A Week of Slow Cooker Meals – Printable Meal Plan

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In this post, I’m sharing 3 classic slow-cooker meals to feed your family for the week and a printable meal plan and grocery list!

It’s the middle of winter here in GA and we are all in need on some warm comfort food. I love slow cooker meals because you can get most of the prep work out of the way in the morning when you still have energy. Closer to dinner time, the house smells amazing and your dinner is ready for you. This frees up my afternoon to get alot of other things done!

I’ve compiled 3 classic slow cooker meals for you. Below you will find printable recipes and a master grocery list. Feel free to print those out to take with you the store. The recipes include: Slow Cooker Lentil Stew, Slow Cooker Pot Roast, and Slow Cooker White Chicken Chili. I’ve used only real food ingredients, no packets or processed foods here. I hope this will make your week a little lighter and a little easier. I have no doubt your family will enjoy these delicious slow cooker meals.

A week of slow cooker meals

Additionaly, I recommend you try making homemade bread with the stew recipes, it makes the perfect addition to these slow cooker meals. Feel free to check out my recipe for homemade bread.

classic slow cooker pot roast

Don’t have a slow cooker?

Lastly, if you don’t have a slow cooker yet and are shopping around, I recommend you get a slow cooker that has a saute function to make these recipes even simpler. I use the Green Pan Elite 6qt Slow Cooker. While this slow cooker is pricey, it is definitely worth the splurge. It has a larger cooking surface because of the oval/square shape and the pot has a ceramic non-stick coating that is easy to clean and also dishwasher friendly. This slow cooker checks every box for me!

meal planning slow cooker meals

Watch the full youtube video for detailed instructions!

Below you will find the printable recipes & grocery list:

slow cooker lentil stew recipe

Slow Cooker Lentil Stew

A hearty and flavorful lentil soup loaded with veggies and protien for a nourishing meatless meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8
Course: Dinner
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil or beef bone marrow for extra flavor!
  • 1 large onion diced
  • 4-6 garlic cloves minced
  • 2 celery ribs diced
  • 4 large whole carrots diced
  • 1 sweet potato peeled and diced
  • 16 oz package of mushrooms chopped
  • 2 tbsp tomato paste
  • 3 tsp Italian seasoning or 1 tsp each of oregano, thyme, and rosemary
  • 2.5 tsp salt
  • .5 tsp pepper
  • 1 14.5oz can diced tomato with juices
  • 1 14-16oz package lentils
  • 6 cups beef broth add more as needed if it looks dry
  • 1 tsp apple cider vinegar

Equipment

  • 1 slow cooker

Method
 

  1. Set slow cooker to saute function. Sauté the mushrooms in olive oil and 1/2 tsp salt until mushrooms have absorbed some of the fat and have browned 5-8 minutes.
  2. Make sure there is still at least 1 tbsp of fat remaining in the pot and add the onions, carrots, sweet potatoes, and 1 tsp salt. Sauté for 5-8 minutes.
  3. Add Italian seasonings, pepper, garlic, tomato paste and sauté for a minute until fragrant.
  4. Add canned tomatoes, lentils, and broth to cover.
  5. Set on low for 8 hours or high for 6 hours. Add liquid it it starts to dry out, but not too much, it should be more like a thick stew then a soup.
  6. Season with more salt if needed. Finish with a splash of vinegar.
Slow Cooker Pot Roast Recipe

Slow Cooker Pot Roast

Incredibly delicious classic pot roast recipe for the slow cooker adapted from America's Test Kitchen.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Servings: 6
Course: Dinner
Ingredients Equipment Method Video

Ingredients
  

  • 1 4-5 lb boneless beef chuck-eye roast or chuck roast pulled into 2-3 pieces at natural seam and trimmed.
  • 2 tsp salt divided – more as needed
  • 1 1/4 tsp pepper divided
  • 2 tbsp ghee or oil of choice any high smoke point cooking fat
  • 2 onions chopped
  • 2 celery ribs chopped
  • 2 tbsp flour
  • 1 tbsp tomato paste
  • 6 garlic cloves minced
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1 tsp umami blend optional
  • 1/2 cup dry red wine
  • 1/2 cup beef broth
  • 2 lbs small yellow potatoes if using large yellow potatoes, cut into 1 inch chunks
  • 1 lb whole carrots, halved lengthwise and cut into 2 inch sticks
  • 2 bay leaves
  • 2 tbsp fresh minced parsely

