Delicious Slow Cooker Recipes

Mexican slow cooker beef

We’re often too busy to worry about whipping up a meal every night. That’s why more and more moms are discovering the benefits of the slow cooker. Check out the slideshow below for the fastest way to feed your family, impress your friends, and cook for a crowd! These recipes are simple, satisfying, and amazingly delicious.

  • Slow Cooker BBQ Pulled Pork Sandwiches


    Prep Time: 30 minutes     Cook Time: 8-10 hours (low) or 5 hours (high)   Makes: 12 servings

    Your favorite sandwich just got a whole lot easier—Reynolds® Slow Cooker Liners make for a juicy pulled pork and virtually no cleanup!


    • 2 medium onions, sliced into thin wedges
    • 1/2 cup light beer or water
    • 2 to 2 1/2 pounds boneless pork loin roast, trimmed of fat
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin, divided
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon garlic powder
    • 1 cup barbecue sauce
    • 1/4 cup cider vinegar
    • 1 tablespoon honey
    • 1/2 teaspoon ground ginger
    • 12 whole wheat hamburger buns, split and toasted
    • 1 recipe Lime Carrot Slaw (below)


    1. LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
    2. COMBINE onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine chili powder, 1/2 teaspoon cumin, black pepper, and garlic powder. Sprinkle mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker.


    1. COVER and cook 8 to 10 hours on low or 5 hours on high.
    2. TRANSFER meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, 1/2 teaspoon cumin, and ginger gently with a rubber spatula. Heat through.
    3. SPOON meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw. 

    Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine 1/4 cup olive oil; 2 teaspoons lime zest; 3 tablespoons lime juice; 1 jalapeño, thinly sliced; 1 tablespoon honey; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cover and shake to combine. Stir into the cabbage mixture.

    REYNOLDS KITCHENS TIP: At your next cookout, keep things quick and easy by making this BBQ favorite in a slow cooker! You’ll save space on the grill and keep your kitchen clean with the slow cooker liner. So say goodbye to the usual messy BBQ aftermath and enjoy your friends and family longer!

    Nutrition Facts (per serving): 622 cal., 18.3 g total fat (4 g sat. fat), 28 mg chol., 1085 mg sodium, 91.4 g carb., 7.4 g fiber, 19.9 g sugar, 25.7 g pro.

    Daily Values: 4% vit. A, 17% vit. C, 23% calcium, 74% iron

  • Slow Cooker Apples With Cinnamon & Brown Sugar


    Prep Time: 20 minutes     Cook Time: 3 hours (low)   Makes: 4 servings

    This classic fall dessert gets even better when you make it in a slow cooker—enjoy perfectly baked apples every time with easy prep and minimal cleanup.


    • 4 medium tart baking apples (such as Granny Smith, Braeburn, or Jonathan), cored
    • 1/4 cup regular rolled oats
    • 1/4 cup raisins
    • 2 tablespoons packed brown sugar
    • 1 tablespoon butter, chopped
    • 1/2 teaspoon ground cinnamon
    • 2/3 cup apple juice


    1. LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
    2. PLACE apples in prepared slow cooker. Combine oats, raisins, brown sugar, butter, and cinnamon in a small bowl. Spoon mixture into centers of apples, patting in with the back of a spoon or a narrow metal spatula. Mound any remaining oat mixture on top of apples. Pour apple juice around apples in cooker.


    1. COVER and cook for 3 hours on low.
    2. TRANSFER apples to serving bowls and drizzle with cooking liquid.

    REYNOLDS KITCHENS TIP: This warm and delicious dessert is easy enough for weeknights yet impressive enough for a cozy dinner party too. By making the apples in a slow cooker rather than baking them in the oven, the apples will be perfectly juicy and tender. Plus, you won’t have to scrub any baking dish later as cleanup is a breeze when you use a slow cooker liner!

    Nutrition Facts (per serving): 213 cal., 4 g total fat (2 g sat. fat), 8 mg chol., 34 mg sodium, 48 g carb., 5 g fiber, 35 g sugar, 1 g pro.

    Daily Values: 3% vit. A, 31% vit. C, 2% calcium, 4% iron

  • Slow Cooker Chicken Gumbo With Shrimp


    Prep Time: 15 minutes     Cook Time: 6 hours (low)   Makes: 8 servings

    This Cajun-inspired dish practically makes itself. Just dump the ingredient in the slow cooker, toss in the shrimp a few minutes before serving, and voila! Dinner is served.


