20 Delicious Crock Pot Recipes for Two Flavorful Meals

Nothing beats coming home to the mouthwatering aroma of a slow-cooked meal—especially when it’s perfectly portioned for two! Whether you’re craving cozy comfort food or fresh seasonal flavors, these 20 delicious Crock Pot recipes make dinner effortless and satisfying. From tender meats to hearty vegetarian dishes, get ready to fall in love with easy, flavorful meals that practically cook themselves. Let’s dig in!

Slow Cooker Beef Stew for Two

Ready to ditch the leftovers? This slow cooker beef stew for two packs big flavor—no batch cooking required. Tender chunks, rich broth, and zero fuss.

Ingredients

• 12 oz grass-fed beef chuck, cut into 1-inch cubes
• 1 tbsp extra-virgin olive oil
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup Yukon Gold potatoes, peeled and cubed
• 1/2 cup carrots, bias-cut
• 1/2 cup celery, sliced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1 bay leaf
• 1 1/2 cups beef bone broth
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 tbsp fresh parsley, chopped

Instructions

1. Sear beef in olive oil over medium-high heat in a skillet until deeply browned, 3 minutes per side. Transfer to slow cooker.
2. Sauté onion and garlic in the same skillet for 2 minutes until fragrant. Scrape into slow cooker.
3. Layer potatoes, carrots, and celery over the beef.
4. Whisk tomato paste, Worcestershire, paprika, salt, and pepper into broth. Pour over ingredients.
5. Tuck bay leaf into the liquid. Cover and cook on LOW for 7 hours.
6. Mix cornstarch and water into a slurry. Stir into stew, then cook on HIGH for 15 minutes to thicken.
7. Discard bay leaf. Garnish with parsley.

Buttery potatoes and melt-in-your-mouth beef soak up the soul of this stew. Serve over cheddar-drop biscuits or with crusty sourdough to swipe through the glossy, umami-rich gravy.

Crock Pot Chicken Tacos for Two

Perfect for lazy weeknights, these Crock Pot Chicken Tacos for Two deliver juicy, flavor-packed shreds with zero fuss. Set it, forget it, and feast.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed
• 1 tbsp avocado oil
• 1/2 cup fire-roasted diced tomatoes, drained
• 1/4 cup chicken bone broth
• 1 tbsp ancho chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 garlic cloves, microplaned
• 1/2 lime, juiced (about 1 tbsp)
• 4 corn tortillas, charred
• 1/4 cup crumbled cotija cheese
• 2 tbsp fresh cilantro, finely chopped

Instructions

1. Pat chicken thighs dry with paper towels to ensure even browning.
2. Heat avocado oil in a skillet over medium-high until shimmering (about 1 minute). Sear thighs for 3 minutes per side until golden. Tip: Don’t crowd the pan—work in batches if needed.
3. Transfer chicken to a 3.5-quart Crock Pot. Add tomatoes, broth, chili powder, paprika, cumin, and garlic, stirring to coat.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken reaches 165°F internally. Tip: For deeper flavor, deglaze the skillet with 1 tbsp broth and add to the pot.
5. Shred chicken with two forks directly in the pot. Stir in lime juice. Tip: For extra tang, add lime zest.
6. Char tortillas over a gas flame for 15 seconds per side or until blistered.
7. Divide filling among tortillas. Top with cotija and cilantro.

Velvety from slow cooking, the chicken melts into smoky-sweet spices, while cotija adds salty crunch. Serve with quick-pickled red onions for a bright contrast.

Herb-Roasted Crock Pot Potatoes for Two

Just when you thought potatoes couldn’t get any easier—**boom**—these herb-roasted crock pot spuds prove you wrong. **Creamy** inside, **crisp** outside, and packed with flavor.

Ingredients

• 1 lb Yukon Gold potatoes, scrubbed and quartered (skin-on)
• 2 tbsp clarified butter, melted
• 1 tbsp fresh rosemary, finely minced
• 1 tbsp fresh thyme leaves
• 2 garlic cloves, microplaned
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. **Prep** the crock pot by lightly greasing the interior with 1 tsp of the clarified butter.
2. **Toss** potatoes with remaining clarified butter, rosemary, thyme, garlic, salt, and pepper in a medium bowl until evenly coated.
3. **Arrange** potatoes in a single layer in the crock pot, ensuring minimal overlap for even cooking.
4. **Cover** and cook on HIGH for 3 hours or LOW for 5 hours, resisting the urge to stir—this ensures a crispy exterior.
5. **Test** doneness by piercing a potato with a fork; it should slide in effortlessly with slight resistance at the center.
6. **Switch** to the WARM setting if holding for more than 15 minutes before serving to prevent overcooking.

