14 Best Ever Crockpot Meal Prep Recipes

A collection of meal prep friendly crockpot recipes, perfect for busy weeknights when you want a balanced meal on the table with the least possible amount of fuss, and minimal clean-up! Meal prepping is my favorite life hack for those times when I’m just super busy, and my trusty crockpot makes it so easy to ensure that I’m feeding my family healthy, balanced meals without spending hours in the kitchen. 

Here’s why I think you’ll love these recipes:

• If you’ve got a busy schedule, these ideas will make life so much easier! Just prep one meal, and you’ve got lots of options for the week ahead
• They’re healthy and balanced, and you’ll find recipes here that are high in protein and packed with colorful veggies
• I’ve included lots of different serving suggestions so you can shake up your weekly menus and have lots of variety. Meal prepping doesn’t have to mean eating the same dinners over and over again, and I’m sharing various ideas for serving each recipe so you can keep things fresh and exciting!
• They’re great for freezing, so you can prep a big batch and set aside some portions to enjoy at a later date
• They’re so easy to prepare – some are dump and go, and some have just a couple of steps – and all of them are beginner friendly! 

Let’s get straight into the recipes… 

1. Crockpot Shredded Buffalo Chicken

Crockpot shredded buffalo chicken is a meal prep superstar! It’s juicy, spicy, and packed with flavor—so good as a staple that the whole family will love. This easy recipe requires minimal effort but delivers maximum taste, making it a must-have for busy weeknights.

Serves: 6

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 3/4 cup buffalo sauce (such as Frank’s RedHot)
• 2 tbsp ranch seasoning mix
• 1/4 cup unsalted butter, cut into small pieces
• 1/2 cup chicken broth
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Optional garnish: chopped green onions, crumbled blue cheese

Instructions

1. Prepare the Crockpot: Add the chicken breasts to the bottom of the crockpot. Pour in the chicken broth to keep the chicken moist while cooking.
2. Season and Sauce: Sprinkle the ranch seasoning, garlic powder, and black pepper over the chicken. Pour the buffalo sauce on top, and scatter the butter pieces evenly over everything.
3. Cook Low and Slow: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shreddable.
4. Shred the Chicken: Use two forks to shred the chicken directly in the crockpot. Stir the chicken into the sauce to ensure every bite is coated in spicy, buttery goodness.
5. Serve or Store: Serve immediately or portion into meal prep containers for the week. It can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Ways to Use Buffalo Chicken for Meal Prep

• Buffalo Chicken Wraps: Add to tortillas with lettuce, ranch dressing, and shredded cheese.
• Buffalo Chicken Bowls: Serve over rice or cauliflower rice with avocado and roasted veggies.
• Buffalo Chicken Sandwiches: Pile onto a toasted bun with coleslaw and extra buffalo sauce.
• Buffalo Chicken Salads: Toss with greens, cherry tomatoes, blue cheese crumbles, and ranch dressing.

2. Crockpot Shredded Beef Tacos

Juicy, tender, and packed with flavor, crockpot shredded beef tacos are a game-changer for meal prep. Whether you’re stuffing them into warm tortillas, piling them over rice, or making taco bowls, this slow-cooked beef is rich, satisfying, and unbelievably easy to make.

Serves: 6-8

Ingredients

• 3 lbs beef chuck roast
• 1 cup beef broth
• 1 (15 oz) can diced tomatoes with green chilies (or fire-roasted tomatoes)
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp taco seasoning (store-bought or homemade)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro (optional)

For Serving

• Corn or flour tortillas
• Diced avocado or guacamole
• Chopped red onion
• Cotija cheese or shredded cheese
• Fresh cilantro
• Lime wedges

Instructions

1. Prepare the Beef: Pat the beef chuck roast dry with a paper towel and season with salt, pepper, and taco seasoning.
2. Layer the Crockpot: Place the diced onions and minced garlic at the bottom of the crockpot. Add the beef on top.
3. Add the Flavor: Pour in the beef broth, diced tomatoes, cumin, and smoked paprika. Squeeze in the fresh lime juice.
4. Slow Cook: Cover and cook on low for 8-10 hours or high for 4-5 hours, until the beef is fall-apart tender.
5. Shred the Beef: Remove the beef from the crockpot and shred it using two forks. Return it to the crockpot and stir to coat it in the flavorful juices.
6. Serve & Store: Serve immediately in tortillas with toppings, or store in an airtight container for up to 4 days in the fridge. It can also be frozen for up to 3 months.

