45+ Best Slow Cooker Recipes - Tastes Better From Scratch

Slow Cooker Chicken Tacos

Lauren Allen — Tue, 26 Mar 2024 11:00:00 +0000

This easy Slow Cooker Chicken Tacos recipe is quick to make and convenient to use in not just tacos, but burritos, enchiladas, tamales, taco salads and more.

We have many easy slow cooker meals to try, including Hawaiian Meatballs and Slow Cooker Chicken Tikka Masala.

Why I love Crockpot Chicken Tacos:

Quick and Convenient: you can throw together slow cooker tacos in just a few minutes and let the slow cooker do the work. Or if you’re short on time, could make them in the instant pot.
Versatile – it’s great for more than just tacos! We use this mexican shredded chicken as a base for chicken chimichangas, taco salad, or any of your favorite burritos, tostadas, or enchiladas.
Healthy – Packed with protein and cooked in light and flavorful sauce. Check out all my high protein recipes!

How to make Crockpot Chicken Tacos:

Layer Ingredients: Arrange chicken breasts in slow cooker. Mix remaining ingredients together: chicken broth, Italian dressing, lime juice and spices then pour over the chicken.

Cook on low for 3-4 hours. Shred chicken then cook for an additional 30 minutes to allow it to absorb some of the sauce and juices.

Serve crockpot shredded chicken tacos in corn or flour tortillas, with desired toppings shredded lettuce or cabbage, cheese, and pico de gallo.

Make Ahead and Freezing Instructions:

To Make Ahead: The slow cooker Mexican shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using.

To Freeze: Freeze shredded slow cooker chicken recipe in an airtight freezer safe container or bag for up to 3 months. Thaw in the refrigerator before reheating.

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Slow Cooker Chicken Tacos

Our favorite Slow Cooker Chicken Tacos recipe is delicious and healthy and easy to throw together and let the slow cooker do the work.

Course Main Course

Cuisine American, Mexican

Prep Time 5

Cook Time 3 20

Total Time 3 25

Servings

Calories 129kcal

Author Lauren Allen

Cost $7

Equipment

Slow Cooker

Ingredients

1 pound boneless skinless chicken breasts , or thighs
1/2 cup low-sodium chicken broth (or use salsa)
1/3 cup Italian salad dressing (or use salsa)
3 teaspoons fresh lime juice
3 teaspoons chili powder
1 1/2 teaspoons onion powder
3/4 teaspoon EACH garlic powder, paprika, cumin
1/2 teaspoon salt and freshly ground black pepper

Optional, for Serving:

8 corn tortillas , or 4 flour tortillas
Desired toppings: shredded lettuce or cabbage, shredded cheese, Salsa or hot sauce, pico de gallo, guacamole, onion, cilantro, lime wedges

US Customary – Metric

Instructions

Add chicken to slow cooker.
Whisk remaining ingredients in a small bowl and pour over chicken.
Cover and cook on LOW for about 3-4 hours (or 4-5 hours for chicken thighs).
Shred chicken. Cook for 30 more minutes.
Serve in flour or corn tortillas, with desired toppings. Or, use shredded taco chicken for enchiladas, quesadillas, tostadas, burritos, taco salads etc.

Video

Notes

Serving size: about 4oz shredded chicken

Make Ahead Instructions: The shredded chicken can be made up to 2 days in advance. Store in a sealed container in the refrigerator and heat before using.

Freezing Instructions: Freeze the shredded chicken in an airtight freezer safe container or bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Instant Pot Instructions: Season the chicken with spices and place in the bottom of the instant pot. Cover with lime juice and 1 cup salsa (or use broth and Italian dressing). Cook on Manual, High Pressure, for 8 minutes. Quick release the pressure and carefully remove the lid. Shred chicken.

Nutrition

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*I originally shared this recipe July 2015. Updated April 2020 and March 2024..

Slow Cooker Chicken Tikka Masala

Lauren Allen — Fri, 02 Feb 2024 12:00:00 +0000

This easy Slow Cooker Chicken Tikka Masala recipe is packed with flavor, but couldn’t be easier to make with simple ingredients like tomato sauce, coconut milk, spices, and chicken.

If you’d like to make a more traditional version, try my traditional Chicken Tikka Masala.

Why I love this meal:

Quick – This simplified version for slow cooker chicken tikka masala takes only 5 minutes for prep. !
Delicious – The sauce has a rich, creamy, and mildly spicy tomato flavor. It is perfect served over rice, with a side of garlic naan.
Crowd Pleaser – Everyone in my family cheers when this is for dinner! I love to make a big batch because the leftovers are delicious.

How to Make Slow Cooker Chicken Tikka Masala:

Mix sauce ingredients in a bowl.

Crockpot: Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for about 4-6 hours.

Shred chicken (discard any bones). Stir in coconut milk. Add cilantro.

Serve over basmati rice.

Storing and Freezing Instructions:

To Store: leftover crockpot chicken tikka masala will keep in the refrigerator for 3-5 days, depending on the freshness of the chicken.

To Freeze: Place in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove before serving. For a slow cooker freezer meal, freeze raw chicken and sauce ingredients (not coconut milk) in a freezer safe bag, then thaw overnight before adding to crockpot to cook.

More Slow Cooker Recipes:

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Slow Cooker Chicken Tikka Masala

This easy Slow Cooker Chicken Tikka Masala recipe is packed with flavor, but couldn't be easier to make with simple ingredients like tomato sauce, coconut milk, spices, and chicken.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 386kcal

Author Lauren Allen

Cost 7

Equipment

Slow Cooker

Ingredients

2 lbs skinless chicken thighs (about 8 thighs)
2 Tablespoons olive oil
2 cloves garlic , minced
1/4 of a large onion , diced
3 teaspoons garam masala
1/2 teaspoon salt
2 8 oz cans tomato sauce
1 15oz can diced tomatoes
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 fresh jalapeño pepper , optional, seeds removed, finely chopped
1 cup canned unsweetened coconut milk
1/4 cup fresh cilantro , chopped (optional)
4 cups Hot cooked basmati rice, for serving

Instructions

Mix sauce ingredients together in a bowl.
Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for 6-7 hours.
Shred chicken (discard any bones). Stir in coconut milk. Add cilantro. Serve over hot cooked basmati rice.

Video

Notes

Serving size is about 1 cup chicken tikka masala.

Chicken: You could substitute chicken breasts, but only cook for 2-3 hours on LOW.

Low Carb or Macro Variation: Serve the chicken over cauliflower rice or cooked spaghetti squash.

Storing Instructions: leftover crockpot chicken tikka masala will keep in the refrigerator for 3-5 days, depending on the freshness of the chicken.

Freezing Instructions: Place in a freezer safe container in the freezer for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove before serving. For a slow cooker freezer meal, freeze raw chicken and sauce ingredients (not coconut milk) in a freezer safe bag, then thaw overnight before adding to crockpot to cook.

Nutrition

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I originally shared this recipe January 2016. Updated January 2021 and February 2024.

Slow Cooker Ribs

Lauren Allen — Tue, 23 Jan 2024 12:00:00 +0000

There’s no easier way to make amazing ribs than this Slow Cooker Ribs recipe! It produces tender, flavorful ribs that only take a few minutes to prep and are sure to impress any guests!

Looking for more slow cooker recipes? Try Crock Pot Baked Ziti, Beef Noodle Soup, or Pot Roast!

Why I love these ribs:

Hands-Off – Put the ribs in the slow cooker and let it do the work! There’s no babysitting them like you would on the smoker, and the end result is fantastic.
Favorite Meal – We enjoy ribs year-round, whether during the winter with a side of mashed potatoes and roasted veggies, or in the summer with potato salad, baked beans and cornbread.
The BBQ Sauce– If you want to make them extra special, use my homemade BBQ sauce recipe!

How to Make BBQ Ribs in the Slow Cooker:

Prep Ribs on both sides with salt and pepper. Rub garlic powder, onion powder and brown sugar onto both sides. Lay them on a sheet pan lined with parchment paper or foil. Pre-bake the ribs at 400 degrees for 15 minutes on each side to seal in the juices and render some of the fat. Alternately, throw them on the grill on HIGH for 5 minutes on each side.

Place in Slow Cooker: Layer the ribs in the bottom of your slow cooker or curl the rack around the inside, meat side facing out. Smother them in BBQ sauce, reserving some for later. Cook crockpot bbq ribs on LOW for 4-6 hours. Mine are usually done cooking around the 4 hour mark. You want them to be tender, but not falling off the bone.

Serve crockpot ribs with more bbq sauce and your favorite sides.

Pro Tips:

Type of Ribs to Buy: Baby back ribs, spare ribs, or country-style ribs will work for this slow cooker recipe. I prefer baby back pork ribs (and I buy them in a 3-pack from Costco).
Remove membrane, if needed: Depending on where you purchase them, the ribs may still have a white, shiny membrane connective tissue on the back (bone side) that needs to be removed.

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Slow Cooker Ribs

This easy Slow Cooker Ribs recipe produces tender, flavorful ribs that only take a few minutes to prep.

Course Main Course

Cuisine American, slow cooker

Prep Time 10

Cook Time 4 30

Total Time 4 40

Servings

Calories 716kcal

Author Lauren Allen

Cost 7

Equipment

Slow Cooker

Ingredients

1 rack pork ribs* (about 2 lbs)
32 ounces BBQ sauce *
salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon light brown sugar

US Customary – Metric

Instructions

Preheat oven to 400 degrees F.
Season the ribs generously on both sides with salt and pepper. Rub garlic powder, onion powder and brown sugar onto both sides of the ribs.
Pre-Bake: Line a large baking sheet with tinfoil or parchment paper. Bake the ribs on prepared pan for 15 minutes. Flip the ribs to the other side and bake for another 15 minutes.
Slow Cook: (I like to use a slow cooker liner, for easy clean-up). Place the rack of ribs around the inside of the slow cooker, meat side facing out. Alternately, cut the ribs into a few sections and place them in the slow cooker. Smother them in some barbecue sauce, reserving some sauce for serving later. Cover and cook on LOW for 4-6 hours, until tender but not falling off the bone.
Serve warm with extra barbecue sauce slathered on top.

Video

Notes

Ribs: I prefer baby back pork ribs but spareribs, country-style and boneless ribs will all work. Double or triple the recipe for multiple racks of ribs. I can fit two racks of ribs in my 5 quart slow cooker.

BBQ Sauce: Try my homemade BBQ sauce, or store-bought like Stubb’s or Sweet Baby Rays.

Nutrition

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I originally shared this recipe October 2017. Updated November 2019, September 2022 and January 2024.

Taco Soup

Lauren Allen — Thu, 19 Oct 2023 11:00:00 +0000

This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. This one-pot meal can also be made in the Crock Pot or Instant Pot.

Looking for more soup recipes? Try my Classic Homemade Chili, Creamy Tortellini Soup, Creamy Zuppa Toscana, or Chicken and Dumplings.

What I love about this soup:

One-Pot Meal: Is there anything better? No mess, just an easy recipe with an even easier clean-up.
Simple Ingredients: You probably already have everything on hand, and only need 5 minutes to prep the best taco soup recipe.
Instant Pot and Slow Cooker cooking methods are included in the recipe notes, making this meal even easier.

How to Make Taco Soup:

Brown Beef: In a large pot, brown the beef, breaking it into small pieces as it browns.

Simmer: Add beans, diced green chilies, crushed tomatoes, corn, chicken broth, and spices. Bring this mixture to a boil, then reduce the heat to simmer and let it cook for about 20 minutes.

Serve traditional taco soup with desired toppings like avocado, cheese, tomatoes, sour cream, or tortilla chips.

Storage and Freezing Instructions:

To Store: Store soup in the refrigerator for 3-4 days after making. Reheat in the microwave or on the stovetop.

To Freeze: Allow creamy taco soup to cool completely. Place in a freezer-safe container or bag and freeze for up to 3 months. To reheat, thaw soup in the refrigerator overnight and simmer on the stove until warm, or warm in the microwave.

Recipe Variations:

Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked. Remove grease then add remaining ingredients and add one extra cup of broth. Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.
Crock Pot Taco Soup: Brown ground beef on the stove then add the cooked ground beef and remaining ingredients to the slow cooker. Cook on low for 4-6 hours then serve with your favorite toppings.
Vegetarian Taco Soup: Omit the meat and add extra beans.
Chicken Taco Soup: Use cooked chicken instead of ground beef.
Spices: substitute one packet of taco seasoning in place of the dry spices listed in the recipe. Taste, and add additional seasoning if needed.

More 30-Minute Meals:

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Taco Soup

This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. Bonus that it's a one-pot meal and you could also make it in the Crock Pot or Instant Pot.

Course Main Course, Soup

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 516kcal

Author Lauren Allen

Cost 7

Equipment

Meat Chopper

Ingredients

1 pound lean ground beef (or ground turkey)
4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
28 ounce can crushed tomatoes undrained
4 ounce can diced green chiles
15 ounce can kidney beans rinsed and drained
15 ounce can black beans , rinsed and drained
17 ounce can corn , drained
2 cups low-sodium beef broth

Topping Suggestions:

Tortilla chips, or fritos
sour cream
shredded cheese
green onions , chopped
avocado , chopped
hot sauce
fresh cilantro

US Customary – Metric

Instructions

Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.

Video

Notes

(Nutritional label does not include toppings)

Storage Instructions: leftovers will keep in the fridge for 4-5 days.

Freezing Instructions: Store in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge and simmer on the stove until warm.

Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked. Remove grease. Add remaining ingredients and add one extra cup of broth. Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.

Crock Pot Taco Soup: Brown ground beef on the stove. Add the cooked ground beef and remaining ingredients to the slow cooker. Cook on low for 4-6 hours. Serve with your favorite toppings.

Vegetarian Taco Soup: Leave the meat out and add extra beans.

Chicken Taco Soup: Use cooked shredded chicken in place of ground beef.

Spices: One packet of taco seasoning can replace the dry spices listed.

Nutrition

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I originally shared this recipe September 2017. Updated November 2019, September 2021 and October 2023.

Classic Homemade Chili

Lauren Allen — Sun, 17 Sep 2023 11:00:00 +0000

Our favorite Classic Chili recipe win’s awards every year, is easy to make, and loaded with meat, beans, and the perfect blend of chili seasonings. You can make it on the stove or slow cooker and leftovers freeze wonderfully.

What I love about this Chili recipe:

Award Winning: A quick, traditional chili recipe with meat and beans is something everyone should have in their recipe box. Every year readers reach out excited to report that this recipe won their chili cook-off!
Adaptable: Feel free to jazz it up by adding bacon or extra sautéed veggies. To make it vegetarian, omit the meat and add extra beans. Or, try my Turkey Chili, or Spicy Chili.
Many ways to serve it: We always adore chili as it’s own main dish with a side of cornbread, but I also love it served over Baked Potatoes, Cornbread Waffles, chili dogs, Stuffed Spaghetti Squash, Nachos, or French Fries to make Chili Fries.

How to Make this Classic Chili Recipe:

Brown Meat: Cook the onions in olive oil for about 5 minutes until they are tender and start to get a little bit golden and caramelized. Add the ground beef and sausage and cook until browned, breaking it apart. Remove grease.

Add Remaining Ingredients: Add the vinegar and cook for 1 minute. Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne.

Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally.

Serve this quick chili recipe in bowls with a dollop of sour cream and a sprinkle of cheese on top. I love serving chili with cornbread, biscuits, or a green salad.

Recipe Variations:

Add Bacon: cooked bacon would add a fun flavor twist.
More Veggies: Chopped, sautéed bell pepper and celery, or even cooked cubes of butternut squash, or pumpkin would all be delicious.
Meatless: Leave out the ground beef and sausage and double the amount of beans called for.
Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy Chili recipe!
Crockpot Chili: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.
Instant Pot Chili: Turn Instant Pot to sauté and brown the onion and meats. Discard the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.

Make Ahead and Freezing Instructions:

To Make Ahead: Leftover chili will keep well stored in an airtight container in the fridge for 3-5 days. Heat on the stove until hot before serving with your favorite toppings.

To Freeze: Freeze chili for up to 3 months, in a freezer-safe bag or container. Thaw overnight in the refrigerator and then rewarm on the stove or in microwave.

Side Dish Ideas:

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Easy Homemade Chili

Our favorite Classic Chili recipe is easy to make, loaded with meat and beans wins chili cook-off awards every year! You can make it on the stove or slow cooker and the leftovers freeze wonderfully.

Course Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 2 10

Total Time 2 20

Servings

Calories 587kcal

Author Lauren Allen

Cost 5

Equipment

Meat Chopper

Ingredients

1 Tablespoon olive oil
1 large onion , diced
2 pounds lean ground beef
1 pound pork sausage
1/4 cup red wine vinegar
14.5 ounce can diced tomatoes , petite, undrained
4 cups tomato juice*
1 cup ketchup
2 15 ounce cans pinto beans , undrained
1 16 ounce can kidney beans , undrained
1 Tablespoon light brown sugar
3 Tablespoons chili powder
¾ teaspoon garlic salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoons ground cumin
1/4 teaspoon cayenne pepper (or more if you want it spicier)
shredded cheddar cheese , optional
sour cream , optional

US Customary – Metric

Instructions

Add the olive oil to a large soup pot over medium-high heat. Once hot, add the onion and cook for about 5 minutes, stirring occasionally.
Add the ground beef and sausage to the pot and cook, breaking apart into small pieces with a wooden spoon, until browned. Drain any grease.
Add the vinegar and cook for 1 minute. Add the diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin, and cayenne.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally, until thickened.
Serve in bowls with a dollop of sour cream and a sprinkle of cheese on top.

Video

Notes

Tomato Juice: I usually buy a 46 ounce can and use the extra in a veggie/fruit smoothie or save it for another soup. A tomato juice substitute for this recipe is 2 cups tomato sauce mixed with 2 cups of water.

Meatless Chili: Omit the meat and add double the beans.

Spicy Chili: As written, this chili is very mild. If you’d like to make it spicier, add more cayenne pepper, chopped jalapeños (canned or fresh), hot sauce, or make my delicious Spicy chili recipe!

Slow Cooker: Cook the onion and brown the meat in a large skillet. Add the remaining ingredients to a large slow cooker and stir in the cooked meat and onions. Cook on low for 5-7 hours.

Instant Pot: Turn Instant Pot to sauté and brown the onion and meats. Drain the grease. Add everything else and cook on high pressure for 20-30 minutes to concentrate the flavors quicker than on the stovetop.

Freezing Instructions: Freeze chili in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop for 20-30 minutes.

Nutrition

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I originally shared this recipe August 2019. Updated October 2021 and September 2023.

Slow Cooker Lasagna

Lauren Allen — Wed, 06 Sep 2023 11:00:00 +0000

This easy Crockpot Lasagna recipe has all the flavor of a traditional homemade lasagna but without the mess and prep! It’s perfect for a busy weeknight and a meal everyone enjoys!

Want more slow cooker recipes? Try Hawaiian Meatballs, Pork Carnitas, Beef Gyros, or Chicken Tortilla Soup!

Why I love this meal:

Quick – This recipe skips all the time consuming parts of homemade lasagna and is practically mess-free, especially with these slow cooker liners.
Uncooked Noodles – No need to boil the noodles beforehand, making this recipe even faster.
Crowd Pleaser – I have never heard a complaint on lasagna night! Serve with easy homemade breadsticks or garlic knots and a wedge salad.

How to make Slow Cooker Lasagna:

Make Red Sauce: In a large skillet over medium heat, brown the ground beef, Italian sausage and onion. Remove some of the grease. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes.

Combine Cheese: Mix the mozzarella, cottage cheese and parmesan cheese together.

Layer Lasagna: Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Spoon a third of the cheese mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.

Serve: Cover and cook on low for about 4-5 hours or until noodles are tender. Serve the best crockpot lasagna with easy homemade breadsticks or garlic knots and a wedge salad.

Make Ahead and Freezing Instructions:

To Make Ahead: The meat sauce can be prepared in advance and stored in the fridge up to a few days ahead, until ready to assemble the easy slow cooker lasagna recipe.

To Freeze: The meat sauce can be frozen in advance in a freezer safe bag or container for up to 4 months. Let thaw then assemble the lasagna.

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Slow Cooker Lasagna

This easy Crockpot Lasagna recipe has all the flavor of a traditional homemade lasagna but without the mess and prep! It's perfect for a busy weeknight and a meal everyone enjoys!

Course Main Course

Cuisine American, Italian

Prep Time 25

Cook Time 4

Total Time 4 10

Servings

Calories 634kcal

Author Lauren Allen

Cost 12

Equipment

Meat Chopper

Ingredients

1/2 pound lean ground beef
1/2 pound ground Italian sausage or pork sausage
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 large onion , chopped*
1 teaspoon Italian seasoning
2 Tablespoons dried parsley flakes
2 teaspoons garlic powder
2 Tablespoons Worcestershire sauces
6 ounce can tomato paste
29 ounces tomato sauce
2 Tablespoons granulated sugar
1 1/4 cups water
8 ounces lasagna noodles , uncooked
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese
1/2 cup freshly grated parmesan cheese

US Customary – Metric

Instructions

In a large skillet over medium heat brown the ground beef, Italian sausage and onion.
Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary).
Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice.
Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
Cover and cook on low for about 4-5 hours or until noodles are tender.

Video

Notes

Onion: You could substitute 1-2 Tbsp dried minced onion

Make Ahead Instructions: The meat sauce can be prepared in advance and stored in the fridge up to a few days ahead, until ready to assemble the easy slow cooker lasagna recipe.

Freezing Instructions: The meat sauce can be frozen in advance in a freezer safe bag or container for up to 4 months. Let thaw then assemble the lasagna.

Nutrition

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I first shared this recipe February 2015. Updated March 2018 and September 2023.

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