10 Crockpot Kid-Friendly Recipes That Make Family Dinners a Breeze

After a busy day, there’s nothing quite like walking into your kitchen and being greeted by the delicious aroma of a slow-cooked meal waiting for you.

Slow-cooker recipes are a lifesaver, especially when it comes to feeding picky eaters or keeping up with family schedules.

Whether it’s the rich flavors of Bacon Cheeseburger Soup, the comforting Slow-Cooker Chicken Parmesan, or a hearty batch of Hearty Slow-Cooker Chili, these dishes make dinner feel effortless yet special.

There’s something about the way a slow-cooked meal melds flavors, from tender pork medallions to layers of melted cheese on stuffed shells, that creates a level of comfort that’s hard to beat.

The beauty of slow cooking is in the way it transforms ingredients into something bigger, bolder, and utterly delicious.

For me, these dishes have been a go-to for family dinners—like when my kids ask for seconds of Turkey Ginger Noodle Soup after a chilly day of playing outside. They don’t need any convincing!

When you’re juggling busy evenings and endless to-do lists, these recipes give you the chance to let the slow cooker do the heavy lifting while you focus on the things that matter most. And when the whole family digs in, it’s worth it.

1. Bacon Cheeseburger Soup

When the weather turns cold, there’s nothing like a comforting bowl of bacon cheeseburger soup to warm you up. This creamy, hearty dish combines the best of a classic bacon cheeseburger with the cozy goodness of soup.

With crispy bacon, tender ground beef, and melted cheddar cheese, it’s like your favorite comfort food, but in a bowl. The rich, savory broth will have you coming back for seconds. Top it off with a dollop of sour cream and a sprinkle of green onions for a finishing touch.

Servings: 6 people

Ingredients:

• 1/2 pound ground beef
• 4 tablespoons butter, divided
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1-3/4 pounds (about 4 cups) cubed peeled potatoes
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 8 to 16 ounces Velveeta, cubed
• 1-1/2 cups whole milk
• 3/4 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 1/4 cup sour cream
• Optional: Onion rings and thinly sliced green onions

Instructions:

• In a large saucepan, cook and crumble the beef over medium heat until no longer pink, about 6-8 minutes. Drain and remove from pan.
• In the same pan, melt 1 tablespoon of butter over medium heat. Sauté the onion, carrots, celery, basil, and parsley until tender, about 10 minutes.
• Add the potatoes, broth, and cooked beef to the pan; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 10-12 minutes.
• In a small skillet, melt the remaining 3 tablespoons of butter. Add flour and cook, stirring until bubbly, about 3-5 minutes.
• Add the flour mixture to the soup and bring to a boil. Cook and stir for 2 minutes.
• Reduce heat to low. Stir in cheese, milk, salt, and pepper, cooking until cheese melts.
• Remove from heat and blend in sour cream. Serve with onion rings and green onions if desired.

2. Slow-Cooker Chicken Parmesan

Who says you need to spend hours in the kitchen to get a juicy, crispy chicken parmesan? This slow-cooker version gives you all the flavors without the fuss. Tender chicken breasts are smothered in marinara sauce and topped with gooey mozzarella and parmesan cheese.

As it cooks low and slow, the flavors meld together perfectly, making each bite rich and satisfying. Serve it over pasta for a complete meal that’s ready when you are. Trust me, this is a game-changer for busy weeknights!

Servings: 4 people

Ingredients:

• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 tablespoon water
• 4 (6 ounces each ) boneless skinless chicken breast halves
• 1 jar (24 ounces) marinara sauce
• 4 slices part-skim mozzarella cheese
• Hot cooked pasta, optional

Instructions:

1. In a shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, pepper, and salt.
2. In another bowl, whisk together egg and water.
3. Dip chicken in the egg mixture, then coat with the breadcrumb mixture, pressing to adhere.
4. Place the coated chicken in a 4- or 5-qt. slow cooker and pour sauce over it.
5. Cook on low for 4-6 hours, until the chicken reaches 165°F.
6. Top with cheese, cover, and cook for 10-15 minutes, until cheese is melted. Serve with pasta if desired.

3. Turkey Ginger Noodle Soup

If you’re craving something warm, light, and full of flavor, this turkey ginger noodle soup is the perfect pick. The comforting broth is infused with the zing of fresh ginger, creating a bold yet balanced flavor.

