25 Easy Crock Pot Recipes for Cozy Season

When the days get shorter and the weather turns chilly, there's nothing better than cozy comfort food bubbling away in the slow cooker. Crock Pot recipes are the perfect way to make fall and winter dinners stress-free: toss in your ingredients, let them simmer all day, and come home to a warm, hearty meal that feels like a hug in a bowl.

easy crock pot recipes collage of coups and casseroles

I've always loved the slow cooker because it makes life easier when you're busy (and who isn't?). Between work, friends, and everything in between, I don't always have the energy to cook an elaborate dinner. But I still want something that feels homemade, cozy, and actually filling. That's where our recipes come in, just easy Crock Pot comfort food ideas that are perfect for weeknights, meal prep, or lazy weekends when all you want is good food without the fuss.

From creamy soups and casseroles to hearty roasts and even cozy sides, these recipes are all about big flavor with minimal effort. They're budget-friendly, super forgiving, and guaranteed to make your kitchen smell amazing all day long.

This is our favorite 6qt slow cooker and this is our favorite 3.5-4qt slow cooker. We typically use a 4 qt slow cooker for 4 serving recipes or side dishes, and a 6 qt for 8-10 serving meals. You can always double any smaller recipe for leftovers or for freezing!

Soups & Stews

Crock Pot Beef Stew with Hearty Vegetables

Tender chunks of beef simmer low and slow with potatoes, carrots, and celery until melt-in-your-mouth delicious. This hearty stew is the ultimate cozy dinner for chilly fall and winter nights.

3 pounds cubed beef stew meat
¼ cup all-purpose flour
½ teaspoon salt, or to taste
3 tablespoons olive oil
3 tablespoons butter
2 large onions, sliced
4-5 garlic cloves, minced
½ cup red wine
4 large potatoes, cubed
1 cup baby carrots or peel carrot chunks
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups low sodium beef broth
1 (1 ounce) package dry onion soup mix
¼ cup warm water
2 tablespoons all-purpose flour
Optional fresh herb garnish - thyme

Coat beef with flour and salt in a plastic bag. Brown in olive oil over medium-high heat; transfer to slow cooker.
In the same skillet, sauté onions in butter until softened; add to slow cooker. Deglaze pan with wine and pour in.
Add potatoes, carrots, parsley, pepper, soup mix, and 2 cups broth directly to the slow cooker. Stir gently.
Cook on High 30 minutes, then Low 6 hours, until beef is tender.
Stir in a slurry of ¼ cup water and 2 tablespoon flour. Cook uncovered until thickened, about 15 minutes. Garnish with fresh herbs like thyme.

Creamy Chicken and Wild Rice Soup

This creamy chicken wild rice soup is hearty and comforting, packed with tender chicken, vegetables, and nutty wild rice in a rich, velvety broth. It's the perfect cozy meal for chilly days.

1 cup uncooked wild rice blend (not pre-cooked or par boiled)
1 pound boneless, skinless chicken thighs, fat trimmed
1 cup onions, chopped
¾ cup celery, chopped
¾ cup carrots, chopped
4-5 cloves garlic, minced
2 bay leaves
8 cups chicken broth
½ teaspoon ground black pepper
2 tablespoons salt-free seasoning blend (Mrs Dash, Trader Joes)
5 tablespoons butter (or do have extra virgin olive oil)
½ cup all purpose flour
2 cup whole milk (or mix in half n half for a richer/creamier soup)
1 teaspoon fresh thyme
salt and pepper to taste

Instructions

Rinse the rice. Add rice, chicken thighs, onions, celery, carrots, garlic, bay leaves, broth, and seasoning to the slow cooker. Cover and cook: High: 3-4 hours, Low: 7-8 hours
About 30 minutes before it's done, remove the chicken, let it cool slightly, then shred it with two forks. When the rice is finished, return the shredded chicken to the slow cooker. Discard bay leaves.
In a saucepan, melt the butter and/or oil. Stir in the flour and cook 1 minute. Slowly whisk in the milk until smooth and creamy. Stir this creamy mixture into the slow cooker. Add the fresh thyme. Adjust thickness with more cream or milk if needed. Season with salt and pepper to taste.

Crock Pot Loaded Baked Potato Soup

Creamy potato soup gets topped with cheese, bacon, and green onions just like a loaded baked potato. It's rich, cheesy, and perfect for warming up on cold days.

