8 Easy Crockpot Meals for Busy Fall Weeknights: Kid-Friendly Dinners

Fall weeknights around here need dinner to be easy, filling, and—most importantly—something the kids are actually willing to eat. I love a good crockpot meal because I can get dinner going earlier in the day and not have to start from scratch when everybody is hungry at the exact same time.

This list is intentionally full of familiar comfort-food flavors: cheese, pasta, BBQ, ranch, meatballs, and chicken parmesan. No fancy ingredients and no bowl of something the kids stare at suspiciously for ten minutes before asking for cereal.

A quick food-safety note: cook chicken to an internal temperature of 165°F and pork until it is safely cooked and tender enough to shred. Slow cookers vary, so use the time ranges as a guide and check your food before serving.

1. Crockpot Meatballs with Marinara & Mozzarella

This is one of those dinners that takes almost no effort but still feels like real comfort food. Serve the meatballs over pasta, pile them onto sub rolls, or honestly just put them on a plate with garlic bread and call it dinner.

Serves: 6 • Cook time: 3–4 hours on LOW or 2–3 hours on HIGH

Ingredients

• 2 pounds frozen fully cooked Italian-style meatballs

• 1 jar (24 ounces) marinara sauce

• 1 teaspoon Italian seasoning

• 1/2 teaspoon garlic powder

• 1 1/2 cups shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• Fresh basil or parsley, optional

• Cooked pasta or sub rolls, for serving

Directions

1. Add the frozen meatballs to the crockpot and pour the marinara sauce over the top.

2. Sprinkle in the Italian seasoning and garlic powder, then stir gently to coat the meatballs.

3. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the meatballs are heated through.

4. Sprinkle the mozzarella and Parmesan over the meatballs. Cover again for 10 to 15 minutes, until the cheese is melted.

5. Serve over pasta or tuck the cheesy meatballs into toasted sub rolls.

2. Creamy Crockpot Mac & Cheese

Mac and cheese is basically guaranteed kid currency in our house. I like this version because the crockpot keeps it warm and creamy, which is especially handy on nights when everyone seems to eat at a slightly different time.

Serves: 6–8 • Cook time: 1 1/2–2 hours on LOW

Ingredients

• 16 ounces elbow macaroni

• 4 tablespoons butter, cut into pieces

• 1 can (12 ounces) evaporated milk

• 1 1/2 cups whole milk

• 4 ounces cream cheese, cubed

• 3 cups shredded sharp cheddar cheese

• 1 cup shredded mild cheddar or Colby Jack cheese

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper

Directions

1. Boil the macaroni for about 2 minutes less than the package directions. Drain well.

2. Lightly grease the crockpot and add the warm pasta, butter, evaporated milk, whole milk, cream cheese, garlic powder, onion powder, salt, and pepper.

3. Stir in 3 cups of the shredded cheese, reserving 1 cup for the top.

4. Cover and cook on LOW for 1 to 1 1/2 hours, stirring once or twice, until the sauce is creamy and the pasta is tender.

5. Sprinkle the remaining cheese over the top, cover, and cook another 15 to 20 minutes until melted. Do not overcook—the pasta will continue to soften as it sits.

3. Creamy Ranch Chicken & Potatoes

Chicken, potatoes, ranch, and a creamy sauce is exactly the kind of dinner I mean when I say easy fall comfort food. Everything cooks together, and the potatoes soak up all that ranch flavor.

Serves: 5–6 • Cook time: 6–7 hours on LOW or 3–4 hours on HIGH

Ingredients

• 2 pounds boneless skinless chicken breasts or thighs

• 1 1/2 pounds baby potatoes, halved if large

• 1 packet (1 ounce) ranch seasoning mix

• 1 can (10.5 ounces) cream of chicken soup

• 4 ounces cream cheese, softened

• 1/2 cup chicken broth

• 1 teaspoon garlic powder

• 1/2 teaspoon black pepper

• Chopped parsley, optional

Directions

1. Place the baby potatoes in the bottom of the crockpot and arrange the chicken on top.

2. In a bowl, whisk together the ranch seasoning, cream of chicken soup, cream cheese, chicken broth, garlic powder, and pepper.

3. Pour the sauce over the chicken and potatoes.

4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are tender and the chicken reaches 165°F.

5. Stir the sauce gently before serving and sprinkle with parsley if you want it to look like you tried harder than you did.

4. Crockpot Pulled Pork Sandwiches

Pulled pork is one of my favorite set-it-and-forget-it dinners because one pork roast makes a lot of food. Put it on soft buns, add chips or fries, and dinner is handled.

Serves: 8 • Cook time: 8–10 hours on LOW

Ingredients

• 3 to 4 pound boneless pork shoulder or pork butt

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1 cup barbecue sauce, plus more for serving

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon apple cider vinegar

• 1/2 cup chicken broth or water

• Hamburger or brioche buns, for serving

Directions

1. Season the pork all over with salt, garlic powder, onion powder, and smoked paprika.

2. Place it in the crockpot. Whisk together the barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, and broth, then pour the mixture around the pork.

3. Cover and cook on LOW for 8 to 10 hours, until the pork is very tender and pulls apart easily.

4. Remove the pork, discard excess fat, and shred it with two forks.

5. Return the shredded pork to the crockpot and stir it into the sauce. Add more barbecue sauce if you like it extra saucy.