Lean turkey and soft noodles soak up the broth, while vegetables like carrots and bell peppers add a pop of color and crunch. This soup is light enough for a quick lunch but hearty enough to satisfy your hunger. It’s the kind of dish that’ll brighten up your day.

Servings: 8 people

Ingredients:

BROTH:

• 1 leftover turkey carcass (from a 12- to 14-pound turkey)
• 2 cooked turkey wings, meat removed
• 2 cooked turkey drumsticks, meat removed
• 1 turkey neck bone
• 1 medium unpeeled onion, cut into wedges
• 2 small unpeeled carrots, cut into chunks
• 6 to 8 garlic cloves, peeled
• 4 quarts plus 1 cup cold water, divided

SOUP:

• 3 quarts water
• 5 cups uncooked egg noodles
• 2 cups diced carrots
• 2 cups diced celery
• 3 cups cubed cooked turkey
• 1/4 cup minced fresh parsley
• 2-1/2 teaspoons salt
• 2 teaspoons dried thyme
• 1 teaspoon pepper

Instructions:

1. Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots, and garlic in a baking pan sprayed with cooking spray.
2. Bake uncovered at 400° for 1 hour, turning once.
3. Transfer the carcass, bones, and vegetables to an 8-qt. stockpot and add 4 quarts of cold water.
4. Pour 1 cup of cold water into the baking pan and stir to loosen the browned bits, then add it to the pot.
5. Bring the mixture to a boil, then reduce heat, cover, and simmer for 3-4 hours.
6. Cool the broth slightly, then strain and discard the bones and vegetables.
7. Set the stockpot in an ice-water bath to cool the broth, stirring occasionally, then refrigerate overnight.
8. Skim off any fat from the broth, then bring it to a boil and reduce to a simmer.
9. In a Dutch oven, bring 3 quarts of water to a boil. Add noodles and carrots; cook for 4 minutes, then add celery and cook 5-7 minutes until everything is tender. Drain and add to the simmering broth with cubed turkey. Heat through and stir in parsley, salt, thyme, and pepper.

4. Slow-cooker Tater Tot Casserole

Who doesn’t love a cheesy, crispy tater to casserole? It’s the kind of dish that brings everyone to the table and leaves you scraping the bottom of the dish. Ground beef is simmered with savory onions and creamy soup, then topped with golden tater tots and melted cheese.

It’s an easy, crowd-pleasing recipe that’s perfect for busy nights. Plus, the slow cooker does all the work! This classic comfort food is as nostalgic as it is delicious.

Servings: 12 people

Ingredients:

• 2 pounds of ground beef
• 1 large onion, chopped
• 1 pound sliced fresh mushrooms
• 3 garlic cloves, minced
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound frozen cut green beans
• 1 bag (32 ounces) frozen Tater Tots
• 1 cup shredded cheddar cheese

Instructions:

1. Cook beef in a large skillet over medium-high heat until no longer pink, about 5-6 minutes, breaking it into crumbles. Drain and transfer to a 5-qt. slow cooker.
2. In the same skillet, cook onion and mushrooms over medium-high heat until tender, about 8-10 minutes.
3. Add garlic to the skillet and cook for 1 more minute. Stir in condensed soup, salt, and pepper.
4. Add the vegetable mixture to the slow cooker with the beef, then stir in green beans.
5. Top with Tater Tots and cheese.
6. Cover and cook on low for 6 hours. Let stand uncovered for 15 minutes before serving.

5. Slow-Cooker Pork Medallions

Slow-cooker pork medallions are the epitome of tender, melt-in-your-mouth comfort. These juicy, seasoned pork medallions simmer in a rich sauce, absorbing all the deep flavors as they cook low and slow. The combination of garlic, herbs, and a touch of mustard gives it a savory yet tangy twist.

The result is a meal that feels elegant without the effort. Pair it with mashed potatoes or roasted vegetables for a dinner that’s both effortless and impressive.

