In our non-stop world, the dream of a home-cooked meal can feel like a distant fantasy. We hear you—when life is chaotic, the last thing you need is a complicated recipe. But what if you could achieve delicious results with almost no effort? It’s time to revolutionize your dinner routine and reclaim your peace of mind. Get ready to wave goodbye to kitchen stress!
Welcome to the wonderful world of ‘dump and go’ slow cooker recipes! These culinary superheroes are designed for ultimate convenience, requiring ‘minimum prep work.’ Imagine this: you literally ‘toss and go in the morning before you leave,’ and by evening, a mouthwatering aroma fills your home, signaling that dinner is ready. “Recipes like this are definitely a game changer during the week,” promising a stress-free mealtime that your entire family will absolutely adore.
What truly sets these recipes apart is their incredible simplicity. There’s “no need to brown meat before adding it to the slow cooker,” making them even easier and saving you precious time. Whether you’re a busy parent, a working professional, or simply someone who prefers to minimize cooking chores, “dump meals are perfect for weeknight dinners.” They leverage the magic of your slow cooker to create tender, flavorful dishes while you’re out living your life. We’re about to dive into seven fantastic ‘dump and go’ recipes that will forever change the way you think about dinner.
1. **Creamy Italian Chicken**First up on our journey to effortless weeknight meals is the magnificent Creamy Italian Chicken. This dish is the epitome of comfort food, blending rich, savory flavors with the ultimate ease of preparation. It’s the kind of meal that makes your house smell divine as it simmers away, promising a deeply satisfying dinner without any last-minute scramble. Perfect for those evenings when you crave something hearty and flavorful but are short on time.
The beauty of this recipe lies in its incredibly straightforward ingredient list, allowing you to truly “dump” and “go.” To get started, you’ll simply combine “2-3 boneless, skinless chicken breasts” directly in your crockpot. Alongside the chicken, you’ll add an “8 oz block cream cheese,” a “can of condensed cream of chicken soup,” and a “packet of dry Italian dressing mix.” That’s it! These humble ingredients come together to create something truly magical and effortless.
Once all your components are nestled in the slow cooker, the hard part is over. Seriously, it’s that easy! Just set your slow cooker to “Low for at least 6 hours.” The slow, gentle heat works wonders, transforming the simple ingredients into a tender, succulent chicken dish bathed in a creamy, herb-infused sauce. The flavors meld beautifully over hours, ensuring every bite is rich and satisfying, with minimum fuss.
For an extra punch of flavor, you can “add a little seasoning salt, garlic powder, or simply salt and pepper on top” before cooking. Once cooked, simply “shred the chicken” right in the pot, and then you’re ready to “serve over pasta or rice” for a complete, delightful meal. And for ultra-simple cleanup, remember the “Pro-tip: Want to make clean up really simple too? Use these crockpot liners, and you won’t have to wash a single pan!”
Creamy Italian Slow Cooker Chicken
Equipment
- 1 Slow Cooker Essential for the long, slow cooking process
- 1 Metal Spatula For chopping chicken in the slow cooker
- 1 Saucepan For preparing the creamy sauce
- 1 Whisk For achieving a smooth, lump-free sauce
Ingredients
Main
- 4 4 ounce skinless, boneless chicken breast halves
- 2 tablespoons butter melted
- 1 4 ounce package cream cheese, cubed
- 1 10.75 ounce can condensed cream of chicken soup
- 1 ½ .7 ounce packages dry Italian-style salad dressing mix
- ½ cup dry sherry
Instructions
- Rinse chicken, and pat dry with paper towels. Place chicken breasts into a slow cooker, and drizzle melted butter all over chicken breasts, lifting them up to allow butter to flow underneath the chicken. Cover the cooker, set to High, and cook until tender, 4 to 5 hours. With a metal spatula, chop up chicken into bite-size pieces in the slow cooker.
- Place cream cheese, cream of chicken soup, Italian salad dressing mix, and sherry into a saucepan over medium heat, and bring to a boil, constantly stirring until cream cheese has melted and sauce is well combined. Pour sauce over chicken in the slow cooker; cover, and cook on High until the flavors have blended and the sauce is bubbling, about 30 more minutes.
Notes
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2. **Chicken Ranch Tacos**Taco Tuesday just got a whole lot easier, or perhaps we should say, Taco *Any* Day! With the Slow Cooker Chicken Ranch Tacos, you’re looking at a meal bursting with vibrant, zesty flavors, all thanks to the magic of your crock pot. This recipe is a fantastic way to enjoy a crowd-pleasing favorite without the usual effort, making it ideal for busy evenings when you want maximum flavor with minimum fuss.
The ingredient list for these incredible tacos is delightfully simple, living up to the “dump and go” promise. You’ll need “2 boneless, skinless chicken breasts,” which will become incredibly tender as they slow cook. To infuse them with that signature taco and ranch flavor, you’ll add “1 cup of salsa,” a “packet of ranch dressing seasoning mix,” and “1 tbs. taco seasoning packet.” These ingredients are your flavor powerhouses, ensuring a delicious result every time.
Once everything is in your Crock Pot, the appliance takes over, giving you back precious time. Simply “Cook on Low for 8 hours,” and let the slow cooker do its work. The chicken will slowly absorb all the wonderful spices and salsa, becoming incredibly tender and easy to shred. This hands-off approach means you can set it in the morning and come home to a meal that’s nearly ready, filling your kitchen with an enticing aroma.
When the cooking time is up, the final step is a breeze. Just “Shred chicken and serve with tortillas, or over rice.” This versatility is one of the many reasons these tacos are a family favorite. You can set up a toppings bar with cheese, lettuce, sour cream, and any other favorites, allowing everyone to customize their meal. It’s a fun, interactive dinner that tastes like you spent hours on it, but only took minutes to prepare.
