One crockpot, one afternoon, and you can have lunches or dinners ready for the whole week.

Meal prep is a lot easier when the slow cooker does most of the cooking for you.

Every recipe below makes 5 to 8 servings, so one batch covers several lunches or dinners.

I picked recipes that reheat well and do not get soggy after a few days in the fridge.

Most will keep for 4 days in airtight containers in the fridge, and many freeze well for up to 3 months.

Cook your rice, quinoa or pasta separately and store it in its own container so it stays fresh.

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Meal Prep Crockpot Recipes

1. Crockpot Cilantro Lime Chicken

Juicy shredded chicken with fresh lime, garlic and cilantro.

It works for burrito bowls, tacos, salads and wraps, so you will not get bored.

Pack it with cilantro lime rice, black beans and corn for easy lunch bowls.

Ingredients

• 2 1/2 lbs boneless chicken breasts
• 1 cup salsa
• Juice of 2 limes
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup chopped cilantro

Instructions

1. Add the chicken to the crockpot and season with cumin, chili powder, salt and pepper.
2. Pour the salsa, lime juice and garlic over the top.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Shred the chicken and stir in the cilantro.
5. Portion into containers with rice, beans and toppings.

2. Slow Cooker Chicken Burrito Bowls

The chicken, rice and beans all cook together in one pot.

Just scoop into containers and add your favorite toppings.

Keep salsa, cheese and sour cream in small cups so the bowls stay fresh.

Ingredients

• 2 lbs boneless chicken breasts
• 1 cup uncooked long grain rice
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1 can (10 oz) diced tomatoes with green chiles
• 2 cups chicken broth
• 2 tbsp taco seasoning
• 1 cup shredded cheddar

Instructions

1. Add the chicken, beans, corn, tomatoes, broth and taco seasoning to the crockpot.
2. Cover and cook on LOW for 4 hours.
3. Shred the chicken in the pot and stir in the rice.
4. Cover and cook on HIGH for 1 to 1 1/2 hours until the rice is tender.
5. Top with cheese and portion into containers.

3. Slow Cooker Greek Lemon Chicken and Potatoes

Chicken thighs and potatoes cook in lemon, garlic and oregano.

It is a full meal in one pot, so there is nothing else to make.

Add a little cucumber salad on the side when you pack it.

Ingredients

• 2 lbs boneless chicken thighs
• 1 1/2 lbs baby potatoes, halved
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1/2 cup chicken broth
• 2 tbsp olive oil

Instructions

1. Place the potatoes in the crockpot.
2. Lay the chicken on top.
3. Whisk the lemon juice, zest, garlic, oregano, broth and oil and pour over.
4. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
5. Portion with the potatoes and spoon the juices over the top.

4. Slow Cooker Chicken Shawarma

Warm shawarma spices make this chicken taste like your favorite takeout.

Pack it in bowls with rice, cucumber, tomato and garlic sauce.

It also makes great wraps when tucked into pita bread.

Ingredients

• 2 1/2 lbs boneless chicken thighs
• 1 onion, sliced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tsp turmeric
• 1 tsp garlic powder
• 1/2 tsp cinnamon

Instructions

1. Mix the oil, lemon juice and spices and rub all over the chicken.
2. Lay the onion in the crockpot and add the chicken on top.
3. Cover and cook on LOW for 5 to 6 hours.
4. Slice or shred the chicken.
5. Portion into bowls with rice and veggies and keep the sauce on the side.

💡 Tip: Mix Greek yogurt, garlic and lemon for a quick white sauce that keeps for a week.

5. Korean Gochujang Chicken

Gochujang gives this chicken a sweet and spicy flavor.

It is great over rice with cucumber and quick pickled carrots.

Turn up or down the heat by adding more or less gochujang.

Ingredients

• 2 1/2 lbs boneless chicken thighs
• 1/4 cup gochujang
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch mixed with 1 tbsp water

Instructions

1. Add the chicken to the crockpot.
2. Whisk the gochujang, soy sauce, honey, vinegar, garlic and ginger and pour over.
3. Cover and cook on LOW for 5 hours.
4. Stir in the cornstarch mix and cook on HIGH for 15 minutes.
5. Serve over rice with sesame seeds and green onions.

6. Crockpot Thai Peanut Chicken

Creamy peanut sauce coats tender chicken and bell peppers.

