pot Roast?

Yes. Cool completely, then freeze in containers or bags for up to 3 months. Thaw overnight and reheat slowly on the stove or in the slow cooker.

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Tips & Tricks

Pick the right roast: Chuck roast is the way to go here. It has just enough marbling to stay juicy and tender after hours in the slow cooker. Leaner cuts like round roast tend to dry out.
Be patient with the lid: I know it’s tempting to peek, but every time you lift the lid, you lose heat and slow down the cooking. Let it work its magic undisturbed until it’s time to shred.
Go easy on salt: The seasoning mixes already bring plenty of flavor, so there’s no need to add more salt until you taste it at the end.
Add veggies for a full meal: Toss in chunks of carrots, onions, or baby potatoes if you want a one-pot dinner. They’ll soak up that delicious sauce while the roast cooks.
Plan for leftovers: The flavor gets even better after a night in the fridge. Use the extra beef in sandwiches, wraps, or even loaded Baked Potatoes for an easy second meal.

More Beefy Mains

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my One Pot Dinners for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use a different cut of beef?
Yes, but chuck roast really gives you that fall-apart texture. Brisket or a round roast will work, though they might not turn out quite as tender.
Can I cook it faster on high?
You can, but it’s worth giving it time on low if you can. Slow cooking helps the meat break down and stay juicy.
Can I make this without butter?
The butter adds richness and flavor, but if you’re trying to lighten it up, you can leave it out.
Do I need to add any liquid?
Nope! The butter, seasonings, and natural juices from the beef create their own flavorful sauce as it cooks.
Can I prepare it ahead of time?
Definitely. Layer everything in your slow cooker insert the night before, cover it, and keep it in the fridge. In the morning, just set it in the cooker and turn it on.
Can I add vegetables?
Yes, and it’s a great way to make it a full meal. Carrots, onions, and potatoes hold up best to the long cooking time.
How do I make it less salty?
Choose low-sodium ranch and au jus mixes and use unsalted butter.
Can I make it spicy?
Add extra pepperoncini or more of their brine for a little heat. It gives the sauce more depth without overpowering the roast.
What should I serve it with?
It’s amazing with Garlic Mashed Potatoes or Rustic Bread to soak up the sauce, and I love adding Southern Broccoli Casserole on the side for extra comfort!

Slow Cooker Mississippi Pot Roast

Tender Slow Cooker Mississippi Pot Roast made with chuck roast, ranch mix, au jus, and pepperoncini for the easiest weeknight dinner.

Course Main Course

Cuisine American

Keyword 5 Ingredients Or Less, Comfort Food, Crock Pot, One Pot, Slow Cooker

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 480kcal

Equipment

Ingredients

3 lb chuck roast
1 packet 1 oz ranch dressing mix
1 packet 1 oz au jus gravy mix
½ stick butter (1/4 cup unsalted butter)
8 whole pepperoncini peppers
¼ cup pepperoncini juice optional
Salt to taste

Instructions

Place the beef roast into your slow cooker.
Sprinkle the dry ranch dressing mix and au jus gravy mix evenly over the top of the roast.
Add the pepperoncini peppers, juice and butter in several pieces on top.
Cover and cook on low for 8 hours (or until the beef is fork-tender and easily pulls apart).
Once cooked, carefully remove the roast from the slow cooker and set it aside on a plate.
Skim any excess fat from the surface of the cooking liquid if needed.
(Optional) To make a thicker gravy, whisk together 2 tablespoon of cornstarch with 2 tablespoon of cold water in a small bowl. Stir this mixture into the liquid in the slow cooker and cook on high for about 10–15 minutes, until slightly thickened.
Shred the beef using two forks, then return it to the slow cooker and stir to coat it in the sauce.
Serve warm with the juices spooned over the top.

Nutrition

The post Slow Cooker Mississippi Pot Roast appeared first on Tessie's Table.