Ranch Chicken Tacos
Equipment
- 1 Small Mixing Bowl For the ranch dressing mixture.
- 1 Microwave-Safe Bowl For heating the shredded chicken.
- 1 skillet For warming tortillas and optionally crisping chicken.
- 1 Chef’s knife For chopping vegetables and avocado.
- 1 Cutting Board For preparing fresh ingredients.
Ingredients
Main
- ½ cup ranch dressing
- ¼ cup reduced-fat sour cream
- 1 1 ounce packet taco seasoning mix, divided
- 1 tablespoon mild chunky salsa
- 2 cups shredded rotisserie chicken
- 8 6 inch corn tortillas
- shredded lettuce
- 1 tomato chopped
- 4 green onions sliced
- 1 4 ounce can sliced black olives
- 1 avocado – peeled pitted and diced (Optional)
- 1 cup shredded Colby-Monterey Jack cheese
Instructions
- Gather all ingredients. Allrecipes / Abbey Littlejohn
- Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving. Allrecipes / Abbey Littlejohn
- Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes. Allrecipes / Abbey Littlejohn
- Warm tortillas in a skillet for about a minute on each side to make them pliable. Allrecipes / Abbey Littlejohn
- Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture. Allrecipes / Abbey Littlejohn
Notes
3. **Teriyaki Chicken**Craving takeout but want to save money and eat a home-cooked meal? Look no further than this incredibly simple Slow Cooker Teriyaki Chicken. This recipe brings those beloved sweet and savory Asian-inspired flavors right to your dinner table with minimal effort. It’s a perfect illustration of how the “dump and go” method can yield restaurant-quality results, making it an instant family favorite.
Preparing this delectable dish is almost too easy to believe. You only need a couple of main ingredients: “2-3 boneless, skinless chicken breasts” and “1.5 cups teriyaki sauce.” These two components are the stars of the show, working in harmony to create a dish that’s both tender and incredibly flavorful. The simple elegance of the recipe means less time shopping and more time enjoying.
Just “To your slow cooker, add” the chicken and teriyaki sauce, then set it and forget it. “Cook on Low for 6-8 hours,” allowing the chicken to slowly simmer in the rich, tangy teriyaki marinade. This extended cooking time ensures the chicken becomes exceptionally tender and completely saturated with that irresistible teriyaki goodness. No complex steps, no constant stirring – just pure slow cooker magic.
To complete this fantastic meal, simply “Serve over rice, and enjoy!” For an added boost of nutrition and color, the context suggests a brilliant idea: “You can also add in a bag of frozen stir fry veggies (or asian veggie medley) for the last 30-60 minutes.” This little trick helps make it a complete, balanced meal with virtually no extra effort, bringing a vibrant freshness to your plate that truly satisfies.
Teriyaki Chicken Thighs
Equipment
- 1 Medium Bowl Or use the resealable plastic bag directly.
- 1 Garlic Press Or use a knife to mince.
- 1 Microplane or Grater For grating fresh ginger.
- 1 Resealable Plastic Bag For marinating, or use a non-reactive dish.
- 1 Broiler Pan Allows fat to drain away.
Ingredients
Main
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 garlic cloves crushed with a garlic press or minced
- 1 teaspoon finely grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 2 pounds skinless chicken thighs
- 2 teaspoons sesame seeds
Instructions
- Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
- Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
Notes
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4. **White Chicken Chili**When you’re in the mood for a hearty, comforting bowl of chili but want to skip the traditional red meat and lengthy prep, our Slow Cooker White Chicken Chili is the answer. This delightful recipe offers a lighter, yet equally satisfying, twist on a classic, perfect for a cozy evening or feeding a crowd. Its “dump and go” nature means you can achieve deep, complex flavors with remarkably little hands-on time.
Gathering the ingredients for this chili is straightforward, highlighting the ease of dump cooking. You’ll begin with “1 pound of boneless, skinless chicken breasts (or chicken thighs)” as your protein base. To build its unique flavor profile, you’ll incorporate “2 small cans of green chiles (or 1 jar salsa verde),” “2 cans of white Northern beans, drained,” “6 cups of chicken stock,” and “2 tsp. cumin.” These elements combine to create a chili that’s both vibrant and wholesome.
With all your ingredients ready, simply combine them “In your slow cooker.” Once everything is in, you can truly walk away, knowing your dinner is in good hands. “Cook on Low for 8 hours,” allowing the chicken to become incredibly tender and the flavors to meld into a rich, aromatic stew. The slow cooking process ensures that every spoonful is packed with a delicious depth that belies its simple preparation.
After the slow cooker has worked its magic, “Shred chicken and serve chili with your favorite toppings, cornbread, or tortilla chips.” The beauty of chili is its customizability; think shredded cheese, a dollop of sour cream, fresh cilantro, or even a squeeze of lime to brighten the flavors. This white chicken chili is not just a meal; it’s an experience that’s both nourishing and incredibly easy to achieve, making it a fantastic addition to your “dump and go” rotation.
Crock Pot White Chicken Chili
Equipment
- 1 Slow Cooker (Crock Pot) Essential for this recipe’s convenience.
- 1 Can Opener For opening various canned ingredients.
- 1 Cutting Board For chopping green onions and cilantro.
- 1 Chef’s knife For preparing fresh garnishes.
- 1 Ladle For serving the chili.