Yielding tender, buttery potatoes with herb-flecked edges, these are **begging** to be piled onto a rustic board with grilled sausages or dunked into garlic aioli. The slow-cooked garlic melts into every crevice—**no regrets**.

Slow Cooker Pulled Pork for Two

Kick dinner stress to the curb with this no-fuss, flavor-packed slow cooker pulled pork—perfectly sized for two. Tender, juicy, and hands-off, it’s weeknight magic.

Ingredients

• 1 lb boneless pork shoulder, trimmed of excess fat
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chicken stock, low-sodium
• 1/4 cup apple cider vinegar
• 2 tbsp dark brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard

Instructions

1. Pat dry the pork shoulder with paper towels to ensure a crisp sear.
2. Combine smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the mixture evenly over the pork.
3. Heat a skillet over medium-high. Sear the pork on all sides until deeply browned, about 3 minutes per side. Tip: Don’t skip this step—it builds rich flavor.
4. Transfer the pork to a 3-quart slow cooker. Pour in chicken stock, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard.
5. Cover and cook on LOW for 6 hours or HIGH for 3.5, until the pork shreds easily with a fork. Tip: For extra tenderness, flip the pork halfway through.
6. Remove the pork to a cutting board. Shred with two forks, discarding any large fat pockets.
7. Skim excess fat from the cooking liquid, then stir the shredded pork back into the slow cooker to soak up the sauce for 10 minutes. Tip: For a thicker sauce, reduce the liquid in a saucepan over medium heat.

Serve this melt-in-your-mouth pork piled on toasted brioche buns with tangy slaw, or stuff it into tacos with pickled onion for a bright contrast. The smoky-sweet glaze clings to every strand, making it irresistibly messy.

Crock Pot Creamy Tomato Soup for Two

Zesty cravings? This creamy tomato soup is your Crock Pot’s next superstar—rich, velvety, and perfectly portioned for two. Dump, simmer, blend—done.

Ingredients

– 1 tbsp extra-virgin olive oil – 1 small yellow onion, finely diced – 2 garlic cloves, minced – 1 (14.5 oz) can fire-roasted diced tomatoes, undrained – 1 cup low-sodium vegetable broth – 1/2 cup heavy cream – 1 tbsp unsalted butter – 1 tsp granulated sugar – 1/2 tsp dried basil – 1/4 tsp crushed red pepper flakes – Kosher salt (1/2 tsp, plus adjust as needed) – Freshly ground black pepper (1/4 tsp)

Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion; sauté until translucent, 4–5 minutes. 2. Stir in minced garlic; cook until fragrant, 30 seconds. Transfer mixture to Crock Pot. 3. Add fire-roasted tomatoes (with juices), vegetable broth, sugar, basil, red pepper flakes, salt, and black pepper to Crock Pot. Stir to combine. 4. Cover and cook on LOW for 4 hours or HIGH for 2 hours. **Tip:** For deeper flavor, scrape any caramelized bits from the skillet into the Crock Pot. 5. Using an immersion blender, purée soup until smooth. **Tip:** For ultra-silky texture, strain through a fine-mesh sieve. 6. Stir in heavy cream and butter until fully incorporated. **Tip:** Temper the cream by adding a spoonful of hot soup first to prevent curdling. 7. Adjust seasoning with additional salt if needed. Heavenly velvety with a smoky-sweet kick, this soup begs for a grilled cheese dunk or a swirl of basil oil. Leftovers? They don’t exist.

Lemon Garlic Crock Pot Chicken for Two

Toss your weeknight dinner rut with this **Lemon Garlic Crock Pot Chicken for Two**—juicy, tangy, and hands-off. **Prep it fast**, let the slow cooker work its magic, and come home to a meal that tastes like you slaved all day.

