Latter-day Saint Life

6 Easy Slow Cooker Recipes Your Family Will Love


When the weather starts turning chilly, nothing makes a home feel warmer and cozier than a slow cooker meal. Take a break from the busy holiday season and enjoy the simplicity and deliciousness of slow cooker meals fromDinner Made Easy with Six Sisters’ Stuff: Time-Saving Recipes for Busy Moms.

Slow Cooker Honey Garlic Chicken

Image title

- 4 to 6 boneless, skinless chicken breasts

- 1 cup light brown sugar

- 1/2 cup honey

- 2/3 cup white distilled vinegar

- 1/4 cup lemon-lime soda

- 3 tablespoons minced garlic

- 3 tablespoons soy sauce

- 1 teaspoon black pepper

- 2 tablespoons cornstarch

- 3 cups cooked white rice

Place chicken breasts in slow cooker. In small bowl, combine all ingredients except cornstarch and rice and pour over chicken. Cook on low 6 to 8 hours.

Remove chicken from slow cooker and shred into separate bowl. Whisk cornstarch into remaining liquid in slow cooker. Add shredded chicken back to the slow cooker and stir well. Serve over cooked rice.

Slow Cooker Beef Stew


- 1 pound beef stew cubes

- 4 carrots, sliced

- 4 to 6 red potatoes, cut into large cubes

- 1 bay leaf

- 1 (1 oz.) packet dry onion soup mix

- 2 (10.75 oz.) cans cream of mushroom soup

- 1 (8 oz.) can tomato sauce

- 1 (10 oz.) package frozen green peas

Label gallon-sized freezer bag with recipe name and cooking time.

Place beef cubes in bag. Layer carrots, then potatoes, then bay leaf on top.

In separate bowl, mix remaining ingredients and pour over beef and veggies in bag. Zip bag closed and freeze until ready to use.

The day before cooking, remove from freezer and thaw in refrigerator overnight. Coat slow cooker with nonstick cooking spray. Dump contents of freezer bag in slow cooker, cover, and cook on low 7 to 10 hours or on high 5 to 6 hours.

Slow Cooker Hawaiian Hula Chicken

Image title

- 4 boneless, skinless chicken breast halves

- 1/4 teaspoon salt

- 1/8 teaspoon pepper

- 12 strips bacon, cooked but not crisp

- 1/2 cup chopped red onion

- 1 (20 oz.) can crushed pineapple, drained

- 1 cup barbecue sauce

Season each chicken breast with salt and pepper. Then wrap each chicken breast with 2 strips of bacon and place in slow cooker, leaving 4 pieces left over. Top with onion, crushed pineapple, and barbecue sauce.

Cover and cook on low 4 to 5 hours or until chicken is tender. Cook remaining bacon until crisp. Crumble crisp bacon and sprinkle over each serving.

Slow Cooker Gyro with Tzatziki Sauce

- 1 pound boneless, skinless chicken breast halves

- 3 cloves garlic, minced

- 1/4 cup fresh lemon juice

- 1 onion, diced

- 1/4 cup water

- 1 tablespoon olive oil

- 2 tablespoons red wine vinegar

- 1 teaspoon oregano

- 1/4 teaspoon allspice

- 1 teaspoon lemon pepper

- Pocketless pita bread

- Sliced tomatoes

- Sliced onions

- Sliced cucumbers

- Shredded lettuce

Tzatziki Sauce

- 2 cucumbers, peeled and seeded

- 1 (32 oz.) carton plain Greek yogurt

- 3 cloves garlic, crushed

- 2 teaspoons red wine vinegar

- 1 teaspoon lemon juice

- 1/2 teaspoon dried dill weed

- Salt and pepper to taste

- Olive oil


Coat slow cooker with nonstick cooking spray. Place chicken breasts inside. In large bowl, stir together garlic, lemon juice, onion, water, olive oil, vinegar, oregano, allspice, and lemon pepper. Pour over chicken breasts. Cook on low 6 to 8 hours or on high 3 to 4 hours. Shred chicken and serve with pocket-less pita bread, tomatoes, onions, cucumbers, lettuce, and Tzatziki sauce.

Tzatziki Sauce

Shred or grate cucumbers in food processor or with box grater. Blot with paper towel or clean kitchen towel to get rid of as much moisture as possible.

In large bowl, combine shredded cucumbers, Greek yogurt, garlic, vinegar, and lemon juice. Add dill and salt and pepper to taste. Refrigerate until serving. The sauce tastes best if you let flavors come together for at least 30 minutes. Drizzle a little olive oil over top before serving.

Slow Cooker Salsa Verde Chicken

Image title

- 1 1/2 pounds boneless, skinless chicken breast halves

- 1 (16 oz.) jar green salsa

- 1 (14 oz.) can chicken broth

- 1 medium onion, diced

- 1/2 teaspoon cumin

- 2 cloves garlic, minced

- 1 (4 oz.) can diced green chiles

- Salt and pepper to taste

Coat slow cooker with nonstick cooking spray. Place chicken breasts inside slow cooker. Dump all other ingredients over the chicken and cook on low 5 to 6 hours or high for 3 hours.

Shred chicken using two forks and mix with the liquid in the slow cooker. Serve as filling for tacos, burritos, salad, nachos— anything goes!

Slow Cooker Teriyaki Bowl

Image title

- 2 pounds boneless, skinless chicken breasts

- 1 cup chicken broth

- 1/2 cup teriyaki sauce

- 1/3 cup brown sugar

- 3 cloves garlic, minced

- 1 cup sliced carrots or whole baby carrots, steamed

- 1 cup chopped broccoli, steamed

- 2 cups cooked rice

Place chicken in slow cooker. In medium bowl, mix together chicken broth, teriyaki sauce, brown sugar, and garlic. Pour sauce over chicken and cook on low 6 to 8 hours or on high 4 to 5 hours.

Before serving, steam carrots and broccoli until tender. Add rice and steamed veggies to each bowl. Shred or cut chicken into bite-sized pieces. Add chicken to each bowl and drizzle with excess teriyaki sauce from the slow cooker.

Spend more time making memories and less time making dinner with delicious recipes like these from Dinner Made Easy with Six Sisters’ Stuff. Now available at Deseret Book stores and at

Follow LDS Living on Pinterest

Share on Pinterest


Stay in the loop!
Enter your email to receive updates on our LDS Living content