The phrase “dump dinner” cracks me up every single time. It sounds insulting but it’s actually the highest compliment.
You literally just dump everything into the slow cooker, snap on the lid, and walk away. No browning meat first.
No babysitting. No “stir occasionally.”
Just dump. Walk.
Eat dinner.
Summer was honestly made for this kind of cooking. Nobody wants the kitchen at 90 degrees, and dump dinners let you have a real, hearty homemade meal without ever firing up the stove.
Here are 20 easy crockpot dump dinners that genuinely live up to the name. Set them, forget them, eat them.
One ground rule before we start: if a recipe makes you brown the meat or boil noodles first, it didn’t make this list. Everything here goes in raw or straight from the package, and the crockpot does all the work.
1. Crockpot Crack Chicken Pasta

1) Crockpot Crack Chicken Pasta
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Ingredients
- 5 cups shredded rotisserie chicken
- 2 cups chicken broth
- 1 cup water
- 1 packet buttermilk ranch dry seasoning
- 3 cups penne pasta, uncooked
- 1 1/2 cups mild cheddar cheese
- 1 cup bacon pieces
- 1 can cream of chicken soup
- 8 ounces Velveeta, cubed
Cooking Instructions
- Pull the meat off a rotisserie chicken and shred it. You want about 5 cups.
- In a 4 quart crock pot, combine the chicken, cream of chicken soup, broth, water, ranch packet and Velveeta cubes. Cover and cook on high for 3 hours.
- Stir in the dry penne, push it under the liquid, and cover for 20 minutes.
- Stir well and cover for 10 more minutes, until the pasta is tender.
- Stir again, scatter the cheddar over the top and the bacon over the cheddar, and cover for 5 minutes until the cheese melts. Scoop into bowls.
Toss in chicken, cream cheese, ranch, broth, and cheese. That’s literally it. By dinner you have the most addictive creamy ranch chicken to spoon over pasta. The single most requested recipe in my whole house.
One tip: keep it on low. The cream cheese melts in silky instead of grainy, and the ranch flavor gets deeper the longer it goes. Leftovers reheat beautifully with a splash of milk. If there are any, which in my house there are not.
2. Crockpot BBQ Chicken

2) Crockpot BBQ Chicken
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Ingredients
- 4 boneless, skinless chicken breasts
- 18 ounce bottle barbecue sauce
- 1/4 cup zesty Italian salad dressing
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 8 sandwich buns
Cooking Instructions
- Lay the chicken breasts in the slow cooker in a single layer.
- Stir the barbecue sauce, Italian dressing, brown sugar and Worcestershire together in a measuring cup. Spoon it over the chicken.
- Cover and cook on low for 6 hours or on high for 3.
- Shred the chicken with two forks right in the sauce, stir, and let it sit 15 minutes with the lid off before piling it onto buns.
Two ingredients. Chicken and barbecue sauce. The lowest effort, highest reward dump dinner of all time. Pile it onto buns, into tacos, onto baked potatoes.
Six hours on low and it shreds with two forks. This is also the cheapest way I know to feed a crowd. Set out buns, pickles, and a bag of coleslaw mix. Call it a sandwich bar and accept the compliments.
3. Slow Cooker Chicken Tacos

3) Crockpot Shredded Chicken Tacos
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Ingredients
- 2 to 6 chicken breasts
- 1 can Rotel, undrained
- 1/8 cup taco seasoning, about one packet
- Tortillas, cheese, lettuce, sour cream and fixings
Cooking Instructions
- Lay the chicken in the bottom of a 4 quart or larger crock pot.
- Pour the can of Rotel over the chicken.
- Sprinkle on the taco seasoning.
- Cover and cook on high 3 to 4 hours or low 6 to 8 hours. Check the chicken with a meat thermometer.
- Shred with two forks, or move the chicken to a bowl and use a hand mixer.
- Serve in tortillas with all the fixings.
Chicken, taco seasoning, salsa. Done. Walk away. Come home to taco night. Set out tortillas and toppings, let everyone build their own.
The most foolproof dump dinner there is. Four hours on low is the sweet spot. The chicken shreds right in the salsa and drinks it all up. And whatever’s left becomes quesadillas tomorrow. My kids are somehow even more excited about those than the tacos.
4. Shredded Chicken in the Crock Pot

