Welcome to week six of our meal planning series, and friends, this week is all about the magic of the slow cooker! If there’s one kitchen appliance that has saved my sanity as a mom of six, it’s my trusty crockpot. There’s something so satisfying about throwing ingredients in before you start your day and coming home to a house that smells absolutely amazing with dinner already done.
If you’re new here, welcome to our meal planning family! You can catch up on our previous weeks here, here, here, here, and here. The concept is simple but life-changing: plan your meals ahead of time, do a little prep work, and eliminate that daily dinner panic that we all know too well.
This week’s lineup is a celebration of set-it-and-forget-it cooking at its finest! We’re featuring indulgent Crockpot Million Dollar Spaghetti that combines the best of pasta and lasagna, tender BBQ Brisket that’s perfect for nachos or sandwiches, comforting Slow Cooker White Chicken Chili that’s so easy you can make it with frozen chicken, flavorful Slow Cooker Beer Brats with Peppers and Onions that are perfect for game day or any day, and exotic Slow Cooker Thai Chicken with Peanut Sauce that’s better than takeout!
These are all recipes we’ve perfected and shared on the blog before, so you know they’re tried, tested, and family-approved. Each one takes minimal effort but delivers maximum flavor—exactly what busy families need!
Ready to let your slow cooker do the heavy lifting this week? Let’s dive in!
Table of Contents
Our Meal Plan this Week:
Crockpot Million Dollar Spaghetti
This recipe is pure comfort food magic! It combines all the best parts of spaghetti and lasagna into one incredibly cheesy, creamy dish that your whole family will devour. Unlike traditional Million Dollar Spaghetti that requires precooking noodles and layering everything in the oven, this slow cooker version streamlines the entire process. Just layer everything right in your crockpot and let it work its magic. The cream cheese and Boursin create the most incredible creamy layers, and when you top it with mozzarella at the end? Pure perfection. This is the kind of meal that has everyone coming back for seconds!
Full recipe and tips on our original post here!
Ingredients
- 1 pound of ground beef
- 2 cloves of garlic, minced
- 2 (24 ounce) jars spaghetti sauce
- 24 ounce jar water
- 16 ounces box pasta
- 8 ounces (1 block) of cream cheese
- 1 puck Boursin garlic and herb cheese
- 1 cup of shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon Oregano
Directions
- In a skillet over medium heat, brown the ground beef with garlic until fully cooked.
- Pour 1 jar of sauce in the slow cooker, and add about half a jar of water.
- Layer half of the pasta over the sauce.
- Top with meat mixture and cheese broken or cut into cubes.
- Repeat layers once more with the remaining noodles and sauce.
- Add seasonings as desired.
- Cover and cook on low for 3-4 hours or high for 2 hours, when there is about 20 minutes left to cook, top off with the shredded mozzarella cheese.
Slow Cooker BBQ Brisket Nachos
This tender, fall-apart brisket is incredibly easy to make in the slow cooker and SO versatile! The secret to amazing brisket is the rub—don’t skip this step! It transforms even a budget-friendly cut of meat into something spectacular. After 8 hours on low heat, you’ll have the most tender, flavorful brisket that can be served as sliders with coleslaw, as a main dish with sides, or our absolute favorite way: piled high on nachos! The customizable nacho bar makes it perfect for feeding a crowd, and everyone can top theirs exactly how they like. Trust me, this is one of those recipes you’ll want to make again and again.
Full recipe and tips on our original post here!
Ingredients
BBQ Brisket Rub:
- 1 Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 teaspoons freshly ground black pepper
- 2 teaspoons paprika
BBQ Brisket:
- 2 pounds beef brisket (rubbed)
- 1 cup water
- 1 (18 ounce) bottle barbecue sauce
For Nachos:
- Tortilla chips
- Shredded cheese (Colby Jack, Cheddar, or Mexican blend)
- Corn
- Chopped red onion
- Pico de gallo or salsa
- Chopped fresh cilantro
- Chopped avocado
- Sour cream
Directions
- Toss the BBQ Brisket Rub ingredients in a bowl. Rub the mixture all over the brisket (just use your hands). Since this is a rub and not a brine, you can do this right before cooking.
- Add 1 cup of water to the bottom of the slow cooker. Place the rubbed brisket over the water.
- Add a drizzle of BBQ sauce over the top of the brisket. Cover with the lid and cook on low heat for 8 hours.
- When done, remove the brisket carefully to a large platter or cutting board.
- Remove the fat from the bottom of the brisket and discard. It should easily peel off. Slice or shred brisket.
- Top tortilla chips with the brisket, corn, chopped red onion, shredded cheese, pico de gallo, cilantro, avocado, and sour cream.
