Set It and Forget It: 20 Delicious Crockpot Recipes for Effortless Cooking

• By Abeera Anwar
• 6 months ago
• 15 minutes read

When it comes to effortless cooking that delivers bold flavors with minimal hands-on time, crockpot recipes are a game-changer. Whether you’re a busy professional, a parent on the go, or simply someone who enjoys hearty, home-cooked meals, the slow cooker offers a convenient way to prepare delicious dishes with ease. From comforting stews and tender ribs to flavorful soups and creative desserts, the possibilities are endless.

In this article, we’ll explore a variety of crockpot recipes that will help you create mouthwatering meals while letting your slow cooker do all the work.

1. Miso-Poached Salmon

Ingredients

• 1 ½ cups water
• 2 green onions, cut into 2-inch-long pieces
• ¼ cup yellow miso paste
• ¼ cup soy sauce
• 2 tablespoons sake
• 2 tablespoons mirin
• 1 ½ teaspoons grated fresh ginger
• 1 teaspoon minced garlic
• 6 salmon fillets (4 ounces each)
• Hot cooked rice

Method

1. Combine water, green onions, miso paste, soy sauce, sake, mirin, ginger, and garlic in a Crockpot® slow cooker; stir to blend.
2. Cover; cook on HIGH for 30 minutes. Turn the slow cooker to LOW. Add salmon, skin side down.
3. Cover; cook on LOW for 30 to 60 minutes or until salmon turns opaque and flakes easily with a fork.
4. Serve over rice with cooking liquid and green onions to garnish.

Recipe Credits: crock-pot

2. Burgundy and Wild Cremini Mushroom Pilaf

Ingredients

• 2 cups uncooked, converted long-grain white rice
• 1 medium yellow onion, chopped
• 1 cup wild cremini mushrooms, sliced
• 1 small zucchini, thinly sliced
• 2 tablespoons vegetable oil
• 3 1/2 cups 99% fat-free beef broth
• 1/2 cup burgundy or other dry red wine
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. In a large skillet, heat oil over medium heat. Add rice, onion, mushrooms, and zucchini; cook and stir for 4 to 5 minutes, or until rice is slightly browned and onion is tender.
2. Add to your Crockpot® Slow Cooker.
3. Add broth, burgundy, salt, and pepper. Drizzle melted butter over top, stirring once.
4. Cover; cook on LOW for 6 to 8 hours.
5. Serve hot and enjoy!

Recipe Credits: crock-pot

3. Molasses Maple-Glazed Beef Brisket

Ingredients

• 1 beef brisket (about 3 pounds), cut in half and scored on both sides
• 4 slices (1/16 inch thick each) fresh ginger
• 4 slices (1/2 inch x 1½ inches, each) orange peel
• ½ cup maple syrup
• ¼ cup molasses
• Juice of 1 orange
• 2 tablespoons packed light brown sugar
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 2 cloves garlic, crushed
• 1 tablespoon salt
• 1 teaspoon ground red pepper
• ½ teaspoon black pepper
• Hot mashed potatoes (optional)
• Green beans (optional)

Method

1. Combine brisket, ginger, orange peel, syrup, molasses, orange juice, brown sugar, oil, tomato paste, garlic, salt, ground red pepper, and black pepper in a large resealable food storage bag.
2. Seal bag; turn to coat.
3. Refrigerate for 2 hours or overnight, turning the bag several times.
4. Remove brisket to Crock-Pot® slow cooker. Cover; cook on LOW for 7 to 9 hours or HIGH for 3 1/2 to 4 hours.
5. Remove brisket to a large cutting board; thinly slice across the grain.
6. Serve and enjoy with potatoes and green beans, if desired.