Equipment

  • slow cooker
  • butchers twine

Method
 

  1. Pat meat dry and season well with pepper and coarse salt on both sides. Separate meat into 2 or 3 even pieces at the natural seam where this a layer of fat. Trim most of the fat, leaving just a thin layer. Tie each piece with butchers twine so it stays together during cooking.
  2. In a separate pan or in the slow cooker if it has a sauté function, sear the meat in the oil on med/high heat until each side has a nice crust. Transfer meat to a plate.
  3. Add onion, celery, 1/2 tsp salt, 1/4 tsp pepper to the pan and sauté until softened and lightly browned, about 8 minutes.
  4. Stir in garlic, tomato paste, thyme, onion powder, umami blend, and cook for 1 minute.
  5. Slowly stir in wine and broth, scraping up any brown bits at the bottom of the pan. If you used a separate pan, transfer to slow cooker now.
  6. Add in potatoes and carrots, nestle the meat into the veggies and pour the accumulated juices from the plate over the meat. Add bay leaves. Cover with lid and set to low for 9-10 hours or high for 6-7 hours.
  7. Transfer meat to a carving board and cover with foil. Let rest for 20 minutes before cutting.
  8. Transfer veggies to a platter. Tent with foil.
  9. Add minced parsley to the slow cooker sauce.
  10. Remove butchers twine and slice meat into slices against the grain. Transfer to platter and top with 1-2 cups of the sauce from the slow cooker.

Video

slow cooker white chicken chili

Slow Cooker White Chicken Chili

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Dinner
Ingredients Equipment Method

Ingredients
  

  • 2 chicken breasts butterfly chicken in half to make 4 thinner pieces of chicken
  • 2 onions diced
  • 2 ribs celery diced
  • 6 garlic cloves minced
  • 2-3 jalapeno peppers ribs and seeds removed, then diced
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp ground coriander
  • 2 tsp salt divided, add more as needed
  • 1/2 tsp pepper
  • 1 4oz can of green chilis
  • 2 cans cannellini beans
  • 4-6 cups bone broth
  • 1 cup fresh or frozen corn
Toppings
  • Any combination of shredded cheese, sour cream, tortilla chips, squeeze of fresh lime, cilantro

Equipment

  • slow cooker
  • Immersion Blender or Blender

Method
 

  1. Pat chicken dry and season well with salt and pepper on both sides. Sear on med/high heat in olive oil in a separate pan or directly in the slow cooker if you have a sauté function. About 3-4 minutes per side. Transfer chicken to a plate.
  2. Add onion, celery, jalapeno peppers, and 1 tsp salt to the pan and sauté until softened and slightly browned, about 8 minutes.
  3. Push veggies to the side and add a little more olive oil, add the garlic right into the oil along with the cumin, coriander, oregano, and 1 tsp salt. Let those cook together for a minute until fragrant.
  4. Add can of green chilis and mix. If you are working in a separate pan, transfer to slow cooker now. Add in chicken with accumulated juices. Cover with bone broth. Set on low for 6 hours.
  5. 1 hour before it is finished, add corn and beans. Reserve 1 cup of beans and place in a large jar or blender. Add in 2 cups if the veggies and broth and blend. Pour this thickened broth back into to the slow cooker.
  6. At the end of the cooking time, remove chicken from pot to a cutting board, shred with two forks, and place back into slow cooker.
  7. Adjust seasoning to taste and serve with toppings! We also like to serve this over a scoop of rice.

Grocery List

Print Recipe
Ingredients

Ingredients
  

Master Grocery List
Proteins:
  • 4-5 lb boneless beef chuck-eye roast or chuck roast
  • 2 chicken breasts
Vegetables:
  • 2 lb whole carrots
  • 1 sweet potato
  • 2 lbs small yellow potatoes or large yellow potatoes cut into 1-inch chunks
  • 16 oz package mushrooms
  • 5 onions
  • 1 bunch of celery
  • 2 garlic heads
  • 2-3 jalapeño peppers
  • 1 cup fresh or frozen corn
  • 2 tbsp fresh minced parsley
Canned Goods:
  • 1 14.5 oz can diced tomatoes with juices
  • 1 4 oz can green chilies
  • 2 14.5oz cans cannellini beans
Pantry Staples & Dry Goods:
  • 14-16 oz package lentils
  • 3 tbsp tomato paste
  • 2 tbsp flour
  • 12 cups beef broth best if you make your own here
  • 1/2 cup dry red wine
Seasonings & Spices:
  • 3 tsp Italian seasoning or 1 tsp each of oregano, thyme, and rosemary
  • salt & pepper
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp ground coriander
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1 tsp umami blend optional
  • 2 bay leaves
Oils & Condiments:
  • olive oil
  • 2 tbsp ghee or another high smoke point cooking fat
  • 1 tsp apple cider vinegar
Toppings (Optional):
  • Shredded cheese
  • Sour cream
  • Tortilla chips
  • Fresh lime
  • Cilantro

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4 Comments

  2. Tried all three recipes and loved them all! I think in the lentil stew you may have forgotten the garlic and celery in the ingredients. So excited to have some delicious and easy crockpot recipes, especially in the winter up here in CT. Thank you!!

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