Slow Cooker White Chicken Chili
This is hands-down one of the easiest recipes we make! I’m talking dump-everything-in-the-crockpot-and-walk-away easy. No pre-cooking, no pre-mixing, and you can even use frozen chicken! This creamy white chili is slightly sweet and mildly spicy with the most incredible flavor. The secret ingredient? Masa (corn flour) which gives it that authentic, slightly thickened texture that takes the flavor up a notch. Set it in the morning, come home to an amazing-smelling house, shred the chicken, and dinner is served. Top it with all your favorite fixings for a cozy, comforting meal that everyone loves!
Full recipe and tips on our original post here!
Ingredients
- 1-2 pounds chicken (can use frozen!)
- 2 cans white northern beans (rinsed and drained)
- 1 can diced tomatoes with green chilies
- 4 cups broth
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp cayenne
- 1/2 tsp oregano
- 2 tsp masa (corn flour)
- Fresh cilantro
Topping suggestions:
- Sliced jalapeños, avocado, lime, cheddar or cotija cheese, sour cream, crackers, or Fritos
Directions
- Add all ingredients (except cilantro) to the slow cooker and let cook 4-6 hours on low or until chicken is cooked through.
- Remove chicken from slow cooker and shred or cut chicken (you can pull it apart with two forks or use a mixer to shred it). Once shredded, stir back into the chili.
- Add fresh cilantro and serve with toppings of choice!
Slow Cooker Beer Brats with Peppers and Onions
Whether it’s game day or just a simple weeknight dinner, these Slow Cooker Beer Brats are a total winner! This is a true Midwest tradition—simmering brats in beer creates the most flavorful, juicy sausages you’ve ever had. The key is browning them first to seal in all those delicious juices, then letting them slow cook with peppers, onions, and a mixture of beer, mustard, and BBQ sauce. The result? Tender, flavorful brats that are perfect on buns, sliced over noodles, or eaten on their own. This is comfort food at its finest and way better than any takeout!
Full recipe and tips on our original post here!
Ingredients
- 3 medium bell peppers, assorted colors, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 large can of beer
- ¼ cup stone-ground (or Dijon) mustard
- ¼ cup sweet barbecue sauce
- Freshly ground black pepper
- 2 pounds (8) bratwurst or knockwurst sausages
- 8 hot dog buns or small sandwich rolls (optional)
Directions
- Crisp the outer skin of the brats in a cast iron pan or skillet, cooking 3 minutes on each side. Alternatively, you could use a grill or griddle to get those pretty grill marks.
- Place peppers and onions in a slow cooker.
- In a mixing bowl, combine barbecue sauce and mustard. Pour barbecue sauce mixture over onions and peppers and mix well.
- Add brats to slow cooker. Pour beer over brats.
- Cook 6 to 7 hours on low.
- Serve in buns, if desired, and top with fresh black pepper to taste.
Slow Cooker Thai Chicken with Peanut Sauce
Forget takeout—this Slow Cooker Thai Chicken with Peanut Sauce is SO easy and packed with amazing flavor! This is the ultimate dump-and-go meal: just toss chicken (frozen or thawed!), peanut butter, veggies, and a few other ingredients into your slow cooker and let it work its magic. The result? Tender, juicy chicken coated in a creamy, flavor-packed peanut sauce that tastes like it came from your favorite Thai restaurant. Serve it over rice with fresh cilantro and lime, and watch your family devour every bite. This one’s a game-changer for busy weeknights when you want something different but don’t want to spend hours in the kitchen!
Full recipe and tips on our original post here!
Ingredients
- 1 1/2 lbs chicken (frozen or thawed)
- 2 cloves garlic, minced
- 1 C broth
- 1 C peanut butter
- 1 C shredded zucchini
- 1/3 C soy sauce
- 1 red pepper, sliced
- 1 lime
- Cilantro, handful
- White rice for serving
Directions
- Add all ingredients except lime and cilantro to a slow cooker. You can use your favorite cut of chicken, frozen or thawed.
- Cook on low for 8 hours or high for 4 hours.
- Before serving, squeeze the juice of one lime and add a handful of chopped cilantro and stir.
- Serve over rice, topped with more chopped cilantro and another slice of lime.
That’s a Wrap on Week 6!
Another week of stress-free dinners ready to roll! The beauty of slow cooker meals is that they give you the gift of time. Set it in the morning, go about your busy day, and come home to dinner that’s already done. No scrambling, no stress, no last-minute decisions. Just delicious food waiting for you.
Which crockpot recipe are you most excited to try first? Have you made any of these before? I’d love to hear which ones have become staples in your house, or if you have any favorite slow cooker tips to share! Drop a comment and let’s keep this community of busy parents helping each other make dinner time easier.
See you back here next week for another round of family-tested meals that take the guesswork out of “what’s for dinner!”
Don’t forget to save this post and share it with anyone who needs some slow cooker inspiration. Here’s to easier dinners and more time for what really matters!
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