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Cheap crockpot meals are easy on your budget and schedule. These affordable slow cooker meals will save time on prep and cooking and keep your grocery budget on track. Your family will love the delicious recipe and you'll love knowing it saved time and money.
- 4 tablespoons soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- ¼ cup brown sugar
- 8-12 ounces strip steak pieces
- 1 sweet onion, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 head of broccoli, chopped into florets
- 1 cup beef broth
- 1 tablespoon cornstarch
Directions:
- Mix your sauce by combining the soy sauce, garlic powder, ginger powder, and brown sugar. Set aside.
- Pat your steak pieces dry, seasoning with salt and pepper if you like, and place them into your crockpot along with the peppers and onions.
- Pour the sauce mixture over your steak and vegetables, stirring slightly to coat everything.
- Mix cornstarch into the beef broth and pour over the stir fry mix.
- Cook on high for 4 hours.
- Serve with steamed rice or rice noodles for a filling meal.
- 2 tablespoons of salted butter
- 3 chicken breasts
- 1 yellow onion, finely chopped
- 1 bag frozen carrots and peas mix
- 4 cups of chicken broth
- 2 cups of heavy cream
- 2 teaspoons of dried rosemary
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 can of biscuits
Directions:
- Add butter, chicken, onion, and frozen vegetables to your crock pot in that order. You want the butter to be beneath the chicken as it cooks. Add salt and pepper to your chicken here if desired.
- Cook on high for 3 hours.
- Give your ingredients a stir and shred the chicken.
- Add the broth, cream, and herbs and stir to combine.
- Place your uncooked biscuits on top of the mixture and cook on high for another 3-4 hours.
- Top your biscuits with more butter and herbs if desired.
- 4 chicken breasts
- 2 tablespoons of salted butter
- 1 tablespoon of minced garlic (can substitute for garlic powder)
- 2 tablespoons of olive oil
- ¼ cup brown mustard
- ¼ cup honey
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of lemon juice
- 1 cup of heavy cream
- Salt and pepper to taste
Directions:
- Generously coat your chicken breast in salt and pepper on both sides.
- Place butter and chicken breasts in the crockpot in one layer.
- Top with garlic.
- Mix your sauce in a separate bowl by whisking together the olive oil, mustard, honey, vinegar, and lemon juice.
- Pour the sauce mixture over the chicken.
- Cook on high for 4 hours, flipping your chicken breasts to the other side at the two-hour mark.
- Give the chicken and honey mustard sauce a gentle stir and add the heavy cream.
- Cook for one more hour on high and add additional salt and pepper to taste.
- 3 tablespoons of salted butter
- 3 large carrots, finely chopped
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 teaspoon minced garlic
- 2 28-ounce cans of crushed tomatoes
- 1 cup vegetable stock
- 3 teaspoons of brown sugar.
- 2 teaspoons Italian seasoning
- 2 teaspoons black pepper
- 1 teaspoon dried thyme
- 1 cup heavy cream
Directions:
- Saute your vegetables in the butter over medium to high heat until they are tender.
- Add the garlic to the pan and saute an additional 1-2 minutes or until fragrant.
- Add all the sauteed vegetables and garlic to your crock pot.
- Pour in crushed tomatoes and vegetable stock.
- Stir in brown sugar, Italian seasoning, pepper, and thyme.
- Cook on low for 2-3 hours.
- Add heavy cream just before serving.
- 6 chicken breasts.
- ½ cup mild or medium salsa.
- 2 teaspoons of cumin.
- 1 teaspoon of chili powder.
- 1 teaspoon onion powder.
- ½ teaspoon garlic powder.
- Salt and pepper to taste.
Directions:
- Lay your chicken breasts flat in the bottom of your slow cooker.
- Add your salsa and spices and use tongs to coat the chicken in the mixture.
- Cook on high for 3 hours or on low for 6 hours.
- Shred the chicken with a fork prior to serving.
























