10 Best Crockpot 2-quart Recipes: Delicious Meals For Small Slow Cookers!

There’s something special about slow cooking—the way it fills the kitchen with warmth and brings out deep, rich flavors with minimal effort.

A 2-quart crockpot may be small, but it’s perfect for cozy meals, meal prepping, or cooking for one or two. From hearty soups to tender meats and even desserts, this little slow cooker does it all.

For me, slow cooking is more than just making food—it’s comforting. I remember my first time using a 2-quart crockpot, amazed at how a few simple ingredients turned into something so rich and flavorful. It’s a game-changer for easy, home-cooked meals without the stress.

Whether you’re new to slow cooking or just need fresh ideas, these 10 best 2-quart crockpot recipes will inspire you.

Each one is simple, delicious, and perfect for busy days when you want a homemade meal without spending hours in the kitchen. Let’s get started!

1. Slow Cooker Ropa Vieja

There’s something magical about how a slow cooker transforms tough beef into rich, shredded goodness. Ropa Vieja, a Cuban classic, is all about bold flavors—slow-braised beef, peppers, onions, and a tomato-based sauce infused with cumin and smoked paprika.

The meat turns unbelievably tender, soaking up all those deep, savory notes with just a hint of sweetness from bell peppers. Serve it over rice with a handful of fresh cilantro and a squeeze of lime, and you’ve got comfort food at its finest. This one’s a must for busy days when you crave something hearty and satisfying.

Servings: 4

Ingredients:

• 1 (2-pound) flank steak, halved lengthwise and cut crosswise into 4 pieces
• Kosher salt
• Freshly ground black pepper
• 1 (28-ounce) can diced tomatoes
• 1/2 cup water
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 medium onion, cut into 1/4-inch dice
• 2 garlic cloves, thinly sliced
• 1 jalapeño, seeded and thinly sliced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 1/2 cup pitted green olives
• 2 tablespoons capers, drained
• 3 tablespoons coarsely chopped cilantro, divided
• Steamed white rice or warm tortillas, for serving

Instructions:

• Season flank steak with salt and pepper.
• In a 2-quart slow cooker, combine diced tomatoes (with juices), water, bell peppers, onion, garlic, jalapeño, oregano, cumin, and a bay leaf.
• Place the seasoned steak into the mixture, cover, and cook on high for 5 hours until the meat is tender.
• Remove the steak, let it rest for 10 minutes, then shred it with two forks.
• Discard the bay leaf; stir olives, capers, and 1 tablespoon of cilantro into the sauce.
• Return shredded meat to the slow cooker to warm through. Season with salt and pepper, garnish with remaining cilantro and serve with rice or warm tortillas.

2. Slow Cooker Sour Cream Cheesecake

Cheesecake in a slow cooker? Yes, and it’s a game-changer. The gentle heat creates an ultra-creamy, perfectly set texture without the fuss of a water bath. This version, enriched with sour cream, has a velvety smoothness that balances the tangy-sweet flavors beautifully.

Nestled in a buttery graham cracker crust, it’s rich but not overwhelming—just the kind of indulgence you want after a cozy meal. Top it with fresh berries, and caramel drizzle, or keep it simple. Either way, this foolproof method will change how you make cheesecake forever.

Servings:

Ingredients:

• 2 8-ounce blocks of Cream Cheese, softened to room temperature
• 1/2 cup Sour Cream, full-fat
• 4 ounces Graham Crackers (see note)
• 3 Tablespoons Unsalted Butter, melted
• 1/2 cup Granulated Sugar
• 2 teaspoons Granulated Sugar
• 1 teaspoon Pure Vanilla Extract
• 2 Eggs

Topping (Optional)

• Fresh Berries
• Pie Filling (cherry is great!)
• Whipped Cream

Instructions:

Prepare the Slow Cooker and Pan:

• Place a loaf pan in the center of the slow cooker.
• Pour water around the pan until it’s about 2 inches from the top.
• Line the loaf pan with parchment paper and spray with nonstick cooking spray.

Make the Crust:

• Pulse graham crackers in a food processor until fine.
• Add melted butter and sugar; blend until it resembles wet sand.
• Press this mixture into the bottom of the loaf pan.

Prepare the Filling:

• Blend softened cream cheese, sour cream, sugar, and vanilla until smooth.
• Add eggs and blend just until incorporated; avoid overmixing.