Meal Prep Ideas for Shredded Beef

• Taco Bowls: Serve over rice with black beans, avocado, and salsa.
• Beef Quesadillas: Layer beef and cheese in a tortilla, then crisp in a skillet.
• Beef Burritos: Wrap in a large tortilla with rice, beans, cheese, and salsa.
• Lettuce Wraps: Swap the tortilla for crisp lettuce for a lighter option.

3. Crockpot Salsa Verde Chicken

Crockpot salsa verde chicken is a zesty, tangy, and ridiculously easy meal prep staple. Slow-cooked in a flavorful salsa verde sauce, this juicy shredded chicken is perfect for tacos, burrito bowls, salads, or even stuffed into baked sweet potatoes.

Serves: 6

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 ½ cups salsa verde (store-bought or homemade)
• ½ cup chicken broth
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped (optional)

For Serving

• Warm tortillas
• Sliced avocado or guacamole
• Shredded cheese
• Chopped fresh cilantro
• Lime wedges
• Sour cream

Instructions

1. Prepare the Crockpot: Place the diced onion and minced garlic at the bottom of the crockpot.
2. Layer the Chicken: Add the chicken breasts (or thighs) on top.
3. Add the Flavor: Pour in the salsa verde, chicken broth, cumin, salt, and black pepper. Stir slightly to coat the chicken.
4. Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fork-tender.
5. Shred the Chicken: Remove the chicken and shred it using two forks. Return it to the crockpot and stir it into the sauce.
6. Finish with Lime & Cilantro: Stir in the lime juice and fresh cilantro for a pop of freshness.
7. Serve & Store: Serve immediately in tacos, burrito bowls, or salads, or store in the fridge for up to 4 days. It can also be frozen for up to 3 months.

Meal Prep Ideas for Salsa Verde Chicken

• Taco Night: Load up corn tortillas with shredded chicken, avocado, cotija cheese, and fresh cilantro.
• Burrito Bowls: Serve over rice or cauliflower rice with beans and fajita veggies.
• Quesadillas: Add shredded chicken and cheese to a tortilla and crisp it in a pan.
• Salads: Toss into a fresh green salad with a creamy dressing.
• Stuffed Sweet Potatoes: Spoon chicken into baked sweet potatoes and top with avocado.

4. Crockpot Steak Bites

Crockpot steak bites are juicy, tender, and packed with bold flavor. Slow-cooked in a rich garlic butter sauce, they’re the ultimate easy meal prep protein. Serve them over mashed potatoes, rice, or roasted veggies for a fuss-free dinner that tastes like a steakhouse classic!

Serves: 4-6

Ingredients

• 2 lbs sirloin steak or chuck roast, cut into 1-inch cubes
• 3 tbsp butter, melted
• ½ cup beef broth
• 4 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp dried thyme
• Optional garnish: chopped parsley, red pepper flakes

For Serving

• Mashed potatoes
• Rice or cauliflower rice
• Roasted vegetables
• Garlic bread

Instructions

1. Prepare the Steak: Pat the steak bites dry with a paper towel to remove excess moisture. Season with salt, pepper, smoked paprika, and onion powder.
2. Sear for Extra Flavor (Optional): Heat 1 tbsp butter in a skillet over medium-high heat. Sear the steak bites for 1-2 minutes per side until browned (this step adds extra flavor but can be skipped if short on time).
3. Layer the Crockpot: Add the steak bites to the crockpot. Pour in the beef broth, Worcestershire sauce, soy sauce, minced garlic, and dried thyme. Stir to combine.
4. Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the steak is tender and infused with flavor.
5. Add Butter & Serve: Stir in the melted butter just before serving for extra richness. Garnish with chopped parsley or red pepper flakes for a little kick.
6. Meal Prep & Store: Serve immediately or store in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.

Meal Prep Ideas for Steak Bites

• Steak & Mashed Potatoes: Serve over creamy mashed potatoes with a drizzle of garlic butter.
• Steak Bowls: Pair with rice or quinoa and roasted veggies for a balanced meal.
• Steak & Eggs: Reheat leftovers for a protein-packed breakfast with scrambled eggs.
• Steak Salad: Toss into a fresh salad with blue cheese crumbles and balsamic dressing.

5. Crockpot Pork Carnitas

Crockpot pork carnitas are juicy, fall-apart tender, and bursting with bold citrus and spice flavors. Slow-cooked until perfectly shreddable, then crisped up for extra texture, these carnitas are perfect for tacos, burrito bowls, nachos, and meal prep-friendly dinners!