Ingredients
Main
- * 2 frozen chicken breast
- * 1 15.5 ounce can black bean, drained
- * 1 15.5 ounce can white bean, drained
- * 1 14.5 ounce can diced tomato
- * 1 14 ounce can chicken broth
- * 1 15.25 ounce can corn, drained
- * 1 cup 8 ounce salsa verde
- * 1 4 ounce can diced green chilie
- * 2 green onion chopped
- * 1 tablespoon lime juice
- * 1/2 teaspoon cumin
- * 1/4 cup chopped fresh cilantro
Instructions
- Gather all canned ingredients: black beans, white beans, diced tomatoes, chicken broth, corn, and diced green chilies.
- Drain and thoroughly rinse the black and white beans to reduce sodium and improve texture.
- Drain the canned corn.
- Place the frozen chicken breasts at the bottom of your slow cooker.
- Add the rinsed black beans, white beans, undrained diced tomatoes, chicken broth, drained corn, salsa verde, and diced green chilies to the slow cooker.
- Sprinkle in the cumin, ensuring it’s evenly distributed.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
- Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the slow cooker. Stir in the lime juice and chopped green onions.
- Stir in the fresh chopped cilantro just before serving. Serve warm with your favorite toppings.
Notes
5. **Italian Chicken and Potatoes**Imagine coming home to a complete, flavorful meal that includes both your protein and a hearty side, all cooked in one pot. The Slow Cooker Italian Chicken and Potatoes delivers exactly that! This recipe is a fantastic testament to the convenience of “dump and go” cooking, offering tender chicken and perfectly cooked potatoes infused with bright Italian flavors. It’s a wholesome and satisfying dinner solution for even the busiest of days.
The ingredient list for this delightful dish is concise, ensuring minimal fuss before you even start cooking. You’ll need “3-4 boneless, skinless chicken breasts” and “4 potatoes, cubed,” providing the substantial base for your meal. To bring in that signature Italian zest, you’ll add “½ cup Italian dressing” and “1 tsp dried Italian dressing seasoning packet.” These simple components are all it takes to build a truly delicious dinner.
Getting this meal started is as simple as tossing everything into your slow cooker. “In the slow cooker, add” the chicken, potatoes, and both forms of Italian dressing. Once assembled, you can set it to “Cook on Low for 6-8 hours” and let the slow cooker work its magic. The prolonged, gentle cooking ensures that the chicken becomes incredibly tender and juicy, while the potatoes soften beautifully, absorbing all the aromatic flavors from the dressing.
The beauty of this recipe lies in its completeness; you have your protein and your carbohydrates all cooked together, simplifying dinner significantly. The chicken emerges moist and flavorful, and the potatoes are infused with a savory herb blend. It’s a robust meal that requires very little active participation from you, proving once again that “dump and go” recipes are truly a “game changer during the week” for delicious, hassle-free dining.
Italian Chicken with Pesto Potatoes
Equipment
- 1 Saucepan For balsamic reduction and boiling potatoes.
- 1 Baking Dish Suitable for baking chicken and tomatoes.
- 1 Sharp Knife Essential for cutting pockets in chicken breasts.
- 1 Cutting Board For preparing chicken and other ingredients.
Ingredients
Main
- ¾ cup balsamic vinegar
- 4 skinless boneless chicken breast halves
- 4 ½ ounces sliced mozzarella cheese
- salt and pepper to taste
- 4 slices Parma ham
- 1 pint cherry tomatoes
- 1 tablespoon olive oil
- 1 pound small potatoes
- 2 tablespoons prepared basil pesto
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
- Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
- Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
- In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
- Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.
Notes
6. **BBQ Pulled Chicken**Who doesn’t love the smoky, tangy goodness of pulled BBQ chicken? Now, imagine achieving that same mouthwatering flavor and fall-apart tenderness with virtually no effort, thanks to your slow cooker. This BBQ Pulled Chicken recipe is a “dump and go” dream come true, perfect for sandwiches, salads, or just about anything you can think of. It’s a fantastic way to enjoy a classic comfort food on the busiest of weeknights.
The ingredients for this flavorful pulled chicken are incredibly straightforward, allowing for a quick assembly. You’ll start with “4 boneless, skinless chicken breasts,” which will absorb all the wonderful BBQ flavors. To create that irresistible sauce, you’ll add a “Bottle of BBQ sauce,” “½ cup Italian dressing,” and “¼ cup brown sugar.” This combination creates a perfect balance of sweet, savory, and tangy notes that will make your taste buds sing.
Simply “In your crockpot, combine” all the listed ingredients. Once everything is in the pot, set it to “Cook on Low for 6-8 hours.” The slow cooking process is key here, as it gently tenderizes the chicken, allowing it to become incredibly moist and easily shreddable. The flavors deepen and meld over hours, ensuring a rich and cohesive BBQ experience without any of the active cooking time normally associated with pulled meats.
Once fully cooked, simply “Shred chicken and serve on buns, or over rice or a salad.” The versatility of this BBQ pulled chicken is truly remarkable. It makes for incredible sliders, hearty sandwiches, or a protein-packed topping for a fresh green salad. It’s a dish that promises “the best comfort food” with “very little work,” perfectly embodying the spirit of “dump and go” cooking and making mealtime a joy.
Slow Cooker Alabama Pulled BBQ Chicken
Equipment
- 1 Slow Cooker
- 2 Mixing Bowls One small for spices, one for sauce.
- 1 Whisk
- 2 Forks For shredding chicken.
- 1 Chef’s Knife and Cutting Board For onion and garlic prep.