It is great over rice or rice noodles.

Top with crushed peanuts and cilantro right before eating.

Ingredients

• 2 lbs boneless chicken breasts
• 2 bell peppers, sliced
• 1/2 cup creamy peanut butter
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp lime juice
• 1 can (13 oz) light coconut milk
• 3 cloves garlic, minced

Instructions

1. Add the chicken and peppers to the crockpot.
2. Whisk the peanut butter, soy sauce, honey, lime juice, coconut milk and garlic and pour over.
3. Cover and cook on LOW for 5 to 6 hours.
4. Shred or slice the chicken and stir it into the sauce.
5. Portion over rice and top with peanuts.

7. Slow Cooker Coconut Chicken Curry

A mild, creamy curry made with chicken, coconut milk and chickpeas.

It tastes even better on day two after the flavors settle.

It freezes well, so make a double batch.

Ingredients

• 2 lbs boneless chicken thighs, cubed
• 1 can (15 oz) chickpeas, drained
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 can (13 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 2 cups spinach

Instructions

1. Add everything except the spinach to the crockpot.
2. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours.
4. Stir in the spinach until wilted.
5. Portion over rice.

8. Shredded Buffalo Chicken

This spicy chicken only needs a few ingredients.

Use it in lettuce wraps, rice bowls, stuffed sweet potatoes or salads.

Keep ranch or blue cheese dressing on the side.

Ingredients

• 2 1/2 lbs boneless chicken breasts
• 1 cup buffalo sauce
• 1 packet ranch seasoning
• 2 tbsp butter

Instructions

1. Place the chicken in the crockpot and sprinkle with ranch seasoning.
2. Pour the buffalo sauce over and add the butter.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Shred the chicken and stir it into the sauce.
5. Portion with celery, carrots and dressing.

⚠️ Budget Note: Buy chicken breasts in the family pack and make two batches at once, freezing one for later.

9. Crockpot Honey Sesame Chicken

Sweet honey sesame sauce makes this chicken taste like takeout.

Pair it with rice and steamed broccoli for a balanced meal.

Sprinkle with sesame seeds and green onions before packing.

Ingredients

• 2 lbs boneless chicken breasts, cubed
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup diced onion
• 2 tbsp ketchup
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 2 tbsp cornstarch mixed with 2 tbsp water
• Sesame seeds

Instructions

1. Add the chicken to the crockpot.
2. Whisk the honey, soy sauce, onion, ketchup, oil and garlic and pour over.
3. Cover and cook on LOW for 4 hours.
4. Stir in the cornstarch mix and cook on HIGH for 15 minutes.
5. Top with sesame seeds and portion with rice and broccoli.

10. Crockpot Chicken Tortilla Soup

A hearty soup with chicken, beans, corn and tomatoes.

It is perfect for packing in thermoses for work lunches.

Store tortilla strips separately so they stay crunchy.

Ingredients

• 1 1/2 lbs boneless chicken breasts
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1 can (10 oz) diced tomatoes with green chiles
• 1 onion, diced
• 4 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder

Instructions

1. Add everything to the crockpot.
2. Cover and cook on LOW for 6 hours.
3. Shred the chicken and return it to the pot.
4. Season with salt and a squeeze of lime.
5. Portion into containers and top with tortilla strips when serving.

11. Slow Cooker Jerk Chicken

Caribbean jerk seasoning makes this chicken spicy, sweet and smoky.

Serve it with rice and beans and mango salsa.

It is a nice change from the usual meal prep chicken.

Ingredients

• 2 1/2 lbs boneless chicken thighs
• 1/4 cup jerk seasoning
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• Juice of 2 limes
• 1 onion, sliced

Instructions

1. Rub the chicken with jerk seasoning and brown sugar.
2. Lay the onion in the crockpot and add the chicken.
3. Pour the soy sauce and lime juice over the top.
4. Cover and cook on LOW for 5 to 6 hours.
5. Slice or shred and portion with rice and beans.

12. Slow Cooker Balsamic Chicken

Chicken cooks in a tangy balsamic and garlic sauce.

Pair it with roasted veggies or a big salad.

It is one of the lightest recipes on this list.

