930 crockpot recipes

Slow cooker barbecued turkey legs in a homemade molasses-ketchup sauce with hickory smoke salt. Fall-off-the-bone tender after 7 to 9 hours on low.

Add a traditional Mexican taste to your pot roast with this succulent recipe that brings families together at the dinner table.

A simple and tasty pumpkin bread that can be made in the convenience of your crockpot.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

A succulent pot roast that is simmered to perfection with the help of your old friend, the crockpot.

Slow cooker pineapple chicken with Dijon mustard, soy sauce, and garlic. A dump-and-go Crockpot dinner with sweet, tangy, savory sauce that practically makes itself.

Nothing beats a tender and juicy pork roast, so try this tasty recipe that uses dry white wine to create a succulent taste.

If you can't barbecue because it's raining outside, then try this scrumptious crockpot recipe that's easy to make!

Slow cooker pork loin roast braised in a sweet cranberry glaze with mustard and cloves, finished with a thickened cranberry pan gravy. Set it and forget it for 6 to 8 hours.

A succulent ribs dish that can satisfy anyone's hunger! Just remember to bring the napkins!

Goopy chicken with boneless breasts browned in seasoned flour, then braised in cream of chicken soup gravy with lemon juice. Skillet or slow cooker method for fall-off-the-fork tender.

Thick pork chops dredged in mustard-garlic seasoned flour, browned crispy, then slow-cooked in chicken and rice soup until fall-apart tender. Crockpot comfort at its easiest.

Ham balls with Hawaiian Punch sauce: ground ham and pork meatballs in a sweet-tangy sauce built on the nostalgic red fruit punch, mustard, and dark corn syrup. Retro potluck gold.

A succulent and scrumptious dish made with juicy tomatoes, zucchini and chickpeas.

Another scrumptious beef stew that will add a pleasant aroma to your kitchen and feed your appetite.

Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.