Cheap Slow Cooker Recipes for Students

Ingredients

• 1 lb ground beef (or 2 cans mixed beans for a vegetarian option)
• 1 large onion, chopped
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can tomato sauce
• 2–3 tbsp chili powder
• 1 tsp cumin, ½ tsp garlic powder
• Salt and pepper to taste
• Optional: 1 cup beef or vegetable broth

Instructions

1. If using ground beef, brown it in a skillet, drain excess fat, and transfer to the slow cooker.
2. Add all remaining ingredients and stir to combine.
3. Cover and cook on Low for 6–8 hours or High for 3–4 hours.
4. Serve with shredded cheese, sour cream, green onions, rice, or cornbread.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup long-grain white rice, rinsed
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• Salt and black pepper to taste
• Optional: ½ tsp dried thyme or Italian seasoning

Instructions

1. Place the chicken, onion, garlic, broth, salt, pepper, and optional thyme into the slow cooker. Stir to combine.
2. Cover and cook on Low for 3–4 hours or High for 2–3 hours, until the chicken is cooked through.
3. Stir in the rinsed rice and frozen vegetables, ensuring the rice is submerged in the liquid.
4. Cover and cook on High for a further 20–30 minutes, until the rice is tender.
5. Fluff with a fork and serve immediately.

Ingredients

• 1 cup brown or green lentils, rinsed
• 1 large onion, chopped
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 2 potatoes, peeled and diced (or 1 large sweet potato)
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• 3 cloves garlic, minced
• 1 tsp dried thyme, ½ tsp dried rosemary
• Salt and black pepper to taste
• Optional: 1 cup chopped spinach or kale (added in last 10 mins)

Instructions

1. Combine all ingredients except the spinach/kale in the slow cooker and stir well.
2. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until lentils and vegetables are tender.
3. If using, stir in spinach or kale during the last 10 minutes until wilted.
4. Taste, adjust seasoning, and serve.

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1.5 cups BBQ sauce
• ¼ cup apple cider vinegar
• 1 tbsp brown sugar (optional)
• ½ tsp smoked paprika
• Salt and black pepper to taste

Instructions

1. Place the sliced onion at the bottom of the slow cooker.
2. Add the chicken on top of the onions.
3. Whisk together the BBQ sauce, vinegar, brown sugar, smoked paprika, garlic, salt, and pepper. Pour over the chicken.
4. Cover and cook on Low for 5–6 hours or High for 2.5–3 hours, until the chicken shreds easily.
5. Remove the chicken, shred it with two forks, and return it to the pot. Stir into the sauce.
6. Serve on burger buns, in wraps, or alongside coleslaw.

Ingredients

• 3 lbs potatoes, peeled and diced into 1-inch cubes
• 1 lb smoked sausage (like kielbasa), sliced into ½-inch rounds
• 1 large onion, chopped
• 1 (10.5 oz) can cream of mushroom or chicken soup (or 1.5 cups broth)
• ½ cup milk (if using cream soup) or water
• 1 tsp dried parsley, ½ tsp garlic powder
• Salt and black pepper to taste
• Optional: 1 cup shredded cheddar cheese (added in last 15 mins)

Instructions

1. Lightly grease the inside of your slow cooker.
2. Layer half the potatoes, then half the sausage and onion. Repeat with remaining layers.
3. Whisk together the cream soup and milk (or broth), parsley, garlic powder, salt, and pepper.
4. Pour the mixture evenly over the layered ingredients.
5. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until potatoes are tender.
6. Sprinkle cheese over the top during the last 15 minutes, if using.
7. Serve hot with a side of crusty bread.