Halloween nights can get busy with family activities and events. A crockpot lets you put dinner together in the morning and have it ready later. This list shares 15 dinner ideas that fit the season and require little hands on time. The recipes use common ingredients and focus on meals the whole family can eat. They work well for weeknights when you need something simple.
Helpful Tips Before You Start
These tips will help your Halloween crockpot dinners turn out well every time.
Use a Liner for Easy Cleanup
Place a slow cooker liner in the pot before adding ingredients. It saves time on messy sauces or cheesy dishes after dinner.
Thaw All Meat Ahead
Thaw meat fully in the fridge overnight. This helps it cook evenly and keeps the dish safe.
Chop Vegetables the Day Before
Prep onions, peppers, and other veggies the night before. Store them in a sealed container so assembly takes just minutes in the morning.
Check the Liquid at the Halfway Point
Lift the lid once during cooking to see if extra broth is needed. Some crockpots cook drier than others.
Add Final Garnishes at the Table
Keep Halloween touches like olive eyes or parsley webs separate until serving. They look fresh and do not get soggy in the pot.
Slow Cooker Spiced Pumpkin Chicken Chili
This chili brings together tender chicken and creamy pumpkin with warm spices for a hearty fall meal. It works well for busy weeknights or casual Halloween gatherings when you want something filling without much effort. The slow cooker does the work, turning simple ingredients into a thick chili with a mild spiced flavor and smooth texture.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Shredded cheddar cheese and chopped cilantro for serving
Instructions
- Place the chicken breasts in the bottom of the slow cooker. Add the diced onion and minced garlic on top.
- Pour in the pumpkin puree, black beans, and diced tomatoes. Add the chicken broth.
- Sprinkle the chili powder, cumin, cinnamon, smoked paprika, salt, and pepper over the ingredients.
- Stir everything gently to combine, then cover and cook on low for 6 hours.
- Remove the chicken breasts, shred them with two forks, and return the meat to the slow cooker. Stir to mix it evenly into the chili.
- Serve hot with shredded cheddar cheese and chopped cilantro on top.
Extra Tips
Taste the chili before serving and add a pinch more cinnamon if you want a stronger spiced note. The pumpkin thickens the broth naturally, so skip extra thickeners. Leftovers store well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the texture. Course: Soup Cuisine: American Equipment: Slow Cooker
Crockpot Witch’s Cauldron Beef and Root Vegetable Stew
This stew combines chunks of beef with earthy root vegetables that soften and sweeten during hours in the crockpot. It works well on Halloween when you want a warm, filling dinner that requires almost no hands-on time after the initial prep.
The long simmer produces tender beef in a savory broth with soft carrots, parsnips, and potatoes that absorb the flavors around them.
Serves 4 people.
Ingredients
- 1 1/2 pounds beef stew meat, cut into 1-inch pieces
- 4 carrots, peeled and cut into 1-inch chunks
- 2 parsnips, peeled and cut into 1-inch chunks
- 2 medium potatoes, cubed
- 1 large onion, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the beef stew meat to the bottom of the slow cooker.
- Layer the carrots, parsnips, potatoes, and onion on top of the beef.
- In a small bowl, whisk together the beef broth and tomato paste until smooth.
- Pour the broth mixture over the meat and vegetables.
- Add the bay leaves, thyme, salt, and black pepper.
- Cover and cook on low for 8 hours.
- Remove the bay leaves before serving.
Extra Tips
The root vegetables stay firm enough to hold their shape after long cooking. If the broth tastes too mild at the end, stir in an extra pinch of salt or thyme before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Course: Soup Cuisine: American Equipment: Slow Cooker, Knife, Cutting Board
Haunted Harvest Pork with Apples and Sweet Potatoes
This pork dish pairs tender chunks of meat with sweet apples and earthy sweet potatoes for a simple fall meal. It works well on weeknights when you want something warm without much hands-on time, especially during the busy lead-up to Halloween.
The result is savory pork with soft fruit and vegetables that soak up gentle herb and spice notes. The texture stays hearty, with the apples adding just enough brightness to balance the richness.
Serves 4 people.
Ingredients
- 1.5 pounds boneless pork shoulder, cut into 2-inch chunks
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 firm apples, cored and sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup apple cider
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Place the pork chunks in the bottom of the slow cooker.
- Add the sweet potato cubes, apple slices, and onion slices on top of the pork.
- Sprinkle the minced garlic, thyme, cinnamon, salt, and black pepper over the ingredients.
- Pour the chicken broth and apple cider evenly across the top.
- Cover and cook on low for 7 to 8 hours until the pork is tender and pulls apart easily.
- Stir gently before serving and sprinkle with the chopped parsley.
Extra Tips
Use firm apples like Granny Smith so they keep some shape after the long cook. If the sauce seems thin at the end, remove the lid for the last 30 minutes to let it reduce slightly. Leftovers reheat well the next day and taste even better once the flavors have settled. Course: Main Course Cuisine: American Equipment: Slow Cooker, Knife, Cutting Board
Slow Cooker Ghostly White Chicken Lasagna Soup
This slow cooker soup turns classic white chicken lasagna into a creamy, broth-based meal that feels special for Halloween. The white color comes from cream cheese and heavy cream, while broken lasagna noodles and tender chicken give it the familiar flavors of the baked dish. It works well for weeknight dinners when you want something warm and filling without much effort.
The texture stays thick and comforting, with soft noodles and melted cheese throughout. Serve it in bowls with extra cheese on top for a simple finish that still nods to the holiday.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 8 ounces cream cheese, cubed
- 1 cup heavy cream
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Place the chicken breasts in the slow cooker. Add the chicken broth, diced onion, minced garlic, and Italian seasoning. Stir to combine.
- Cover and cook on low for 6 hours or until the chicken is tender enough to shred.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Add the cubed cream cheese and stir until it melts into the broth.
- Stir in the heavy cream and broken lasagna noodles. Cover and cook on high for 30 minutes, or until the noodles are tender.
- Stir in the mozzarella and Parmesan cheeses until melted. Season with salt and black pepper to taste before serving.
Extra Tips
Stir the cream cheese in small batches if it does not melt right away to keep the soup smooth. Add the noodles only in the last half hour so they stay intact instead of turning to mush. Leftovers thicken as they sit, so stir in a splash of broth when reheating to loosen the texture. Course: Soup Cuisine: Italian Equipment: Slow Cooker, Knife, Cutting Board
Crockpot Monster Meatball Marinara with Polenta
This crockpot dinner turns basic meatballs into a fun Halloween meal that still feels like comfort food. The large meatballs simmer in marinara until they are tender and flavorful, then get served over creamy polenta for a hearty plate that comes together with almost no hands-on time.
It works well on busy weeknights or when you want something warm and filling without much effort. The sauce stays rich and savory while the polenta adds a smooth, creamy base that balances the meatballs nicely.
Serves 4 people.
Ingredients
- 1 pound ground beef
- ½ cup Italian breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups marinara sauce
- 1 cup yellow cornmeal
- 4 cups chicken broth
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Mix the ground beef, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and black pepper in a bowl until just combined. Shape the mixture into 8 large meatballs.
- Pour 1 cup of marinara sauce into the bottom of the slow cooker. Place the meatballs in a single layer and cover them with the remaining 2 cups of marinara sauce. Cook on low for 6 hours.
- About 30 minutes before the meatballs are done, bring the chicken broth to a boil in a medium pot. Whisk in the cornmeal slowly, then reduce the heat to low. Stir in the butter and cook, stirring often, until the polenta thickens and becomes creamy, about 15 minutes. Stir in ¼ cup of the Parmesan cheese.
- Spoon the polenta into bowls. Top each serving with two meatballs and extra sauce. Sprinkle with the remaining Parmesan cheese and add a few fresh basil leaves.
Extra Tips
Stir the polenta well right before serving so it stays smooth and does not form a skin. If the sauce looks too thick after cooking, add a small splash of broth to loosen it. Leftovers reheat best with a little extra broth stirred into both the polenta and sauce. Course: Main Course Cuisine: Italian Equipment: Slow Cooker, Medium Pot, Mixing Bowl
Spooky Slow Cooker Turkey and Butternut Squash Curry
This curry combines lean ground turkey with sweet butternut squash in a creamy coconut sauce. It works well for weeknights in October when you want a filling dinner that needs little hands-on time. The slow cooker turns the squash soft and the turkey tender while the spices build a mild, warming flavor.
The finished dish has a thick sauce with balanced sweetness from the squash and gentle heat from the curry paste. It pairs easily with rice and makes good leftovers for the next day.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 1 cup low-sodium chicken broth
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooked rice, for serving
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat a skillet over medium heat and cook the ground turkey until no longer pink, breaking it up as it cooks. Transfer the turkey to the slow cooker.
- Add the cubed butternut squash, diced onion, minced garlic, and grated ginger to the slow cooker.
- In a bowl, whisk together the red curry paste, coconut milk, chicken broth, turmeric, salt, and black pepper until smooth. Pour the mixture over the ingredients in the slow cooker.
- Stir everything to combine, then cover and cook on low for 6 to 7 hours until the squash is tender.
- Serve the curry over cooked rice and top each bowl with chopped cilantro and a squeeze of lime.
Extra Tips
Stir the curry well before serving so the sauce coats the turkey and squash evenly. If the sauce seems thin, leave the lid off for the last 30 minutes to thicken it. The lime wedges brighten the flavors at the table, and any leftovers reheat well on the stove with a splash of broth to loosen the sauce. Course: Main Course Cuisine: Thai Equipment: Slow Cooker, Skillet, Cutting Board
Vampire-Repellent Garlic Beef Stroganoff with Egg Noodles
This slow cooker meal brings plenty of garlic to the table for a bold, savory flavor that stands up to cooler fall evenings. It works well for weeknights when you want something hearty without much hands-on time. The beef turns tender during the long cook, and the sauce stays creamy and rich over buttery egg noodles.
Serves 4 people.
Ingredients
- 1.5 pounds beef stew meat
- 8 cloves garlic, minced
- 1 medium onion, sliced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch
- 1 cup sour cream
- 8 ounces egg noodles
- 2 tablespoons chopped fresh parsley
Instructions
- Place the beef stew meat in the slow cooker. Add the minced garlic, sliced onion, and sliced mushrooms on top.
- Pour in the beef broth and Worcestershire sauce. Sprinkle the paprika, salt, and black pepper over everything. Stir lightly to combine.
- Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
- In a small bowl, mix the cornstarch with 2 tablespoons of the cooking liquid from the slow cooker. Stir this slurry back into the pot.
- Add the sour cream and stir until the sauce is smooth. Turn the slow cooker to warm.
- Cook the egg noodles in a large pot of boiling water according to package directions. Drain and divide among four bowls.
- Spoon the beef and sauce over the noodles. Sprinkle with chopped fresh parsley before serving.
Extra Tips
Stir the sour cream in only after the beef finishes cooking so the sauce stays smooth. If you want a thicker sauce, add an extra teaspoon of cornstarch mixed with a splash of broth. Leftovers reheat gently on the stove with a little extra broth to loosen the sauce. Course: Main Course Cuisine: American Equipment: Slow Cooker, Large Pot, Skillet
Crockpot Black Cauldron Sausage and Lentil Stew
This stew combines smoked sausage with black lentils for a hearty meal that simmers unattended in the crockpot. It works well for weeknight dinners in fall or casual Halloween get-togethers when you want something filling without much hands-on time.
The result is a thick stew with earthy lentils, tender vegetables, and smoky sausage pieces throughout. Black lentils give the broth a deep color that fits the season.
Serves 4 people.
Ingredients
- 12 ounces smoked sausage, sliced
- 1 cup black lentils, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Chopped parsley for serving
Instructions
- Place the sliced sausage, black lentils, onion, carrots, celery, chicken broth, diced tomatoes, garlic, smoked paprika, and bay leaf into the crockpot.
- Stir everything together until the ingredients are evenly distributed.
- Cover the crockpot and cook on low for 6 to 8 hours until the lentils are tender.
- Remove the bay leaf, then taste and add salt and pepper as needed.
- Ladle the stew into bowls and top each serving with chopped parsley.
Extra Tips
Black lentils keep their shape during the long cook time, so the stew stays thick rather than turning to mush. If you prefer a bolder smoky note, swap in andouille sausage. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Course: Soup Cuisine: American Equipment: Slow Cooker, Cutting Board, Knife
Slow Cooker Caramel Apple Pulled Pork Sandwiches
This slow cooker recipe pairs tender pulled pork with sweet apples and caramel for a hands-off dinner. It works well on busy Halloween nights when you want a warm meal ready without constant attention. The flavors balance savory pork with a gentle sweetness that feels seasonal and satisfying.
The finished sandwiches offer soft, juicy meat mixed with softened apple pieces and a light caramel note. Served on buns, they make a simple yet crowd-pleasing option for fall gatherings.
Serves 4 people.
Ingredients
- 2 pounds boneless pork shoulder
- 2 Granny Smith apples, cored and sliced
- 1 medium onion, sliced
- 1/2 cup apple cider
- 1/4 cup caramel sauce
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 hamburger buns
Instructions
- Place the sliced onion in the bottom of the slow cooker to create a base layer.
- Set the pork shoulder on top of the onions.
- Arrange the apple slices around the pork.
- Stir together the apple cider, caramel sauce, cinnamon, salt, and black pepper in a small bowl.
- Pour the mixture evenly over the pork and apples.
- Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
- Shred the pork directly in the slow cooker and stir it with the apples and sauce.
- Spoon the mixture onto the hamburger buns and serve.
Extra Tips
For extra caramel flavor, drizzle a little more sauce over each sandwich right before serving. If the apples break down too much during cooking, they simply add to the sauce thickness. Leftovers reheat well in a skillet over medium heat with a splash of apple cider to loosen the mixture. Course: Main Course Cuisine: American Equipment: Slow Cooker
Haunted House Creamy Mushroom Chicken with Rice
This creamy mushroom chicken turns out tender and comforting when cooked low and slow. It works well for busy weeknights or when you want a warm dinner ready at the end of the day. The sauce clings to the rice and the mushrooms add an earthy bite.
Serves 4 people.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 8 ounces sliced cremini mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 4 ounces cream cheese, cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked white rice, for serving
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Place the chicken thighs in the bottom of the slow cooker. Add the sliced mushrooms and diced onion on top.
- In a bowl, stir together the cream of mushroom soup, chicken broth, minced garlic, thyme, salt, and pepper. Pour this mixture over the chicken and vegetables.
- Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
- Stir in the cubed cream cheese until it melts into the sauce. Let the dish sit for 5 minutes to thicken slightly.
- Spoon the chicken and sauce over the cooked rice. Sprinkle with chopped parsley before serving.
Extra Tips
If the sauce seems too thin after cooking, remove the lid for the last 30 minutes to let it reduce. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the sauce. You can swap the white rice for brown rice if you prefer a heartier grain. Course: Main Course Cuisine: American Equipment: Slow Cooker
Crockpot Zombie Brain Beef and Barley Stew
This stew brings together tender chunks of beef and chewy barley in a rich broth that simmers all day in the crockpot. It works well for busy fall evenings when you want a filling meal without extra work after a long day.
The result is a savory, hearty dish with soft vegetables and a thick texture from the barley. It feels comforting and satisfying on cooler nights.
Serves 4 people.
Ingredients
- 1 pound beef stew meat
- 1/2 cup pearl barley
- 4 cups beef broth
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Place the beef stew meat in the bottom of the slow cooker. Add the pearl barley on top.
- Pour in the beef broth. Add the chopped onion, sliced carrots, sliced celery, and minced garlic.
- Stir in the can of diced tomatoes along with the dried thyme and bay leaf. Season with salt and pepper.
- Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender and the barley is cooked through.
- Remove the bay leaf before serving.
Extra Tips
If the barley has absorbed too much liquid during cooking, stir in a splash of extra broth to loosen the stew before serving. Leftovers keep well in the fridge for up to three days and reheat easily on the stove with a bit more broth added. Course: Soup Cuisine: American Equipment: Slow Cooker, Cutting Board, Knife
Witch’s Brew Slow Cooker Thai Pumpkin Curry with Chickpeas
This slow cooker curry combines sweet pumpkin with hearty chickpeas in a creamy coconut sauce. It works well on busy fall evenings when you want a hands-off dinner that still feels seasonal and filling.
The finished dish has a smooth texture with tender vegetables and a mild Thai flavor that is not too spicy. Serve it over rice for a complete meal that comes together with little active time.
Serves 4 people.
Ingredients
- 1 (14-ounce) can coconut milk
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 tablespoons Thai red curry paste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red bell pepper, sliced
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Cooked rice, for serving
- Fresh cilantro and lime wedges, for garnish
Instructions
- Place the diced onion, minced garlic, grated ginger, and sliced red bell pepper into the slow cooker.
- Add the Thai red curry paste, coconut milk, pumpkin puree, drained chickpeas, soy sauce, and brown sugar.
- Stir everything until the curry paste and pumpkin are fully combined with the coconut milk.
- Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are soft.
- Taste and adjust seasoning if needed, then serve over cooked rice topped with cilantro and a squeeze of lime.
Extra Tips
If the curry thickens too much during cooking, stir in a splash of water or extra coconut milk before serving. Prep the vegetables the night before and store them in the fridge so the slow cooker can be loaded quickly in the morning. Leftovers reheat well on the stovetop with a little added liquid to loosen the sauce. Course: Main Course Cuisine: Thai Equipment: Slow Cooker, Knife, Cutting Board
Slow Cooker Bloody Mary Pot Roast with Carrots and Potatoes
This slow cooker pot roast turns the classic Bloody Mary mix into a savory dinner. The beef cooks low and slow with carrots and potatoes in a tangy tomato broth that picks up subtle heat. It makes a simple option for weeknights when you want something hearty without extra effort.
The finished dish gives tender meat and vegetables that absorb the broth flavors. It feels familiar yet different from plain pot roast, with a bright edge from the tomato and Worcestershire.
Serves 4 people.
Ingredients
- 2 lb beef chuck roast
- 4 carrots, peeled and cut into 2-inch pieces
- 4 medium potatoes, quartered
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 cup tomato juice
- 2 tbsp Worcestershire sauce
- 1 tsp celery salt
- 1/2 tsp hot sauce
- 1/4 cup vodka
- Salt and pepper to taste
Instructions
- Season the chuck roast on all sides with salt and pepper.
- Place the sliced onion and minced garlic in the bottom of the slow cooker.
- Set the roast on top of the onion and garlic.
- Arrange the carrot pieces and potato quarters around the roast.
- Stir together the tomato juice, Worcestershire sauce, celery salt, hot sauce, and vodka in a small bowl.
- Pour the tomato mixture evenly over the meat and vegetables.
- Cover and cook on low for 8 hours, until the beef pulls apart easily with a fork.
Extra Tips
Skip the vodka if you prefer a milder broth, or add an extra pinch of celery salt at the end if the flavor needs more punch. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of water to loosen the sauce. Course: Main Course Cuisine: American Equipment: Slow Cooker
Crockpot Goblin Green Pork Pozole with Hominy
This pozole gets its bright goblin green color from salsa verde. The crockpot turns the pork tender while the hominy stays pleasantly chewy in a tangy, herb-filled broth. It makes an easy warm dinner for busy fall evenings when you want something festive without extra work.
The dish works well on Halloween night or any cool weeknight. You get savory pork with mild green chile flavor and a broth that tastes bright from the oregano and cumin.
Serves 4 people.
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 2 cans (15 ounces each) hominy, drained and rinsed
- 1 jar (16 ounces) salsa verde
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh cilantro, for serving
- Lime wedges, for serving
Instructions
- Place the pork cubes, hominy, salsa verde, onion, garlic, chicken broth, cumin, oregano, salt, and pepper into the slow cooker.
- Stir everything together until the ingredients are evenly mixed.
- Cover the slow cooker and cook on low for 7 hours, until the pork pieces are fork-tender.
- Taste the broth and adjust salt if needed.
- Ladle the pozole into bowls and top each serving with chopped cilantro and a squeeze of lime.
Extra Tips
The salsa verde keeps the broth green even after long cooking, but stir in a little extra at the end if you want a sharper tang. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the cilantro if you prefer a simpler bowl, or add sliced radishes for extra crunch. Course: Soup Cuisine: Mexican Equipment: Slow Cooker
Spooky Slow Cooker Sausage, Kale, and White Bean Cassoulet
This slow cooker cassoulet combines sliced sausage with white beans and kale for a filling dinner that requires little hands-on work. It works well on busy weeknights when you want a warm meal ready at the end of the day.
The finished dish has a thick, stew-like texture with savory notes from the sausage and a slight earthiness from the greens and beans.
Serves 4 people.
Ingredients
- 1 lb smoked sausage, sliced into rounds
- 2 (15 oz) cans white beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 cup chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Add the sliced sausage, diced onion, minced garlic, drained white beans, diced tomatoes, chicken broth, dried thyme, bay leaf, salt, and black pepper to the slow cooker.
- Stir the ingredients together until evenly combined.
- Cover and cook on low for 6 hours.
- Stir in the chopped kale during the last 30 minutes of cooking so it softens but keeps some color and texture.
- Remove the bay leaf before serving.
Extra Tips
Stir the kale in late so it does not turn overly soft, and taste the broth at the end to adjust salt if your sausage is very salty. Leftovers reheat well the next day with a splash of broth to loosen the texture. Course: Main Course Cuisine: American Equipment: Slow Cooker, Knife, Cutting Board