I think we can all agree that dump dinners for the Crockpot are some of the best meals out there.
The Crockpot is already one of the top kitchen appliances in my opinion.
But when you can cut the prep-time down even further with dump-and-go recipes, it’s even more appealing!
These incredible dishes need just a handful of ingredients and minutes to prepare.
How can you beat opening a few cans and turning on a switch?
For me, a slow cooker recipe should be simple and filling, and every one of these 30 dump dinners fits the bill. But they’re by no means boring.
Have you ever made a pot roast in a Crockpot? How about some zesty orange chicken?
No? You’re about to!
How can a thick, creamy, crazy-delicious soup take just 10 minutes? That’s the magic of the Crockpot!
This recipe uses frozen hash browns and cream of chicken soup for a short prep-time, and it includes cream cheese for that velvety finish.
I always remember pot roast being this ceremony in my house. It took forever to prepare and hours to cook, but it was all worth it when it came to the table.
Well, it just got insanely easy. After a low, slow cook, you’ll be left with the most tender pot roast you’ve ever tried.
Mac and cheese is quintessential comfort food, and Trisha Yearwood has it down.
Don’t be afraid of mixing up your cheeses with this recipe. I like a nice mature cheddar and something smoky.
And always remember to grate your own. The pre-grated cheese doesn’t always melt quite right.
If I have the option, I’ll always choose shredded meat in my tacos. It’s tender, flavorful, and I just prefer the texture to ground meat.
And when it’s as simple as throwing it in the pot and walking away, why make anything else?
I usually make Mongolian beef in my wok, and I have to admit that it can sometimes be a little tough.
So it just makes sense to use the slow cooker. It takes longer, but you know you’ll be left with fork-tender beef that’s packed with flavor.
You won’t believe it, but adding pineapple to your next chicken dish will be a game-changer.
This chicken will not only be insanely juicy, but it will cook right in a pineapple-juice sauce. There’s nowhere for that flavor to go but inside!
If you ask any Brit, a meat and potato dinner is not complete without a generous helping of gravy, and I couldn’t agree more!
It’s not about fixing dry meat, but rather enhancing it with its rich seasoning. Adjust the moisture to your liking and serve with a mountain of mashed potatoes.
Be honest: do you go to Ikea just to wander around and then stock up on frozen meatballs? Me too!
I’ve been to Sweden a few times, and I’m always delighted to see meatballs on the menu.
Rather than marinara, this recipes a decadent creamy sauce, simplified here with beef broth and chicken soup.
After eating beef and tomato chili for days on end, it’s nice to have a change of pace.
This white chicken chili couldn’t be more different, but it delicious and filling all the same.
I highly recommend blending some of this to give you a thicker finish. But it will taste great no matter what.
On my trip to Thailand, I probably went overboard with the food. It’s just so fresh and exciting! And one of my all-time favorite things is the peanut sauce.
I think Thai peanut sauce is good on almost anything, but it especially complements chicken.
The mild flavor from the chicken doesn’t overpower it, and when you use a Crockpot, it’s always super juicy.
After the success of the Dr. Pepper pulled pork, this recipe was a no-brainer.
Like with the pork, the root beer will not only work to tenderize the meat, but it imparts so much incredible and unique flavor.
It won’t taste exactly like root beer, but it will have a certain sweetness to it.
As much as I love a hearty beef stew, sometimes I’m in the mood for something a little more cheesy.
This recipe gives you all the heartiness of a beef stew – potatoes, veggies, lots of chicken – but it’s all brought together with a light and silky smooth, creamy broth.
Just remember to keep the dairy out of the pot until later so it doesn’t curdle.
The pepper in this recipe refers to the vegetable, not the seasoning. Although, extra black pepper is never a bad idea with beef.
If you’re worried about beef being too expensive for this kind of recipe, just be sure to get chuck or another stewing cut.
You won’t want to chop up perfectly good ribeyes!
To be honest, I can’t really blame her. Orange chicken is one of the most popular Chinese takeout meals around, after all.
I love that this recipe uses orange marmalade for a really deep orange flavor that will turn into the perfect glaze once cooked.
I know it’s in the title, but you cilantro haters can leave it out! This is a meal I love to make over the weekend.
Make a few bags at once and freeze some for later, cutting your weeknight dinner prep to pretty much nothing.
For the best results, keep everything in the bag overnight to marinade and then pop it in the Crockpot before you start your day.
The best thing about soup is that you can jam-pack it with veggies and then blitz it down to the most beautiful puree.
