Sometimes the best slow cooker recipes are the ones with many different components that all come together to make a full meal. As the name of this recipe shows, this is less of a recipe for one thing than it is a combination of several different sides that come together to make a complete and delicious dinner. As always, the steps are simple and everything comes out tasting great. Let’s get started.

1.5-2 pounds of boneless, skinless chicken breasts
1/2 pound of trimmed green beans
1.25 pound of diced red potatoes
1/3 cup of fresh lemon juice
1/4 cup of olive oil
1 teaspoon of dried oregano
1 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of onion powder
2 minced cloves of garlic

Begin by putting all your chicken in the middle of your slow cooker, adding the green beans on one side and the potatoes on the other. In another bowl, mix together your lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves. Pour that over everything else in the slow cooker and spread it evenly. After that, cover the pot and set it to cook on high for four hours (without opening the lid while it cooks). When it’s done, open up and enjoy!

As everyone who uses a slow cooker knows, one of their strengths is the ability to take a cheap cut of meat and turn it into something soft and delicious. Of all those recipes, this one definitely takes the cake. All you have to do is follow the instructions and at the end, you’ll be rewarded with one of the tenderest, most delicious meals you’ve had in a long time. So let’s get started.

1 chuck roast
plive oil
1 pound of carrots, peeled and chopped
2 pounds of potatoes, peeled and chopped
1 onion, peeled and chopped
2 stalks of celery, chopped
1 cup of beef broth
1 tablespoon of corn starch
2 tablespoons of steak seasoning
1 tablespoon of kosher salt
1 tablespoon of dried thyme
1 tablespoon of dried rosemary

Begin by mixing all of your seasoning ingredients in a bowl and setting it aside. After that, make sure to coat your meat with olive oil and sprinkle a third of your seasoning mix on each side. Sear your meat in a hot skillet before transferring it into the slow cooker. Next, put your vegetables in a big bowl and drizzle some olive oil on top of them. Add the rest of the seasoning mix and then cook the veggies in the same skillet you used for the meat for about five minutes, stirring periodically throughout. When they’re done, transfer the veggies into the slow cooker on top of the roast and add your beef broth. Cover it all with a lid and let it cook on low for nine hours or on high for six. When it’s done, use a baster to take most of the juice out of the slow cooker and put it in a sauce pan, bringing it to a simmer over medium heat. Whisk together a cornstarch slurry and add it to the pan, whisking everything together to make a gravy. Finally, serve the meat and veggies and pour the gravy over them.

Although we’ve all made a chili recipe in a slow cooker at some point in our lives, your results may vary greatly depending on the specifics. To save you all the guesswork, we bring you this time-tested recipe for a chipotle chili that’s sure to knock your socks off. As always, it’s simple to make and ends up tasting incredible at the end. Here’s how you do it.

1 pound of hot Italian sausage
2 pounds of ground beef
5 tablespoons of chili powder
1 tablespoon of ground cumin
1 teaspoon of ground coriander
2 cloves of minced garlic
1 large onion, diced
1 28-ounce can of diced tomatoes
1 15-ounce can of tomato sauce
1 14-ounce can of kidney beans
2 teaspoons of minced chipotle peppers in adobo sauce
1 teaspoon of salt
ground black pepper
1 6-ounce can tomato paste

Begin by cooking your sausage and ground beef in a large pot over medium-high heat until it’s gently browned. When it’s cooked through, drain the extra fat and season the mix with chili powder, cumin and coriander. Cook it all for a minute and stir until it turns fragrant, adding in garlic and onion as well. Keep cooking until the onion softens and turns see-through, approximately four minutes. After that, stir in the diced tomatoes, tomato sauce, chipotle peppers, salt and pepper. Bring it to a simmer before pouring the chili into a slow cooker. Cover it and cook on low for eight to 10 hours. An hour before it’s done, stir in your tomato paste and enjoy!

Although the flavor combination here might be familiar to you, you’ve never had a chicken recipe quite as creamy and delicious as this one. As always, the ingredients are simple enough to throw together and they combine perfectly in the slow cooker. At the end, you’ll have some of the best tasting chicken you’ve ever had.

3 pounds of boneless, skinless chicken breasts
1 cup of softened butter
1 cup of mayonnaise
12 minced garlic cloves
1 cup of shredded parmesan
1/2 teaspoon of oregano
1/2 teaspoon of basil
1 teaspoon of fresh lemon juice
1/8 teaspoon of salt

Start by adding your chicken to the crock pot and cooking it on high for three hours or on low for six. When that time is up, drain the juices out. In a small bowl, mix together your butter, mayonnaise, garlic, oregano, basil and salt. Stir that all up and pour the mix over the chicken. Cover the pot back up and cook it on high for another 30 minutes. When it’s done, dig in!

Chicken is definitely one of the more versatile ingredients you can use in any kind of recipe. With the right mix of flavors and seasonings, it can be completely transformed. For more proof of this, try this Ritz cracker chicken recipe for a dish unlike any you’ve likely tried before.

1 10.75 ounce can cream of chicken soup
2 cups of sour cream
1 1/2 cups of crushed Ritz crackers
1/2 cup of melted butter
6 boneless, skinless chicken breasts
parsley, for garnish

Begin by mixing together your soup and sour cream in a bowl. Set that aside before mixing up your cracker crumbs and melted butter as well. Next, spray down your slow cooker with some non-stick spray before adding your chicken into it. Scoop your soup mixture over the chicken and add cracker crumbs on top of it. When everything is in place, cover it and let it cook on low for six to seven hours or on high for four to five. When it’s done, add parsley and serve!

If you have any parties coming up in the near future, this spinach artichoke dip is definitely worth a try. Though you’ve probably had something like it before, this dish is one you can make right in the slow cooker and serve up right then and there. Here’s how you do it.

