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Top 5 Slow Cooker Recipes


Chicken Enchilada Tacos


  • 1 lb diced or shredded cooked chickenchicken enchiladas
  • 1 (15 oz) can crushed tomatoes
  • 1 (15 oz) can fire-roasted diced tomatoes
  • 1 (10 oz) can enchilada sauce
  • 1 (4oz) can chopped green chiles
  • 1 (10 oz) package frozen Mexican corn blend
  • 1 medium onion, diced or use ½ package frozen diced onion
  • 2 tsp minced garlic (or 2 cloves)
  • 1 tsp cumin
  • 1 tsp chili powder (less if you're not a fan of spicy)
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 bay leaf

Optional garnish: sour cream, Monterey jack cheese, cilantro, avocado, olives, crisp lettuce.


  1. Combine all ingredients (except garnish) into slow cooker.  Turn on low for 6 to 8 hours or high for 3 to 4 hours. 
  2. Spoon chicken mixture into warm, crunchy or soft tortillas, garnish with your favorites.

Tip: Got Leftovers? Reinvent this meal tomorrow night.  Add one cup chicken or vegetable broth, reheat and serve over white rice.

Chicken and Dumplings


  • 4 frozen boneless, skinless chicken breast halveschicken and dumplings
  • 1 tsp poultry seasoning
  • ½ tsp salt
  • ¼ pepper
  •  ½ tsp paprika
  • 2 cans condensed cream of chicken soup
  • 3 tbsp butter
  • 1 small onion, finely chopped
  • 1 can low sodium chicken broth
  • 2 cans refrigerated biscuit dough (roll out into a sheet and cut into strips lengthwise, then cut across the strips to create small dough squares)


  1. Mix dried seasonings together in small bowl. Pat the chicken dry with paper towels, then rub seasonings over chicken. Place in slow cooker.
  2. Add soup, butter, onion, and chicken broth. Cover and cook on low for 8 hours. 
  3. Pull chicken apart and mix into soup, add dough squares. Cover and cook on high for 1 hour or until dough is cooked through.  Add sifted flour if needed to thicken soup.

Beef Stew


  • 2 lbs stew meat, cubedbeef stew
  • ⅓ cup flour
  • ½ tsp kosher salt
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 tsp garlic (or 2 cloves minced)
  • ½ cup quick-cooking barley
  • 2 bay leaves
  • 2-½ cups beef broth (¼ cup reserved)
  • 1 tsp paprika
  • 1 tbsp Worcestershire sauce
  • 1 medium onion, rough chop
  • 3 russet potatoes, diced
  • 4 carrots sliced or 1-1/2 cups baby carrots
  • 1 celery stalk chopped

Garnish: Flat leaf parsley chopped, warm baguette.


  1. Combine flour, salt, onion powder and black pepper in a resealable bag, shake until mixed. Add cubed stew meat, seal and shake; making sure meat is coated with flour mixture. Heat oil in skillet, add stew meat (oil should sizzle). Sear meat on all sides, this should take less than a minute or two on each side.  You don't want the meat to be fully cooked. Move meat to slow cooker.  
  2. Add 2 tbsp of butter to skillet then add chopped onion. Once onions are soft and sweating, remove and add to the slow cooker. Add ¼ cup beef broth to the pan to deglaze the dried bits. Pour broth and bits into slow cooker. 
  3. Add all remaining ingredients to your slow cooker.  Stir until combined.   Cover and cook on low for 10 to 12 hours.  Garnish with parsley and serve with sliced baguette.

Italian Beef and Pepper  Hoagies


  • 3 lb Chuck Roast
  • 2 (1 oz) packages of dried Italian Seasoning
  • ½ can (8 oz) beef broth
  • ½ red pepper, diced
  • ½ yellow pepper, diced
  • 1 (16 oz) jar pepperoncini peppers (If you're not a fan of spicy flavors, reduce the peppers by ½ the amount and strain and discard the juices)
  • 8 hoagie rolls, divided and brushed with olive oil
  • 8 slices provolone or mozzarella cheese


  1. Place roast in the slow cooker and season with dressing packets. Pour in beef broth, add peppers, cover and cook on low for 8 to 10 hours. 
  2. After 7 or 8 hours of cooking time, break the meat apart with a fork, stir. Cover and continue to cook on low for another hour.
  3. Cut hoagie rolls and brush with olive oil.  Place on cookie sheet and heat in the Broiler oven for 3-4 minutes.  Add a slice of cheese and spoon Beef mixture onto toasted hoagie rolls.

Three Bean Chili


  • 1 lb ground beef, brownedchili
  • 1 medium onion, chopped
  • 2 tsp garlic
  • ½ tsp allspice
  • 1 package chili seasoning
  • 1 (14 oz) can kidney beans (dark red)
  • 1 (14 oz) can chili beans
  • 1 (14 oz) can black beans
  • 1 (14 oz) can fire roasted diced tomatoes
  • 1 (14 oz) can crushed tomatoes


  1. Place all ingredients in slow cooker, stir to combine. Cover and cook on low for 6 to 8 hours.
  2. Serve with corn bread, tortilla chips, macaroni, or over rice

Garnish with cheese, sour cream, chives, or crackers

We also have several other recipes to choose from.



Recipes compiled by iMOM Staff.


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