Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

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The best way to get fall-off-the-bone tender ribs.

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

• Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue flavor that you love, thanks to my Homemade BBQ Sauce.
• You’ll need less than 10 minutes of prep to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
• And of course, they’re fall-off-the-bone tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

How to Make Ribs in a Crockpot

Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

Pour Half Over the Ribs. Save the rest for serving.

Slow Cook. Cook on low for 8 hours. Ribs are safe to eat at 145 degrees F, but the temperature should be at 190 degrees F or higher to ensure the most tender meat. You can use an instant read thermometer to check the exact temperature. Serve immediately with the reserved sauce, and ENJOY!

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Crockpot Ribs

This easy crockpot ribs recipe is perfect for a crowd! Slow cooked in sweet, spicy sauce for fall-off-the-bone-tender meat.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 ½ to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
• 1 cup ketchup
• ½ cup molasses
• 2 tablespoons apple cider vinegar
• ½ teaspoon hot sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

Video

Notes

• STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
• TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
• TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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Did you overbuy (or overpick) the apples and need a delicious and healthy way to use them up? Crockpot Applesauce is here to be your fall apple darling. This recipe is easy, naturally sweetened with honey (no sugar!), and it cooks completely hands-free.

Every year, my girlfriends and I go apple picking, an excursion which necessitates the purchase of what seems like a reasonable amount of apples in the moment…but turns out to be enough apples to run a small fruit stand.

I’m never upset about my haul, and I love plotting what to do with the apples that I don’t devour immediately (I’m looking at you, homemade Apple Cider).

Two years ago, this Slow Cooker Apple Butter and homemade baked Apple Chips were favorites.

I also never tire of my go-to Vegan Apple Crisp (the best healthy apple crisp ever, even if you aren’t vegan), which I also eat for breakfast if I want something instead of an Apple Smoothie, and there aren’t any Apple Carrot Muffins tucked away in the freezer.

What I am saying is: go ahead and overbuy the apples. I have lots of healthy apple recipes to help you use them up, including today’s crockpot applesauce and Instant Pot Applesauce!

This slow cooker applesauce recipe is ridiculously easy to make (you don’t even need to peel the apples!) By the time it’s done simmering for hours, your house will smell the epitome of warm and cozy. Don’t be surprised when your entire family starts flocking into the kitchen, wondering what on earth smells so good.

Homemade applesauce outshines anything you’ve ever eaten out of a store bought jar or cup. Whereas store bought applesauce is fairly thin and bland, this crockpot applesauce is pure apple intensity in the most scrumptious of ways.

Honestly, I might not ever go back to the cup after seeing just how easy and rewarding crockpot applesauce is to make.

In addition to enjoying this crockpot applesauce as a healthy snack, you can use it in many baking recipes that call for applesauce. These Applesauce Muffins and Applesauce Cake are going to be the first things I make with it. Serve it as a side with chicken or pork, with Potato Pancakes, or mix it into yogurt with a sprinkle of granola for a healthy breakfast.

How to Make Homemade Crockpot Applesauce

The Ingredients

• Apples. For this homemade applesauce recipe, I love using a mix of apples. Each apple adds its own unique flavor, giving your homemade applesauce a more complex final flavor. I also made the crockpot applesauce WITH the peels on, and loved how it turned out. More details on apple selection and peeling below.
• Honey. Honey and apples go together like applesauce and my spoon (the two are very well acquainted at this point.) In addition to the beauty of the pairing, I wanted to make my crockpot applesauce with no sugar (the refined white or brown sugar), so honey was a perfect option for this reason too. If you’re making crockpot applesauce for baby or prefer not to use any form of sugar substitutes or sweeteners for a different reason, you can always choose a sweet variety of apples and omit it entirely.
• Cinnamon Stick. My other applesauce essential. I prefer to use a stick over a half teaspoon of ground cinnamon here. The stick has a much richer flavor.
• Pumpkin Pie Spice. I snagged this idea from a homemade crockpot applesauce recipe I saw on Allrecipes and thought it was a fabulous shortcut. Instead of measuring out the individual spices pumpkin pie spice includes, like nutmeg, ginger, and cloves, I used pumpkin pie spice. With all the fall baking I have ahead of me, it was a worthy pantry addition.
• Lemon Peel (no lemon juice needed!). The stealth ingredient that brightens the applesauce. You won’t taste the lemon; rather the lemon helps to balance the honey and makes the sliced apples taste their most marvelous. I added a lemon peel, but you should make the crockpot applesauce with no lemon juice. The peel was plenty to brighten up the flavor, so you can save the rest of the lemon for another use.

The Recipe Steps

• Core and Dice Your Apples. Big chunks are fine! Just make sure they are all a fairly even size slice; about 1 1/2 inches is the sweet spot.
• Place Your Apples in the Crockpot. I used this 6-quart programmable slow cooker.

• Add the remaining ingredients. Stick with the lowest amount of honey. You can always add more and adjust later.
• Slow cook the applesauce on LOW for 6 hours or HIGH for 3 to 4 hours. (No need to simmer on the stove in a large pot here.) Your house is going to smell like a fall fairytale.
• Stir the applesauce a few times while it cooks. This will help you keep an eye on the texture. The apples (including their skin) will break down and turn into applesauce (you won’t even need to mash them with a potato masher). It’s a little piece of fall magic.