4) Shredded Chicken in the Crock Pot
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Ingredients
- 3 to 5 pounds chicken breasts or thighs
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cooking Instructions
- Season the chicken and lay it in the bottom of the crock pot. Pour in the broth.
- Cook on low 6 to 8 hours or high 3 to 4 hours.
- Move the chicken to a bowl and shred it with two forks or a hand mixer on low.
- Use it right away, or cool and portion into zip top bags and freeze up to two months.
The dump dinner that becomes four other dinners. Chicken, broth, seasoning. By the end you have shredded chicken for tacos, salads, soups, sandwiches all week. Lazy meal prep at its finest.
My move: portion it into freezer bags, press them flat, and stack them like little frozen files. They thaw in minutes. Pulling one out on a night that’s gone sideways feels like winning the lottery. This is not a dinner.
5. Crockpot Chicken Alfredo

5) Crock Pot Chicken Fettuccine Alfredo
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Ingredients
- 6 boneless skinless chicken thighs
- 2 packets zesty Italian dressing mix, 1 ounce each
- 32 ounces chicken broth
- 2 packages cream cheese, 8 ounces each
- 16 ounces medium egg noodles, boiled 3 minutes only
- Salt and pepper to taste
Cooking Instructions
- Put the chicken thighs in a 6 to 8 quart crock pot, sprinkle the dressing mix over them, and pour in the broth.
- Cover and cook on low 6 to 8 hours.
- Move the chicken to a plate and shred it with two forks.
- Drop the cream cheese into the broth in the crock, put the lid on, and let it sit 10 minutes.
- Whisk the cream cheese and broth into a thin sauce. It will look runny.
- Add the par boiled noodles and the shredded chicken.
- Leave the lid off and stir until the pasta is coated and the sauce thickens to the consistency you want, about 30 minutes.
Tender chicken simmering in a creamy garlic Alfredo sauce. Boil pasta when you’re ready, ladle the chicken on top, dinner is on the table. Tastes like the kind of pasta you’d order at a real Italian restaurant. Chicken thighs are the secret here.
They stay juicy all day where breasts can dry out. And stir the parmesan in at the very end so it melts smooth instead of clumping. To say this is a hit in our house would be an understatement. The neighborhood kids go nuts when they hear it is alfredo night.
6. Slow Cooker Whole Chicken

6) Crock Pot Rotisserie Chicken
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Ingredients
- 4 to 5 pound broiler chicken
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 to 4 teaspoons water
Cooking Instructions
- Put the whole chicken breast side down in a 6 quart or bigger slow cooker.
- Stir the paprika, garlic powder, onion powder, salt, pepper and water into a paste.
- Rub the paste over the outside of the chicken and as much of the inside as you can reach.
- Cover and cook on low 7 to 8 hours or high 4 to 4 1/2 hours, until a thermometer in the thickest part reads 180.
- Move the chicken to a platter and rest a few minutes before carving.
Yes, you can dump a whole chicken in there. The result tastes exactly like a rotisserie chicken from the grocery store, except cheaper and you didn’t leave the house. Hands down one of the best lazy mom dinner moves. Don’t throw out the bones.
Cover them with water, set the crockpot to low overnight, and wake up to free homemade broth. That broth is exactly what the chicken noodle soup at the end of this list wants. Our son takes on chicken legs like it is his job, so a whole chicken is the easiest way to make him happy. This one cooks while we are gone all day.
7. Mississippi Pot Roast