Ingredients

• 2 bone-in, skin-on chicken thighs (about 1 lb total), patted dry
• 3 cloves garlic, minced
• 1 large lemon, zested and juiced (2 tbsp juice)
• 1/4 cup low-sodium chicken stock
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tbsp unsalted butter, cold and cubed
• 1 tbsp fresh parsley, finely chopped (for garnish)

Instructions

1. **Season the chicken**: In a small bowl, combine salt, black pepper, oregano, and red pepper flakes. Rub mixture evenly over both sides of the chicken thighs.
2. **Sear for flavor**: Heat olive oil in a skillet over medium-high heat until shimmering. Add chicken, skin-side down, and sear for 3–4 minutes until golden brown. Flip and sear the other side for 2 minutes. Transfer to the crock pot.
3. **Deglaze the skillet**: Pour chicken stock into the hot skillet, scraping up browned bits with a wooden spoon. Simmer for 1 minute, then pour liquid over the chicken in the crock pot.
4. **Add aromatics**: Sprinkle minced garlic, lemon zest, and lemon juice over the chicken. Dot with cold butter cubes.
5. **Slow cook**: Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken reaches 165°F internally and pulls apart easily.
6. **Finish and serve**: Transfer chicken to plates. Spoon cooking liquid over the top and garnish with fresh parsley.

**Pro tips**: For crispier skin, broil the cooked chicken for 2–3 minutes before serving. **Don’t skip searing**—it builds depth. **Use cold butter** to emulsify the sauce for a glossy finish. **Whip** this up with roasted fingerlings or crusty bread to soak up the bright, garlicky sauce. The chicken stays **succulent**, while the lemon cuts through richness for a balanced bite.

Slow Cooker Mac and Cheese for Two

Hooked on creamy, dreamy mac and cheese but cooking solo (or for two)? **This slow cooker version** delivers maximum indulgence with zero fuss—just dump, stir, and let the magic happen.

Ingredients

– 1 1/2 cups elbow macaroni, uncooked – 1 1/2 cups whole milk – 1/2 cup heavy cream – 1 1/2 cups sharp cheddar cheese, freshly grated – 1/2 cup Gruyère cheese, freshly grated – 2 tbsp unsalted butter, cubed – 1/2 tsp Dijon mustard – 1/4 tsp smoked paprika – 1/4 tsp kosher salt – 1/8 tsp freshly ground black pepper – 1/8 tsp garlic powder

Instructions

1. **Grease** the inside of a 3-quart slow cooker with nonstick spray. 2. **Add** uncooked macaroni, milk, heavy cream, Dijon mustard, smoked paprika, salt, pepper, and garlic powder to the slow cooker. **Stir** gently to combine. 3. **Scatter** cubed butter evenly over the mixture. 4. **Cover** and cook on **LOW for 1.5 hours**, stirring once halfway through to prevent clumping. *Tip: Avoid lifting the lid excessively to retain heat.* 5. **Sprinkle** grated cheddar and Gruyère over the pasta. **Stir** until melted and fully incorporated, about 10 minutes. *Tip: For extra silkiness, let it rest 5 minutes before serving.* 6. **Check** seasoning; adjust with a pinch of salt if needed. *Tip: For a crispy top, broil in a ramekin for 2 minutes post-cooking.* **Worth every gooey bite**—this mac and cheese boasts a velvety sauce with a subtle smoky depth from paprika. Serve with a side of pickled jalapeños for a tangy crunch or top with crispy breadcrumb sprinkle for contrast.

Crock Pot Honey Glazed Carrots for Two

Unlock the easiest, most flavorful side dish you’ll make all week—these honey-glazed carrots melt in your mouth and practically cook themselves. Perfect for busy nights or lazy Sundays.