• Blend. Or don’t! If you prefer your slow cooker applesauce chunky, you can leave mixture as is, or blend it just a little bit. We like ours nice and smooth, so I pureed it with an immersion blender directly in the slow cooker. You can also use a food mill, which will give you total texture control and remove the peels too. If you use a regular blender or food processor, be sure to puree in small batches, and be very careful. Hot liquids splatter when blended.

The Best Apples for Homemade Applesauce

• While you can technically turn any apple into applesauce, some varieties are better than others.
• Look for apple varieties with a flavor that is both sweet and tart (this gives you a wonderful, complex flavor), and that have skin that breaks down fairly easily.
• McIntosh is an excellent choice, if you are only using one kind of apple; Honeycrisp, Fuji, Pink Lady, Gala, Rome, Cortland, and Jonagold are all great choices too—though I tend to selfishly save most of my Honeycrisps for snacking or salads versus cooking them because they are SO GOOD.
• The only apples I do NOT recommend for applesauce are Red Delicious or Golden Delicious. They don’t have as much flavor.
• If you use a tarter apple like Granny Smith, mix it with a sweeter apple (like Gala) to help balance the flavor.

To Peel or Not to Peel the Apples?

Whether you make your crockpot applesauce with peels or without is honestly up to you!

• If you make crockpot applesauce with peels, you’ll preserve the health benefits such as vitamins, fiber, and nutrients that the peels contain.
• The peels completely cook down and disappear once the applesauce is pureed.
• Peeling the apples does give you a lighter, more traditional color. If you make the applesauce with the peels, your applesauce will have a deeper, more golden hue. It’s pretty, just different than what you see at the store.
• If you do not plan to peel the apples, be sure to choose apples with skins that break down easily (like any of the recommended apples above), or if you use a mix of apples, to peel the apples that have tougher skins (like Granny Smith).

Ultimately, I decided to make my applesauce WITH the peels on.

I’m all for the extra nutrients, like loads of vitamin C.

Also, I love not having to peel apples!

As you can see in the photos, my peels-on applesauce was still nice and smooth. No trace of a peel at all.

4 Tips for Applesauce Success

• Size Matters. Be sure to cut the apples into evenly sized pieces, so that the applesauce cooks evenly. I recommend cutting your apples in to 1 1/2 inch chunks for this recipe. Compare the size of your apple pieces as you cut, and trim down any pieces that are too big.
• Don’t Overcook. Different slow cooker models and sizes can affect cooking time. When apples are overcooked, they will start to lose their flavor. In order to avoid overcooking your applesauce, I recommend checking it early and tasting it for doneness. You can test the apples by taking a bite of one or squeezing a couple between your fingers (careful, they will be hot!). If they feel squishy with no give, they’re done.
• Wait to Sweeten. It’s hard to know exactly how sweet your applesauce is going to be until after it’s finished cooking. Your unique blend of apples (which is part of what makes applesauce SO GOOD) will impact the final sweetness too. I suggest starting with the minimum recipe amount, cooking the applesauce, then adding additional honey to taste.
• Texture. Your texture will be more smooth and creamy if you choose to blend it longer. If you prefer a more chunky texture, I recommend blending for a shorter time period.

Recipe Variations

Try stirring any of these yummy additions into your applesauce at the end.

• Old Fashioned Applesauce. Stir 2 tablespoons unsalted butter into finished sauce.
• Cranberry Applesauce. Add 1 cup cranberries (fresh or frozen) to the slow cooker with the apples. Puree with the apples at the end (note: this is referring to whole cranberries NOT dried cranberries, like craisins).
• Extra Ginger Applesauce. Peel a 2-inch piece of fresh ginger and cut it into 3 pieces. Add to the slow cooker with apples. Remove prior to pureeing.
• Seasonal Desserts. Put a 1-2 scoops of vanilla ice cream in mason jars, and top with applesauce.

Storage Tips

• To Refrigerate: Once the applesauce has cooled, pour it into an airtight storage container and place in the refrigerator for up to 10 days.
• To Freeze: Let the applesauce cool completely in the refrigerator after cooking. Pour the applesauce into a freezer-safe container or bag, removing as much air as possible, and freeze for up to 3 months. It freezes well.
• Directions for Canning: First, fill sterilized pint or half-pint glass jars leaving 1/2 inch of space between the top of the applesauce and the rims of the jars. Use a small spoon to release any air bubbles that form. Then, wipe off the rims of the jars with a clean, damp towel. Secure the canning lids onto the jar. Place jars in boiling water for about 20 minutes to finish. Let the jars cool completely before storing. Canned applesauce can be stored at room temperature for up to 18 months.

Overnight Cooking

• If you want to make your crockpot applesauce overnight, I recommend using a programmable slow cooker that will automatically switch to “keep warm” after the cooking time has ended. This will significantly decrease the chances of the applesauce overcooking.
• Start your slow cooker right before you go to sleep, set it to LOW for 6 hours, and immediately go turn it off as soon as you wake up.

I hope you adore this crockpot applesauce! I’ve been eating it every single day since I made it and am eagerly awaiting this year’s apple picking date so I have an ironclad excuse to make it again.