7) Mississippi Pot Roast
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Ingredients
- 3 to 4 pound chuck roast
- 1 packet ranch dressing mix
- 1 packet beef gravy mix
- 4 ounces butter, one full stick
- 4 to 5 pepperoncini peppers
Cooking Instructions
- Set the chuck roast in the crock pot and sprinkle the ranch mix and the gravy mix over the top of the meat.
- Lay pats of butter across the roast, then set the pepperoncini on top. No water, no broth.
- Cover and cook on low for 8 hours, until a fork twists through the meat with no resistance.
- Shred the roast with two forks right in the juices and let it sit for 10 minutes before serving over mashed potatoes, noodles or rice.
The most legendary dump dinner there is. Five ingredients, no browning, no stirring, just dump. The roast becomes fall apart tender with the most insane buttery gravy. Serve over mashed potatoes.
If the pepperoncini make you nervous, don’t be. Eight hours in the pot turns them tangy, not spicy. Even my pickiest eater mops up the gravy with a dinner roll and asks when we’re having it again. This is the roast that made me a believer.
8. Pulled Beef Slow Cooker

8) Pulled Beef Slow Cooker Sandwiches
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Ingredients
- 3 pound chuck roast
- 2 cans beef broth
- 12 ounce can of beer
- 2 envelopes dry onion soup mix
- 1 clove garlic, minced
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- 6 hoagie buns
- Provolone cheese slices
Cooking Instructions
- Set the chuck roast in the slow cooker and pour the broth, beer, onion soup mix, garlic, sugar and oregano over it.
- Cover and cook on low for 8 hours.
- Shred the beef in a bowl with two forks or a hand mixer, then return it to the juices.
- Split the hoagies on a baking sheet, fill them with beef lifted out with a slotted spoon, lay provolone over the top, and broil on low until the cheese is golden.
- Serve with the juices from the crock pot in small bowls for dipping.
Fork tender pulled beef from a few simple ingredients. Pile it on buns, over rice, into tacos. The whole house smells unbelievable for hours, and you didn’t have to do a single thing to make that happen. Chuck roast is the budget hero.
It’s one of the cheaper cuts at the store, and eight slow hours turn it into something that tastes expensive. Day two pulled beef over tortilla chips with cheese is a nacho situation you should plan for on purpose. The beer is the ingredient that makes people pause, and it cooks off completely over eight hours. What is left is a deeper, maltier broth than broth alone can give you.
9. Crock Pot Shredded Beef Tacos

9) Crock Pot Shredded Beef Tacos
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Ingredients
- 1 white onion, diced
- 3 pound beef chuck roast
- 1 cup beef broth
- 4 ounces tomato paste
- 1 teaspoon ground cumin
- 1 tablespoon mild chili powder
- 1/2 teaspoon salt
- 12 tortillas
- Cotija cheese, cilantro and diced onion for serving
Cooking Instructions
- Spread the diced onion in the bottom of a 6 quart crock pot and set the roast on top.
- Whisk the broth, tomato paste, cumin, chili powder and salt in a measuring cup until the paste dissolves, and pour it over the roast.
- Cover and cook on high for 4 hours or on low for 8.
- Shred the beef with two forks right in the tomato broth and let it soak for 10 minutes.
- Pile the beef onto warm tortillas and top with cotija, cilantro and onion.
Street taco vibes from your slow cooker. Dump the beef, dump the seasoning, walk away. By dinner you have the most tender, flavorful taco meat to stuff into little corn tortillas with onion and cilantro. The street taco move: corn tortillas, doubled up, warmed for thirty seconds in a dry skillet.
A squeeze of lime right at the end wakes the whole thing up. That’s it, don’t overthink a good thing. I make these in August, March, December and yes, July. Eight hours after the roast goes in, dinner is done and I am out the door to softball practice.
10. Slow Cooker Beef Stroganoff

10) Slow Cooker Beef Stroganoff
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Ingredients
- 1 can golden mushroom soup
- 1 can cream of mushroom soup
- 1/2 packet onion soup mix
- 1/2 cup chopped onion, optional
- 1 can sliced mushrooms, drained, optional
- 1 beef bouillon cube
- 1 pound beef stew meat, cut small
- 1/2 cup water
- 1 clove garlic, minced
- 4 ounces cream cheese
- 2 tablespoons sour cream
- 24 ounces egg noodles, cooked
Cooking Instructions
- Put both soups, the onion soup mix, onion, mushrooms, bouillon cube, beef, garlic and water in the slow cooker and stir.
- Cover and cook on low for about 6 hours, until the beef is fork tender.
- Boil and drain the egg noodles according to the bag during the last 15 minutes.
- Stir the cream cheese into the beef until it melts completely, then stir in the sour cream and turn the crock pot off.
- Spoon the beef and sauce over the noodles.
Creamy, comforting, the food version of a fluffy blanket. Tender beef in rich sauce over egg noodles. Just dump everything in, give it a stir, and forget about it. One rule and one rule only: the sour cream goes in at the very end, after the heat’s off.
Stir it in early and it breaks. Stir it in last and the sauce stays silky. Learn from my mistakes. This is one of the meals my son requests by name, and I do not mind, because it pairs with a salad and feels at least halfway healthy.
11. Crock Pot Beef and Noodles

11) Crock Pot Beef and Noodles
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Ingredients
- 2 pounds chuck roast
- 2 tablespoons vegetable oil
- 1 tablespoon steak seasoning
- Salt and pepper
- 1/2 onion, diced
- 4 cups water
- 4 heaping teaspoons Better than Bouillon beef base
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 24 ounce bag Reames frozen egg noodles
Cooking Instructions
- Rub the roast with steak seasoning, salt and pepper.
- Brown it in the oil in a large skillet a couple of minutes per side.
- Move the roast to a 6 quart crock pot, add the onion, and cook on low 6 to 8 hours.
- Lift the roast out, shred it and trim away any fat, then return the meat to the crock.
- Whisk the water, beef base, Worcestershire and garlic together, pour over the beef, and cook 30 minutes more.
- Meanwhile boil the egg noodles per the bag, about 40 minutes.
- Drain and stir the noodles into the beef.
Tender shredded beef in a rich gravy. Spoon it over noodles or mashed potatoes. This is church basement potluck food in the absolute best possible way. Cozy, hearty, completely zero stress.
Around here we serve it over noodles AND mashed potatoes at the same time, because that’s just how it’s done in the Midwest. If your store carries frozen egg noodles, grab them. They hold up better than the dried ones. Fork tender beef in a thick gravy over Reames noodles is the dinner my family calls comfort food.
12. Crock Pot Goulash

12) Crock Pot Goulash
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Ingredients
- 2 pounds ground beef
- 1/4 onion, diced
- 3 cloves garlic
- 1 green pepper, diced
- 6 ounces tomato paste
- 1/2 cup water
- 24 ounces pasta sauce
- 28 ounce can diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon seasoning salt
- 1/8 teaspoon black pepper
- 3 cups uncooked pasta shells
Cooking Instructions
- Brown the beef with the onion and garlic until no pink is left and drain the fat.
- Put the beef mixture in a 6 quart crock pot with everything except the shells. Stir until the tomato paste dissolves.
- Cover and cook on high for 2 hours or low for 4 to 5.
- Boil the shells al dente, drain well, and stir them into the sauce.
- Cover 10 more minutes to heat through, and serve with shredded cheddar on top.
Old school goulash in dump form. Ground beef, pasta, tomato, all simmered together. Pure nostalgia food, super budget friendly, and stretches forever. The dump dinner that feeds a small army.
When the budget’s tight, this is the one. A single pound of ground beef feeds my whole crew. And if cousins show up, a second can of tomatoes and another handful of macaroni stretches it without anyone noticing. Ground beef crock pot recipes are rarer than chicken ones, and this is the one my family raves about.
13. Crockpot Philly Cheesesteak

13) Crockpot Philly Cheesesteak
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Ingredients
- 2 1/2 to 3 pounds beef round steak, sliced thin
- 1 onion, sliced thin
- 1 envelope dry Italian dressing mix
- 1 cup beef stock
- 1 teaspoon sea salt
- 3 teaspoons black pepper
- 4 teaspoons garlic powder
- 2 green peppers, sliced thin
- 6 hoagie buns
- 12 slices provolone cheese
Cooking Instructions
- Spray the crock pot. Slice the steak thin and brown the slices for about a minute in a hot skillet.
- Add the steak, onion, stock, salt, pepper, garlic powder and dressing mix to the crock pot. Stir once and cover.
- Cook on low for 8 hours, stirring in the sliced green peppers at the 5 hour mark.
- Spoon the meat onto split hoagies on a foil lined sheet, lay 2 overlapping slices of provolone on each, and bake at 350 or broil on low until the cheese melts and browns.
Tender beef, peppers, onions, dumped in together. Pile onto rolls with cheese. Dad approved, kid approved, lazy mom approved. Pretty much the dream dump dinner.
Do not skip toasting the rolls. Two minutes under the broiler with the provolone already on them, then pile the beef on top. A soggy roll is the only way to ruin this, and now you know how not to. This is the beef sandwich readers write to me about most.
14. Slow Cooker French Dip Sandwiches

14) Slow Cooker French Dip Sandwiches
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Ingredients
- 3 pound chuck roast
- 2 tablespoons vegetable oil
- 2 cans French onion soup
- 1 can beef consomme
- 8 hoagie rolls
- 8 to 16 slices provolone cheese
- 1 tablespoon cornstarch and 1 tablespoon cold water, optional, for a thicker au jus
Cooking Instructions
- Heat the oil in a large skillet over medium high. Brown the chuck roast for 3 to 4 minutes per side.
- Move the roast to the slow cooker and pour both cans of French onion soup and the consomme over the top. Cover and cook on low for 8 to 10 hours or on high for 4.
- Lift the roast into a bowl and shred it with two forks, pulling out any large pieces of fat. Return the meat to the juices.
- Pour the juices into a saucepan and simmer. For a thicker au jus, whisk the cornstarch into the cold water and stir it in for a couple of minutes.
- Split and toast the rolls for 1 minute under the broiler. Pile on the beef, lay provolone over the top, and broil 2 minutes until the cheese melts. Serve with the au jus for dipping.
Beef, broth, seasoning. Dump it. Walk away. End up with fall apart tender beef on a toasted roll with a little dipping cup of jus. The dipping makes it feel fancy.
The dump made it possible. Serve the jus in little individual cups, because my kids think the dipping is the dinner. And save what’s left. Tomorrow’s beef reheats right in that jus without drying out. That’s the kind of leftover luck you can plan for.
15. Easy Crockpot Lasagna

15) Easy Crockpot Lasagna
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Ingredients
- 1/2 pound Italian sausage
- 1/2 pound ground beef
- 45 ounces spaghetti sauce
- 20 ounces cottage cheese
- 1 egg
- 1/2 cup shredded parmesan
- 1 tablespoon Italian seasoning
- 2 cups mozzarella, divided
- 9 regular lasagna noodles, uncooked, broken in half
Cooking Instructions
- Brown the sausage and beef together, drain, and stir the meat into the spaghetti sauce. In another bowl, stir the cottage cheese, egg, parmesan and Italian seasoning together.
- Spray the crock pot. Layer a third of the meat sauce, 3 broken noodles, half the cottage cheese mixture, and 1 cup of mozzarella.
- Repeat: a third of the sauce, 3 noodles, the rest of the cottage cheese mixture, the second cup of mozzarella.
- Finish with the last 3 noodles and the last third of the sauce, covering every noodle.
- Cover and cook on low for 4 hours, up to 6 depending on the crock pot. Do not use high. Rest 15 minutes with the lid on before cutting.
Yes, lasagna can be a dump dinner. You layer it once and walk away. By dinner the noodles are perfect and the cheese is bubbly and your family thinks you’re some kind of genius. Use regular lasagna noodles, uncooked, straight from the box.
They soften right in the sauce, and that’s the whole trick. Whatever you do, don’t add extra liquid. The sauce has everything the noodles need. Three kinds of cheese, two kinds of meat, and a crock pot that does every bit of the work.
16. Slow Cooker Lazy Lasagna