Crockpot Honey Garlic Chicken

Therese Buchanan — Wed, 05 Nov 2025 22:31:19 +0000

Crockpot Honey Garlic Chicken is one of the easiest slow cooker dinners you can make, with tender chicken thighs coated in a rich, sticky honey garlic sauce. This crockpot honey garlic chicken recipe uses simple pantry ingredients like honey, soy sauce, and garlic, and it’s perfect served over rice for an easy weeknight meal. Craving more meals you can set and forget? This recipe is part of my easy slow cooker dinners roundup, packed with crockpot recipes for busy weeknights.

Photo Credit: Tessie’s Table.

Everything about this recipe screams dinner made easy. You can toss everything into the slow cooker in minutes, let it work its magic, and come back to a meal that’s full of flavor. If you love this style of effortless dinner, try my Slow Cooker Butter Chicken Meatballs, Slow Cooker Bratwurst with onions and peppers, or Slow Cooker BBQ Beef next.

Why you’ll love these Crockpot Honey Garlic Chicken

Simple prep:
Mix up the sauce, pour it in, and let your slow cooker do the rest. Easy no-stress dinner.
Amazing flavor:
The combination of honey, soy sauce, and garlic creates a perfect sticky glaze for the chicken.
Great leftovers:
The sauce soaks into rice or noodles even better the next day. It’s also perfect for meal prep.

Easy Crockpot Honey Garlic Chicken (Sticky Sauce Recipe)

This Crockpot Honey Garlic Chicken quickly became one of those recipes I go back to again and again. It’s simple, reliable, and has that perfect sweet-meets-savory flavor everyone loves. I love setting this up early in the day, knowing dinner will be ready without any last-minute stress. If you like that sweet and savory flavor, you might also like my Honey Garlic Chicken Wings or Air Fryer Honey Garlic Chicken Tenders.

Ingredients Needed for Crockpot Honey Garlic Chicken

Chicken thighs: Boneless and skinless, they stay juicy and soak up all that sauce.
Honey: Gives the sauce its sweetness and glossy finish.
Soy sauce: Balances the honey and adds depth.
Ketchup: Adds tang and a bit of color to the sauce.
Rice vinegar: Keeps the sauce from being too sweet.
Garlic: Brings that classic flavor the dish is known for.
Salt and pepper: Just enough to pull everything together.
Cornstarch and water: The secret to a thick, sticky sauce that clings to every bite.

How to make Crockpot Honey Garlic Chicken

**For more detailed instructions, please refer to the printable recipe card below.**

Place the chicken thighs in the bottom of the slow cooker.

Whisk together the honey, soy sauce, ketchup, vinegar, garlic, salt, and pepper.

Pour the sauce over the chicken and coat evenly. Cover and cook on low for 4 to 5 hours.

Whisk together the cornstarch and water and stir the slurry into the slow cooker.

Cook for 30 minutes untill the sauce thickens.

Sprinkle Sesame seeds and green onions before serving.

Variations

Chicken Breasts: If you prefer using chicken breasts, they work just fine here. They’re a little leaner and thicker than thighs, so add about 30 minutes to the cooking time.
Spicy Honey Garlic Chicken: A drizzle of sriracha or a pinch of crushed red pepper flakes turns this into a sweet and spicy version that’s full of flavor. It’s a nice twist when you want a little heat without overpowering the sauce.
Ginger Honey Garlic Chicken: Fresh grated ginger adds a bit of warmth and makes the sauce taste even brighter. It’s such a simple addition but really enhances that balance of sweet and savory.
Veggie-Packed Version: Add broccoli florets or sliced bell peppers during the last hour of cooking for a full one-pot meal. The veggies absorb some of the sauce and make every bite more flavorful.