If you try this recipe, please leave a comment. I adore hearing from you, and it keeps me excited and motivated too! Thank you ♥

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Crockpot Applesauce

This crockpot applesauce is made with the peels and naturally sweetened with honey (NO sugar!), so it's extra nutritious and super easy too!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 163kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 pounds apples roughly 8 larger apples or 12 smaller apples, depending on size (I like sweet-crisp apples: McIntosh, Jonagold, Gala, and Pinklady are all delicious. See blog post above for more suggestions.)
• ¼ cup honey plus additional to taste
• 1 cinnamon stick
• ½ teaspoon pumpkin pie spice*
• 1 small lemon divided

Instructions

• Core the apples and cut into 1 ½-inch chunks. Leave the peels on or peel the apples if you’d like a lighter-colored sauce or are using an apple with a firmer skin like Granny Smith (see blog post above for more details). Place the apples into a 6-quart or larger slow cooker.
• Add the honey, cinnamon stick, and pumpkin pie spice. With a vegetable peeler, peel off a small strip of lemon peel (be careful not to get too much of the white pith, which is bitter). Add the peel to the slow cooker. Save the rest of the lemon for another use.
• Cover the crock pot, and cook on LOW for 6 hours or on HIGH for 2 1/2 to 3 hours, until the apples completely break down. Stir the apples occasionally while the sauce cooks.
• Remove the cinnamon stick and lemon peel. Use an immersion blender to blend the sauce until smooth (or run the sauce through a food mill, which will remove some of the skins, or purée the applesauce in a blender in batches, being careful as hot liquids will splatter). Taste, and add additional honey if you’d like a sweeter sauce. Let cool, and enjoy!

Notes

• *No pumpkin pie spice? Swap it for 1/4 teaspoon nutmeg and a pinch each of ground ginger and ground cloves. OR use 2 cinnamon sticks instead.
• Don’t miss the blog post above for storage tips, more information about the best apples to use for applesauce (and why I cook this recipe with the peels on), as well as tasty flavor variations.

Nutrition

Serving: 0.5cup | Calories: 163kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 250mg | Fiber: 6g | Sugar: 35g | Vitamin A: 122IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

This lightened up Slow Cooker Orange Chicken takes the Chinese restaurant favorite and turns it into an easy, hands-off crockpot meal. Serve it over steamed rice for the perfect weeknight dinner!

Orange chicken, but in the crockpot and lightened up!

Orange chicken typically consists of chicken that is breaded, deep fried, and tossed in a sugar-laden orange sauce. Delicious but not exactly healthy!

Like my Healthy Orange Chicken and classic Orange Chicken recipes, this slow cooker orange chicken is a healthier, lightened-up version that still has the sweet, citrusy flavor you love.

• Almost every other recipe I’ve read for an easy version of homemade orange chicken calls for copious amounts of orange marmalade. Instead, this recipe uses real orange juice.
• The chicken is cooked in the slow cooker, no breading and no deep frying needed!

Thanks to the slow cooker, this recipe requires very little hands-on cooking. Along with this recipe, I love turning to other Asian-inspired dishes like Crock Pot Cashew Chicken, Crock Pot Teriyaki Chicken, and Pineapple Chicken for a delicious meal that requires less time in the kitchen!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Chicken Breasts. Crowd-pleasing, quick-cooking, and packed with protein, chicken breasts are a fabulous choice for recipes like this one. The neutral flavor of the chicken allows the sauce to shine.
• Orange Juice. Nothing like a real orange for some real-deal orange chicken.
• Soy Sauce. The salty counterpoint to the sweetness of the orange.
• Rice Vinegar. For balance and punch.
• Honey. Sticky sweetness, done more naturally.
• Garlic and Ginger. To make the crockpot orange chicken sing and zing!
• Red Pepper Flakes. Add a little or a lot, depending on your preferred spice level.
• Cornstarch. Helps thicken the sauce.

How to Make Orange Chicken in the Crockpot

Make the Sauce. Whisk all of the ingredients together.

Add the Chicken to the Slow Cooker. Sprinkle it with salt and pepper.

Cook. Pour the sauce over the chicken and cook for 1 1/2 to 2 1/2 hours on high or 5 to 6 hours on low. Remove the chicken.

Strain and Thicken the Sauce. Stir the chicken back into the sauce and add toppings. ENJOY!

Recipe Adaptations

• Slow Cooker Orange Chicken Drumsticks. Swap the breasts for chicken drumsticks. Remove the skin from the drumsticks, then place the drumsticks in the slow cooker. Stir to coat with the sauce, then cover and cook until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the meat without touching bone, 2 to 3 hours on HIGH or 4 hours on LOW. Reduce the sauce as directed.
• Slow Cooker Orange Sesame Chicken. After the sauce is reduced (Step 3), stir 1 teaspoon sesame oil into the sauce. Sprinkle the finished chicken with toasted sesame seeds.
• Crockpot Orange Chicken Thighs. Swap the boneless, skinless chicken breasts for boneless, skinless chicken thighs. Cook until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the meat, 2 on HIGH or 4 hours on LOW.

What to Serve with Slow Cooker Orange Chicken

• Rice. Our #1 choice of side dish! We love stovetop brown rice, Instant Pot Brown Rice, white rice, and quinoa with this recipe.
• Vegetables. Try Air Fryer Broccoli, Roasted Green Beans, or Sautéed Carrots.
• Salad. Asian Cucumber Salad and Asian Cabbage Salad are delicious options.

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Slow Cooker Orange Chicken

This slow cooker orange chicken is easy as can be and healthier than the restaurant version since it's made without frying and less sugar!

