Weeknight dinner is easier to plan when tomorrow’s lunch is already partly handled. These 19 slow cooker recipes all come with refrigerator storage guidance for leftovers, and several also freeze well for longer meal planning. The mix covers beef, chicken, pork, soups, pasta, meatballs, and casseroles, with most cooked portions keeping for about three to four days. Serve dinner first, portion what remains, and the next few lunches need far less work.
Slow Cooker Beef Stroganoff
Rich and creamy from the first spoonful, Slow Cooker Beef Stroganoff turns tender beef, mushrooms, onion, and sour cream into a sauce made for egg noodles. It takes 6 hours 10 minutes and serves 6. Leftovers keep in the refrigerator for 3 to 4 days, so extra portions can cover an early-week lunch. If freezing, store the beef and sauce without the noodles for up to 2 months, then cook fresh noodles when reheating.
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Crock Pot Mississippi Chicken
Tangy and buttery without much prep, Crock Pot Mississippi Chicken cooks chicken breasts with ranch seasoning, au jus mix, pepperoncini peppers, their juice, and butter. The recipe takes 4 hours 5 minutes and serves 4. Refrigerated leftovers keep for up to 4 days, which makes the extra chicken easy to portion for lunch with rice, potatoes, or vegetables. Keep some of the cooking juices with each portion so the meat stays moist when reheated.
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Slow Cooker Pork Carnitas
Shredded and crisped at the end, Slow Cooker Pork Carnitas gives pork shoulder plenty of flavor from cumin, chili powder, oregano, orange, lime, onion, and garlic. The recipe takes 5 hours 25 minutes and serves 8. Leftovers keep for up to 4 days in the refrigerator or 3 months in the freezer. Pack portions with a little cooking juice, then use them for tacos, burrito bowls, nachos, or a quick rice-and-pork lunch.
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Slow Cooker Mac n Cheese
Ultra-creamy and easy to portion, Slow Cooker Mac n Cheese cooks elbow macaroni with cheddar, mozzarella, whole milk, evaporated milk, butter, paprika, and Dijon mustard. It takes 3 hours 10 minutes and serves 8. The leftovers keep for up to 3 days in the refrigerator, making individual lunch containers simple to set aside after dinner. Stir in a small splash of milk when reheating so the cheese sauce loosens and coats the pasta again.
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Pulled Pork Sliders
Pile-high slider filling makes Pulled Pork Sliders useful well beyond the first round of sandwiches. The recipe takes 6 hours 15 minutes and serves 16, with pork shoulder cooked alongside barbecue sauce, beer, ketchup, brown sugar, and seasonings before being paired with buns and slaw. Refrigerate leftover pork for up to 3 days. Keep the meat, slaw, and slider sauce in separate containers, then build lunch sandwiches only when you are ready to eat.
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Slow Cooker Italian Wedding Soup
Brothy and full of small bites, Slow Cooker Italian Wedding Soup combines meatballs, chicken broth, carrots, celery, small pasta, spinach, and Italian seasoning. It takes 5 hours 10 minutes and serves 6. Leftovers stay good in the refrigerator for up to 3 days, which works well for reheatable lunch bowls. The pasta softens as it sits, so cook it separately and add it during reheating if you want a firmer texture later in the week.
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Slow Cooker Chicken Breast
Silky sauce around tender chicken gives Slow Cooker Chicken Breast enough substance for dinner and another meal later. It takes 2 hours 40 minutes and serves 4, using chicken breasts, mushrooms, Marsala wine, chicken broth, garlic, and heavy cream. Leftovers keep in the refrigerator for up to 4 days or can be frozen for up to 3 months. Spoon plenty of sauce over each stored portion so the chicken stays moist when reheated.
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Slow Cooker Mississippi Pork Roast
Fork-tender and deeply seasoned, Slow Cooker Mississippi Pork Roast cooks pork shoulder with ranch seasoning, au jus gravy mix, butter, pepperoncini peppers, brine, and a little liquid. It takes 8 hours 5 minutes and serves 8. Refrigerated leftovers keep for 3 to 4 days, giving you plenty of room for a lunch portion or two. Add a spoonful of broth or water when reheating so the shredded pork does not dry out.
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Slow Cooker Nacho Meatballs
Cheesy and built for scooping, Slow Cooker Nacho Meatballs coats frozen meatballs with Velveeta, tomatoes with green chiles, taco seasoning, heavy cream, and scallions. The recipe takes 4 hours 5 minutes and serves 6. Leftovers keep in the refrigerator for up to 3 days or in the freezer for about a month. Reheat a portion for lunch and serve it over rice or potatoes when you want something more substantial than an appetizer-style bowl.