Serving Suggestions

Over Rice: I love this Crockpot Honey Garlic Chicken served over fluffy white or jasmine rice. The sauce soaks into the rice and makes it extra comforting. You can try it with Rice and Black Beans for a bit more heartiness.
With Noodles: This sauce clings beautifully to noodles. You can use rice noodles or even spaghetti for a quick, takeout-style dinner that everyone will love.
Add Some Veggies: A side of Honey Glazed Carrots or Garlic Mashed Potatoes works perfectly with the sweet and savory flavors in this dish.
Slow Cooker Dinner Spread: If you like to batch cook with your slow cooker consider trying Slow Cooker Sweet and Sour Meatballs or Slow Cooker Butter Chicken Meatballs for a cozy dinner table full of variety.
Meal Prep Lunches: This one reheats beautifully, so portion it into containers with rice or veggies for quick lunches during the week. It stays flavorful even after a few days in the fridge.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Crockpot Honey Garlic Chicken?

Store any leftovers in a sealed container in the refrigerator for up to four days. When reheating, warm it slowly on the stovetop or in the microwave with a splash of water to bring the sauce back to life.

Can I freeze Crockpot Honey Garlic Chicken?

Yes! Let it cool completely first, then freeze it in an airtight container for up to two months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat gently on the stove until hot and glossy.

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Tips & Tricks

Use Chicken Thighs for the Best Texture: Thighs hold up perfectly in the slow cooker and stay juicy even after hours of cooking. They also absorb the sauce beautifully.
Add the Slurry Near the End: Stir in your cornstarch and water mixture during the last 30 minutes of cooking. It thickens the sauce into that glossy, sticky texture that coats the chicken perfectly.
Don’t Skip the Taste Test: Different brands of honey and soy sauce vary in flavor. Give your sauce a quick taste before serving and adjust if you want it a little saltier or sweeter.
Double the Sauce: The honey garlic sauce is irresistible, especially over rice or noodles. Double the sauce ingredients if you like things extra saucy. It reheats really well.
Try Other Slow Cooker Favorites: Once you fall for this one, you’ll love Slow Cooker Tortilla Soup or Slow Cooker Pumpkin Soup. Both have the same easy prep and cozy, flavorful vibe.

More Slow Cooker Favorites

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Dinners for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use chicken breasts instead of thighs?
Yes, you can. Just remember that chicken breasts are leaner and need a bit longer to cook through. Add about 30 minutes on low and check that they’re cooked before serving.
Can I use frozen chicken in crockpot honey garlic chicken?
It’s best to use thawed chicken for even cooking and better texture. Frozen chicken can release extra moisture, which can thin out the sauce and affect how it thickens.
Can I prep this ahead of time?
Yes! Mix the sauce ingredients the night before and refrigerate them. In the morning, pour everything into the slow cooker, and dinner is handled.
Can I double the recipe?
Make sure your slow cooker isn’t more than about ¾ full so the chicken cooks evenly and the sauce thickens properly.
Can I cook it on high instead of low?
You can cook it on high for 2½ to 3 hours, but low and slow makes the chicken extra tender and lets the sauce develop more flavor.
How do I thicken the sauce more?
If you like a thicker sauce, add a bit more cornstarch slurry or take the lid off for the last 30 minutes so it reduces naturally.
What sides go best with it?
It’s perfect served over rice, noodles, or simple sides like Orzo Pasta Salad or Cheesy Green Beans
What does honey garlic chicken taste like?
Honey garlic chicken has a balance of sweet and savory flavors, with the honey adding sweetness and the garlic and soy sauce bringing depth. As it cooks, the sauce thickens into a rich, slightly sticky glaze that’s perfect over rice.

Crock Pot Honey Garlic Chicken

Sweet and savory Crock Pot Honey Garlic Chicken made with tender boneless thighs in a sticky sauce thats perfect for busy nights!

Course Main Course

Cuisine American, Asian

Keyword Comfort Food, Easy, Family Meals, Slow Cooker, Take Out

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 305kcal

Equipment

Ingredients

2 pounds boneless skinless chicken thighs
½ cup honey
⅓ cup low-sodium soy sauce
¼ cup ketchup
2 tablespoons rice vinegar or apple cider vinegar
4 cloves garlic minced
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon cold water

Instructions

Place the chicken thighs in the bottom of the slow cooker.
Whisk together the honey, soy sauce, ketchup, vinegar, garlic, salt, and pepper in a small bowl.
Pour the sauce over the chicken thighs, spreading it around to coat evenly.
Cover and cook on low for 4 to 5 hours or until the chicken is tender and fully cooked through.
In the last 30 minutes of cooking, whisk together the cornstarch and water to make a slurry.
Stir the slurry into the sauce in the slow cooker and continue cooking uncovered for the remaining time to let the sauce thicken.
Once done, you can sprinkle with the chicken with sesame seeds and green onions before serving.
Serve the chicken with a generous spoonful of the sauce over the top.