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 5 hours hours 10 minutes minutes

Total Time 5 hours hours 20 minutes minutes

Servings 4 servings

Calories 351kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds boneless, skinless chicken breasts (about 4 medium breasts)
• ½ teaspoon ground black pepper
• ¼ teaspoon kosher salt
• 1 cup reduced-sugar orange juice
• 2 tablespoons honey
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced garlic about 2 cloves
• 2 teaspoons minced fresh ginger
• ½ teaspoon red pepper flakes or more to taste
• 3 tablespoons cornstarch
• Prepared brown rice for serving
• Sliced green onions optional for serving
• Sliced or slivered toasted almonds and/or toasted sesame seeds optional for serving

Instructions

• Coat the bottom of a 4-quart or larger slow cooker with nonstick spray. Arrange the chicken in the bottom, then sprinkle with salt and pepper.
• In a medium bowl or large measuring cup, whisk together the orange juice, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Pour over the chicken. Cover and cook for 1 1/2 to 2 1/2 hours on high or 5 to 6 hours on low, until the chicken registers 165°F and is cooked through. With a slotted spoon, remove the chicken from the slow cooker and let cool slightly. Cut into bite-sized pieces.
  
• With a mesh sieve, strain the sauce into a bowl or measuring cup. Discard the solids, then return the liquid to the slow cooker. Turn the slow cooker heat to high. Mix the cornstarch with 3 tablespoons water to create a slurry, then stir it into the slow cooker sauce. Cover and cook on high until the sauce thickens, about 10 minutes, stirring it often. Return the chicken pieces to the slow cooker and stir to coat with the sauce. Serve with prepared rice, sprinkled with green onions and toasted almonds or sesame seeds as desired.
  

Video

Notes

• Cooking times can vary widely based on the model and size of your slow cooker. Be sure to check the chicken early, especially if you are using a larger-size slow cooker, to make sure it does not overcook.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Gently rewarm chicken in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4), with 1/2 cup brown rice | Calories: 351kcal | Carbohydrates: 22g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Potassium: 1002mg | Fiber: 1g | Sugar: 12g | Vitamin A: 268IU | Vitamin C: 34mg | Calcium: 25mg | Iron: 1mg

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Slow Cooker Sausage and Peppers is a dynamo all-in-one meal, and you have plenty of ways to serve it! The low, slow cooking method makes the sausages fall-apart tender and thickens the sauce as if it had been simmering away on your stove all day.

A simple recipe with BIG flavor.

Slow cooker sausage and peppers is one of those recipes that’s greater than the sum of its parts.

Because the ingredient list is so short, it’s all about technique here. A few key moves ensure that you are left with a crockpot full of the best sausage and peppers to have graced your table, forever and ever amen.

One of the secrets to all that big flavor is starting with Italian sausage, which is scrumptious to begin with.

It’s also the star ingredient in my one-pan Sausage and Rice Casserole, which was one of the first healthy meals I learned to cook.

This sheet pan Italian Sausage and Peppers hits the spot when I’m in a hurry, and this Italian Sausage with Butternut Squash Gnocchi (and its cousin, Skillet Lasagna) are two reader favorites.

How to Make Sausage and Peppers in a Slow Cooker

Sear the Sausage. Because searing = flavor. The sausage will fully cook through in the crockpot, so your goal here is just to brown the outsides. Transfer the sausage to the slow cooker insert.

Cook the Onion. Yes, throwing raw onions in the crock pot is convenient, but I promise you the extra few minutes spent sautéing them on the stovetop first will be richly rewarded. It coaxes out their sweetness and the texture of the finished dish will be better.

Deglaze the Pan. Stir in the garlic and red pepper flakes, then pour in the wine. After waiting a beat, scrape up the browned bits at the bottom of the pan. The acid from the wine will loosen them up so you can incorporate that deliciousness into the sauce.

Assemble. Add the onions and juices to the slow cooker, along with the bell peppers and crushed tomatoes.

Cook. Cover and cook on low for 5 to 6 hours, then serve your slow cooker sausage and peppers as desired and ENJOY!

How to Serve Slow Cooker Sausage and Peppers

Now it’s time for the best part—deciding how to serve your sausage and peppers! Will it be over pasta? In a sandwich? Or how about one of my faves: on its own, right out of the slow cooker when no one is watching!

• Spoon generously over whole wheat pasta and top with a sprinkle of Parmesan.
• Swap the pasta for zucchini noodles, or try our favorite: a 50/50 mix of spiralized zucchini and whole wheat spaghetti noodles.
• Italian-style sandwich: Pile inside of split and toasted hoagie buns. Top with Provolone cheese, arrange on a baking sheet, and broil until the cheese is melted and golden.
• Serve over brown rice or cauliflower rice.
• Enjoy all on its own with a side of roasted vegetables or Garlic Roasted Potatoes.

More Easy Slow Cooker Dinners

• Crockpot Beef Stew
• Slow Cooker Chicken Curry
• Crockpot Stuffed Peppers

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Slow Cooker Sausage and Peppers

This easy slow cooker sausage and peppers recipe has ALL the flavor! Serve it with pasta, over rice, or inside buns for sandwiches. Delish!