Ingredients

• 2 lbs boneless chicken breasts
• 1/2 cup balsamic vinegar
• 1 can (14 oz) diced tomatoes
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• 2 cups green beans

Instructions

1. Add the onion and garlic to the crockpot and lay the chicken on top.
2. Pour the tomatoes and balsamic over and sprinkle with Italian seasoning.
3. Cover and cook on LOW for 4 to 5 hours.
4. Add the green beans in the last 45 minutes.
5. Slice the chicken and portion with the veggies and sauce.

13. Slow Cooker Chicken Cacciatore

Chicken simmers in tomatoes with peppers, onions and mushrooms.

Serve it over pasta, rice or zucchini noodles.

The sauce keeps the chicken moist when you reheat it.

Ingredients

• 2 lbs boneless chicken thighs
• 1 can (28 oz) crushed tomatoes
• 1 bell pepper, sliced
• 1 onion, sliced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 cup chicken broth

Instructions

1. Add the vegetables to the crockpot.
2. Lay the chicken on top.
3. Pour the tomatoes and broth over and add the garlic and seasoning.
4. Cover and cook on LOW for 6 hours.
5. Portion with pasta or rice.

14. Slow Cooker Turkey Sweet Potato Chili

A hearty chili made with lean ground turkey, sweet potatoes and beans.

Sweet potatoes add a little sweetness and lots of fiber.

It freezes really well in single-serving containers.

Ingredients

• 1 1/2 lbs ground turkey
• 2 sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 cans (15 oz) black beans, drained
• 1 can (28 oz) diced tomatoes
• 2 cups chicken broth
• 2 tbsp chili powder
• 1 tsp cumin

Instructions

1. Brown the turkey with the onion and drain.
2. Add it to the crockpot with the sweet potatoes, beans, tomatoes, broth and spices.
3. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
4. Season with salt and pepper.
5. Portion and top with cheese or Greek yogurt.

15. Crockpot Turkey Taco Meat

Make a big batch of taco meat to use all week.

Use it for taco bowls, salads, stuffed peppers or quesadillas.

Cooking it in the crockpot keeps it saucy and tender.

Ingredients

• 3 lbs lean ground turkey
• 1 onion, diced
• 1 cup salsa
• 3 tbsp taco seasoning
• 1/2 cup water

Instructions

1. Brown the turkey and onion and drain any fat.
2. Add to the crockpot with the salsa, taco seasoning and water.
3. Stir well.
4. Cover and cook on LOW for 3 to 4 hours.
5. Portion into containers with rice, lettuce and toppings.

16. Slow Cooker Turkey Bolognese

A rich meat sauce made with lean ground turkey and lots of veggies.

Carrots and celery add flavor and sneak in extra vegetables.

Freeze it in portions for quick pasta nights.

Ingredients

• 2 lbs ground turkey
• 1 onion, diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp Italian seasoning
• 1/2 cup milk

Instructions

1. Brown the turkey and drain.
2. Add it to the crockpot with the vegetables, garlic, tomatoes, tomato paste and seasoning.
3. Cover and cook on LOW for 6 to 8 hours.
4. Stir in the milk in the last 30 minutes.
5. Portion with pasta or zucchini noodles.

17. Crockpot Beef Barbacoa

Tender shredded beef with chipotle, lime and warm spices.

It tastes like the barbacoa from your favorite burrito place.

Use it in bowls, tacos and salads all week.

Ingredients

• 3 lbs beef chuck roast, cut into large chunks
• 1 onion, diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo, chopped
• Juice of 2 limes
• 1 tbsp cumin
• 1 tbsp oregano
• 1/2 cup beef broth
• 2 bay leaves

Instructions

1. Season the beef with salt and pepper and add to the crockpot.
2. Add the onion, garlic, chipotles, lime juice, spices, broth and bay leaves.
3. Cover and cook on LOW for 8 hours.
4. Remove the bay leaves and shred the beef in the juices.
5. Portion with rice, beans and salsa.

18. Slow Cooker Italian Beef

Shredded beef in a savory broth with pepperoncini.

Pile it on rolls with provolone or serve over mashed potatoes.

Store some of the juices with the meat so it stays moist.

