Dump and Go Crockpot Dinners: 10 Easy Recipes You’ll Make on Repeat

Short on time but craving real dinner? These dump and go crockpot dinners keep prep to a minimum—think pantry staples, quick assembly, and hands-off cooking. Ideal for busy weeknights, budget cooks, and beginners who want reliable results without searing or babysitting.

Each recipe includes clear ingredients, simple steps, and quick facts (servings, cook time, and method). Times are marked as estimates where noted, since slow cookers vary. Ready to set it and forget it?

1. Dump and Go Crockpot Dinners Honey Garlic Soy Spareribs

Sticky, savory-sweet ribs with deep soy, garlic, and honey notes—no searing required.

Servings: 4 · Time: ~6–8 hours on Low (estimate) · Method: slow cooker

Ingredients

• 1 rack baby back ribs, cut into 3–4 sections
• 4 garlic cloves, minced
• ¼ cup dark soy sauce
• ¼ cup sweet soy sauce (kecap manis)
• ¼ cup raw honey
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp ground cumin

Instructions

1. Add all ingredients to the crockpot; toss rib sections to coat.
2. Cook on Low 6–8 hours or High 3–4 hours until tender.
3. Transfer ribs to a plate; ladle cooking liquid into a small saucepan and simmer 5–8 minutes to thicken (optional).
4. Brush reduced sauce over ribs and serve.

Notes

• For easier eating, remove membrane from the rib underside before cooking.
• Finish under the broiler 2–3 minutes to caramelize

2. Dump and Go Crockpot Soy Honey Garlic Chicken

Juicy chicken breasts in a glossy honey-garlic-soy sauce with sesame and scallion finish.

Servings: 4–6 · Time: ~3–4 hours on Low (estimate) · Method: slow cooker

Ingredients

• 2 lb chicken breasts (4 pieces)
• 1 cup reduced-sodium soy sauce
• ½ cup honey
• ¼ cup hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 6–8 garlic cloves, minced
• 2 scallions, sliced
• 1 tsp sesame seeds
• ¼ tsp salt, to taste
• ¼ tsp black pepper, to taste

Instructions

1. Add chicken and all sauces/aromatics to the crockpot; stir to coat.
2. Cook on Low 3–4 hours or High 2–3 hours until chicken reaches 165°F (74°C).
3. Remove chicken; simmer liquids 5 minutes in a saucepan to glaze (optional).
4. Slice or shred chicken; return glaze and top with scallions and sesame seeds.

Notes

• Swap breasts for thighs for extra juiciness; time may increase 30–60 minutes.
• Serve with rice or steamed broccoli.

3. Dump and Go Crockpot Rump Roast with Root Vegetables

Classic Sunday roast—fork-tender beef with potatoes, carrots, and herby broth.

Servings: 6–8 · Time: ~8–10 hours on Low (estimate) · Method: slow cooker

Ingredients

• 2.5 lb rump roast
• 1.5 lb yellow baby potatoes, halved
• 1 lb baby carrots
• 3 cups beef broth
• 1 onion, thick slices
• 1 sprig rosemary
• 3–4 sprigs thyme
• 1 tsp salt, to taste
• 1 tsp black pepper, to taste

Instructions

1. Place potatoes, carrots, and onion in the crockpot; set roast on top.
2. Add broth, herbs, salt, and pepper.
3. Cook on Low 8–10 hours or High 4–5 hours until roast is tender (fork twists easily).
4. Rest 10 minutes; slice across the grain. Spoon broth and veggies over.

Notes

• For a thicker gravy, whisk 1 tbsp cornstarch with 1 tbsp water; simmer with 1 cup cooking liquid until glossy.

4. Dump and Go Crockpot Mongolian Beef

Tender strips in a sweet-savory garlic-ginger sauce with scallions and sesame.

Servings: 4 · Time: ~4–5 hours on Low (estimate) · Method: slow cooker

Ingredients

• 1 lb flank steak, thinly sliced
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 scallion, sliced
• ½ cup reduced-sodium soy sauce
• ⅓ cup brown sugar
• ¼ cup cornstarch
• ¼ cup water
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• Salt and black pepper, to taste

Instructions

1. Toss steak with cornstarch; shake off excess. Add to crockpot with garlic, ginger, soy, brown sugar, oils, water, and pepper.
2. Cook on Low 4–5 hours or High 2–3 hours until tender.
3. Stir in scallion; cook 5 minutes more.
4. Garnish with sesame seeds and serve over rice.

Notes

• If sauce seems thin, whisk in 1 tsp cornstarch mixed with 1 tsp water; heat 10 minutes.

5. Dump and Go Crockpot Vegan Butternut Squash Soup

Silky, naturally sweet squash soup with warm spices and coconut for creaminess.

Servings: 6 · Time: ~4–6 hours on Low (estimate) · Method: slow cooker

Ingredients

• 2 butternut squash, peeled and cubed
• 1 onion, quartered
• 3 garlic cloves, peeled
• 2 cups vegetable broth
• ½ cup coconut milk (full-fat)
• 1 tbsp olive oil
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp ground turmeric
• ¼ tsp salt, to taste
• ¼ tsp black pepper, to taste

Instructions

1. Add squash, onion, garlic, broth, oil, and spices to the crockpot.
2. Cook on Low 4–6 hours until squash is very tender.
3. Stir in coconut milk.
4. Blend with an immersion blender until smooth (use caution with hot liquids). Season to taste.