    • 2 cans (14.5 oz. each) stewed tomatoes, undrained
    • 1 pound skinless, boneless chicken thighs, cut up
    • 1 can (14.5 oz.) reduced-sodium chicken broth
    • 1 green sweet pepper, chopped (1 cup)
    • 1 large onion, chopped (1 cup)
    • 2 stalks celery, chopped (1 cup)
    • 1 tablespoon Cajun seasoning
    • 3 cloves garlic, minced
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon cayenne pepper
    • 1 pound fresh or frozen medium shrimp, thawed if frozen, and peeled and deveined
    • 4 cups hot cooked white or brown rice


    1. LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
    2. ADD tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.


    1. COVER and cook on low for 6 hours.
    2. REMOVE lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

    REYNOLDS KITCHENS TIP: Make this dish inspired by ‘The Big Easy’ and make it as easy as can be! When you use a slow cooker liner, there’s virtually no cleanup to worry about afterward. Plus, with no roux to make and no pots to scrub, you'll have extra time to sit back and relax with your family!

    Nutrition Facts (per serving): 264 cal., 3 g total fat (1 g sat. fat), 145 mg chol., 566 mg sodium, 32 g carb., 2 g fiber, 5 g sugar, 27 g pro.

    Daily Values: 10% vit. A, 43% vit. C, 10% calcium, 19% iron

  • Slow Cooker Corned Beef and Cabbage


    Prep Time: 15 minutes     Cook Time: 6 hours (low)   Makes: 6 servings

    Pair this hearty main dish with rye bread cheese toasts for a tasty St. Patrick’s Day dinner.


    • 1 pound tiny new potatoes
    • 1 yellow onion, quartered
    • 1 (2-pound) lean center-cut corned beef brisket
    • 2 cups apple juice
    • 2 teaspoons dried thyme
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 pound cabbage (about 1/2 of 1 head), outer leaves removed, cored, and cut into 1/2-inch thick wedges
    • 2 cooking apples, cored and quartered
    • 1 recipe Rye Bread Cheese Toasts (below)


    1. LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
    2. PLACE the potatoes and onion in the prepared slow cooker. Top with the brisket, apple juice, thyme, salt, and pepper. 


    1. COOK on low for 4 hours. Add the cabbage and apples to the slow cooker; cook on low for an additional 2 hours.
    2. REMOVE corned beef from slow cooker and thinly slice across the grain. Place on a large platter with the vegetables and apples, and drizzle with broth from the slow cooker to serve. Serve with Rye Bread Cheese Toasts.

    Rye Bread Cheese Toasts
    PREHEAT broiler. Place 12 slices of party rye bread on a baking sheet. Spread with 2 tablespoons butter, softened, and broil 4 to 5 inches from heat 1 to 2 minutes or until toasted. Sprinkle with 3/4 cup shredded Gruyere cheese. Broil 1 to 2 minutes more or until cheese melts and browns.

    REYNOLDS KITCHENS TIP: Slainte! Celebrate your St. Patty’s Day with this hearty favorite. Using a slow cooker liner with this slow cooked corned beef and cabbage makes cleanup easy so you can get your Irish on. Plus, you can wrap leftovers with foil for easy sandwiches tomorrow.

    Nutrition Facts (per serving): 510 cal., 26 g total fat (11 g sat. fat), 109 mg chol., 1266 mg sodium, 47 g carb., 7 g fiber, 20 g sugar, 24 g pro.

    Daily Values: 8% vit. A, 99% vit. C, 22% calcium, 20% iron

  • Slow Cooker Mexican Beef Stew


    Prep Time: 20 minutes     Cook Time: 7 hours 10 minutes (low)   Makes: 6 servings

    Let the slow cooker do the work for you in this hearty south-of-the-border stew.


    • 1 pound beef stew meat cut into 1-inch pieces
    • 2 tablespoons all-purpose flour
    • 1 tablespoon canola oil
    • 1 can (15 oz.) black beans, rinsed and drained
    • 2 medium carrots, peeled and chopped
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1 can (14.5 oz.) diced tomatoes, undrained
    • 1 can (14.5 oz.) reduced-sodium beef broth
    • 1 1/2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 cup frozen whole kernel corn
    • Chopped avocado, cilantro, and/or crushed red pepper (optional)


    1. LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
    2. COAT the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
    3. PLACE the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.