Recipe Credits: crock-pot

4. Easy Salisbury Steak

Ingredients

• 1 medium onion, sliced
• 11/2 pounds ground beef
• 1 egg g
• 1/2 cup seasoned dry bread crumbs
• 2 teaspoons Worcestershire sauce, divided
• 1 teaspoon ground mustard
• 1 can (101/2 ounces) cream of mushroom soup
• 1/2 cup water
• 3 tablespoons ketchup
• 1/2 cup sliced mushrooms
• Chopped fresh Italian parsley (optional)
• Mashed potatoes (optional)
• Steamed peas (optional)

Method

1. Coat the inside of the Crockpot™ slow cooker with nonstick cooking spray. Layer onion on the bottom of Crockpot™ slow cooker.
2. Combine beef, egg, bread crumbs, 1 teaspoon Worcestershire sauce, and ground mustard in a large bowl. Form into four 1-inch-thick oval patties. Heat a large nonstick skillet over medium-high heat. Add patties; cook for 2 minutes per side or until lightly browned. Remove to Crockpot™ slow cooker. Stir soup, water, ketchup, and remaining 1 teaspoon Worcestershire sauce in a medium bowl. Pour mixture over patties; top with mushrooms. Cover; cook on LOW for 3 to 31/2 hours. Garnish with parsley. Serve with potatoes and peas, if desired.

Recipe Credits: crock-pot

5. Hoisin-Ginger Pulled Chicken Sliders

Ingredients

Pulled Chicken

• ½ cup chicken stock
• ⅓ cup plus 2 tablespoons hoisin sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 3 cloves garlic, finely chopped
• 1 tablespoon plus 1 teaspoon Sriracha sauce or chili garlic paste
• 1 tablespoon plus 1 teaspoon grated peeled fresh ginger root
• 2 teaspoons toasted sesame oil
• 3 pounds boneless skinless chicken thighs (about 12 thighs)

Coleslaw

• 3 tablespoons rice vinegar
• 1 tablespoon plus 1 teaspoon sugar
• 2 teaspoons Sriracha sauce
• 1 teaspoon toasted sesame oil
• 4 cups (14 ounces) coleslaw mix
• 8 burger buns

Method

1. Combine the chicken stock, ⅓ cup hoisin sauce, ketchup, soy sauce, honey, garlic, 1 tablespoon plus 1 teaspoon Sriracha, the ginger root, and sesame oil.
2. Use a whisk to mix well.
3. Add chicken, and toss to coat.
4. Cover and cook on HIGH for 3 to 4 hours, until chicken is cooked through.
5. With 30 minutes remaining, make the coleslaw.
6. In a large bowl, mix rice vinegar, sugar, 2 teaspoons sriracha, and 1 teaspoon sesame oil.
7. Use a whisk to mix well.
8. Add coleslaw mix to bowl, and toss to coat.
9. Cover and refrigerate for the remaining 30 minutes of cooking time, tossing occasionally.
10. Remove chicken and use a fork to shred.
11. Return to slow cooker, mix to coat, and add 2 tablespoons of hoisin sauce.
12. Cook for another 20 minutes on LOW.
13. To serve, top buns with pulled chicken, and coleslaw.

Recipe Credit: crock-pot

6. Chicken Taco Chili

Ingredients

• 1 small onion, chopped
• 15.5 oz can black beans, drained
• 15.5 oz can kidney beans, drained
• 8-ounce can of tomato sauce
• 10 oz package of frozen corn kernels
• 2 cans diced tomatoes w/chilies, 10 ounces each
• 4 oz can chopped green chili peppers, chopped
• 1 packet reduced sodium taco seasoning or homemade
• 1 tbsp cumin
• 1 tbsp. chili powder
• 24 oz 3 boneless skinless chicken breasts
• 1/4 cup chopped fresh cilantro

Method

1. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder, and taco seasoning in a slow cooker and mix well.
2. Nestle the chicken completely to cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
3. Half an hour before serving, remove the chicken and shred it.
4. Return chicken to slow cooker and stir in.
5. Top with fresh cilantro and your favorite toppings!