Assemble and Cook:

• Pour the filling over the crust in the loaf pan.
• Cover the slow cooker with two layers of paper towels and then the lid.
• Cook on low for 3 hours (or high for 2 hours) until the edges are light golden and the center is slightly wobbly.

Cool the Cheesecake:

• Carefully remove the cheesecake from the slow cooker.
• Let it cool on a wire rack for 1 hour.

Chill and Serve:

• Use the parchment to lift the cheesecake from the pan.
• Refrigerate for at least 4 hours before slicing and serving.

3. Slow Cooker Glazed Pork Ribs with White Beans

Picture this: fall-off-the-bone pork ribs, slow-cooked to perfection in a sticky, slightly sweet glaze, nestled on a bed of creamy white beans. This dish takes inspiration from rustic European comfort food, where beans and slow-cooked meats are a match made in heaven.

The ribs develop a gorgeous caramelized crust while the beans soak up all the savory drippings, creating a dish that’s equal parts hearty and luxurious. Serve with crusty bread to scoop up every last bit of sauce. Trust me, this one’s going to be a new favorite.

Servings: 6

Ingredients:

• 1 cup dried Great Northern beans (8 ounces)
• 2 cups low-sodium chicken broth
• 15-ounce can of diced tomatoes, drained
• 1/4 cup dry white wine
• 3 garlic cloves, smashed
• One 6-inch rosemary sprig plus 1/2 tsp finely chopped rosemary
• 2 Tablespoons tomato paste
• 2 racks of baby back ribs (about 4 pounds), cut into 3-rib sections
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon honey
• Kosher salt and freshly ground pepper

Instructions:

Combine Ingredients in Slow Cooker:

• Place beans, broth, tomatoes, wine, garlic, rosemary sprig, and 1 tablespoon tomato paste into the slow cooker.
• Nestle ribs into this mixture.

Cook Ribs and Beans:

• Cover and cook on low for 3 hours until ribs are tender.
• Remove ribs, cover with foil, and continue cooking beans on low for an additional 3 hours until tender.

Prepare Balsamic Glaze:

• Mix the remaining 1 tablespoon tomato paste with balsamic vinegar and honey in a small bowl.

Broil Ribs:

• Preheat broiler.
• Season ribs with salt and pepper, brush with balsamic glaze, and broil about 3 inches from heat for 3 minutes until browned.

Finalize Beans:

• Discard rosemary sprig from beans, skim off excess fat, stir in chopped rosemary, and season with salt and pepper.

Serve:

• Spoon beans into shallow bowls, top with glazed ribs, and serve.

4. Slow Cooker Sweet and Sour Brisket

Sweet and sour brisket is a tradition in many Jewish households, especially around the holidays, but honestly? It deserves a spot on the table year-round. Slow-cooked until fork-tender, this brisket is bathed in a rich, tangy-sweet sauce made with tomatoes, brown sugar, and a splash of vinegar.

The long, slow braise melts the fat into the meat, creating layers of deep, caramelized flavor. Whether you serve it with mashed potatoes or tucked into sandwiches, one thing’s for sure—it tastes even better the next day.

Servings: 4

Ingredients:

• 3 lb brisket
• 2 Tbsp neutral oil
• 2 large onions, diced
• 6 carrots, cut into matchsticks
• 5 stalks of celery, chopped
• 6 cloves garlic, chopped
• ¼ cup dried cranberries
• 6 Tbsp cider vinegar
• ¼ cup brown sugar
• ½ cup ketchup
• ¾ cup stock
• ¾ cup red wine
• a handful of fresh-cut herbs

Instructions:

Sear the Brisket:

• Season brisket with salt and pepper.
• In a large skillet, heat oil over medium heat.
• Brown brisket on both sides, about 5 minutes per side.
• Transfer browned brisket to the slow cooker.

Sauté Vegetables:

• In the same skillet, add a bit more oil if needed.
• Sauté onions, celery, carrots, and garlic for 5-10 minutes until slightly softened.

Prepare Sauce:

• In a measuring cup, whisk together wine, stock, brown sugar, ketchup, and vinegar.

Combine Ingredients:

• Add cranberries to the skillet with vegetables; cook for an additional minute.
• Pour in the sauce mixture and add herbs; bring to a boil.