Ingredients
Main
- 1 onion cut into 1/4-inch thick rings
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon poultry seasoning
- 3 cloves garlic
- 1 3 pound whole chicken, skin removed
- 1 tablespoon melted butter or as needed
- ½ cup water
- ½ teaspoon liquid smoke flavoring
- ¾ cup mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons white sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Spread onion out in the bottom of a slow cooker. Whisk 3/4 teaspoon salt, 1/2 teaspoon black pepper, paprika, and poultry seasoning together in a small bowl.
- Place garlic cloves inside chicken cavity, brush chicken all over with melted butter, and sprinkle paprika mixture all over chicken. Place chicken, breast-side up, into slow cooker. Pour water into slow cooker and sprinkle liquid smoke over chicken.
- Cook on High for 1 hour. Reduce heat to Low and cook for 8 hours. Remove meat from bones, shred meat with two forks, cut onions in half, and return meat and onions to slow cooker.
- While chicken is cooking, whisk mayonnaise, cider vinegar, white sugar, remaining salt, remaining black pepper, and cayenne pepper together in a bowl until sauce is smooth. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
- Pour 2 to 3 tablespoons sauce over chicken mixture and continue cooking on Low for 1 hour.
Notes
7. **Chicken & Stuffing**There’s something undeniably comforting about the combination of tender chicken and savory stuffing, and with this Slow Cooker Chicken & Stuffing recipe, you can enjoy that classic pairing any day of the week! This dish is a complete meal in itself, delivering all the familiar, heartwarming flavors with the extraordinary convenience of a “dump and go” preparation. It’s truly a “best comfort food” that’s “quick and easy to prepare.”
The simplicity of the ingredients list is a highlight for this fantastic recipe. You’ll need “1 lb. boneless, skinless chicken breasts,” which will cook to perfection. The stuffing element comes from “2 boxes Stove-Top stuffing (dry),” providing that familiar, herby goodness. To create a moist and flavorful environment, you’ll also add “2 cans chicken broth” and “2 cans condensed cream of chicken soup.” These ingredients work together to create a cohesive and delicious meal.
To prepare, “In the slow cooker, add” the chicken breasts, dry stuffing mix, chicken broth, and cream of chicken soup. The context provides a “Quick tip: Combine broth and soup together before pouring over chicken and stuffing mix for best results.” This ensures an even distribution of moisture and flavor throughout the dish. Then, simply “Cook on Low for 7-8 hours,” allowing the ingredients to transform into a tender, savory delight.
As the chicken slowly cooks alongside the stuffing, it becomes incredibly tender and juicy, while the stuffing absorbs all the rich, savory liquids, creating a moist and flavorful side. This “complete meal all in the slow cooker” eliminates the need for multiple pots and pans, making cleanup a breeze. It’s the kind of effortless dinner that perfectly fits into “busy schedules” and ensures “dinner time will no longer be stressful.”
Welcome back, foodies! If you thought our first collection of ‘dump and go’ chicken recipes was a game-changer, get ready to expand your culinary horizons even further. We’re diving into eight more incredible slow cooker creations, venturing into savory chicken and hearty beef dishes that promise to make your busy weeknights deliciously effortless. These recipes are designed to bring maximum flavor with minimum fuss, proving once again that your slow cooker is your ultimate kitchen ally.
From comforting classics to vibrant, zesty meals, these next few dishes will continue to simplify your life and fill your home with mouthwatering aromas. No need for complicated steps or extensive prep; just toss your ingredients in, set it, and go. Get ready to discover your new family favorites and reclaim your precious evening hours!
Broccoli Chicken Casserole
Equipment
- 1 Large Pot For poaching chicken.
- 1 9×13 inch Baking Dish Standard casserole size.
- 1 Mixing Bowl For combining the sauce.
- 1 Chef’s knife For dicing chicken.
- 1 Cutting Board For safe chicken preparation.
Ingredients
Main
- 4 5 ounce skinless, boneless chicken breast halves
- 1 10.5 ounce can condensed cream of mushroom soup (such as Campbell’s)
- 1 tablespoon mayonnaise
- 1 pound broccoli florets cooked
- 1 cup shredded Cheddar cheese
- 1 cup dry stuffing mix
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a large pot and add enough water to completely cover the chicken in liquid; bring to a gentle simmer. Cover tightly with a lid and cook until chicken is no longer pink in the center, about 15 minutes.
- Remove chicken from the pot and cut into bite-sized pieces when cool enough to handle. Dotdash Meredith Food Studios
- Mix together condensed soup and mayonnaise in a bowl.
- Layer chicken in a 9×13-inch baking dish. Layer cooked broccoli over top, then soup mixture, and finally Cheddar cheese. Dotdash Meredith Food Studios
- Sprinkle dry stuffing mix over top. Dotdash Meredith Food Studios
- Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOSÂ
Notes
8. **Chicken & Mushrooms**Next up, we have a wonderfully comforting dish that combines tender chicken with earthy mushrooms in a rich, creamy sauce. This Slow Cooker Chicken & Mushrooms recipe is the epitome of home cooking, offering a deeply satisfying meal that tastes like it simmered all day, with barely any effort from your end. It’s perfect for those evenings when you crave something hearty and familiar but don’t have the time for elaborate preparations.
The ingredient list for this delightful meal is as straightforward as it gets, embodying the true spirit of ‘dump and go’ cooking. You’ll need “3-4 chicken breasts” as your protein foundation, providing a succulent base. To create that signature creamy, savory flavor, you’ll simply add “1 can cream of mushroom (or cream of chicken soup)” and “1 can sliced mushrooms.” These simple components come together to create a dish that’s rich in flavor and wonderfully easy to assemble.