6 large Russet potatoes peeled, cut in ½ inch cubes
1 large onion, chopped
4 cups chicken broth
3 garlic cloves, minced
¼ cup butter
2 ½ teaspoon salt
1 teaspoon pepper
1 cup heavy whipping cream or half-and-half
1 cup shredded sharp cheddar cheese
3 tablespoon fresh chives or green onions, chopped
1 cup sour cream (optional)
8 slices bacon, cooked and crumbled
Extra cheese, for topping

Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in heavy cream, shredded cheese and chives.
Top with sour cream (if used), sprinkle with bacon and more cheese and chives for garnish.

Slow Cooker Chili

Classic ground beef chili simmers with beans, tomatoes, and spices until thick and hearty. Top with cheese, sour cream, or green onions or parsley for the ultimate bowl of comfort.

2 lb lean ground beef (or ground turkey)
1 large onion, diced
3 garlic cloves, minced
2 teaspoon cumin
2 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 ½ teaspoon salt
½ teaspoon black pepper
1 (15 oz) can pinto beans, drained and rinsed
2 (15 oz) cans kidney beans, drained and rinsed
2 (15 oz) cans diced tomatoes, with juice
1 (10 oz) can diced tomatoes with green chiles, with juice
2 (15 oz) cans tomato sauce
Optional toppings - shredded cheese, sour cream, chives, or parsley

In a large skillet over medium-high heat, sauté beef 4-5 minutes, breaking it up as it cooks.
Add onion and cook 4-5 minutes until tender. Stir in garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper; cook 30 seconds. Transfer mixture to a slow cooker.
Add beans, diced tomatoes (with juice), tomatoes with green chiles (with juice), and tomato sauce. Stir, then cook on High 3-4 hours or Low 6-8 hours. Add optional toppings if preferred.

Crock Pot White Chicken Chili

This creamy chili features tender chicken, white beans, corn, and green chiles for a lighter twist on the classic. It's cozy comfort with a subtle kick of flavor.

1 lb boneless, skinless chicken breasts, trimmed
1 large yellow onion, diced
3 garlic cloves, minced
24 oz chicken broth
2 (15 oz) cans great northern beans, drained and rinsed
2 (4 oz) cans diced green chiles (we used mild)
1 (15 oz) can corn, drained (or frozen corn)
½ teaspoon black pepper
1 teaspoon cumin
¾ teaspoon oregano
½ teaspoon chili powder
¼ teaspoon cayenne pepper
Small handful fresh cilantro, chopped
4 oz cream cheese, softened
¼ cup half-and-half
salt and pepper to taste
Garnishes- more cilantro, shredded cheese, sour cream, crushed tortilla chips

Place chicken in the slow cooker and season with pepper, cumin, oregano, chili powder, and cayenne.
Add onion, garlic, beans, chiles, corn, broth, and cilantro. Stir to combine.
Cover and cook on Low 7-8 hours or High 3-4 hours.
Remove chicken, shred, then return to slow cooker.
Stir in cream cheese and half-and-half. Cover and cook on High 15 minutes, until creamy and slightly thickened.

Rustic Vegetable and Lentil Stew

Packed with lentils, potatoes, carrots, and tomatoes, this plant-based stew is hearty and satisfying. It's a cozy, healthy option for meatless nights.

1 yellow onion, diced
3 large carrots, chopped
3 celery stalks, chopped
3 garlic cloves, minced
½ teaspoon cumin
½ teaspoon dried thyme
1 bay leaf
6 cups chicken broth
1 cup French brown lentils, rinsed (not red)
1 large russet potato, cut into 1-inch pieces
1 tablespoon lemon juice

Add all the ingredients except the lemon juice to a slow cooker and stir to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils and potatoes are soft.
Add the lemon juice and season with salt and pepper to taste.

Crock Pot Tuscan Chicken Soup

Chicken simmers with spinach, and sun-dried tomatoes in a savory broth. The Italian flavors make this one both wholesome and elegant.

Tuscan Cream Sauce

1 cup heavy whipping cream
1 tablespoon cornstarch
3 cloves garlic, minced
¼ teaspoon fine sea salt
⅛ teaspoon ground black pepper pepper
½ cup grated Parmesan cheese
2 cups chopped fresh spinach

Chicken Seasoning

3-4 boneless, skinless chicken breasts (about 2 lbs) - or boneless skinless chicken thighs
½ tsp fine sea salt
⅛ teaspoon ground black pepper
½ tsp Italian seasoning
¼ tsp paprika
⅓ cup sun-dried tomatoes (drained and chopped)

In a saucepan, melt butter over medium-low heat. Sauté garlic for 1 minute until fragrant.
Stir in cream, salt, and pepper. Heat gently, stirring, then add parmesan in batches until melted and smooth.
Place chicken thighs in the slow cooker. Season with salt, pepper, Italian seasoning, and paprika. Top with sun-dried tomatoes.
Pour the cream sauce over the chicken.
Cook on High for 3-4 hours or Low for 6-8 hours.
Remove chicken and set aside. Turn slow cooker to High, add spinach, and cook until wilted.
Return chicken, spoon sauce and vegetables over the top, adjust seasonings to taste.