1 10-ounce bag of chopped baby spinach
1 can of artichoke hearts, chopped and drained
1 package of low-fat cream cheese, cubed
1 cup of light sour cream or plain Greek yogurt
1 cup of shredded mozzarella
1/2 cup of grated parmesan
1/3 cup of finely-chopped onion
4 cloves of minced garlic
1/2 teaspoon of black pepper
1/4 teaspoon of salt

Begin by mixing all of your ingredients together in a large mixing bowl. Stir everything up until it’s evenly combined before transferring everything into the slow cooker, spraying the inside down with non-stick spray first. With everything in place, set it to cook on low for three to four hours or on high for two. When the time’s up, stir everything once more and you’re ready to eat! Serve with tortilla chips or other dippable foods.

In a similar vein as the above is this delicious buffalo dip, another party staple that can be made so simply in a slow cooker. All you have to do is throw all the ingredients together, close it up and have some snacks on the side, ready to dip in it. If you make it once, your friends are sure to invite you over again and again. Here’s what you do.

1 block of reduced-fat cream cheese, cubed
4 ounces of crumbled blue cheese
3 cups of shredded cooked chicken
2 cups of shredded part-skim mozzarella cheese
1 cup of hot sauce
1 cup of plain Greek yogurt or sour cream
1/2 cup of thinly-sliced green onions
1 tablespoon of ranch seasoning
additional toppings as necessary

Begin by spraying down your slow cooker with nonstick spray. After that, add all your ingredients together in the slow cooker and stir everything up until it’s evenly combined. Cook the whole thing on high for 1.5 to two hours, making sure to leave enough time for all the cheese to melt. Stir the entire thing up before garnishing with green onions and bleu cheese. At that point, you’re ready to eat!

We all know just how delicious a cheesy dish of homemade lasagna can be. Even if it seems intimidating on the surface, these dishes are actually so easy to make—they can even be made in a slow cooker, as it turns out! Once you try this dish a few times, you’ll never make it any other way. So let’s get started.

1/2 pound of ground beef
1/2 pound of ground Italian sausage
1 1/2 teaspoons of salt
1/2 teaspoon of freshly ground black pepper
1 large onion, chopped
1 teaspoon of Italian seasoning
2 tablespoons of dried parsley flakes
2 teaspoons of garlic powder
2 tablespoons of Worcestershire sauce
1 6-ounce can of tomato paste
29 ounces of tomato sauce
2 tablespoons of granulated sugar
1 1/4 cups of water
8 ounces of lasagna noodles, uncooked
4 cups of shredded mozzarella
1 1/2 cups of cottage cheese
1/2 cup of freshly grated parmesan

Begin by heating a large skillet over medium heat. Cook up the ground beef, sausage and onion together before adding the salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar and water. Keep stirring and simmering the mix for 15 to 20 minutes. When that’s done, spread a quarter of the sauce in the bottom of your slow cooker and lay a third of your noodles on top of it. Mix together your mozzarella, cottage cheese and parmesan. Spread a third of that over the noodles and repeat this process two more times. Finally, top it all off with the leftover meat sauce and sprinkle it with some extra mozzarella. Finally, cover it up and let it cook on low for four to five hours. When it’s done, cut into it and serve.

Although this one is a little bit off the beaten path, it’s also a personal favorite. White bean chicken chili just tastes a little better and more complete than so many other chili dishes do. As with all the others, all you’ll have to do is throw all your ingredients together, cover it up and let it stew. Once you’ve tried it, you’ll want to make it again and again. Here’s how you do it.

3/4 pound of boneless skinless chicken breasts, cubed
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of olive oil
1 chopped onion
1 jalapeño pepper, seeded and chopped
4 minced garlic cloves
2 teaspoons of dried oregano
1 teaspoon of ground cumin
2 cans of cannellini beans, rinsed and drained
2-1/2 cups of chicken broth
1-1/2 cups of shredded cheddar cheese
avocado, cherry tomatoes and chopped cilantro (optional toppings)

Begin by tossing your chicken with salt and pepper. After that, heat a tablespoon of oil in a skillet over medium-high heat. Brown your chicken in it on all sides before transferring it to a slow cooker. In the same skillet, heat up the rest of your oil and cook your onions. Add jalapeño, garlic, oregano and cumin. Cook it all for two minutes, stirring throughout, and add to the slow cooker. In another bowl, mash a cup of beans and stir in half a cup of broth. Stir the bean mix along with the rest of the whole beans and broth into the chicken mix. Cover the whole thing and cook it on low for three and a half hours. Stir it again when it’s done. Add cheese and serve!

Last but not least is this delicious, fall-off-the-bone recipe for some tasty chicken thighs. Like all the others, this one takes very little preparation and isn’t very complex. Still, the end result here is a rich and tasty dish that goes perfectly with rice and veggies. So let’s get started.

3 pounds of boneless skinless chicken thighs
3/4 cup of sugar
3/4 cup of soy sauce
1/3 cup of cider vinegar
1 minced garlic clove
3/4 teaspoon of ground ginger
1/4 teaspoon of pepper
4 teaspoons of cornstarch
4 teaspoons of cold water
hot cooked rice (optional)

To get started, throw your chicken in the slow cooker. In a side bowl, mix together your sugar, soy sauce, vinegar, garlic, ginger and pepper. Pour it all on the chicken, cover the pot and cook everything on low for four to five hours. When the chicken is done, take it out and put it on a serving plate to keep warm. Move all the juices to a saucepan and skim the fat off the top. Bring it to a boil and make a cornstarch slurry on the side. Stir that in as well and bring everything to a boil. Cook it for one to two minutes until it thickens. At the end, serve the chicken with the sauce and rice!