Once all your ingredients are nestled in the slow cooker, the appliance takes over, transforming them into a delicious dinner. Just “Cook on Low for 6-8 hours,” and let the gentle heat work its magic. The chicken will become incredibly tender, soaking up all the savory goodness from the soup and mushrooms, resulting in a cohesive and deeply flavored meal that practically cooks itself.
When it’s ready, simply “Serve over rice or egg noodles” for a complete and satisfying meal. The creamy sauce clings beautifully to the chicken and mushrooms, making every bite a delight. This recipe is a fantastic addition to your weeknight rotation, proving that you don’t need a lot of ingredients or time to create a truly memorable and comforting dinner.
Instant Pot Creamy Pasta with Chicken Thighs and Mushrooms
Equipment
- 1 Multi-functional Electric Pressure Cooker Such as an Instant Pot
- 1 Cutting Board
- 1 Chef’s knife
- 1 Slotted Spoon For removing solids while retaining liquid
- 1 Wooden or Plastic Spoon For scraping the pot and stirring
Ingredients
Main
- 2 tablespoons butter
- 1 ½ pounds boneless skinless chicken thighs cut into bite-size pieces
- 1 16 ounce package sliced baby bella mushrooms
- 4 cloves garlic minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 12 ounce package uncooked linguine pasta, broken in half
- 1 8 ounce package cream cheese, cubed
- ½ cup shredded Parmesan cheese
- ½ cup heavy whipping cream
- 2 tablespoons chopped fresh parsley
Instructions
- Select the Sauté function on a multi-functional electric pressure cooker (such as an Instant Pot). Melt the butter in the pot. Add the chicken, mushrooms, minced garlic, rosemary, and thyme to the pot and sauté until the chicken is just starting to brown and the mushrooms are starting to soften, about 5 minutes. Push Cancel to end Sauté function, and remove the chicken and mushrooms with a slotted spoon and set aside.
- Add the chicken stock, salt, pepper, garlic powder, and onion powder to the pot and stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits. Add linguine to the pot, making sure the noodles are all submerged in the liquid, but do not stir.
- Return the chicken and mushrooms to the pot, placing on top of the noodles without stirring. Place the cream cheese cubes over the top of the chicken, and do not stir. Close and lock the lid, making sure the pressure/steam release switch is set to Sealing.
- Select high pressure according to manufacturer’s instructions; set timer for 6 minutes for al dente noodles, adding 1 minute if you want softer noodles. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Add Parmesan cheese, heavy cream, and parsley to the pot, stirring until the cream cheese and Parmesan cheese have completely blended into the pasta sauce and any noodles that were stuck together have broken up. Let the pasta sit in the pot, stirring occasionally, until the sauce is thickened, 3 to 5 minutes, before serving.
Notes
9. **Greek Chicken**Transport your taste buds to the Mediterranean with our Slow Cooker Greek Chicken! This vibrant and zesty ‘dump and go’ recipe brings fresh, aromatic flavors to your table with remarkable ease. It’s a wonderfully healthy and delicious option that’s perfect for a light yet satisfying meal, offering a delightful departure from your usual weeknight fare.
Gathering the ingredients for this flavorful dish is refreshingly simple. You’ll start with “1 lb boneless, skinless chicken breasts (or thighs),” which will become incredibly tender as they slow cook. To infuse that unmistakable Greek essence, you’ll combine “â…“ cup olive oil, combined with 3-4 tbs greek seasoning,” and add “1 small onion, sliced.” These ingredients promise a burst of authentic Mediterranean flavor in every bite.
Once everything is in your slow cooker, simply “Cook on Low for 6-8 hours.” The chicken slowly simmers in the herb-infused olive oil with the tender onions, absorbing all the wonderful flavors and becoming incredibly moist. This hands-off approach ensures a delicious result, allowing you to go about your day while dinner is expertly prepared.
When the Greek chicken is ready, you can “Shred and serve in a pita with feta and lettuce, or on top of a salad or rice.” For even more versatility, you can consider some “Substitution ideas: Use â…“ to ½ cup greek dressing instead of olive oil, Or use 2 tbs garlic powder and 1 tbs dried oregano instead of greek seasoning.” This flexibility makes it easy to adapt the recipe to what you have on hand, ensuring a fresh and flavorful meal every time.
Grilled Greek Chicken Breasts with Whipped Feta
Equipment
- 2 Mixing Bowls One large for marinade, one medium for whipped feta
- 1 Whisk or Electric Mixer For both marinade and whipping feta
- 1 Outdoor Grill Charcoal grill recommended
- 1 Instant-Read Thermometer Essential for safe and perfectly cooked chicken
- 1 Chef’s Knife and Cutting Board For chicken preparation and herb chopping
Ingredients
Main
- 4 8 ounce boneless, skinless chicken breasts
- ¼ cup red wine vinegar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ cup olive oil and more as needed
- 1 cup full-fat Greek yogurt
- 8 ounces feta cheese
- 3 tablespoons chopped fresh mint divided
- 1 teaspoon finely minced garlic or to taste
- 1 teaspoon grated lemon zest
- 2 tablespoons chopped Italian flat-leaf parsley
Instructions
- Gather all ingredients. ALLRECIPES / KAREN HIBBARD
- Cut chicken breasts in half lengthwise. ALLRECIPES / KAREN HIBBARD
- Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal). ALLRECIPES / KAREN HIBBARD
- Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed. ALLRECIPES / KAREN HIBBARD
- Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate. ALLRECIPES / KAREN HIBBARD
- Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes. ALLRECIPES / KAREN HIBBARD
- Spread whipped feta onto a serving platter or plate; place chicken over top. ALLRECIPES / KAREN HIBBARD
- Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint. ALLRECIPES / KAREN HIBBARD
Notes
Read more about: Seriously, America? 14 Wild American Foods That Make the Rest of the World Say ‘Ew’
10. **Mississippi Roast**Prepare for a flavor explosion with the legendary Slow Cooker Mississippi Roast! This iconic ‘dump and go’ recipe is famous for its unbelievably tender beef and a rich, tangy, and slightly spicy sauce that’s utterly irresistible. It’s a truly effortless way to create a show-stopping meal that tastes like it took hours of painstaking work, perfect for any night of the week.