Ingredients

• 1 lb fresh heirloom carrots, peeled and cut into 2-inch batons
• 2 tbsp unsalted European-style butter, cubed
• 2 tbsp raw wildflower honey
• 1 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly cracked Tellicherry black pepper
• 1/4 cup homemade chicken stock (or low-sodium store-bought)
• 1 tsp fresh thyme leaves, finely minced

Instructions

1. Arrange carrot batons in a single layer in a 3.5-quart slow cooker.
2. Dot carrots evenly with cubed butter, ensuring even distribution.
3. Drizzle honey over carrots in a zigzag pattern for uniform coating.
4. Sprinkle salt and pepper directly over the carrots, avoiding clumping.
5. Pour chicken stock along the inner edge of the slow cooker to prevent washing off seasonings.
6. Cover and cook on LOW for 3 hours or until carrots are fork-tender but still hold their shape.
7. Gently toss carrots with a silicone spatula to coat in the reduced glaze, scraping the bottom to incorporate any caramelized bits.
8. Sprinkle minced thyme over carrots just before serving to preserve its aromatic oils.

These carrots emerge glossy with a sticky-sweet glaze, balanced by thyme’s earthy notes. Serve over whipped goat cheese crostini or alongside herb-rubbed roast chicken for a showstopping contrast.

Slow Cooker Chili for Two

Toss your dinner dilemmas out the window—this **Slow Cooker Chili for Two** is here to save your weeknight. Bold flavors, zero fuss, and just the right amount for cozy vibes.

Ingredients

– 1/2 lb **grass-fed ground beef**, 85% lean – 1/4 cup **diced yellow onion**, finely minced – 1/2 **jalapeño**, seeds removed, finely diced – 1 clove **garlic**, microplaned – 1/2 tbsp **smoked paprika** – 1 tsp **ground cumin** – 1/2 tsp **chipotle powder** – 1/2 cup **fire-roasted diced tomatoes**, drained – 1/4 cup **low-sodium beef stock** – 1/2 tbsp **tomato paste** – 1/4 tsp **fine sea salt** – 1/4 tsp **freshly cracked black pepper** – 1/2 tbsp **avocado oil**

Instructions

1. Heat **avocado oil** in a skillet over medium-high heat until shimmering, about 1 minute. 2. Add **ground beef**, breaking it into crumbles with a wooden spoon, and cook until no pink remains, 4–5 minutes. **Tip:** Don’t overcrowd the pan—this ensures proper browning. 3. Stir in **onion**, **jalapeño**, and **garlic**, sautéing until fragrant and softened, 2–3 minutes. 4. Sprinkle in **smoked paprika**, **cumin**, **chipotle powder**, **salt**, and **pepper**, toasting the spices for 30 seconds to bloom their flavors. 5. Transfer the mixture to a 2-quart slow cooker. 6. Add **diced tomatoes**, **beef stock**, and **tomato paste**, stirring to combine. **Tip:** Scrape the skillet’s browned bits into the slow cooker for extra depth. 7. Cover and cook on **LOW** for 4 hours or **HIGH** for 2 hours. **Tip:** Stir once halfway through to prevent sticking. 8. Taste and adjust seasoning with additional salt if needed. One bite of this chili delivers smoky, tender beef in a rich, slightly spicy broth. Serve it over **sweet potato mash** or with **sharp cheddar shreds** for a next-level twist.

Crock Pot Teriyaki Chicken for Two

Savor this sticky-sweet **Crock Pot Teriyaki Chicken**—minimal effort, maximum flavor. Just dump, simmer, and devour.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp mirin
• 1 tbsp toasted sesame oil
• 2 cloves garlic, microplaned
• 1 tsp freshly grated ginger
• 1 tbsp cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water)
• 1 tsp toasted sesame seeds
• 1 scallion, thinly sliced on a bias

Instructions

1. Prep the slow cooker: Lightly grease the crock pot insert with sesame oil.
2. Layer the chicken: Arrange thighs in a single layer at the bottom.
3. Whisk the sauce: Combine soy sauce, honey, mirin, sesame oil, garlic, and ginger in a bowl. Tip: Microplaning garlic ensures no bitter chunks.
4. Pour and coat: Drizzle sauce over chicken, turning thighs to coat evenly.
5. Slow-cook: Cover and cook on LOW for 3.5 hours. Tip: Avoid lifting the lid—steam escape slows cooking.
6. Thicken the sauce: Transfer chicken to a plate. Whisk cornstarch slurry into the sauce, then cook on HIGH for 10 minutes until glossy.
7. Finish: Return chicken to the pot, spooning sauce over. Tip: Let it rest 5 minutes for deeper flavor absorption.