Recipe Credits: skinnytaste

7. Chicken Cacciatore

Ingredients

• 8 chicken thighs, with the bone, and skin removed
• 28 oz can crushed tomatoes, Tuttorosso my favorite!
• 1/2 red bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips
• 1/2 large onion, sliced
• 1 tsp dried oregano
• 1 bay leaf
• salt and fresh pepper to taste
• 1/4 cup fresh herbs such as basil or parsley for topping

Method

1. Heat a large skillet over medium-high, lightly spray with oil and brown chicken on both sides for a few minutes, and season with salt and pepper. Add to the slow cooker.
2. To the skillet, spray with a little more oil and add onions and peppers. Sauté until the juices release and the vegetables become golden, a few minutes. Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt, and pepper, give it a quick stir, and cover.
3. Set crock pot to LOW 8 hours or HIGH 4 hours. Remove bay leaf, adjust salt and pepper, and enjoy!

Recipe Credits: skinnytaste

8. Chicken Enchilada Soup

Ingredients

• 2 tsp olive oil
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 3 cups less-sodium chicken broth
• 8 oz can tomato sauce
• 1-2 tsp chipotle chili in adobo sauce, or more to taste
• 1/4 cup chopped cilantro, plus more for garnish
• 15 oz can black beans, rinsed and drained
• 14.5 oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 skinless chicken breasts, 16 oz total

For topping

• 3/4 cup shredded part-skim cheddar cheese
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 4 oz 1 small haas avocado, diced
• 6 tbsp reduced-fat sour cream, optional

Method

1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce, and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
2. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
3. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions, and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Recipe Credits: skinnytaste

9. Maple Dijon Chicken Drumsticks

Ingredients

• 8 skinless drumsticks
• 1/4 cup pure Maple syrup
• 2 tbsp balsamic vinegar
• 1/4 cup Dijon mustard
• 3/4 tsp garlic salt
• Fresh cracked pepper

Method

1. Season chicken with garlic salt and pepper and place in slow cooker. Combine maple, balsamic, and Dijon in a small bowl and whisk until smooth.
2. Pour over the legs, making sure the chicken is covered. 
3. Set a 6-quart slow cooker to HIGH and cook for 4 hours, or until cooked through and tender.

Recipe Credits: skinnytaste

10. Ground Beef Ragu

Ingredients

• 1 large onion, finely chopped 1 cup
• 1 medium carrot, peeled and chopped 1/2 cup
• 1 large celery, diced 1/3 cup
• 3/4 pound ground sirloin beef, 90% lean
• 1 link Italian spicy or sweet chicken sausage, 2.9 oz, removed from casing
• 28-ounce can of crushed tomatoes, I swear by Tuttorosso
• 2 bay leaves
• Parmesan rind, optional
• 3/4 teaspoon kosher salt

Method

1. In a large skillet over high heat, brown the beef and sausage and season with 3/4 teaspoon salt. Brown the meat, breaking it into smaller pieces with your spoon until cooked through, 4 to 5 minutes. Transfer to the slow cooker.
2. Add 2 teaspoons olive oil to the skillet. Add onions, celery, and carrots, and sauté on medium-low for about 3 to 4 minutes, until soft. Transfer to the slow cooker, add the crushed tomatoes, bay leaves, and Parmesan rind if using, cover, and cook low for 4 to 6 hours. (Any longer, the sauce will burn.)
3. When the meat sauce is ready, discard bay leaves and rind and serve.

Recipe Credits: skinnytaste

11. Mozzarella-stuffed meatballs And Sauce

Ingredients

Sauce

• 7 cups crushed tomato(1.4 kg)
• ⅓ cup onion(50 g), chopped
• 2 cloves garlic, crushed
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon pepper
• ½ teaspoon salt

Meatballs

• 1 lb beef(455 g)
• 1 lb mild sausage(455 g)
• 1 cup breadcrumb(115 g)
• ⅓ cup onion(50 g), chopped
• ¼ cup parmesan cheese(25 g)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 eggs
• 4 sticks of mozzarella cheese, cut into 4-5 even pieces each
• ½ cup whole milk
• ½ cup parsley

Method

1. Combine all sauce ingredients in a slow cooker and stir. Set to high and cover while making meatballs, or for 30 minutes. (Or use pre-made/canned sauce.)
2. Combine all meatball ingredients except the mozzarella in a large bowl. Using your hands, mix until fully combined.
3. Take a golf ball-sized piece of the ground beef mixture and place a piece of mozzarella in the middle. Press meat around the piece of cheese, fully enclosing it. Repeat until all meat is used.
4. Place meatballs in slow cooker and submerge in sauce.
5. Cover and cook on high for 2-2½ hours, or until meat is fully cooked.
6. Serve by itself or over pasta.