Slow Cooker Guinness Beef Stew

Rich Guinness beer adds depth to this comforting beef stew with carrots, parsnips, and potatoes. It's a hearty, flavorful dish that's perfect for winter.

2 tablespoon olive or avocado oil
2 ½ lb beef stew meat (chuck roast), cut into 2" pieces
¾ teaspoon fine sea salt
¾ teaspoon coarse black pepper
2 large onions, thinly sliced or frozen pearl onions (defrosted)
3 celery stalks, sliced
4 teaspoon minced garlic
3 tablespoon tomato paste
2 cups stout beer (Guinness)
1 lb baby carrots or carrot chunks
2 teaspoon packed brown sugar
2 bay leaves
1 teaspoon dried thyme

Heat oil in a large skillet over medium-high. Season beef with salt and pepper, then sear in batches until browned (3-4 minutes per side). Transfer to slow cooker.
In the same skillet, add onions and celery. Cook 4 minutes until softened. Add garlic and cook 1 minute more. Stir in tomato paste.
Pour in Guinness, scraping up browned bits. Simmer 5 minutes to reduce slightly, then transfer mixture to the slow cooker.
Add carrots, brown sugar, bay leaves, and thyme. Stir to combine.
Cover and cook on Low 7-8 hours or High 4-5 hours, until beef is tender.
Skim fat from the top if needed. For thicker stew, stir in a slurry (1 tablespoon cornstarch + ¼ cup hot liquid) and cook 15 minutes on High until thickened.
Remove bay leaves and serve hot, ideally over mashed potatoes.

Casserole-Style & One-Pot Meals

Slow Cooker Green Bean Casserole with Chicken

A creamy holiday classic gets heartier with the addition of chicken. Topped with crispy onions, this dish is cozy enough for a weeknight or festive table.

4 boneless, skinless chicken breast halves
Seasoning of choice for the chicken (optional)
2 boxes chicken or turkey stuffing mix (6 ounces each)
1 cup chicken broth
1 jar chicken or turkey gravy (12 ounces)
1 can cream of mushroom soup (10.75 ounces)
1 cup sour cream
1 bag frozen green beans (12-16 ounces)
Crispy french fried onions (store-bought)- use as a garnish before serving

Lightly spray the slow cooker with nonstick cooking spray.
Place the chicken breasts in the bottom and season as desired.
In a medium bowl, mix together the stuffing, chicken broth, and gravy. Spread the mixture evenly over the chicken.
In another bowl, stir together the cream of mushroom soup and sour cream, then spread evenly over the stuffing layer.
Cover and cook on High for 4+ hours or Low 6+ hours, or until the chicken is tender and cooked through. Add the frozen green beans on top in the last hour of cooking to keep that bright, crisp color.

Crock Pot Chicken Divan with Broccoli

Chicken and broccoli are smothered in a creamy curry sauce and topped with melty cheddar cheese. It's a vintage casserole made simple in the slow cooker.

2 pounds boneless, skinless chicken breasts
2 cans cream of chicken soup
1 cup mayo
1 tablespoon lemon juice, fresh is best
¾ teaspoon curry powder
2 heads broccoli, cut into florettes
½ teaspoon salt
½ teaspoon ground black pepper
1 cup+ shredded sharp cheddar cheese (add up to 2 cups), shred your own for best melting
Fresh parsley, for garnish (optional)

Lightly spray the slow cooker with nonstick cooking spray and place the chicken breasts in the bottom.
In a medium bowl, mix together the cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and pepper.
Pour the sauce mixture over the chicken. Cover and cook on High for 2+ hours or Low for 4+ hours, until the chicken is tender and easy to shred.
Shred the chicken directly in the slow cooker, then stir in the broccoli florets.
Sprinkle the cheddar cheese over the top, cover again and turn the slow cooker up to High, and cook for about 30 more minutes, or until the broccoli is tender and the cheese is melted.