Crisp-tender chicken glazed in that **lacquered teriyaki sheen**—toss with steamed bok choy or pile onto jasmine rice. The scallion-sesame crunch? *Chef’s kiss.*

Slow Cooker Beef Stroganoff for Two

Nail date night with this creamy, dreamy slow cooker beef stroganoff—minimal effort, maximum flavor. Just dump, simmer, and swoon.

Ingredients

• 8 oz grass-fed beef sirloin, thinly sliced against the grain
• 1 tbsp clarified butter
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, microplaned
• 1/2 lb cremini mushrooms, thinly sliced
• 1/2 tsp smoked paprika
• 1/2 cup dry white wine (e.g., Sauvignon Blanc)
• 1 cup beef bone broth
• 1 tbsp Worcestershire sauce
• 1/2 cup crème fraîche
• 1 tbsp Dijon mustard
• 2 oz wide egg noodles
• 1 tbsp chopped fresh dill
• Flaky sea salt and freshly cracked black pepper

Instructions

1. Heat clarified butter in a skillet over medium-high until shimmering. Sear beef slices in a single layer for 90 seconds per side until deeply browned. Transfer to slow cooker.
2. In the same skillet, sauté onions for 3 minutes until translucent. Add garlic and mushrooms; cook 5 minutes until mushrooms release their liquid.
3. Deglaze with white wine, scraping up fond, and reduce by half (about 2 minutes). Pour mixture into slow cooker.
4. Add smoked paprika, bone broth, and Worcestershire sauce to the slow cooker. Stir gently to combine.
5. Cover and cook on LOW for 5 hours or HIGH for 2.5 hours until beef is fork-tender.
6. 30 minutes before serving, stir in crème fraîche and Dijon. Add egg noodles, submerging fully. Cover and cook 20 minutes until noodles are al dente.
7. Season with flaky salt and black pepper. Garnish with dill.

This stroganoff is luxuriously velvety with a smoky depth—toss leftovers (if any) with roasted Brussels sprouts for a next-day hash. The noodles soak up every drop of that glossy, umami-rich sauce.

Crock Pot Ratatouille for Two

Grab your Crock Pot—this ratatouille is about to become your weeknight MVP. **Layer**, **simmer**, and **devour** a veggie-packed dish that’s effortlessly elegant.

Ingredients

– 1 small eggplant, diced into 1-inch cubes (about 2 cups)
– 1 medium zucchini, sliced into ½-inch rounds (about 1½ cups)
– 1 yellow bell pepper, seeded and cut into 1-inch strips
– 1 cup cherry tomatoes, halved
– ¼ cup extra-virgin olive oil
– 2 garlic cloves, minced
– 1 tsp herbes de Provence
– ½ tsp flaky sea salt
– ¼ tsp freshly cracked black pepper
– 2 tbsp tomato paste
– ¼ cup vegetable stock
– 2 tbsp fresh basil leaves, chiffonade

Instructions

1. **Prep veggies**: Toss eggplant, zucchini, bell pepper, and cherry tomatoes in olive oil until evenly coated.
2. **Layer aromatics**: Spread minced garlic evenly across the bottom of the Crock Pot.
3. **Build layers**: Arrange veggies in the Crock Pot, sprinkling herbes de Provence, salt, and pepper between layers. *Tip: Alternate colors for even cooking.*
4. **Add liquid**: Whisk tomato paste into vegetable stock until smooth, then pour over veggies.
5. **Cook low and slow**: Cover and cook on LOW for 4 hours or HIGH for 2 hours. *Tip: Avoid stirring to preserve layers.*
6. **Finish fresh**: Garnish with basil chiffonade just before serving. *Tip: For a glossy finish, drizzle with reserved olive oil.*

Zesty and tender, this ratatouille melts into a silky stew with pops of sweet tomato. Serve over creamy polenta or alongside crusty sourdough to soak up every drop.

Slow Cooker Pineapple Pork for Two

Get ready to transform your slow cooker into a tropical flavor bomb with this juicy, tangy pork—perfect for two. No fuss, just tender meat and bold sweetness in every bite.