Course Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 5 hours hours 30 minutes minutes

Total Time 5 hours hours 45 minutes minutes

Servings 6 servings

Calories 400kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ tablespoons extra-virgin olive oil divided
• 2 ½ pounds Italian turkey sausage links uncooked, in their casing, cut into thirds (sweet or spicy both work here, depending upon your preference)
• 1 large yellow onion halved and cut into ¼-inch-wide strips
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 cloves garlic chopped
• ¼ teaspoon red pepper flakes plus additional to taste
• ¼ cup dry red or white wine or swap additional low-sodium chicken broth
• 1 large red, yellow, or orange bell pepper cored and cut into ¼-inch strips
• 1 large green bell pepper cored and cut into ¼-inch strips
• 1 (28-ounce) can crushed tomatoes

For serving:

• Cooked whole wheat pasta
• Zucchini noodles
• Split and toasted hoagie buns (with provolone cheese for a true Italian spin)

Instructions

• Lightly coat a 6-quart or larger slow cooker with nonstick spray. Heat a large skillet over medium high. Add 1/2 tablespoon oil. Once the oil is hot, add half of the sausages in a single layer (do not crowd the pan or the sausages will not brown properly). Cook for 1 to 2 minutes on all four sides, or until the outsides are golden brown (the sausages do not need to be cooked all the way through.) Transfer to the slow cooker. Add the next 1/2 tablespoon olive oil and repeat with remaining sausages.
  
• Increase the heat slightly. Add the final 1/2 tablespoon oil, then the onions, 1 tablespoon water, salt, and pepper. Cook until the onions are starting to brown and become tender, 5 to 6 minutes. Add the garlic and red pepper flakes and cook 1 additional minute, then add the wine. Let cook until the wine evaporates, scraping up any bits that have stuck on to the bottom of the pan. Transfer the onions and any pan juices to the slow cooker with the sausages.
  
• Add the bell peppers and crushed tomatoes to the slow cooker. Cover and cook for 5 to 6 hours on low or 2 to 3 hours on high, or until sausages are cooked through and tender. (I prefer and recommend the low, long cooking time, as it makes the sausages more tender, but high works if you are in a hurry.) Serve over pasta or inside rolls with provolone cheese on top.
  

Video

Notes

• TO MAKE IN ADVANCE: Add all of the ingredients to the crock pot as directed, but do not turn the crock pot on. Cover the crock pot insert and refrigerate the insert with the ingredients in it for up to 1 day.  When ready to cook, let the insert stand at room temperature for 15 minutes, remove the plastic, then place it in the crock pot. Cover and cook on high for 30 minutes, then on low for 5 to 6 hours or high for 2 to 3 hours.
• TO STORE: Store leftovers in the refrigerator for up to 4 days.
• TO FREEZE: Place leftovers in an airtight freezer-safe storage container and free for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove.

Nutrition

Serving: 1(of 6) | Calories: 400kcal | Carbohydrates: 23g | Protein: 31g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Potassium: 874mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1277IU | Vitamin C: 113mg | Calcium: 97mg | Iron: 20mg

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This Slow Cooker Pulled Pork recipe is mouthwateringly juicy, fall-apart tender, sweet, smoky, and saucy. It’s so easy to make and great for a crowd!

Melt-in-your-mouth tender, ultra smoky pulled pork at home.

This slow cooker pulled pork has become a go-to dish whenever I’m serving a crowd. It’s an inexpensive crowd-pleaser, I can prep it in advance, and guests can serve themselves. AND leftovers can be frozen and used for meal prep. Score!

If you’re like us, you may even find yourself preferring this homemade recipe to your local BBQ restaurant. We primarily enjoy ours as slow cooker pulled pork sandwiches topped with Healthy Coleslaw and a side of Air Fryer Potato Chips, but that’s not the only option! Try Pulled Pork Quesadillas or take note from Slow Cooker Carnitas and make tacos.

How to Make Pulled Pork in the Slow Cooker

Start with the Sauce Ingredients. Add everything to the slow cooker.

Whisk. Make sure everything is mixed well.

Season the Pork. This is important for creating tender, flavorful meat. If you want to use frozen pork, it does need to be thawed first. (If it isn’t thawed, it can become unsafe to eat, because the pork will spend so much time at room temperature as it thaws.)

Cook the Pork. Spoon the sauce over the top, then cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours.

Thicken the Sauce. Remove the pork, then add the cornstarch slurry. Let cook. Shred the pork and stir it together with the thickened BBQ sauce. ENJOY!

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Slow Cooker Pulled Pork

This slow cooker pulled pork is juicy and tender, with the perfect sweet and smoky flavor. An easy crockpot recipe that's always a hit!

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 8 servings

Calories 313kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE PULLED PORK:

• 1 small yellow onion finely chopped
• 6 ounces tomato paste
• ⅓ cup apple cider vinegar
• ⅓ cup honey
• ¼ cup water
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons mustard powder
• 2 teaspoons Sriracha or hot sauce of choice
• 1 teaspoon kosher salt plus additional for the pork
• 1 teaspoon liquid smoke optional but super good
• 1 (3- to 4-pound) boneless pork shoulder or pork butt
• Ground black pepper
• 2 tablespoons cornstarch plus 3 tablespoons cold water to create a slurry

FOR SERVING:

• Buns
• Healthy Coleslaw
• Pickles
• Pickled Onions

Instructions

• In the bottom of a 6-quart or larger slow cooker, whisk together the onion, tomato paste, apple cider vinegar, honey, water, brown sugar, Worcestershire, smoked paprika, garlic powder, mustard powder, sriracha, 1 teaspoon salt, and liquid smoke (if using), until smoothly combined.
  