    1. COVER and cook on low 7 hours or until the beef is fork-tender.
    2. STIR in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

    REYNOLDS KITCHENS TIP: Cleaning up a messy slow cooker can take as long as it took to make your delicious meal -- at least it feels that way sometimes! But by using a slow cooker liner, you’ll have all the time you’ll want to enjoy this delicious beef stew with your friends and family. When all is said and done, simply toss the liner away and put away the slow cooker. No scrubbing or soaking required!

    Nutrition Facts (per serving): 242 cal., 6 g total fat (2 g sat. fat), 48 mg chol., 739 mg sodium, 26 g carb., 6 g fiber, 5 g sugar, 24 g pro.

    Daily Values: 84% vit. A, 16% vit. C, 8% calcium, 23% iron

  • Slow Cooker French Onion Soup


    Prep Time: 15 minutes     Cook Time: 3 hours (high)    Makes: 6-8 servings

    French onion soup is flavorful and hearty. Simply prepare the soup in a lined slow cooker to warm and allow flavors to meld, and you’ll have a comforting and delicious French Onion Soup.


    • 5 tablespoons unsalted butter
    • 5 large yellow onions, sliced (1/4-inch-thick slices)
    • 1 tablespoon brown sugar
    • 3 sprigs fresh thyme
    • Pepper, to taste
    • 3 tablespoons all-purpose flour
    • 1/4 cup soy sauce
    • 2 cups chicken stock
    • 2 cups beef stock
    • 1/2 pound grated Gruyere cheese
    • 1 loaf Sourdough bread (optional)


    1. LINE your 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
    2. MELT butter in a large pot over medium heat. Add onions, brown sugar, thyme, and pepper and cook, stirring frequently, until the onions are very soft and caramelized, about 25 minutes.
    3. ADD flour and stir to evenly coat onions.
    4. REMOVE from heat and stir in soy sauce.


    1. ADD caramelized onion mixture into slow cooker. Add the beef and chicken stocks, cover with lid, set slow cooker to high heat, and cook for 3 hours, or until soup is hot.
    2. REMOVE and discard thyme sprigs.
    3. LADLE into bowls and top with cheese. Serve with sourdough bread (optional). 

    REYNOLDS KITCHENS TIP: Get the same flavorful and hearty soup but from your slow cooker! Line your slow cooker with a slow cooker liner to ensure those sweet, caramelized onions don’t stick. Plus, there’s no sticky mess to clean up when you are done! 

  • Slow Cooker Tortellini Soup


    Prep Time: 35 minutes     Stand: 15 minutes     Broil: 10 minutes      Slow Cook: 5 hours (high)

    Perfect for cold-weather entertaining—make this soup ahead of time, freeze, and simply reheat when your guests have arrived.


    • 1 jar roasted red peppers, drained and chopped
    • 1 container (32 oz.) chicken broth
    • 2 cans (15.5 oz. each) white (cannellini) beans, rinsed and drained
    • 1 can (28 oz.) Italian seasoned diced tomatoes, undrained
    • 1 can (14 oz.) artichoke hearts, rinsed, drained, and quartered
    • 4 stalks celery, chopped (2 cups)
    • 2 medium onions, chopped (1 cup)
    • 1 tablespoon olive oil
    • 4 cloves garlic, minced
    • 8 cups Swiss chard, chopped
    • 20 ounces fresh or frozen cheese tortellini, uncooked
    • 1/4 cup finely shredded Parmesan cheese
    • Parmesan Crisps (recipe below)


    1. LINE a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
    2. ADD the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine. 


    1. COVER and cook on high for 5 hours.
    2. STIR in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.

    Parmesan Crisps
    PREHEAT oven to 375°F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine 1 1/2 cups finely shredded Parmesan cheese, 1 teaspoon snipped fresh thyme or rosemary, and 1/2 teaspoon coarsely ground black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.

    REYNOLDS KITCHENS TIP: There’s nothing quite like a delicious bowl of hot soup to warm your heart! And you can prepare this dish ahead of time and freeze using freezer-safe containers. Before you serve, thaw overnight in the refrigerator, then line a 6-quart slower cooker with a liner, and add the finishing touches and enjoy. Once tummies are full and the soup is finished, just throw away the liner for easy cleanup!

    Number of Servings: 12

    Nutrition Facts (per serving): 315 cal., 9 g total fat (4 g sat. fat), 26 mg chol., 1,127 mg sodium, 41 g carb., 7 g fiber, 6 g sugar, 18 g pro.

    Daily Values: 56% vit. A

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