When you know it’s going to be a long day and you want to come home to a dinner that’s ready to serve, these slow cooker ideas are perfect! 

Chicken Fajitas 

Chicken fajitas are one of my favorite things to make in the slow cooker, because it’s a delicious meal without all the hassle that normally comes along with fajitas. This recipe makes about six servings. 

What you’ll need

For cooking:

• Pack of 1 to 1.5 oz fajita seasoning (you can of course make your own, but I like these for the sake of time) 

• 2 tbsp of lime juice, from either a lime or from ready-to-use lime juice 

• 2 pounds of boneless skinless chicken breast 

• 3 cloves of garlic 

• 3 bell peppers (I usually get one of each color [red, green, yellow] but it really doesn’t matter)

• A 14.5 oz can of diced tomatoes 

For serving: 

• Tortillas 

• Cheese

• Sour cream 

• Any other side items that you want (Pairs great with chips and salsa, guac, and/or queso) 

Directions

Prep the veggies

Core and slice the peppers into strips and mince the garlic cloves.

Layer into the slow cooker

First, put half the can of diced tomatoes on the bottom of the slow cooker. 

Then, put in half the peppers and half the garlic. 

Top that with the chicken breasts, and then add in half of the seasoning. 

Then, add the rest of the tomatoes, peppers, garlic, and seasoning. 

Cook

Cook for 3 hours on high heat, or 6 hours on low heat. 

Time to shred the chicken 

Remove the chicken from the slow cooker and shred (I prefer the two forks method, but use whatever works best for you!) 

If there is excess broth at this point, feel free to go ahead and remove it from the slow cooker. 

Final touches 

Slice the lime in half (if you’re using a whole lime) and add 2 tablespoons of lime juice into the slow cooker; put the shredded chicken back in; stir the contents of the slow cooker; add salt and pepper to taste, if desired. 

Serve 

Grab your tortillas, cheese, sour cream, and anything else you’ve decided to pair with your fajitas, serve and enjoy! 

Pot roast 

A quick favorite that will make everybody in the family happy! And if you’re just making it for one or two, you’ll have some leftovers, too. 

What you’ll need 

For cooking: 

• 1 teaspoon of dried oregano 

• 1 teaspoon of dried parsley 

• 2 tablespoons of olive oil 

• 2 onions

• 3 cloves of garlic 

• 3 tablespoons of Worcestershire sauce 

• 3 pounds of chuck roast

• 4 large carrots 

• 4 potatoes 

• 14.5 ounces of beef broth 

Directions

Prep the veggies 

Cut the carrots and potatoes into roughly one-inch pieces, dice the onions, and mince the garlic. 

Prep the roast 

Heat the olive oil up in a large pan, salt and pepper both sides of the chuck roast, and brown the roast for 4-5 minutes on each side. 

Put it all in the slow cooker

Place the browned chuck roast in the slow cooker first. 

Then, add in the beef broth. 

Following that, add in the carrots, onions, potatoes, and garlic. 

Then, add in the oregano, parsley, and Worcestershire sauce. 

Cook 

Cook it on high for 4 hours, or for low on 8. 

Serve 

You’re all ready to go—just serve the roast and vegetables out. Many people like to serve it with mashed potatoes and others enjoy it by itself, so it’s all up to you! 

Vegetarian Chilli 

 My personal fall favorite, slow cooker vegetarian chilli is a great way to make a delicious meal without a lot of work. This recipe makes about 6 servings. 

What you’ll need

For cooking: 

• 1/2 teaspoon cayenne pepper 

• 1 onion 

• 1 tablespoon of tomato paste

• 1-2 cups of vegetable broth (depending on how thick you like your chilli) 

• 2 tbsp chilli powder

• 3 cloves of garlic 

• A 16 oz can of kidney beans 

• A 16 oz can of black beans 

• A 16 oz can of red beans 

• A 28 oz can of diced tomatoes 

For serving: 

• Shredded cheese

• Sour cream 

• Scallions 

Directions

Prep the veggies 

Dice the onion; mince the garlic.  

Put everything into the slow cooker

Start by putting in the onions and garlic, then add in the vegetable broth. 

Then, drain each can of beans and add them all in. 

Then, add in the diced tomatoes, tomato paste, chilli powder, cayenne pepper, and stir. 

Cook 

Cook on high for about 3 hours, or on low for about 7 hours. 

Serve

Scoop the chilli out of the slow cooker into bowls and top with sour cream, shredded cheese, and diced, if desired—and enjoy!