Ingredients

• 3 lbs beef chuck roast
• 1 jar (16 oz) pepperoncini with juice
• 1 packet Italian dressing mix
• 2 cups beef broth
• 4 cloves garlic, minced
• Rolls and provolone for serving

Instructions

1. Place the roast in the crockpot.
2. Sprinkle with the Italian dressing mix and garlic.
3. Pour in the broth and pepperoncini with juice.
4. Cover and cook on LOW for 8 hours, then shred.
5. Portion with some of the juices.

19. Classic Crockpot Beef Stew

Beef, potatoes and carrots in a thick, savory gravy.

It is the coziest thing to pull out of the fridge on a cold day.

It reheats really well and freezes for up to 3 months.

Ingredients

• 2 lbs beef stew meat
• 1/4 cup flour
• 1 lb potatoes, cubed
• 4 carrots, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup frozen peas

Instructions

1. Toss the beef in flour and add to the crockpot.
2. Add the potatoes, carrots, onion, garlic, broth, tomato paste and Worcestershire.
3. Cover and cook on LOW for 8 hours.
4. Stir in the peas in the last 15 minutes.
5. Portion into containers.

💡 Tip: Use waxy potatoes like Yukon Gold since they hold their shape after reheating.

20. Slow Cooker Korean Beef

Sweet and savory shredded beef with garlic, ginger and soy sauce.

Serve over rice with steamed veggies or kimchi.

It is one of the most popular meal prep recipes for a reason.

Ingredients

• 3 lbs boneless beef chuck roast, cut into chunks
• 1 cup beef broth
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 4 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp grated ginger
• 2 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Add the beef to the crockpot.
2. Whisk the broth, soy sauce, brown sugar, garlic, sesame oil and ginger and pour over.
3. Cover and cook on LOW for 7 to 8 hours.
4. Stir in the cornstarch mix and cook on HIGH for 30 minutes.
5. Shred and portion over rice.

21. Crockpot Mississippi Pot Roast

This famous pot roast uses ranch, au jus mix, butter and pepperoncini.

It is tangy, buttery and very tender.

Pack it with mashed potatoes and green beans.

Ingredients

• 3 lbs beef chuck roast
• 1 packet ranch seasoning
• 1 packet au jus gravy mix
• 1/4 cup butter
• 6 pepperoncini peppers

Instructions

1. Place the roast in the crockpot.
2. Sprinkle with the ranch and au jus mix.
3. Top with butter and pepperoncini.
4. Cover and cook on LOW for 8 hours.
5. Shred and portion with the juices.

22. Crockpot Teriyaki Meatballs

Beef meatballs and pineapple in a sweet teriyaki sauce.

They make great rice bowls with snap peas or broccoli.

Use all-beef or turkey frozen meatballs to keep them pork-free.

Ingredients

• 2 lbs frozen all-beef meatballs
• 1 can (20 oz) pineapple chunks, drained
• 1 1/2 cups teriyaki sauce
• 1/4 cup brown sugar
• 1 tsp grated ginger
• 1 bell pepper, chopped

Instructions

1. Add the meatballs, pineapple and bell pepper to the crockpot.
2. Mix the teriyaki sauce, brown sugar and ginger and pour over.
3. Cover and cook on LOW for 4 hours.
4. Stir to coat.
5. Portion over rice.

23. Slow Cooker Chickpea Sweet Potato Curry

A cozy plant-based curry with chickpeas, sweet potatoes and red peppers.

Coconut milk makes it creamy without any dairy.

It is cheap, filling and freezes well.

Ingredients

• 2 cans (15 oz) chickpeas, drained
• 2 sweet potatoes, cubed
• 1 red bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp curry powder
• 1 can (13 oz) coconut milk
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth

Instructions

1. Add everything to the crockpot.
2. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours.
4. Season with salt and a squeeze of lime.
5. Portion over rice.

24. Slow Cooker Black Bean Soup

A thick, hearty black bean soup with smoky spices.

Dried beans make it very budget friendly.

Top with avocado, sour cream or cheese when you reheat it.

Ingredients

• 1 lb dried black beans, rinsed
• 1 onion, diced
• 1 bell pepper, diced
• 4 cloves garlic, minced
• 2 tsp cumin
• 1 tsp smoked paprika
• 6 cups vegetable broth
• Juice of 1 lime

Instructions

1. Add the beans, onion, pepper, garlic, spices and broth to the crockpot.
2. Cover and cook on LOW for 8 hours until the beans are soft.
3. Blend about half the soup with an immersion blender.
4. Stir in the lime juice and season with salt.
5. Portion into containers.

