7-Day Crockpot Meal Plan 

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 7-Day Crockpot Meal Plan

MONDAY – JUICY CHICKEN & POTATOES

Ingredients

  • 2½ lbs bone-in or boneless chicken thighs

  • 1½ lbs baby potatoes, halved

  • 3 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 teaspoon Italian seasoning

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ cup chicken broth

Instructions

  1. Place potatoes in the bottom of the crockpot.

  2. Lay chicken on top of potatoes.

  3. Drizzle olive oil over everything.

  4. Sprinkle garlic, Italian seasoning, paprika, salt, and pepper evenly.

  5. Pour chicken broth around the sides.

  6. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.

TUESDAY – CROCKPOT BROCCOLI CHEDDAR SOUP

Ingredients

  • 4 cups broccoli florets

  • 1 small onion, diced

  • 1 cup shredded carrots

  • 3 cups chicken broth

  • 3 tablespoons butter

  • 3 tablespoons all-purpose flour

  • 1 cup heavy cream or half-and-half

  • 2 cups sharp cheddar cheese, shredded

  • 1 teaspoon salt

  • ½ teaspoon black pepper

Instructions

  1. Add broccoli, onion, carrots, and broth to the crockpot.

  2. Stir to combine.

  3. Cover and cook on LOW 5–6 hours or HIGH 3–4 hours.

  4. In a saucepan, melt butter over medium heat.

  5. Whisk in flour until smooth.

  6. Slowly whisk in cream and cook until thickened.

  7. Stir mixture into the crockpot.

  8. Add shredded cheese and stir until melted.

 WEDNESDAY – SLOW COOKER TACO BEEF

Ingredients

  • 2 lbs ground beef

  • 1 packet taco seasoning

  • 1 small onion, diced

  • 1 can (14 oz) diced tomatoes, undrained

  • ½ cup water

Instructions

  1. Brown ground beef in a skillet and drain excess fat.

  2. Transfer beef to the crockpot.

  3. Add onion, taco seasoning, diced tomatoes, and water.

  4. Stir well.

  5. Cover and cook on LOW 4–5 hours or HIGH 2–3 hours.

 THURSDAY – CROCKPOT RAVIOLI LASAGNA

Ingredients

  • 1 bag (25 oz) frozen cheese ravioli

  • 3 cups marinara sauce

  • 1 cup ricotta cheese

  • 2 cups shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

Instructions

  1. Spread a thin layer of marinara sauce in the crockpot.

  2. Add a layer of frozen ravioli.

  3. Spoon ricotta over ravioli.

  4. Sprinkle mozzarella and Parmesan.

  5. Repeat layers until ingredients are used.

  6. Finish with sauce and cheese on top.

  7. Cover and cook on LOW 4–5 hours or HIGH 2½–3 hours.

 FRIDAY – HONEY BBQ CROCKPOT CHICKEN

Ingredients

  • 2½ lbs boneless, skinless chicken breasts or thighs

  • 1 cup BBQ sauce

  • ½ cup honey

  • ¼ cup ketchup

  • 1 teaspoon garlic powder

  • ½ teaspoon black pepper

Instructions

  1. Place chicken in the crockpot.

  2. In a bowl, whisk BBQ sauce, honey, ketchup, garlic powder, and pepper.

  3. Pour sauce over chicken.

  4. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.

  5. Shred chicken if desired and stir into sauce.

 SATURDAY – SLOW COOKER CHICKEN & VEGETABLE SOUP

Ingredients

  • 2 lbs boneless, skinless chicken breasts

  • 3 carrots, sliced

  • 3 celery stalks, sliced

  • 2 potatoes, diced

  • 1 small onion, chopped

  • 6 cups chicken broth

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon dried thyme

Instructions

  1. Place chicken in the crockpot.

  2. Add carrots, celery, potatoes, and onion.

  3. Pour in chicken broth.

  4. Add salt, pepper, and thyme.

  5. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.

  6. Remove chicken, shred, and return to soup.

 SUNDAY – CROCKPOT ROAST (CHICKEN OR TURKEY)

Ingredients

  • 1 whole chicken or turkey breast (4–6 lbs)

  • 4 carrots, chopped

  • 4 potatoes, chopped

  • 1 onion, quartered

  • 3 tablespoons olive oil

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon poultry seasoning

Instructions

  1. Place vegetables in the bottom of the crockpot.

  2. Rub meat with olive oil, salt, pepper, and poultry seasoning.

  3. Place meat on top of vegetables.

  4. Cover and cook on LOW 7–8 hours until fully cooked and tender.

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