The magic of Mississippi Roast lies in its incredibly simple yet powerful combination of ingredients. You’ll need a “3-4 pound beef chuck roast” as your centerpiece. To build that iconic flavor, you’ll add “¼ cup butter,” a “Packet of ranch seasoning mix,” a “Packet of dry au jus (or brown gravy) mix,” and “5-6 pepperoncini peppers.” These few ingredients create a symphony of flavors that will have your family asking for seconds.
With everything combined “In your Crock Pot,” your work is essentially done! Just “Cook on Low for 8-10 hours.” The slow, gentle heat breaks down the beef chuck roast, rendering it fall-apart tender and allowing it to soak up all the incredible savory, tangy, and zesty notes from the other ingredients. The aroma alone will make your wait worthwhile!
Once cooked to perfection, simply “Shred and serve over mashed potatoes, rice, or with your favorite side dish.” The melt-in-your-mouth beef and its luscious sauce are absolutely divine, making for a truly unforgettable meal. This Mississippi Roast is a testament to how ‘dump and go’ cooking can deliver gourmet results with minimal effort, making it a must-try for any beef lover.
Mississippi Roast (Slow Cooker Pepperoncini Pot Roast)
Equipment
- 1 Slow Cooker
- 1 Tongs For handling the roast
- 1 Spoon For placing ingredients
- 1 Serving Platter For presentation
- 1 Fork For shredding the roast
Ingredients
Main
- 1 4 pound beef chuck roast
- ¼ cup butter
- 5 pepperoncini peppers
- 1 1 ounce packet ranch dressing mix
- 1 1 ounce packet dry au jus mix
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Place roast in a slow cooker. Form a pocket in the top of the roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket. Dotdash Meredith Food Studios
- Cook on Low for 8 hours. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
11. **Beef & Broccoli**Who needs takeout when you can make a delicious Slow Cooker Beef & Broccoli right at home with minimal effort? This ‘dump and go’ recipe brings the beloved flavors of this Asian-inspired classic straight to your kitchen, offering tender beef and crisp-tender broccoli in a savory sauce. It’s a fantastic way to enjoy a restaurant favorite without the fuss or the extra cost.
Putting together this delightful dish is incredibly easy, staying true to our ‘dump and go’ philosophy. You’ll start with “1 pound of stew meat,” which will become wonderfully tender as it cooks. To create the flavorful sauce, you’ll need “1 packet of brown gravy mix,” but remember the “(dissolve into hot water before adding for best results)” tip to ensure a smooth, rich consistency.
Once the stew meat and dissolved gravy mix are in your slow cooker, it’s time to let the appliance do the heavy lifting. “Cook on Low for 8 hours.” This extended cooking time allows the beef to tenderize beautifully and absorb all the savory notes from the gravy, creating a deeply satisfying base for your meal. The anticipation alone is enough to get your taste buds tingling!
For the finishing touch, you’ll “At the end, add in a bag of frozen broccoli for 1 hour on High.” This ensures the broccoli is cooked to crisp-tender perfection, adding a vibrant freshness and nutritional boost to the dish. Once done, simply “Serve over rice” for a complete and utterly delicious meal that rivals any takeout option. It’s a smart and simple solution for a fantastic weeknight dinner.
Slow Cooker Beef and Broccoli
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Sharp Knife
- 1 Whisk
- 1 Measuring Cups and Spoons
Ingredients
Main
- * 2 lb boneless beef chuck roast thinly sliced
- * 1 cup beef broth
- * 1/4 cup soy sauce
- * 1/4 cup oyster sauce
- * 1/4 cup packed light brown sugar
- * 1 tbsp sesame oil
- * 3 clove garlic minced
- * 2 tbsp corn starch
- * 2 head broccoli
Instructions
- Thinly slice the boneless beef chuck roast against the grain.
- In a bowl, whisk together beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, and minced garlic until well combined.
- Place the sliced beef into the slow cooker. Pour the prepared sauce mixture over the beef, ensuring it is evenly coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender.
- About 30-60 minutes before serving, prepare the cornstarch slurry by whisking corn starch with 2 tablespoons of cold water until smooth.
- Stir the cornstarch slurry into the slow cooker, mixing well to incorporate into the sauce.
- Cut the broccoli heads into bite-sized florets.
- Add the broccoli florets to the slow cooker, stirring gently to submerge them in the sauce.
- Continue cooking until the sauce has thickened and the broccoli is tender-crisp, typically 30-60 minutes more.
- Serve hot over steamed rice, if desired.
Notes
12. **Meatballs & Ravioli**Talk about ultimate comfort food! This Slow Cooker Meatballs & Ravioli recipe is a ‘dump and go’ dream for anyone craving a hearty, Italian-inspired meal with absolutely zero stress. It’s the kind of dish that warms you from the inside out, making it ideal for chilly evenings or when you need a crowd-pleasing dinner that practically prepares itself.
As with all our ‘dump and go’ recipes, the ingredient list is wonderfully straightforward. You’ll need “1 bag frozen meatballs” for a quick and flavorful protein. To add that delightful pasta element, grab “1 bag frozen ravioli (or tortellini).” The rich sauce comes from “2 jars pasta sauce,” and you’ll round it out with “2 cups of water” to ensure everything cooks perfectly in the slow cooker.