Serves: 6-8

Ingredients

• 3-4 lbs boneless pork shoulder, trimmed of excess fat
• 1 tbsp olive oil
• 1 cup orange juice (freshly squeezed for best flavor)
• ½ cup lime juice (freshly squeezed)
• ½ cup chicken broth
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp ground cinnamon (optional, for depth of flavor)
• 1 bay leaf

For Serving

• Warm corn or flour tortillas
• Chopped white onion
• Fresh cilantro
• Lime wedges
• Avocado slices
• Cotija cheese

Instructions

1. Prepare the Pork: Pat the pork shoulder dry with paper towels and rub it all over with salt, pepper, chili powder, cumin, smoked paprika, oregano, and cinnamon.
2. Sear for Extra Flavor (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the pork for 2-3 minutes per side until browned.
3. Layer the Crockpot: Place the diced onions and minced garlic at the bottom of the crockpot. Add the pork on top. Pour in the orange juice, lime juice, and chicken broth. Add the bay leaf.
4. Slow Cook: Cover and cook on low for 8-10 hours or high for 4-5 hours, until the pork is tender and easily shreds with a fork.
5. Shred the Pork: Remove the pork from the crockpot and shred it using two forks. Discard the bay leaf. If desired, return the shredded pork to the crockpot to soak up the juices.
6. Crisp Up the Carnitas: (Optional, but recommended for authentic texture) Heat a large skillet over medium-high heat. Add the shredded pork and cook for 3-5 minutes, stirring occasionally, until crispy on the edges.
7. Serve & Store: Serve immediately in tacos or burrito bowls, or store in the fridge for up to 4 days. Carnitas also freeze well for up to 3 months.

Meal Prep Ideas for Pork Carnitas

• Tacos: Stuff into warm tortillas with onion, cilantro, and cotija cheese.
• Burrito Bowls: Serve over rice or quinoa with black beans, salsa, and avocado.
• Carnitas Nachos: Pile onto tortilla chips with cheese, salsa, and jalapeños.
• Carnitas Breakfast Hash: Toss with roasted potatoes and top with a fried egg.
• Carnitas Quesadillas: Layer with cheese in a tortilla and cook until crispy.

6. Crockpot Creamy Garlic Chicken

Rich, comforting, and full of garlicky goodness, crockpot creamy garlic chicken is the ultimate meal prep dinner. The slow-cooked chicken is smothered in a velvety garlic cream sauce that’s perfect for spooning over mashed potatoes, pasta, or rice. Plus, it’s super easy to make—all you have to do is toss everything in the crockpot and let it do its magic!

Serves: 4-6

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs)
• 1 cup chicken broth
• 1 cup heavy cream (or half-and-half)
• 6 cloves garlic, minced
• 1 tbsp butter
• 1 tsp Italian seasoning
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp smoked paprika
• 2 tbsp cornstarch + 2 tbsp water (to thicken sauce)
• ½ cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (for garnish)

For Serving

• Mashed potatoes
• Rice or cauliflower rice
• Pasta
• Steamed vegetables

Instructions

1. Prepare the Crockpot: Place the chicken breasts (or thighs) in the bottom of the crockpot.
2. Add the Flavor: Pour in the chicken broth, then add the minced garlic, butter, Italian seasoning, salt, black pepper, onion powder, and smoked paprika.
3. Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds with a fork.
4. Make It Creamy: In a small bowl, whisk together cornstarch and water to make a slurry. Pour it into the crockpot along with the heavy cream and Parmesan cheese. Stir to combine.
5. Thicken the Sauce: Cover and cook for another 15-20 minutes on high until the sauce thickens.
6. Shred or Slice: You can either shred the chicken for a creamy pulled chicken dish or leave it whole and spoon the sauce over the top.
7. Serve & Store: Serve immediately over mashed potatoes, pasta, or rice. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Meal Prep Ideas for Creamy Garlic Chicken

• Garlic Chicken Pasta: Toss the shredded chicken and sauce with cooked pasta for a creamy, garlicky meal.
• Rice Bowls: Serve over rice with steamed broccoli or sautéed spinach.
• Low-Carb Option: Spoon over mashed cauliflower or zucchini noodles.
• Sandwiches: Pile shredded garlic chicken onto toasted sandwich rolls for a comforting meal.

7. Crockpot Shredded Chicken

Shredded chicken is the ultimate healthy meal prep option —versatile, easy to make, and perfect for everything from tacos to salads. With just a few ingredients, this crockpot recipe delivers tender, juicy chicken that’s full of flavor and ready to transform your weeknight dinners. 

