This Slow Cooker Meal Plan Lets You Cook Once, and Eat All Week
Want your slow cooker to help out with meal planning? We'll show you the way with a big batch of a basic ingredient; like chicken, ham, salmon, and more. Plus four more recipes for leftovers, so you're not eating the same thing all week!
Prep Tip: A single whole chicken will make roughly 4 cups of chicken. Make a double (or triple) batch to get you through the week.
“Here’s a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers.” —Ron Burlingame, Canton, Ohio
“I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up.” —Mary Shenk, DeKalb, Illinois” —Martha Balser, Cincinnati, Ohio
Prep Tip: A single ham will make roughly 12 cups of chicken.
“For a different spin on split pea soup, try this recipe. The flavor is peppery rather than smoky.”—Barbara Link, Rancho Cucamonga, California
“No one will be able to resist the classic trio of ham, Swiss and potatoes in this comforting bake. It was the result of creative experimentation when I wanted to use up ingredients I had on hand. I sometimes replace the ham with turkey ham.” —Sarah Wilham, Elkhart, Illinois
“Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 20 minutes.” —Susan Zivec, Regina, Saskatchewan
Prep Tip: This recipe will make roughly 7 cups of mashed potatoes.
“Guests always comment on the presentation and flavor of this delightfully different dish.” —Julie Sterchi, Flora, Illinois
“Instead of throwing out leftover mashed potatoes, use them to make croquettes. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping.” —Pamela Shank, Parkersburg, West Virginia
“My family insists that this two-in-one casserole makes an appearance at all of our special meals. Every bite is doubly delicious!” —Jane Birch, Edison, New Jersey
Prep Tip: A loin will make roughly 4 pounds of pork.
“My neighbor gave me this recipe years ago, and I love how these pies are different from the usual chicken pot pie. The flavor combination in these pies just screams fall, but freezing them allows my family to enjoy them any time of year.” —Mary Shenk, Dekalb, Illinois
“I’m the proud mother of wonderful and active children. Simple, delicious and quick meals like this are perfect for us to enjoy together after errands, school activities and soccer practice are over.” —Judy Armstrong, Prairieville, Louisiana
“Taquitos are a popular appetizer and these homemade ones are so much better than the frozen ones in the supermarket.” —Taste of Home Test Kitchen, Milwaukee, Wisconsin
“A prebaked pizza crust and refrigerated barbecued pork make this tasty supper idea super-fast and super-easy. Cut into bite-sized pieces, and it can double as a great last-minute appetizer, too!” —Joni Hilton, Rocklin, California
Prep tip: A single beef brisket will make roughly 3 pounds of corned beef.
“My Nebraska-native husband loves Reuben sandwiches and anything with chicken, so I combined his two favorites in a fun roll-up.” —Ashli Kottwitz, Hermitage, Tennessee
“This slow-cooked spread tastes just like the popular Reuben sandwich. Even when I double the recipe, I end up with an empty dish.” —Mary Jane Kimmes, Hastings, Minnesota
“Our Aunt Renee always brought this casserole to family picnics, and it became so popular that she started making two or three to bring.” —Johnna Johnson, Scottsdale, Arizona
Prep tip: This recipe will make roughly 6 pounds of turkey.
“While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup.” —Margarita Cuellar, East Chicago, Indiana
“Leftover turkey combines with penne and cheeses to make a classic comfort food. The pasta bake works with chicken, shrimp or beef, too.” —Mary Cokenour, Monticello, Utah
“I’m always looking for new and interesting ways to use leftover turkey—especially around the holidays. Make this skillet meal as spicy as you like by varying the amount of curry powder.” —Martha Balser, Cincinnati, Ohio
“This is a fun way to enjoy holiday leftovers as if presenting them for the first time. Serve for brunch, with champagne and cranberry juice.” — Brittany Allyn, Nashville, Tennessee
Prep tip: This recipe will make roughly 1-1/2 pounds of salmon. Make a double (or triple) batch to get you through the week.
“I thought I’d made salmon every way you can make it, until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood.” —Amber Massey, Argyle, Texas
”Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli.” —Jacob Kitzman, Seattle, Washington
Prep tip: This recipe will make roughly 4 pounds of beef.
“My children always make sure they’re home when they find out we’re having these pockets for dinner. They’re a smart way to use leftover pot roast.” —Karen Burkett, Reseda, California
“We adore cheesesteak sandwiches and anything with Southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos.” —Joan Hallford, Fort Worth, Texas
“We make a lot of French dips and always have leftover roast beef. Here’s how I put it to good use. For these pies, use any vegetables you like. They’re extra awesome drenched in cheese sauce.” —Jennie Weber, Palmer, Alaska