Ingredients

• 1 lb boneless pork shoulder, trimmed and cut into 2-inch cubes
• 1 cup fresh pineapple chunks (about 1/2-inch pieces)
• 1/4 cup low-sodium soy sauce
• 2 tbsp dark brown sugar, packed
• 1 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 2 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 tbsp cornstarch
• 1 tbsp cold water
• 1 tbsp avocado oil
• 1/4 cup thinly sliced scallions, for garnish

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering. Sear pork cubes on all sides until deeply browned, about 3 minutes per side. Transfer to slow cooker.
2. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes. Pour over pork.
3. Add pineapple chunks, stirring gently to combine. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until pork shreds easily with a fork.
4. In a small bowl, mix cornstarch and cold water into a slurry. Stir into slow cooker, then cover and cook on HIGH for 15 minutes to thicken the sauce.
5. Garnish with scallions before serving. Tip: For extra caramelization, broil the pork and pineapple on a sheet pan for 2–3 minutes after slow cooking.

Dive into fork-tender pork dripping with sticky-sweet pineapple glaze—the kind that clings to rice like a flavor magnet. Try stuffing leftovers into warmed tortillas with pickled jalapeños for a next-day twist.

Crock Pot Corn Chowder for Two

Blend creamy comfort with minimal effort—this Crock Pot Corn Chowder is your weeknight savior. Rich, smoky, and perfectly portioned for two.

Ingredients

• 1 tbsp unsalted European-style butter
• 1/2 cup finely diced yellow onion
• 1/2 cup diced Yukon Gold potatoes (1/4-inch cubes)
• 1 cup fresh sweet corn kernels (or frozen, thawed)
• 1/2 cup heavy cream
• 1 cup low-sodium chicken stock
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 1/2 bay leaf
• 1 tbsp finely chopped fresh chives

Instructions

1. Sauté: Melt butter in a skillet over medium heat. Add onion and cook until translucent, 3–4 minutes, stirring occasionally.
2. Layer: Transfer onions to a 2-quart Crock Pot. Add potatoes, corn, chicken stock, smoked paprika, pepper, salt, and bay leaf.
3. Slow-cook: Cover and cook on LOW for 4 hours or HIGH for 2 hours, until potatoes are fork-tender.
4. Finish: Stir in heavy cream. Cook uncovered on HIGH for 10 minutes to slightly thicken. Discard bay leaf.
5. Garnish: Ladle into bowls and top with chives. Tip: For extra depth, char the corn kernels in a dry skillet before adding.

Silky with a smoky-sweet backbone, this chowder hugs every spoonful. Serve with crusty sourdough or crumbled bacon for crunch.

Slow Cooker Garlic Herb Chicken for Two

**H**ungry for a hands-off dinner that’s big on flavor? This **slow cooker garlic herb chicken** delivers tender, juicy meat with zero fuss—just set it and forget it. Perfect for date night or a lazy weekend feast.

Ingredients

– 2 bone-in, skin-on chicken thighs (about 1 lb total)
– 3 cloves garlic, finely minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1/2 cup dry white wine (e.g., Sauvignon Blanc)
– 1/4 cup chicken stock, low-sodium
– 2 tbsp unsalted butter, cold and cubed
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. **Pat dry** the chicken thighs with paper towels to ensure crisp skin.
2. **Season** both sides of the chicken evenly with salt and pepper.
3. **Heat** a skillet over medium-high heat, then sear the chicken skin-side down for 4–5 minutes until golden brown. Flip and sear for 2 minutes. (*Tip: Don’t overcrowd the pan—this ensures proper browning.*)
4. **Transfer** the chicken to a slow cooker, skin-side up.
5. **Deglaze** the skillet with white wine, scraping up browned bits, and simmer for 1 minute. Pour into the slow cooker.
6. **Add** chicken stock, garlic, rosemary, and thyme to the slow cooker.
7. **Cover** on LOW for 3.5 hours or HIGH for 2 hours, until chicken reaches 165°F internally. (*Tip: Use a meat thermometer for accuracy.*)
8. **Remove** chicken and tent loosely with foil.
9. **Whisk** cold butter into the cooking liquid until emulsified. (*Tip: Cold butter thickens the sauce without breaking.*)
10. **Serve** chicken drizzled with the garlic-herb sauce.

The result? **Fall-off-the-bone tender** chicken with a rich, aromatic sauce—pair it over creamy polenta or crusty bread to soak up every drop.