Serves: 6

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup chicken broth or water
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Prepare the Crockpot: Place the chicken breasts in the crockpot. Sprinkle garlic powder, onion powder, paprika, oregano, salt, and pepper evenly over the chicken.
2. Add Liquid: Pour chicken broth or water over the chicken to keep it moist as it cooks.
3. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shreds with a fork.
4. Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot to soak up the flavorful juices.
5. Serve: Use the shredded chicken in tacos, wraps, salads, or casseroles. It’s even great on its own as a high-protein meal option.

Meal Prep Ideas for Shredded Chicken

• Tacos & Wraps: Serve in tortillas with salsa, avocado, and cheese.
• Chicken Salads: Toss with greens, cherry tomatoes, and a creamy dressing.
• Rice Bowls: Pair with brown rice, black beans, and roasted veggies.
• Chicken Sandwiches: Pile onto toasted sandwich buns with BBQ sauce or pesto.
• Soups & Casseroles: Stir into soups, enchiladas, or casseroles for an easy protein boost.

8. Crockpot Greek Lemon Chicken

Bright, zesty, and packed with Mediterranean flavors, this crockpot Greek lemon chicken is an easy and healthy meal prep favorite. Slow-cooked with lemon, garlic, and herbs, this juicy, tender chicken pairs perfectly with rice, roasted veggies, or pita bread for a satisfying meal.

Serves: 4-6

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs)
• ½ cup chicken broth
• ¼ cup fresh lemon juice (about 2 lemons)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp onion powder
• ½ tsp smoked paprika (optional, for depth)
• 1 tbsp red wine vinegar
• 1 tsp honey (optional, for balance)
• ½ cup kalamata olives (optional, for extra Mediterranean flavor)

For Serving

• Crumbled feta cheese
• Fresh parsley or dill
• Lemon wedges
• Rice, orzo, or roasted potatoes
• Pita bread

Instructions

1. Prepare the Crockpot: Place the chicken in the bottom of the crockpot.
2. Make the Marinade: In a small bowl, whisk together chicken broth, lemon juice, olive oil, garlic, oregano, basil, salt, pepper, onion powder, smoked paprika, red wine vinegar, and honey.
3. Pour & Slow Cook: Pour the marinade over the chicken. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
4. Shred or Slice: Remove the chicken from the crockpot. You can either shred it for a juicy, sauce-soaked meal or slice it for a more traditional serving.
5. Garnish & Serve: Stir in kalamata olives (if using). Serve with rice, orzo, or roasted potatoes, and garnish with feta cheese and fresh parsley.
6. Store for Later: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Meal Prep Ideas for Greek Lemon Chicken

• Greek Chicken Bowls: Serve over rice with cherry tomatoes, cucumbers, and feta.
• Pita Wraps: Stuff shredded chicken into pita bread with tzatziki and greens.
• Mediterranean Salad: Toss with mixed greens, olives, and a lemon vinaigrette.
• Lemon Chicken Orzo: Serve with cooked orzo pasta and a sprinkle of Parmesan.
•  

9. Crockpot BBQ Pulled Chicken

This crockpot BBQ pulled chicken is tender, juicy, and packed with smoky-sweet barbecue flavor! It’s a simple, crowd-pleasing dish perfect for sandwiches, tacos, or even a salad topping. 

Serves: 6

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 1/2 cups barbecue sauce (your favorite brand or homemade)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)

Instructions

1. Prepare the Chicken: Place the chicken in the crockpot.
2. Make the Sauce: In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
3. Combine: Pour the sauce over the chicken in the crockpot, making sure it’s fully coated.
4. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
5. Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and mix it well with the sauce. Let it sit for another 10–15 minutes to soak up the flavors.
6. Serve: Serve the BBQ pulled chicken on hamburger buns, in tacos, or over a bed of rice. Garnish with coleslaw or pickles for an extra touch.

Meal Prep Ideas for BBQ Pulled Chicken

• BBQ Chicken Sandwiches: Serve on a bun with coleslaw and pickles.
• BBQ Chicken Sliders: Use small buns for a fun, party-friendly version.
• BBQ Chicken Bowls: Serve over rice with black beans, corn, and avocado.
• BBQ Chicken Tacos: Load into tortillas with shredded lettuce and cheese.
• BBQ Chicken Pizza: Use as a topping for homemade pizza with red onion and mozzarella.

10. Crockpot Shredded Chicken Tacos

These crockpot shredded chicken tacos are the ultimate easy dinner. Juicy, flavorful chicken seasoned with taco spices cooks slowly until it’s tender enough to shred. It’s a healthy, versatile dish perfect for taco night or meal prep. 

Serves: 6