6. Serve piled onto soft buns.

5. Crockpot Chicken Alfredo

This one is for the kid who would happily order Alfredo every single time you go out to eat. The chicken cooks in the crockpot, then you toss everything with pasta at the end so the noodles stay creamy instead of turning to mush.

Serves: 6 • Cook time: 4–5 hours on LOW or 2–3 hours on HIGH

Ingredients

• 2 pounds boneless skinless chicken breasts

• 2 jars (15 ounces each) Alfredo sauce

• 4 ounces cream cheese, cubed

• 1/2 cup chicken broth

• 1 teaspoon garlic powder

• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon black pepper

• 12 ounces fettuccine or other pasta

• 1/2 cup grated Parmesan cheese

• Chopped parsley, optional

READ NEXT → Sweet Sloppy Joe Cornbread Casserole: Our Easy Family Favorite

Directions

1. Place the chicken in the crockpot. Add the Alfredo sauce, cream cheese, chicken broth, garlic powder, Italian seasoning, and black pepper.

2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.

3. Remove the chicken, slice or shred it, then return it to the sauce and stir until the cream cheese is fully blended in.

4. Cook the pasta separately according to the package directions and drain.

5. Stir the cooked pasta and Parmesan into the crockpot just before serving. Add a splash of milk if you want the sauce a little thinner.

6. Crockpot Chicken Bacon Ranch

Ranch, cheddar, bacon, and chicken is a pretty safe bet when I’m trying to make something everyone will eat. You can serve this on buns, over mashed potatoes, with pasta, or even scoop it up with crackers.

Serves: 6 • Cook time: 4–5 hours on LOW or 2–3 hours on HIGH

Ingredients

• 2 pounds boneless skinless chicken breasts

• 1 packet (1 ounce) ranch seasoning mix

• 8 ounces cream cheese

• 1/2 cup chicken broth

• 1 teaspoon garlic powder

• 1 1/2 cups shredded cheddar cheese

• 8 slices bacon, cooked and crumbled

• Chopped parsley or green onions, optional

Directions

1. Place the chicken in the crockpot and sprinkle the ranch seasoning and garlic powder over the top.

2. Add the cream cheese and chicken broth.

3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.

4. Shred the chicken right in the crockpot and stir until the cream cheese mixture becomes a smooth sauce.

5. Stir in 1 cup of the cheddar and most of the bacon.

6. Sprinkle the remaining cheddar and bacon over the top, cover for 10 minutes, and serve once the cheese is melted.

7. Crockpot Sloppy Joes

Sloppy joes are already an easy dinner, but making the filling in the crockpot means it can sit there warm until everyone is ready to eat. This version is sweet, tangy, and simple enough for picky eaters.

Serves: 6 • Cook time: 3–4 hours on LOW or 2 hours on HIGH

Ingredients

• 2 pounds ground beef

• 1/2 small onion, finely diced

• 1/2 green bell pepper, finely diced, optional

• 1 cup ketchup

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon yellow mustard

• 1 tablespoon tomato paste

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Hamburger buns, for serving

Directions

1. Brown the ground beef in a skillet with the onion and bell pepper, if using. Drain off the excess grease.

2. Transfer the beef mixture to the crockpot.

3. Add the ketchup, brown sugar, Worcestershire sauce, mustard, tomato paste, garlic powder, salt, and pepper. Stir well.

4. Cover and cook on LOW for 3 to 4 hours or HIGH for about 2 hours.

5. Stir before serving and spoon onto hamburger buns.

8. Crockpot Chicken Parmesan

Chicken Parmesan gives us the same familiar marinara-and-cheese flavors as pizza and spaghetti, which is exactly why it works for a kid-friendly dinner. The crockpot does the chicken, and you can boil the pasta right before dinner.

Serves: 6 • Cook time: 4–5 hours on LOW or 2–3 hours on HIGH

Ingredients

• 2 pounds boneless skinless chicken breasts

• 1 jar (24 ounces) marinara sauce

• 1 teaspoon Italian seasoning

• 1/2 teaspoon garlic powder

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup seasoned breadcrumbs

• 1 tablespoon melted butter

• 12 ounces spaghetti or your favorite pasta, cooked for serving

• Fresh basil or parsley, optional

Directions

1. Spread about 1 cup of marinara sauce in the bottom of the crockpot and place the chicken on top.

2. Sprinkle the chicken with Italian seasoning and garlic powder, then pour the remaining marinara over it.

3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F.

4. Sprinkle the mozzarella and Parmesan over the chicken.

5. Mix the breadcrumbs with the melted butter and sprinkle them over the cheese. Cover for another 10 to 15 minutes, until the cheese is melted. The breadcrumb topping will stay softer than oven-baked chicken Parmesan, but it still gives it that familiar flavor.

6. Serve over cooked pasta with extra marinara if you want it saucier.

The Kind of Crockpot Dinners I Actually Want on a Busy Night

For me, the whole point of a crockpot dinner is that it makes the evening easier. I’m not looking for a recipe with 25 ingredients and six extra pans just because the main part technically cooked in a slow cooker.

These are all built around familiar flavors my kids are much more likely to go for: pasta, cheese, barbecue sauce, ranch, meatballs, and sloppy joes. Add a simple side, fruit, garlic bread, fries, or whatever is easiest that night and call dinner done.

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More Easy Dinner Ideas

• Easy Chicken Pot Pie with Crescent Rolls: A Cozy Family Favorite

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