Servings: 6 people

Ingredients:

• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Montreal steak seasoning
• 2 pork tenderloins (1 pound each)
• Cooked wild rice or mashed potatoes

Instructions:

1. In a 5-qt. slow cooker, mix oil, soy sauce, and steak seasoning. Add pork and turn to coat.
2. Cook, covered, on low for 1-3/4 to 2-1/4 hours until the pork reaches 145°F. Let stand for 10 minutes before slicing.
3. Serve with cooking juices, wild rice, or mashed potatoes if desired.

6. Slow-cooked beef Enchiladas

When you’re craving bold, zesty flavors with a side of comfort, these slow-cooked beef enchiladas hit the spot. The beef is seasoned to perfection, slow-cooked until it’s fall-apart tender, then wrapped in tortillas and smothered with enchilada sauce and melted cheese.

The slow-cooking process allows all the flavors to come together, creating a hearty meal that’s perfect for dinner any day of the week. Don’t forget to garnish with fresh cilantro and a squeeze of lime for that final touch.

Servings: 6 enchiladas

Ingredients:

• 1 boneless beef chuck roast (1-3/4 pounds)
• 1 medium onion, chopped
• 1 cup beef broth
• 1 envelope of taco seasoning
• 2 tablespoons all-purpose flour
• 1 tablespoon cold water
• 1 can (4 ounces) chopped green chiles
• 6 flour tortillas (8 inches)
• 1-1/2 cups shredded Mexican cheese blend, divided
• 1 can (10 ounces) enchilada sauce
• Optional: Chopped lettuce and chopped tomatoes

Instructions:

1. Rub the roast with taco seasoning and place it in a greased 3-qt. slow cooker. Top with onion and broth.
2. Cover and cook on low for 7-8 hours, until the meat is tender.
3. Remove the roast and cool slightly. Reserve 1/2 cup of cooking juices, discard the rest, and skim off any fat. Shred the beef with two forks and return it to the slow cooker.
4. In a small bowl, mix flour and cold water until smooth. Add to the reserved cooking juices and cook for 2 minutes until thickened. Stir into the meat mixture.
5. Preheat oven to 425°. Spoon 1/2 cup of the meat mixture onto each tortilla, top with chiles and cheese, and roll up.
6. Place the rolled tortillas in a greased 13×9-in. baking dish, top with enchilada sauce and remaining cheese. Bake uncovered for 15-20 minutes, until cheese is melted. Optionally, top with chopped lettuce and tomatoes.

7. Hearty Slow-Cooker Chili

As the days get cooler, a big bowl of hearty chili is the perfect way to stay cozy. This slow-cooker chili is packed with flavor, featuring tender ground beef, beans, and tomatoes all simmered in a rich, spicy sauce.

The best part? You can let it cook all day while you go about your busy schedule, and by the time you’re ready to eat, it’s rich, thick, and full of flavor. This chili is a go-to for game day or a chilly winter evening.

Servings: 10 people

Ingredients

• 2 teaspoons canola oil
• 1 large green pepper, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 pounds lean ground beef (90% lean)
• 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
• 2 cans (8 ounces each) tomato sauce
• 2 cans (4 ounces each) chopped green chiles
• 1/2 cup minced fresh parsley
• 2 tablespoons chili powder
• 1-1/4 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• Hot cooked rice or pasta
• Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions

Instruction:

1. Heat oil in a large skillet over medium-high heat.
2. Add green pepper, onion, and garlic; cook and stir for 3-4 minutes until tender. Transfer to a 6-qt. slow cooker.
3. In the same skillet, cook the beef over medium-high heat, breaking it into crumbles. Cook until no longer pink, about 8-10 minutes.
4. Use a slotted spoon to transfer the cooked beef to the slow cooker.
5. Stir in tomatoes, tomato sauce, chiles, parsley, and seasonings into the beef mixture.
6. Cover and cook on low for 6-8 hours to let the flavors blend.
7. Serve with rice and any desired toppings.

8. Slow-Cooker Green Chile Chicken Enchilada Pie

This green chile chicken enchilada pie is comfort food with a spicy kick. Layers of tender chicken, green chiles, and cheese are slow-cooked to perfection, creating a flavorful, satisfying meal that’s easy to make.

The slow cooker does all the work, allowing the flavors to meld together into one delicious bite. It’s like your favorite enchiladas but in pie form—perfect for busy nights or even a casual gathering.