• Cut the fat from the bottom of the pork. Season the pork all over with a generous amount of kosher salt and ground pepper.
  
• Add the pork to the slow cooker and spoon the sauce all over the top to cover it.
  
• Cover the slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours, until the pork is fall-apart tender. Transfer the pork to a large bowl, leaving the cooking liquid in the slow cooker.
• In a small bowl, stir together the cornstarch with 3 tablespoons cold water to create a slurry. Pour into the slow cooker, then whisk to combine. Cover the slow cooker and cook on HIGH, whisking every so often, until the sauce is thickened to your liking, about 20 to 30 minutes.
• While the sauce thickens, shred the pork with two forks or, if it is cool enough to handle, with your fingers.
• Stir the shredded pork back into the thickened sauce in the slow cooker. Taste and adjust seasoning as desired (you may need an extra pinch of salt or some additional hot sauce if you enjoy a kick). Spoon pork on top of buns with coleslaw and pickles to create a sandwich, or serve it any way you like.

Video

Notes

• TO STORE. Store slow cooker pulled pork for up to 4 days.
• TO REHEAT. To reheat slow cooker pulled pork, warm on the stovetop or in the microwave, with a splash of water or chicken broth to keep the pork from becoming too thick or dry.
• TO FREEZE. Portion the pulled pork into freezer-safe containers of your desired size. Freeze for up to 3 months (I’ve gone even longer). Let thaw overnight in the refrigerator.

Nutrition

Serving: 1(of 8) without bun or slaw | Calories: 313kcal | Carbohydrates: 24g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 102mg | Potassium: 957mg | Fiber: 1g | Sugar: 18g | Vitamin A: 576IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 3mg

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Not only is this Crockpot Hot Chocolate rich, decadent, and creamy, it’s also the best hot chocolate for a party! Make a big batch and let your guests help themselves to warm mugs filled to the brim with hot cocoa and all their favorite toppings.

The perfect hot chocolate for a party.

Piping hot, lusciously creamy, and best sipped with holiday tunes in the background (or maybe best sipped directly from the slow cooker with a straw?), this decadent crockpot hot chocolate is my cozy drink of choice this winter!

The recipe is easy as can be and the slow cooker makes it ideal for when you’re entertaining because guests can help themselves. No playing bartender! (Christmas Punch and Rum Punch also minimize your work as a host.)

This crockpot hot chocolate also tastes magnificent. It is some of the best hot chocolate I’ve ever made, ranking right up there with my French Hot Chocolate. And since it’s made without condensed milk and heavy cream, it’s creamy without being so over the top that you can only handle a tiny cup. Fill that mug high, my friend!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Chocolate. Don’t use chocolate chips! Just like store-bought shredded cheese, chocolate chips are formulated not to melt and clump in the bag—which means they don’t melt as smoothly for recipes. Buy a bar of chocolate and chop it.
• Cocoa Powder. The other half of our chocolate flavor duo. Making this crockpot hot chocolate with cocoa powder provides intensity.
• Whole Milk + Half-and-Half. In order to achieve the most smooth and creamy texture, it’s important to make crockpot hot chocolate with milk, not water. I used whole milk. I also used half-and-half to keep things a little lighter than heavy cream while still tasting indulgent. (For extra decadence, you can swap the half-and-half for heavy whipping cream.)
• Vanilla. A can’t-miss addition that gives this drink an extra layer of coziness.
• Instant Espresso Powder. While optional, it helps intensify the chocolate flavor further (it will not make the hot chocolate taste like coffee).

How to Make Hot Chocolate in a Crockpot

Combine. Add all of the ingredients (minus the toppings) to a slow cooker. Whisk to combine, but don’t stress about it—the slow cooker will melt everything together and you’ll continue to whisk through the process.

Heat. Cook the crockpot hot chocolate on LOW for 2 to 3 hours or on HIGH for 45 minutes to 1 hour. Whisk occasionally to make sure the chocolate isn’t sticking to the bottom. You don’t want your crockpot hot chocolate to cook longer than necessary, so as soon as the chocolate is melted and the mixture is smooth, you can turn down the slow cooker to the KEEP WARM setting.

Serve. If you will be serving this at a party and leaving the slow cooker on, check periodically to make sure the chocolate isn’t burning or curdling if your slow cooker tends to get fairly hot. This is especially important as your guests serve themselves and the amount of hot chocolate left in the pot goes down. Serve with your favorite toppings and ENJOY!

Ways to Flavor Crockpot Hot Chocolate

Whether it’s my Healthy Hot Chocolate, Easy Hot Chocolate, or this crockpot version, here are some of my favorite ways to give hot chocolate a little boost:

• Alcohol. Crockpot hot chocolate with alcohol would make a scrumptious adult beverage! I’d recommend Baileys Irish cream, peppermint schnapps, Kahlua, or Frangelico hazelnut liqueur. YUM!
• Coffee. Mix hot chocolate and coffee together to create a drink called café mocha. Add a shot of espresso or a pour of strongly brewed coffee to your cup, then top with as much hot chocolate as you like. We have this every Christmas morning, and it’s divine.
• Nutella. For an out-of-this-world rich and tasty hot chocolate, stir in a spoonful of Nutella.

