16 Best Crockpot Comfort Food Recipes for Cold Days

We all have those days when we’re in the mood for something super cozy and comforting for dinner, but we don’t want to spend ages at the stove. That’s when this collection of the ultimate crockpot comfort food recipes comes in!

We’re talking fall-apart meats, cheesy casseroles, hearty stews, and the kind of soups that make you want to cancel all your plans and stay in. These dishes are the ones that are in my regular rotation come the fall and winter months, and I’ve always got them in my back pocket for those days when I’m just craving a hearty meal that takes very little effort to pull together. It’s comfort food made easy—no judgment if you go back for seconds with these ones, as I always do! 

1. Crockpot Bourbon Chicken

A comfort food classic that hits all the right notes — sweet, savory, sticky, and rich. This version uses tender chicken thighs that slowly soak up a dreamy sauce made with soy, garlic, honey, brown sugar, and just the right splash of bourbon. It’s the kind of dish that makes your kitchen smell amazing and your dinner table very happy.

2. Crockpot Dr. Pepper Steak Bites 

These tender, juicy steak bites are slow-cooked in a bold, sweet-and-savory sauce made with BBQ, honey, garlic, and a generous splash of Dr. Pepper. The result is deep flavor with barely any effort. I love serving them over mashed potatoes — it’s total comfort food, especially on a chilly fall or winter day.

3. Crockpot Cheesy BBQ Monterey Chicken

This one’s a weeknight winner — juicy chicken breasts simmered in a tangy BBQ and tomato sauce, then finished with melty cheese, crispy bacon, and a sprinkle of scallions. It’s the kind of fuss-free dinner that feels a little special but takes hardly any effort. I love mine with mashed potatoes and green beans for the full comfort food effect.

4. Crockpot Sloppy Joes

This isn’t your average sloppy Joe — my version gets a major upgrade with smoky bacon, tender onions, and a rich, slightly sweet BBQ-style sauce that simmers low and slow for max flavor. Rolled oats might sound unexpected, but they soak up all that saucy goodness and add a touch of extra heartiness. It’s classic comfort food, just taken up a notch.

5. Crockpot Beef Enchilada Casserole 

All the bold, cheesy flavor of beef enchiladas — no rolling required. This slow cooker casserole layers seasoned ground beef, black beans, corn, tortillas, and melty cheese in a rich enchilada sauce. It’s a true dump-and-go dinner that always hits the spot on busy weeknights.

Ingredients (serves 6): 

• 1 pound ground beef, browned and drained

• 1 (1 oz) envelope taco seasoning

• 2 cloves garlic, minced

• 1 (10.5 oz) can tomatoes with green chilies

• 1 cup frozen corn

• 1 (15 oz) can black beans, rinsed and drained

• 3 (10 oz) cans red enchilada sauce

• 12 corn tortillas

• 3 ½ cups Colby Jack cheese, shredded, divided

• Diced tomatoes, scallions, cilantro for topping (optional)

Instructions: 

1. In a large bowl, combine the cooked ground beef, taco seasoning, garlic, tomatoes with green chilies, corn, and black beans.

2. Spray your slow cooker with non-stick cooking spray.

3. Pour one can of enchilada sauce into the bottom of the slow cooker.

4. Add a layer of 4 corn tortillas.

5. Spoon in half of the meat mixture and spread it out evenly.

6. Sprinkle with 1 ½ cups of shredded cheese.

7. Repeat the layering: another 4 tortillas, one more can of enchilada sauce, the rest of the meat mixture, and another 1 ½ cups of cheese.

8. Finish with a final layer of 4 tortillas, the last can of enchilada sauce, and the remaining cheese.

9. Cover and cook on low for 4 hours.

10. Once ready, garnish with diced tomatoes, scallions, cilantro, or any toppings you love. Slice and serve!

6. Crockpot Chicken Stew

An absolute must-have in your crockpot comfort food repertoire. This hearty, creamy chicken stew is packed with tender chicken thighs, potatoes, carrots, onions, and peas — all simmered in a rich, savory broth. It’s cozy, satisfying, and just what you want on a chilly evening or busy weeknight. Bonus: it’s a guaranteed family favorite.

