15 Slow Cooker Recipes You Can Prep in 15 Minutes or Less

There's nothing like coming home to a meal (or snack) you already made, and these 15 slow cooker recipes will give you that satisfaction. Prepare in 15 minutes or less, then let it cook completely hands-off while you go to work, read on the couch, or take a long walk with the dog.

Don't forget to read the helpful tips and tricks from our editors and contributors as you find your new favorite hands-off slow cooker recipe.

Corned Beef and Cabbage

"It's important for this recipe to purchase a package of corned beef that includes a spice packet. While most corned beef is full of flavor on its own, the spice packet pumps up the taste of the overall dish. It most often contains bay leaves, black peppercorns, and mustard seeds." —Marta Rivera, Simply Recipes Contributor

Mississippi Chicken

"Make Mississippi chicken using boneless, skinless chicken thighs instead of breasts and cook until the internal temperature reaches at least 170°F." —Liz Mervosh, Simply Recipes Recipe Tester

Taco Soup

"Make this soup more (or less!) spicy by adjusting the amount of chili powder. Start with an extra 1/2 teaspoon and work from there. You can also add a minced jalapeño or other spicy fresh chili." —Lisa Lin, Simply Recipes Contributor

Chicken and Rice Casserole

"To make rice in a slow cooker with chicken, you have to drastically reduce the amount of liquid you would normally use to cook rice, otherwise, your rice will be completely mushy. The main ingredients (chicken, onions, tomatoes) release moisture while they cook, which the rice then absorbs." —Elise Bauer, Simply Recipes Founder

Pulled Pork With 5-Spice

"You may be tempted to either cut off all the fat before cooking, but the fat is where you'll find the flavor and it's needed to keep the meat from drying out. I suggest ladling off excess fat after cooking, and then adding some back to get to the consistency, taste, and texture you want." —Elise

Chickpea Curry With Sweet Potatoes and Red Peppers

"This makes a curry with a thick tomato-y sauce. If you'd like a creamier, more coconut-y sauce, stir in a second can of coconut milk after cooking." —Sabrina Modelle, Simply Recipes Contributor

Easy Chicken Chili

"Don't love a tomato-y chili? Reduce the amount of tomatoes to one can and add extra broth to compensate." —Emma Christensen, Simply Recipes General Manager

Mexican Pulled Pork Tacos

"Besides tacos, you can use this pulled pork to make tamales, enchiladas, burritos, or even a quick weeknight quesadillas." —Elise

Spiced Oatmeal

"This recipe uses an even ratio of milk to water because it gives the oatmeal body without becoming too heavy. If you’re dairy-free, plant-based milk or just water will work too." —Ali Rosen, Simply Recipes Contributor

Chicken with Moroccan Spices

"If you don't want raisins or dried fruit, add a cup of sliced carrots the last hour of cooking." —Elise

Spinach Feta Dip

"Instead of making a classic spinach and artichoke dip, I doubled the spinach usually called for and added feta cheese for a saltier dip. If you're really missing the artichokes, though, go ahead and add a can. Just halve the amount of spinach." —Nick Evans, Simply Recipes Contributor

Shredded Chicken

"The "secret sauce" of this shredded chicken recipe is the addition of pineapple juice. Not only does pineapple juice add sweetness (needed for balance of flavors), but it also helps tenderize the chicken, making it even easier to shred." —Elise

Granola

"Dried fruit is also the norm, but if you have access to freeze-dried fruit, I encourage you to give it a go for a crunchy-all-over granola. Plus, as freeze-dried fruit has nearly zero moisture, it helps your granola keep shelf-stable far longer than if you use regular dried fruit." —Garrett McCord, Simply Recipes Contributor

Ranch Pot Roast

"The two best cuts of beef for pot roast are chuck and bottom round. Chuck is a little fattier and falls apart (in a good way) when you slice it. Bottom round is a leaner cut, but still becomes tender in the pot." —Simply Recipes Editors

Turkey Stew with Mustard and Root Vegetables

"We're adding carrots and parsnips early in the cooking, since they will hold up better to long slow cooking than potatoes. If you want potatoes in your stew, add them later on in the cooking." —Elise