Crockpot Hot Chocolate Toppings

Add a flourish to your mug with one of these hot chocolate toppings:

• Marshmallows. Whether you prefer mini marshmallows, regular marshmallows, or jumbo-sized marshmallows, you can’t go wrong with this classic and beloved topping.
• Whipped Cream. For a decadent treat, top your hot chocolate with a dollop of whipped cream.
• Chocolate Chips. A handful of milk chocolate chips, semi-sweet chocolate chips, or dark chocolate chips will take the chocolate factor up another notch.
• Caramel Sauce. A drizzle of caramel sauce on top would be tasty!
• Crushed Peppermint. For a minty and festive twist, sprinkle some crushed peppermint candies or candy canes over the top.
• Cinnamon. Finish your hot chocolate batch with a sprinkle of cinnamon. You could also add some cinnamon sticks to the pot as the hot chocolate cooks to infuse it with cozy flavor.

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Crockpot Hot Chocolate

This creamy crockpot hot chocolate is easy to make and tastes absolutely decadent. The slow cooker is perfect for serving a crowd!

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 6 servings

Calories 326kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 cups whole milk must be whole for the best texture!
• 1 cup half-and-half or heavy cream if you want to make this outrageously decadent
• 6 ounces dark or bittersweet chocolate* coarsely chopped (between 62% and 70%; the darker, the more intense the chocolate flavor will be; I used 66%)
• 3 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder or Dutch process cocoa powder
• 2 teaspoons pure vanilla extract
• 1 teaspoon instant espresso powder or coffee powder optional for a more intense flavor
• Pinch kosher salt
• Toppings of choice: marshmallows whipped cream, a drizzle of caramel, a handful of extra chocolate chips

Instructions

• Place all of the ingredients except for the toppings into 3-quart slow cooker (or a 5-quart or larger if you are doubling the recipe): milk, half-and-half, chocolate, sugar, cocoa powder, vanilla, espresso powder, and salt.
  
• Briskly whisk to dissolve the cocoa powder as much as possible. Keep whisking until none of it floats to the top; this may take 1 to 2 minutes.
  
• Cook on low for 2 to 3 hours or on high for 45 minutes to 1 hour (depending upon your slow cooker; it may finish sooner. Once it's hot and the chocolate is melted smoothly, you can serve it as soon as you like; I prefer to do this on low to make sure the chocolate doesn't burn). Whisk every 45 minutes or so to make sure the chocolate isn’t burning on the bottom of the crock pot. At this point, you can keep it on "low" or switch to "keep warm" if you have that setting. Do not keep it on high, as if the chocolate becomes too hot, it can burn or separate.
  
• Ladle into serving cups and add your toppings of choice.
  

Video

Notes

• *I do not recommend chocolate chips, as they do not melt as smoothly. Since chocolate is the primary ingredient, be sure to use good quality. Lindt and Ghirardelli are both excellent. I also had good luck testing with the Baker’s brand bittersweet chocolate bar.
• TO STORE: Refrigerate leftovers for up to 4 days.
• TO REHEAT: Rewarm gently in a saucepan on the stovetop over medium-low heat, whisking to combine.

Nutrition

Serving: 1(of 6); about 6 ounces | Calories: 326kcal | Carbohydrates: 27g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 28mg | Potassium: 435mg | Fiber: 3g | Sugar: 19g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 4mg

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Built for low-and-slow cooking, the crockpot is the ideal cooking vessel for tough, marbled cuts of meat, as demonstrated by these fall-off-the-bone tender Crockpot Short Ribs. The magic happens hands-free, and this recipe is worthy of a dinner party, but easy enough for a weeknight!

The slow cooker version of a Well Plated reader favorite.

I will sing the praises of Braised Short Ribs all day and all night—and judging by your comments on that post, we are in agreement. But if you want that meltingly tender, juicy short rib goodness with even LESS effort, I present to you these crockpot short ribs. (And then I wait with giddy anticipation for you to try them!)

This recipe starts with browning on the stove, giving these short ribs all the rich flavor of the braised version. The low-and-slow cooking method breaks down this normally tough cut of meat, bringing out its very best.

Even though short ribs are a more budget-friendly beef option, serve this recipe over Garlic Mashed Potatoes and you’ll feel like you’re sitting down to a restaurant meal. Break out the cloth napkins and wine glasses! (Okay, maybe just the wine glasses…)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Short Ribs. Look for bone-in short ribs that are a minimum of 1 1/2 inches thick. You want English cut, vs. the thinner flanken cut that often used for Korean-style shortribs.
• Vegetables. Carrots, celery, onion, and garlic infuse the short ribs with flavor and in turn, the short ribs infuse the veggies with flavor. In the end, everything is scrumptious!
• Tomato Paste. An underrated source of umami that adds fantastic depth. (Pro-tip: freeze extra tomato paste in tablespoon-size portions so you don’t have to buy a whole can next time you need just a little bit.)
• Red Wine. You want a dry wine here like Chianti or Cabernet Sauvignon. If you prefer to skip the alcohol, use extra stock instead.
• Stock. Beef stock or chicken stock both work.
• Fire-Roasted Diced Tomatoes. I love the hint of smoky flavor they add. Not enough to make this taste like Smoked Pork Butt, but enough to add some depth.
• Fresh Thyme. Rosemary is another good option if you have it on hand or you’re not a fan of thyme. 