Nutrition

The post Crockpot Honey Garlic Chicken appeared first on Tessie's Table.

Slow Cooker Pumpkin Soup

Therese Buchanan — Fri, 26 Sep 2025 18:59:46 +0000

This Slow Cooker Pumpkin Soup is creamy, savory, and full of rich fall flavor. Made with canned pumpkin, Parmesan cheese, a splash of cream, and crispy bacon on top, it’s a set-it-and-forget-it recipe that makes dinner easy. Let the slow cooker do the work while you enjoy the smells filling the kitchen. Craving more meals you can set and forget? This recipe is part of my easy slow cooker dinners roundup, packed with crockpot recipes for busy weeknights.

Photo Credit: Tessie’s Table.

This is one of those recipes you can throw in the slow cooker earlier in the day and come back to something warm and ready to go. It’s perfect for chilly evenings, casual dinners, or even meal prep for the week. I love serving it with Rustic Bread or Homemade Irish Brown Bread, and if you’re building a fall-themed menu, try adding Mini Pumpkin Cheese Balls or a side of Pumpkin Butter to snack on while it simmers.

Why you’ll love this Slow Cooker Pumpkin Soup

Effortless prep:
It takes just a few minutes to chop and stir everything together. Then you let the slow cooker handle the rest.
Creamy and comforting flavor:
Pumpkin purée and Parmesan melt into a silky soup with warm spices, a touch of cream, and just the right amount of saltiness from the bacon.
Perfect for busy days:
Whether you’re making it ahead for the week or want something warm after a long day, it’s ready when you are.

Easy Crockpot Pumpkin Soup with Bacon

I started making this slow cooker pumpkin soup a few years ago as an easy weeknight dinner when the weather started to turn cooler. With our busy fall schedule in Atlanta, I love recipes that don’t require much hands-on time but still feel hearty and homemade. The bacon on top makes it a bit more indulgent, and the Parmesan adds so much depth. It’s definitely one of those soups that tastes even better the next day.

Ingredients Needed for Slow Cooker Pumpkin Soup

Pumpkin purée: Canned pumpkin keeps this recipe simple and gives the soup its base and color.
Onion and garlic: Adds depth and builds flavor as it slowly cooks.
Chicken broth: Thins out the pumpkin and adds a savory layer.
Heavy cream: Adds richness and smooth texture.
Parmesan cheese: Melts into the soup for salty, nutty flavor that pairs so well with pumpkin.
Thyme and smoked paprika: These herbs and spices add warmth and a slightly earthy, smoky taste.
Salt and pepper: Just enough to balance the sweetness of the pumpkin and the saltiness of the cheese and bacon.
Bacon: Cooked separately until crispy and sprinkled on top just before serving.

How to make Slow Cooker Pumpkin Soup

**For more detailed instructions, please refer to the printable recipe card below.**

Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.

Cover and cook on low for 6 hours or on high for 3 hours. When done, blend the soup until smooth.

Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes and crumble once cooled.

Top with a drizzle of cream and crispy bacon crumbles.

Variations

Make it vegetarian: Skip the bacon and swap chicken broth for vegetable broth. Add an extra pinch of smoked paprika for depth.
Add spice: Stir in a little cayenne or chili flakes if you like heat.
Use a different cheese: Try pecorino, white cheddar, or even goat cheese for a fun twist.
Top with roasted pumpkin seeds: For a crunchy, nutty topping instead of bacon.
Add more veggies: Stir in a handful of spinach or kale at the end, or toss in some carrots when cooking for added nutrition.