Recipe Credits: tasty

12. Chicken Fajitas

Ingredients

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 lb boneless, skinless chicken breasts(910 g), cut in half
• 2 tablespoons taco seasoning
• 4 cloves garlic, diced
• 1 lime
• 10 oz canned diced tomatoes with green chiles(285 g), drained
• flour tortilla
• shredded cheese
• sour cream
• guacamole 

Method

1. Add half of the sliced peppers and onions to the slow cooker. Place the chicken on top and sprinkle on both sides with the taco seasoning. Add the garlic, juice of half the lime and canned tomatoes, then the remaining peppers and onion and juice from the remaining lime half.
2. Cook on high for 3-4 hours.
3. Remove chicken and cut/shred into slices (chicken cooked longer will tend to shred more, cook to your preference).
4. Return the sliced chicken to the slow cooker to marinate in the juices for about 10 more minutes on low until ready to serve. Drain any excess liquid, if desired.
5. Add the fajita chicken to flour tortillas and top with shredded cheese, sour cream, and guacamole.

Recipe Credits: tasty

13. Honey Garlic Ribs

Ingredients

• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 2 ½ lb rack of pork ribs(1 kg), halved
• 1 cup honey(340 g)
• ½ cup soy sauce(120 mL)
• 10 garlic cloves, minced

Method

1. In a small bowl, mix the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
2. Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to a slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
3. Remove the ribs and transfer them to the cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed

Recipe Credits: tasty

14. Loaded Potato Soup

Ingredients

• 4 cups peeled and chopped potatoes(900 g)
• ¾ cup diced onion(115 g)
• 4 cups chicken broth(960 mL)
• ½ tablespoon salt
• ½ tablespoon pepper
• 4 tablespoons butter
• ¼ cup flour(30 g)
• 1 ½ cups heavy cream(360 mL)
• ¼ cup sour cream(60 g)
• shredded cheese, for serving
• cooked chopped bacon, for serving
• chopped scallion, for serving

Method

1. Add the potatoes, onions, chicken broth, salt, and pepper to the slow cooker.
2. Cook on low for 6 hours or high for 4 hours.
3. In a saucepan, combine the butter, flour, heavy cream, and sour cream. Whisk until thickened.
4. When the slow cooker is done, pour in the sour cream mixture. Stir, cover, and cook on low for another 30 minutes.
5. Serve with shredded cheese, bacon, and chopped scallions.

Recipe Credits: tasty

15. Shrimp & Crab Bisque

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 leeks, white and light green parts only, washed well and chopped
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (can add more, to taste)
• 2 tablespoons tomato paste
• 1 cup dry sherry or marsala wine
• 4 cups seafood or fish stock
• 1 (15-oz) can diced tomatoes
• 1 teaspoon Old Bay seasoning
• 1 tablespoon sugar
• 1 cup water
• 1/4 cup all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 cup half-and-half or heavy cream
• 1 lb peeled and deveined shrimp
• 1 cup jumbo lump crab meat
• Fresh parsley and lemon wedges, for serving
• Toasted bread or croutons, for serving