Slow Cooker Shepherd's Pie

Savory ground beef and vegetables are layered under creamy mashed potatoes. This hands-off slow cooker version makes a classic comfort dish even easier.

3 pounds ground beef
½ onion, chopped
1 teaspoon minced garlic
1 teaspoon onion powder
1 bag frozen peas and carrots (16 ounces)
1 can cream of mushroom soup (10.5 ounces)
4 Russet potatoes, peeled, boiled and mashed. Add a little liquid if needed for a creamy consistency.

Brown the ground beef in a skillet, then drain off any excess grease.
Lightly spray the slow cooker with nonstick cooking spray.
Add all of the ingredients except the mashed potatoes to the slow cooker and stir to combine.
Cover and cook on Low for about 3-4 hours.
During the last 2 hours of cooking, spread the mashed potatoes evenly over the top.
Continue cooking until heated through, then serve warm.

Crock Pot Chicken Pot Pie Casserole

Creamy chicken and veggies are topped with fluffy biscuits for a deconstructed pot pie. It's everything you love about the classic, made in your slow cooker.

1½ pounds boneless, skinless chicken breasts
½ cup chicken broth
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
1 teaspoon onion powder
2 cans cream of chicken soup (10.5 ounces each)
3 medium Yukon Gold potatoes, diced
3 teaspoons minced garlic
1 bag frozen mixed vegetables (12 ounces)
½ cup sour cream
1 can refrigerated biscuits (16 ounces, 8-count Pillsbury Grands is a good brand)

Place the chicken in a large slow cooker, and pour the chicken broth over the top.
Season with salt, pepper, thyme, rosemary, onion powder, and minced garlic.
Pour the cream of chicken soup over the chicken, then add the diced potatoes, and mixed vegetables.
Cover and cook on Low for 6+ hours or High for 3-4 hours, until the chicken is tender.
Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the sour cream until everything is well combined.
Bake the biscuits according to the package directions.
To serve, spoon the chicken mixture into bowls and top each serving with a warm biscuit.

Crock Pot Lasagna Soup

Lasagna gets a cozy twist in soup form with noodles, tomato sauce, ricotta, and mozzarella. It's all the flavors of the classic dish, no layering required.

1 pound ground beef
½ yellow onion, diced
1 medium red bell pepper, diced
1 can diced tomatoes (14.5 ounces)
1 large can crushed tomatoes (28 ounces)
1 teaspoon minced garlic (2 garlic cloves)
1 tablespoon Italian seasoning
4 cups beef broth
12 ounces lasagna noodles
½ cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Fresh basil as a garnish (optional)

Brown the ground beef in a large skillet over medium-high heat, then drain the excess grease.
Transfer the cooked beef to a large slow cooker. Add the diced onion, red bell pepper, crushed tomatoes, and diced tomatoes.
Stir in the seasonings, then pour in the beef broth and mix gently to combine.
Cover and cook on Low for 6-8 hours or High for 3-4 hours.
Remove the lid and break the lasagna noodles into bite-size pieces directly over the slow cooker. Stir them in, cover, and cook on High for another 30-45 minutes, until the noodles are tender.
To serve, spoon the soup into bowls and top with a dollop of ricotta, a sprinkle of mozzarella, and a little shredded Parmesan. Garnish with fresh basil for color.

Slow Cooker Tater Tot Casserole

Golden crispy tater tots top a creamy beef and cheese filling. It's kid-friendly, hearty, and the definition of comfort food.

1 bag frozen tater tots (32 ounces)
1 pound ground beef
1 medium yellow onion, diced
2 cups frozen mixed vegetables
1 can cream of mushroom soup (10.5 ounces)
1 cup 2% milk
¼ teaspoon garlic powder
1 teaspoon dry mustard powder
Salt and black pepper, to taste
2 cups shredded cheddar cheese (or Colby Jack)

In a skillet, brown the ground beef and onion over medium heat. Drain off any excess fat.
In a medium sized bowl, combine the cream of mushroom soup, milk, garlic powder, dry mustard, salt, and pepper. Set aside.
Lightly grease a 4-quart (smaller) slow cooker. Add half of the tater tots to the bottom.
Layer the browned beef, mixed vegetables, remaining tater tots, and shredded cheese.
Pour the soup mixture evenly over the top. Cover and cook on High for 3-4 hours or Low for about 7 hours, until hot and bubbly.

Crock Pot Chicken and Stuffing Casserole

Juicy chicken bakes under a layer of creamy sauce and savory stuffing. It's an easy, no-fuss comfort meal the whole family will love. Here is a great recipe for Crock Pot chicken and stuffing casserole.