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Slow Cooker Potato Soup
Thick, creamy bowls make Slow Cooker Potato Soup especially easy to divide into grab-and-reheat lunches. It takes 3 hours 10 minutes and serves 6, with potatoes, chicken broth, bacon, onion, garlic, milk, cheddar, sour cream, and green onions. Leftovers keep for 3 to 4 days in the refrigerator or up to 3 months in the freezer. Store toppings separately, then add fresh cheese, sour cream, or green onions after the soup is hot.
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Crockpot Marry Me Chicken
Velvety sauce and tender chicken make Crockpot Marry Me Chicken a rich dinner that reheats well for another meal. It takes 4 hours 5 minutes and serves 3, with chicken breasts, heavy cream, Parmesan, garlic, red pepper flakes, sun-dried tomatoes, and broth. Leftovers keep in the refrigerator for up to 4 days. Spoon the sauce over the chicken before sealing the container, then pair the reheated portion with pasta, rice, or potatoes for lunch.
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Slow Cooker Ribs
Sticky edges and tender meat give Slow Cooker Ribs the kind of texture that still works after a night in the refrigerator. They take 4 hours 20 minutes and serve 4, using baby back ribs, brown sugar, paprika, garlic powder, onion powder, and barbecue sauce. Leftovers keep for up to 4 days or can be frozen for up to 2 months. Store them with extra sauce, then reheat gently so the meat stays moist for lunch.
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Slow Cooker White Chicken Chili
Mild heat and a creamy finish make Slow Cooker White Chicken Chili easy to portion into bowls before the pot is put away. It takes 4 hours 25 minutes and serves 6, combining chicken, white beans, corn, green chiles, onion, broth, cream cheese, and cream or milk. Leftovers keep for up to 4 days in the refrigerator or 3 months frozen. Add a splash of broth during reheating if the chili thickens after sitting overnight.
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Slow Cooker Pork Tenderloin
Glossy sweet-and-tangy glaze gives Slow Cooker Pork Tenderloin plenty of flavor even after it has been chilled and reheated. The recipe takes 4 hours 15 minutes and serves 6, using pork tenderloin, apple cider vinegar, honey, soy sauce, Dijon mustard, Worcestershire sauce, garlic, and ginger. Leftovers keep for up to 4 days in the refrigerator or 3 months frozen. Store sliced pork with some glaze, then reheat gently to keep each portion moist.
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Slow Cooker Ranch Chicken
Creamy sauce around chicken and vegetables makes Slow Cooker Ranch Chicken an all-in-one meal that portions neatly for later. It takes 8 hours 5 minutes and serves 6, with chicken breasts, baby potatoes, carrots, ranch seasoning, cream of chicken soup, and heavy cream. Refrigerated leftovers are best within 3 days. Divide the chicken, potatoes, carrots, and sauce together after dinner so each lunch container has a complete meal ready for reheating.
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Slow Cooker Beef Stew
Chunky and broth-rich, Slow Cooker Beef Stew packs beef, potatoes, carrots, onion, tomato paste, red wine, Worcestershire sauce, and thyme into a full bowl. It takes 8 hours 10 minutes and serves 8, leaving plenty to portion when dinner is over. The stew keeps for 3 to 4 days in the refrigerator and is noted to taste even better the next day. Add a splash of broth if it thickens while being reheated for lunch.
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Slow Cooker Salisbury Steak Meatballs
Saucy meatballs make Slow Cooker Salisbury Steak Meatballs especially easy to pack with mashed potatoes, rice, or egg noodles for lunch. The recipe takes 6 hours 5 minutes and serves 6, with frozen meatballs cooked in beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce. Leftovers keep for 3 to 4 days in the refrigerator or up to 3 months frozen. Add a little broth during reheating if the gravy gets too thick.
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Slow Cooker Chicken Thighs
Creamy Tuscan-style sauce turns Slow Cooker Chicken Thighs into a dinner that holds up well for reheated lunches. It takes 4 hours 15 minutes and serves 6, with chicken thighs, onion, garlic, sun-dried tomatoes, spinach, chicken broth, heavy cream, and Parmesan. Leftovers keep for up to 3 days in the refrigerator or 3 months in the freezer. Store each portion with plenty of sauce, then reheat gently to keep the cream from separating.
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Slow Cooker Cowboy Casserole
Crisp-topped and filling, Slow Cooker Cowboy Casserole layers ground beef, corn, cream of mushroom soup, sour cream, cheddar, onion, and tater tots into one substantial dish. It takes 5 hours 10 minutes and serves 6. Leftovers keep for 3 to 4 days in the refrigerator and can also be frozen for later meal planning. Reheat individual portions in the microwave for speed, or use the oven when you want to bring back more texture on top.
Get the Recipe: Slow Cooker Cowboy Casserole