Serving Suggestions

Pair with bread: Serve with Rustic Bread or Homemade Irish Brown Bread to soak up every last bit.
Serve as a starter: Start your fall dinner with this soup, followed by something like Slow Cooker Beef Stew or Pumpkin Chili.
Add a savory Appetizer: A plate of Mini Pumpkin Cheese Balls makes it a festive fall combo.
Round out a fall meal: Follow the soup with Pumpkin Pie Cheesecake Cups or Pumpkin Roll for dessert.
Top it off: Finish with a swirl of cream, extra Parmesan, or a pinch of paprika for a pretty garnish.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker Pumpkin Soup?

Let the soup cool, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.

Can I freeze Slow Cooker Pumpkin Soup?

Yes, it freezes really well. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stove.

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Tips & Tricks

Blend carefully: Use an immersion blender for ease, or a standard blender in batches. Let the soup cool slightly first if you’re using a regular blender.
Cook bacon separately: Don’t try to slow cook the bacon in the soup. It’s best cooked until crispy and added right before serving.
Don’t skip the Parmesan: It adds tons of flavor and makes the soup feel more complete. Grate it fresh if you can.
Adjust cream to taste: You can add more or less depending on how rich you want it. Add a splash just before serving for extra creaminess.
Double the batch: If your slow cooker is big enough, make a double batch and freeze half for later.

More Pumpkin Recipes

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use fresh pumpkin instead of canned?
Yes, but it takes more time. Roast and purée your pumpkin until smooth, then measure it out to use in place of the canned version.
Can I make this ahead?
Definitely. It reheats beautifully and actually tastes even better the next day.
Can I make this without cream?
You can! It’ll still be creamy from the pumpkin and Parmesan. You could also use a non-dairy alternative like coconut cream or oat milk.
What should I serve with it?
Bread, salad, or a savory side like Mini Pumpkin Cheese Balls work great. Try it alongside Pumpkin Coconut Curry Soup for a pumpkin soup sampler.
Can I freeze it with the cream in it?
Yes, the small amount of cream holds up well when frozen. Just stir well when reheating.
What’s the best way to reheat it?
Warm it gently on the stovetop, stirring occasionally. You can also microwave it in short bursts, stirring in between.
Can I leave out the bacon?
Absolutely. It’s delicious without it, or you can use crispy chickpeas or pumpkin seeds instead.
Is it spicy?
No, it’s mild as written. Feel free to add a little heat with smoked paprika or chili flakes if you want.
Can I add protein to it?
Yes. Shredded chicken, sausage, or even white beans would work well stirred in after blending.

Slow Cooker Pumpkin Soup

A rich and creamy slow cooker pumpkin soup made with Parmesan cheese and crispy bacon. A set-and-forget fall recipe the whole family will enjoy.

Course Lunch, Main Course, Soup

Cuisine American

Keyword Comfort Food, Fall, Family Meals, One Pot, Potluck, Thanksgiving

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 250kcal

Equipment

Ingredients

2 15 oz cans pumpkin purée
1 yellow onion chopped
3 garlic cloves minced
4 cups chicken broth
½ cup heavy cream plus more for garnish
1 cup grated Parmesan cheese
½ teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
6 slices bacon cooked until crispy and crumbled

Instructions

Add pumpkin purée, onion, garlic, chicken broth, heavy cream, Parmesan cheese, thyme, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours or on high for 3 hours.
When done, blend the soup until smooth using an immersion blender or carefully transfer to a blender in batches.
Taste and adjust seasoning if needed.
Ladle into bowls and top with a drizzle of cream and crispy bacon crumbles. Serve hot.

Nutrition

The post Slow Cooker Pumpkin Soup appeared first on Tessie's Table.