16) Slow Cooker Lazy Lasagna
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Ingredients
- 20 ounce package frozen four cheese ravioli
- 24 ounce jar pasta sauce
- 4 cups shredded mozzarella cheese
- 1 pound Italian sausage, cooked, crumbled and drained
Cooking Instructions
- Spray a 6 quart crock pot. Pour in half the jar of sauce.
- Spread half the frozen ravioli over the sauce, then half the sausage, then 2 cups of mozzarella.
- Repeat the layers once more with the rest of the sauce, ravioli, sausage and cheese.
- Cover and cook on high for 1 hour 45 minutes or low for 3 hours 30 minutes.
- For a browned top, set the ceramic crock under the broiler for a few minutes and watch it closely.
It’s literally called Lazy Lasagna and it’s the dump dinner version. No layering at all. You just dump it all in. Tastes like real lasagna and I should not be allowed to eat as much of it as I do.
This is also the fastest dinner in this whole roundup at about three and a half hours. Which means you can start it at lunch and still pull off homemade lasagna on a day you absolutely did not plan for it. Where are the busy mamas at? This is my lazy day lasagna for the weeks when dinner is not getting made unless it makes itself.
17. Crock Pot Baked Ziti

17) Crock Pot Baked Ziti
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Ingredients
- 1 pound ground beef
- 1/2 yellow onion, chopped
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 2 1/2 cups pasta sauce
- 2 1/2 cups chicken broth
- 3 cups uncooked mostaccioli or ziti
- 1 cup shredded mozzarella
Cooking Instructions
- Brown the beef with the onion and garlic and drain it.
- Put the beef mixture, basil, parsley, pasta sauce and broth in a 4 quart crock pot and stir. Cover and cook on high 3 hours or low 6.
- Turn to high if it was on low. Stir in the dry pasta, cover 20 minutes, stir, and cover 20 more.
- Scatter the mozzarella over the top, lid on 5 minutes until melted, and serve.
Saucy, cheesy ziti without ever turning on the oven. The pasta cooks right in the slow cooker with the sauce. Cozy comfort food that pretty much made itself. Drop the ricotta on in dollops at the end instead of stirring it through.
You get little creamy pockets in every scoop. And check it early. Slow cooker pasta goes from perfect to soft faster than you’d think. Dinner is done when I walk in the door, and days are a lot easier when that is true.
18. Crock Pot Chicken Enchilada Soup

18) Crock Pot Chicken Enchilada Soup
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Ingredients
- 1 pound boneless chicken breasts
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 cup fresh cilantro, chopped
- 28 ounce can diced tomatoes, undrained
- 20 ounces enchilada sauce
- 14.5 ounce can low sodium chicken broth
- 1 can black beans, undrained
- 10 ounce package frozen corn, thawed
Cooking Instructions
- Season the chicken with salt and pepper and brown it in the oil over medium heat, about 3 minutes per side.
- Put the chicken and everything else in the crock pot, cover, and cook on high 2 hours.
- Remove the chicken and shred it with two forks or a hand mixer.
- Return the chicken to the pot, taste for salt and pepper, and serve.
- Top with sour cream and tortilla strips or crushed chips.
All the flavors of chicken enchiladas in dump soup form. Spicy, cheesy, creamy, gorgeous with all the toppings (tortilla strips, sour cream, avocado, more cheese). Dump it and forget it. Heads up: this one’s ready in about two hours, making it the emergency dinner of the list.
Set up a topping bar and let the kids load their own bowls. Mine will eat almost anything they get to decorate themselves. This is the Mexican soup that warms up a cold week at our house. The crock pot does the work and dinner is ready in two hours on high.
19. Easy Crockpot Potato Soup