Crock Pot Sweet and Sour Meatballs for Two

A cozy date night just got easier—these sticky-sweet meatballs simmer low and slow while you focus on the fun stuff. **Bold flavors** and **minimal effort** make this a weeknight win.

Ingredients

• 12 oz 80% lean ground beef, chilled
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp tamari (or soy sauce)
• 1 tsp freshly grated ginger
• 1/2 cup pineapple juice (unsweetened)
• 1/4 cup rice vinegar
• 2 tbsp ketchup
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp fine sea salt

Instructions

1. In a large bowl, combine ground beef, panko, egg, tamari, and ginger. Mix gently with your hands until just combined—overworking toughens the meat.
2. Roll mixture into 8 equal-sized meatballs (about 1.5″ diameter). Pro tip: Wet your hands lightly to prevent sticking.
3. In a 3.5-quart crock pot, whisk pineapple juice, rice vinegar, ketchup, honey, sesame oil, red pepper flakes, and salt until smooth.
4. Arrange meatballs in a single layer in the sauce. Spoon sauce over each to coat.
5. Cover and cook on LOW for 3.5 hours or HIGH for 1.5 hours, until meatballs reach 165°F internally.
6. Gently stir meatballs once halfway through cooking to ensure even glaze coverage.

Perfectly tender meatballs soak up the tangy-sweet sauce, with a hint of heat from the pepper flakes. Serve over jasmine rice or stuff into slider buns with pickled carrots for crunch.

Slow Cooker Mushroom Risotto for Two

Overwhelmed by weeknight dinners? This slow cooker mushroom risotto is your golden ticket—creamy, hands-off, and packed with umami.

Ingredients

• 1 cup Arborio rice, rinsed
• 3 cups low-sodium chicken stock, warmed to 120°F
• 8 oz cremini mushrooms, thinly sliced
• 1 small shallot, finely minced
• 2 cloves garlic, grated
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1/2 cup dry white wine
• 1/4 cup grated Parmigiano-Reggiano
• 1 tsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Heat olive oil and butter in a skillet over medium-high until butter foams, about 1 minute.
2. Add shallot and garlic; sauté until translucent, 2 minutes, scraping constantly to prevent burning.
3. Stir in mushrooms and thyme; cook until mushrooms release liquid and edges brown, 5 minutes.
4. Deglaze with white wine, simmering until reduced by half, 2 minutes. Tip: Swirl the pan to lift any fond.
5. Transfer mixture to a 4-quart slow cooker. Add Arborio rice, salt, and pepper; toss to coat.
6. Pour warmed stock over rice. Cover and cook on LOW for 2 hours, stirring once halfway. Tip: Avoid over-stirring to prevent gumminess.
7. Uncover; stir in Parmigiano-Reggiano. Let stand 10 minutes to thicken. Tip: For extra creaminess, fold in a pat of butter.

Unbelievably velvety with a nutty backbone from the mushrooms. Serve with a drizzle of truffle oil or top with a poached egg for brunch vibes.

Crock Pot BBQ Chicken for Two

Kick dinner stress to the curb—this Crock Pot BBQ Chicken is saucy, hands-off, and perfect for cozy nights in. Two servings mean zero leftovers (unless you wanna lick the bowl).

Ingredients

• 1 lb boneless, skinless chicken thighs (preferably pasture-raised), trimmed
• 1/2 cup smoky BBQ sauce (choose one with molasses for depth)
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tbsp cold-pressed avocado oil
• 1/2 tsp kosher salt

Instructions

1. Pat chicken thighs dry with paper towels to ensure a crisp sear.
2. Heat avocado oil in a skillet over medium-high until shimmering (about 1 minute). Sear thighs for 3 minutes per side until golden-brown.
3. Transfer chicken to a 3-quart slow cooker. Tip: Deglaze the skillet with 2 tbsp water, scraping up browned bits, and pour over chicken for extra flavor.
4. In a bowl, whisk BBQ sauce, honey, vinegar, paprika, garlic powder, cayenne, and salt until smooth.
5. Pour sauce over chicken, coating evenly. Cover and cook on LOW for 3 hours. Tip: Avoid lifting the lid—it slows cooking.
6. Shred chicken with two forks directly in the pot. Stir to coat in sauce. Cook uncovered on HIGH for 15 minutes to thicken. Tip: For caramelized edges, broil shredded chicken on a sheet pan for 2 minutes.