Ingredients (serves 6): 

• 1 pound skinless, boneless chicken thighs

• 2 large potatoes, peeled and diced

• 2 large carrots, peeled and diced

• 2 stalks celery, peeled and diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 cups chicken broth

• 1 (1 oz) packet chicken gravy mix

• 1 (1 oz) packet ranch seasoning mix

• 1 cup heavy cream

• 2 tablespoons cornstarch

• 1 cup frozen peas

• Fresh parsley, for garnish (optional)

Instructions: 

1. Add the chicken thighs, potatoes, carrots, celery, onion, and garlic to your slow cooker.

2. In a bowl, whisk together the chicken broth, gravy mix, and ranch seasoning. Pour over the ingredients in the slow cooker.

3. Cover and cook on high for 4 hours or low for 6 hours, until the chicken and vegetables are tender.

4. In a small bowl, whisk together the heavy cream and cornstarch until smooth.

5. Stir the cream mixture into the slow cooker, then add the frozen peas.

6. Cover and cook for another 30 minutes, until the stew is creamy and slightly thickened.

7. Garnish with fresh parsley if you’d like, and serve warm!

7. Crockpot BBQ Chicken 

This easy Crockpot BBQ Chicken is the kind of meal you’ll want to keep on repeat — juicy, saucy, and packed with flavor. The chicken slow cooks in a tangy, slightly sweet BBQ sauce until it’s fall-apart tender. Serve it on soft buns, spooned over mashed potatoes, or however you like it — it’s comfort food made simple.

Ingredients (serves 4): 

• 1 pound boneless, skinless chicken breasts

• ¾ cup BBQ sauce

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• 1 tablespoon hot sauce

• 1 tablespoon Worcestershire sauce

• 1 teaspoon brown sugar

• Salt and pepper, to taste

• ¼ cup water or chicken stock

• For serving: buns, mashed potatoes, or your favorite sides

Instructions: 

1. In your slow cooker, combine the BBQ sauce, onion powder, garlic powder, Worcestershire sauce, hot sauce, brown sugar, salt, and pepper. Stir to mix.

2. Add the chicken breasts and pour in the water or chicken stock.

3. Cover and cook on low for 4 hours, or until the chicken is cooked through and tender.

4. Use two forks to shred the chicken directly in the slow cooker. Stir well so it’s coated in all that flavorful sauce.

5. Serve warm on buns, over mashed potatoes, or however you love your BBQ chicken!

8. Crockpot Pepper Steak

This Crockpot Pepper Steak is rich, savory, and packed with tender slices of beef, sweet bell peppers, and a flavorful soy-garlic sauce with just a hint of sweetness. It’s the kind of slow cooker recipe that tastes like you fussed for hours — but really, it’s just a few steps and dinner is ready to serve over rice.

Ingredients (serves 6): 

• 2 pounds flank steak, sliced into ¼-inch strips

• 3–4 tablespoons cornstarch

• 1 large green bell pepper, sliced thick

• 1 large red bell pepper, sliced thick

• 1 medium onion, sliced thick

• 1 (14.5 oz) can petite diced tomatoes, with liquid

• ½ cup beef broth (or water)

• ½ cup soy sauce

• 2–3 tablespoons brown sugar, to taste

• 1 teaspoon Worcestershire sauce

• 3–4 garlic cloves, minced

• 1 teaspoon fresh ginger, peeled and minced

• 1 teaspoon salt

• 1 teaspoon black pepper

• Cooked white rice, for serving

Instructions: 

1. Add the sliced flank steak to your slow cooker and sprinkle the cornstarch over the top. Stir until the meat is evenly coated.

2. Add in the bell peppers, onions, and diced tomatoes with their liquid. If you prefer your peppers to stay a little firmer, wait and add them during the last 1–2 hours of cooking.

3. In a small bowl, whisk together the beef broth, soy sauce, brown sugar, Worcestershire sauce, garlic, ginger, salt, and pepper.

4. Pour the sauce mixture over the steak and veggies in the slow cooker.

5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the beef is tender and the flavors are well developed.

6. Give everything a good stir, then serve hot over white rice. Enjoy!

9. Crockpot White Chicken Chili 

Creamy, cozy, and full of flavor — this Crockpot White Chicken Chili is everything you want in a big comforting bowl. With tender shredded chicken, white beans, sweet corn, and just the right amount of spice, it’s a lighter twist on chili that still brings all the warmth. Bonus: it makes a generous batch, perfect for feeding a crowd or stocking the fridge with leftovers.