19) Easy Crockpot Hashbrown Potato Soup
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Ingredients
- 30 ounces frozen diced hashbrowns
- 32 ounces chicken broth
- 1 can cream of chicken soup
- 5 ounces bacon bits, divided
- 1 block cream cheese
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Green onions and sour cream for the top
Cooking Instructions
- Pour the frozen hashbrowns into the crock pot. No thawing needed.
- Add the broth, cream of chicken soup and half the bacon bits and stir gently.
- Cook on low 7 to 8 hours or high 4 to 5 hours, until the potatoes are completely tender.
- An hour before serving, cut the cream cheese into cubes and add them.
- Stir every 15 to 20 minutes over that hour until the cream cheese is fully melted in.
- Season well with salt and pepper and thin with a splash of milk if it is thicker than you like.
- Top each bowl with cheddar, the rest of the bacon, green onions and sour cream.
The hashbrown shortcut here is so smart. Dump the frozen hashbrowns, broth, and a few other things, walk away. End up with the creamiest cheesy potato soup ever. Top with bacon and chives.
Frozen hashbrowns mean zero peeling, which is the entire reason this recipe exists. If you like it extra thick, mash about half the pot with a potato masher right at the end. Instant body, no cream needed. My picky son finishes every drop of this and asks for more.
20. Slow Cooker Chicken Noodle Soup

20) Slow Cooker Chicken Noodle Soup
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Ingredients
- 2 boneless skinless chicken breasts
- 4 cups chicken broth
- 3 carrots, peeled and sliced
- 1 onion, chopped
- 1 cup celery, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups dry egg noodles
- Salt and pepper to taste
- 4 tablespoons green onions, optional
Cooking Instructions
- Put the chicken, broth, carrots, celery, onion, garlic, thyme, bay leaf, salt and pepper in the crock pot.
- Cover and cook on low 6 to 8 hours or high 3 to 4 hours, until the chicken is tender.
- Lift out the chicken, shred it with two forks, and return it to the pot.
- Add the egg noodles and cook on high 20 to 30 minutes more, until tender.
- Fish out the bay leaf and serve, topped with green onions.
Dump dinner chicken noodle soup that tastes like it took all day. The cure for cold days, sick days, lazy days, and just need comfort days. Homemade really does taste so much better than the can. The noodles go in for just the last half hour so they stay noodles instead of turning to mush.
And if you made the whole chicken from earlier in this list, that overnight broth belongs right here. Full circle. Ever been sick and had someone bring you a bowl of chicken noodle soup? That feeling is what this crock pot is for, and you can make it for yourself.
Dump Dinner Questions, Answered
Do I really not have to brown the meat first?
Really. Browning adds a little flavor, but every recipe on this list was chosen because it works without it.
That’s the test a true dump dinner has to pass. If it needs a skillet first, it’s just a regular recipe wearing a costume.
Can I use frozen chicken?
Thaw it first. The USDA says frozen meat in a slow cooker spends too long at temperatures where bacteria get comfortable, and I don’t argue with the USDA.
My system: tonight’s freezer chicken goes in the fridge at breakfast. Ten seconds of planning, totally safe.
High or low?
The rough rule is one hour on high equals about two on low.
That said, the creamy ones like the crack chicken, the Alfredo, and the stroganoff genuinely come out better low and slow. Save high for the shredded meats and soups when you’re racing the clock.
How long do leftovers keep?
Three to four days in the fridge, and most of these freeze great for two to three months, especially the shredded meats.
Half the dinners on this list are secretly two dinners. That’s my kind of math.
Pin this whole list. The next time you find yourself looking at a slow cooker at 9 AM with no plan, future you will be so grateful you saved this.
Happy dumping. 💛
