Crockpot recipes for lazy dinners;

This is a site for mumblrs (or non mumblrs) to share recipes for crockpot dinners. We all know how busy the day gets and how hard it is to find time for dinner, with something simple like crockpot meals, it makes life so much easier!
This site is ran by:
- Kaitlin (kitchaos)
- Michaela (mommatomycrabcakee)
- Brittany(lifewithleighton)
Please, feel free to share :D

i can’t post them that fast…..


Love you all :) 

This is usually cooked in the oven but I made it in the crockpot and it was delicious. I suggest cutting the tenderloin in half (we only used one of the two because there are only 3 of us and froze the other) 


- minced garlic (i usually buy the jar but you can use fresh)
- ginger root (just a very small piece)
- frozen pineapple juice, 1 can
- pineapple in heavy syrup, 1 can (i usually buy the tidbits or chunks)
- ketchup, just a spoonful, I haven’t noticed a difference in taste with a teaspoon or tablespoon.
- pork tenderloin


Cut loose hanging fat off of the tenderloin. I suggest cutting the tenderloin in half if your crockpot is round (if its a long enough oval you might be okay without cutting) otherwise it makes the pork bend and makes it hard to cut for serving. 

Dump the can of frozen pineapple juice in a bowl, microwave until melted. Mix out and chunks. 

Add about a tablespoon of minced garlic (I add to taste because I love garlic)

Using a potato peeler, peel the ginger root, then using a cheese grater, grate the ginger root over the bowl, the juice is the important part. (I grate about an inch off of the ginger root then I stop)

Drain the pineapple chunks, and pour the chunks into the sauce.

Add about a normal spoon full of ketchup.

Mix it all together. I pour a little on the bottom of the crockpot, place in the pork, then cover the rest. Depending on your crockpot you may discover that you need to buy more frozen juice and up the recipe a little so the pork is covered when the juice is poured in, otherwise you have to flip it a lot.

Cook Time:

Cook on low for about 4-5 hours.

As you start making this more often, you will start to desire more taste for certain ingredients and you will probably alter how much of it you add, sometimes I add more garlic and less ginger root. Don’t add too much ginger root though, it can be a very overpowering flavor. Eat the pineapple chunks with the pork, and it is super delicious :)

Crock Pot Teriyaki Chicken.

Cook on high for about 5 hours, then other steps needed to be followed, the end cook time is approximately 7 hours.

gooooood night, leave some in there please. I will post the pineapple pork tenderloin I made the other night, tomorrow. :)

Vidalia onion, large thin (1)
Cider vinegar (3/4 cup)
Mustard, dry (1/2 teaspoons)
Worcestershire sauce (4 teaspoons)
Black pepper, freshly ground (1/2 teaspoon)
Brown sugar (2 tablespoons)
Cayenne pepper (1/4 teaspoon)
Garlic salt (1/2 teaspoon)
Kosher salt (2 teaspoon)
Paprika (1 tablespoon)
Red pepper flakes (1 1/2 teaspoons)
Sugar (1 1/2 teaspoons)
1 (4-6 lb) boneless pork butt or shoulder

1. Rinse pork roast under cold water and pat dry with paper towels.

2. Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.

3. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture. Cover Crockpot.

Cook Time:
cook on low for 10-12 hours.

Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.
Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce. 

- Black beans (1 15 oz can)
- Cilantro, fresh (1/4 cup)
- Corn, frozen (8 oz)
- Cumin (1 tsp)
- Garlic powder (1 tsp)
- Onion powder (1 tsp)
- Scallions (3)
- Tomatoes with mild green chilies (1 14.4 oz can)
- Chicken breast (48 oz)
- Chicken broth, fat free (1 14.4 oz can)
- Cayenne pepper (1 tsp)
- Salt (1)
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock potSeason chicken breast with salt and lay on top. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. 

Cook Time:
on low for 10 hours or on high for 6 hours.

 salt and seasoning. Serve over rice or in a tortilla.

Santa fe chicken

Please submit pictures with the recipe too ! That is what would win me over lol

Also, feel free to submit vegetarian things.

- 1 (2-3 pound) boneless pork roast
- 2/3 cup grated Parmesan cheese
- 1/2 cup honey
- 3 Tbsp soy sauce
- 2 Tbsp dried basil
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 1/2 tsp salt
- 2 Tbsp cornstarch
- 1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low.

Cook Time:
6-7 hours.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (the gravy is perfect with mashed potatoes, too).


- 1 Jar of grape jelly

- 1 bottle of Sweet Baby Rays BBQ sauce

- 1 pack of frozen meatballs


- Mix everything together in the crockpot

Cook Time:

- 6 Hours