⚠️ Budget Note: A bag of dried black beans costs about the same as two cans but makes more than three times as much soup.

25. Slow Cooker White Bean and Kale Soup

A light Italian soup with white beans, kale and vegetables.

Parmesan on top makes it taste rich.

It keeps well for about 5 days in the fridge.

Ingredients

• 2 cans (15 oz) white beans, drained
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp Italian seasoning
• 4 cups chopped kale

Instructions

1. Add everything except the kale to the crockpot.
2. Cover and cook on LOW for 6 hours.
3. Stir in the kale and cook 20 more minutes.
4. Season with salt and pepper.
5. Portion and top with Parmesan.

26. Slow Cooker Red Lentil Dal

Red lentils cook down into a thick, creamy, spiced dal.

It is one of the cheapest meals you can make.

Serve with rice or naan.

Ingredients

• 2 cups red lentils, rinsed
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 5 cups vegetable broth
• 1/2 cup coconut milk

Instructions

1. Add everything except the coconut milk to the crockpot.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
3. Stir in the coconut milk.
4. Season with salt and lemon juice.
5. Portion with rice.

27. Crockpot Steel Cut Oats

Steel cut oats cook overnight so breakfast is ready when you wake up.

This version has dried cranberries and orange zest.

Portion into jars and reheat with a splash of milk each morning.

Ingredients

• 2 cups steel cut oats
• 7 cups water or milk
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1/4 cup maple syrup
• 1 tsp cinnamon
• Pinch of salt

Instructions

1. Grease the crockpot well.
2. Add everything and stir.
3. Cover and cook on LOW for 7 to 8 hours overnight.
4. Stir well in the morning.
5. Portion into jars and refrigerate.

28. Crockpot Veggie Breakfast Casserole

Hash browns, eggs, peppers and cheese baked low and slow.

It is meatless, but you can add turkey sausage if you like.

Cut into squares and pack for grab-and-go breakfasts.

Ingredients

• 1 bag (30 oz) frozen shredded hash browns
• 1 bell pepper, diced
• 1 onion, diced
• 2 cups spinach
• 2 cups shredded cheddar
• 12 eggs
• 1 cup milk
• Salt and pepper

Instructions

1. Grease the crockpot.
2. Layer half the hash browns, veggies and cheese, then repeat.
3. Whisk the eggs, milk, salt and pepper and pour over the top.
4. Cover and cook on LOW for 6 to 7 hours until set.
5. Cool, cut into squares and portion.

29. Slow Cooker Quinoa Enchilada Casserole

Quinoa, black beans, corn and enchilada sauce cook together with lots of cheese.

It is vegetarian and packed with protein and fiber.

Top with avocado or Greek yogurt when serving.

Ingredients

• 1 cup uncooked quinoa, rinsed
• 1 can (15 oz) black beans, drained
• 1 cup frozen corn
• 1 can (10 oz) diced tomatoes with green chiles
• 1 can (15 oz) enchilada sauce
• 1 cup water
• 1 tsp cumin
• 1 1/2 cups shredded Mexican cheese

Instructions

1. Add the quinoa, beans, corn, tomatoes, enchilada sauce, water and cumin to the crockpot.
2. Stir well.
3. Cover and cook on LOW for 4 to 5 hours until the quinoa is tender.
4. Sprinkle with cheese, cover and cook 10 more minutes.
5. Portion into containers.

30. Easy Crockpot Chicken and Rice

Creamy chicken and rice is a simple comfort food that reheats well.

Add frozen broccoli for a complete meal in one container.

Use long grain white rice so it does not get mushy.

Ingredients

• 2 lbs boneless chicken breasts
• 1 can (10.5 oz) cream of chicken soup
• 2 cups chicken broth
• 1 cup uncooked long grain rice
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups frozen broccoli
• 1 cup shredded cheddar

Instructions

1. Add the chicken, soup, broth and seasonings to the crockpot.
2. Cover and cook on LOW for 4 hours.
3. Shred the chicken and stir in the rice.
4. Cover and cook on HIGH for 1 1/2 hours, adding the broccoli for the last 30 minutes.
5. Stir in the cheese and portion.