18 Delicious 1.5 Quart Crock Pot Recipes Easy to Make

Are you ready to transform your 1.5-quart crock pot into a powerhouse of delicious, easy-to-make meals? Whether you’re craving cozy comfort food, quick weeknight dinners, or seasonal favorites, we’ve got you covered. Dive into our roundup of 18 mouthwatering recipes that promise to delight your taste buds and simplify your cooking routine. Let’s get those slow cookers working magic—your next favorite dish awaits!

Slow Cooker Mac and Cheese

There’s nothing quite like the creamy, comforting embrace of homemade mac and cheese, especially when it’s made effortlessly in your slow cooker.

Ingredients

• 2 cups elbow macaroni, uncooked
• 4 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups whole milk
• 1 (12 oz) can evaporated milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika

Instructions

1. Spray the inside of your slow cooker with non-stick cooking spray.
2. Add the uncooked elbow macaroni, shredded sharp cheddar cheese, grated Parmesan cheese, whole milk, evaporated milk, salt, black pepper, garlic powder, onion powder, and paprika to the slow cooker. Stir well to combine.
3. Cover and cook on LOW for 2 to 2 1/2 hours, stirring occasionally, until the macaroni is tender and the sauce is creamy.
4. Once done, give it a final stir and let it sit for 5 minutes to thicken up before serving.

This slow cooker mac and cheese stands out for its foolproof method and the irresistibly creamy texture that comes from the combination of evaporated and whole milk.

Tip: For an extra crispy top, transfer the mac and cheese to a baking dish, sprinkle with additional cheese, and broil for 2-3 minutes before serving.

Crock Pot Chicken Tacos

These Crock Pot Chicken Tacos are a breeze to make and packed with flavor, perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (14.5 oz) can diced tomatoes with green chilies
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. In a skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
2. Transfer the onion and garlic to the crock pot. Add the chicken breasts, diced tomatoes with green chilies, ground cumin, chili powder, salt, and black pepper. Stir to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the pot and stir to coat with the sauce.
5. Warm the flour tortillas according to package instructions. Fill each tortilla with the chicken mixture, garnish with fresh cilantro, and serve with lime wedges on the side.

The slow cooking process infuses the chicken with the vibrant flavors of the tomatoes and spices, creating a tender and juicy filling that’s a hit every time.

Tip: For an extra kick, top your tacos with sliced jalapeños or a drizzle of hot sauce.

Easy Crock Pot Beef Stew

Nothing beats coming home to the comforting aroma of a hearty beef stew that’s been simmering all day in your crock pot. This easy recipe is a game-changer for busy weeknights.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 large carrots, peeled and sliced
• 3 medium potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Transfer to the crock pot.
2. In the same skillet, add onion and garlic; sauté for 2 minutes until fragrant. Sprinkle with flour and stir to combine. Gradually add beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer, then pour over beef in the crock pot.
3. Add carrots and potatoes to the crock pot. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and vegetables are soft.

The slow cooking process melds the flavors together beautifully, creating a stew that’s rich, hearty, and packed with tender chunks of beef and vegetables.

Tip: For an extra layer of flavor, add a splash of red wine to the broth mixture before pouring it into the crock pot.

1.5 Quart Crock Pot Chili

Warm up your kitchen with this hearty 1.5 Quart Crock Pot Chili, a cozy dish that’s perfect for those busy days when you want dinner ready with minimal fuss.

Ingredients

• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, undrained
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth

Instructions

1. Brown the ground beef in a skillet over medium heat until no longer pink, about 5 minutes. Drain excess fat.
2. Transfer the beef to your 1.5-quart crock pot. Add the kidney beans, diced tomatoes, onion, bell pepper, and garlic.
3. Sprinkle the chili powder, ground cumin, salt, and black pepper over the ingredients. Pour in the beef broth and stir to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender and the flavors have melded.

This chili stands out with its deep, smoky flavors and tender veggies, all melded together in your crock pot for a fuss-free meal that tastes like it simmered all day.

Tip: For an extra kick, stir in a diced jalapeño with the bell pepper.

Slow Cooker Honey Garlic Chicken

This Slow Cooker Honey Garlic Chicken is a fuss-free way to get a flavorful, sticky-sweet dinner on the table with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/3 cup honey
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. Place the chicken breasts in the slow cooker.
2. In a small bowl, whisk together the honey, soy sauce, ketchup, olive oil, minced garlic, dried oregano, and black pepper. Pour this mixture over the chicken.
3. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5. In a small bowl, mix the cornstarch and water until smooth. Stir this into the slow cooker to thicken the sauce.
6. Cover and cook on high for an additional 10 minutes, until the sauce has thickened.
7. Serve the chicken sprinkled with sesame seeds and sliced green onions.

The magic of this dish lies in the caramelized edges of the chicken, where the honey and garlic meld into a deeply savory-sweet glaze that’s irresistible.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce before cooking.

Crock Pot Vegetarian Lasagna

Who says lasagna needs meat to be hearty? This Crock Pot Vegetarian Lasagna is packed with layers of flavor and comes together with minimal fuss.

Ingredients

• 9 lasagna noodles, uncooked
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups marinara sauce
• 2 cups spinach, chopped
• 1 cup mushrooms, sliced
• 1 zucchini, thinly sliced

Instructions

1. In a bowl, mix ricotta cheese, egg, 1 cup mozzarella, Parmesan cheese, Italian seasoning, salt, and black pepper.
2. Spread 1 cup marinara sauce at the bottom of the Crock Pot.
3. Layer 3 lasagna noodles over the sauce, breaking to fit if necessary.
4. Spread half the ricotta mixture over the noodles, then layer half the spinach, mushrooms, and zucchini.
5. Repeat layers: sauce, noodles, remaining ricotta mixture, and remaining vegetables.
6. Top with remaining noodles, sauce, and 1 cup mozzarella cheese.
7. Cover and cook on low for 4 hours or until noodles are tender.

The slow cooking melds the flavors beautifully, and the edges get delightfully crispy. It’s a hands-off dish that doesn’t skimp on depth or texture.

Tip: Let the lasagna sit for 10 minutes after cooking to set perfectly for slicing.

Easy Crock Pot Pulled Pork

Nothing says comfort food like tender, juicy pulled pork that practically falls apart with a fork. This easy crock pot version lets the slow cooker do all the work, infusing the pork with rich, smoky flavors.

Ingredients

• 3 lbs pork shoulder (also known as pork butt)
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the pork shoulder in the crock pot.
2. In a medium bowl, whisk together 1 cup barbecue sauce, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
3. Pour the sauce mixture over the pork, ensuring it’s evenly coated.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender enough to shred easily with a fork.
5. Remove the pork from the crock pot and shred it using two forks. Return the shredded pork to the crock pot and stir it into the sauce.
6. Serve warm on buns or over your favorite sides.

The magic of this recipe lies in the perfect balance of tangy and sweet, with a smoky depth that makes it irresistible. It’s a crowd-pleaser that’s as easy to make as it is delicious.

Tip: For an extra layer of flavor, sear the pork shoulder in a hot skillet before adding it to the crock pot.

Slow Cooker Creamy Tomato Soup

Nothing beats the comfort of a warm bowl of creamy tomato soup, especially when it’s been simmering all day in your slow cooker, filling your home with its inviting aroma.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (28-ounce) cans crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup fresh basil, chopped

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to your slow cooker. Add the crushed tomatoes, vegetable broth, sugar, salt, black pepper, and red pepper flakes. Stir to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a traditional blender.
5. Stir in the heavy cream and fresh basil. Cook for an additional 15 minutes on high to warm through.

The slow cooking process deepens the tomatoes’ sweetness, while the fresh basil adds a bright contrast, making this soup a standout. Tip: For an extra creamy texture, blend in a quarter cup of grated Parmesan cheese with the heavy cream.

Crock Pot Apple Cinnamon Oatmeal

Wake up to the comforting aroma of this Crock Pot Apple Cinnamon Oatmeal, a hearty breakfast that practically makes itself while you sleep.

Ingredients

• 2 cups old-fashioned oats
• 4 cups water
• 2 cups milk (any kind)
• 2 medium apples, peeled and diced
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Combine the old-fashioned oats, water, milk, diced apples, 1/4 cup brown sugar, 1 tsp ground cinnamon, 1/2 tsp vanilla extract, and a pinch of salt in your crock pot.
2. Stir well to mix all the ingredients together.
3. Cover and cook on low for 7 hours or on high for 3-4 hours, until the oats are tender and the apples are soft.
4. Give the oatmeal a good stir before serving to distribute the apples and cinnamon evenly.

The slow cooking melds the cinnamon and apple flavors into the oats, creating a creamy texture with little bursts of sweetness in every bite.

Tip: For an extra touch of indulgence, top each serving with a drizzle of maple syrup or a sprinkle of chopped nuts.

Slow Cooker Beef and Broccoli

Imagine coming home to the comforting aroma of tender beef and crisp broccoli, all simmered to perfection in your slow cooker. This dish brings the takeout favorite right to your dinner table with minimal effort.

Ingredients

• 1.5 lbs flank steak, sliced thinly against the grain
• 4 cups broccoli florets
• 1/2 cup beef broth
• 1/3 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. In the slow cooker, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger until the sugar dissolves.
2. Add the sliced flank steak to the slow cooker, stirring to coat evenly with the sauce. Cover and cook on low for 4 hours.
3. After 4 hours, stir in the broccoli florets. Cover and cook for an additional 30 minutes on low, or until the broccoli is tender-crisp.
4. In a small bowl, mix cornstarch and water to create a slurry. Stir this into the slow cooker to thicken the sauce. Cook for another 10 minutes.

The magic of this recipe lies in the slow cooker doing all the work, melding the flavors together while keeping the broccoli vibrant and the beef irresistibly tender.

Tip: For an extra flavor boost, sprinkle toasted sesame seeds over the top before serving.

Easy Crock Pot Chicken Alfredo

Who says you can’t enjoy a creamy, dreamy Alfredo without the fuss? This Easy Crock Pot Chicken Alfredo is your ticket to a hassle-free dinner that feels indulgent.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 (16 oz) jar of Alfredo sauce
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried basil
• 8 oz fettuccine pasta
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Place the chicken breasts in the crock pot. Pour the Alfredo sauce and chicken broth over the chicken.
2. Add the minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried basil to the crock pot. Stir gently to combine.
3. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender and cooked through.
4. Remove the chicken and shred it with two forks. Return the shredded chicken to the crock pot.
5. Cook the fettuccine according to package instructions until al dente. Drain and add to the crock pot, stirring to coat the pasta in the sauce.
6. Sprinkle with 1/2 cup grated Parmesan cheese and stir until melted and creamy.
7. Garnish with fresh parsley before serving.

The slow cooking melds the flavors beautifully, creating a Alfredo that’s rich yet not overly heavy. Perfect for those nights when you crave comfort without the calorie overload.

Tip: For an extra flavor boost, toast the fettuccine in a dry pan before boiling to give it a nutty depth.

Slow Cooker Pumpkin Soup

Warm up your autumn evenings with this creamy Slow Cooker Pumpkin Soup, a hassle-free dish that brings comfort to your table with minimal effort.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (not pie filling)
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to your slow cooker. Add the pumpkin puree, vegetable broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Stir to combine.
3. Cover and cook on low for 6 hours or on high for 3 hours.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender, then return to the slow cooker.
5. Stir in the heavy cream and cook for an additional 30 minutes on low to warm through.

The magic of this soup lies in its velvety texture and the depth of flavor achieved by slow cooking, making it a standout dish that’s as nourishing as it is comforting.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of cream and a sprinkle of cinnamon before serving.

Crock Pot Sweet and Sour Meatballs

These Crock Pot Sweet and Sour Meatballs are the perfect blend of tangy and sweet, making them a hit at any gathering or a cozy night in.

Ingredients

• 1 lb frozen meatballs
• 1 cup pineapple chunks (with juice)
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. In a medium bowl, whisk together the pineapple juice (from the chunks), brown sugar, ketchup, apple cider vinegar, soy sauce, cornstarch, garlic powder, and onion powder until smooth.
2. Place the frozen meatballs and pineapple chunks in the crock pot. Pour the sauce mixture over the top, stirring gently to coat.
3. Cover and cook on low for 4 hours or on high for 2 hours, stirring occasionally, until the meatballs are heated through and the sauce has thickened.
4. Serve warm, garnished with sesame seeds or green onions if desired.

The magic of this recipe lies in the sauce’s perfect balance of sweetness from the pineapple and brown sugar, cut through with the tang of vinegar and soy sauce, creating a glaze that clings beautifully to each meatball.

Tip: For a spicier version, add a dash of red pepper flakes to the sauce before cooking.

Slow Cooker Garlic Parmesan Potatoes

These Slow Cooker Garlic Parmesan Potatoes are a game-changer for busy weeknights, combining creamy potatoes with a crispy, cheesy topping without ever turning on your oven.

Ingredients

• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp dried parsley

Instructions

1. In a large bowl, toss the baby potatoes with 1/4 cup olive oil, 4 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Transfer the potatoes to your slow cooker and spread them out in an even layer.
3. Cover and cook on high for 3 hours or on low for 6 hours, until the potatoes are tender.
4. Sprinkle 1/2 cup grated Parmesan cheese and 1 tbsp dried parsley over the potatoes, then cover and cook for an additional 15 minutes to melt the cheese.
5. Serve hot, garnished with extra Parmesan if desired.

The magic of this recipe lies in the slow cooker’s ability to make the potatoes fork-tender while the Parmesan forms a delightfully crispy crust on top.

Tip: For an extra crispy topping, broil the potatoes in the oven for 2-3 minutes after the slow cooker step.

Easy Crock Pot Sausage and Peppers

This Easy Crock Pot Sausage and Peppers recipe is a no-fuss, flavorful meal that practically cooks itself, perfect for busy weeknights or lazy weekends.

Ingredients

• 1 lb Italian sausage links (sweet or hot)
• 2 large bell peppers, sliced (any color)
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Brown the sausage links on all sides, about 5 minutes. Transfer to the crock pot.
2. In the same skillet, sauté the bell peppers, onion, and garlic until slightly softened, about 3 minutes. Add to the crock pot.
3. Pour the diced tomatoes over the sausage and vegetables. Sprinkle with salt, black pepper, oregano, basil, and red pepper flakes.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sausage is cooked through and the vegetables are tender.
5. Serve the sausage and peppers over rice, pasta, or enjoy as is with crusty bread for soaking up the juices.

The slow cooking melds the flavors beautifully, creating a dish that’s hearty, aromatic, and packed with the classic Italian-American taste profile.

Tip: For an extra layer of flavor, deglaze the skillet with a splash of red wine before adding the vegetables to the crock pot.

Slow Cooker Chocolate Lava Cake

Imagine ending your day with a warm, gooey chocolate lava cake that practically makes itself in your slow cooker. This dessert is a dream come true for chocolate lovers and busy bakers alike.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups boiling water

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 2 teaspoons baking powder, and 1/4 teaspoon salt.
2. Stir in 1/2 cup milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until just combined. Spread the batter evenly into a greased slow cooker.
3. In a small bowl, mix 1/2 cup packed brown sugar and 1/4 cup unsweetened cocoa powder. Sprinkle over the batter.
4. Pour 1 1/2 cups boiling water over the top but do not stir. Cover and cook on high for 2 hours or until a toothpick inserted into the cake comes out clean.
5. Let stand for 15 minutes before serving. The cake will have a molten chocolate layer underneath the fluffy top.

What sets this lava cake apart is the magical separation of layers as it cooks, creating a saucy chocolate base beneath a tender cake. It’s like having a built-in sauce that requires zero extra effort.

Tip: Serve with a scoop of vanilla ice cream to complement the rich chocolate flavors.

Crock Pot Cornbread Casserole

This Crock Pot Cornbread Casserole is the ultimate comfort food, combining the heartiness of cornbread with the convenience of a slow cooker for a dish that’s as easy to make as it is delicious.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 (14.75 oz) can cream-style corn
• 1 (15 oz) can whole kernel corn, drained
• 1 cup shredded cheddar cheese

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
2. Add 1 cup milk, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Stir until just combined.
3. Fold in 1 can cream-style corn, 1 can drained whole kernel corn, and 1 cup shredded cheddar cheese until evenly distributed.
4. Pour the mixture into a greased slow cooker. Cover and cook on high for 2 hours or until a toothpick inserted into the center comes out clean.
5. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

The magic of this casserole lies in its perfect balance of sweetness from the corn and richness from the cheese, all while achieving a wonderfully moist texture thanks to the slow cooker. It’s a crowd-pleaser that effortlessly bridges the gap between side dish and dessert.

Tip: For a golden top, broil the casserole in the oven for 2-3 minutes after it’s done in the slow cooker. Just keep an eye on it to prevent burning!

Slow Cooker Lemon Garlic Chicken

This Slow Cooker Lemon Garlic Chicken is a breeze to prepare and packs a punch of flavor, making it a perfect weeknight dinner that feels anything but ordinary.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lemon, sliced
• 1/4 cup chicken broth

Instructions

1. In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 4 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp dried thyme.
2. Place the chicken breasts in the slow cooker and pour the marinade over them, ensuring they’re well coated.
3. Arrange the lemon slices on top of the chicken and pour 1/4 cup chicken broth around the sides.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and cooked through.
5. Serve the chicken with the cooking juices spooned over the top for extra flavor.

The magic of this dish lies in the slow cooking process, which infuses the chicken with the bright flavors of lemon and garlic, creating a meal that’s both comforting and refreshing.

Tip: For an extra burst of freshness, garnish with chopped parsley before serving.

Conclusion

We hope you’re inspired to try these 18 delicious and easy 1.5-quart crock pot recipes! Perfect for busy home cooks, each dish promises simplicity and flavor. Don’t forget to share your favorites in the comments and pin this article on Pinterest for your next cooking adventure. Happy slow cooking!

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