Slow Cooker Shredded Beef

Therese Buchanan — Sun, 07 Sep 2025 14:13:45 +0000

Slow Cooker Shredded Beef is one of my favorite crockpot recipes because it turns a simple chuck roast into the most tender, juicy beef. Once it’s done, you can pile it into tacos, layer it on a sandwich, or serve it over rice for an easy dinner. I love recipes like this that cook all day in the slow cooker and give you plenty of options for meals throughout the week. Craving more meals you can set and forget? This recipe is part of my easy slow cooker dinners roundup, packed with crockpot recipes for busy weeknights.

Photo Credit: Tessie’s Table.

One of the best parts about slow cooker shredded beef is how tender it gets. The beef cooks low and slow until it is fall apart soft, which makes it one of my favorite slow cooked chuck roast recipes. It’s hearty, filling, and perfect for those nights when you want an easy family dinner without having to stand over the stove. If you’re looking for more easy Slow Cooker Recipes, I have a full collection here on the blog.

Why you’ll love this Slow Cooker Shredded Beef

Fall apart tender:
Slow cooking a chuck roast gives you beef that’s juicy and fork tender every single time. It’s one of those recipes where the slow cooker really does all the work for you.
Budget friendly:
A chuck shoulder roast is an affordable cut of beef, and when you cook it low and slow it tastes like something much more expensive. This is a great option if you want a filling meal that doesn’t break the grocery budget.
Perfect for a crowd:
Crockpot shredded beef is ideal when you’re feeding a group because you can make a large batch at once. Set out toppings or Sides and let everyone serve themselves, which makes entertaining easy.

How I Use Slow Cooker Shredded Beef for Easy Meal Prep

I love making a big batch of fall-apart shredded beef at the start of the week because it saves me time later. Once the roast is cooked, I can divide it into containers and use it for various meals. Some nights it goes into rice bowls, other nights I’ll serve it with Mashed Potatoes, and I always keep a little aside for quick lunches. Having it ready in the fridge makes dinners feel a lot less stressful.

Ingredients Needed for Slow Cooker Shredded Beef

Chuck roast: This is the best cut for shredded beef because it cooks down until tender and juicy. If your store labels it as chuck shoulder roast, that works just as well.
Onion: Adds a nice base of flavor and sweetness as it cooks.
Garlic: Fresh garlic gives the beef a rich, savory taste.
Cumin: Part of the spice blend that brings a warm, earthy flavor.
Smoked paprika: Adds depth and a hint of smokiness to the beef.
Chili powder: Gives the beef a little kick without being too spicy.
Salt and pepper: Keep it simple with these basics for seasoning.
Beef broth: Keeps everything juicy while the roast cooks low and slow.
Lime juice: A splash brightens the flavor, though you can leave it out if you prefer.

How to make Slow Cooker Shredded Beef

**For more detailed instructions, please refer to the printable recipe card below.**

Season the chuck roast with cumin, chili powder, smoked paprika, salt, and pepper.

In a skillet over medium-high heat, sear the beef on all sides until browned, about 3 to 4 minutes per side.

Transfer the beef to the slow cooker and add the chopped onion, garlic, beef broth, and lime juice.

Cover and cook on low for 7 to 8 hours, or until the beef is fork tender and shreds easily.

Remove the beef from the slow cooker and shred it with two forks.

Return the shredded beef back to the juices in the slow cooker.

Variations

BBQ Shredded Beef: Stir in your favorite barbecue sauce after shredding the beef and let it warm through in the slow cooker. This makes a delicious filling for sandwiches or a topping for Baked Potatoes.
Shredded Beef Tacos: Use this beef as the base for tacos with tortillas, cheese, and fresh toppings. It is an easy way to turn one roast into a fun taco night.
Shredded Beef Nachos: Spread tortilla chips on a sheet pan and pile on the beef with cheese, beans, and jalapeños. Bake until the cheese melts and finish with sour cream or salsa.
Shredded Beef Rice Bowls: Serve the beef over Black Beans and Rice with vegetables, Fresh tomato Salsa, Corn Salsa and Guacamole. It is a simple way to make burrito bowls that are filling and flavorful. Try my Chipotle Chicken Burrito Bowl if you’d prefer a chicken version.
Shredded Beef Quesadillas: Layer the beef with cheese between tortillas and cook until golden in a skillet. Slice into wedges for an easy dinner or appetizer.

