Bachelor Roast

Ingredients:

• 1 medium roast (any cut — even inexpensive, tougher cuts)
• 1 can of cola
• 1 (16 oz) bottle of ketchup (use a generic or store brand to save)

Instructions: Place the roast, cola and ketchup in the slow cooker. Cook several hours on low until the meat easily falls apart. The cola helps break down tough fibers, producing tender, flavorful meat that works well for sandwiches the next day.

Recipe credit: Lynn in PHX

Three Simple Slow Cooker Favorites: Pot Roast, Bean Soup and Chicken Cacciatore

Slow Cooker Pot Roast

Choose a less expensive cut of roast for this dish — the slow cooker will do the rest. Put the meat in the cooker with a small amount of water and a packet of dry onion soup mix if you have it. If not, use dried onion flakes, salt and pepper. Add potatoes and carrots, and cook until the meat is fall-apart tender. Use the cooking juices to make gravy; leftovers reheat well.

Slow Cooker Bean Soup

Ingredients:

• 1 lb dried beans, soaked overnight and drained
• 2 ham hocks
• 1 chopped onion
• 2 celery stalks with leaves, chopped
• 5 whole peppercorns
• Salt to taste
• About 8 cups water

Instructions: Add everything to the slow cooker and simmer all day until the beans are soft and the flavors have melded. Serve with fresh cornbread for a hearty, economical meal.

Slow Cooker Chicken Cacciatore

Instructions: Cover chicken pieces with canned tomatoes seasoned with peppers, onions or herbs. Cook on low until the chicken is cooked through and tender. Serve over rice for a simple, satisfying dinner.

Recipe credit: Wendy in Kirkland, WA

Slow Cooker Beef, Pork and Chicken Recipes

Quick Onion Pot Roast

Ingredients:

• 1 packet onion soup mix
• 3 lb beef pot roast, trimmed of excess fat
• 3 tbsp flour mixed with 3 tbsp water (make a paste)

Instructions: Sprinkle the onion soup mix in the bottom of the cooker, add the roast, cover and cook on low about 10 hours (or 5 hours on high). When done, pour the juices into a saucepan, skim fat if desired, whisk in the flour paste and boil until thickened to make gravy. Slice the roast and serve with the gravy.

Barbecued Pot Roast

Ingredients:

• 1 tsp salt
• 2 lb lean pot roast
• 1/2 cup tomato paste
• 24 whole peppercorns
• 1 small onion, chopped
• 1 tsp Worcestershire sauce

Instructions: Rub the roast with salt and place in the slow cooker. Spread tomato paste over the meat, press peppercorns into the paste, top with chopped onion and add Worcestershire sauce. Cook on low for 8–10 hours and serve with the pan juices.

Marinated Chicken & Pork

Ingredients (serves about 6):

• 3 lb chicken pieces
• 1 lb boneless pork, cubed
• 2 cloves garlic, crushed
• 3 tomatoes, chopped
• 1 cup dry red wine
• 1/2 tsp rosemary
• 1/2 tsp black pepper
• 1 tsp salt
• 3 cups beef broth

Instructions: Combine chicken and pork in a bowl. Mix the remaining ingredients, pour over the meat and marinate for about two hours (or overnight). Transfer everything to the slow cooker and cook on low for 6–8 hours until the meat is tender.

Tarragon Chicken

Ingredients:

• 3–4 lb whole chicken or pieces
• 2 tbsp soft butter
• 1 tsp garlic salt
• 1 tsp dried tarragon
• 1 tbsp dried parsley
• 1/8 tsp ground black pepper
• 3 tbsp vinegar

Gravy:

• 2 tbsp cornstarch mixed with 2 tbsp cold water
• 1 cup reserved cooking liquid

Instructions: Rub the chicken with butter and place in the slow cooker. Combine the herbs and seasonings and sprinkle over the chicken, then add the vinegar. Cover and cook on low for about 8 hours. To make gravy, bring the reserved cup of cooking liquid to a simmer and whisk in the cornstarch slurry until thickened. Serve over the chicken. Serves 4.

Recipe credit: Trudy C.

Slow Cooker Baked Beans

This homemade version tastes like the canned variety but is more economical and customizable.

Ingredients:

• 1 lb dried navy beans, soaked overnight
• Mustard to taste
• 1/2 cup molasses
• 1/3 cup honey
• Hot dogs, sliced (any brand or a plant-based alternative)
• 1 large onion, sautéed until lightly browned

Instructions: Drain and rinse soaked beans, then cover with fresh water by 1–1½ inches and cook on high until tender. Stir in mustard, molasses, honey, sautéed onions and sliced hot dogs. Let the flavors mingle for 30 minutes to an hour before serving; for best flavor, refrigerate overnight and reheat the next day. Serves 4–6.

Which Recipe Will You Try First?

These slow cooker recipes use inexpensive cuts of meat and simple pantry ingredients to deliver satisfying meals with minimal effort. They’re ideal for busy days and for anyone aiming to lower grocery costs without sacrificing flavor. Try the cola-and-ketchup bachelor roast for sandwiches, or a classic pot roast with gravy for a comforting family dinner. Slow-cooked beans and soups stretch portions and freeze well for later.