Meat & Mains

Crock Pot Pot Roast with Gravy and Veggies

A whole beef roast simmers until tender in thick brown gravy with potatoes, carrots, and onions. This classic Sunday dinner is pure cozy comfort. We love this Crock Pot roast recipe.

Slow Cooker BBQ Pulled Pork Sandwiches

Pork shoulder cooks low and slow until fall-apart tender, then gets smothered in BBQ sauce. Serve on buns for the easiest game day or weeknight dinner.

4 lb bone-in pork butt (or 3 lb boneless pork shoulder)
2 tablespoons store-bought pork rub mix
2 tablespoons avocado oil or olive oil
½ cup chicken broth, beef broth, apple juice, or pineapple juice
½ cup BBQ sauce (plus more for serving)
1 teaspoon liquid smoke (optional)

Prepare the pork: Pat the pork roast dry with paper towels. Rub the pork all over with the oil, then coat generously with the pork rub mix, pressing it into the meat.
Sear the pork (optional): For extra flavor, brown the pork on all sides in a large skillet over medium-high heat for about 3-4 minutes per side. (You can skip this step if you're short on time.)
Load the slow cooker: Place the seasoned pork into a 6-quart slow cooker. Pour the broth or juice around the meat (not directly on top), then drizzle the BBQ sauce over the pork. Add the liquid smoke if using.
Cook: Cover and cook on Low for 8+ hours or High for 5-6 hours, until the pork is fork-tender and easily shreds.
Shred and sauce: Transfer the pork to a large bowl and shred with two forks. Return it to the slow cooker, toss with the juices, and stir in extra BBQ sauce to taste.
Serve: Enjoy on sandwich buns, sliders, or lettuce wraps with coleslaw on the side.

Crock Pot Honey Garlic Chicken Thighs

Sweet and savory honey garlic sauce coats juicy chicken thighs. This family-friendly dish is easy to make and pairs well with rice or veggies.

6 large boneless, skinless chicken thighs
4 garlic cloves, minced
⅓ cup honey
½ cup ketchup
½ cup low-sodium soy sauce
½ teaspoon dried oregano
2 tablespoons chopped fresh parsley
½ tablespoon toasted sesame seeds
Garnishes - fresh herbs like parsley, chives, and thyme (optional)

Arrange the chicken thighs in a single layer on the bottom of a slow cooker. Make sure you have enough chicken to cover the bottom (so the sauce doesn't sit on the bottom and burn)
In a bowl, whisk together the garlic, honey, ketchup, soy sauce, oregano, and parsley until well combined.
Pour the sauce evenly over the chicken. Cover and cook on Low for 4-5 hours or High for 3-4 hours, until the chicken is tender and cooked through.
Transfer the chicken to a serving plate and spoon the sauce over the top.
Sprinkle with toasted sesame seeds and garnish with fresh herbs before serving.

Slow Cooker Salisbury Steak with Mushroom Gravy

Beef patties simmer in a rich mushroom and onion gravy until tender. It's a diner-style classic turned into easy comfort food.

2 pounds ground beef
½ cup Italian seasoned bread crumbs
¼ cup 2% milk
1 packet dry onion soup mix (1 ounce)
¼ cup all-purpose flour
2 tablespoons canola oil
8 oz mushrooms, sliced
1 can cream of mushroom soup (10.5 ounces)
1 can cream of chicken soup (10.5 ounces)
1 packet dry au jus mix (1 ounce)

In a large bowl, combine the ground beef, bread crumbs, milk, and onion soup mix. Mix until well combined, then shape into 8 patties.
Heat the oil in a skillet over medium-high heat. Lightly coat each patty in flour, then brown both sides until golden (they won't be fully cooked through).
Arrange the browned patties in a slow cooker.
Top with the sliced mushrooms.
In a bowl, whisk together the cream of chicken and mushroom soups and au jus mix. Pour the mixture evenly over the patties.
Cover and cook on Low for 3+ hours, until the beef is cooked through and tender. Top with fresh herbs like rosemary or parlsey as a garnish.

Crock Pot Braised Short Ribs with Red Wine Sauce

Beef short ribs slowly braise in a rich sauce with carrots and onions. The result is melt-in-your-mouth, restaurant-quality comfort at home.