Serving Suggestions

With Black Beans and Rice: Pair the shredded beef with a side of my black beans and rice for a filling and flavorful meal. The spices in the beef go perfectly with the beans and fluffy rice.
With Garlic Mashed Potatoes: Spoon the beef over creamy garlic mashed potatoes for the ultimate comfort food dinner. The rich potatoes soak up the juices and make every bite satisfying.
In Sandwiches: Pile the shredded beef high on a crusty roll or soft bun with your favorite toppings. It is an easy way to turn leftovers into another delicious meal.
In Burritos: Wrap the beef in a tortilla with rice, beans, and cheese for a hearty burrito. These are great for quick lunches or a make-ahead freezer option.
On Baked Potatoes: Load baked potatoes with shredded beef, cheese, and sour cream. It makes a simple dinner feel fun and filling without much extra work.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Slow Cooker Shredded Beef?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth to keep the beef juicy.

Can I freeze Slow Cooker Shredded Beef?

Let the beef cool completely, then portion it into freezer-safe bags or containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

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Tips & Tricks

Sear the beef for extra flavor: Browning the chuck roast before adding it to the slow cooker builds a rich, savory base. It only takes a few minutes and makes a big difference in the final taste.
Adjust the seasoning to your taste: The spice blend is simple and flexible, so feel free to add more chili powder for heat or extra cumin for earthiness. Tasting the juices at the end lets you fine-tune the flavor.
Keep the beef juicy: If the shredded beef looks a little dry after cooking, stir in a splash of beef broth. This brings back moisture and helps the meat stay tender.
Make it ahead for meal prep: Slow cooker shredded beef stores well, so it’s perfect for planning meals during the week. Portion it into containers for rice bowls, sandwiches, or quick dinners.
Use the juices: Don’t throw away the cooking liquid because it’s full of flavor. Mixing the shredded beef back into the juices makes every bite more tender and delicious..

More Slow Cooker Meals

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Sides for inspo!

Photo Credit: Tessie’s Table.

FAQ

What cut of beef works best for slow cooker shredded beef?
A chuck shoulder roast is the best choice because it cooks down into tender, juicy beef. Other cuts like brisket or rump roast will also work, but chuck is affordable and reliable.
Can I make this shredded beef recipe in a crockpot instead of a slow cooker?
Yes, crockpot and slow cooker are the same thing, so you can use either one. Just follow the same instructions for cooking time and temperature.
Do I have to sear the beef before slow cooking?
Searing is optional, but it does add a lot of flavor. If you are short on time, you can skip it and still end up with tasty, tender shredded beef.
How long does it take for the beef to become tender?
Cooking on low for 7 to 8 hours usually gives you fork tender beef that shreds easily. You can cook it longer if you like. The longer you cook it the softer it gets. If you cook on high, it will take around 4 to 5 hours, though the texture is a little better on low.
Can I make this recipe ahead of time for meal prep?
Yes, this is a great meal prep recipe because it stores well in the fridge and freezer. You can portion the beef into containers and use it for rice bowls, sandwiches, or tacos during the week.
What sides go well with crockpot shredded beef?
Some of my favorites are black beans and rice, garlic mashed potatoes, or a simple salad. The beef also pairs well with roasted vegetables or cornbread.
Can I freeze shredded beef after cooking?
Definitely. Let it cool, then freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth to keep it moist.
What’s the best way to reheat shredded beef?
The quickest option is the microwave, but for the best texture, reheat it in a skillet with a little broth. You can also put it back in the slow cooker on warm for an hour if you have extra time.
Is shredded beef the same as pulled beef?
Yes, the terms are used interchangeably. Both describe beef that has been slow cooked until it is tender enough to shred with a fork.
Can I add vegetables to the slow cooker with the beef?
Absolutely. Onions and garlic are included, but you can also add bell peppers, carrots, or even potatoes. They cook down in the juices and make the meal more filling.