Simply “To your Crock Pot, add” all these delightful ingredients. No browning, no pre-cooking – just dump and go! Then, set your slow cooker to “Low for 6-8 hours.” As the hours pass, the meatballs and ravioli will simmer in the savory pasta sauce, becoming incredibly tender and absorbing all the wonderful flavors. Your kitchen will fill with an irresistible aroma, signaling that a delicious meal is on its way.
This one-pot wonder makes dinner incredibly easy and cleanup even easier. The ravioli cooks perfectly within the sauce, creating a complete and satisfying meal that’s both delicious and convenient. It’s a fuss-free way to enjoy a classic comfort food, making it a stellar addition to your ‘dump and go’ repertoire for busy families and individuals alike.
One-Dish Meatball and Ravioli Casserole
Equipment
- 1 Casserole Dish 9×13-inch
- 1 Aluminum Foil
- 1 Non-stick Cooking Spray Olive oil spray recommended
Ingredients
Main
- 1 24 ounce jar marinara sauce
- 1 9 ounce package frozen cheese ravioli
- 1 14 ounce package frozen cooked meatballs, thawed
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese or more to taste
- ¼ teaspoon crushed red pepper flakes or to taste (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch casserole dish with olive oil spray.
- Pour about 1/2 of the marinara sauce into the bottom of the dish. In a single layer, place 1/2 of frozen ravioli on the sauce along with 1/2 of meatballs, and 1 cup mozzarella cheese.
- Place the remaining ravioli, meatballs, marinara sauce, and mozzarella cheese in that order on the casserole; sprinkle with Parmesan cheese and red pepper flakes. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove the foil, and bake until casserole is bubbly and cheese is melted, about 20 minutes more. Sprinkle with additional grated Parmesan, if desired.
Notes
13. **Sausage & Potatoes**For a rustic, hearty, and incredibly satisfying meal, our Slow Cooker Sausage & Potatoes is an absolute winner! This ‘dump and go’ recipe delivers a complete dinner, combining savory beef smoked sausage with tender potatoes and onions, all simmered in a creamy sauce. It’s the perfect solution for a comforting meal that requires minimal effort but delivers maximum flavor.
Assembling this delicious dish couldn’t be simpler, sticking to the core principles of ‘dump and go’ cooking. You’ll start with “1 package beef smoked sausage, sliced,” providing a robust, flavorful protein. To create a substantial and comforting base, you’ll add “4 Russet potatoes, large diced,” and “1 large onion, sliced.” Finally, “1 can cream of mushroom soup” brings all the flavors together in a luscious, savory sauce.
Just “In your Crock Pot, combine” all these wonderful ingredients. Seriously, that’s all the prep you need! Set your slow cooker to “Low for 6-8 hours,” and let it work its magic. The sausage will infuse the potatoes and onions with its savory goodness, while the cream of mushroom soup creates a rich and flavorful broth that coats every delicious bite.
Coming home to the aroma of this Slow Cooker Sausage & Potatoes is pure bliss. The potatoes are fork-tender, the sausage is perfectly cooked, and the flavors are beautifully melded. It’s a complete meal all in one pot, making dinner a breeze and cleaning up even easier. This is definitely a ‘dump and go’ recipe that your family will eagerly request again and again.
Grilled Clambake Foil Packets with Herb Butter Recipe
Equipment
- 1 Large Mixing Bowl For preparing the herb butter and mixing ingredients.
- 1 Sharp Chef’s Knife For chopping herbs, shallots, potatoes, corn, and sausage.
- 1 Cutting Board
- 1 Heavy-duty aluminum foil Essential for creating the grill packets.
- 1 Outdoor Grill For cooking the foil packets.
Ingredients
Main
- 1 1/2 12 oz. unsalted butter, softened
- 1/4 cup finely chopped shallot about 1 shallot
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 1 1/2 teaspoon lemon zest from 1 lemon
- 3 tablespoons Old Bay seasoning divided
- 12 small red potatoes about 2 lb., cut into 1/2-inch wedges
- 1/4 cup water
- 3 ears corn husks removed, each ear cut into 4 pieces
- 24 unpeeled raw medium shrimp about 2/3 lb.
- 24 littleneck clams in shells scrubbed (about 1 lb., 3 oz.)
- 1 pound smoked sausage such as Conecuh, cut diagonally into 1-inch-thick slices
- 3 lemons cut into quarters
- 6 thyme sprigs
- Grilled French bread
Instructions
- In a medium bowl, combine softened butter, finely chopped shallot, chopped parsley, chopped dill, lemon zest, and 1 tablespoon of Old Bay seasoning to create the herb butter; mix well and set aside.
- Cut red potatoes into 1/2-inch wedges; for best results, par-boil or microwave them for 5-7 minutes until slightly tender, then drain.
- Prepare six 18×12-inch sheets of heavy-duty aluminum foil.
- Divide the par-cooked potato wedges, corn pieces, unpeeled shrimp, scrubbed littleneck clams, and smoked sausage slices evenly among the six foil sheets.
- Sprinkle the remaining 2 tablespoons of Old Bay seasoning over the ingredients in each packet.
- To each packet, add 1 tablespoon of the prepared herb butter, 2 tablespoons of water, a lemon quarter, and a thyme sprig.
- Carefully seal each foil packet tightly, crimping the edges to ensure no steam can escape.
- Preheat your grill to medium-high heat (approximately 400-450°F / 200-230°C).