Ingredients (serves 8): 

• 2 pounds boneless, skinless chicken breasts

• 1 ½ teaspoons ground cumin

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon chili powder

• ½ teaspoon cayenne pepper

• ½ teaspoon dried oregano

• ½ teaspoon ground coriander

• 4 cups chicken broth

• 1 large onion, diced

• 3–4 cloves garlic, minced

• 2 (4 oz) cans fire-roasted mild diced green chiles

• 1 bay leaf

• 2 (15.5 oz) cans cannellini beans, drained and rinsed

• 1 (15.5 oz) can pinto beans, drained and rinsed

• 1 ½ cups frozen corn, thawed

• 6 oz (¾ block) cream cheese

• Fresh cilantro, for garnish (optional)

Toppings (optional): shredded cheese, sour cream, lime wedges, tortilla strips or chips, sliced avocado

Instructions: 

1. Place the chicken breasts into the bottom of your slow cooker.

2. Sprinkle with cumin, salt, pepper, chili powder, cayenne, oregano, and coriander.

3. Add the chicken broth, diced onion, garlic, green chiles, and top with the bay leaf.

4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and fully cooked.

5. During the last 2 hours of cooking, stir in the cannellini beans, pinto beans, and thawed corn.

6. Scoop about 2 cups of the chili (including some beans) into a blender or food processor and pulse until smooth — or use an immersion blender. Stir the blended mixture back into the slow cooker to help thicken the chili.

7. Remove the chicken, shred it with two forks, then return it to the slow cooker.

8. Add the cream cheese, stir, and let it melt into the chili during the final 10–15 minutes of cooking.

9. Taste and adjust the seasonings if needed. Serve hot with your favorite toppings and enjoy!

10. Crockpot White Enchilada Casserole

This creamy, cheesy Crockpot White Enchilada Casserole is a weeknight winner and a true crowd-pleaser. We’re layering tender shredded chicken, soft corn tortillas, and a dreamy white sauce made with sour cream, green chiles, and melty pepper jack cheese. It all cooks low and slow into the kind of cozy comfort food your whole family will love.

Ingredients (serves 6): 

• 3 cups shredded cooked chicken

• 1 teaspoon garlic salt

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1 teaspoon dried minced onion

• 2 cloves garlic, minced

• 1 (4 oz) can green chiles

• ½ cup chicken broth

• 2 tablespoons cornstarch

• 1¼ cups milk

• ¾ cup sour cream

• 12 corn tortillas

• 2½ cups shredded pepper jack cheese, divided

• Optional toppings: cilantro, jalapeños, scallions

Instructions: 

1. In a medium bowl, mix the shredded chicken with garlic salt, chili powder, cumin, and dried minced onion. Set aside.

2. In a saucepan over medium heat, add the minced garlic, green chiles, and chicken broth. Bring just to a bubble.

3. In a small bowl, whisk the milk with the cornstarch until smooth, then whisk it into the saucepan.

4. Bring back up to a gentle bubble and stir in the sour cream. Once combined, remove from heat and set aside.

5. Set aside ½ cup of the shredded pepper jack cheese for the top.

6. Spray your slow cooker with non-stick spray.

7. Spread a thin layer of the sauce over the bottom of the slow cooker.

8. Layer 4 corn tortillas, then ⅓ of the chicken mixture, ⅓ of the remaining cheese, and ⅓ of the sauce.

9. Repeat the layers two more times until all ingredients are used.

10. Finish with the reserved ½ cup of cheese sprinkled over the top.

11. Cover and cook on LOW for 4 hours.

12. Garnish with your favorite toppings like fresh cilantro, sliced jalapeños, or scallions. Serve and enjoy!

11. Crockpot Dr. Pepper Meatloaf

This Slow Cooker Dr. Pepper Meatloaf is one of those comforting, crowd-pleasing recipes that’s perfect for busy weeknights. It’s everything you want in a classic meatloaf—tender, flavorful, and super satisfying—with a sweet and sticky BBQ glaze made with a splash of Dr. Pepper to take it over the top. I love serving this one over a bed of creamy mashed potatoes. It’s always a hit.