Method

1. Set the crock pot to stovetop/sear setting (alternatively, heat a large skillet over medium-high heat on the stove). Add the oil and butter. Once the butter is melted, add the leeks, garlic, red pepper flakes, and a pinch of salt.
2. Cook for 5 minutes or until the leeks are tender. Stir in the tomato paste and cook for a minute or until it is melted and coating the leeks.
3. Pour in the wine and cook for a few minutes or until it is reduced by half. If using a skillet, it is at this point that you want to transfer the leek mixture to your crock pot. Be sure to get any residual juices in the skillet into the crock pot.
4. Add in the stock, tomatoes, Old Bay seasoning, and sugar, stirring well to combine.
5. In a mixing cup, whisk together the water and flour until smooth. Stir into the soup mixture. Add in the salt and pepper.
6. Cover the crock pot and set it on HIGH for 2 hours (or on LOW for 4 hours).
7. After it has cooked for the allotted time, taste the bisque base for seasoning and adjust as necessary. Stir in the shrimp, crab, cream, and parsley and continue cooking for another 15 minutes or until the shrimp are pink and cooked through. Keep warm until you are ready to serve.

Recipe Credits: yestoyolks

16. Mini Salted Caramel Cheesecakes

Ingredients

For Mocha Cheesecake:

• ¾ cup ground chocolate graham crackers or chocolate wafers
• 4 tablespoons (1/2 stick) butter, melted
• 1/3 cup sugar
• 8 ounces cream cheese, softened
• 1 large egg
• 1-ounce bittersweet chocolate, melted and slightly cooled
• ½ teaspoon pure vanilla extract
• 1 teaspoon instant coffee
• 1/8 teaspoon salt

For Salted Caramel:

• 4 tablespoons unsalted butter
• 1 cup brown sugar, packed
• ½ cup heavy whipping cream
• ½ teaspoon sea salt or kosher salt
• 1 tablespoon pure vanilla extract

Method

1. Lightly coat six 4-ounce jars with nonstick spray. Mix ground chocolate crackers or wafers with butter, then add a heaping tablespoon to each jar. Push down into an even layer. Repeat with remaining jars and set aside.
2. In a large bowl, beat sugar and cream cheese until smooth. Mix in egg, then mix in chocolate, vanilla, instant coffee, and salt. Pour filling into each jar until ¾ full and place them into your Crock-Pot™ Slow Cooker.
3. Carefully pour hot water around the jars until they are ¾ submerged. Cover and cook on HIGH for 1 ½ hours. When done, they should be solid. Remove from slow cooker and refrigerate for 2 hours.
4. To make salted caramel, add butter, brown sugar, heavy whipping cream, and salt to a medium saucepan. Cook over medium-low heat for 7 minutes, whisking occasionally. Add the vanilla and cook for 1 minute to thicken further. Pour caramel into a jar and refrigerate until cold.
5. When ready to serve, pour salted caramel sauce over each cheesecake and top with whipped cream.

Recipe Credit: crock-pot

17. S’mores Bars

Ingredients

• 20 full-size marshmallows
• 4 to 5 graham crackers
• 2 ½ cups flour
• 2 large eggs
• 2 teaspoons vanilla
• 1 ½ cups chocolate chips
• 1 cup butter
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ cup white sugar
• ¾ cup brown sugar, packed

Method

1. Add flour, baking soda, and salt to a mixing bowl, and stir.
2. In a stand mixer gradually blend butter, brown sugar, and white sugar.
3. Add vanilla and eggs, then mix until the texture is creamy.
4. Add the flour, baking soda, and salt mixture.
5. Mix until fully combined (should have a cookie dough texture).
6. Spread the mixture evenly in your Crock-pot® slow cooker.
7. Add chocolate chips and crumbled graham crackers, then top with marshmallows.
8. Cover, and cook on HIGH for 2 to 4 hours.
9. Serve with chocolate syrup or sauce.