- Place the sealed packets directly on the preheated grill grates and cook for 15-20 minutes, or until clams have opened, shrimp are pink, and potatoes are tender. Discard any unopened clams.
- Carefully open packets (beware of hot steam), squeeze extra lemon over the contents, and serve immediately with grilled French bread.
Notes
14. **Beef Stew**There’s nothing quite like a classic beef stew to warm the soul, and with our ‘dump and go’ Slow Cooker Beef Stew, enjoying this timeless comfort food has never been easier! This recipe is a true slow cooker champion, delivering deeply savory flavors, tender beef, and wholesome vegetables with surprisingly little effort. It’s the perfect meal for a cozy night in or a hearty family dinner.
Gathering the ingredients for this robust stew is straightforward, making it a genuine ‘dump and go’ experience. You’ll need “2 lbs stew meat chunks” as the star of the show, which will become incredibly tender. To build the rich flavor profile, you’ll add “1 package dry beef stew packet,” “3-4 Russet potatoes, large diced,” “1 bag baby carrots,” and a generous “32 oz. carton of beef broth.” These components ensure a flavorful and satisfying meal.
Once all the ingredients are in your slow cooker, simply “Cook on Low for 8-10 hours.” This long, slow cooking process is crucial for breaking down the stew meat, making it melt-in-your-mouth tender, and allowing all the wonderful flavors to meld beautifully. Your home will be filled with the most inviting aroma, promising a delicious reward for your patience.
For those who prefer a thicker stew, there’s a handy “Quick tip: If stew is thin, stir in 2 tbs of flour until thickened.” This simple adjustment ensures your stew has the perfect consistency. This Slow Cooker Beef Stew is more than just a meal; it’s a deeply comforting experience that requires minimal active cooking, proving that incredible flavors can come with incredible ease.
Slow Cooker Beef Stew
Equipment
- 1 6-Quart Slow Cooker
- 1 Large Nonstick Skillet
- 1 Whisk
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 2 pounds beef chuck cut into 1 1/2-inch pieces
- 1 teaspoon sweet paprika plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour plus more for coating
- 3 tablespoons olive oil
- 1 pound small white potatoes halved
- 1/2 pound cremini mushrooms halved
- 3 medium carrots cut into 1-inch chunks
- 1 medium onion chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups low-sodium beef broth
- 3 sprigs fresh thyme
- 1 teaspoon caraway seeds optional
- 1/2 cup loosely packed parsley leaves chopped
- Sour cream for serving
Instructions
- Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
- Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
- Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
Notes
15. **Beef Stroganoff**Elevate your weeknight dinner with our ‘dump and go’ Slow Cooker Beef Stroganoff! This creamy, rich, and utterly delicious recipe takes a classic comfort food and makes it incredibly simple to prepare, thanks to the magic of your slow cooker. You’ll achieve restaurant-quality flavors with minimal fuss, turning an ordinary evening into something special.
The ingredient list for this decadent dish is surprisingly concise, making it a true ‘dump and go’ marvel. You’ll start with “2 lbs stew meat, cubed,” which will transform into wonderfully tender bites. To create that signature Stroganoff flavor, you’ll add “1 can sliced mushrooms,” “1 pkg dry onion soup mix,” and a “Can cream of mushroom soup.” These ingredients lay the foundation for a truly delicious meal.
With everything combined “In your Crock Pot,” the hard work is over! Simply “Cook on Low for 6-8 hours.” The slow, gentle heat tenderizes the beef beautifully, allowing it to soak up all the rich, savory flavors from the soups and seasoning. The result is a creamy, deeply flavored sauce that coats every piece of beef, making it an irresistible culinary delight.
Once cooked, the beef will be incredibly tender and bathed in a luxurious sauce. “Serve over egg noodles, and enjoy!” The combination of tender beef, creamy sauce, and comforting egg noodles is pure bliss. This Slow Cooker Beef Stroganoff is a fantastic way to enjoy a sophisticated comfort food on any night of the week, proving that delicious meals don’t have to be complicated.
There you have it! Fifteen incredible ‘dump and go’ slow cooker recipes that are guaranteed to simplify your meal prep and bring delicious, stress-free dinners to your table. From zesty chicken dishes to hearty beef roasts and stews, these recipes are designed for ultimate convenience without compromising on flavor.
Easy Slow Cooker Beef Stroganoff
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Chef’s knife
- 1 Small Mixing Bowl For whisking liquid ingredients
- 1 Whisk
Ingredients
Main
- 1 ½ pounds cubed beef stew meat
- salt and ground black pepper to taste
- 1 onion chopped
- 1 10.75 ounce can condensed cream of mushroom soup
- ¼ cup water
- 1 tablespoon dried chives
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon
- ½ cup red wine
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 8 ounce container sour cream
- 1 8 ounce package sliced fresh mushrooms
- 4 ounces cream cheese
- ½ cup chopped fresh parsley
Instructions
- Spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. Layer onion over the beef. Pour mushroom soup and water over the beef; add chives, garlic, Worcestershire sauce, and beef bouillon. Dotdash Meredith Food Studios
- Whisk red wine, cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
- Cook on Low for 6 to 7 hours. Stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more. Dotdash Meredith Food Studios
- Serve over pasta. DOTDASH MEREDITH FOOD STUDIOSÂ
Notes
Imagine walking through your door after a long day to the welcoming aroma of a perfectly cooked meal, ready and waiting. That’s the magic of ‘dump and go’ cooking! These recipes are not just about saving time; they’re about reclaiming your evenings, reducing stress, and bringing more joy back to your kitchen. So grab your slow cooker, pick your next ‘dump and go’ adventure, and get ready to enjoy deliciousness the easy way!