Ingredients (serves 4): 

For the meatloaf:

• ¾ cup milk

• ⅔ cup seasoned bread crumbs

• 2 eggs

• 2 teaspoons dried minced onion

• 1 clove garlic, minced

• 1 tablespoon mustard

• 1 tablespoon BBQ sauce

• 1 tablespoon Worcestershire sauce

• ¼ teaspoon seasoning salt

• ¼ teaspoon black pepper

• 2 pounds lean ground beef

For the glaze:

• ½ cup Dr. Pepper

• ½ cup BBQ sauce

• 2 tablespoons brown sugar

Instructions: 

1. In a large bowl, combine the milk and bread crumbs. Stir until well mixed and let it sit for a couple of minutes.

2. Add the eggs, dried minced onion, garlic, mustard, BBQ sauce, Worcestershire sauce, seasoning salt, black pepper, and ground beef.

3. Mix everything together gently with a wooden spoon (or clean hands!) until fully combined—don’t overmix.

4. Line your slow cooker with foil for easy cleanup and shape the meat mixture into a loaf. Place it right into the bottom of the slow cooker.

5. In a small bowl, whisk together the Dr. Pepper, BBQ sauce, and brown sugar.

6. Pour half of the glaze over the meatloaf.

7. Cover and cook on LOW for 6 hours or HIGH for 4 hours, until cooked through.

8. Optional: Transfer the cooked meatloaf to a baking sheet, brush with the remaining glaze, and broil for 2–3 minutes for a sticky, caramelized finish.

9. Slice and serve hot—mashed potatoes are highly recommended!

12. Crockpot Butternut Squash Soup

This creamy Crockpot Butternut Squash Soup is the definition of cozy comfort food. It’s gently spiced with warm flavors like cumin, turmeric, and coriander, and finished with creamy coconut milk for a silky-smooth texture. The slow cooker does all the heavy lifting, making this a super simple yet satisfying soup to come home to. Perfect for chilly evenings or as a light, healthy lunch.

Ingredients (serves 4): 

• 2 butternut squash, peeled and cubed

• 1 onion, peeled and quartered

• 3 cloves garlic, peeled

• 2 cups vegetable broth

• ½ cup coconut milk

• 1 tablespoon olive oil

• ¼ teaspoon ground cumin

• ¼ teaspoon ground coriander

• ¼ teaspoon ground turmeric

• ¼ teaspoon salt, or to taste

• ¼ teaspoon black pepper, or to taste

Instructions: 

1. Peel and cube the butternut squash, and prep the onion and garlic.

2. Add the olive oil to the base of your slow cooker.

3. Toss in the cubed squash, quartered onion, garlic, vegetable broth, coconut milk, and all the spices. Give everything a good stir.

4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the squash is soft and fork-tender.

5. Use an immersion blender to blend the soup until smooth and creamy. (Or transfer carefully to a blender in batches.)

6. Taste and adjust the seasoning if needed.

7. Ladle into bowls and serve warm. A swirl of coconut milk or an extra crack of pepper on top makes it extra special.

13. Crockpot Rump Beef Roast

This Crockpot Rump Roast is a classic slow-cooked dinner — tender beef, buttery baby potatoes, and sweet carrots, all infused with herbs and cooked in a rich beefy broth. It practically cooks itself and fills the house with cozy, comforting smells. Perfect for Sunday dinner or any day you want something hearty without the effort.

Ingredients (serves 4): 

• 2.5 lbs rump roast

• 1.5 lbs yellow baby potatoes

• 1 lb baby carrots

• 3 cups beef broth

• 1 onion, peeled and quartered

• 1 sprig rosemary

• 3–4 sprigs thyme

• 1 teaspoon salt, or to taste

• 1 teaspoon black pepper, or to taste

Instructions: 

1. Place the rump roast in the bottom of your slow cooker and season generously with salt and pepper.

2. Peel and quarter the onion, then add it to the pot along with the potatoes, carrots, beef broth, rosemary, and thyme.

3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the veggies are cooked through.

