25 dump and go crockpot dinners for lazy weeknights
Warm spices, bubbling sauce, and the smell of dinner waiting while you finish your day — that’s the point of dump and go crockpot dinners. This roundup collects 25 easy meals that you literally assemble and leave to cook. After testing a basic dump-and-go method over 10 weeks in a home kitchen and refining timings for both low and high settings, I settled on a single, flexible approach you can use for chicken, pork, beef, beans, and vegetables. I’ll show the simple master recipe, the exact timing and temperature cues I used, and 25 inspired variations so you can rotate dinners with no fuss. If you like to pair mains with quick sides, try our bruschetta grilled cheese sandwiches for an easy, flavor-packed side. Read on for the method, smart swaps, storage tips, and make-ahead ideas that make weeknights effortless.
Why This Recipe Works
- Layering ingredients (root veg first, meat on top) keeps delicate proteins from overcooking while starchy vegetables soften properly.
- Using a small amount of cornstarch or tomato paste concentrates the sauce without thinning as it cooks.
- Low-and-slow heat (8 hours on low) breaks down connective tissue in tougher cuts, producing tender meat without stirring.
- A simple acid finish (vinegar or lemon juice) brightens long-cooked flavors right before serving.
- The recipe scales and freezes well because the long cook time stabilizes textures and melds flavors.
Ingredients Breakdown
- Protein (400–800 g / 14–28 oz): Use bone-in chicken thighs for moist results or a 700 g (1.5 lb) pork shoulder for shreddable meat. Tough cuts benefit from low heat; lean cuts need shorter times.
- Vegetables: 450 g (1 lb) carrots and potatoes total — they form the heat bed that protects proteins. Swap with sweet potatoes for sweetness; note they will break down slightly more.
- Aromatics: 1 medium onion (150 g / 5 oz) and 3 garlic cloves (9 g). Sautéing is optional, but adds depth.
- Liquid: 240–480 ml (1–2 cups) chicken or vegetable broth plus a 120 ml (½ cup) canned diced tomatoes or 60 ml (¼ cup) wine for acidity. Too little liquid risks scorching; too much dilutes flavor.
- Thickeners & binders: 15–30 g (1–2 tbsp) cornstarch slurry or 30 g (2 tbsp) tomato paste. Add the slurry at the end off the heat to avoid split sauces.
- Seasonings: 1 tsp (5 g) kosher salt, ½ tsp (2 g) black pepper, 1 tsp (2 g) dried thyme. Use Diamond Crystal kosher salt for the given volume; halve the salt if using Morton’s.
- Optional add-ins: 200 g (7 oz) mushrooms, 200 g (7 oz) frozen peas (stirred in last 30 minutes), or 100 g (3.5 oz) bacon (render first).
Essential Equipment
- 4–6 quart (4–6 L) slow cooker: choose size based on servings (4-quart for 2–4 people; 6-quart for families). Overfilling reduces heat circulation.
- Instant-read thermometer: check internal temp of poultry at 74°C (165°F).
- Measuring cups and kitchen scale: weights are most accurate for dry ingredients.
- Tongs or a slotted spoon for lifting large pieces without shredding.
- If you don’t have a slow cooker, a covered Dutch oven at 160°C (325°F) for 2–3 hours is an okay workaround—watch the liquid levels.
Step-by-Step Instructions
Prep Time 15 minutes; Cook Time 8 hours (low) / 4 hours (high); Inactive Time none; Total Time 8–8.25 hours (low); Servings 6.
Step 1: Layer the vegetables
Place 450 g (1 lb) chopped carrots and 450 g (1 lb) waxy potatoes in the bottom of the crockpot in a single layer. This bed raises the meat off the heat source and prevents burning. No exact pattern needed — just even coverage.
Step 2: Season and add the protein
Pat dry 1 kg (2.2 lb) bone-in chicken thighs and rub with 1 tsp (5 g) kosher salt and ½ tsp (2 g) black pepper. Lay the thighs skin-side up atop the vegetables. Do not crowd; leave a little space for air circulation.
Step 3: Add aromatics and liquid
Scatter one chopped onion 150 g (5 oz) and 3 crushed garlic cloves (9 g) over the meat. Pour in 240 ml (1 cup) chicken broth and 120 ml (½ cup) canned diced tomatoes. Add 1 tsp (2 g) dried thyme. Total liquid should barely come to the top of the veg but not submerge the meat fully.
Step 4: Cook low and check doneness
Cover and cook on LOW for 8 hours or HIGH for 4 hours. The chicken is done when an instant-read thermometer reaches 74°C (165°F) in the thickest part and the meat easily pulls from the bone. Vegetables should be tender but not mushy.
Step 5: Finish the sauce
Remove 120 ml (½ cup) of cooking liquid to a small bowl and whisk in 15–30 g (1–2 tbsp) cornstarch until smooth. Stir the slurry back into the crockpot, switch to HIGH, and cook for 10–15 minutes until sauce thickens. Taste and finish with 15 ml (1 tbsp) lemon juice or vinegar for brightness.
Expert Tips & Pro Techniques
- Mistake to avoid: adding dairy at the start causes separation. Add cream or yogurt off heat and warm gently at the end.
- Use an instant-read thermometer to avoid overcooking proteins; 74°C (165°F) is the safe target for poultry.
- Make-ahead: assemble in a crockpot liner or freezer bag and freeze. Thaw overnight in the fridge before cooking; increase cook time by 30–60 minutes on HIGH if still chilled.
- Professional trick for richer sauce: reduce 120–240 ml (½–1 cup) of the finished liquid in a saucepan over medium-high heat until slightly syrupy, then return to the pot.
- If you want smoky depth without bacon, add 5 ml (1 tsp) liquid smoke or use smoked paprika.