How to Make Crockpot Short Ribs

Prepare. Dry the short ribs with paper towels; this helps them get a nice sear. Season them with salt and pepper. I like coarsely ground pepper because it adds a nice texture to the crust.

Sear the Short Ribs. Cook them in a Dutch oven until they’re browned on all sides. Don’t crowd them—cook them in batches instead to make sure they sear instead of steaming. (“Steamed beef” sounds like something they served to prisoners in colonial times. Not the vibe we want here!)

Cook the Veggies. Sauté the onions, celery, and carrots in 2 tablespoons of fat from the short ribs. As with searing the short ribs, this is key to getting the very best flavor for this crockpot short ribs recipe. Move the veggies to the side and cook the tomato paste until it darkens, then stir everything together and add the garlic.

Deglaze. Pour in the wine and scrape the browned bits from the bottom of the pan. Bring to a boil and then simmer to reduce, then transfer the contents of the Dutch oven to your slow cooker.

Assemble. Add the broth, tomatoes, and thyme to the slow cooker, followed by the short ribs. 

Cook. Turn on the slow cooker and cook the short ribs on low for 7 to 8 hours—basically, until they are so tender, they’re practically falling apart. If you test the short ribs and they’re tough, just cook them longer. You can’t go wrong! Transfer the ribs to a plate when they’re done and remove the thyme.

Make the Sauce. Pour the juices from the crock pot into a pot on the stove. Whisk in the cornstarch slurry and simmer for 15 minutes.

Serve. Plate your crockpot short ribs with your accompaniments of choice (see below!) and the sauce. Garnish with parsley and ENJOY!

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Crockpot Short Ribs

Fall-off-the-bone tender crockpot short ribs with beef, vegetables, and a rich red wine sauce are easy to make and packed with flavor!

Course Dinner, Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 6 servings

Calories 477kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 pounds meaty bone-in short ribs 1 ½ inches or thicker
• 5 teaspoons kosher salt divided
• 1 ½ teaspoons black pepper
• 6 medium carrots chopped into ½-inch pieces about 3 cups
• 4 ribs celery chopped into ½-inch pieces about 3 cups
• 1 medium onion chopped into ½-inch pieces about 1 ½ cups
• 8 cloves garlic minced
• 3 tablespoons tomato paste
• 1 bottle 750 ml dry red wine such as Chianti, Cabernet Sauvignon, or Cotes de Rhone
• 3 cups beef stock or chicken stock plus more as needed
• 1 (14-ounce) can fire roasted diced tomatoes in their juices
• 1 tablespoon Worcestershire sauce
• 8 to 10 sprigs fresh thyme tied into a bundle with kitchen string
• 2 tablespoons cornstarch mixed with 2 tablespoons water to create a slurry
• ¼ cup finely chopped fresh flat-leaf parsley optional for serving

For Serving

• Mashed potatoes, cooked pappardelle or similar pasta, roasted potatoes, or creamy polenta

Instructions

• Pat the short ribs dry, then season generously all over with 4 teaspoons salt and 1 teaspoon pepper.
• Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium-high heat (no need to add oil). Add half of the short ribs in a single layer, arranging them so that they do not touch. Sear all over until they are deeply browned on all sides, about 8 to 10 minutes per batch. Transfer the short ribs to a big baking dish that can catch any juices. Repeat with remaining short ribs.
  
• Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, and remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring periodically, until the vegetables are tender and beginning to brown, about 12 minutes.
  
• Move the vegetables over to one side of the pot to create some space. Add the tomato paste and stir continually for 30 seconds to bloom its flavors, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds, just until fragrant.
  
• Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.
  
• Carefully transfer the mixture in the Dutch oven to a large slow cooker. Stir in the broth, diced tomatoes, and thyme bundle.
• Nestle the short ribs into the pot, along with any cooking liquid that collected in the dish.
  
• Slow cook short ribs in the crockpot on LOW, until they are fall-apart tender, 7 to 8 hours (don't cook on high—you really need that long, gentle cook time to render the fat).
  
• With a slotted spoon, carefully remove the short ribs to a large plate (it’s fine if you have some vegetables with the meat too). Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.
• Carefully transfer the cooking liquid to a large pot on the stove. Stir in the cornstarch slurry. Bring the liquid to a rapid simmer. Let cook until it is reduced, about 15 minutes (it won’t be super thick but should reduce somewhat). If desired, skim off some of the fat with a spoon (you won’t be able to get it all).
  
• Serve the short ribs hot over mashed potatoes with the cooking juices spooned over the top. Garnish with fresh parsley.

Notes

• TO STORE: Refrigerate leftover crockpot short ribs in an airtight storage container for up to 3 days.
• TO REHEAT: Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze short ribs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6) | Calories: 477kcal | Carbohydrates: 19g | Protein: 47g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 130mg | Potassium: 1450mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10977IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 7mg

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By utilizing a weekly meal plan, you can ensure you and your family are maintaining healthy eating habits, explore new recipes, and ultimately — save time (and money!) in the grocery store and kitchen each week.

Let the slow cooker do the work for you this week!

On The Menu:

• Monday. Crockpot Potato Soup
• Tuesday. Crockpot Chicken Tacos
• Wednesday. Crockpot Lasagna
• Thursday. Crockpot Chicken and Potatoes
• Friday. Crockpot Stuffed Peppers
• Bonus. Crockpot Breakfast Casserole

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