Notes

• Add heat with a pinch of cayenne.
• For thinner soup, whisk in extra broth.

6. Dump and Go Crockpot Taco Soup

Hearty, brothy taco flavors with chicken, beef, tomatoes, and cabbage great for toppings.

Servings: 8–10 · Time: ~6–7 hours on Low (estimate) · Method: slow cooker

Ingredients

• 8 cups chicken stock
• 2 cans (14 oz each) diced tomatoes, drained
• 1 lb chicken breasts
• 1 lb ground beef (lean)
• ½ head green cabbage, shredded
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper, to taste
• 1 tsp salt, to taste

Toppings: diced avocado, lime wedges, chopped cilantro, sour cream, shredded Mexican cheese

Instructions

1. Add stock, tomatoes, chicken, ground beef (crumbled), cabbage, and spices to the crockpot.
2. Cook on Low 6–7 hours or High 3–4 hours until chicken is 165°F (74°C) and beef is cooked through.
3. Shred chicken with forks; break up beef with a spoon.
4. Ladle into bowls and add toppings.

Notes

• Prefer only one protein? Use all chicken or all beef; keep total ~2 lb.

7. Dump and Go Crockpot Sweet and Sour Meatballs

Teaser: Party-friendly meatballs in sticky sweet-tangy sauce with juicy pineapple and peppers.

Servings: 6–8 (app) or 4–6 (meal) · Time: ~2–3 hours on Low (estimate) · Method: slow cooker

Ingredients

• 2 lb frozen meatballs
• 1 cup sweet and sour sauce
• 1 cup pineapple chunks (and juice if desired)
• 1 bell pepper, chopped

Instructions

1. Add meatballs, sauce, pineapple, and bell pepper to the crockpot; stir.
2. Cook on Low 2–3 hours or High 1–1½ hours until heated through (165°F if using poultry).
3. Stir and serve over rice or as an appetizer.

Notes

• Add 1 tbsp soy sauce for extra savoriness.
• Use frozen veggie meatballs for a vegetarian option.

8. Dump and Go Crockpot Chili

Classic, beefy chili—no browning needed—with beans, tomatoes, and cozy spice.

Servings: 6–8 · Time: ~6–8 hours on Low (estimate) · Method: slow cooker

Ingredients

• 2 lb ground beef
• 2 cans kidney beans, drained and rinsed
• 2 cans diced tomatoes
• 1 packet chili seasoning (about 3 tbsp)
• 1 onion, chopped

Instructions

1. Add all ingredients to the crockpot; break up beef slightly with a spoon.
2. Cook on Low 6–8 hours or High 3–4 hours, stirring once midway to crumble beef further.
3. Season to taste and serve with cheese, sour cream, or green onions.

Notes

• For thicker chili, simmer uncovered in the crock (lid ajar) for 20–30 minutes on High.

9. Dump and Go Crockpot Stuffed Bell Peppers

Tender peppers packed with beef, rice, and tomatoes—comforting and weeknight-easy.

Servings: 4 · Time: ~4–5 hours on Low (estimate) · Method: slow cooker

Ingredients

• 4 bell peppers, tops removed and seeded
• 1 lb ground beef
• 1 cup cooked rice
• 1 can diced tomatoes (undrained)
• 1 tsp Italian seasoning
• ½ tsp salt, to taste
• ¼ tsp black pepper, to taste

Instructions

1. Mix beef, rice, tomatoes, Italian seasoning, salt, and pepper.
2. Pack mixture into peppers; arrange upright in the crockpot.
3. Cook on Low 4–5 hours or High 2–3 hours, until beef is cooked through and peppers are tender.
4. Rest 5 minutes before serving.

Notes

• Top with shredded mozzarella during the last 10 minutes.

10. Dump and Go Crockpot Jambalaya

Cajun-style comfort with sausage, shrimp, tomatoes, and rice—all in one pot.

Servings: 6–8 · Time: ~3–4 hours on High (estimate) · Method: slow cooker

Ingredients

• 1 lb smoked sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 bell pepper, chopped
• 1 onion, chopped
• 4 cups chicken broth
• 2 cups long-grain rice, rinsed
• 1 can diced tomatoes (undrained)
• 1 tsp Cajun seasoning (optional), salt and pepper to taste

Instructions

1. Add sausage, bell pepper, onion, broth, tomatoes, rice, and seasoning to the crockpot.
2. Cook on High 2½–3 hours, until rice is nearly tender; stir once halfway.
3. Stir in shrimp; cook 15–25 minutes more until shrimp are opaque and pink.
4. Fluff rice, season to taste, and serve.

Notes

• If rice cooks too quickly, splash in ¼–½ cup broth to loosen.

Conclusion

That’s your weeknight-friendly lineup of dump and go crockpot dinners—minimal effort, maximum comfort. Plan two recipes per week, double your favorites for leftovers, and keep rice or noodles handy for easy sides. If you cooked from this list, drop a comment with your tweaks and timing notes. Bookmark this roundup or subscribe for more set-it-and-forget-it meals.

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