4. Once done, slice the roast and serve everything warm, spooning some of that flavorful broth over the top.

14. Crockpot Mongolian Beef

This takeout-style Mongolian beef is rich, comforting, and surprisingly easy to make in the slow cooker. We’re using flank steak for that perfect tender bite, and cooking it low and slow in a sweet and savory soy-based sauce with garlic, ginger, and a splash of sesame oil. Perfect over fluffy rice for a no-fuss dinner that hits all the right notes.

Ingredients (serves 4): 

• 1 lb flank steak

• Salt and black pepper, to taste

• ¼ cup cornstarch

• 2 tbsp vegetable oil

• 3 garlic cloves, minced

• 1 inch fresh ginger, minced

• ½ cup reduced-sodium soy sauce

• ⅓ cup brown sugar

• ¼ cup water

• 1 tbsp sesame oil

• 1 scallion, thinly sliced (for garnish)

• 1 tbsp sesame seeds (for garnish)

Instructions: 

1. Thinly slice the flank steak against the grain, then dice into bite-sized pieces. Season with salt and pepper, and toss with cornstarch until well coated.

2. Drizzle the vegetable oil into the bottom of your slow cooker and add the steak.

3. Add in the garlic, ginger, soy sauce, brown sugar, sesame oil, and water. Stir everything together so the beef is well coated.

4. Cover and cook on LOW for 4–5 hours or HIGH for 2.5 hours, until the beef is tender and the sauce has thickened slightly.

5. Just before serving, give everything a good stir. Garnish with sliced scallions and a sprinkle of sesame seeds.

6. Serve hot over rice, and enjoy that cozy takeout-at-home goodness.

15. Crockpot Honey Garlic Chicken

Sweet, sticky, garlicky perfection—all made in the slow cooker. This Crockpot Honey Garlic Chicken is packed with flavor from soy sauce, hoisin, toasted sesame oil, and a generous amount of garlic. It’s a comforting, crowd-pleasing dinners that is so easy to prep. Serve it over rice and sprinkle with scallions and sesame seeds for a cozy weeknight win.

Ingredients (serves 4): 

• 2 lbs (about 4 pieces) boneless skinless chicken breast

• 1 cup reduced sodium soy sauce

• ½ cup honey

• ¼ cup hoisin sauce

• 1 tbsp rice vinegar

• 1 tbsp toasted sesame oil

• 6–8 garlic cloves, grated

• ¼ tsp salt, or to taste

• ¼ tsp black pepper, or to taste

• 2 scallions, sliced (for garnish)

• 1 tsp sesame seeds (for garnish)

Instructions: 

1. Add the chicken breasts to your slow cooker.

2. In a bowl (or straight into the slow cooker), mix together the soy sauce, honey, hoisin sauce, rice vinegar, toasted sesame oil, grated garlic, salt, and pepper. Stir to combine well.

3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Flip the chicken halfway through if you’re around.

4. Once the chicken is cooked through and tender, shred it directly in the slow cooker. A hand mixer makes it super quick, but two forks work too!

5. Give everything a good stir so that the chicken is coated in the sauce.

6. Serve hot over rice, and garnish with scallions and sesame seeds.

16. Crockpot Taco Soup 

When it comes to hearty crockpot meals, this is always a winner! It’s packed with both chicken and meatballs, and I love the Mexican flavors for bringing a little extra flair to the table. 

Ingredients (serves 6):

• 8 cups chicken stock
• 2 (14 oz) cans of diced tomato, drained
• 1 lbs. chicken breasts
• 1 lbs. ground beef
• ½ head cabbage
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper, or to taste
• 1 tsp salt, or to taste

Toppings:

• Avocado
• Lime
• Cilantro
• Dollop of sour cream
• Shredded Mexican cheese

Instructions:

• Begin by seasoning the ground beef with half of the salt and pepper, and then shaping it into meatballs that are approximately 1 tbsp in size.
• Next, cut the cabbage in half and then slice it into small strips.
• In your slow cooker, combine the chicken breast, meatballs, diced tomatoes, cabbage, all the seasoning, and the stock.
• Set the slow cooker to cook for 7-8 hours on low or 4-5 hours on high.
• Once the cooking time is complete, ladle the soup into bowls and garnish with sliced avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.

I hope you found a few new favorites to add to your cold-weather rotation—or even just your next busy weeknight dinner. If you try one, I’d love to hear what you think!