Heavenly sticky-sweet with a smoky kick, this chicken clings to brioche buns or piles onto crispy roasted sweet potatoes. The vinegar cuts through the richness—drizzle extra sauce like it’s liquid gold.

Slow Cooker Lentil Soup for Two

Perfect for cozy nights in, this Slow Cooker Lentil Soup for Two delivers big flavor with minimal effort—just dump, set, and forget.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1/2 cup finely diced yellow onion
• 1/2 cup diced carrot (1/4-inch pieces)
• 1/2 cup diced celery (1/4-inch pieces)
• 2 garlic cloves, minced
• 1/2 cup dried green lentils, rinsed and drained
• 1 bay leaf
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 2 cups low-sodium vegetable broth
• 1/2 tbsp apple cider vinegar
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a skillet over medium heat until shimmering, about 30 seconds.
2. Add onion, carrot, and celery; sauté until onions are translucent and edges begin to caramelize, 5–6 minutes.
3. Stir in garlic and cook until fragrant, 30 seconds. Tip: Don’t let garlic brown—it turns bitter.
4. Transfer sautéed vegetables to a 3-quart slow cooker.
5. Add lentils, bay leaf, cumin, smoked paprika, vegetable broth, vinegar, salt, and pepper. Stir to combine.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Avoid lifting the lid—it slows cooking.
7. Discard bay leaf. Taste and adjust seasoning if needed. Tip: A splash of vinegar brightens flavors if the soup tastes flat.
8. Ladle into bowls and garnish with fresh parsley.

Jam-packed with earthy lentils and smoky paprika, this soup thickens beautifully as it rests. Serve with crusty sourdough for dipping or top with a dollop of Greek yogurt for creaminess.

Crock Pot Apple Cinnamon Oatmeal for Two

Skip the soggy microwave oats—this Crock Pot apple cinnamon oatmeal is creamy, cozy, and hands-off. **Layer** tender Honeycrisp apples, steel-cut oats, and warm spices for a breakfast that practically makes itself.

Ingredients

• 1 cup steel-cut oats (not quick-cooking)
• 1 ½ cups unsweetened almond milk, plus 2 tbsp for serving
• 1 cup filtered water
• 1 medium Honeycrisp apple, peeled and finely diced (⅔ cup)
• 2 tbsp pure maple syrup, grade A
• 1 tbsp unsalted butter, melted
• 1 tsp ground cinnamon
• ¼ tsp kosher salt
• ¼ tsp vanilla bean paste
• 2 tbsp toasted pecans, roughly chopped

Instructions

1. Grease a 3.5-quart slow cooker with butter or nonstick spray to prevent sticking.
2. Combine steel-cut oats, almond milk, water, diced apple, maple syrup, melted butter, cinnamon, salt, and vanilla bean paste in the slow cooker. Stir gently with a silicone spatula until fully incorporated.
3. Cover and cook on LOW for 6 hours (or HIGH for 3 hours). Tip: Resist stirring during cooking to avoid a gummy texture.
4. Check consistency at the 5-hour mark (or 2.5 hours on HIGH); oats should be tender but retain slight chew. Add 1-2 tbsp water if too thick.
5. Divide into bowls and drizzle with remaining almond milk. Tip: For extra richness, swirl in a pat of butter before serving.
6. Garnish with toasted pecans and a dusting of cinnamon. Tip: Toast pecans in a dry skillet over medium heat for 2 minutes, shaking frequently, until fragrant.

Zingy with caramelized apple bits and toasty pecans, this oatmeal’s texture walks the line between porridge and bread pudding. Serve it with a dollop of Greek yogurt or a drizzle of salted caramel for dessert vibes.

Summary

Great meals for two are just a slow cooker away! This roundup of 20 delicious Crock Pot recipes makes it easy to enjoy flavorful, fuss-free dinners. Whether you’re craving comfort food or something fresh, there’s a dish here to delight. Try one tonight, leave a comment with your favorite, and don’t forget to share the love on Pinterest—happy slow cooking!