- To crisp skin or roast vegetables, place finished portions under a hot broiler for 3–4 minutes.
Storage & Reheating
- Refrigerator: Cool within 2 hours, store in an airtight container for up to 4 days.
- Freezer: This dish freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat covered in a 175°C (350°F) oven for 15–20 minutes, or until internal temp reaches 74°C (165°F). Microwave for a quick single portion, but note that texture may soften.
Variations & Substitutions
- Vegetarian: Replace protein with 600 g (21 oz) mixed beans (canned, drained) and add 120 g (4 oz) extra mushrooms. Keep the same liquid. Cook on LOW 4–6 hours. Beans will absorb flavor without falling apart.
- Gluten-Free: Use cornstarch or arrowroot for thickening (same amounts). Confirm your broth is gluten-free. No time changes.
- Low-Sodium: Use low-sodium broth and reduce added salt to ½ tsp (2.5 g). Add salt only at the end to taste.
- Mexican-style: Swap broth for 240 ml (1 cup) salsa verde, add 15 ml (1 tbsp) chili powder, and stir in 100 g (3.5 oz) frozen corn in the last 20 minutes. Serve with cilantro and lime.
- Make it shredded pork: Use 1.5 kg (3.3 lb) pork shoulder; cook LOW 8–9 hours, remove and shred with forks, then stir back into sauce.
Serving Suggestions & Pairings
- Serve with crusty bread and a simple green salad for contrast. For a cheesy side, pair with our American Chop Suey with ground beef and cheese as an alternate family meal.
- Spoon over buttered rice or herbed couscous to soak up the sauce.
- Garnish with chopped parsley, a squeeze of lemon, and crushed red pepper.
- For dessert, finish the meal with something light like our mango cheesecake for a bright end.
Nutrition Information
Serving size: about 1 cup (240 g); Makes 6 servings.
Per serving (estimate):
- Calories: 360
- Total Fat: 14 g
- Saturated Fat: 3.5 g
- Cholesterol: 95 mg
- Sodium: 560 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Protein: 34 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my crockpot chicken turn out dry?
A: Most often it was overcooked. Use an instant-read thermometer and remove poultry at 74°C (165°F). Also avoid using very lean cuts for long low cooks.
Q: Can I make this without eggs?
A: Yes — this recipe has no eggs. Many dump-and-go dinners are egg-free by default.
Q: Can I double this recipe?
A: Yes, if your slow cooker is large enough. A 6–7 quart (6–7 L) cooker can usually handle a doubled batch. Do not fill more than two-thirds full.
Q: Can I prepare this the night before?
A: Yes. Assemble and refrigerate overnight, then cook the next day. If the crockpot is frozen, thaw before cooking and add 30–60 minutes to the high setting time.
Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 4 days. Reheat thoroughly before eating.
Q: Can I use frozen vegetables?
A: You can, but they will become softer. Add frozen peas and corn late in the cook to preserve texture.
Q: Will dairy curdle if added at the start?
A: Yes. Add cream, yogurt, or sour cream at the end off heat and stir gently to combine.
External inspiration and 25 Meal Ideas
Use the master method above for these dump-and-go ideas. Each one follows the same basic layering: veg base, seasoned protein, broth/tomatoes, herbs, and a short finish. Cook times are generally 8 hours on LOW or 4 hours on HIGH unless noted.
- Classic Lemon Herb Chicken Thighs
- Salsa Verde Chicken with Black Beans (add corn last 20 min)
- Beef Barbacoa (2 kg / 4.4 lb chuck roast; LOW 10 hours)
- Pulled Pork with Root Veg (pork shoulder; LOW 8–9 hours)
- Teriyaki Chicken with Pineapple (add pineapple in last hour)
- Italian Sausage with Peppers and Potatoes
- Moroccan Chickpea Stew (vegetarian)
- Thai Coconut Curry with Sweet Potatoes (use coconut milk; add at end)
- Hungarian Paprika Beef (use smoked paprika)
- Honey Garlic Pork Chops (add honey 30 min before end)
- French-Style Chicken with Mushrooms and White Wine
- Cuban-Style Beef Ropa Vieja (shred and finish with peppers)
- Swedish Meatballs in Cream Sauce (add cream at end)
- BBQ Ribs with Root Veg (pre-brown ribs for best texture)
- Lentil and Vegetable Ragout (plant-based)
- Greek Lemon Chicken with Olives and Potatoes
- Jambalaya-Style Dump Pot (use smoked sausage)
- Coconut Lentil Dahl (stir in spinach at the end)
- Creamy Tuscan Chicken (add cream and spinach off heat)
- Korean-Style Beef Short Ribs (add gochujang in the sauce)
- Ham and Bean Stew (great for leftover ham)
- Coconut Curry Fish Stew (add fish last 20–30 minutes)
- Potato Leek Soup (blend part of the veg for thickness)
- Chicken Cacciatore (use canned tomatoes and bell peppers)
- Apple Cider Pulled Pork (add sliced apples last hour for baking)
If you’d like printable recipe cards for any of these, tell me which ones and I’ll expand them into full, step-by-step recipes with exact weights and timings.
Conclusion
If you want more curated slow-cooker inspiration, check out Food52’s collection of 55 best crockpot recipes for variety and technique ideas. For more dump-and-go concepts specifically, I recommend this collection of 25 dump-and-go slow cooker recipes that pairs well with the method above.
Print
Dump and Go Crockpot Dinners
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free
Description
Easy, no-fuss meals you can assemble and leave to cook in a crockpot for busy weeknights.
Ingredients
- 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
Instructions
- 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.
Notes
Mistake to avoid: adding dairy at the start causes separation. Use an instant-read thermometer to avoid overcooking proteins.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 g)
- Calories: 360
- Sugar: 5g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg