Set It and Forget It: 5 Easy Slow Cooker Recipes for Busy Days

A slow cooker might be the most useful kitchen tool you own. You put the ingredients in, set the temperature, and walk away. Hours later, dinner is ready. No stirring. No watching the stove. No standing on tired feet.

For adults over 55, the slow cooker solves a lot of problems at once. It is safer than a stovetop because there is no open flame or hot burner. It makes soft, tender food that is easy to chew. And it turns cheap cuts of meat into something delicious.

Here are five tested recipes that are simple, healthy, and satisfying. Each one feeds four to six people, so you will have leftovers for the next day or the freezer.

Before You Start: Slow Cooker Tips

Choose the right size. A 6-quart slow cooker works for most families. If you cook for one or two, a 4-quart is fine. The cooker works best when it is between half and three-quarters full.

Do not lift the lid. Every time you open the lid, you lose about 20 minutes of cooking time. The steam escapes and the temperature drops. Trust the process.

Layer correctly. Put hard, dense vegetables (potatoes, carrots, turnips) on the bottom, closer to the heat. Put meat on top.

Low and slow wins. Most recipes taste better on the low setting for 7 to 8 hours than on high for 3 to 4 hours. The longer cook time breaks down tough fibers and builds deeper flavor.

Skip the frozen meat. Always thaw meat before adding it to the slow cooker. Frozen meat can sit in the danger zone (40 to 140 degrees) too long and allow bacteria to grow.

Recipe 1: Classic Pot Roast with Root Vegetables

This is the comfort food meal everyone remembers. The meat falls apart with a fork, and the vegetables soak up all that rich broth.

Ingredients:

2 to 3 pound beef chuck roast
1 pound baby potatoes, halved
4 carrots, peeled and cut into 2-inch pieces
1 large onion, cut into wedges
3 cloves garlic, minced
1 cup low-sodium beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

Season the roast generously with salt and pepper.
If you have time, heat olive oil in a skillet and sear the roast on all sides for about 2 minutes per side. This step is optional but adds flavor.
Place potatoes, carrots, and onion in the bottom of the slow cooker.
Set the roast on top of the vegetables.
Mix beef broth, tomato paste, garlic, thyme, and rosemary in a small bowl. Pour over the roast.
Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours.
The roast is done when it pulls apart easily with a fork.

Serves: 4 to 6. Leftovers make great sandwiches the next day.

Recipe 2: Chicken Tortilla Soup

This soup is warm, filling, and comes together in about 10 minutes of prep. The slow cooker does the rest.

Ingredients:

1 pound boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
1 can (14 oz) diced tomatoes with green chilies (like Rotel)
1 can (14 oz) crushed tomatoes
3 cups low-sodium chicken broth
1 small onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste

Toppings (optional):

Shredded cheese
Sour cream
Diced avocado
Tortilla chips or strips

Instructions:

Place chicken breasts in the bottom of the slow cooker.
Add beans, corn, both cans of tomatoes, broth, onion, garlic, chili powder, and cumin.
Stir gently to combine.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
Remove chicken and shred with two forks. Return to the pot and stir.
Season with salt and pepper.
Serve in bowls with your favorite toppings and crushed tortilla chips.

Serves: 6. This soup freezes beautifully.

Recipe 3: Italian Sausage and White Bean Stew

This hearty stew has a rich, tomato-based broth with Italian flavors. It is packed with protein from the sausage and beans.

Ingredients:

1 pound mild Italian sausage links, cut into 1-inch pieces
2 cans (15 oz each) cannellini beans (white kidney beans), drained and rinsed
1 can (14 oz) diced tomatoes
3 cups low-sodium chicken broth
3 cups fresh baby spinach
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions:

Place sausage, beans, tomatoes, broth, onion, garlic, and Italian seasoning in the slow cooker.
Stir to combine.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
During the last 10 minutes, stir in the baby spinach and let it wilt.
Season with salt and pepper.
Serve in bowls with a sprinkle of Parmesan cheese and crusty bread on the side.

Serves: 4 to 6.

Recipe 4: Honey Garlic Chicken Thighs

Chicken thighs are more forgiving than breasts in the slow cooker. They stay moist and tender even after hours of cooking. This sweet and savory sauce is a crowd-pleaser.

Ingredients:

2 pounds boneless, skinless chicken thighs (about 6 to 8 pieces)
1/3 cup low-sodium soy sauce
1/4 cup honey
3 tablespoons ketchup
4 cloves garlic, minced
1 teaspoon dried basil or Italian seasoning
1/2 teaspoon red pepper flakes (optional, for a little heat)
2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions:

Place chicken thighs in the slow cooker in a single layer.
Mix soy sauce, honey, ketchup, garlic, basil, and red pepper flakes in a bowl. Pour over the chicken.
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours.
Remove chicken to a plate.
Pour the cooking liquid into a small saucepan. Bring to a simmer on the stove. Stir in the cornstarch mixture and cook 2 to 3 minutes until the sauce thickens.
Spoon the sauce over the chicken.
Serve over rice with steamed broccoli or green beans.

Serves: 4 to 6.

Recipe 5: Vegetable Beef Barley Soup

This is an old-fashioned soup that is both filling and nutritious. Barley adds a wonderful chewy texture and plenty of fiber.

Ingredients:

1 pound beef stew meat, cut into 1-inch cubes
3/4 cup pearl barley
4 cups low-sodium beef broth
2 cups water
1 can (14 oz) diced tomatoes
2 carrots, peeled and sliced
2 stalks celery, sliced
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste

Instructions:

Place all ingredients in the slow cooker. Stir to combine.
Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours.
Remove the bay leaf.
Season with salt and pepper.
Serve with warm bread or crackers.

Serves: 6. This soup gets even better the next day as the barley absorbs more broth.

Making the Most of Leftovers

Each of these recipes makes more than one meal. That is on purpose. Here is how to handle the extras:

Refrigerate leftovers within two hours. Do not leave the slow cooker sitting out for hours after dinner. Portion leftovers into containers and refrigerate.

Most leftovers last 3 to 4 days in the fridge. If you will not eat them by then, freeze them.

Freeze in single servings. This way, you can thaw exactly what you need for one meal. Soups and stews freeze especially well. They taste just as good reheated.

Reheat to 165 degrees. Use a food thermometer to make sure reheated food is hot enough to be safe.

Slow Cooker Safety Reminders

Never put the ceramic insert directly on the stove or under the broiler. It can crack.
Keep the cord away from the edge of the counter, where it could be pulled or tripped over.
Do not use your slow cooker to reheat food. It takes too long to reach a safe temperature. Use the microwave or stove instead.
If the power goes out while you are away, throw out the food. You have no way to know how long it was in the danger zone.
Wash the ceramic insert and lid with warm, soapy water after each use. Most are dishwasher safe, but check your model.

A slow cooker is a simple tool that makes healthy eating easy. If yours has been sitting in the back of a cabinet, pull it out and give one of these recipes a try. Your future self will thank you.

Reported by Janet Collins with additional research from the SeniorDaily editorial team. For corrections or updates, please contact us.