25 Must-Try Dump and Go Crockpot Dinners (Lazy Dinner Ideas)

Easy, no-fuss meals you can assemble and leave to cook in a crockpot for busy weeknights.

Scale

1 kg (2.2 lb) bone-in chicken thighs
450 g (1 lb) chopped carrots
450 g (1 lb) waxy potatoes
1 medium onion (150 g / 5 oz), chopped
3 garlic cloves (9 g), crushed
240 ml (1 cup) chicken broth
120 ml (½ cup) canned diced tomatoes
1 tsp (5 g) kosher salt
½ tsp (2 g) black pepper
1 tsp (2 g) dried thyme
15–30 g (1–2 tbsp) cornstarch slurry or 30 g (2 tbsp) tomato paste
15 ml (1 tbsp) lemon juice or vinegar (for finishing)
Optional: 200 g (7 oz) mushrooms, 200 g (7 oz) frozen peas, or 100 g (3.5 oz) bacon

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Layer the vegetables by placing chopped carrots and potatoes in the bottom of the crockpot in a single layer.
Season and add the protein by patting dry the chicken thighs and rubbing with salt and pepper, laying them skin-side up on the vegetables.
Add aromatics and liquid by scattering the chopped onion and crushed garlic over the meat. Pour in chicken broth and diced tomatoes, and add dried thyme.
Cook low and check doneness by covering and cooking on LOW for 8 hours or HIGH for 4 hours until the chicken reaches 74°C (165°F).
Finish the sauce by removing some cooking liquid to whisk with cornstarch, then stir back in and cook on HIGH for an additional 10–15 minutes before adding lemon juice or vinegar.

Mistake to avoid: adding dairy at the start causes separation. Use an instant-read thermometer to avoid overcooking proteins.