Slow Cook:

• Pour the vegetable and sauce mixture over the brisket in the slow cooker.
• Cover and cook on high for 4-6 hours or on low for 8-10 hours, until the brisket is tender.

Serve:

• Remove the brisket and let it rest for 5 minutes.
• Slice the meat, plate it, and spoon vegetables and gravy over the top.

5. Slow Cooker Beef Stew with Napa Cabbage and Pickles

This isn’t your average beef stew. Inspired by Eastern European flavors, this slow cooker version adds a unique twist—crunchy, briny pickles and delicate Napa cabbage. The result? A perfectly balanced dish where rich, slow-braised beef meets bright acidity and subtle sweetness.

The broth is deeply savory, infused with garlic, bay leaves, and black pepper, while the pickles bring a pop of unexpected flavor that keeps every bite interesting. This is it if you’re looking for a cozy dish that’s anything but ordinary.

Servings: 6

Ingredients:

• 1 tablespoon vegetable oil
• 3 pounds trimmed beef chuck, cut into 3-inch pieces
• Kosher salt
• Freshly ground black pepper
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1/4 cup dry white wine
• 1-quart beef stock or low-sodium broth
• 2 medium red onions, quartered through the core
• 6 large garlic cloves, coarsely chopped
• 2 large jalapeños—halved, seeded and sliced 1/2 inch thick
• 2 cups mung bean sprouts
• 1 tablespoon cornstarch
• 4 cups coarsely chopped Napa cabbage
• 1/2 cup thinly sliced sour pickles
• Steamed short grain rice, toasted sesame oil, and 3 thinly sliced scallions, for serving

Instructions:

• Sear the Meat: In a large skillet, heat oil over medium-high heat. Season meat with salt and pepper, then sear until browned on all sides. Transfer to a slow cooker set on high and cover.
• Prepare the Sauce: In the same skillet, combine soy sauce, sugar, wine, and stock. Bring to a boil, then pour over the meat in the slow cooker.
• Cook with Onions: Add onions to the slow cooker, cover, and cook for 2 hours.
• Add Garlic and Jalapeños: Stir in garlic and jalapeños, cover, and cook for an additional hour until the meat is very tender.
• Blanch Bean Sprouts: While the meat cooks, boil water in a saucepan. Add bean sprouts, blanch for 30 seconds, then drain.
• Thicken the Sauce: Remove onions from the slow cooker. Mix cornstarch with 1/2 cup of the cooking liquid until smooth, then stir back into the slow cooker. Let it simmer for 2 minutes.
• Shred Meat and Add Vegetables: Coarsely shred the meat with forks and return to the slow cooker. Add Napa cabbage and pickles, cover, and cook until the cabbage wilts, about 5 minutes.
• Serve: Spoon steamed rice into bowls, ladle the stew over the rice, top with blanched bean sprouts, a drizzle of sesame oil, and sliced scallions. Serve immediately.

6. Slow Cooker Classic Beef Stew

Some dishes just feel like a warm hug in a bowl, and classic beef stew is one of them. The slow cooker works its magic, turning chunks of beef into tender, melt-in-your-mouth bites, while potatoes, carrots, and onions soak up all the rich, beefy goodness.

A splash of red wine deepens the flavors, and a touch of fresh thyme brings it all together. Serve it with a slice of crusty bread, and you’ve got the ultimate cold-weather comfort meal that practically cooks itself.

Servings: 6

Ingredients:

• 1 1/2 tbsp extra virgin olive oil
• 1.2kg gravy beef, cut into 3cm pieces
• 1 large brown onion, finely chopped
• 2 carrots, peeled, finely chopped
• 1 large celery stick, finely chopped
• 3 garlic cloves, finely chopped
• 1 tbsp sweet paprika
• 2 tsp Massel Beef Stock Powder
• 125ml (1/2 cup) Mutti Tomato Passata
• 4 dried bay leaves
• 2 large fresh rosemary sprigs
• 20g butter, at room temperature
• 2 tbsp Coles White Plain Flour
• Mashed potato, to serve
• Fresh continental parsley leaves, to serve

Instructions:

• Brown the Beef: Heat 1 tablespoon of oil in a large frying pan over high heat. Cook beef in batches for 5 minutes until browned. Transfer to a slow cooker.
• Sauté Vegetables: In the same pan, add remaining 1/2 tablespoon of oil. Reduce heat to medium, add onion, carrot, and celery. Cook, stirring often, for 5 minutes until tender.
• Add Garlic and Paprika: Stir in garlic and cook for 1 minute until fragrant. Add paprika and stir to coat vegetables.
• Combine in Slow Cooker: Transfer vegetable mixture to the slow cooker over the beef. Add stock powder, passata, bay leaves, rosemary, and 375ml (1.5 cups) water. Cover and cook on high for 5 hours until beef is tender.
• Thicken the Stew: Mix butter and flour in a small bowl until combined. Stir this mixture into the slow cooker. Cook uncovered for 10 minutes until the sauce thickens.
• Season and Serve: Season the stew with salt and pepper to taste. Serve hot over mashed potatoes and garnish with parsley.

7. Slow Cooker Meatballs in Tomato Sauce

A big pot of meatballs simmering away in tomato sauce—what’s not to love? The slow cooker takes all the guesswork out, gently braising the meatballs until they’re impossibly tender.

Made with a mix of beef and pork, plus just the right amount of garlic, Parmesan, and breadcrumbs, these meatballs soak up the rich, herby tomato sauce as they cook.

Serve them over pasta, stuff them into sandwiches, or eat them straight from the pot with a chunk of bread. No judgment here.

Servings: 8

Ingredients:

For Tomato Sauce

• 1 28oz can of whole tomatoes, broken up with a spoon
• 1 5.5 oz can tomato paste
• 1 onion, chopped
• 1 carrot, chopped
• 4 cloves garlic, minced
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon chili flakes
• 10 fresh basil leaves, thinly sliced, for garnish

For Meatballs

• 1 lb lean ground beef
• 1 lb lean ground pork
• 2 eggs
• ¾ cup bread crumbs
• ⅓ cup milk
• 3 cloves garlic, minced
• ¼ cup minced parsley
• ¼ cup grated Parmesan cheese
• ½ teaspoon fennel, crushed
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions:

• Prepare the Sauce: In the slow cooker, combine whole tomatoes, tomato paste, chopped onion, diced carrot, minced garlic, salt, and red pepper flakes.
• Mix the Meatball Ingredients: In a large bowl, combine ground beef, ground pork, eggs, bread crumbs, milk, minced garlic, chopped parsley, grated Parmesan cheese, fennel seeds, salt, and pepper.
• Form Meatballs: Shape the mixture into 12 large meatballs.
• Add Meatballs to Sauce: Place the meatballs on top of the tomato sauce in the slow cooker.
• Cook: Cover and cook on low for 6 to 8 hours, until the carrots are tender and the meatballs reach an internal temperature of 160°F (71°C).
• Serve: Skim off any excess fat, sprinkle with fresh basil, and serve.

8. Slow Cooker Sunday Sauce on Spaghetti

Sunday sauce is an Italian-American tradition, and for good reason. This slow cooker version does all the heavy lifting for you, simmering a rich tomato sauce for hours until every bite bursts with deep, meaty flavor.

A mix of Italian sausage, beef, and pork gives it that signature richness, while garlic, red wine, and a long, slow cook bring everything together. Ladle it over spaghetti, top with a flurry of Parmesan, and pour yourself a glass of wine—because this is comfort food done right.

Servings: 4

Ingredients:

• 5 pounds bone-in beef short ribs
• kosher salt
• black pepper
• 2 cans (28 ounces) crushed San Marzano tomatoes
• 1 can (6 ounces) tomato paste
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 1/2 cups red wine
• 2 carrots, cut into large pieces
• 1 yellow onion, chopped
• 1/3 cup pickled jalapeños
• 2 tablespoons Italian seasoning
• 1/2 -1 teaspoon chili flakes
• parmesan rind, plus grated parmesan, for serving
• 1 head garlic, top portion trimmed off
• 6 tablespoons salted butter
• pasta, plus fresh basil, for serving

Instructions:

• Season and Sear Ribs: Season short ribs with salt and pepper. In a large skillet over high heat, sear ribs on all sides until browned. Transfer to a slow cooker.
• Prepare Sauce: In the slow cooker, add tomatoes, tomato paste, sun-dried tomatoes, red wine, chopped carrots, diced onion, pickled jalapeños, Italian seasoning, salt, pepper, and chili flakes. Stir to combine.
• Add Parmesan and Garlic: Place a Parmesan rind into the sauce and add a whole head of garlic.
• Slow Cook: Cover and cook on low for 7-8 hours or on high for 5-6 hours. In the last hour, remove the garlic head.
• Prepare Garlic Butter: Squeeze the cooked garlic cloves out of their skins. In a skillet over medium heat, melt butter and mash in the garlic, cooking until the butter browns and the garlic becomes slightly crispy. Remove from heat.
• Finish and Serve: Remove the Parmesan rind from the slow cooker. Shred the short ribs and return them to the sauce. Stir in the garlic butter. Serve over pasta, topped with grated Parmesan and fresh basil.

9. Slow Cooker Pasta Bake

Think baked ziti, but even easier. This slow cooker pasta bake lets the noodles cook right in the sauce, soaking up every bit of cheesy, tomato-y goodness. A blend of mozzarella, ricotta, and Parmesan melts into a gooey, bubbly topping, while garlic, herbs, and crushed tomatoes create a rich, savory base.

No need to boil the pasta first—just toss everything in and let the slow cooker work its magic. The result? A ridiculously easy, ridiculously delicious pasta night with almost no effort.

Servings: 5

Ingredients:

• 500 grams of beef mince
• 250 grams of pork mince
• 2 brown onions grated
• 4 cloves garlic crushed
• 2 carrots grated
• 1 zucchini grated
• 3 tablespoons dried mixed herbs
• 700 grams passata
• 50 grams of tomato paste
• 250 ml vegetable stock you can also use water
• 1 teaspoon sugar
• ½ teaspoon cinnamon
• 400 grams of dried penne pasta
• 100 grams of tasty cheese grated

Instructions:

• Prepare Vegetables and Garlic: Grate all vegetables and crush the garlic; set aside.
• Add Meat to Slow Cooker: Place ground meat into the slow cooker and break it apart with a wooden spoon.
• Combine Ingredients: Add the grated vegetables, crushed garlic, and all other ingredients except pasta and cheese; stir to mix well.
• Cook in Slow Cooker: Cover and cook on low for 6 hours or high for 4 hours.
• Cook Pasta: Near the end of the slow cooker time, cook pasta according to package instructions.
• Combine Pasta and Sauce: Once pasta is cooked, add it to the slow cooker; stir gently to combine.
• Add Cheese and Serve: Sprinkle grated cheese on top, cover, and let sit for 5–10 minutes until the cheese melts. Serve warm.

10. Slow Cooker Chicken Noodle Soup

Nothing beats homemade chicken noodle soup, and the slow cooker makes it even better. Tender shredded chicken, soft but not mushy noodles, and a golden, aromatic broth infused with garlic, herbs, and just a touch of lemon for brightness.

It’s the kind of soup that cures colds, warms up chilly nights, and tastes like a hug in a bowl. Whether you’re under the weather or just craving something cozy, this is the ultimate bowl of comfort.

Servings: 4

Ingredients:

• 1 ½ pounds boneless skinless chicken breasts
• 1 large yellow onion diced
• 3 large carrots peeled and sliced into coins
• 2 ribs celery sliced
• 3 cloves garlic minced, more to taste
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried rosemary
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 bay leaf optional
• 2 teaspoons chicken bouillon
• 8 to 9 cups reduced-sodium chicken broth
• 8 ounces egg noodles wide or extra wide
• chopped fresh parsley for garnish

Instructions:

• Add Ingredients to Slow Cooker: Place trimmed chicken breasts at the bottom of a 6-quart or larger slow cooker. Top with chopped onion, sliced carrots, diced celery, minced garlic, dried thyme, dried rosemary, salt, pepper, and a bay leaf (if using).
• Add Broth: Dollop chicken base over the ingredients, then pour in chicken broth. Gently stir to combine.
• Cook Soup: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• Shred Chicken: Remove the chicken from the slow cooker and shred it in a large bowl. Discard the bay leaf (if used) and return the shredded chicken to the slow cooker.
• Cook Noodles: Prepare egg noodles al dente according to package instructions.
• Combine and Serve: Add the cooked noodles to the slow cooker and cook on LOW for an additional 5 minutes to blend flavors. Serve the soup garnished with minced fresh parsley and a sprinkle of black pepper.