2 tablespoons olive oil
4 pounds beef short ribs
½+ teaspoon salt
½ teaspoon black pepper
1 large sweet onion, thinly sliced or small bag of frozen pearl onions
4 large carrots, peeled and cut into large chunks
2 tablespoons tomato paste
2 teaspoons minced garlic
3 cups beef broth (you can replace ½ cup with red wine)

Season the short ribs generously with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Sear the ribs (bone side up first) for 1-2 minutes per side, until browned. Transfer to a large slow cooker.
In the same skillet, add the onions, and tomato paste. Stir to coat and cook over medium heat for 3-5 minutes, until the onions begin to soften.
Add the garlic and cook for another minute.
Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat and simmer for 5 minutes.
Pour the mixture over the ribs in the slow cooker.
Cover and cook on Low for 7-8 hours or High for 3-5 hours, until the ribs are tender and fall off the bone. Great over mashed potatoes!

Slow Cooker Swedish Meatballs

Tender meatballs cook in a creamy brown gravy and come out perfectly flavorful. This cozy dish is ideal with egg noodles (or mashed potatoes).

1 can cream of mushroom soup (10.75 ounces, low sodium)
1 can beef broth (14 ounces, low sodium)
1 packet dry onion soup mix
2 tablespoons A1 steak sauce
1 bag frozen meatballs (2 pounds)
1 cup sour cream
Serve with egg noodles

In a 6 quart slow cooker, mix together the cream of mushroom soup, beef broth, onion soup mix, and A1 steak sauce until well combined.
Add the frozen meatballs and stir to coat them evenly in the sauce. Cover and cook on Low for 6-8 hours or High for 3-5 hours.
If serving with egg noodles, cook the noodles according to package directions while the meatballs finish cooking. Drain well.
Once the meatballs are done, stir in the sour cream until the sauce is smooth and creamy.
Serve the meatballs over the noodles or toss everything together before serving.

Crock Pot Turkey Breast with Herb Gravy

Turkey breast simmers in the slow cooker until juicy and tender, then gets served with a savory herb gravy. It's an easy option for holiday meals or Sunday dinners. This is a great Crock Pot turkey breast recipe for Thanksgiving.

Cozy Sides & Extras

Slow Cooker Mac and Cheese

Creamy, cheesy macaroni cooks up perfectly in the slow cooker. It's a kid-approved comfort food side dish with no boiling required.

1 (16-ounce) block Velveeta cheese
1 (16-ounce) box elbow macaroni
2 cups Whole milk
1 cup Heavy whipping cream
2 teaspoons salt
3 teaspoons ground black pepper
8-ounces mozzarella cheese, shredded
8-ounces cheddar cheese, shredded

Coat the inside of the crockpot with cooking spray.
Place the block of Velveeta cheese in the middle of the crockpot and pour the elbow macaroni around it.
Next, pour the milk and heavy whipping cream into the crockpot. You want to have enough liquid to completely submerge the noodles, so they cook through.
Season with salt and pepper.
Finally, add your mozzarella and cheddar cheeses.
Cover and cook on high for 2 hours, stirring every 30 minutes. Enjoy!

Crock Pot Creamed Corn with Bacon

Sweet corn simmers in a creamy sauce and gets topped with crispy bacon. It's an easy holiday side with cozy homemade flavor.

2 pounds frozen corn
2 teaspoons sugar
1 teaspoon salt
1 cup 2% milk
4 tablespoons butter, cubed
8 ounces cream cheese, cubed
¼ teaspoon black pepper
6 slices bacon, cooked and crumbled
¼ cup thinly sliced green onions or chives

Add the corn, sugar, and salt to the slow cooker and stir to combine.
Pour in the milk, then place the butter and cream cheese cubes evenly over the top.
Cover and cook on High for 2-3 hours or Low for 4-5 hours.
Remove the lid and stir until the mixture comes together into a creamy, smooth sauce.
Season with pepper, then top with crumbled bacon and chives before serving.

Crock Pot Cinnamon Apples

Tender apple slices cook down in a warm cinnamon sugar sauce. This cozy side or dessert makes the whole house smell like fall.

6 Granny Smith apples, peeled and sliced
½ cup granulated sugar
½ cup packed brown sugar
1 tablespoon cinnamon
⅛ teaspoon nutmeg or pumpkin pie spice
3 tablespoons cornstarch
Pinch of salt
2 tablespoons butter

In slow cooker, stir together sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, corn starch, and salt. Cube butter and stir into the mixture.
Cook on low for 4+ hours or high for 2+ hours until the apples are cooked through but not breaking down into apple sauce. Stir once during cooking.
Serve warm and sprinkle with more cinnamon if desired!

25 Easy Crock Pot Recipes for Cozy Season

Soups & Stews