Recipe Credit: crock-pot

18. Raspberry Croissant Puddings

Ingredients

• 4 large Croissants
• ½ pound raspberries
• 3 medium eggs
• ¼ pound golden caster sugar
• 10 fluid ounces of whole milk
• 10 fluid ounces double cream
• zest of 1 orange
• 1 teaspoon vanilla extract
• 2 ounces flaked almonds
• 1 tablespoon sugar

Method

1. Tear the croissants into pieces and place them into the jars, alternating with the fresh raspberries. Push down a little and fill each jar ¾ full.
2. In a bowl, whisk the eggs, adding the golden caster sugar, milk, cream, zest of orange, and the vanilla extract. Whisk until fully combined.
3. Pour some of the egg mixture into each jar, allowing this to settle before topping up. Pour enough egg mixture to just cover the contents. Set aside for 10 minutes.
4. To make the sugared almonds, sprinkle the almonds into a frying pan and heat gently until they start to color slightly. Stir in the sugar and continue stirring as the sugar melts and the almonds are covered in sugary loveliness.
5. Remove from the heat and tip onto some baking parchment paper to cool. Once cold they are lovely and crunchy.
6. Pour 16 ounces of warm water into the base of your slow cooker and transfer the jars into the water.
7. Place a clean dry towel over the top of the bowl, before closing the lid (this will stop any condensation drips from falling onto your puddings).
8. Cook on HIGH for 1 hour, until the puddings are risen and set.
9. Carefully remove the puddings from the bowl and serve warm with a scoop of vanilla ice cream, a dusting of icing sugar, and a sprinkling of sugared almonds.

Recipe Credit: crock-pot

19. Blueberry Cobbler

Ingredients

• ¾ cup biscuit mix
• ½ cup packed brown sugar
• ⅓ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 1 can (5 ounces) evaporated milk
• 2 teaspoons butter, melted
• 3 cups fresh or frozen blueberries
• Vanilla ice cream

Method

1. Coat the inside of your Crockpot™ slow cooker with nonstick cooking spray.
2. Combine biscuit mix and sugars in a large bowl. Add eggs, vanilla, and almond extract; stir to combine.
3. Add evaporated milk and butter; stir until well blended.
4. Pour about ¼ of the batter into your slow cooker. Place blueberries on top. Pour the remaining batter over the blueberries.
5. Cover; cook on LOW for 5 to 6 hours.
6. Serve warm with ice cream.

Recipe Credit: crock-pot

20. Cranberry Orange Scones 

Ingredients

• ¼ cup (1/2 stick) cold butter
• 1 cup plus 2 tablespoons self-rising flour, divided
• ¾ cup buttermilk
• 2 teaspoons granulated sugar
• ¼ cup dried cranberries
• 1 ½ teaspoons orange peel, divided
• ½ teaspoon ground cinnamon
• ¼ cup powdered sugar
• 1 ½ teaspoons orange juice
• ⅛ teaspoon salt

Method

1. Cut one 16-inch piece of parchment paper; fold in half crosswise. Fit parchment paper into the bottom and partly up sides of the 11/2-quart Crockpot™ slow cooker. Coat parchment paper with nonstick cooking spray.
2. Grate cold butter into a medium bowl. Add 1 cup flour, buttermilk, and granulated sugar; stir until dry ingredients are just moistened. Do not overmix. Combine cranberries, 1 teaspoon orange peel, and cinnamon in a small bowl; toss to coat. Fold cranberry mixture into dough.
3. Sprinkle the work surface with the remaining 2 tablespoons of flour. Place dough onto the work surface; knead briefly until dough forms a ball. Press into a 6-inch disc; score into six wedges. Place disc into slow cooker on top of parchment paper.
4. Lay a clean kitchen towel across the top of the slow cooker; cover it with a lid. Cover; cook on HIGH for 1½ hours. Remove scones with parchment paper to a wire rack. Combine powdered sugar, orange juice, remaining ½ teaspoon orange peel, and salt in a small bowl; whisk until blended. Drizzle over scones; serve warm or at room temperature.

Recipe Credit: crock-pot

Crockpot cooking is a true lifesaver for anyone looking to create delicious, home-cooked meals without the stress of constant monitoring. With its ability to infuse flavors slowly and tenderize ingredients perfectly, the slow cooker allows you to enjoy a variety of dishes that are both satisfying and simple to prepare. So, dust off your slow cooker, try out these recipes, and savor the joy of easy, flavorful cooking!