Servings: 6 people

Ingredients:

• 3 cups shredded cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) mild green enchilada sauce
• 1 can (4 to 4-1/2 ounces) chopped green chiles
• 1/4 cup minced fresh cilantro
• 1 tablespoon lime juice
• 9 corn tortillas (6 inches)
• 3 cups shredded Colby-Monterey Jack cheese
•  Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

Instructions:

1. In a large bowl, mix the first 7 ingredients together.
2. Cut three 30×6-inch strips of heavy-duty foil and crisscross them in a 4- or 5-qt. slow cooker, coating with cooking spray.
3. Spread 1/4 cup of the chicken mixture on the bottom of the slow cooker, then top with 3 tortillas (tear to fit), a third of the chicken mixture, and a third of the cheese. Repeat twice.
4. Cover and cook on low for 4 hours or until a thermometer reads 165°. Rotate the slow cooker insert halfway through cooking to avoid scorching.
5. Turn off the slow cooker and let the dish stand, uncovered, for 15 minutes.
6. Using the foil strips, carefully lift the pie onto a platter, cut into wedges, and serve with cilantro, lime wedges, salsa, and sour cream if desired.

9. Root Vegetable Pot Roast

There’s something about the rich aroma of a root vegetable pot roast simmering away that just feels like home. The slow-cooked beef becomes perfectly tender, while hearty root vegetables like carrots, parsnips, and potatoes soak up the savory juices.

A splash of red wine and fresh herbs round out the dish, making it ideal for cozy evenings. The depth of flavor makes this meal a classic for fall and winter.

Servings: 8 people

Ingredients:

• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 2 chai black tea bags
• 2 medium potatoes (about 1 pound), cut into 1-1/2-inch cubes
• 2 medium turnips (about 9 ounces), cut into 1-1/2-inch pieces
• 4 medium carrots, cut into 1/2-inch pieces
• 2 medium parsnips, peeled and cut into 1/2-inch pieces
• 1 large onion, cut into 1-inch wedges
• 2 celery ribs, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 boneless beef chuck roast (about 3 pounds)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium lemon, thinly sliced
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions:

1. Bring broth to a boil in a small saucepan, then remove from heat.
2. Add tea bags to the broth and steep, covered, for 3-5 minutes, depending on taste. Discard the tea bags.
3. Meanwhile, place vegetables in a 6-qt. slow cooker.
4. Heat oil in a large skillet over medium-high heat and brown the roast on all sides.
5. Place the browned roast over the vegetables in the slow cooker.
6. Pour the tea-steeped broth over the roast and vegetables. Sprinkle with salt and pepper, then top with lemon slices.
7. Cover and cook on low for 7-9 hours, until beef and vegetables are tender.
8. Remove lemon slices, then take the roast and vegetables out of the slow cooker and keep warm. Make a gravy by boiling the cooking juices and thickening with cornstarch mixed with water. Serve the gravy with the roast and vegetables.

10. Slow-Cooker Stuffed Shells

Stuffed shells are a crowd-pleasing classic, but when you throw them in the slow cooker, you get an entirely new level of deliciousness. Jumbo pasta shells are filled with a savory ricotta mixture, then smothered in marinara sauce and topped with melted mozzarella.

As it cooks, the flavors meld together, and the pasta absorbs all the delicious sauce. It’s cheesy, hearty, and comforting—a perfect dish for feeding a crowd or making ahead.

Servings: 10 people

Ingredients:

• 1 carton (15 ounces) part-skim ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2-1/2 cups shredded Italian cheese blend
• 1/2 cup diced red onion
• 1/2 teaspoon garlic powder
• 2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 jars (24 ounces each) of roasted garlic Parmesan pasta sauce
• 2 cups water
• 1 package (12 ounces) jumbo pasta shells
• Optional: Additional shredded Italian cheese blend and sliced fresh basil

Instructions:

1. Mix the first 8 ingredients (the mixture will be stiff).
2. In a greased 6-qt. slow cooker, combine 1 jar of pasta sauce with water.
3. Stuff the shells with the ricotta mixture and layer them in the slow cooker. Top with the second jar of pasta sauce.
4. Cover and cook on low for 4-5 hours, until the pasta is tender. If desired, serve with extra cheese and fresh basil.