This particular soup is like a bowl of sunshine. I just love the color, and the parsnips add so much fantastic flavor. It’s a real winner.
Making soup is one of the easiest ways to use up those holiday extras.
But I know you won’t always have leftover turkey, so any chicken you might have will do the trick.
When it comes to the veggies, just throw in whatever you have. You really can’t go wrong with this, and the more, the merrier!
Confession: I used to hate split pea soup. I don’t know if it was the color or the word ‘healthy’ that always threw me, but it took making my own to really grow to love it.
Now, I have a deep love for it, probably because it’s made with a huge ham bone for flavor and extra shredded meat to boot.
Sorry to my vegetarian friends, but it’s just not the same without that salty, meaty goodness.
I know that this soup has lots of cream and cheese, but it’s also stuffed with cauliflower, so I’m thinking of it as healthy.
Usually, in a creamy soup, there are lots of starchy potatoes. Not here! The cauliflower does all the heavy lifting, and it’s best served blended.
The key to getting the most melt-in-your-mouth pulled pork is in the cut.
I always recommended a shoulder cut because it’s marbled with fat that renders into the liquid, leaving you with fork-tender meat, every single time.
If you have the time, sear the meat for added flavor and a bit of texture.
Although, it’s not necessary, and you’ll still be left with an amazing pot of meat when it’s done.
Before you add the cheese, this looks a lot like a tasty veggie stew.
I’ve even made extra and pulled some out to serve with roasted chicken and mashed potatoes in the past.
But nothing tastes quite as good as it does with melted cheese, right?
I prefer a mature cheddar for this, as Velveeta isn’t my favorite, but I have to admit it melts into the soup perfectly.
It sounds like a lot, but did you know you can buy a 15 bean blend? It’s usually in the dry bean section and will save you so much time!
Much like the split pea soup, what makes this dish shine is the use of a ham bone for flavor, and extra meat to garnish.
Green bean casserole that will have you fighting for seconds, and it only has four ingredients? That’s right.
It’s almost silly how easy this is. It’s cream of mushroom (or chicken) soup mixed with green beans and some milk, cooked and topped with crunchy fried onions.
You could even swap out the green beans for broccoli or cauliflower for a nice change.
I don’t know if this is really a soup or a pasta dish. It’s thick, full of tortellini, and has an amazing creamy sauce.
Using canned tomatoes is a fantastic way to cut the prep time down, but be sure to cut your cream cheese into chunks so it melts properly.
For a kick, try throwing in some chopped chilis, and maybe some corn for color and sweetness.
So, this may not be the prettiest dish you’ll ever serve, but it is brimming with nutrients, full of flavor, vegan, and pretty darn cheap to make.
One little tip: try adding a dash of curry powder to the mix. It gives this already tasty soup a whole new flavor profile.
I like to sprinkle it with chopped nut and a smidge of cinnamon.
Ever since I started meatless Mondays, I’ve been on the lookout for amazing meat-free meals.
A lot of the time, they have chickpeas to help bulk them out, which I absolutely love.
Depending on how you cook them, chickpeas have great texture, and in this recipe, they give a nice bite alongside the soft squash.
The sweet and salty sauce in this dish is a simple mix of honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes.
That’s it. I’ll bet you have it all right in the pantry!
Once the chicken is cooked, thicken it up with cornstarch before tossing it all together for a sticky and savor mid-week, slow cooker dinner.
It’s Monday. The week has just begun and you’re already dreading making dinner.
Well, why not take a page out of the Big Easy’s playbook and go for a big bowl of red beans and rice?
They know their food down in New Orleans, and red beans and rice is a weekly staple in most households.
Keep it veggie-friendly, or try adding some smoked sausage to the mix.
This may not be the prettiest dish you’ll ever serve, but it’s brimming with nutrients. It’s full of flavor, vegan, and pretty darn cheap to make, too.
I happen to love black bean soup. From the texture to the flavor (I like it spicy), I’ll often order this as a starter when we eat at restaurants.
It’s super inexpensive to make when you use dried black beans, with most of the other ingredients being pantry staples.
Adjust the spice level to your liking, and don’t be afraid to top it off with some chips, or extra fried chilis.
This spiced lentil stew is as common in India as mac and cheese is here in the States. Everyone has their favorite recipe, and they’re all amazing.
As with many Indian dishes, it’s all about the spice mix for this recipe.
Again, feel free to leave out the cilantro, or maybe try substituting with parsley for something different.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?